If you have a chronic condition one of the first things you'll hear is that you have to change your mode of eating. Well, there are plenty of fad diets out there. You can click here for the Wiki link offering a list of various fad diets. Some that are good and healthy (and aren't fad diets, such as NASH). Its a long list.
Sometimes the worst part of changing your diet is trying to balance the changes. Never an easy thing to do. For me, the big issue has been all of this "dark leafy greens" stuff and a list of vegetation that includes vegetables that give me (burp) very bad (toot) gas. It's become an experiment that isn't very pleasant. And can be painful as things try to digest.
Most of my issue comes from Cruciferous vegetables (cauliflower, the diabetic's staple; broccoli; etc.) which seemed to leave very little left until you look through the list of vegetables commonly available in stores. Then things change. Below is my list of gut-happy vegetables that I enjoy. I would recommend eating the majority of these cooked (except for salad greens or pickled versions). The reason is simple: not only does cooking help bring in nutrients, but cooking makes it easier to digest.
CARROTS. These could be eaten raw without cooking but you can use them for more than sliced disks on a plate. You can mash them or turn them into "fries" along with adding to soups and stews.
SPINACH is often held up as a great vegetable for raw eating and is found in "mixed greens" packaging but in actuality, raw spinach is not so good for you. So, I recommend skipping the raw fresh spinach and using frozen in various things like soups, stews and casseroles.
ZUCCHINI. This is a wonderfully versatile vegetable that could be eaten raw (in Greek salads or dipping like a chip) but again, you want to free those nutrients so I recommend cooking. Some people ask about using it as a noodle replacement (zoodles and lasagna noodle replacement). Some people like it. I do not. But its doable and there are many good recipes for cooked zucchini or cooking with it.
YELLOW SUMMER SQUASH. Like the Z, it can be eaten raw but you will find that cooked is very good as well.
SQUASH. The variety of squash is never-ending it seems. I'm referring here to the thick-skinned plant and I include pumpkin. DO NOT EAT THE SKIN! It's not digestible. You can make this as a puree or just dice and cook it as a side, in a stew or soup.
ASPARAGUS. Yes, this does mess with pee. That said, if you use a potato peeler to remove the rougher, more fibrous outer skin, you can saute them lightly in oil and have a nice treat. Baking them in the oven renders a tender flavor also.
ONIONS. Though I have to limit my onion intake, I love cooked onion! Did you know you can make a large batch of sauteed onion, chill it, and use it on everything from sandwiches to soups, stews, and sauces?
BELL PEPPERS. All varieties are often seen on "salad bars" as raw food. But you can also use them cooked on top of a salad. Cooked, they are a great addition to everything from sandwiches to soups and more!
PUMPKIN (see squash).
CHARD. This isn't a huge favorite as a stand-alone side for me but in soups and thick stews, if well cooked, it can be a delicious addition!
EGGPLANT. Its often a substitute in Lasagna for the noodles. But you can make other things too such as fried eggplant discs (air fryer or baked or cooked in EVOO); eggplant fries and "bites" are great for dipping as a side as well.
CELERIAC. This is one ugly vegetable! But what a boon for those who want to be lower carb! Interestingly the carb count goes down when boiled. Also called Celery Root, it makes for a pretty good mashed potato substitution and/or combination to lower the carbs.
SWEET POTATOES while sugary have a ton of good fiber and when cooked, especially to chip form, lose some of the starch. But don't eat too much! And avoid the sugar syrup-packed stuff.
GREEN BEANS and varieties thereof. This is, frankly, my go-to vegetable. The canned version doesn't have the nutrients of frozen and fresh. But you can still eat them and, if they're not "unsalted" you can rinse them. Italian green beans are within the same group. Wax yellow beans also fall into this category.
LETTUCE. Not all is the same and field greens are not all the same. Iceberg usually poses digestive issues for people but lettuce and field greens are considered a "free food". Unless its used for a sandwich or wrap, kind of keep this as a "side" to have with the rest of the meal.
TOMATOES. I'm not supposed to eat them but in small quantities, they're edible for me. Tomatoes aren't just for salad and the unsalted canned varieties are perfectly okay.
BEETS. Both pickled and unpickled are a great source of nutrition and may be eaten both cooked/warm and cooked/cold.
ARTICHOKE. If you have a ton of time and know how to prep it, try a fresh artichoke. Just remember the word "choke" is in the name for a reason. Canned, whether or not marinated, are easier and safer.
SNOWPEAS. These are used mostly in Chinese food but you can eat them in soups as well as raw if you so like.
MUSHROOMS are often eaten raw but did you know you can make your own fried mushrooms in the air fryer? Stuff 'em. Use them as a meat substitute- whatever you like!