Gastroesophageal reflux disease or GERD is a digestive disorder that affects the lower esophageal sphincter (LES), the ring of muscle between the esophagus and stomach. The esophagus is the tube that carries food from your mouth to your stomach. Gastroesophageal reflux disease (GERD) happens when a muscle at the end of your esophagus does not close properly. This allows the contents of your stomach to leak back, or reflux, into the esophagus and irritate it.
GERD can be easily detected, primarily with a burning sensation in your chest, sometimes spreading to your throat along with a sour taste. Difficulty in swallowing, a sensation of a lump in your throat, regurgitation of food or sour liquid sore throat, chest pain, and dry cough are some other symptoms that warn you about GERD.
Eating the right kinds of food is the key to control acid reflux or gastroesophageal reflux disease (GERD), a severe, chronic form of acid reflux. Although it has always been a topic of debate that which foods actually cause reflux symptoms, certain foods have been shown to cause problems for many people. To control your symptoms, you could start by eliminating high-fat foods, tomatoes and citrus fruits, chocolates, mint, and spicy foods.
Starting the day off right, with a well-balanced meal, is a great way to control acid reflux. This is why we bring 5 easy-to-make breakfast recipes for people who suffer from GERD.
1. Spinach and Cheese Omelet
4 cups baby spinach
4 large eggs
2 teaspoon olive oil/grape oil
2 ounces cheese
Salt and pepper to taste
Boil Spinach in a pan with a pinch of salt, rinse and keep aside.
Whisk the eggs in a bowl with 1 tablespoon of water, salt, and pepper.
Heat the oil in a pan and add half of the eggs to it and cook without stirring.
Spread the cheese and spinach on half of the omelet.
Fold the untopped side over the topped side and cook until the filling is set. Serve with a piece of toast.
2. Yogurt and Berry waffles
1 cup Gold Medal all-purpose flour
3/4 cup Gold Medal whole wheat flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/3 cup granulated sugar
1 cup plain Greek yogurt 1 cup milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1 cup blueberries (if using frozen, do not thaw)
Preheat waffle iron.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and sugar.
In another bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract.
Slowly pour the liquid ingredients over the dry ingredients.
Whisk until just combined. Gently fold in the melted butter and blueberries.
Grease the waffle iron with butter or cooking spray.
Scoop out 1/2 cup of waffle batter, or the amount recommended by your waffle iron’s manufacturer.
Pour batter onto the hot iron. Smooth the batter to the edge of the grids with a spatula.
Close the lid and bake until browned and crisp. Serve warm with strawberries, blueberries, and whipped cream.
3. Butterfinger Shake
1 cup unsweetened almond milk
2 tablespoons Peanut Butter (or regular peanut butter or other nut butter)
2 tablespoons SF Butterscotch pudding mix
2 scoops of protein powder
Blend the mentioned ingredients with 6-8 ice cubes for a yummy shake that tastes like a Butterfinger candy bar!
4. English Muffins
1 cup milk
1 tablespoon white sugar
1 packet dry yeast
1 cup warm water
6 cups all-purpose flour
1 teaspoon salt
1/4 cup melted shortening
Warm the milk in a small saucepan until it bubbles, then removes from heat.
Mix in the sugar, stirring until dissolved.
Let it cool until it’s lukewarm.
In a small bowl, dissolve yeast in warm water.
Let this stand until creamy (which should take about 10 minutes)
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour.
Beat until smooth.
Add salt and rest of flour, or enough to make a soft dough.
Knead this well and then place it in a greased bowl.
Cover it and let it rise. Then punch it down.
Roll it out till it’s about 1/2 inch thick.
Cut rounds of it with a biscuit cutter, drinking glass, or empty tuna can.
Sprinkle waxed paper with cornmeal and set the rounds on this to rise.
Dust tops of muffins with cornmeal also.
Cover and let it rise 1/2 hour.
Heat a greased griddle.
Cook muffins on this griddle for about 10 minutes on each side on medium heat.
Now keep the baked muffins in a warm oven until they have been cooked.
Then allow them to cool and place them in plastic bags for storage.
That’s it – your muffins are ready – they go great with orange butter, cream cheese, and jam.
1 cup rolled oats (old-fashioned)
2 cups water, milk, or a combination of both
In a medium saucepan, combine 1 cup rolled oats and 2 cups water, and bring this to a boil.
Reduce the heat and cover the saucepan. Let it simmer for 5 minutes.
Remove the saucepan from the burner and let it stand covered for 2 minutes.
And that’s it – your healthy oatmeals are ready to be served.