Tuesday Recipes to Get Rid of Anal Fissures

By | October 5, 2015
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Tuesdays will not be the same without a power breakfast, heavy lunch and light dinner. Enjoy Tuesday recipes to get rid of anal fissures and help lessen the discomfort during bowel movements that may further complicate the condition you are currently experiencing.

Here are Tuesday recipes to get rid of anal fissures that are easy to prepare.
Breakfast
Mushroom and Spinach Tofu Omelet

Lunch
Vegetarian Burger with Chickpeas

Dinner
Spinach, Walnuts and Cranberries Salad

Recipes

Breakfast
Mushroom and Spinach Tofu Omelet

Ingredients for the Tofu Omelet
2 chopped cloves garlic
2 tablespoons nutritional yeast
1 package soft tofu
1/2 teaspoon turmeric
2 tablespoons olive oil
1 teaspoon fine black salt (to taste)
1 tablespoon arrowroot
1/2 cup chickpea flour

Omelet Directions

•In a food processor, add chopped garlic cloves, nutritional yeast, soft tofu, salt, turmeric and olive oil; puree until it turns smooth.

•Add arrowroot and chickpea flour to the pureed mixture and blend once more.

•Preheat a skillet, grease with little oil and pour the omelet batter; cook for 4 minutes before flipping.

•Once the omelet reaches the 4th minute, flip it over and cook for a minute longer.
Ingredients for the Filling
4 cups sliced white mushrooms
2 cups fresh spinach leaves (chopped)
2 tablespoons of olive oil
2 garlic cloves
3 tablespoons of fresh thyme (chopped)
Salt (to taste)
Black pepper (to taste)

Directions

•In a large pan, sauté the white mushrooms and chopped spinach leaves with olive oil for 5 minutes; add garlic and chopped fresh thyme.

•Sauté the garlic for about 3 minutes more then add salt and black pepper to taste.

•Stuff the spinach and sliced white mushrooms in the tofu omelet and top with vegan cheese.

Lunch
Vegetarian Burger with Chickpeas

Ingredients
2 green onions
1 large carrot (sliced into chunks)
2 cloves fresh garlic
1 cup almond milk
2 cups cooked chickpeas
2 teaspoons ground coriander
3 tablespoons chickpea flour
2 teaspoons ground cumin
½ teaspoon cayenne pepper (to taste)
1 and 1/2 teaspoons seasoning salt
Cooking oil
½ teaspoon fresh ground black pepper (to taste)

Ingredients for the Topping
2 slices Tomatoes
2 slices Vegan cheese
1 tablespoon Pickle relish
4 rings of red onion
A dollop of Mustard
1 leaf of Lettuce
Whole grain burger buns or rolls
2 teaspoons of Vegan mayonnaise

Directions

•In a food processor, add the green onions, carrot chunks and garlic; pulse until chunky.

•Add in the almond milk, chickpeas, ground coriander, chickpea flour and ground cumin; pulse for 12 seconds until paste forms.

•With lightly greased hands, form the chickpea batter into patties.

•In a skillet, pour oil and cook the patties until it turns golden brown.

•Transfer the burgers into buns and top with your choice of vegetables.

•Serve with a plate of vegetables for toppings, season with ground pepper and enjoy.

Dinner
Spinach, Walnuts and Cranberries Salad

Ingredients
3/4 cup chopped celery
4 cups of spinach
1/4 cup toasted walnuts
1/2 cup fat-free mayonnaise
1 and 1/2 cups of soy vanilla yogurt
1/4 cup dried cranberries
2 apples

Directions

•In a medium-sized bowl, add the chopped celery, spinach and toasted walnuts.

•Mix with fat-free mayonnaise and soy vanilla yogurt.

•Add the dried cranberries and serve on a plate.

•Refrigerate for 30 minutes and serve.

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