Gout Recipes

Here are some healthy gout recipes, or rather, daily menus that go to make up a weekly menu plan that you can use to help lower and control your uric acid levels. A healthy gout diet is a key element in treating gout naturally.

But, there is a misconception that, as a gout sufferer, about all you can eat is cardboard! Well, as you can see, this isn’t the case. You can eat very well on a healthy gout diet.

So please try these gout menus and see how you get on…

Gout Recipes: Mixed Salad

Notes:

All meat, poultry and fish used in a dish must be no more than 4 ounces per serving in order to get the right balance between their nutritional value and purine content.

Cherries should be eaten everyday, as one of your allotted snacks, so you won’t forget to take them; studies have shown they are able to reduce uric acid. You can eat other fruits (e.g. orange, apple, pear, banana, kiwi fruit) outside of your designated snack times.

In some countries the main (biggest) meal of the day is lunch, whilst in others it’s dinner. Swap lunches and dinners to suit your culture.

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Breakfast:  Fresh grapefruit then toast (2 slices max.)

Morning snack:  1/3 cup of mixed almonds & sunflower seeds.

Lunch:  Mixed salad with cottage cheese and chives.

Afternoon snack:  1 cup of fresh cherries.

Dinner:  Lean beef Irish stew.

Late snack:  2 oatcakes.

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Breakfast:  Porridge with low-fat milk, blackberries, chopped apples and cracked linseed, 1 tofu yoghurt.

Morning snack:  1/3 cup of dried apricots.

Lunch:  2 poached eggs on wholemeal toast, 1 potato scone.

Afternoon snack:  1/3 cup of pecan nuts.

Dinner:  Grilled chicken breast with potatoes, carrots and parsnips.

Late snack:  1 cup of fresh cherries.

Wednesday

Breakfast:  1 large wedge of cantaloupe melon, 2 Ryvita wafers.

Morning snack:  2 slices of wholemeal toast with jam.

Lunch:  1 large baked potato with tuna, 2 oatcakes.

Aternoon snack:  1 cup of fresh cherries.

Dinner:  Home made chicken curry with brown rice, pear.

Late snack:  1/3 cup of mixed dried fruit and nuts.

Thursday

Breakfast:  Muesli with low-fat milk and a chopped banana.

Morning snack:  1 cup of fresh cherries.

Lunch:  Tomato soup with a roll, 1 yoghurt.

Afternoon snack:  1/3 cup of dried apricots.

Dinner:  Grilled wild salmon with potatoes, broccoli and carrots.

Late snack:  2 oatcakes.

Friday

Breakfast:  Porridge with low-fat milk, ground cinnamon, and chopped banana, 1 natural Greek yogurt.

Morning snack:  1/3 cup of pecan nuts.

Lunch:  2 grilled kippers with grilled tomatoes and scrambled egg.

Afternoon snack:  1 cup of fresh cherries.

Dinner:  Mixed vegetable casserole, rice pudding made with rice milk.

Late snack:  2 slices of wholemeal toast.

Saturday

Breakfast:  Fresh fruit salad, soft-boiled egg with toast fingers to dip.

Morning snack:  2 oatcakes.

Lunch:  Baked potato with cottage cheese and pineapple, slice of carob cake.

Afternoon snack:  1/3 cup of mixed nuts.

Dinner:  Falafel with oven chips.

Late snack:  1 cup of fresh cherries.

Sunday

Breakfast:  2 slices of wholemeal toast with raw honey, a banana.

Morning snack:  2 rice cakes.

Lunch:  Mixed salad, baked apple.

Afternoon snack:  1 cup of fresh cherries.

Dinner:  Baked wild salmon with potatoes, broccoli and carrots.

Late snack:  1 slice of carrot cake.

*Based on suggested menus in Christine Craggs-Hinton’s excellent book Coping with Gout published by Sheldon Press, London SW1P 4ST.

So there you have it; healthy gout recipes for breakfast, lunch, dinner and snacks for a whole week.

Did you know gout sufferers are at a higher risk of kidney disease, heart disease, heart attack, and stroke, even premature death? My brand new guide “Gout Rescue” not only shows you how to get relief from gout in as little as 24 hours, it also shows you how to prevent it destroying your life. Click here for more info.

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