Origin Take 2: What Foods These Morsels Be

Part VI: What Foods These Morsels Be

White bowl with roasted zucchini and spoon

Read Part I, Part II, Part III, Part IV and Part V of this series

Right now I’m starting to eat solid food again after just the Absorb Plus liquid shakes for 6 weeks. (Yes, that’s an affiliate link, but I only signed up for the affiliate program because the shakes taste really good and I have seen an improvement in my symptoms – No blood in my stool and the abscess pain went away from not having to pass solids.) I started on a Monday reintroducing solids with roasted zucchini cubes in a bit of coconut oil for dinner. (Recipe below!)

On Wednesday I made mushroom broth for dinner with shiitake and oyster mushrooms in homemade chicken stock. On Friday, I ate leftover mushroom broth and zucchini, all without any adverse digestive effects. (For those of you questioning, zucchini is actually a low-fiber vegetable. I didn’t think so, either! 🙂 )

The next week I made congee with the chicken stock and that seemed to do okay. What didn’t seem to sit well was the rice ramen and zucchini.

The week after that, I had salmon on Monday which sat perfectly well. Wednesday I got a plain rotisserie chicken from Whole Foods, again, with good results. I haven’t passed a lot of solid stools, but the Listen To Your Gut book said that was a probability because I’m still mostly drinking my meals. However, in the past week, I’ve been feeling hungry again, which I’m taking as a good sign. And since I feel like eating , I’ve been trying more foods – sautéeing zucchini & squash down to a kind of veggie mush, ground turkey, eating rice cereal with Rice Dream, carrot “fries,” seared tuna steak, and the other night I even had salmon & tuna nigiri, special ordered with just fish and rice. (It was really weird eating sushi without tamari or wasabi!) I haven’t had many adverse affects besides some gas, which I fully expected. I did see some blood for a day, but it was light pink and didn’t last, so I’m not sure what that was from. I’ve been keeping a food diary as well, marking down what I’m eating every day.

So that’s it up to now. Feeling better, gaining weight (up to the mid-160s now!), and while I feel some of the abscess-area pressure, it’s nothing like the pain I was having before. I’m taking it slow with the food reintroduction because I don’t want the pain to return, but I seem to be doing well and looking forward to some of my food staples. (Bananas! Banana chips! Hopefully peanut butter! Eggs! Honey! Larabars! 🙂 )

Thanks for reading along, and thanks also for the support. It means a lot to me.

I’m hoping to get back to posting full recipes soon, I do have a backlog of photos of meals from the past couple of years that I haven’t posted. I’ll start with my “Reintroduction Roasted Zucchini” recipe to help anyone that might be taking these steps, now or in the future.

Glass baking pan with roasted zucchini


Reintroduction Roasted Zucchini

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: dinner


  • 3 small zucchini (courgette)
  • 1 Tbsp coconut oil


  1. Heat oven to 400 degrees.
  2. Peel the zucchini and cut off the ends
  3. Slice into rounds/wheels, then cut into cubes or triangles.
  4. Melt 1 tablespoon of coconut oil in a baking dish.
  5. Add the zucchini and toss to coat with oil. (salt if desired)
  6. Roast at 400 degrees, tossing every 10-15 minutes for even roasting. (I like the nutty flavor of the brown roasted parts!)
  7. It’s done when the zucchini pieces very tender and starts getting brown roasting marks – I think it took about 50-60 minutes. I took pictures but forgot to write down the time!
  8. Enjoy!

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