• Deb Carr

Quick and Easy Recipes for Crohn's Disease

Most of the recipes that I share on this blog are designed to be for one person (the person in the family with Crohn's Disease) and to be quick and easy. For me, when I had the worst time of my life between August 2018 and April 2019 the fatigue and weight loss I suffered were horrendous. The last thing I needed was to try and think of what to eat that wouldn't take too much of an effort but would give me the calories I desperately needed. I live by this rule with my Crohn's Diet and that is 80/20 - 80% totally anti inflammatory diet and 20% some treats. Most things I put into my body I ask myself "is this going to increase inflammation or help eliminate it?" That way I stay very much on track, and if I do have some chocolate or sugar I don't beat myself up about it. So in saying that here are a few quick and easy recipes to get you through those fatigue times.

I've also found that eating small meals during the day when you are hungry is best. Personally if I let myself get too hungry, I get tempted to eat something I shouldn't.


If you don’t have much time but want a quick and healthy breakfast here is one you can whip up in no time. Note: If you are on a flare this recipe may not be suitable until that settles down as it's high fibre.

  • Gently heat 2 TBL of maple syrup in a non stick pan and throw in some crushed pecans. Gently coat the pecans until they are sticky and remove from the heat.

  • In a bowl add one chopped banana, a chopped peach, some berries, 1/2 tsp chopped fresh ginger. Add the *pecans and the syrup on top of the fruit then scatter some fresh mint on top.



3/4 cup organic spelt flour (or gluten free)

1.5 tsp baking powder

2 cups of organic frozen peas (thawed)

Large sprig of mint

1 TBL parsley

2 TBL organic Tahini

Olive Oil to cook.


Place all the ingredients into the food processor until blend until it forms a paste like the photo above.

Heat the oil in a pan and when it's hot place spoonfuls of the mixture and cook until brown on each side. Be gentle with turning.

I like to have my fritters with mint sauce.

Caramelised beetroot and chickpea filling


2 cups of diced beetroot

1 sprig of thyme (leaves off)

I red onion, peeled and quartered

1 TBL olive oil

1 TBL Balsamic vinegar

Salt & pepper to taste

400 gm organic chickpeas, rinsed and drained


Line a baking tray with baking paper and place the beetroot, thyme and onion on top. Add the vinegar and the olive oil and toss until combined. Bake for approx 45 minutes at 200c or until the vegetables caramelize. Turn and mix them a couple of times during this baking time until they are soft.

Once the vegetables are cool place them in a food processor along with the chick peas and the salt and pepper. Process until a smooth mixture appears (some lumps are ok).

This mixture can be used as a topping on other vegetables or as a filling for a sandwich or hamburger or even sausage rolls (if you can tolerate wheat, however I'm yet to find a decent gluten free flaky pastry). For bread, I use Baker's Delight Low Fodmap but as far as I know it's only available in Australia.

The information on this website is not intended to diagnose, treat, prevent, or cure Crohn's or any other disease.

Deb Carr is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for her to earn fees by linking to Amazon.com and affiliated sites.





PO Box 167, Tuncurry NSW 2428

(c) Deb Carr 2013 - 2019

website: www.debcarr.com

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