Acid Reflux Recipes

Asparagus with Sautéed Vegetables topped with a Balsamic Vinegar and Olive Oil Sauce

This meal is genuinely good and not difficult to make. It takes a little time to cut up the vegetables, but it is worth it. Ginger has been shown to enhance normal, spontaneous movements of the intestines that aid digestion and as a treatment for a variety of gastrointestinal complaints, ranging from flatulence to ulcers.

Ingredients:

1 Zucchini sliced into 1/2" pieces

1/2 Red Bell Pepper cut into chunks

1/2 Yellow Bell Pepper cut into chunks

Bunch of Green Onions diced

1 Carrot sliced into 1/2" pieces

1 pound Asparagus cooked al dente

1 Onion cut up

2 tablespoons Ginger minced

2 tablespoons Garlic minced

4 tablespoons Balsamic Vinegar

3 tablespoons Olive Oil

Preparation: Boil asparagus in water until cooked al dente. Heat a skillet that you have coated with olive oil and add the garlic and ginger and cook until fragrant then add vegetables. Stir continually until they are cooked al dente and add balsamic vinegar and remaining olive oil for 1 minute and serve.

Grilled Swordfish and Mango Salsa

It should not take longer than a half hour to prepare everything and have it ready for dinner. You can even save a few of the steaks and make a swordfish and mango sandwich on French bread the next day. The Dill helps with flatulence, digestive disorders, and indigestion and stomach pain. Fennel is a sweet, aromatic, diuretic herb that relieves digestive problems; reduce gas and cramping in people with indigestion. Sage has a long history of use as a treatment for gastrointestinal disorders. In Germany, sage herb is commonly used for upset stomach and has been approved by the Commission E for treatment of indigestion.

Ingredients:

6 Swordfish steaks about 1 inch thick

1/2 cup Olive Oil

1/4 cup Lemon Juice

Salt and Pepper to taste

1/2 teaspoon Worcestershire sauce

Dash of Tabasco sauce

1/4 teaspoon Paprika

1 teaspoon Dill

1 teaspoon Fennel

Mango Salsa:

1 Mango, peeled and diced

1/4 cup green Onions, chopped

1/4 cup fresh Sage, chopped

1 tablespoon Jalapeno Pepper, chopped

1 tablespoon Olive Oil

1 Lime, juiced

Salt and Pepper to taste

Preparation: Combine olive oil, lemon juice, salt, pepper, dill, fennel, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside. Place fish in a on well greased grill over medium coals. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika. To make the mango salsa in a small bowl, add the mango, red pepper, oranges, onions, cilantro, jalapeno peppers, olive oil, lime juice, salt and pepper. Mix and serve over the top of the swordfish.

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