These bite-size toasts with a mix of roasted tomato, basil and a little olive oil are quick to prepare and delicious to eat. They’re also a great way to take advantage of summer’s last bounty of tomatoes. Roasting the tomatoes first makes them easier to digest.
- To prepare, just slice bread into thick slices and toast. Slice your tomatoes and toss with olive oil and a little balsamic vinegar if you like, plus salt and pepper. Roast in the oven for 20 minutes at 400 degrees. Top the toasts with the tomato mix when you arrive, and you’re good to go!
- If you need to prep ahead of time, you can turn this recipe into a Panzanella Salad by using day-old bread and tossing everything together in the morning. Let sit at room temperature up to 8 hours to let the flavors meld.
Crohn’s-Friendly Roasted Root Vegetable Tray
Raw vegetables tend to be troublesome for people with Crohn’s, but roasting them not only makes them more easily digestable but also adds a great depth of flavor. We love a spray of rainbow carrots with an herbed olive-oil mayonnaise for dip, but you can use any of your favorite root vegetables.
- To make, toss your favorite root vegetables with olive oil, salt, pepper, and any of your favorite herbs (we’re partial to thyme, rosemary and oregano). Roast in a 400-degree oven for 40 minutes, or until vegetables are fork-tender.
- For the dip, simply stir in some of your favorite herbs, dried or fresh, into store-bought olive-oil mayonnaise.
Crohn’s-Friendly Fruit Crumble
And of course, you can’t forget dessert. We like to use whatever fruit is in season, but you can easily use frozen fruit here too. You can use almond meal if you can tolerate nuts, brown rice flour if you’re sensitive to gluten and nuts, or stick to white flour to keep the fiber level low.
- To prepare, mix together 4 cups of your fruit of choice and any natural sweeteners (like maple syrup or honey) to taste. Put the fruit mixture in the bottom of the dish. Squeeze the juice of half a lemon over the fruit to brighten the flavors. In another bowl, mix 1 cup flour, 1/4 cup oil or butter (whichever you can tolerate), 2 T. maple syrup or honey, a pinch of cinnamon, and a pinch of salt. Spread the topping evenly over the fruit, and bake at 375 degrees for 30 minutes or until the top is lightly browned and the fruit is bubbling.