We offer you 4 different Bland Diet recipes. In this way, you will find a way to eat deliciously without forcing your stomach. Without further ado, let us get to the point.
Brand New Bland Diet Recipes
It’s really hard to think about what to cook when your stomach is sensitive. We’re about to get you out of this.
However, we recommend that you do not forget how important and vital the stomach is.
If you have complaints such as chronic vomiting, nausea, or heartburn, do not hesitate to consult a doctor or nutritionist before making any changes in your diet.
If you’ve already done this, you can find the recipes below that will not force your stomach.
While following this type of diet, our advice to you would be to stay away from caffeine, alcohol, and desserts – frankly, all the fun things – for a while.
I don’t think we’re going to serve you boring recipes though. Put on your cooking apron and head to the kitchen to create recipes you’ll find delicious, with all the rules.
Bland Diet Recipes
1. Tuna Meatballs (9 Meatballs)
We have come up with a different recipe for those who have to cook the restricted recipes in the Bland diet over and over again.
While tuna meatballs won’t break your bland diet, they offer you a delicious dinner.
Net Carb: 2g
Total Fat: 1g
Tuna (3 oz – 80g)
Parsley (0.5 cup, chopped – optional)
Egg (1, small)
Breadcrumbs (5 tbsp)
Lemon juice (1 tsp)
Recipe – 15min prep / 5min cooking
Drain the tuna’s oil.
Wash the parsley and finely chop it.
Take the tuna, parsley, egg, lemon juice, and breadcrumbs in a deep bowl.
Knead the mortar well and give the shape of meatballs.
Put a little olive oil in a non-stick pan and turn on the fire.
Place the prepared meatballs in the pan and cook them without moving them until they are golden brown.
Warning: Do not forget to drain the tuna oil.
Tip: Be sure to use a small egg so that the flavor of the egg is not dominant.
2. Chicken Spinach Pasta (2 Servings)
Frankly, for us, this is one of the best pasta recipes ever. And the good news is that this recipe is totally on the Bland Diet and is pretty good at keeping you full for a long time.
Net Carb: 65g
Total Fat: 60g
Skinless chicken breast (1 breast)
Spinach (2 cups, chopped coarsely)
Coconut milk (1.5 cups)
Olive oil (3 tbsp)
Spaghetti (Half pack – for 2 servings)
White cheddar cheese (2 tbsp, shredded)
Salt and pepper
Recipe – 5min prep / 15min cooking
Chop the chicken julienne.
Put it in a non-stick pan, reduce the heat and cook until it releases water and absorbs it again.
Meanwhile, put coconut milk and spinach in a blender or a smoothie maker.
Stir until it forms a liquid sauce.
Put 1 tbsp of olive oil in a deep pan, put the spinach sauce on it, and let it cook on low heat until it boils.
In the meantime, add 2 tbsp of olive oil to the chickens that release their water and fry them on high heat.
Add any seasoning you want close to browning the chickens.
Add 2 tbsp shredded cheddar cheese to the boiling spinach sauce and mix.
Boil the pasta according to the instructions on the package.
Take 1 ladle of the boiling water of the pasta and add it to the boiling spinach sauce.
Finally, mix the spinach sauce, pasta, and chicken.
Cook them all over low heat for a little longer for 3 minutes.
Tip: For a darker green color in your pasta, use more spinach, this does not spoil the taste of the pasta.
Recommendation: You can add some garlic powder to increase the taste while cooking chickens.
3. Beet Pancakes (5 Pancakes)
Who doesn’t find red velvet pancakes interesting? This recipe, which will be a favorite of even those who do not like beets, will be ideal for your Bland Diet and your taste.
Net Carb: 5g
Total Fat: 1g
Beets (1, small)
Egg (1, medium)
Powder-free milk (0.5 cups)
Flour (3 tbsp)
Recipe – 20min prep / 10min cooking time
Boil the beet in water for 15 minutes.
After the beet cools down, squeeze out the juice with your hand.
Add all the ingredients together with the beet you squeezed into the blender.
Continue shredding until the beets are homogeneous.
For each pancake, if your pan is large, take 1 ladle of mortar and cook it back and front in a lightly greased pancake pan.
Tip: Pancake dough should not be too thick, if the flour is too much, you can increase the amount of milk.
Recommendation: After each pancake, put a little oil in the pan, this way you will prevent it from sticking.
Tip: Cook the pancakes on medium heat. If you cook it on very high heat, you may cause the outside of your pancakes to burn and the inside to remain as dough.
4. Pumpkin Fritters – In Oven (6 Servings)
Because pumpkin fritters are baked in the oven, they save the day quite well as a light meal. Give this easy-to-make, delicious, and very healthy recipe a chance.
Net Carb: 5g
Total Fat: 5g
Pumpkin (600g – About 1.5 slices)
Curd cheese (3 tbsp)
Egg (1, medium)
Flour (1 tbsp)
Scallion (6 branches, use only green parts)
Olive oil (2 tbsp)
Salt and pepper
Recipe – 15min prep / 35 min baking time
Grate the pumpkin from which you took the shell parts.
Chop the green parts of the spring onions very finely.
Take the grated pumpkin and the chopped ingredients into the mixing bowl.
After adding eggs, curd cheese, flour, olive oil, black pepper, and salt, mix all the ingredients.
Put the fritter mixture in the springform cake tin on which you have parchment paper.
Spread the mixture evenly in the mold.
Bake in a preheated 200°C oven for 30-35 minutes.
After removing the fritter from the oven, let it sit at room temperature for five minutes.
Carefully open the rim of the springform tin.
Cover a serving plate over the baked fritters, turn it upside down, and remove the parchment paper.
Slice and serve with nonfat Greek yogurt.
Ingredients are for a 10-inch springform cake tin.
You can increase or decrease the amount of material you will use according to the size of your cooking pot.
If your mold is smaller than 10 inches, you can still make the fritter with the same measurements.
When you prepare it this way, you will get thicker slices.
Be careful to clean the skins of the pumpkin slices, including the green part.