Mornings can be rough for people with IBD, especially those with ulcerative colitis. Multiple trips to the bathroom can leave them drained before the day begins.
One strategy that can ease morning symptoms (and improve sleep): eating an earlier, home-cooked dinner.
I work with patients who regularly eat dinner at 9 p.m. by the time they wrap up work, get through their kids’ activities, and finally start cooking (or wait for takeout).
Unsurprisingly, they feel awful afterward and into the next morning.
But getting a freshly cooked meal on the table at a reasonable hour isn’t always realistic.
That’s why I often recommend prepping a few nutritious meals ahead of time and freezing them. 👈
It sounds easy in theory, but in reality, many people feel overwhelmed and aren’t sure where to start.
I get it. I didn’t grow up with a freezer full of homemade meals.
Then one evening I came home after an exhausting day to find frozen chicken and vegetable soup my mother-in-law had made. Dinner was ready in 10 minutes and clean-up was a breeze.
Now when I recommend batch cooking, I don’t stop there. I challenge patients to pick two or three ‘starter’ meals to cook and freeze, then report back. 💪
Some favorites:
Once they’re comfortable, they can branch out, and here are some tips to help them:
✅ Choose one recipe each week to double and freeze (soups, casseroles, and rice dishes work well)
✅ Portion before freezing to make reheating easier and reduce waste
✅ Label everything with its name and date
✅ Stick to ingredients they know they tolerate
✅ Check out helpful resources for more tips and recipes, such as Freezer Meals 101, The Batch Lady and Once a Month Meals
