Hi Gin,
I am so sorry...this sucks. Really. I am a foodie and consider it torture that I cannot partake of all of the goodies that I so love.
I have a 'real' low residue diet as opposed to the conventional 'bland-ulcer low residue' diet that you are on.
Years ago when they did my k pouch they explained to me the difference. The 'white' bread, pasta, potaotes, rice & eggs diet was what they used to give ulcer patients and started to pass off later as low residue bland.
They warned me off of it with my pouch and told me to stick to a 'real' low residue meaning mostly proteins only. It is very pouch friendly...leaves very little behind in the pouch and can be very tasty.
I marinate chicken, fish or lean meats with herbs/spices (tumeric, garlic, paprika and lemon...) and grill dry on a tefal pan. Sometimes I have a bowl of tomato soup or other homemade veggie soup (baby pumpkin, squash, zucchini...) that is also pouch friendly (you can add a potato to it to make it friendlier too). It leaves me pouch-happy and not in danger of too much gas, cramping or anything else.
I eat soft nuts and chew well (or nut butters) and hard cheese as snacks and drink an activia to keep up the good bacteria. Soya is not my friend so those protein bars are out.
I allow myself carb day a week...it usually costs me dearly but I pick a day off of work so that when my pouch screams I don't make a fool of myself in front of my students.
Lots of herbs and spices are very pouch friendly...I just crushed a clove of garlic with chopped flat parsley, butter/olive oil and salt, heated gently and then added whole grain pasta (the only kind that doesn't turn to wall paper paste in my pouch)...yummy, not boring and easy on the pouch.
Marinating stuff works well too...tehina is great and so are sesame seeds for adding flavour to bland foods...if you can't do the seeds then use the sesame oil with lemon, garlic and corriander (cilantro)...then grill the meat or fish..won't hurt your pouch and may help your morale!
Sharon