If you suffer from hemorrhoid flare-ups, you’ve probably experienced some uncomfortable barbecue seasons. While a delightful time of year, the usual suspects of a backyard barbecue don’t always fit in with an ideal diet for hemorrhoid flare-up management.
It’s important for those of us who frequently suffer from hemorrhoid flare-ups to maintain a diet that’s high in fibre. Regular and healthy bowel movements help avoid straining that can bring forth or worsen flare-up symptoms. This means the steaks, hamburgers, hotdogs and carbs posing as salad (pasta salad and potato salad, we’re looking at you) aren’t so great for your gut weekend after weekend.
If there’s an upside to the pandemic, it is that any backyard barbecues we attend this year will probably be BYOB (bring your own burger). Now’s your chance to invent your own high-fibre takes on your summer favourites that will keep your bowels happy, and enjoy them at your socially distant summer events without any questions asked.
But if you still suffer from flare-ups even though you adopted a high-fiber diet, ask your doctor or local healthcare professional about Venixxa. Venixxa is an oral, over-the-counter natural health product that relieves symptoms of hemorrhoid flare-ups like pain and bleeding in as little as two days and helps to prevent further hemorrhoid flare-ups.
Below are some easy and delicious high-fibre takes on iconic barbeque favorites. Give them a try and let them inspire your menu this season.
Starter – Southwest Summer Bean Salad
This southwest summer bean salad is a simple starter option that transports well and has a great flavour payoff. With a Tex-Mex inspired mix of ingredients, smoky taste of chipotle and barbecued corn, topped with zesty lime, it will give you that summer feeling with 10 grams of fibre per serving.
- 2 ears of corn, barbecued
- 3 Roma tomatoes (or substitute for your preferred type of tomato)
- 1 avocado
- ½ medium red pepper, diced
- 1 cup (150 g) black beans (substitute with kidney or pinto beans per preference)
- 1 lime
- 4 stalks green onion, chopped (white and light green parts of stem only)
- 1 small handful of cilantro (coriander)
- 1 tsp cumin
- 1 tsp chipotle powder
- 1 tsp chili powder
- ½ tsp garlic powder
- Sea or Himalayan salt, to taste
- Fresh ground black pepper, to taste
- ¼ cup quinoa or brown rice
- Set grill to high and heat for 10 minutes.
- Wash all produce well and shuck corn. Wash and chop fresh cilantro, set aside.
- Barbecue the corn: Add corn to pre-heated (cleaned) grill and cook, turning often, until charred all over, about 10 minutes.
- Allow the corn to cool enough to handle. Cut the kernels off the corn by holding the corn vertically and slowly, carefully slicing downward along the cob. Ensure you are doing this on a large plate or pan to catch the kernels.
- Dice the tomatoes, halve and dice the red pepper, then add to a large bowl with the corn kernels.
- Slice the avocado in half. Discard the pit. Carefully with a paring knife, cut a checkerboard into each half of the avocado and, using a spoon, scoop the diced flesh out of the skin. Set aside.
- Measure 1 cup of black beans (either rinsed and drained from a low-sodium can, or pre-soaked and cooked dried beans) and add to bowl.
- Slice lime in half and squeeze juice into bowl.
- Add cumin, chipotle powder, chili powder and salt and pepper to bowl.
- Mix corn, tomato, black beans and spices.
- Scoop into serving dish (or your to-go Tupperware)
- Top with avocado, green onions and an additional squeeze of lime juice.
Main – Black Bean Burgers
I can’t believe it’s not a hamburger! Well, while that may not be true, black bean burgers are a long favourite of vegans, vegetarians and flexetarians everywhere. You can get a proper burger experience with these delicious and versatile black bean burger patties, and also know they pack a punch of 10 g of fibre per serving.
- 1 (573 ML) can unsalted black beans, drained
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tsp Worcestershire sauce
- ¼ tsp black pepper
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 2 tsp canola oil
- 5 whole wheat hamburger buns (4 for serving and 1 for cooking)
- Toast one whole wheat hamburger bun. In a food processor, pulse the bun until finely ground.
- In a large bowl, mash drained and rinsed black beans with a fork.
- Stir breadcrumbs, spices, Worcestershire sauce, salt and pepper, egg and egg white into mixture until completely combined.
- Divide and shape black bean mixture into four patties, one inch thick. Heat oil in large skillet over medium-high heat. Add patties to the pan and cook four minutes on each side or until browned. Alternatively, heat grill on high and grill three minutes on both sides, or until patties reach the desired level of heat and char.
- Dress to your preference (if adding cheese, add to patties during second half of cooking process) and serve on whole wheat buns.
Dessert – Fruit Smoothie Popsicles
It’s not hard to get your fibre while still eating deliciously this summer! These sweet and creamy homemade fruit smoothie popsicles can be made out of whatever fruit you have on hand. They’re a great way to stay cool and you know exactly what’s going into them.
1 ½ cup Orange juice
¾ cup Vanilla Greek Yogurt (or your favourite high fibre yogurt)
2 ½ cup Fruit—fresh or frozen. Get creative and find your favourite combination!
- In a blender, blend together all ingredients until completely smooth.
- Pour into popsicle molds.
- Allow popsicles to freeze completely through.