Low Residue Diet

Why am I posting about this kind of diet?  Well it was pretty much the only way I could eat for a long time and I’ve been getting lots of questions from people who are needing to follow a similar meal plan so I thought I would make a post about it.  Long overdue that’s for sure.

People who have Crohn’s disease, ulcerative colitis, diverticulitis or inflammation in the bowel are usually instructed by their doctor to follow a low residue diet.  Low fiber diets are also recommended when you’re in a flare as well.  These diets aren’t the same because some foods that are low in fiber can increase residue (e.g., dairy and coffee), and some foods are low in residue, but high in fiber.

Low-Fiber and Low-Residue Diet both limit the amount of dietary fiber and residue-producing food in the diet.  “Residue” is the undigested part of plants that contribute to stool.  When you limit the amount of fiber and residue in your diet, you decrease the amount of food that passes through the large intestine and thus, you ease the issues many face like diarrhea, stomach pain, and help to reduce the flare.

Have you ever looked up this kind of diet?  It’s not very healthy at all.  When I was sick, I had no time to do my research and ended up eating the foods that were on the list BUT eventually I started trying to find foods that were healthy and didn’t upset my colon.

Pretty much every raw vegetable is out of the question.  Lettuce is one that some people can eat, but wasn’t colon friendly for me.  If you do eat vegetables (which you should) the skin and seeds should be removed.

The following vegetables should be AVOIDED when following a low-residue diet

  • Cabbage
  • Cauliflower
  • Corn
  • Peas
  • Winter Squash
  • Beans
  • Broccoli
  • Brussels Sprouts

The following COOKED vegetables can be consumed (without the skin and seeds)

  • Pureed spinach
  • Carrots
  • Asparagus (tips only)
  • Tomatoes 
  • Potatoes
  • Beets
  • Yellow squash (no seeds)
  • Pumpkin
  • Eggplant
  • Green beans
  • Wax beans
  • Mushrooms

The following fruits should be AVOIDED when following a low-residue diet 

  • Prune juice
  • Raw pineapple
  • Canned pineapple
  • Prunes
  • Fresh figs
  • All berries
  • All dried fruits

The following fruits can be consumed without the skin

  • Watermelon
  • Applesauce
  • Plums
  • Ripe apricots 
  • Soft cantaloupe or honeydew melon
  • Papayas
  • Nectarines
  • Peaches
  • Ripe Bananas
  • Avocado
  • Canned pears (avoid syrups!)

Other foods to AVOID

  • Fatty foods because these can increase residue (they’re not good for you anyway 🙂 ) 
  • Seeds 
  • Popcorn
  • Chocolate that contains cocoa powder
  • Whole grains and whole grain products
  • Milk should be LIMITED – 2 cups per day MAX 
  • Spicy foods
  • Nuts
  • Caffeine

Foods to consume 

  • Non-fat or Low-fat yogurt
  • Chicken soup with small pasta or white rice, low-fiber vegetables
  • Cream of Wheat and Cream of Rice
  • Ripe or cooked/canned low-fiber fruits
  • Ground, well-cooked tender lean meats
  • Poached eggs
  •  low-fiber vegetables pureed or well cooked 
  • Pureed soups using low-fiber vegetables (e.g., carrot, beet, potato)

If you have been looking up foods to eat while following this type of diet you probably noticed that white rice and white pasta show up a lot.  These are not healthy foods and if you are trying to follow this plan while eating as healthy as possible, I would avoid those white foods.

Here’s a yummy recipe for you 🙂 Miso can help reduce inflammation as well!

Sweet Potato & Roasted Red Pepper Bisque


This recipe came from the Beachbody Ultimate Reset (want to know more about this?  Email me @tarnyacarrierfitness@gmail.com )  I did this twice and it helped me with my colitis!  


  • 1 sweet potato
  • 1/4 red pepper
  • 1 cup vegetable broth (I ended up using more to make it more “soupy”)
  • 1 tsp finely grated peeled ginger root (this had a stronger taste than I expected, so next time I’m using less or none at all!)
  • 1 1/2 tsp olive oil
  • 2 tsp miso paste, diluted in 1 tsp hot water (miso paste is hard to find, I recommend just using your own herbal seasoning)
  • Himalayan salt and herbal seasoning to taste

Cook sweet potato.
Now you can either peel, cube and cook in boiling water, drain and set aside.


I bake mine in the oven. Wash, poke holes in potato, wrap in aluminum foil, place on cookie sheet covered with aluminum foil as well and bake for about an hour at 400 degrees. When you take it out, the skin will peel right off!

Roast a red pepper. You can either do this on a gas stovetop or a grill. Turning frequently until evenly charred. OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes until skin is charred.

Put pepper in a bowl and cover with a towel for 10 minutes to steam. Clean off skin, and seeds and cut into 1/2 in cubes. You only need 1/4 of the pepper.

Place sweet potato, pepper, broth, ginger, oil and miso in blender. Blend thoroughly adding more liquid to achieve a desired soup consistency. Transfer to a pot and gently heat on low until hot. Add seasonings as desired.

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