Brace Yourself

Aaron’s Diet //

What can Aaron eat?

What We’re Up Against

General Principles //

Moist & Soft

Everything Aaron eats has to be moist and soft to aid in easy passage from his esophagus to his stomach.

Types of Foods

Avoid anything that’s acidic (pH below 5-6), spicy (i.e., nothing “hot”), high in glycemic index , fatty, or difficult to chew or swallow.

Avoid Triggers

Avoid alcohol, caffeine, guar gum, anything with apple, garlic, onion, chocolate, minor, peppers, sweeteners (natural and artificial).

OTC Medications on Hand //

Keeping these meds on hand allows me to eat more safely.

The UK/Canadian drug, Gaviscon Advance, is my first line of defense against esophageal pain when eating certain foods or bending/lying down.

I need to take this with dairy, unless it’s lactose free.

I usually carry this on me, but Aleve is my last-resort medication for migraines.

Fruits & Vegetables

SAFE (if prepared properly)
  • Unsweetened coconut (shredded, flour)
  • Very well-cooked zucchini, celery, broccoli
  • Cooked Frozen Peas (no additives, well-cooked; tested up to 1/4 cup safely)
Safe in small amounts
  • Avocado
  • Butternut Squash
  • Other squash, well-cooked cauliflower, spaghetti squash
  • Anything with a pH below 5
  • High-sugar or high glycemic index foods
  • Any raw vegetables
  • Watermelon, lemon, lime, grape, grapefruit, pomegranate, cranberry, apple tomato, pumpkin, olives, cucumbers, pickles, cacao, cocoa, mangoes
  • Corn, potato, asparagus, riced vegetables, sweet potatoes/yams, Brussells sprouts
  • Carrot, parsnips, figs, and dates are unsafe, but might be OK in very small amounts (and, for the carrots and parsnips, very well cooked)
  • Bananas are OK as an ingredient in extreme moderation (no more than about 25 g.)
  • Any fruit/vegetable juices

Grains and Breads

SAFE (if prepared properly)
  • Rolled, old fashioned oats
  • Coyotas cassava tortillas
  • ZenB Pasta: Spaghetti, Rotini, or Elbows
Safe in small amounts
  • Quinoa (must be very moist and soft)
  • Killer Dave’s Rockin’ Grains English Muffins (in moderation, side effects aren’t severe)
  • Steel Cut Oats
  • Quick oats
  • Wheat
  • Corn
  • Millet
  • Rice (all types)
  • Barley

Dairy & Eggs

SAFE (if prepared properly)
  • Skim Ultra-filtered Milk (Mootopia brand preferred; Fairlife brand works too)
Safe in small amounts
  • Most cheese (with Lactaid)
  • Butter (in extreme moderation & with Lactaid)
  • Tillamook Brand Cream Cheese (with Lactaid)
  • Green Valley Creamery Sour Cream
  • Egg whites (as an ingredient only, not on their own)
  • Egg Yolks (as an ingredient only, not on their own)
  • Anything with gums (guar gum is unsafe; others are presumed unsafe)
  • Anything with Guar Gum
  • Cream
  • Almond, soy, rice, or other milk alternatives
  • Cream cheese (outside of Tillamook brand)
  • Eggs, any preparation (likely OK as an ingredient)

Meat & Seafood

SAFE (if prepared properly)
  • None Known
Safe in small amounts
  • Atlantic Salmon
  • Chilean Sea Bass
  • Canned Tuna (pulverized)
  • Pacific Foods Organic Free Range Chicken Broth (cooking in this is fine; consuming it is not)
  • Flaky Fish
  • Sushi/Sashimi
  • Shrimp
  • Chewy or Tough Seafood
  • Calamari
  • Eel

Nuts & Legumes

SAFE (if prepared properly)
  • Defatted peanut powder, unsweetened ( peanut flour or PB&Me Unsweetened Original preferred)
  • Defatted almond powder, unsweetened
  • Red & Green Lentils (well-cooked in water)
  • Unsweetened Natural Way Peanut Butter
  • Almond Flour/Meal
  • Decaf coffee mixed 50/50 with ultra-filtered skim milk
Safe in small amounts
  • None
  • Unsweetened smooth (not crunchy) nut butters
  • All Nuts (whole or in pieces)
  • Crunchy nut butters
  • Seeds (small or ground seeds are likely safe as ingredients)

Sweets, Additives, & Flavorants

SAFE (if prepared properly)
  • Raw Rev Glo Smooth Peanut Butter Bars (not the new non-Glo ones)
Safe in small amounts
  • Hu No Added Sugar Cookies: Peanut Butter or Snickerdoodle (up to 3-4 only produces moderate side effects)
  • Rx Coconut Nut Butter (1 packet produces moderate side effects)
  • Salt
  • Mayonnaise
  • Olive and avocado oil
  • Pacific Foods Organic Free Range Chicken Broth (cooking in this is fine; consuming it is not)
  • Spices as Ingredients: Most Baking Spices, Cumin, Phoenicia’s 7 Spices Blend (allspice, cinnamon, cloves, cumin, coriander, caraway, nutmeg), Oregano
  • Foods in the 5-6 pH range
  • Gums (guar gum is unsafe; others are presumed unsafe)
  • Spices as Ingredients: Basil, Dill, Sage
  • Sugar (any form, even natural or fruit sources)
  • Sweeteners of any kind; artificial sweeteners
  • Guar Gum
  • Pepper and spicy things
  • Soy or Soy Sauce
  • Anything with pH below 5, including all vinegars
  • Anything containing apple
  • Onion, garlic
  • Cocoa, cacao
  • Carbonated beverages

More Coming Soon

Recipes //

Tested, safe recipes for Aaron

Aaron’s “Cereal”

  • 42 grams rolled, old fashioned oats 
  • 12 grams unsweetened peanut powder ( peanut flour or PB&Me)
  • 400 grams ultrafiltered skim milk (Mootopia or Fairlife)
  1. Preheat over to 400°F.
  2. Cook the oats in a pan or baking tray for 7 minutes
  3. Let the oats cool
  4. Combine the oats and peanut powder well. 
  5. Add milk and serve.

Aaron’s Lentils

  • 1/8 Cup Green Lentils
  • 1/4 Cup Red Lentils
  • Phoenecia 7 Spices Blend (allspice, cinnamon, cloves, cumin, coriander, caraway, nutmeg)
  • Salt (to taste)
  • Optional: 1/4 Cup Frozen Peas (no sugar/additives)
  1. Bring a small pot with 4 cups filtered water to a boil.
  2. Rinse the green lentils and add them to the boiling water. 
  3. After 12 minutes, rinse the red lentils and add them to the boiling water. (Optional: add 1/4 cup frozen peas)
  4. Stir in generous amounts of the 7 Spice blend and salt to taste.
  5. Do not drain. Transfer to a bowl with the remaining liquid and serve.

Aaron’s “Cookies”

  • ¾ c. oats

  • ¼ c. shredded coconut, unsweetened

  • ½ c. super fine almond flour

  • ¼ tsp. salt

  • Several generous shakes of ground cinnamon (optionally, add a bit of ground cloves & nutmeg)

  • 2 Tbs. unsweetened powdered peanut butter ( or PB&Me)

  • 1 medium (about 120 g.) banana, ripe

  • ¼ tsp. double-strength vanilla extract

  • 1/3 c. ultrafiltered skim milk (or 50/50 blend of milk and decaf coffee)

  1. Preheat over to 350°F.
  2. Roughly pulse the oats in a food processor for a few seconds.
  3. Add in almond flour, salt, cinnamon, and powdered peanut powder and pulse to combine.
  4. In a medium bowl, mash the banana well and combine with vanilla exttract, milk, and shredded coconut.
  5. Add oats mixture and mix well to combine.
  6. Divide into 12 or more cookies and transfer cookies to a baking tray with parchment paper (unbleached preferred). The cookies will not rise, so the shapes you make will be their final shape.
  7. Bake for 15 minutes.
  8. Remove and cool.

Aaron’s “Burritos”

  • 1/8 c. Green Lentils
  • Shredded Iceberg Lettuce
  • Cumin
  • 2 Four or Six-Inch Coyotas Cassava Tortillas

  • Green Valley Creamery Sour Cream
  • Avocado
  • Sharp Cheddar Cheese (brick form, not shredded)
  • Salt to taste
  1. Boil a pot of water.
  2. Rinse the green lentils and add to the boiling water.
  3. Cook for 29 minutes.
  4. Add about 1/4 cup of iceberg lettuce to the boiling water.
  5. Cook for 2 minutes.
  6. Drain the lentils and lettuce mixture and set aside.

Method 1 (Less Preferred; Lactaid required)

  1. Wet both sides of a six-inch tortillas and warm each on a plate in the microwave for 20-30 seconds.
  2. Spread sour cream on each tortilla.
  3. Divide the lentil and lettuce mixture between the tortillas.
  4. Add in some avocado to each.
  5. Fold the burritos and shred cheddar cheese and salt on top.
  6. Microwave for about 30 seconds, or until the cheese melts.
  7. Serve.

Method 2 (Preferred – no Lactaid necessary)

  1. Wet both sides of the tortillas.
  2. Add the lentils and lettuce mixture on top.
  3. Heat in the microwave for 30 seconds.
  4. Add on sour cream and avocado on top.
  5. Serve.

Aaron’s “Pasta”

  • 56 g. of ZenB Pasta (spaghetti, rotini, or elbow)
  • 1/4 c. Frozen peas (no sugar/additives)
  • 10 g. parmesan cheese (unshredded)
  • Spray olive oil
  • Salt
  1. Boil a pot of water.
  2. Add the frozen peas and cook for 12 minutes. 
  3. Follow directions on the box to cook the pasta (longest times, not al dente), adding it to the pot of peas for the number of minutes required for it to be well cooked.
  4. Drain the pasta and peas (don’t rinse) and spray lightly with olive oil to lessen sticking. 
  5. Shred parmesan cheese over pasta, add salt, and mix.
  6. Top with additional freshly shredded parmesan and serve.