Symptom Tolerance Scores
Instructions
- 1
Preheat the oven to 160°C and place two small ramekins or heatproof cups into a small baking dish; set a kettle of water to boil for a water bath.
- 2
In a bowl, whisk the milk and vanilla whey protein powder until completely smooth with no lumps, then whisk in the egg whites until just combined to avoid foam.
- 3
Add the ginger: squeeze the grated ginger firmly over the bowl to release its juice, discarding the fibrous pulp; whisk in the ginger juice, honey, and cinnamon if using.
- 4
Divide the cooked white rice evenly between the two ramekins, then slowly pour the custard mixture over the rice so it is mostly submerged but still slightly visible.
- 5
Pour hot (not boiling) water into the baking dish around the ramekins until it reaches about halfway up their sides, then carefully transfer the dish to the oven.
- 6
Bake for 12–15 minutes, or until the custard is just set at the edges but still slightly wobbly in the center; remove from the water bath and let cool until warm or room temperature.
- 7
Serve warm or chilled; for very sensitive stomachs, skim off any surface bubbles and avoid strong additional toppings to keep the aroma and flavor mild.
GLP-1 Tips
- If your nausea is strong, start with just a few spoonfuls and eat very slowly; the gentle ginger, low fat content, and soft rice texture are designed to be easy on GLP-1–sensitized stomachs while still providing over 20 g of protein across the two small servings.
- If dairy is an issue, you can use a fortified soy drink and a soy or pea protein powder, but keep the fat content low to maintain nausea-friendliness.
Storage
Cool completely, cover each ramekin, and refrigerate for up to 2 days. Eat cold or gently rewarm in a water bath or at low power in the microwave to avoid strong smells or curdling.
Nutrition Information
Per serving (1 of 2 servings)