10 Crohn’s-Friendly Recipes

1 / 11   Recipes for Your Crohn’s Disease Dietary Menu

While what you eat isn’t a surefire way to cause, or cure, Crohn’s disease, certain foods may trigger a flare or make your symptoms worse. Eating a healthy diet can help you manage your nutrition intake, which is especially important during a flare-up. However, knowing which foods to eat or avoid isn’t always easy. Crohn’s disease affects everyone differently, and you’ll need to figure out what works — or doesn’t work — for you. Some common food triggers include spicy, fatty, and gas-producing foods, and many people with Crohn’s need to limit dairy products and high-fiber foods such as whole grains and beans. But that doesn’t mean your diet needs to be bland. Try the following recipes to spice up your meals. If any of the ingredients are known problem foods for you, you can get creative with substitutions.

2 / 11   Tomato and Basil Finger Sandwiches

A big meal can make you feel uncomfortable anytime, but even more so during a Crohn’s flare. You might find that eating several small meals each day is better for you than three big meals. These bite-size sandwiches will serve as a healthy snack to satisfy your hunger.


4 slices bread

8 tsp reduced-fat mayonnaise, divided

4 thick slices tomato

4 tsp chopped fresh basil

1/8 tsp salt

1/8 tsp ground black pepper


1. Cut bread into rounds slightly larger than your tomato — a biscuit cutter works well.

2. Spread each slice with 2 tsp mayonnaise.

3. Top with tomato slices, basil, salt, and pepper.

Yield: 4 servings

Total time: 10 mins

Nutritional info (per serving): 75 calories, 1g saturated fat, 345mg sodium, 2g dietary fiber, 2g total fat, 12g carbohydrates, 0mg cholesterol, 2g protein

Source: EatingWell.com

3 / 11   Grilled Pepper Salad

Many fruits and vegetables are packed with fiber, and while fiber is an important part of a healthy diet, it can make Crohn’s symptoms like cramping and diarrhea worse. Cooking your produce first will help break down the fiber and make it easier to digest.


4 medium bell peppers, any color, halved, seeded, and stemmed

1/4 cup oil-cured black olives, pitted and halved

1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped

1 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

1/8 tsp salt


1. Grill peppers on medium-high heat, turning once, until soft and charred in spots, about 5 minutes per side.

2. When they are cool enough to handle, chop the peppers into cubes and toss with olives, sun-dried tomatoes, oil, vinegar, and salt in a large bowl.

Yield: 4 servings

Total time: 30 mins

Nutritional info (per serving): 107 calories, 1g saturated fat, 330mg sodium, 2g dietary fiber, 7g total fat, 10g carbohydrates, 0mg cholesterol, 1g protein

Source: EatingWell.com

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