Sooooooo,
I just got my ileostomy in February and was given a booklet which contained lots of information about what you could not eat/should avoid with an ostomy. I was concerned about what to attempt but have found, as I have noted others have advised, that it's about trialling what your stoma can tolerate. Anyway, I decided that a blog would better capture what I found to be interesting to eat. There are no quantities listed here as I'm sure you can please yourself regarding your own appetite.
Mozerella & Giant Couscous salad.
Giant Couscous (100g)
Chicken stock cube
Watercress, chopped
Potatoes
Mozzerella ball (tear into pieces)
Green beans, trimmed and cut to half inch pieces
Tomatoes on the vine
Mixed dried herbs
Fat free dressing
Method
Peel and chop the potatoes into bite size chunks
Boil the potatoes and the green beans until tender
Cook the giant couscous according to packet instructions, i.e. boil in 200ml of water and crumble in the chicken stock cube. Cook until tender.
Meanwhile, chop the tomatoes into chunks, chop the watercress roughly and put both in a large mixing bowl.
Add your dried herbs to the mix and tear your mozzerella also adding this to the bowl.
When your potatoes and green beans are cooked, drain them and after letting them cool for five minutes add them to the mix
Add your fat free dressing and then rinse your giant couscous and add this to the mix.
Stir the ingredients together and serve.
I just got my ileostomy in February and was given a booklet which contained lots of information about what you could not eat/should avoid with an ostomy. I was concerned about what to attempt but have found, as I have noted others have advised, that it's about trialling what your stoma can tolerate. Anyway, I decided that a blog would better capture what I found to be interesting to eat. There are no quantities listed here as I'm sure you can please yourself regarding your own appetite.
Mozerella & Giant Couscous salad.
Giant Couscous (100g)
Chicken stock cube
Watercress, chopped
Potatoes
Mozzerella ball (tear into pieces)
Green beans, trimmed and cut to half inch pieces
Tomatoes on the vine
Mixed dried herbs
Fat free dressing
Method
Peel and chop the potatoes into bite size chunks
Boil the potatoes and the green beans until tender
Cook the giant couscous according to packet instructions, i.e. boil in 200ml of water and crumble in the chicken stock cube. Cook until tender.
Meanwhile, chop the tomatoes into chunks, chop the watercress roughly and put both in a large mixing bowl.
Add your dried herbs to the mix and tear your mozzerella also adding this to the bowl.
When your potatoes and green beans are cooked, drain them and after letting them cool for five minutes add them to the mix
Add your fat free dressing and then rinse your giant couscous and add this to the mix.
Stir the ingredients together and serve.
