Ulcerative Colitis Dinner Ideas: 4 Simple Meals to Try
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4 Simple Ulcerative Colitis Dinner Ideas

Diet may not be to blame for ulcerative colitis, but it still plays a role. Dig into these 4 healthy dinners for an ulcerative colitis–friendly meal.
4 Simple Ulcerative Colitis Dinner Ideas
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Updated on July 1, 2025
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The ideal weeknight dinner is healthy, easy, and fast, but this kind of meal planning can be tough, especially if you’re trying to map out dinner ideas when you have ulcerative colitis (UC). When UC symptoms flare, you may have to avoid many otherwise nutritious foods, but that doesn’t mean you should sacrifice nutrients, convenience, or flavor.

“What we eat doesn’t cause gut inflammation in ulcerative colitis, but certain foods can worsen the symptoms of a flare,” says Torey Armul, RDN, a nutrition consultant in Lewis Center, Ohio. To learn your triggers, Armul suggests working with a registered dietitian, who will analyze how your diet affects your symptoms and potentially identify foods you can’t tolerate.

“People with ulcerative colitis have different food intolerances, so an elimination diet can help determine problematic foods,” she says. “The most common culprits are lactose, high-fat, and raw, fibrous foods,” she says, although these same foods may be more easily tolerated when you’re feeling well.

It’s also important to focus on eating nutrient-dense meals when you have UC, with ample vitamins and minerals, because the gut inflammation during a flare-up can reduce the digestion and absorption of these nutrients.

If you want to create your own UC weekly meal plan, build it based on the basic structure that Armul recommends: lean protein, simple low-carb grains, produce (cooked fruits or vegetables), and healthy fats. “This guideline allows you to create your own dinner menu and still enjoy a wide variety of foods,” she says. “It also maximizes nutrient density but minimizes high-fiber foods that can be harder to digest.” If you’re not sure where to start, consider these four simple, nutritious, UC-friendly ideas to get you through the week.

1. Turkey Tacos

This UC dinner comes together quickly: Brown lean ground turkey with some of your favorite roasted vegetables served in a soft whole-wheat tortilla or a crunchy corn taco shell. Top with 1 percent plain Greek yogurt instead of sour cream.

Why It’s a Good Ulcerative Colitis Meal “This dish has protein and healthy fats, and the vegetables are cooked for easier digestion,” Armul says. Greek yogurt is a good source of calcium, protein, and probiotics, which some studies suggest can be helpful for people with UC because it can help restore “good” bacteria in the gut.

 A research review noted that the probiotics in yogurt are associated with significant anti-inflammatory effects and may be beneficial for people with inflammatory bowel disease (IBD).

If you’re experiencing a flare, switch to a white tortilla, which has less fiber and will be easier to digest, and stick to cooked, low-fiber vegetables like carrots, green beans, and peeled squash. Although bothersome foods vary widely among people with UC, fiber-rich foods in particular can be troublesome during a flare for many with the condition. If you’re not having a flare, consider adding more diverse veggies to your diet that contain more fiber to see if you can tolerate them.

2. Asian Bowl

Toss together grilled chicken, cooked white rice, baby corn, water chestnuts, and steamed vegetables with some low-sodium soy sauce. It’s another UC dinner idea (or try it for lunch) that comes together in minutes and piles nicely into a comforting, nutritious bowl.

Why It’s a Good Ulcerative Colitis Meal The vegetables and protein offer nutrients your body needs, and opting for white rice instead of brown or wild rice is easier on digestion, Armul says. But if you’re feeling well and have increased the fiber in your diet, try it with brown rice, which is more nutritious than white rice.

 If your symptoms are flaring, swap out the chestnuts and corn with lower-fiber foods, like asparagus and green beans.

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3. Salmon and Veggies

Grill or broil a fillet of salmon and top with finely crumbled pistachios. Serve with roasted asparagus and potatoes with the skins removed. (Pistachios, like most nuts, may be problematic for some people with UC and can be left out of this meal if they trigger symptoms for you.)

Why It’s a Good Ulcerative Colitis Meal “The salmon and pistachios are each a protein and omega-3 powerhouse, and the asparagus is cooked for easier digestibility,” Armul says. Omega-3 fatty acids are thought to be anti-inflammatory and may be beneficial for UC.

 One research review noted that omega-3 fatty acids in food help tamp down inflammation in the gut in people with IBD.

4. Angel-Hair Pasta With Shrimp and Mixed Veggies

Here’s another simple and delicious dinner idea when you’re on the go and have UC: Boil some herb-seasoned pasta and top with shrimp sautéed in olive oil, garlic, and herbs; and then toss the shrimp pasta with cooked peas, sautéed mushrooms, or roasted carrots.

Why It’s a Good Ulcerative Colitis Meal If you struggle to digest fiber, the white pasta can be a good option to help manage UC symptoms. Many herbs are tolerable for UC and can boost the flavor of your dishes without extra fat, salt, or trigger foods.

 Play with seasonings and find out what fits your tastes without aggravating symptoms. Bonus: “These skinless veggies provide ample flavor and nutrients but are also gentle on the gut, even during a flare,” says Armul.

The Takeaway

  • Finding dinner ideas when you have ulcerative colitis (UC) can be challenging, particularly during a flare, but knowing your triggers and planning ahead can go a long way.
  • A basic structure for UC-friendly meals is to include lean protein, simple low-carb grains, cooked fruits or vegetables, and healthy fats.
  • If you’re having a flare, focus on foods that are easy on your digestive system and limit or avoid those that are high in fiber and typically cause you trouble.
  • If you’re having trouble pinpointing your triggers, work with a registered dietitian, who can help you determine which foods you may need to limit or avoid during UC flares.

Resources We Trust

Additional reporting by Jordan M. Davidson.

EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Resources
  1. Vitamins, Minerals, and Supplements. Crohn’s & Colitis Foundation.
  2. Huang C et al. Probiotics for the Treatment of Ulcerative Colitis: A Review of Experimental Research From 2018 to 2022. Frontiers in Microbiology. July 6, 2023.
  3. Rondanelli M et al. A Food Pyramid, Based on a Review of the Emerging Literature, for Subjects With Inflammatory Bowel Disease. Endocrinología, Diabetes y Nutrición. January 2021.
  4. What Should I Eat? Crohn’s & Colitis Foundation.
  5. Brown Rice Versus White Rice: A Head-to-Head Comparison. Harvard Medical School. November 8, 2024.
  6. Ulcerative Colitis Flare-Ups: 5 Tips to Manage Them. Mayo Clinic. March 25, 2025.
  7. Zhou Y et al. Unraveling the Causal Link: Fatty Acids and Inflammatory Bowel Disease. Frontiers in Immunology. July 25, 2024.
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Reyna Franco, RDN

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Member of American College of Lifestyle Medicine

Reyna Franco, RDN, is a New York City–based dietitian-nutritionist, certified specialist in sports dietetics, and certified personal trainer. She is a diplomate of the American College of Lifestyle Medicine and has a master's degree in nutrition and exercise physiology from Columbia University.

In her private practice, she provides medical nutrition therapy for weight management, sports nutrition, diabetes, cardiac disease, renal disease, gastrointestinal disorders, cancer, food allergies, eating disorders, and childhood nutrition. To serve her diverse patients, she demonstrates cultural sensitivity and knowledge of customary food practices. She applies the tenets of lifestyle medicine to reduce the risk of chronic disease and improve health outcomes for her patients.

Franco is also a corporate wellness consultant who conducts wellness counseling and seminars for organizations of every size. She taught sports nutrition to medical students at the Albert Einstein College of Medicine, taught life cycle nutrition and nutrition counseling to undergraduate students at LaGuardia Community College, and precepts nutrition students and interns. She created the sports nutrition rotation for the New York Distance Dietetic Internship program.

She is the chair of the American College of Lifestyle Medicine's Registered Dietitian-Nutritionist Member Interest Group. She is also the treasurer and secretary of the New York State Academy of Nutrition and Dietetics, having previously served in many other leadership roles for the organization, including as past president, awards committee chair, and grant committee chair, among others. She is active in the local Greater New York Dietetic Association and Long Island Academy of Nutrition and Dietetics, too.

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