23 Soothing Gastritis Recipes for a Happy Stomach

Battling gastritis doesn’t mean you have to sacrifice flavor or joy in your meals! Our roundup of 23 Soothing Gastritis Recipes for a Happy Stomach is here to prove just that. From gentle, comforting soups to easy-to-digest entrees, each dish is designed to delight your taste buds while keeping your stomach serene. Dive in and discover how delicious eating well can feel—even when you’re soothing your digestive system.

Banana Oatmeal Smoothie

Now, as the morning light filters through the kitchen window, there’s a simple joy in blending together a Banana Oatmeal Smoothie. It’s a comforting, nourishing start to the day, blending the sweetness of ripe bananas with the heartiness of oats.

Ingredients

• Banana – 1 large
• Rolled oats – ½ cup
• Milk – 1 cup
• Honey – 1 tbsp
• Ice cubes – ½ cup

Instructions

1. Peel the banana and break it into chunks.
2. Add the banana chunks, rolled oats, milk, honey, and ice cubes to a blender.
3. Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: For a thicker smoothie, add more ice cubes one at a time until the desired consistency is reached.
4. Pour the smoothie into a glass and serve immediately. Tip: If the smoothie is too thick, add a splash of milk and blend for an additional 10 seconds.
5. For an extra touch of sweetness, drizzle a little honey on top before serving. Tip: Freeze the banana chunks beforehand for a colder, creamier smoothie.

With its creamy texture and sweet, oat-filled flavor, this smoothie is a delightful way to start the morning. Try serving it with a sprinkle of cinnamon or a handful of granola for added crunch.

Steamed Ginger Carrots

Reflecting on the simplicity of nature’s gifts, this dish brings together the earthy sweetness of carrots with the warm, spicy notes of ginger, creating a harmony that soothes the soul.

Ingredients

• Carrots – 2 cups, sliced
• Fresh ginger – 1 tbsp, grated
• Water – ½ cup
• Salt – ¼ tsp

Instructions

1. Peel and slice the carrots into uniform pieces to ensure even cooking.
2. Grate the fresh ginger finely to distribute its flavor evenly throughout the dish.
3. In a steamer basket, arrange the carrot slices in a single layer, allowing steam to circulate freely.
4. Bring the water to a boil in a pot beneath the steamer, then reduce heat to maintain a gentle simmer.
5. Sprinkle the grated ginger and salt over the carrots in the steamer.
6. Cover the steamer with a lid and steam the carrots for 10 minutes, or until they are tender but still crisp.
7. Check the water level halfway through steaming to prevent the pot from drying out.
8. Once done, remove the steamer from the heat and let the carrots sit covered for 2 minutes to absorb the flavors fully.

Now the steamed ginger carrots offer a tender yet crisp texture, with the ginger’s warmth beautifully complementing the carrots’ natural sweetness. Serve them alongside grilled fish or stir them into a quinoa salad for a refreshing twist.

Baked Sweet Potatoes

Kneading through the quiet of the kitchen, the humble sweet potato offers a canvas for simplicity and warmth. Its unassuming nature belies the depth of flavor and comfort it brings to the table, especially when baked to perfection.

Ingredients

• Sweet potatoes – 2 medium
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it reaches the right temperature for even cooking.
2. Wash the sweet potatoes thoroughly under running water to remove any dirt, then pat them dry with a clean towel.
3. Pierce each sweet potato several times with a fork to allow steam to escape during baking, preventing them from bursting.
4. Rub the sweet potatoes evenly with olive oil, then sprinkle them lightly with salt for enhanced flavor.
5. Place the sweet potatoes directly on the middle oven rack or on a baking sheet lined with parchment paper for easier cleanup.
6. Bake for 45-60 minutes, turning them halfway through, until they are tender and a knife slides in easily.
7. Remove from the oven and let them rest for 5 minutes before serving to allow the flavors to settle.

When the sweet potatoes emerge from the oven, their skins are crisp, giving way to a creamy, vibrant interior. The natural sweetness is heightened by the roasting, making them a delightful standalone dish or a versatile base for toppings like cinnamon butter or a sprinkle of toasted pecans.

Quinoa with Roasted Zucchini

As the morning light filters through the kitchen window, there’s a quiet comfort in preparing a meal that’s both nourishing and simple. Quinoa with roasted zucchini is a dish that speaks to the heart of home cooking, blending earthy grains with the sweet, caramelized edges of summer squash.

Ingredients

• Quinoa – 1 cup
• Zucchini – 2 medium, sliced into ½-inch rounds
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Preheat the oven to 400°F.
2. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove its natural coating, which can taste bitter.
3. Toss the zucchini rounds with 1 tbsp olive oil and ¼ tsp salt on a baking sheet, spreading them out in a single layer for even roasting.
4. Roast the zucchini in the preheated oven for 20 minutes, flipping once halfway through, until golden and tender.
5. While the zucchini roasts, bring 2 cups of water to a boil in a medium saucepan.
6. Add the rinsed quinoa and remaining ¼ tsp salt to the boiling water, then reduce the heat to low, cover, and simmer for 15 minutes.
7. Remove the quinoa from heat and let it sit, covered, for 5 minutes to absorb any remaining water.
8. Fluff the quinoa with a fork, then gently fold in the roasted zucchini.
9. Drizzle with the remaining 1 tbsp olive oil before serving to enhance the flavors.

Combining the fluffy quinoa with the tender, slightly charred zucchini creates a dish that’s both light and satisfying. Consider topping it with a sprinkle of feta or a handful of fresh herbs for an extra layer of flavor.

Almond Milk Rice Pudding

Lingering in the quiet of the morning, the thought of a warm, comforting bowl of almond milk rice pudding feels like a gentle embrace. This simple, nourishing dish carries the essence of home, with its creamy texture and subtle sweetness.

Ingredients

• Almond milk – 4 cups
• White rice – 1 cup
• Maple syrup – ¼ cup
• Cinnamon – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and almond milk. Bring to a gentle boil over medium heat.
3. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring to avoid breaking the rice grains.
4. After 25 minutes, check the rice for tenderness. If it’s not fully cooked, continue simmering for an additional 5-10 minutes.
5. Once the rice is tender, stir in the maple syrup, cinnamon, and vanilla extract. Cook for another 2 minutes to blend the flavors. Tip: For a richer flavor, toast the cinnamon in a dry pan before adding it to the pudding.
6. Remove the saucepan from the heat and let the pudding sit, covered, for 5 minutes to thicken. Tip: The pudding will continue to thicken as it cools, so don’t worry if it seems a bit loose at this stage.

Kindly savor the pudding warm, where its creamy texture and the warmth of cinnamon and vanilla shine. For a delightful twist, top with fresh berries or a drizzle of extra maple syrup before serving.

Boiled Chicken with Rice

Under the quiet hum of the kitchen light, there’s something profoundly comforting about the simplicity of boiled chicken with rice. It’s a dish that whispers of home, of gentle nourishment, and the kind of meals that don’t ask for much but give everything in return.

Ingredients

• Chicken breast – 1 lb
• White rice – 1 cup
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Rinse the chicken breast under cold water and pat dry with paper towels.
2. In a large pot, bring 4 cups of water to a boil over high heat.
3. Add the chicken breast to the boiling water, reduce heat to medium, and simmer for 20 minutes. Tip: Skim off any foam that rises to the surface for a clearer broth.
4. While the chicken cooks, rinse the white rice under cold water until the water runs clear.
5. After 20 minutes, remove the chicken from the pot and set aside to cool slightly. Keep the broth in the pot.
6. Add the rinsed rice and 1 tsp of salt to the broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
7. While the rice cooks, shred the chicken breast into bite-sized pieces using two forks.
8. Once the rice is cooked, fluff it with a fork and gently fold in the shredded chicken. Tip: Let the dish sit covered for 5 minutes off the heat to allow the flavors to meld.

Mild and tender, the chicken melds seamlessly with the fluffy rice, each grain imbued with the subtle richness of the broth. Serve it in a shallow bowl, perhaps with a sprinkle of fresh herbs or a squeeze of lemon, to elevate its humble elegance.

Pumpkin Soup

Comfort comes in many forms, and today, it arrives as a warm bowl of pumpkin soup, its velvety texture and rich flavor a gentle embrace on a quiet evening. This recipe, simple yet profound, invites you to slow down and savor the process as much as the result.

Ingredients

• Pumpkin puree – 2 cups
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Ground nutmeg – ¼ tsp

Instructions

1. Melt the butter in a large pot over medium heat, ensuring it doesn’t brown to keep the flavor delicate.
2. Add the pumpkin puree to the pot, stirring constantly for 2 minutes to blend it with the butter, a step that deepens the soup’s flavor.
3. Pour in the vegetable broth gradually, stirring continuously to achieve a smooth consistency.
4. Bring the mixture to a gentle boil, then reduce the heat to low, letting it simmer uncovered for 15 minutes to allow the flavors to meld.
5. Stir in the heavy cream, salt, and ground nutmeg, heating the soup for another 5 minutes without boiling to preserve the cream’s richness.
6. Remove from heat and let it sit for 2 minutes before serving, a pause that perfects the soup’s texture.

On serving, the soup presents a harmonious blend of sweetness and spice, its creamy consistency inviting a sprinkle of roasted seeds or a drizzle of cream for contrast. Enjoy it with crusty bread for a fulfilling meal that comforts from the inside out.

Steamed Fish with Dill

Dusk settles softly outside, and in the quiet of the kitchen, the gentle steam rising from the pot carries the promise of a simple, nourishing meal. Steamed fish with dill, a dish that whispers of freshness and the subtlety of herbs, is a tender embrace on any evening.

Ingredients

• White fish fillets – 1 lb
• Fresh dill – ¼ cup
• Lemon – 1, sliced
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. Rinse the fish fillets under cold water and pat dry with paper towels to ensure even steaming.
2. Place a steamer basket in a pot and add 1 cup of water, making sure the water does not touch the basket.
3. Arrange the fish fillets in the steamer basket in a single layer, allowing space between them for steam to circulate.
4. Sprinkle the fish evenly with ½ tsp of salt and top with ¼ cup of fresh dill and lemon slices.
5. Cover the pot with a tight-fitting lid and bring the water to a boil over medium-high heat.
6. Once boiling, reduce the heat to medium and steam the fish for 8-10 minutes, or until the flesh flakes easily with a fork.
7. Tip: Check the water level halfway through steaming to prevent the pot from drying out.
8. Tip: For extra flavor, let the fish sit covered for 2 minutes after turning off the heat.
9. Tip: Serve immediately to enjoy the delicate texture of the fish at its best.

Gently lifting the lid reveals the fish, perfectly steamed, its flesh opaque and flaky. The dill and lemon infuse it with a light, aromatic flavor that pairs beautifully with a side of steamed vegetables or a crisp salad. For a touch of elegance, garnish with additional dill sprigs and a drizzle of olive oil before serving.

Avocado Toast on Whole Grain Bread

Now, as the morning light filters through the kitchen window, there’s something profoundly comforting about the simplicity of avocado toast. It’s a dish that doesn’t rush you, inviting a moment of pause and savor in the early hours.

Ingredients

• Whole grain bread – 1 slice
• Avocado – ½
• Salt – ¼ tsp
• Red pepper flakes – ⅛ tsp
• Olive oil – ½ tbsp

Instructions

1. Preheat your oven to 350°F to lightly toast the bread for a crispier base.
2. While the oven heats, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl.
3. Mash the avocado with a fork until smooth, leaving a few chunks for texture.
4. Once the oven reaches temperature, place the slice of whole grain bread on a baking sheet and toast for 5 minutes, or until the edges are golden.
5. Remove the bread from the oven and immediately drizzle with olive oil for added richness.
6. Spread the mashed avocado evenly over the toast, then sprinkle with salt and red pepper flakes for a subtle kick.

Often, the beauty of this dish lies in its versatility. The creamy avocado against the crunchy toast creates a delightful contrast, while the red pepper flakes add just enough heat to wake up the senses. Try topping it with a poached egg for an extra layer of richness, or a sprinkle of feta cheese for a tangy twist.

Herbal Tea Infusion

Calmly, let’s embrace the quiet morning with a cup of herbal tea infusion, a simple yet profound way to awaken the senses gently.

Ingredients

• Water – 2 cups
• Dried chamomile flowers – 1 tbsp
• Fresh mint leaves – 5
• Honey – 1 tsp

Instructions

1. Heat the water in a small saucepan until it reaches 200°F, just before boiling, to preserve the delicate flavors of the herbs.
2. Add the dried chamomile flowers and fresh mint leaves to the heated water, stirring gently to ensure they are fully submerged.
3. Cover the saucepan and let the herbs steep for 5 minutes, allowing the water to absorb their flavors fully.
4. After steeping, strain the tea into a cup, pressing lightly on the herbs to extract all their essence.
5. Stir in the honey until it dissolves completely, adjusting the amount to suit your sweetness preference.

Now, the herbal tea infusion is ready to soothe your morning. Notice how the chamomile offers a floral softness, while the mint adds a refreshing zing, creating a balanced and invigorating drink. Serve it in your favorite mug, perhaps with a slice of lemon on the side for an extra citrusy note.

Lentil Soup

Falling into the rhythm of a quiet kitchen morning, the simplicity of lentil soup feels like a warm embrace. This dish, humble yet deeply nourishing, carries the essence of comfort in every spoonful.

Ingredients

• Lentils – 1 cup
• Water – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Rinse the lentils under cold water until the water runs clear, removing any debris.
2. In a large pot, heat the olive oil over medium heat for 1 minute, until shimmering but not smoking.
3. Add the minced garlic to the pot, sautéing for 30 seconds until fragrant, being careful not to let it burn.
4. Pour in the rinsed lentils and water, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
6. Simmer the soup for 25 minutes, stirring occasionally to prevent sticking.
7. After 25 minutes, check the lentils for tenderness; they should be soft but not mushy.
8. Stir in the salt, adjusting the seasoning if necessary, then remove the pot from the heat.
9. Let the soup sit covered for 5 minutes to allow the flavors to meld together.

Kindly savor the velvety texture of the lentils, each bite a testament to the beauty of simplicity. Serve it with a drizzle of olive oil or a squeeze of lemon for a bright contrast, turning this humble soup into a dish that sings.

Baked Apples with Cinnamon

As the morning light filters through the kitchen window, there’s something deeply comforting about the idea of baked apples, their sweetness mingling with the warmth of cinnamon, a simple pleasure that feels like a hug from the inside.

Ingredients

• Apples – 4 medium
• Cinnamon – 1 tsp
• Brown sugar – ¼ cup
• Butter – 2 tbsp
• Water – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Core the apples carefully, leaving the bottom intact to hold the filling, a tip to prevent the filling from leaking out.
3. In a small bowl, mix the brown sugar and cinnamon, blending them well to distribute the cinnamon evenly.
4. Stuff each apple with the sugar-cinnamon mixture, packing it gently to fill the cavity completely.
5. Top each apple with a pat of butter, about ½ tbsp per apple, to add richness as it melts.
6. Place the apples in a baking dish and pour the water around them, which helps to keep them moist during baking.
7. Bake for 30-40 minutes, until the apples are tender when pierced with a fork but still hold their shape.
8. Let them rest for 5 minutes before serving, allowing the flavors to meld beautifully.

Buttery and soft, these baked apples carry a caramel-like sweetness, with the cinnamon adding a spicy depth. Serve them warm with a dollop of vanilla ice cream for a contrast in temperatures, or drizzle with caramel sauce for an extra indulgent touch.

Spinach and Pear Salad

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and elegance of a Spinach and Pear Salad. It’s a dish that whispers of quiet mornings and the gentle crunch of fresh greens, a perfect companion for moments of reflection.

Ingredients

• Spinach – 4 cups
• Pear – 1, sliced
• Walnuts – ½ cup
• Balsamic vinegar – 2 tbsp
• Olive oil – ¼ cup
• Salt – ½ tsp

Instructions

1. Wash the spinach thoroughly under cold water and pat dry with a clean towel to ensure the leaves are crisp.
2. Slice the pear into thin, even slices, removing the core for a smooth texture in every bite.
3. Toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring occasionally, until they’re fragrant and lightly browned.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, and salt until the dressing is emulsified.
5. In a large salad bowl, combine the spinach, pear slices, and toasted walnuts.
6. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

Lightly dressed, this salad offers a delightful contrast between the crisp spinach and the juicy sweetness of the pear, with the toasted walnuts adding a satisfying crunch. Serve it as a refreshing starter or alongside a warm soup for a comforting meal.

Oatmeal with Almond Butter

Waking up to the quiet of the morning, there’s something deeply comforting about stirring together a bowl of oatmeal with almond butter. It’s a simple act that feels both nourishing and indulgent, a gentle start to the day.

Ingredients

• Rolled oats – ½ cup
• Water – 1 cup
• Almond butter – 2 tbsp
• Salt – ¼ tsp

Instructions

1. In a small saucepan, combine the rolled oats, water, and salt.
2. Place the saucepan over medium heat and bring to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook for 5 minutes, stirring every minute for even cooking.
4. After 5 minutes, remove the saucepan from the heat and let it sit uncovered for 2 minutes to thicken.
5. Stir in the almond butter until fully incorporated and the oatmeal reaches a creamy consistency.
6. Tip: For a richer flavor, toast the oats in a dry pan over medium heat for 2 minutes before adding water.
7. Tip: If the oatmeal thickens too much, adjust the consistency by stirring in a tablespoon of warm water at a time.
8. Tip: For an extra touch of sweetness, drizzle a teaspoon of honey over the top before serving.

Velvety and rich, this oatmeal carries the deep, nutty essence of almond butter in every spoonful. Serve it warm with a sprinkle of cinnamon or fresh berries for a vibrant contrast.

Grilled Turkey Breast

Perhaps there’s no better way to welcome the gentle warmth of summer than with the simple, yet profoundly satisfying act of grilling a turkey breast. It’s a dish that carries the whispers of countless gatherings, yet stands proudly on its own, offering a canvas for both the bold and the subtle flavors to dance upon.

Ingredients

• Turkey breast – 1 (about 2 lbs)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady temperature of 375°F.
2. Pat the turkey breast dry with paper towels to ensure a good sear.
3. Rub the turkey breast evenly with olive oil, then season with salt and black pepper.
4. Place the turkey breast on the grill, skin side down first, and grill for 20 minutes.
5. Flip the turkey breast and continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Remove the turkey breast from the grill and let it rest for 10 minutes before slicing to allow the juices to redistribute.

Let the grilled turkey breast rest, revealing its juicy interior and a beautifully charred exterior that hints at the smoky embrace of the grill. Serve it sliced over a bed of fresh greens or alongside a vibrant summer salad for a meal that feels both nourishing and indulgent.

Chamomile Tea with Honey

Kindly imagine a quiet morning, the kind where the world hasn’t quite woken up yet, and you’re there, cradling a warm cup of chamomile tea with honey. It’s simplicity at its finest, a gentle nudge to slow down and savor the moment.

Ingredients

• Water – 1 cup
• Chamomile tea bag – 1
• Honey – 1 tbsp

Instructions

1. Bring 1 cup of water to a boil in a small saucepan over medium-high heat, reaching 212°F.
2. Place the chamomile tea bag in a mug. Pour the boiling water over the tea bag, ensuring it’s fully submerged.
3. Let the tea steep for 5 minutes for full flavor extraction. Tip: Covering the mug with a small plate helps retain heat and enhances steeping.
4. Remove the tea bag, gently pressing it against the side of the mug to release any remaining liquid without squeezing, which can make the tea bitter.
5. Stir in 1 tablespoon of honey until fully dissolved. Tip: For a richer flavor, warm the honey slightly before adding.
6. Let the tea sit for a minute to cool slightly, making it the perfect temperature for sipping. Tip: Adding a thin slice of lemon can introduce a refreshing zest.

Every sip offers a soothing blend of floral chamomile and sweet honey, a comforting embrace in a mug. Serve it in your favorite cup, perhaps alongside a shortbread cookie, to turn this simple tea into a moment of indulgence.

Steamed Broccoli and Cauliflower

On a quiet morning like this, steaming broccoli and cauliflower feels like a gentle ritual, a way to honor the simplicity and nourishment of vegetables. The steam rises, carrying with it the subtle, earthy aromas that promise a dish both comforting and light.

Ingredients

• Broccoli – 1 head
• Cauliflower – 1 head
• Water – 2 cups
• Salt – ½ tsp

Instructions

1. Fill a pot with 2 cups of water and bring to a boil over high heat. Tip: Use a pot just large enough to fit your steamer basket for more efficient steaming.
2. While the water heats, cut the broccoli and cauliflower into even-sized florets. Tip: Uniform pieces ensure even cooking.
3. Place the florets in a steamer basket and lower it into the pot once the water is boiling. Cover with a lid.
4. Steam for 5 minutes, then check for doneness. The vegetables should be tender but still vibrant. Tip: Oversteaming can lead to mushy textures and loss of nutrients.
5. Remove the steamer basket from the pot and sprinkle the florets with ½ tsp of salt, tossing gently to distribute.

Yielded from the steam, the broccoli and cauliflower emerge with a crisp-tender bite, their flavors pure and slightly sweet. Try serving them atop a warm grain bowl or with a drizzle of olive oil and a squeeze of lemon for brightness.

Rice Congee with Ginger

Gently, the morning light filters through the kitchen window, casting a soft glow on the simmering pot of Rice Congee with Ginger. It’s a dish that whispers comfort, a simple yet profound embrace of warmth and healing, perfect for those quiet moments of reflection or a gentle start to the day.

Ingredients

– Rice – 1 cup
– Water – 8 cups
– Fresh ginger – 1 tbsp, thinly sliced
– Salt – ½ tsp

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear, to remove excess starch for a smoother congee.
2. In a large pot, combine the rinsed rice with 8 cups of water and bring to a boil over high heat.
3. Once boiling, reduce the heat to low and add 1 tbsp of thinly sliced fresh ginger, stirring gently to distribute.
4. Cover the pot with a lid slightly ajar to allow steam to escape, and simmer for 1 hour, stirring occasionally to prevent sticking.
5. After 1 hour, the congee should have a creamy, porridge-like consistency. Stir in ½ tsp of salt to taste.
6. For an extra tip, if the congee thickens too much upon cooling, simply add a little hot water to adjust the consistency before serving.
7. Another tip is to garnish with green onions or a drizzle of sesame oil for added flavor and aroma.
8. Finally, let the congee rest for 5 minutes off the heat before serving to allow the flavors to meld together beautifully.
A bowl of this Rice Congee with Ginger offers a silky texture that soothes the soul, with the gentle heat of ginger weaving through each spoonful. Consider topping it with a soft-boiled egg or crispy fried shallots for a delightful contrast in textures.

Baked Salmon with Asparagus

Basking in the quiet of the morning, I find myself drawn to the simplicity of a dish that feels both nourishing and effortless. Baked salmon with asparagus, a melody of flavors that sings of comfort and health, is my today’s muse.

Ingredients

• Salmon fillet – 1 lb
• Asparagus – 1 bunch
• Olive oil – 2 tbsp
• Lemon – 1, sliced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
3. Place the salmon fillet in the center of the baking sheet and arrange the asparagus around it.
4. Drizzle olive oil evenly over the salmon and asparagus, using your hands to lightly coat them.
5. Season the salmon and asparagus with salt and black pepper, adjusting the amounts to your preference.
6. Lay lemon slices on top of the salmon for a burst of citrus flavor as it bakes.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
8. Let the dish rest for 2 minutes before serving to allow the flavors to meld together beautifully.

Lightly crisp asparagus and tender, flaky salmon come together in this dish, offering a delightful contrast in textures. The lemon infuses a bright acidity that cuts through the richness of the salmon, making each bite perfectly balanced. Consider serving it over a bed of quinoa or alongside a crisp white wine for an elevated dining experience.

Peppermint Tea

Under the quiet hum of the morning, there’s something deeply comforting about wrapping your hands around a warm mug of peppermint tea. Its soothing aroma fills the space, offering a moment of calm before the day unfolds.

Ingredients

• Water – 1 cup
• Peppermint tea bag – 1
• Honey – 1 tsp (optional)

Instructions

1. Bring 1 cup of water to a boil in a small pot over medium-high heat, reaching 212°F.
2. Once boiling, remove the pot from the heat and let it sit for 30 seconds to slightly cool, ensuring the water isn’t too harsh for the tea leaves.
3. Place 1 peppermint tea bag into a mug, then pour the hot water over it, allowing the flavors to fully infuse.
4. Steep the tea bag for 5 minutes for a strong flavor, or 3 minutes for a lighter taste, covering the mug with a small plate to retain heat.
5. Remove the tea bag, gently pressing it against the side of the mug with a spoon to release any remaining flavor without squeezing, which can make the tea bitter.
6. If desired, stir in 1 tsp of honey until fully dissolved, adjusting the sweetness to your preference.

With its crisp, refreshing flavor and naturally caffeine-free properties, this peppermint tea is perfect for sipping slowly. Consider serving it with a twist of lemon or a sprig of fresh mint for an extra touch of brightness.

Pureed Squash Soup

Moments like these call for simplicity, a return to the basics with a bowl of pureed squash soup that warms the soul as much as it satisfies hunger. Its velvety texture and subtle sweetness are a quiet celebration of simplicity.

Ingredients

• Butternut squash – 1 large
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F. Halve the butternut squash lengthwise and scoop out the seeds. Tip: A sturdy spoon works best for removing the seeds.
2. Place the squash halves cut-side down on a baking sheet. Roast for 45 minutes, or until the flesh is fork-tender. Tip: Roasting deepens the squash’s natural sweetness.
3. Let the squash cool slightly, then scoop the flesh into a blender. Add the vegetable broth, heavy cream, salt, and black pepper. Tip: Blend in batches if necessary to avoid overfilling the blender.
4. Blend on high until the mixture is completely smooth, about 2 minutes. For a silkier texture, strain the soup through a fine-mesh sieve.
5. Transfer the soup to a pot and warm over medium heat for 5 minutes, stirring occasionally. Do not boil.

You’ll find the soup’s texture luxuriously smooth, with a flavor that’s both rich and delicately sweet. Serve it with a drizzle of cream and a sprinkle of toasted pumpkin seeds for contrast.

Whole Wheat Pasta with Olive Oil and Garlic

Moments like these call for simplicity in the kitchen, a return to the basics that comfort and satisfy without fuss. Whole wheat pasta with olive oil and garlic is one such dish, humble yet deeply flavorful, perfect for a quiet evening.

Ingredients

• Whole wheat pasta – 8 oz
• Extra virgin olive oil – ¼ cup
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned, to avoid bitterness.
5. Drain the pasta, reserving ½ cup of the cooking water.
6. Add the drained pasta to the skillet with the garlic oil, tossing to coat evenly.
7. If the pasta seems dry, gradually add the reserved cooking water, 1 tablespoon at a time, until the desired consistency is achieved.
8. Season with salt and red pepper flakes, tossing again to combine.

Gently twirl the pasta onto a plate, where the olive oil glistens and the garlic whispers of warmth. The whole wheat brings a nutty depth, making this dish a canvas for creativity—perhaps a sprinkle of Parmesan or a handful of fresh herbs to brighten the plate.

Low-Fat Yogurt with Blueberries

Beneath the quiet hum of the morning, there’s a simplicity in combining just a few ingredients to create something both nourishing and delightful. This low-fat yogurt with blueberries is a testament to the beauty of minimalism in the kitchen.

Ingredients

• Low-fat yogurt – 1 cup
• Fresh blueberries – ½ cup
• Honey – 1 tbsp

Instructions

1. Measure 1 cup of low-fat yogurt into a serving bowl.
2. Gently rinse ½ cup of fresh blueberries under cold water and pat them dry with a paper towel to remove excess moisture.
3. Scatter the blueberries evenly over the yogurt in the bowl.
4. Drizzle 1 tbsp of honey over the yogurt and blueberries for a touch of sweetness.
5. Using a spoon, lightly fold the blueberries and honey into the yogurt to create a marbled effect, being careful not to crush the berries.

Kindly savor the contrast between the creamy yogurt and the burst of freshness from the blueberries. The honey adds a subtle warmth that ties the dish together beautifully. For an extra crunch, consider sprinkling a handful of granola on top before serving.

Conclusion

Gastritis-friendly meals can truly transform your dining experience, offering both comfort and healing. Our roundup of 23 Soothing Gastritis Recipes is your go-to guide for delicious, stomach-friendly dishes. We invite you to explore these recipes, find your favorites, and share your thoughts in the comments below. Don’t forget to pin this article on Pinterest to help others discover the joy of eating well, even with gastritis. Happy cooking!