Cookbook co-authors Denise and Ross Weale both graduated from Johnson and Wales Culinary School, located in Providence, Rhode Island.

In 1990, symptoms led Ross’ gastroenterologist to diagnose him with ulcerative colitis. In response to a severe flare-up in 1995 and the need to maintain a low residue diet, we collaboratively wrote “The Culinary Couple’s Creative Colitis Cookbook.” Our unique book contains 100 easily-prepared low fiber, non-dairy breakfast, bread, soup, side dish, main course and dessert recipes (see complete table of contents with free recipes).

The recipes reflect a delicious collection of diet modified American comfort foods and ethnic favorites like Arroz con Pollo and Salmon Croquettes. Together, we thought our cookbook would be a great way to share the “culinary creations” that helped Ross while trying to deal with the ups and downs of Ulcerative Colitis. The cookbook itself is spiral bound and pocket-sized (4¼” by 5½”) and makes a great supermarket and counter top companion.

In addition to the use of a low residue diet during flare-ups, Ross utilizes a prescription drug maintenance program during remission—as indicated by his physician.

Thanks for stopping by. We wish you the best of health.

— Denise & Ross

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“Thank you! Thank you! For the great cookbook. My husband, Brian, was just diagnosed with Ulcerative Colitis and we cooked our first meal, the Chicken Fingers - YUM! You made our day! Thanks again!” — Mary and Brian

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“I want to thank you for making my daughter’s 20th birthday a feast to remember. She was so happy and everyone loved the food. I love to cook and have experimented with other things using your techniques. I made the brownies in the shape of a heart and put an icing on it which consisted of confectionery sugar, cocoa and rice milk. She is doing much better with her colitis and now with these recipes I will be able to fatten her up a little. Once again thank you…” — Susan S.

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“I just want to follow up and let you know that my mother received her cookbook. She really likes it and is looking forward to using it. I want to thank you for your help and dedication to your product. It is gratifying to do business with a man with integrity.” — Rick R. MDC

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Here they are… All 100 recipes found in our cookbook. Also included in this list are links to 13 colitis diet recipes to “try on for size.” Enjoy!

Breakfast Recipes

• Carol’s Coffee Cake
• Cinnamon Scones
• Corned Beef Hash
• Glazed Cinnamon Buns
• Golden Waffles
• Griddle Cakes With Apple & Pear Syrup
• Navel Orange French Toast
• Old Fashioned Cinnamon Donuts
• Potato, Onion & Egg Breakfast Burrito
• Rice Flour Pancakes
• Sara Bella Crepes
• Spanish Egg Fritatta

Main Course Recipes

• Arroz Con Pollo
• Baked Stuffed Lemon Sole
• Baked Ziti & Chicken Meat Sauce
• Bbq Pork Loin
• Beef Teriaki & Scallions
• Chicken Cutlets With Lemon, White Wine & Shallots Sauce
• Chicken Fingers
• Chicken Quesadillas
• Gnocchis
• Grilled Chicken Burrito
• Ground Turkey Burrito
• New England Meat Pie
• Open Faced Mini - Meatball Sandwich
• Steamed Oriental Dumplings
• Parslied Lemon Chicken
• Pot Roast
• Potato & Onion Pierogies
• Roast Pork Tenderloin With Pan Gravy
• Roasted Chicken & Pan Gravy
• Rotini With Roasted Chicken Provencal
• Salmon Croquettes
• Sauted Chicken and Potatoes with Shallots & Thyme
• Shepherd’s Pie
• Shrimp Scampi With Linguine
• Turkey Burgers & Grilled Onions
• Turkey Cutlet Adobo
• Turkey Meatloaf
• Turkey Sausage with Onions, Potatoes & White Wine
• Veal & Potato Stew

Side Dish Recipes

• Baked Macaroni & Soy Cheddar
• Baked Potato Knishes
• Fried Plantains
• Guacamole
• Herbed Bisquits
• Herbed Stuffing
• Hope & Joy Potato Pancakes
• Mashed Potatoes
• Oven Roasted Rosemary Potato Wedges
• Potato Egg Salad
• Potato Galette
• Red Potato Salad
• Rice Pilaf
• Tomato Salad Vinaigrette
• Tuna Pasta Salad

Soup and Sauce Recipes

• Chicken Noodle Soup
• Creamy Chicken Soup
• Manhattan Clam Chowder
• New England Clam Chowder
• Potato Leek Soup
• Chicken Stock
• Plum Tomato Sauce
• Salsa
• Sweet & Sour Sauce

Pizzas and Breads

• Foccachia Bread
• Pizza Dough
• Pizza Pomadoro
• Soy Cheese Burger Pizza
• Stromboli
• Challah Bread
• Crusty Bagels
• Potato Bread
• Soft Pretzels
• Sweet Onion Rolls

Dessert Recipes

• Angel Food Cake
• Apple Cider Granita
• Banana Bread Pudding
• Caramel Flan
• Chocolate Biscotti
• Cinnamon & Sugar Noodle Pudding
• Citrus Biscotti
• Cranberry Sorbet
• Crispy Rice Marshmallow Bars
• Dutch Cocoa Brownies
• Glazed Lemon Bread
• Lemon Meringue Pie
• Lemon Shortbread Cookies
• Lemon Sorbet
• Lemon Squares
• Marble Poundcake
• Michele’s Aunt’s Banana Bread
• Non-dairy Banana Shake
• Orange Tea Bread
• Pie Dough
• Pink Grapefruit Sorbet
• Rasberry Sauvaroff Cookies
• Sugar Cookies
• Vanilla Pound Cake
• Vanilla Rice Milk Ice Cream
• White Rice Pudding

Click here to get all 100 ulcerative colitis recipes in printed book format or for the Amazon Kindle reader.

Recipe Ingredients

1 cup rice flour
1 tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup rice or soy milk
1 egg, lightly beaten
2 tsp. olive oil or vegetable oil
1 cup maple syrup

Cooking Instructions

Sift the rice flour, sugar, baking powder and salt together in a bowl. Beat in the rice milk or soy milk until the mixture has a smooth consistency. Add the beaten egg and olive oil or vegetable oil and mix until just blended.

Heat a non-stick griddle to 375 degrees or until it is hot enough that drops of water splashed on the griddle bounce and sizzle. Lightly oil the pan. Ladle the pancake mixture onto the griddle to form 4 inch cakes.

Turn the cakes once the bottom has browned and bubbles appear on the tops. Cook the cakes for an additional two minutes. Serve the pancakes with warmed maple syrup.

(Recipe yields 12 pancakes and serves 4.)

2 tbs. olive oil
1 1/4 lb. ground turkey
3/4 cup medium diced onion
2 tsp. minced garlic
2 tbs. flour
1/2 cup chicken stock
1/2 cup rice milk
2 tbs. chopped parsley
2 cups prepared instant mashed potatoes
1/4 tsp. paprika

Cooking Instructions

In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic. Sauté the ingredients until the turkey is thoroughly cooked. Drain off excess juices from the turkey. Add the flour and and incorporate thoroughly. Add the chicken stock and the rice milk.

Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat. Add the chopped parsley and stir well. Place the meat mixture in a greased 9″ by 9″ casserole dish.

Using a pastry bag with a star tip or a spatula, evenly distribute the mashed potatoes over the meat mixture. Sprinkle the paprika over the mashed potato topping. Bake the Shepherd’s Pie for 25 to 30 minutes at 400 degrees.

(Recipe serves 6.)

12 oz. 26-30 size shrimp, peeled and de-veined
1/4 cup olive oil
1 tsp. garlic, finely chopped
2 tbs. shallots, finely chopped
1/2 cup tomato, med. dice
1/2 cup white wine
1/4 cup lemon juice
2 tbs. chopped flat parsley
4 cups cooked linguine

Cooking Instructions

Preheat a large non-stick skillet over medium high heat. Add the olive oil to the skillet. Allow the oil the become hot for 30 seconds. Add the shrimp to the skillet and sauté for 2-3 minutes.

Remove the shrimp from the skillet and set aside. Add the chopped garlic, shallots and tomato, then sauté them for 3 minutes. Add the white wine and lemon juice to the skillet, and bring to a boil.

Reduce the heat to a simmer and continue cooking for 2 minutes. Add the cooked linguine, shrimp and chopped parsley to the skillet. Toss the pasta in the sauce and continue cooking until hot. Serve immediately.

(Recipe serves 2.)

Recipe Ingredients

1 cup warm water
1 package dry active yeast
1 1/2 cups flour
2 tbs. vegetable oil
1/2 tsp. salt
1 1/4 cup flour

4 cups water
2 tbs. baking soda
2 tbs. coarse salt

Cooking Instructions

Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour. Stir togrther until thoroughly combined. Add remaining flour and knead dough for 5 minutes. Let the dough rest for 1 hour.

Divide the dough into 12 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18″ lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 475 degrees.

In a large pot, place the baking soda and water to a boil. Let the pretzels rise for a 1/2 hour. Add the pretzels to the boiling water for 1 minute. Remove and place on a greased sheet pan. Sprinkle with coarse salt and bake for 12 minutes.

(Recipe yields 12 pretzels.)

1/2 cup vegetable shortening
1 cup sugar
2 eggs
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 cup soy sour cream
1 tsp. vanilla
1/2 cup brown sugar
1 tbs. vegetable shortening
2 tsp. cinnamon

Cooking Instructions

In an electric mixer, cream the vegetable shortening and the sugar until thoroughly combined. Add the eggs and vanilla. Sift the dry ingredients together. Alternately add the dry ingredients and the soy sour cream to the batter. Stir until combined.

Preheat the oven to 350 degrees. In a small mixing bowl, combine the brown sugar, 1 tbs. vegetable shortening and cinnamon with a fork. Spray a circular tube or bundt pan with non-stick cooking spray.

Pour the batter into the pan. Sprinkle the brown sugar topping on the surface of the batter. Run a knife through the batter to slightly incorporate the brown sugar mixture. Bake the coffee cake for 50-55 minutes. Let stand for 10 minutes before inverting on to a serving plate. Dust with powdered sugar and serve warm.

(Recipe serves 6-8.)

6 tbs. solid vegetable shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 tbs. orange zest
1 tbs. lemon zest
1 tbs. lime zest
2 cups flour
1 tsp. baking powder
1/4 tsp. salt

Cooking Instructions

In an electric mixer, cream the solid vegetable shortening and the sugar together until thoroughly combined. Add the eggs, vanilla, citrus zests and continue mixing. In a separate bowl, sift the flour, salt and baking powder together.

Add the sifted ingredients to the creamed mixture and mix until a dough forms. Divide the dough in two pieces. Form each piece into a log shape that is 12″ in length and place them on a lightly greased baking sheet.

Bake for 30 minutes at 350 degrees. Remove the biscotti logs from the oven and cool for 15 minutes. Slice each log on an angle with a serrated knife into 12 to 14 pieces. Place the slices back on the baking sheet and bake for 5 to 7 minutes.

(Recipe yields 24 biscotti cookies.)

2 tbs. olive oil
1 cup onions, finely diced
2 cloves garlic, sliced
1/4 tsp. rubbed sage
1/4 tsp. thyme
3/4 cup cranberry juice
1/2 cup chicken stock
4 cups plain stuffing croutons
4 tbs. olive oil

Cooking Instructions

Preheat a large skillet over medium heat. Add the olive oil, garlic and onions. Sauté the onions and garlic until they have become soft and translucent. Add the sage and thyme and continue cooking for 2 minutes.

Add the cranberry juice and chicken stock to the skillet. Bring the mixture to a simmer, then reduce the heat to low. Add the olive oil and stuffing croutons. Using a large spoon thoroughly mix the stuffing.

Transfer the stuffing to a casserole dish. Bake the stuffing for 15 to 20 minutes at 350 degrees. Cover the casserole for moist stuffing or leave uncovered for a crispier top.

(Recipe serves 4.)

4 tbs. olive oil
1 cup large diced onions
1/2 cup flour
3 cups clam broth
2 cups rice milk
2 6.5oz. cans chopped clams
1/4 tsp. white pepper
1 tbs. chopped parsley
1 tsp. thyme
1 bay leaf
4 cups potatoes, 1″ cubes

Cooking Instructions

In a large pot, sauté the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth.

Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring the soup to a boil, cover and reduce the heat to a simmer. Continue cooking the soup for 45 minutes.

After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes. Remove the soup from the heat and serve.

(Recipe serves 6.)