Rheumatoid Arthritis and the Kitchen: Hey, We All Eat! | Rheumatoid Arthritis Warrior

Rheumatoid Arthritis and the Kitchen: Hey, We All Eat!

Toy kitchen

RA Kitchen: Rheumatoid arthritis diet, and a lot more

The new season of Hell’s Kitchen had a lot of people excited. I thought about how that name could apply to cooking with Rheumatoid Arthritis. Now wouldn’t that be a different show…

If you are like me, working in the kitchen is very different than it used to be. But we all still eat. And most of us still cook – at least some.

However, we need easier –FASTER – recipes. We often need different tools. We need ideas for getting more of those certain ingredients into our food: Omega 3’s, anti-oxidants, and vitamins to fight infection… And, by the way, we need patience from the peanut gallery. Hard to do when you’re hungry, I know. Actually, in my house, all the kids help. The more they help, the sooner they eat!

I am putting together a new section of the Warrior website called RA Kitchen. We are looking for all of your favorite kitchen and eating ideas for RA. I hope we can help each other by sharing recipes that are either RA-easy or RA-diet healthy. What are your top tips, tools, and ways to cope in the kitchen?

Send them to me! You can see lots of them already on the site in the growing RA Kitchen pages found on the top menu!  You can send pictures too. Let me know whether or not you want your name or a link to your blog to appear. RA Kitchen will also include cookbook reviews, contests, and – of course – funnies.

Related posts:

Kelly O'Neill Young

Kelly O'Neill (formerly Kelly Young) has worked over 10 years as an advocate helping patients to be better informed and have a greater voice in their healthcare. She is the author of the best-selling book Rheumatoid Arthritis Unmasked: 10 Dangers of Rheumatoid Disease. Kelly received national acknowledgement with the 2011 WebMD Health Hero award. She is the president of the Rheumatoid Patient Foundation. Through her writing and speaking, she builds a more accurate awareness of rheumatoid disease (RD) aka rheumatoid arthritis (RA) geared toward the public and medical community; creates ways to empower patients to advocate for improved diagnosis and treatment; and brings recognition and visibility to the RA patient journey. In addition to RA Warrior, she writes periodically for newsletters, magazines, and websites. There are over 60,000 connections of her highly interactive Facebook page. You can also connect with Kelly by on Twitter or YouTube, or LinkedIn. She created the hashtag: #rheum. Kelly is a mother of five, longtime home-schooler, NASA enthusiast, and NFL fan. She has lived over thirteen years with unrelenting RD. See also https:/rawarrior.com/kelly-young-press/

17 thoughts on “Rheumatoid Arthritis and the Kitchen: Hey, We All Eat!

  • Pingback: Taking my life back « RheumaBlog

  • October 1, 2009 at 1:56 am
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    I was concerned that I wasn’t getting everything I need so I now drink a can of V8 everyday after eating food of course so my tummy doesn’t burn and I started taking prenatal vitamins with DHA and the omega 3s we need. It isn about ttc but about getting what my body needs to keep my joints moving. Also take the viactiv calcium and vit D suppliment chews that are chocolate. My food intake isn’t always very healthy because it’s hard but I do what I can. I also found that Amy’s brand frozen meals which are natural organic vegetarian and yummy! I also do high protein high fiber cereal and when I can’t move well cereal for dinner doesn’t make me guilty because it’s full of good stuff :).

    Reply
  • October 1, 2009 at 10:53 am
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    Thanks for the emails / messages. Don’t forget to send in your recipes / tips / photos! This is going to be fun! :-))

    Reply
  • October 1, 2009 at 1:12 pm
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    When I feel good enough to cook, I usually double the recipe and freeze the rest for when I don’t. I also used to suffer from the guilt of feeling like I always had to bring something made from scatch when invited to a potluck or gathering, and now if I am not feeling up to it, I volunteer to bring something necessary and storebought like drinks, paper plates and plastic cutlery, etc. I have never had anyone complain when I brought storebought stuff, especially if it is chocolate.

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  • October 2, 2009 at 9:50 pm
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    The biggest help for me would be getting my husband not to tighten jar and bottle lids so tightly! I don’t know how many times I’ve told him this but he still doesn’t get it. Also, I use the food processor if I have a lot of chopping or shredding to do.

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  • October 25, 2009 at 10:26 am
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    Hi Kelly,

    The comment by Aimee above inspired me to post this little trick I’ve used for years to open jars. This really applies to new ones, though, not reclosed ones that her husband tightens.

    Using a standard church key can opener (you know the kind: pointed end on one side, bottle opener on the other), slip the pointed end underneath the lid of the new jar, and lift it enough to hear the “pop” of the air being released. You can now open the jar without banging, beating, swearing, etc.

    Please note this only works with glass jars with metal tops (pickles, spaghetti sauce, etc.), but anything that makes life easier is good. 🙂

    Reply
  • June 17, 2010 at 9:16 am
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    Kelly I really like your list of foods. It shows a lot of research – which is standard for this website! There is one item – or line – that I would take issue with. You list “hard salami, bologna, or sausage” and I feel strongly that we should keep these out of our diets. Because we have a significantly increased risk of heart disease, these types of foods with their high cholesteral should not be part of our healthy diet. Some books have also claimed that they play a part in inflammation in the body. I hope you will consider eliminating this from the good foods list.
    Thank you,
    Natalie

    Reply
    • June 17, 2010 at 9:35 am
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      Thanks, Natalie. I just peeked and that was on the list of more ways to get vitamin d. I tried not to list anything that I didn’t confirm w/ more than 2 sources. I’ll look into it. I do think there’s not a one-size-fits-all w/ diet and that’s why I haven’t ever recommended any specific diet, but putting together a healthy balance from lists of lots of different healthy foods. Using myself as an example, my cholestoral is very low so I do eat some salami, but only occasionally since I think variety is so important.

      Reply
  • January 23, 2011 at 2:27 pm
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    I buy frozen, chopped veggies, much easier on my hands! And I try to add more veggies to everything. One mix has onions, bell peppers & celery. This morning I sauted about a cup full in olive oil, then added beaten eggs. My husband loved it!

    Reply
  • March 12, 2011 at 12:24 pm
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    Hi,

    I found your website from hits to a Google search about Methotrexate, and you will never know how happy it has made me feel.

    I have recenly been diagnosed with Palindromic Rheumatoid Arthritis, although i have had some minor signs all my life. I also recently had a Partial Thyroidectomy.

    I was feeling particularly low, and reading your story has improved my outlook immediately, as I have been confused and down about all the symptoms. I will be back here for updates for the rest of my life.

    Thank you and the kindest of regards.

    Jason.

    Reply
  • September 27, 2011 at 11:11 pm
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    I freeze a handful of blueberries in snack bags to grab as a quick snack. They keep even when out of season.

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  • January 25, 2012 at 6:04 pm
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    Something I’ve found that helps with jar lids is one of those rubber rounds, sometimes call a ‘Round to it’. Makes opening jars less painful on the wrist.

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  • August 28, 2012 at 9:27 am
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    I use a large nutcracker to open bottles, even if somebody just closed them too tight. If you hold it backwards it still works fine and fits the hand better

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  • November 24, 2014 at 11:10 am
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    This is a great idea Kelly. Maybe add golden milk to the book?

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  • November 25, 2014 at 2:10 am
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    My easy go-to is couscous as a replacement for pasta or rice.
    Just add boiling water, salt, olive oil, cover and leave for three minutes, fork through and it’s ready. Much easier than lugging a pan of boiling water to the sink, add canned fish and any vegetables or tasty leftovers you have handy.

    Reply

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