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If you’re living with Crohn’s Disease, you know just how frustrating it can be to find a meal that is flavorful and can help you avoid a flare up. This can prove to be a very difficult task, considering those with Crohn’s Disease often need to avoid foods that are spicy or fatty, as well as most dairy and high-fiber foods. However, this does not mean that you are limited to a flavorless, bland diet. Here at Granite Peaks Gastroenterology, we care about your health and happiness, and we wanted to provide you with a variety of smaller meals that will not wreak havoc on your digestive system or Crohn’s Disease.

Tomato and Basil Finger Sandwiches


4 slices bread
8 teaspoons mayonnaise, reduced-fat, divided
4 slices tomatoes, thickly sliced
4 teaspoons basil, fresh, sliced
1/8 teaspoon salt
1/8 teaspoon pepper, black ground


  • Cut bread into rounds just larger than your tomato
  • Spread each slice with 2 teaspoons mayonnaise
  • Top with tomatoes, basil, salt, and pepper

Makes 4 servings

Total time: 10 minutes

Nutritional Info (Per Serving): Calories: 75, Saturated Fat: 1g, Sodium: 345mg, Dietary Fiber: 2g, Total Fat: 2g, Carbs: 12g, Cholesterol: 0mg, Protein: 2g

Source: EatingWell.com


Oven-Poached Salmon Fillets


1 pound fish, salmon fillet, cut into 4 portions, skin removed if desired
2 tablespoons wine, dry white
¼ teaspoon salt
pepper, black ground, to taste
2 tablespoons shallots, finely chopped (1 medium)
lemon wedges, for garnish


  • Preheat oven to 425°. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
  • Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine.
  • Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
  • When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.

Makes 4 servings.

Total time: 35 minutes

Nutritional Info (Per Serving): Calories: 216, Saturated Fat: 2g, Sodium: 213mg, Dietary Fiber: 0g, Total Fat: 12g, Carbs, 1g, Cholesterol: 67mg, Protein: 23g

Source: EatingWell.com


Apple Cake with Hot Coconut-Brown Sugar


¾ cup sugar, granulated
½ cup yogurt nonfat, vanilla
¼ cup cooking oil
1 egg
1 ½ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ginger, ground
¼ teaspoon nutmeg, ground
1 ¼ cups all-purpose flour
1 pound Granny Smith apples, cored and coarsely chopped
1 cup coconut, flaked
3 tablespoons butter
3 tablespoons brown sugar (packed)
2 tablespoons milk, fat-free


Preheat oven to 325°. Line two 8x4x2 inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.

  • In a large bowl, stir together granulated sugar, yogurt, oil, egg, 1 teaspoon cinnamon, vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour until combined. Fold in apples (batter will be thick and chunky.)
  • Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick comes out clean and tops are browned.
  • Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and ½ teaspoon cinnamon Cook and stir over low heat until the butter is melted. Preheat broiler after removing cakes from oven. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.
  • Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm.

Makes 16 servings

Total time: 1 hour 8 minutes

Nutritional Info (Per Serving): Calories: 186, Saturated Fat: 4g, Sodium: 113mg, Dietary Fiber: 1g, Total Fat: 9g, Carbs: 26g, Cholesterol: 19mg, Protein 2g

Source: Diabetic Living


So, living with and cooking with Crohn’s Disease just got easier with these recipes.  Let us know how these worked out for your Crohn’s Disease.

Happy eating!