7 Recipes for Lupus Patients
Eating a balanced diet is sensible advice for anyone, but it is even more important if you have lupus. The body needs vital nutrients and vitamins in order to keep healthy, fight infections and perform at its best. When you are already ill, eating well can help ease the symptoms of your disease, help you recover better from treatments, as well as give you more energy and help maintain a healthy body weight.
However, lupus treatments can make you feel nauseous and leave you with little appetite. Here are seven recipes you should try that are both nutritious and flavorful, but are light and easy to eat:
Beef Stew with Vegetables
Hearty and warming, full of flavor, protein and vital nutrients, this stew ticks all the right boxes for a fall or winter meal and is great served with some crusty bread.
Ingredients (serves 8):
2 pounds of cubed lean beef
2 Tbsp oil
6 carrots, sliced
6 medium-sized potatoes, peeled and cubed
2 medium-sized zucchini, cubed
1 celery stalk, sliced
1 large onion, chopped
1 clove of garlic, minced
3 tomatoes, chopped
1 cup of water
1 Tbsp of chopped fresh herbs (rosemary, parsley, oregano)
Salt and pepper to taste
Method:
Heat the oil in a skillet over a medium to high heat and brown the beef (you may need to do this in batches). Set the beef aside and slightly turn the heat down. With a little more oil, cook the onions and garlic until they become translucent.
Add the water, tomatoes, herbs and seasoning and cook for one to one-and-a-half hours on a low heat until the meat becomes tender. You may find you need to add more water if the stew becomes a little dry.
Add the potatoes, carrots and celery and continue to cook for 15 minutes.
Add the zucchini and cook for a further 15 minutes, or until all the vegetables are soft.
Source: Life Without Lupus
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Vegetable and Tofu Stir-fry
Tofu is a great substitute for meat if you follow a vegetarian or vegan diet; it’s high in protein and cholesterol-free. You can substitute the vegetables for other alternatives if you prefer, or use whatever you have handy.
Ingredients (serves 4):
10½ ounce pack of tofu
1 Tbsp oil
1 medium onion, chopped
1 garlic clove, minced
2 cups of cabbage, sliced
1 cup of broccoli, chopped
1 cup of spinach
6 carrots, sliced
1 medium green bell pepper, chopped
3 celery sticks, sliced
1 tablespoon of low-sodium soy sauce
Method:
Use paper towels to mop up the excess liquid from the tofu by wrapping the block and pressing down so the liquid squeezes out. Chop into even-sized cubes.
Heat the oil in a large skillet or wok over a medium heat and add the onions, garlic, carrots, broccoli, bell pepper, celery and cabbage and fry, constantly stirring, for five minutes and then add in the tofu. Continue to cook until the vegetables become tender. Add in the spinach at the end and cook for a further two minutes, then dress with the soy sauce and serve.
Source: Life Without Lupus
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Barley Pilaf
Barley is a great alternative to white rice. It’s high in fiber and protein and has a slightly nutty taste.
Ingredients (serves 4):
1 cup of quick-cooking barley
1 Tbsp oil
1 medium onion, chopped
½ cup of green, red, or yellow bell peppers, chopped (you can use a mixture of bell peppers)
½ cup of celery
1 cup of button or chestnut mushrooms, chopped
2 cups of low-sodium vegetable broth
Method:
Lightly cook the onion and celery in the oil in a large pan over medium heat until the onion browns slightly. Add the barley, mushrooms and bell peppers and stir. Add the broth and bring the pan to the boil. Cover the pan and turn to a low heat and cook for 10 to 15 minutes until the broth has been absorbed and the barley is tender.
Source: Life Without Lupus
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Salmon Fish Cakes
Salmon is high in omega-3, protein, B vitamins and zinc.
Ingredients (makes 6):
7-ounce tin of salmon
1 Tbsp oil
½ medium onion, finely chopped
1 large egg (preferably free-range and organic)
½ teaspoon of tapioca flour
Method:
Put all the ingredients into a large bowl and mix together thoroughly. Shape into six evenly sized patties and fry in oil over medium heat until golden brown and cooked through.
Source: Beat Lupus Naturally
Yoghurt and Peanut Butter Dip
This is a very quick recipe that can be made and kept in the refrigerator for a few days. It goes great with crackers or crudites.
Ingredients:
3/4 cup of reduced-fat peanut butter
1 tsp vanilla extract
1 cup of non-fat plain yoghurt
Method:
Put all the ingredients in a bowl and mix well, Â cover and refrigerate until needed.
Source: Life Without Lupus
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Cornbread
Cornbread makes a fantastic accompaniment to stews, chilis and soups.
Ingredients (serves 8):
1 cup cornmeal flour
1 cup regular flour
1 tsp baking powder
1 cup of buttermilk
1 large egg, beaten
2 Tbsp sugar
2 Tbsp oil
½ teaspoon salt
Method:
Preheat oven to 425ºF and grease and line a 8″ square baking tin. In a bowl mix the cornmeal, flour, sugar, baking powder and salt, and in a separate bowl, mix the egg, buttermilk, and oil together and add to the cornmeal mixture stirring thoroughly.
Pour the batter mix into the baking tin and bake in the oven for 20 to 25 minutes, or until golden brown and a clean skewer comes out of the cornbread.
Source: Life Without Lupus
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Beef Stir Fry
Snow peas work wonderfully with the beef in this hearty stir-fry. Be careful not to overcook the vegetables, you want them to be al dente.
Ingredients (serves 4):
1 pound of stir-fry beef (preferably organic), cut into strips
1 Tbsp oil
1 cup snow peas
1 cup of broccoli, chopped
2 carrots, chopped into batons
2 garlic gloves, minced
1 medium onion, sliced
½ tsp Dijon mustard
1 tsp honey
1 tsp tamari sauce
Method:
In a large skillet or wok heat the oil over a medium heat. Gently fry the garlic and onion until it starts to color, then add the beef and fry for five minutes. Add in the vegetables and continue to fry while stirring, adding in the honey, mustard, and tamari. Cook until the vegetables are lightly cooked but still have a little crunch.
Source: Beat Lupus Naturally
Read our columnist Kelly McRae’s advice about following a healthy diet for lupus.
Lupus News Today is strictly a news and information website about the disease. It does not provide medical advice, diagnosis or treatment. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.
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