I have an extremely sensitive stomach and can't eat anything with any spices or anything acidic. That includes foods with ingredients like citric acid, sorbic acid, onions, vinegar, fruit juices, dairy, etc. It's a nearly impossible task to find recipes that don't have these things, so I usually wing it and make my own up. I'm not a good cook by any means, but I have stumbled on a few dishes I make well that I enjoy. I'll share them here with my fellow sufferers. Let me know what you think!

Surf-N-Turf Oriental Flavour Stir Fry

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This is one of my favourite meals. It's quick, easy, and can be served on it's own, on top of noodles, rice or in a pita. It's healthy and has a great flavour. You can substitute the veggies for whichever ones you like the best.

Ingredients (rough estimates)

• 1 cup frozen chopped chicken breasts. Boneless, skinless.
• 1/2 cup frozen (pre-cooked) crab or mock crab, or de-tailed shrimp or both.
• 1 cup washed bean sprouts (note you can freeze these and put them from freezer right into your stir fry)
• 1/4 cup washed snow peas in the shell - cut into 1/2 inch pieces. Keep refrigerated.
• 1/4 cup water chestnuts (optional)
• 1/4 cup grated carrots (optional)
• 2 tbsp sesame oil
• 2 tbsp light canola oil or other vegetable oil
• 1/4 tsp salt
• Serve onto cooked rice, past, or in a pita

Directions

1. Add oils to a large frying pan or wok. Coat pan.
2. Add frozen chicken and seafood. Cook on med heat until totally un frozen.
3. Add bean sprouts, water chestnuts, carrots and salt.
4. You can add in the already cooked rice or pasta now if you want.
5. Cook on med-low, stir around and coat everything in the oils and salt. Add a bit of extra oils if it's sticking to the pan.
6. Cook until sprouts are soft and chicken is cooked all the way through.
7. Remove from heat and serve on rice or noodles or in a pita.
8. Sprinkle the cold cut up snow peas onto dish for some sweet crispness and contrasting temperature.
9. Optional: add soya sauce to taste.

Sweet-Beef: Slow-Cooker Pot Roast

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This is a non-spiced recipe for a beef pot roast. Depending on the size of your slow-cooker (crock pot) you can make a large meal in little time, with easy clean up.

Ingredients (rough estimates)

• 1 thawed, unseasoned beef roast (or stewing beef). Should fit in your slow-cooker with room for water all around and the lid should fit on snug.
• Enough water to cover the beef when it's in the slow cooker.
• 1/2 tsp of salt.
• 3 heaping tablespoons of brown sugar.
• 1 tbsp of canola/olive/cooking oil.
• 1/2 cup baby carrots (optional).
• Washed cubed potatoes (optional).
• Corn starch if you want to make gravy (optional).
• Can be served as is, or on egg-noodles.

Directions

1. Fill slow cooker 1/3 full with warm water.
2. Add sugar, salt and oil. Stir well
3. Put in roast and optional carrots and potatoes.
4. Fill with water, but leave at least 2 inches from top of pot. If part of the roast sticks out of the water- that's ok.
5. Pre-heat slow cooker on high for 20-30 minutes. Then switch to low (read your instructions!!).
6. Let it cook for about 8 hours (while you're at work!).
7. Later... check on carrots and potatoes- are they soft? Is meat cooked through? If not- cook on high for as long as needed.
8. Turn cooker off and unplug.
9. Remove meat and veggies. Make a gravy with the juices if you want.
10. Serve hot as is, or on noodles. Add a dinner roll if desired.
Soak the cooker insert/bowl in hot water immediately to make washing easy. Do not submerge the electric base.