Reflux Friendly Cooking: Comfort Food
February is a great month to settle in with your favorite movie, a pot of soup, and Valentine cupcakes!
I make this soup for my son with acid reflux disease and let everyone else in the family choose a can of their favorite soup. This way, everyone has a soup they like, without the cook going to a lot of extra trouble.
- 4 large potatoes
- 2 cups rice milk
- 1 cup rice cheese
- 2 tablespoons canola spread
- 3 pieces of turkey bacon (cooked until crispy)
- salt and pepper as tolerated
Peel and boil the potatoes in water until fork tender. Drain and transfer the potatoes to a cutting board. Cut the potatoes into 1/2 inch cubes. Place half of the potato cubes into a blender or food processor. Add the rice milk, half of the cheese, and the canola spread. Blend the ingredients until smooth. Place the ingredients into a saucepan and add the other half of the potato cubes to the creamy mixture. Heat until warm. Serve the soup topped with crumbled turkey bacon, the remaining cheese and salt and pepper. (Makes two servings).
If food allergies are not a problem, try using the white cake mix made by "Gluten Free Pantry." It is easily digestible and always comes out great. However, if you or the one you love with acid reflux disease has an extremely sensitive stomach, try the recipe below. The cake consistency is a bit different than what you may be used to, but even when my son's reflux was at its worst, he was able to enjoy these cupcakes.
- 5/8 cup milk-free margarine
- 1 1/4 cup sugar
- 4 Tbsp water, 4 Tbsp. oil, 3 tsp. baking powder mixed together
- 3/4 tsp. vanilla extract
- 1/2 tsp. lemon extract
- 2 1/4 cups flour
- 3/4 Tbsp. baking powder
- 1/4 tsp. salt
- 3/4 cup water
- decorations as tolerated (we use dried coconut and pure maple candy)
Preheat oven to 325 degrees. Line muffin tins and set aside. Beat margarine until creamy. Add sugar; beat well. Add water, oil, and baking powder mixture; add vanilla and lemon extracts. Stir well. Add flour, baking powder and salt. Add water. Beat well. Pour batter into muffin tins until 3/4 full. If icing is not tolerated, decorate before baking with dried coconut and crushed maple candy. Bake 30 - 40 minutes until knife comes out clean.