Whether you're new to IC or an IC veteran, finding IC-friendly recipes can be difficult. You'll find that once you're diagnosed and told about the IC diet, you'll go to the grocery store and find that food companies LOVE to hide problematic ingredients in their food. Things like soy, vinegar, and citric acid are just a few ingredients that you can find anywhere in the ingredient list on a food label. Here are 8 IC-friendly swaps and a variety of recipes that you can try while conducting an elimi

Summer is almost upon us so cooler drinks to satisfy our palates are absolutely necessary. Here’s a smoothie recipe that’s good for you, tastes delish and keeps your bladder happy. But remember, a dietitian’s taste buds may be a little more sugar sensitive, so feel free to add another teaspoon or so of honey if it isn’t sweet enough for you. Don’t worry, honey is only 20 calories per teaspoon. From icdietblog.wordpress.com. Blueberry Blast Smoothie Yields: 2 servings Ingredients: 1 cup lowfat milk or almond milk (8 grams protein in a cup of milk, 1 gram protein in a cup of almond milk) 1/2 cup Greek style plain yogurt (without problem ingredients) 1/2 tsp vanilla extract 2 teaspoons honey to taste (optional if using vanilla yogurt or sweetened almond milk) 1 cup baby spinach or kale, stems removed, washed, dried and chopped 1 cup fresh or frozen blueberries or if you tolerate bananas: 1/2 cup blueberries and 1/2 ripe banana, sliced 1/4 cup quick cooking oats (you can use old fashioned, just may need to blend longer) 1/4 avocado (optional) added if you don’t tolerate or like bananas Directions: Place 1/2 of all ingredients into a blender. Cover and blend a minute until creamy and smooth. Repeat for the second serving. Serve immediately in a 16 oz. glass or freeze in a freezer safe container with a lid and leave 1 inch of space for expansion. Or cover and refrigerate for the next day. Growing teens and athletes can add nut butter and whey protein powder (may be IC safe for some). If you want to avoid the vitamin C in protein powders that can be an IC irritant, but you want extra protein, dry, non-fat milk powder adds 3 grams protein and 25 calories per tablespoon. Garnish with fresh mint leaf or coconut if desired. Roughly: 200 calories, 30 grams carb and 18 grams protein per 1/2 recipe Adapted from Kirsten of Comfortably Domestic

A question I get a lot is "are there any salad dressings that are bladder-safe? The answer is YES - you just need a little creativity! This blueberry basil vinaigrette is a yummy dressing that you can drizzle on any salad. A bonus - it's quick & easy to make! Ingredients: 1 cup frozen blueberries, partially thawed 1/2 cup organic, pure blueberry juice 1/2 cup olive oil 1 tsp. lemon zest (can omit) 1/2 tsp. sugar 2 tsp. finely chopped fresh basil Pinch salt Directions: 1. Place all ingredie

"What can I eat?" is a common question asked by pts with interstitial cystitis. See our IC safe foods shopping list for tons of IC friendly foods. Go now!

Oh. My. Gosh. What a delicious meal that can be prepared in minutes with only a few ingredients. LOVE! Can we say staple staple staple?!! Another Pinterest find, adapted slightly (minus red pepper flakes, ouchy!). Ingredients: 1/2 Cup olive oil 4 cloves garlic, minced 8 ounces sliced mushrooms 1 tsp salt 4 servings spaghetti 3 Tablespoons dried parsley 1/4 tsp black pepper Directions: In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes. In a large pot of boiling, salted water, cook the spaghetti until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

How to get relief from bladder spasms related to interstitial cystitis

The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce! From damndelicous.net. Garlic Brown Sugar Chicken Ingredients: 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper, to taste (if tolerated) 3 tablespoons unsalted butter, divided 4 cloves garlic, minced 1/4 cup brown sugar, packed 1 tablespoon honey 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 2 tablespoons chopped fresh parsley leaves (as garnish if tolerated) Directions: 1. Preheat oven to 400 degrees F. 2. Season chicken thighs with salt and pepper, to taste. 3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 4. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat. 5. Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet. 6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. 7. Serve immediately, garnished with parsley, if desired.

I've tried three different IC Friendly Pizza recipes and came up with this one that is a combination of my favorite parts of each. It can b...

Whether you're new to IC or an IC veteran, finding IC-friendly recipes can be difficult. You'll find that once you're diagnosed and told about the IC diet, you'll go to the grocery store and find that food companies LOVE to hide problematic ingredients in their food. Things like soy, vinegar, and citric acid are just a few ingredients that you can find anywhere in the ingredient list on a food label. Here are 8 IC-friendly swaps and a variety of recipes that you can try while conducting an elimi

One of the hardest things to do when you first get diagnosed with Interstitial Cystitis is to start following the IC Diet and learning to cook with new ingredients. Let's face it, adapting some recipes to the IC Diet is down right frustrating. While it's easy just to leave out potentially bladder irritating ingredients, the result may leave a lot to be desired in the flavor department. Through much trial and error, we have put together this ingredient substitution list. As is always the case with IC, this ingredient substitution list is just a guide. Everyone with Interstitial Cystitis is different. An ingredient that is bladder friendly to one person may set off a 4 alarm bladder flare in another. Check out what to substitute for the following from: healthyicrecipes.com. • Lemon Juice Substitutes- Kefir Lime Leaves, Lemon Zest, Lemon Oil, Lemon Essence, Lemon Extract, Amchur / Amchoor Powder (mango powder) • Salad Dressing and Condiment Substitutes- Homemade Ranch or Caesar using a mix like Simply Organic Ranch Mix or Garlic Oil (our favorite is Boyjilans) • Chocolate & Chocolate Chip Substitutes- Carob Chips, Chocolate Flavored Stevia Drops • Red Wine Substitutes- Blueberry Juice • White Wine Substitutes- Pear Juice • Hot Pepper Substitutes- Cayenne Oil • Chili Powder Substitutes- Hungarian Paprika • Cinnamon Substitutes- Ceylon Cinnamon (try Frontier Herb Organic Ceylon Cinnamon Powder) A rough distinction can be made between two types of cinnamon: Cassia and Ceylon Cinnamon. When you buy Cinnamon in the United States, you are probably buying Cassia because it is less expensive than "True Cinnamon". Cassia Cinnamon, however, contains a moderately toxic component called coumarin which is known to cause liver and kidney damage in high concentrations and could be one reason why Interstitial Cystitis patients have problems with Cinnamon. That's why we recommend trying Ceylon cinnamon. Ceylon is often called "True Cinnamon" or "Real Cinnamon". True Ceylon Cinnamon has negligible amounts of coumarin and has a much more refined flavor. Ceylon Cinnamon is sometimes referred to as Real Cinnamon. Ceylon cinnamon sticks (or quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder. • Garlic Substitutes- Asafoetida • Ginger Substitutes- Galangal • Onion Substitutes- Green Onions or Chives, Shallots, Asafoetida Tip: Try Cooking these items first, if you can tolerate the onion substitute cooked, then try it raw. • Peanut Butter Substitutes- Cashew Butter, Sunflower Butter, Pumpkin Butter • Raisins Substitutes- Dates

This recipe is from an IC safe cookbook. Ingredients1 1/2 cups cake flour3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt pinch of nutmeg (if can tolerate)pinch of cinnamon (if can tolerate)6 tbsp butter, room temp1/4 + 1/8 cups sugar 1/4 + 1/8 cups lightly packed brown sugar 1 large eaten, beaten1/2 tsp vanilla extract (I always add a little move than it says) 3/4 sour cream (if can tolerate)2 medium peaches, peeled, cored, and chopped Directions Preheat oven to 350F. Line tins with paper

Whether you're new to IC or an IC veteran, finding IC-friendly recipes can be difficult. You'll find that once you're diagnosed and told about the IC diet, you'll go to the grocery store and find that food companies LOVE to hide problematic ingredients in their food. Things like soy, vinegar, and citric acid are just a few ingredients that you can find anywhere in the ingredient list on a food label. Here are 8 IC-friendly swaps and a variety of recipes that you can try while conducting an elimi

Whether you're new to IC or an IC veteran, finding IC-friendly recipes can be difficult. You'll find that once you're diagnosed and told about the IC diet, you'll go to the grocery store and find that food companies LOVE to hide problematic ingredients in their food. Things like soy, vinegar, and citric acid are just a few ingredients that you can find anywhere in the ingredient list on a food label. Here are 8 IC-friendly swaps and a variety of recipes that you can try while conducting an elimi

This recipe is from an IC cookbook Ingredients 2 tbsp butter 1 onion or chives, minced (if can tolerate)1 tsp minced garlic 2 cups chopped fresh broccoli 1 (9 inch) unbaked pie crust (I make my own) 1 1/2 cup shredded Mozzarella cheese 4 eggs, well beaten 1 1/2 cups milk 1 tsp salt 1/2 tsp black pepper (if can tolerate)1 tbsp butter, melted DirectionsPre-heat oven to 350 degrees F (175 degrees C). Over medium-low heat melt butter in a large saucepan. Add onion, garlic and broccoli. Cook slowly,

This recipe was created/modified by Kerri Cole (@icfood4u). From Kerri "This is a delicious and quick meal to prepare. You can serve it over rice, quinoa, or cauliflower rice."Ingredients:✨Sauce: 1/4 cup coconut aminos 1 tsp toasted sesame oil 2 tsp light brown sugar (or more to taste, if you like) ✨Meat Mixture: olive oil spray 1 lb ground turkey 1/4 cup chopped green cabbage 2 garlic cloves, crushed 1 carrot, shredded 1 cup baby bok choy, chopped 1 cup shiitake mushrooms, chopped 1/2 cup carr

This is a @skinnytaste recipe that was slightly adapted by Kerri Cole (@icfood4u) to be bladder-friendly. It is a creamy, rich, low-carb soup, thanks to the cauliflower...I promise you no one will know there is cauliflower in their recipe! *Can be made with or without bacon :)Ingredients: 6 strips center-cut organic nitrate-free bacon 1 small yellow onion, chopped (or omit) 2 large garlic cloves, minced 2 tablespoons flour ¼ teaspoon turmeric (can omit) 1/4 teaspoon thyme leaves 1 ½ teaspoons

Here are some delicious IC friendly salad dressings that are sure to please anyone’s palate. From icdietblog.wordpress.com. Basil Blueberry Non‐Vinaigrette Salad Dressing Ingredients: 1 c. frozen blueberries, partially thawed 1/2 c. organic, pure blueberry juice 1/2 c. olive oil 1 t. lemon zest (if tolerated) 1/2 t. sugar 2 t. finely chopped fresh basil (may substitute thyme) Pinch salt Pinch white pepper as tolerated to taste Directions: Place all ingredients in blender. Blend using one‐second “pulses,” checking consistency after every couple of pulses. May also be made without using frozen berries. Simply increase juice to 1 cup. Homemade and Healthy Ranch Salad Dressing Ingredients: 1 c. fat‐free plain yogurt (try organic Greek yogurt!) 1/2 c. low‐fat cottage cheese 1/2 t. lemon zest (if tolerated) 1 t. dill 2 t. parsley 1/4 t. minced garlic Pinch onion powder Pinch sugar Salt and pepper to taste, if tolerated Directions: Blend all ingredients in blender or food processor until smooth. Store in refrigerator for up to one week past “sell‐by” dates on yogurt and cottage cheese. No Name Salad Dressing Ingredients: 1/2 cup vegetable or olive oil 4 tablespoons sugar 4 tablespoons honey Salt & pepper, if desired Directions: Mix together and store in refrigerator. Maple Dressing Ingredients: 5 tablespoons extra virgin olive oil 3 tablespoons pure maple syrup (more if desired) Directions: Wisk the olive oil & maple syrup together. Store in the refrigerator.

The IC-Smart Diet - Read more about foods, listed, elmiron, beverages, contain and tomatoes.

This recipe was created/modified by Kerri Cole (@icfood4u).Ingredients: Salad:shredded romaine cucumbers Shredded purple cabbage shredded carrots chicken (rotisserie or grilled with marinade below) almonds, toasted 🌟 Peanut Dressing: 1/4 cup peanut butter (or almond or cashew) 2.5 tablespoons coconut aminos 1 tsp sesame oil 2 T brown sugar, honey, or agave a clove of fresh garlic, peeled (or 1/2 tsp garlic powder) 3 T of hot water (or more for desired consistency) 1/4 tsp ginger (if you can han

Everyone wants an IC grocery shopping list. Well, I couldn’t come up with one that would satisfy everyone, but I do have these recommendations for the top 15 healthiest choices. FRIDGE: Eggs – Try Ome

It’s summer and you know what that means; it’s time for salads! But, if you are a person with acid sensitivity you are probably asking yourself, “What can I put on my salads?” My answer is, “Plenty!” The fact is, salads don’t have to be acidic at all. The trick is to build the salad

This recipe is from an IC Safe Cookbook.Ingredients 3 cups sliced Portobella mushrooms 4 skinless chicken breast halves 2 eggs beaten Egg noodles (or the kind of noodles of your choosing) 1 cup seasoned bread crumbs 2 tbsp butter 6 oz Mozzarella cheese 1 cup mushroom broth (can use the "Pacific Natural Foods" Brand)1/2 cup block cream cheese Spices if making bread crumbs: garlic, basil, salt, oreganoDirections Pre-heat oven 350 degrees F. Place halt of the mushrooms in a 9"x 13" baking pan. Dip

IC-Friendly Recipe adapted from: nikicooks.blogspot.comIngredients:1 pound ground chicken2 cans white cannellini beans (one regular, one mashed for thickness)1/2 cup chopped sweet onion (if tolerated)1/2 cup chopped celery1/2 chopped red bell pepper1/2 chopped yellow bell pepper2 cups chicken stock (without problem ingredients)1 Tbsp minced garlic1 Tbsp all purpose flour1 tsp dried oregano1 Tbsp olive oilsalt & pepper to taste (if tolerated)*Garnish with friendly cheese (Mild Cheddar, American,

IC-Friendly Recipe adapted from: allergyfreemenuplanners.comIngredients:1 onion, diced (if tolerated)1-2 tablespoons coconut oil or olive oil5 carrots, sliced1-2 medium beet, peeled and diced into small-medium chunks2 cloves garlic, minced1 1/2 -2 cups water or stock (without problem ingredients)1 teaspoon dried parsley1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon sea salt1/4 teaspoon black pepper (if tolerated)Directions:1. Sauté the onions in oil in a medium

This recipe was created/modified by Kerri Cole to be IC safe. (@icfood4u) Makes 4 big bowls Ingredients: 🍜For the broth: 1 tablespoon sesame oil 1 clove garlic, minced 1 small carrot, peeled and shredded 4 ounces shiitake mushrooms, thinly sliced 1 1/2 cups thinly sliced baby bok choy 1/4 tsp ginger (if tolerated) 1 tablespoon brown sugar (more or less to taste) 48 oz chicken broth (IC safe brand) 2 tablespoons coconut aminos 🍜For the soup: 4 large eggs 12 ounces dried noodles Chicken, coo

Everyone knows that vegetables and salads are an important part of a healthy diet. But, if you are a person with interstitial cystitis or other acid sensitivity you are probably asking yourself, “What can I put on my salads?” My answer is, “Plenty!” The fact is, salads don’t have to be acidic at all. The trick is to build the salad itself with a variety of ingredients that appeal to all of your senses so that you aren’t relying solely on the salad dressing for that burst of flavor. Are you ready to experiment? Here are some ideas to try: Use a variety of greens to add flavor and texture to your salad. The color variations of the greens signify different nutrients! Toss chopped fresh herbs (cilantro, parsley, basil, oregano, fresh mint, or thyme) into the salad greens for a surprise burst of flavor in every bite. Add sliced avocado to salads. Not only does this add a creamy texture to the salads, it provides you will healthy fats. Grow your own low-acid salad tomatoes. Ask your local nursery to suggest varieties that grow well in your area or visit local farmers' markets to sample different types. The small yellow pear tomatoes are a great start, low in acid and very sweet! Top your salad with roasted onions, corn, bell peppers, zucchini, mushrooms, or summer squash for extra flavor and color. The more color the better! Boost your salad’s flavor and nutrition by adding fruit. Mild apple or pear slices, blueberries, and dried fruit are all tasty choices. Throw in some beans, legumes, nuts, or seeds for extra flavor, texture, added protein, and healthy fats. Substitute blueberry juice, pear juice, or peach nectar for vinegar in homemade salad dressings. Make creamy dressings starting with a base of mild yogurt or blended cottage cheese and adding fresh or dried herbs, garlic, onion powder, chopped fresh mint, lemon zest, and/or salt to taste. Try herb-infused oils or nut oils (almond, walnut, and avocado are sweeter choices) to add flavor and variety to your salads. Finally, when in doubt, try using Prelief to lower the effect of the acidic foods on your body. But I promise you, once you get used to designing these flavorful, colorful, and nutritious salads, you will never go back to plain old iceberg lettuce and vinaigrette again! Here are a couple of recipes from Confident Choices®: A Cookbook for Interstitial Cystitis and Overactive Bladder to get you started: Pear and Honey Coleslaw Ingredients: 1 hard (partially ripe) pear 2 c. shredded white and red cabbage 1/2 c. shredded carrots 1/2 t. finely chopped mint, if desired 1/2 c. pear juice 1 t. lemon zest 1 T. honey 1/2 t. sea salt 1/4 t. pepper Peel, core, and grate pear to equal 1/2 cup. Combine with cabbage and carrots. Place mint, pear juice, canola oil, lemon zest, honey, salt, and pepper in blender and mix until well blended. Pour immediately over vegetables and toss. Refrigerate a minimum of 4 hours, stirring occasionally to blend flavors. May also be served as a hot salad by microwaving for 30 seconds per serving. Basil Blueberry Non-Vinaigrette Salad Dressing Ingredients: 1 c. frozen blueberries, partially thawed 1/2 c. organic, pure blueberry juice 1/2 c. olive oil 1 t. lemon zest 1/2 t. sugar 2 t. finely chopped fresh basil (may substitute thyme) Pinch salt Pinch white pepper to taste (as tolerated) Place all ingredients in blender. Blend using one-second “pulses,” checking consistency after every couple of pulses. May also be made without using frozen berries. Simply increase juice to 1 cup. Julie Beyer, MA, RDN Author, Speaker, Patient Advocate www.ic-diet.com Just Tell Me What to Eat! For step by step guidance for creating your own personal interstitial cystitis meal plan, see: Confident Choices®: Customizing the Interstitial Cystitis Diet. For some basic, family-style, IC bladder-friendly recipes, see: Confident Choices®: A Cookbook for Interstitial Cystitis and Overactive Bladder For health care workers: Interstitial Cystitis: A Guide for Nutrition Educators

This recipe is from an IC Safe Cookbook,Ingredients 1 lb pkg fettuccine 1/2 cup butter 1/2 lb mushrooms1 1/4 lb zucchini1 cup half-and-half 3/4 cup Parmesan cheese, shredded1/2 cup fresh parsley Directions Cook fettuccine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half to saute, reduce heat and simmer for 3 minutes. Add cooked fettuccine to saute, along with cheese and parley, and toss to mix well.

Pesto was one of my first inspiring discoveries after being diagnosed with IC. It is so flavorful and can be used many different ways. I found this recipe online here. It doesn't make alot, but I've learned that a little goes a long way. It also freezes well so I make double batches all the time to save up for winter. Basil can be expensive so I bought a cheap basil plant that keeps me fully stocked all summer long. I use this Pesto to make dips, spread on turkey sandwiches, in pasta dishes, and as a sauce on mini pizza's. You will see it used often in my other recipes. Ingredients: 4 Cups fresh basil leaves (about 2 large bunches) need not dry them 1/3 Cup packed fresh chopped parsley, need not dry them 1/2 Cup Olive Oil 5 Cloves Garlic (sometimes I add more, love garlic!) 1/3 Cup lightly toasted Pine Nuts 1/4 Cup grated Parmesan Cheese (leave out if you can't handle) 1 1/2 teaspoon Pink Rock Salt 1/2 teaspoon Lemon Oil 1/4 teaspoon Lemon Zest 4 Tbsp Melted Butter Pinch Nutmeg Toasting the Pine Nuts: Place the Pine Nuts on a cookie sheet. Place in a 400 degree oven and toss several times until Nuts are light golden brown, about 5-6 minutes. Directions: Combine first all ingredients and blend until past forms. You'll probably have to stop often to push the basil down to the bottom. Enjoy! Can freeze up to 6 months.

This recipe is from an IC Safe Cookbook.Ingredients BBQ Sauce Large Portion Recipe 1 small can yam puree 1 small can beets 1 can pears rinsed and drained 1 cup pear juice 3 roasted red peppers (see noted below)1/2 cup corn syrup 1/2 cup brown sugar 1 tsp allspice (if can tolerate)1 large clove garlic crushed 1/4 cup chopped onions (if can tolerate. If not, use chives.)1/4 cup unsulfered molasses In medium pot, mix together the above ingredients and simmer on low until flavors merry approx. 30 mi

IC-Friendly Recipe adapted from: icdietblogIngredients:2 cups of cooked, chunked chicken 1 15-oz. can pure, organic chicken or vegetable broth (or stock from home-cooked chicken) 10 fresh mushrooms, sliced 1/4 cup chopped sweet onion (if tolerated) or substitute 2 teaspoons IC Friendly fresh, minced garlic 1/4 teaspoon dried or 1 tablespoon fresh oregano 1/8 teaspoon fresh, ground pepper (if tolerated) 1 cup frozen green peas 1 cup frozen mixed veggies (broccoli cuts, carrots, cauliflower floret

This recipe is from an IC Safe Cookbook!Ingredients 1 loaf hearty, whole wheat bread 1 cup blueberries 1/2 cup sliced almonds 1/2 cup cottage cheese 2 cups eggs or egg substitute 2 1/2 cups skim milk 2 tbsp granulated sugar 1 tsp vanilla extract 1/4 tsp almond extract Directions Pre-heat the oven to 375 degrees. Lightly coat a 13" x 9" baking dish with non-stick spray. Tear the bread into 1-inch cubes. Mix the bread cubes, blueberries, and almond slices. Spread the mixture evenly in the baking d

Making IC-Friendly meals that also taste good can be challenging. Here is a super easy recipe perfect for dinner or for a bladder friendly meal prep!I, previously, was meal prepping chicken breast for my bladder friendly work lunches but I soon became bored of them. Thankfully, the next time I went to Kroger, they were sold out of breasts (thanks to COVID-19). All they had in stock were bone-in chicken thighs with skin. I had never cooked chicken thighs before so I was a little hesitant, but I p

Here are some delicious IC friendly salad dressings that are sure to please anyone’s palate. From icdietblog.wordpress.com . Basil B...

Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless! From damndelicious.net. Slow Cooker Garlic Parmesan Chicken and Potatoes Yield: 4 servings Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Ingredients: 8 bone-in, skin-on chicken thighs 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried rosemary Kosher salt and freshly ground black pepper, to taste (if tolerated) 2 tablespoons unsalted butter 2 pounds baby red potatoes, quartered 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon dried thyme 1 cup freshly grated Parmesan (if tolerated) 2 tablespoons chopped fresh parsley leaves Directions: 1. Season chicken with basil, oregano, rosemary, salt and pepper, to taste. 2. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside. 3. Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer. 4. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F. 5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

IC-Friendly Recipe adapted from: Martha Stewart LivingIngredients:1 1/4 C flour2 T sugar2 t baking powder1/2 t cinnamon1/2 t ginger1/2 t salt1/8 nutmeg1 C milk6 T canned pumpkin2 T melted butter1 eggDirections:1. In a medium bowl, whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg together. 2. In a separate bowl, stir together milk, canned pumpkin puree, melted butter, and egg; fold mixture into dry ingredients. 3. Melt some butter in a skillet over medium heat; pour in

Recipe created by Kerri Cole (@icfood4u). Makes 8-12 balls Ingredients: 1 cup old-fashioned rolled oats (or gluten-free oats) 1/4 cup ground flaxseed meal 1/4 teaspoon ground cinnamon (if tolerated) A pinch of sea salt 1/2 cup creamy almond butter 1/4 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon coconut extract, optional 1/4 cup dried blueberries 1/4 cup sweetened flaked coconut Directions: 1. In a large bowl, combine oats, ground flaxseed, cinnamon, and salt. 2. Place the almond butte

This recipe is from an IC Safe Cookbook.Ingredients 6 oz angel hair pasta or fettuccine 2 chicken breasts, cut in pieces 3 tbsp olive oil 2 cup broccoli florets 1/4 cup butter, melted 1 1/2 cups heavy cream 1/4 tsp garlic powder 1 cup Parmesan cheese, grated Salt and pepper (to taste) 1/3 cup milk (optional)1/4 cup Parmesan cheese (garnish)Directions Cook angel hair pasta in salted water until al dente stage and drain well Cook broccoli florets in boiling water for 3 minutes and drain. in a larg

After being diagnosed with IC (interstitial cystitis), finding something to eat that I enjoy is becoming quite an ordeal. Everyone says, “just adjust your recipes”, but that can be easier said than done. Hence, I shall post recipes that are IC friendly that have been adapted or have been found online to share with others. I hope you like the recipes as much as I do. :)

If you have recently received an interstitial cystitis diagnosis, you may or may not have heard of the interstitial cystitis diet. You can try following the interstitial cystitis diet; it should help you. A holistic approach to the IC diet would also speak to what foods to include for optimal…

Since this quarantine started, my one vice has been 2 cups of coffee per day. Just to give you an idea, I would have a cup of coffee every few days or so because drinking coffee has definitely worsens my incontinence. Meaning things have been worse. But that got my mind working, could I find...Read More »

One thing I always tell my patients is that living with interstitial cystitis/painful bladder syndrome is more tolerable if you have good problem solving skills. Sure, it is easy to end up depressed and frustrated, especially about food, if all you do is concentrate on the “do nots” and “cannots.” But, if you look at your treatments and diet with curiosity and an eye for substitution, you will feel better about yourself and your choices! For example, IC patients often grumble that they can’t have ethnic foods. This fact has not been lost on researchers who repeatedly mention Indian, Chinese, and Mexican cuisines as contributing to bladder pain and other symptoms. Now, just so you know, I have a beautiful, multi-cultural family. My son-in-law is Korean, my daughter-in-law is Indian, my niece is African, and my nephew and cousin are Mexican. So, frankly, I think throwing entire cultures under the bus is ludicrous and irresponsible of the researchers. But instead of complaining about this, I have decided to put on my problem solving hat. What are recipes anyway? Just different combinations of various ingredients, right? So, all we have to do is look at the list of foods that are common in a culture, keep the ones that are bladder friendly, and switch out those that can be problematic. Let’s take a look at Mexican food. Instead of bemoaning the fact that we can’t have jalapeños and chili seasoning, let’s concentrate on the fresh and fun elements of our favorite recipes from south of the border! Meat: Consuming high quality protein is an important element of a healthy, IC friendly diet. It isn’t the meat in Mexican food that is the problem, but how you season it. Options include ground and grilled meats (beef, chicken, turkey, pork), grilled or poached seafood (try tilapia, cat fish, shrimp, or crab meat), and eggs. Are you cooking for your family? Simply separate your portion from the rest before adding problem ingredients. Tortillas: Both corn and flour tortillas are generally well tolerated by IC/BPS patients. To help fold these traditional unleavened breads into tacos, burritos, fajitas, and enchiladas, heat briefly in a microwave or on a skillet. Don’t be concerned about the “lime” you find in the ingredient list of some tortillas. This lime is not citrus, but rather the common name of calcium hydroxide, an alkaline substance added to the water to help shell the corn kernels used to make corn tortillas. You may even see it as an ingredient on flour tortillas. Cheese: Various cheeses are used in both traditional and Americanized Mexican foods. Cheddar, Monterey jack, cream cheese, and crema (a saltier version of sour cream) are all great toppings for tacos, burritos, quesadillas, and salads. Vegetables: Onions, colorful sweet bell peppers, eggplant, zucchini, corn, and leafy vegetables are a great way to add flavor, fun, and nutrition to your Mexican-inspired dishes! Cut vegetables into small bits and add to ground meat to add in tacos and burritos, or sprinkle vegetable slices with olive oil and coarse salt then grill or roast in the oven to caramelize them, releasing the best flavors. This is a great use of “less than perfect” produce! Avocados: Did you know that traditional guacamole only has avocado, salt, and a bit of pepper? You do not need to add tomatoes, chili peppers, or onions to enjoy this fantastically healthy dip for tortilla chips! If you want to add a little variety, combine with chopped, sweet red peppers and a spoonful of sour cream. Yum! Beans: Pinto beans are used frequently in Mexican recipes. High in soluble fiber and protein, these versatile ingredients can even be used as meat substitutes in many dishes! When buying canned beans, read the ingredients carefully. Some contain a high amount of added fat and even jalapeños. Please note that black beans may be more irritating than pinto or pinquito beans. Seasonings: Many traditional Mexican seasonings are actually well tolerated by IC/PBS patients. Common ingredients to try include garlic powder, onion powder, oregano, cilantro, salt, and pepper. Paprika, cinnamon, and cumin are also commonly used in Mexican dishes, but start with a small amount to be sure they do not bother you. “Maybe” Ingredients: Tomatoes: Keep in mind that a eating a slice of tomato is much different than consuming a cup of tomato sauce which may include the equivalent of two or three whole tomatoes. If your bladder is in a good place, you may want to try a tablespoon or two or chopped tomatoes as a garnish on your taco or fajita. Don’t forget that yellow tomatoes, homegrown versions, and heirloom tomatoes are often less acidic and may give you the taste you are looking for with less bladder “ouch.” Limes: Are you surprised to see a citrus food on this list? Certainly you don’t want to use the juice of a whole lime to season your meat, but adding a few drops to your guacamole may be ok. Lime zest (grated peel) can also add a lot of flavor without triggering your painful bladder symptoms. Of course, taking Prelief before a meal may allow you to eat potential trigger foods like tomatoes, lime juice, or other acidic foods Soft Chicken Tacos with Roasted Red Pepper and Corn Salsa (makes 6) Ingredients 1 T. olive oil ½ c. chopped onion 1 garlic clove, peeled and chopped (optional, as tolerated) ½ c. chopped roasted sweet red pepper 1 ½ c. cooked, shredded chicken (may substitute ground meat) ½ t. cumin ½ t. paprika 1 t. chopped oregano Salt and pepper to taste ½ c. roasted sweet red pepper, chopped and chilled ½ c. corn (for more flavor, use kernels from grilled corn on the cob. Chill before using.) ½ c. canned black beans, drained and rinsed ½ c. cubed cucumber ¼ c. chopped onion (if tolerated) 2 t. pear juice 1 t. olive oil 1 t. chopped cilantro ¼ t. lime zest 1 t. chopped oregano 6 small corn or flour soft tortillas Lettuce Cheese 1 avocado cut into slices Heat olive oil in skillet over medium heat. Add first ½ c. onions, garlic, and first ½ c. red peppers, cooking until slightly browned and caramelized. Add shredded chicken, cumin, paprika, oregano, salt, and pepper and heat until cooked through. While meat mixture is heating, combine second ½ c. red pepper, corn, black beans, cucumbers, second ½ c. onions, pear juice, oil, cilantro, lime zest, and oregano to make salsa. To warm and soften tortillas, place two between paper towels and heat for 20 seconds in the microwave. Fill with meat mixture. Top with lettuce, cheese, salsa, and avocado slices. Enjoy! Julie Beyer, MA, RDN Author, Speaker, Patient Advocate www.ic-diet.com Need Some Guidance? Want More Recipes? For step by step guidance for creating your own personal interstitial cystitis meal plan, see: Confident Choices®: Customizing the Interstitial Cystitis Diet. For some basic, family-style, IC bladder-friendly recipes, see: Confident Choices®: A Cookbook for Interstitial Cystitis and Overactive Bladder For health care workers: Interstitial Cystitis: A Guide for Nutrition Educators

Everyone wants an IC grocery shopping list. Well, I couldn’t come up with one that would satisfy everyone, but I do have these recommendations for the top 15 healthiest choices. FRIDGE: Eggs – Try Ome

Summer is almost upon us so cooler drinks to satisfy our palates are absolutely necessary. Here’s a smoothie recipe that’s good for you, tastes delish and keeps your bladder happy. But remember, a dietitian’s taste buds may be a little more sugar sensitive, so feel free to add another teaspoon or so of honey if it isn’t sweet enough for you. Don’t worry, honey is only 20 calories per teaspoon. From icdietblog.wordpress.com. Blueberry Blast Smoothie Yields: 2 servings Ingredients: 1 cup lowfat milk or almond milk (8 grams protein in a cup of milk, 1 gram protein in a cup of almond milk) 1/2 cup Greek style plain yogurt (without problem ingredients) 1/2 tsp vanilla extract 2 teaspoons honey to taste (optional if using vanilla yogurt or sweetened almond milk) 1 cup baby spinach or kale, stems removed, washed, dried and chopped 1 cup fresh or frozen blueberries or if you tolerate bananas: 1/2 cup blueberries and 1/2 ripe banana, sliced 1/4 cup quick cooking oats (you can use old fashioned, just may need to blend longer) 1/4 avocado (optional) added if you don’t tolerate or like bananas Directions: Place 1/2 of all ingredients into a blender. Cover and blend a minute until creamy and smooth. Repeat for the second serving. Serve immediately in a 16 oz. glass or freeze in a freezer safe container with a lid and leave 1 inch of space for expansion. Or cover and refrigerate for the next day. Growing teens and athletes can add nut butter and whey protein powder (may be IC safe for some). If you want to avoid the vitamin C in protein powders that can be an IC irritant, but you want extra protein, dry, non-fat milk powder adds 3 grams protein and 25 calories per tablespoon. Garnish with fresh mint leaf or coconut if desired. Roughly: 200 calories, 30 grams carb and 18 grams protein per 1/2 recipe Adapted from Kirsten of Comfortably Domestic