Recipes for when you are sick
EryOaker
Posts: 434 Member
Please post recipes or ideas for when you are sick. After puking my guts up, eating pepperoni and cheese or eggs and bacon just doesn't seem possible.
I refuse to toast up some bread or eat some pasta.... even when sick, I'm not going to do this. The gastrointestinal distress won't be worth it.
I refuse to toast up some bread or eat some pasta.... even when sick, I'm not going to do this. The gastrointestinal distress won't be worth it.
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So, I guess I'm going to have to make this my mission hence forth. I decided to make some bone broth with some chick bones and veggie scrapes that I had in my freezer. It's delicious. I think I'm going to freeze single cup portions of it for the next time I'm sick.
My next goal is to make some yummy Keto bread to slice up and pop in the freezer. That way I can toast it up when my tummy is feeling weak.
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Recipe for the bone broth:
Eat a rotisserie chicken and save the bones/skin in the freezer. Save all of your veggies scrapes, onion/celery bottoms/carrot tops/etc.
put all items in a stock pot, fill with water. Add a 1/2 Tbls of pepper corns (or 1/2 tsp of ground pepper), 1 Tbls kosher salt, three bay leaves, and 1 Tbls Italian seasoning. Cook and cook and cook! About 90 minutes. Turn off the heat and let it set for 15 minutes (to cook), then strain it out with a fine strainer. I actually stain in two sections, first I use a pasta stained with big holes, then I stain again with my fine stainer to get all the bits out.
Test the salt and seasoning afterward. Remember, if you are making this for when you are sick, don't over salt or season it. You can always add seasoning later but you can't remove it!0 -
Still amazed at your talents! That recipe sounds like a keeper.2
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I was going to suggest bone broth, I swear by it. I cook mine for 8-12 hours and get a very deep flavour that can be watered down when using if necessary. I freeze the finished product unseasoned in mason jars, and that way I can season according to the dish I am preparing. It's also useful when preparing soups such as cream of "insert veggie here"....just take out a jar when needed.2
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Kitnthecat wrote: »I was going to suggest bone broth, I swear by it. I cook mine for 8-12 hours and get a very deep flavour that can be watered down when using if necessary. I freeze the finished product unseasoned in mason jars, and that way I can season according to the dish I am preparing. It's also useful when preparing soups such as cream of "insert veggie here"....just take out a jar when needed.
Yeah, I didn't have 8-12 hours. lol I had a sick kid (he started vomiting at midnight) and I was in dire need of some nutrition as well. So I just boiled it for two hours with the lid off. Worked just fine. I've always been afraid of freezing class. I freeze mine in jumbo muffin tins. Then pop them in a freezer bag.2 -
I wonder if adding the ACV would help accelerate the process of processing the good bits out of the bones? I know you CAN do it in a pressure cooker/instant pot, if you are lucky enough to have one!0
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Bai Bubbles, if you count net carbs and not total carbs like I do, has been a wonderful alternative for me to Sprite when I feel nauseated and need something carbonated. Sprite or ginger ale used to be my go-to drinks when I was nauseated. Not anymore. The grapefruit and cherry flavors have been my favorite so far and help my stomach tremendously. Some have issues with sugar alcohols making their stomach worse, but it actually helps me. Beware with the grapefruit flavors mixing with certain medications and canceling them out though. I found that out the hard way.0
