RA Kitchen: Recipes | Rheumatoid Arthritis Warrior

RA Kitchen: Recipes

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Stoplight Peppers

Recipes Rated RA-easy / RA-healthy

If you have a recipe that is  either particularly easy to prepare – or –  especially healthy, send it in  and maybe we can use it on this page!



Main Dish Recipescupboard

Instant Homemade Chicken Soup
Quick, Fresh Homemade Spaghetti Sauce
Lazy Enchiladas
Rose Bowl Soup
Jules’ Super Easy Pot Pie
The Easiest Chicken Recipe Ever

Peanut Butter Pasta

Quick & Healthy Snacks & Sides

Frozen Blueberry Smoothie
Kale Chips
RA Easy Hummus
Veggie Berry Salad

Sweets and Treats

Pumpkin Milkshake
Dark Chocolate Cherry Oatmeal Cookies

Pumpkin Shortcut Coffee Cake

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9 thoughts on “RA Kitchen: Recipes

  • March 15, 2010 at 10:07 am

    I am very lucky to be married to a chef. He loves to cook and is the ‘chef’ at home as well. Mostly in regards to the “kitchen” – I just need information on ingredients and/or recipes. Some days I just don’t want to eat at all. The easiest meal for me to eat, enjoy and not have problems is fish. As I said I am not the ‘cook’ but it is so easy that I can give you the basics…………….
    Use a white fish – we have found that Swai – or Basa Swai is a great mild fish. It is a type of Vietnamese catfish. He starts by lightly frying onions, a little garlic (you can leave this out if you don’t like it) diced fresh tomatoes, mushrooms and chicken broth. He lightly covers the fish in flour, lightly saute it then add the sauce. He cook until the fish is cooked through. He serves it on a bed of rice. It is such a delicious light meal, easy to digest and with a side of asparagus or your favorite veggie!
    AND ALWAYS keep hydrated by drinking plenty of water!

    • March 15, 2010 at 10:20 am

      Pamela, Thanks. I want some right now! I wish you guys would take a picture next time you make it & send it in with the recipe to be posted! It sounds so pretty!

  • May 23, 2010 at 12:26 pm

    How do you post recipes Kelly? Do you want them just on here on somewhere else?

    • May 23, 2010 at 12:38 pm

      Hey Nikki, send it to me by email. Kelly @ rawarrior.com – the instructions are on the Main Kitchen Page – I guess I better add another link here to make it clearer. THANKS! Can’t wait to try your yummy stuff. 😀

  • February 29, 2012 at 12:00 pm

    Lemon Tuna Linguine
    -1 6 oz can Tuna in Olive Oil(or in water, drain, add 1-2T oil)
    -1 large lemon, peel finely grated and juiced
    -1 10 oz Pkg Linguine (I like whole wheat or quinoa pasta) prepared as per package directions or pasta of choice ie long pasta for hot dinner, shells or penne for cold lunch)
    -1/2 c aprox Pitted and halved Kalamata olives OR 2 T capers OR a handful of chopped marinated artichoke hearts whatever you have or like. This “briney” flavor is a good part of the recipe
    -Salt and pepper and hot pepper flakes to taste
    -a couple cloves garlic chopped (of course I use pre-chopped so I throw in about a T!
    -1/4 chopped flat parsley or 1 t dried if you prefer
    Note: Adding red peppers or any other good RA food you have laying about is great addition!

    1 Prepare Pasta. While that is going if you’re in a flare have someone grate the lemon peel and squeeze the juice (or use bought juice and dried lemon peel).
    2 Preheat a large skillet add tuna in oil (or oil then drained water tuna)
    3 Cook tuna until hot add garlic, add lemon peel and juice, then capers or artichoke hearts heat through quickly. This should cook as high and fast as possible so as not to make the tuna “mushy”
    4 Drain pasta toss into tuna mixture, taste then add salt and freshly ground black pepper, parsley and a sprinkle of red pepper flakes if you like a hot kick!

    Serve with grated parmesan and a salad (pre-made of course haha) and maybe a nice crusty baguette.

    • February 29, 2012 at 1:47 pm

      Hi Heather. If we can try your recipe & then get a photo we’d love to put it on the recipe page with the other recipes. Or you can send a photo if you want too.
      This sounds yummy and flexible – which is great because you can vary the ingredients & make it diff ways.

  • August 31, 2012 at 12:22 am

    Tomorrow is my first dose of methotrexate – I am afraid.

    • August 31, 2012 at 12:28 am

      Hi Jim, It will be okay. You will probably not notice anything at all. Most of the time, it’s a non-event and it’s probably a very low dose to start. Did they tell you to take it after dinner and get you on folic acid ahead of time? Let us know how it’s going.

    • November 4, 2012 at 5:42 am

      Hi Jim: How are you making out with the MTX? Just thought I would tell you that I know how you feel. I will be starting MTX on Nov 22, 2012. Just have to make up my mind that I can do the needle. Will you be doing the needle or pills? It is all pretty scary stuff, but at least we have this site where other RA warriers can give us advice and cheer us up. Hopefully in the future when we are no longer RA newbies, we can share our wisdom and help someone else who is just staring out. Right now for me, it just seems so unreal. Hang in there and let us know how you are doing.


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