Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
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With the New Year here and in full swing, the produce section of your local store is in the back of most people’s mind. Goodluck finding kale this week! I wanted to take this opportunity to share some produce secrets with you. Fresh fruits and vegetables are an important part of the SCD diet, and … Read more
As more and more drugs come to market for autoimmune disorders the market gets fiercer and demanding. The current sweet spot? Taking autoimmune therapies from intravenous to pill form. This is seen across a wide range of autoimmune diseases from Multiple Sclerosis (MS) to IBD and everything in between. Zeposia was FDA approved for treatment … Read more
This is a fun take on Tzatziki. This sauce originates from Greece and is used mainly as a dip with pita bread, but can be put on meats and gyros as a condiment. It calls for yogurt in the traditional recipe along with cucumber, dill, and garlic. I took the spirit of this sauce and … Read more
This fizzy refreshing tart spritzer will make any holiday get together merry and bright! This drink was inspired by two classic cocktails, the mojito and the vodka cranberry (minus the alcohol of course!) From the mojito we take the mint most obviously, but also the use of a simple syrup as our sweetener, and the … Read more
The question I most often hear after the holidays is “What’s your New Year’s resolution?” This is often the only time of year we assess our lives and make goals for our future. We put so much pressure on a goal or lifestyle fixed on this date of January 1st. While the new year does … Read more
Xeljanz (tofacitinib) is the first FDA approved biologic pill. Other current biologics require intravenous infusion or injection, so the convenience of a pill could be life changing to treat those with moderate to severe UC. This medication first was approved in 2019, and has been under close watch by health care professionals and the IBD … Read more
This is a luxuriously decedent dip with the sophisticatedly classic combination of spinach and artichoke. I usually only make this for special occasions, like New Year’s Eve. While you’ll see many traditional recipes of this dish call for cream cheese, I choose to omit it, and opt for homemade mayo instead. It’s just as creamy … Read more
Crisp, airy, crumbly, and crunchy, these crackers are pretty perfect. I love using them when entertaining, and telling people they are grain free after they try it. No one ever guesses they are made with almond flour! This is as pretty close to the original in flavor and texture as it gets! They’re so good … Read more
It’s Christmas Eve, twinkling lights burn bright on the tree, wrapped up presents await, Christmas music fills the air, and snow flurries flutter outside. Time to bake my Christmas morning breakfast of choice; cranberry orange almond flour biscotti! Cranberry and orange are not only an oh so classic combination, but also flavors that really scream … Read more
The holidays can be draining. I’m talking emotionally, financially, and mentally. It’s easy to dive into your holiday to do list head first, only to find yourself a short while later exhausted from running all around town, stuck in standstill traffic on a frighteningly empty tank of gas. This is where practicing mindfulness can come … Read more