Diet recipes for pancreatitis | Diet recipes for acute and chronic pancreatitis

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Kira Stoletova

Many vegetables are used as part of the diet for various diseases and benefit a weakened body. Thus, zucchini for pancreatitis is an effective means for cell regeneration.

Eating zucchini for pancreatitis

What is allowed and prohibited to eat

The list of vegetables acceptable for consumption in this pathology is small, but this does not mean that the patient’s nutrition will be meager and limited.
Vegetables are not the only thing that can be included in the patient’s menu in this case. Using various recipes, the diet will be no less varied than that of an ordinary person who does not suffer from gastrointestinal problems. For diseases of the pancreas the following is allowed:

pumpkin;
carrot;
zucchini;
potato;
beets;
cauliflower.

It matters not only what vegetables you can eat with pancreatitis, but also how they are prepared. All products should be thoroughly washed, peeled, and seeds removed. Boiled products can be consumed whole, in pieces or in a puree consistency. For pancreatitis, you can stew vegetables with the addition of sour cream or milk. Bake only in the oven.

Potatoes are a useful product for diseases of the pancreas; they can be boiled or baked, or mashed. During a therapeutic diet, recipes with sour cream, cream, but without the addition of hot spices and herbs are suitable. You can prepare potato juice, which has a very beneficial effect on all organs of the gastrointestinal tract, including the gland, regardless of the stage of the disease - acute or chronic. Potato juice can be mixed with carrot juice.

Onions can be consumed raw or boiled, or can be added to a dish. The only thing a patient with this diagnosis needs to remember is that onions are not eaten during the acute stage or attacks.

Carrots are a vegetable that has a wide range of positive effects on the pancreas. Carrots are included in the list of vegetables allowed for the chronic stage of pancreatitis. This product heals, stops the inflammatory process, soothes the gastrointestinal tract, but is not used during exacerbation.

What is pancreatitis

The pancreas, called the “finger of God” in the Talmud, weighs no more than 200 grams in an adult.

Pancreatitis is caused by inflammation in the pancreatic tissue. And this pathology is very complex. Although modern medicine is constantly expanding the capabilities of hardware diagnostics, pancreatic diseases are still difficult to diagnose.

In chronic pancreatitis, diagnostic errors reach 43%. Among the many reasons for this situation are the variety of clinical manifestations, a large number of factors leading to chronic pancreatitis, the frequent development of this disease as a secondary condition not directly related to the pancreas, the difficulty of visualizing the gland in studies due to its hidden retroperitoneal location.

Despite the fact that acute and chronic pancreatitis are the most common diseases of the pancreas, high mortality from acute pathology remains to this day. This is because it is difficult for doctors to make an early diagnosis, and insufficient standard treatment often leads to failure.

In such a situation, every person with a timely diagnosis of acute pancreatitis is lucky!

The success of treating pancreatitis relies on the significant contribution of the person himself. Yes, yes, not only doctors are responsible for success. Especially when it comes to pathology, in the treatment of which the role of a special gentle diet is so important.

We hasten to console those who wince at the words “disease” and “diet.” When the exacerbation subsides, the diet for pancreatic health can be gradually expanded.

As a result, a person comes to almost complete proper nutrition, with the exception of particularly aggressive “heavy” foods and dishes, which are useful to limit even for healthy people.

Absolute severity for any pancreatitis applies only to alcohol. Do you want to live? Also of high quality? Then not a drop of alcohol is the only way out.

Zucchini dishes for pancreatitis

Once remission is achieved, zucchini can be consumed boiled, baked or stewed. Despite the improvements, it is still best to puree vegetables when serving.

The following items are prohibited: zucchini dishes:

They contain ingredients that provoke a new round of pancreatic inflammation: mayonnaise, garlic, vinegar, pepper, citric acid.

Prepared by frying vegetables.

The recipe calls for the addition of raw zucchini.

They contain preservatives, dyes, aroma and taste enhancers, hot spices.

Is it possible to eat squash caviar if you have pancreatitis? Doctors unanimously say no! Squash caviar for pancreatitis, as well as zucchini in tomato sauce or stuffed zucchini - these are all canned foods that pose a danger to the pancreas that has suffered inflammation.

Diet zucchini stewed in milk

This dish can be consumed for chronic pancreatitis by those people who do not have milk intolerance.

The fat content of milk should be low (1-1.5%) or it should be diluted with drinking water.

Ingredients

Zucchini – 1 pc. medium size;
Milk 1-1.5% - 0.5-1 glass;
Salt - on the tip of the knife;
Semolina – 1-2 tbsp. l.;
Dill – 1 tbsp. l finely chopped leaves.

Preparing dietary zucchini

We clean the zucchini and cut it into bars.
In a saucepan, bring the milk to a boil.
Place the zucchini in it and simmer until tender - about 10-15 minutes, depending on the type of zucchini.
At the end of cooking, add salt and chopped dill.
The milk should cover the zucchini just a little. If there is a lot of it, you can add semolina - 1-2 tbsp. for thickening.

At the end of the story, we will have to disappoint lovers of squash caviar. Although the zucchini in this recipe is chopped and stewed, in case of acute pancreatitis the savory vegetable snack is prohibited because it contains tomatoes, vinegar and pepper, which irritate the pancreas.

You can treat yourself to caviar only after recovery or at the stage of remission of a chronic disease. Take care of yourself! Be conscious of the “queen of digestion”, and may the remission last long and steadily!

Zucchini with cream

To prepare you need one medium zucchini, half a glass of cream with 10% fat content, 55 grams of hard cheese, salt and a quarter teaspoon of nutmeg to taste.

The fruit is washed and cleaned if it is not young.
The fruit is cut crosswise into slices up to three centimeters thick.
Whip the cream with nuts and add salt.
Hard cheese is grated.
Place zucchini on a greased baking sheet, pour in the prepared sauce and sprinkle with cheese.
You can cook over a fire in a deep frying pan, covered with a lid. The fire should be small.
The sauce should not gurgle, but only sway slightly and simmer.
After twenty minutes of this boiling, the dish is removed from the heat.
Can be cooked in a slow cooker.

In case of acute pancreatitis, the dish is prohibited due to the fat content of the cream; in case of chronic pancreatitis, consumption is possible if cream and sour cream are tolerated normally.

Steamed zucchini cutlets in a slow cooker

Ingredients

Zucchini - 1 pc. medium size + —
Egg white (yolk can be added according to your well-being) - from 1 egg + -
Wheat flour - 1-2 tbsp. + —
Salt - 1 pinch + -

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How to cook zucchini

We wash the zucchini and cut off the dented and veiny areas of the skin.
Grate the zucchini on a fine grater, add protein, salt and flour.
Mix thoroughly, form cutlets and place in a grid for steaming.
We send the cutlets to the multicooker, where we use the “steam” mode for 15 minutes.

Squash caviar in remission phase

And even the onset of remission is not a reason to lose food vigilance. In some patients (especially with severe forms of pancreatitis), squash caviar can serve as a direct cause of a new round of the disease (exacerbation). Therefore, this snack is allowed to be eaten in very small quantities and not by all patients. And it is advisable that when heat treating the vegetables included in the recipe for squash caviar, frying is not used.

For the category of patients with pancreatitis who tolerate squash caviar well, it is appropriate to remember that in addition to its signature taste, the vegetable snack also has many positive properties:

low energy value;
high content of pectin, which removes various toxins, “bad” cholesterol and dangerous carcinogens;
the presence of lycopene, an antioxidant that neutralizes harmful free radicals;
a large amount of valuable potassium - a source of nutrition for the myocardium;
diuretic effect;
restorative effect.

How to cook diet soup with zucchini

Wash carrots, potatoes, dill and zucchini.
We clean carrots by scraping the skin, potatoes and zucchini by cutting off the skin.
We cut the vegetables: potatoes - medium cube, zucchini - small cubes, onions - finely chopped, carrots - on a fine grater, dill - finely chopped only the leaves.
Bring water to a boil in a soup pot and add potato cubes. Cook for 15 minutes.
While the potatoes are cooking, heat the sunflower oil in a frying pan. Place the onion for 2 minutes, then the carrots for 2 minutes and the zucchini for 2 minutes. It is strictly forbidden to fry vegetables to a crisp! Therefore, sauté over low heat, covered, adding a little water if necessary.
Add the stewed vegetables to the water with the potatoes and cook everything together for another 10-15 minutes.
2 minutes before the end of cooking, add salt (at the tip of a knife) and all the dill.
Let the soup brew under the lid for 7-10 minutes after turning off the heat.

Lack of zucchini

The only thing that may confuse us about how to cook zucchini for pancreatitis is the high nitrate content in this convenient vegetable. This concern is especially true for early zucchini.

This disadvantage can be circumvented if you use any of the methods for removing nitrates from vegetables.

Boiling

When using young zucchini for pancreatitis, boil them in water. To reduce nitrates:

place the zucchini in boiling water;
Boil, adding salt only at the end of cooking;
Drain the hot water immediately after cooking.

Soaking

Or soak the zucchini:

cut into small or medium pieces
prepare a 1% salt solution;
Soak the zucchini for 30-60 minutes before cooking.

Let's start preparing zucchini dishes for pancreatitis with vegetable soup.

Is it possible to eat zucchini for pancreatitis?

Health benefits of zucchini include:

Low calorie vegetable;

Composition rich in mineral compounds;

High content of vitamin C.

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Is it possible to eat zucchini for pancreatitis or not? After two weeks, from the moment of an acute attack, the diet of patients with pancreatitis begins to expand. At the end of fasting, a vegetable so valuable to the body as zucchini appears in it.

To minimize the risk, nutritionists recommend carefully stewing or baking zucchini in the oven. Then you need to rub the vegetable through a grater or sieve until smooth. Add zucchini starting with 1 tablespoon. If the body reacts positively, within 7 days the daily portion can be increased to 100 grams.

Zucchini has a beneficial effect on the pancreas, and here's why:

Zucchini contains no essential oils, the presence of which would irritate the inflamed pancreas during digestion.

Zucchini is an easily digestible food whose consumption does not burden the pancreas.

Zucchini contains no coarse fiber, which, in turn, would complicate digestion.

Thanks to this, zucchini is considered safe for patients diagnosed with pancreatitis.

Diet recipes for acute pancreatitis

Before giving diet recipes for acute pancreatitis, it is worth recalling that this dangerous disease is accompanied by acute abdominal pain, nausea and vomiting. And intoxication and vomiting lead to dehydration and complete breakdown of the digestive system.

So in the first three days, patients are supposed to fast and only drink mineral sodium bicarbonate water without gas - Luzhanskaya, Polyana Kupel, Polyana Kvasova or Borjomi - little by little and in small sips. Then the 5p diet of the first option is prescribed (for the stage of exacerbation of pancreatitis). With an average calorie content of 2600 kcal, the daily diet should include at least 80 g of protein (40 g of animal origin), 50 g of fat (a quarter of which is also of animal origin) and about 200 g of carbohydrates (sugar - 25 g per day). Dishes should be liquid and semi-liquid (mashed and heavily chopped) and only boiled or steamed, and during the first week - without salt.

After a week from the onset of the above symptoms, the main diet recipes for acute pancreatitis are mucous cereal soups, semi-liquid porridges (except pearl barley, barley and millet), steamed meat and fish cutlets and soufflé, potato, pumpkin or carrot puree, as well as jelly. You can use low-fat kefir and cottage cheese.

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Oatmeal soup

To prepare slimy oatmeal soup, it is better to take Hercules flakes - about a glass per 1.3 liters of water. The flakes are poured into boiling water and cooked over low heat for at least 30 minutes (until completely boiled). The resulting mass should be filtered, the broth should be boiled and removed from the stove.

Next, you need to season the soup with an egg mixed with milk: pour a beaten raw egg into 100 ml of hot boiled milk and mix well. The resulting mixture is poured into the oatmeal broth in a stream - with constant stirring - and a teaspoon of butter is added.

Meat soufflé

Required products: 450 g of lean beef (or chicken fillet), 200 ml of milk, 80 g of low-fat cream and 2 raw eggs.

Pre-cooked meat is ground in a meat grinder, eggs, milk and cream are added. Everything is thoroughly mixed until smooth. Before putting the resulting mass into the mold, it must be greased with butter. The soufflé is cooked in the oven at a temperature of +190ºС for about 35 minutes.

Strawberry jelly

For 1 liter of water you will need 300-350 g of fresh strawberries (peeled from the stalks and washed in running water), 2 tbsp. spoons of granulated sugar, a heaping tablespoon of potato starch.

While the water for the jelly in the pan comes to a boil, rub the strawberries through a sieve. Separately, starch is mixed in 100 ml of boiled water at room temperature. As soon as the water in the pan has boiled, you need to put the pureed strawberries and sugar into it, mix well and bring to a boil again. The last stage: with constant stirring, you need to pour the starch diluted in water into the pan. After this, the jelly should be boiled for no more than 2-3 minutes, otherwise it will be too liquid. In the same way, jelly is cooked from any seasonal or freshly frozen berries, only the frozen berries will have to be boiled a little first and then wiped or chopped with a blender.

Milk-squash soup

To prepare you need two glasses of water, a glass of milk, one hundred grams of zucchini, two tablespoons of rolled oats, one chicken egg, half a potato. During remission it is allowed to add salt. In case of exacerbation, exclude the yolk from getting into the dish, only the white.

Peel potatoes and zucchini, removing seeds from the zucchini if necessary.
Then the vegetables are grated on a coarse grater, at this time boil water and pour in a glass of milk, bringing it to a boil again.
Rolled oats and grated vegetables are added to the boiling mixture.
Cook the soup over low heat for ten minutes, stirring occasionally.
Then a raw egg is beaten in and actively mixed into the soup with a fork, after which it is boiled for three minutes.

During an exacerbation it is allowed from the 14th day without salt and yolk; during chronic pancreatitis in the remission stage it is allowed for use.

Vegetables for acute and chronic pathology

For the first 2 days after the onset of an exacerbation, the patient must fast. On day 3, vegetables - potatoes, onions and carrots - are carefully introduced into the diet. They are boiled or baked, or mashed. You can add vegetables to the soup, but only by chopping them through a grater.

When the patient’s condition returns to normal, the diet is expanded, zucchini, cauliflower, and beets are added. All vegetables used are boiled and mashed into a very liquid puree. You should not eat vegetables, cooked in pieces, immediately after an attack. After 2 weeks, you are allowed to add a small amount of butter. Salt, pepper, and adding other spices are strictly prohibited. Zucchini for pancreatitis and pumpkin should be carefully separated from the seeds.

You can start eating vegetables in pieces no earlier than a month after the attack, when the patient’s condition is completely normalized. Before introducing more foods into your diet, you must undergo a medical examination and consult with your doctor. Based on the examination results, the doctor will tell you which vegetables and fruits are suitable for pancreatitis at a certain stage of the disease.

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In the chronic course of the pathology, which has entered the stage of prolonged remission, it is allowed to enrich the diet with new vegetables - peas, tomatoes, beans (only young ones). New products are introduced very carefully.

Dietary dishes made from zucchini are recommended for pancreatitis. Zucchini is stewed with sour cream or cream. Steamed vegetables can replace a full meal. A small amount of cheese may be added. Squash caviar is allowed for chronic stage pancreatitis, but rarely and in small quantities, without the addition of garlic.

Raw vegetables are allowed only with stable remission and good results of a medical examination, in limited quantities. Your doctor will advise you on which vegetables you can eat raw. The patient’s menu is compiled individually, depending on the characteristics of the body, the stage of development of the disease, and the presence or absence of concomitant pathologies.

Cooking recipes

Stewed

Stewed zucchini is easy to prepare. To do this, you need to peel the vegetable, cut it and remove the pulp and seeds. Then you should cut it into cubes, place it in a saucepan with a thick bottom, add a little water and cook over low heat for 10-20 minutes with the lid closed.

At the end of stewing, you can soften the pieces with a fork or use a blender to obtain a puree. Cooking time depends on the size of the cubes. If you grate the product on a fine grater, the stew will cook faster. It is not recommended to add salt to it if there are problems with the functioning of the pancreas.

If you pour a lot of water into the pan, you will get boiled zucchini. This dish is also good for the pancreas, but when cooked, some of the water-soluble vitamins go into the vegetable broth and the nutritional value decreases. During the cooking process, a lot of liquid is released from the zucchini. Taking this into account, at the very beginning of stewing, you can add only 2-3 tablespoons of water to the pan.

Cream soup

Dietary puree soup is an excellent option for those who suffer from chronic pancreatitis. To prepare it, you need to peel a small zucchini, remove the pulp and seeds, and cut into small cubes. A medium carrot and a quarter of a head of cauliflower should also be peeled and chopped. The carrots should be grated, and the cabbage should be disassembled into inflorescences.

Add vegetables to boiling water and cook for about 15 minutes. Do not fry carrots before cooking. You can add onions to the soup, but in small quantities and only if pancreatitis is in remission. At the end of cooking, you need to grind the ingredients in a blender until you obtain a liquid puree.

Milk and vegetable soup is prepared according to the same recipe, but the water is completely replaced with milk or the liquids are diluted in a 1:1 ratio. In this case, the soup acquires a richer taste.

To increase the nutritional value of the dish, you can cook it with the addition of potatoes.

Vareniki

To prepare zucchini dumplings, peel half of a medium-sized vegetable, cut it into cubes, simmer in a thick-bottomed pan for 5-10 minutes, and then grind until puree, draining off excess liquid.

To get an elastic dough, you need to sift a glass of flour into a wide bowl, add a little salt, a teaspoon of olive oil and gradually pour in 2-3 tablespoons of water. To make the dough easier to work with, you need to knead it well and then let it sit for about 30 minutes. The resulting dough should be rolled out on a flat surface, cut into squares, put zucchini puree in the center of each of them as a filling, and form dumplings in the form of envelopes.

The semi-finished product can be boiled in water for 5 minutes or steamed. The dumplings should be cooked in a steamer for about 10 minutes.

Cutlets

Steamed zucchini cutlets have minimal calorie content. A medium-sized vegetable needs to be peeled, seeds removed, and grated on a fine grater. Add the white of one raw egg and a tablespoon of flour to the resulting mass. Provided you feel well and there have been no cases of exacerbation of the disease over the past few months, you can put finely grated potatoes in the cutlets, as well as a small amount of salt.

Zucchini for pancreatitis: recipes for dietary dishesHealth benefits of Zucchini

The mixture should be mixed well, formed into balls and placed on the steamer rack. In 10-15 minutes, the diet cutlets will be ready. If desired, you can sprinkle them with a small amount of herbs before starting cooking. If you have pancreatitis, you should not pour sauce over the dish.

Benefits for pancreatitis

Strictly speaking, with inflammation of the pancreas, zucchini can only be beneficial if it is consumed correctly and taking into account the stage of the disease. Otherwise, using it in food may cause negative consequences.

This vegetable is rich in vitamins, microelements (potassium, calcium, iron, etc.), carbohydrates and proteins. Its fiber is well absorbed by the body; it contains practically no fats or aggressive acids that can excite the mucous membranes.

For pancreatitis, zucchini has a beneficial effect both on the body as a whole and directly on the pancreas. It is expressed as follows:

due to the presence of vitamins that take part in cellular metabolism, it accelerates tissue regeneration;
minerals have a positive effect on the functioning of the cardiovascular and nervous systems;
the presence of vitamin C increases resistance to viral diseases;
zucchini can relieve constipation;
removes fluids from the body, helps relieve swelling.

Shrimp soup

To prepare, take a glass of water and milk, up to ten pieces of shrimp, a medium potato, one hundred grams of zucchini. Salt, parsley and a slice of bread cut into cubes are added to taste - these ingredients are allowed only during remission and from the third week after the last attack.

The zucchini and potatoes are washed, peeled and grated on a coarse grater.
Pour boiling water over the shrimp for a couple of minutes, then peel and grind in a blender.
Milk is added to water and brought to a boil over low heat.
Add grated vegetables to the mixture while stirring and bring to a boil over low heat for 15 minutes.
Then add shrimp meat, chopped parsley and boil for another two minutes.

Crackers or sliced bread are added to the soup when serving, regardless of the phase of the disease; the bread should be wheat without a crust, only pulp. It is dried on a baking sheet without oil for about five minutes.