This link is provided as a service to our Web site visitors. It will take you to a site maintained by a third party who is solely responsible for its content. UCB, Inc. is not responsible for the contents of any such site or any further links from such site.

Click "Yes" to proceed to the third-party Web site or "No" to return to

Find something you want to share with a friend? Just fill out the form below to send them a message about the helpful resources and information they’ll find on Crohn's & Me!

Your name: Your email:

Friend's name: Friend's email:
Optional Message:

Enter your e-mail address below, and we'll send you an e-mail reminder that contains your password.

To download for iPad, please fill out the following forms:
*These fields are required.




By providing this information, you are giving UCB and its business partners permission to send you information regarding your disease as well as information on other related treatments, products and services, and for marketing and informational purposes. You understand that UCB or its business partners will not sell your name, address, e-mail address, or any other information to another party for their own marketing use. You may remove yourself from the mailling list at any time at as well as review the privacy policy.

Enter your e-mail address below, and we'll send you an e-mail reminder that contains your password.

Feel-Good Recipes

Green Veggie Stacks

Green Veggie Stacks

By Dietitian and Nutritionist Alison Bencke

These lightly fried patties are great with my salmon steak recipe. They can even satisfy the occasional fried-food craving. Even a Crohn’s diet needs some comfort foods!

  • Serves 4
  • 1 medium potato
  • 1 medium sweet potato
  • 2 medium carrots
  • 2 medium zucchini
  • 2 cups chopped broccoli
  • 2 tablespoons chopped spring onions or chives
  • 2 tablespoons chopped walnuts or whole pine nuts
  • 2 eggs, beaten
  • 2 tablespoons soy flour (or whole-grain wheat flour)
  • Canola oil

Use a food processor or grater to shred potato, sweet potato, carrots, and zucchini. Press excess water out of the shredded vegetables and pour off liquid. Mix shredded vegetables thoroughly and add finely chopped broccoli, chopped spring onions or chives, and walnuts or pine nuts. Add beaten eggs and flour, and mix thoroughly.

Spoon small amounts of the mixture slowly into a thinly oiled heavy frying pan. Press mixture out into patties of pancake thickness. Cook on medium heat for around 5 minutes on each side, until golden. Should make 12 patties. Make a stack of 3 and serve beside the salmon.

  • Nutrition per serving:
  • Calories 198
  • Protein 14 g
  • Fat 7 g
  • Saturated fat 1 g
  • Fiber 7 g
  • Calcium 82 mg

Go back to the recipe list

Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.