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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Here is a list of ten facts everyone should know about IBD Between 1.6 and 3.1 million Americans have IBD. Most people who have IBD are diagnosed between the ages of 15 and 35 years old. Genetics is thought to be the cause of these diseases. And is thought to be triggered by an over … Read more
Mayonnaise is the base for many sauces, condiments, and dressings. You can even use it to thicken soups! It also happens to hold a place near and dear to my heart, as a child I would regularly be found making mayonnaise and tomato sandwiches. You will find many traditional mayo recipes call for a whole … Read more
This chicken bake is super simple, and one of my favorites! After a long day of work, dinner is a snap with this recipe. It can also be made with ingredients you probably already have available in your kitchen. If you’re pressed for time, or the chicken breasts are rather large, you can always butterfly … Read more
Working out can be challenging for those living with IBD, especially when experiencing symptoms. If you’re in pain, you typically don’t feel like moving. Another factor that can play a big role in keeping active is chronic fatigue. Even when symptoms have subsided this is a valid complaint that can not only affect your decision … Read more
The Tokyo University of Science has pinpointed a specific polyphenolic compound found in blueberries that could lead to a new promising treatment for IBD. Plants and herbs have been used for centuries to treat and help relieve bodily ailments. Only now are we discovering the scientific properties that these plants contain, and their true effect … Read more
Mint and squash? Yes! And I promise it’s amazing! The earthiness of the rosemary coupled with cool refreshing mint makes for a great pair! The mint becomes almost sweet and the rosemary herbaceous and savory. They say opposites attract, and this is no exception! I have found with this recipe that cutting the squash into … Read more
This soup is warm and hearty. It’s perfect on a cool crisp fall day or a chilly winter one. Adding the cauliflower and mushrooms in both pureed form, and in larger pieces, this soup is filling and textured. I promise you won’t even miss the rice! Chicken and Mushroom Cauliflower ‘Rice’ Soup Serves 6 Prep: … Read more
Earthing: Nature’s Free Anti-Inflammatory Do you ever notice how after walking on the beach, or stepping in the shallow waves you feel relaxed and even sleep better that evening? Well it’s no coincidence. This is, in short, the concept of earthing. Now to be completely honest with you, the first time I heard about the … Read more
Traditionally mushroom duxelle is used in the making of beef wellington. It can also be used to thicken soups, as a spread on crostini, or filling for pastas. All it really refers to is a mix of shallots, thyme, mushrooms, very finely diced and cooked with butter. I have adapted this classic filling for a … Read more
As I get older, I find it really is the simple things in life that bring the most joy. This salad is one of those things! This is my spin on the idea of a fresh Italian Caprese Salad (minus the mozzarella). I also opted to add a summer favorite of mine, not to mention … Read more