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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Happy 4th of July! Fireworks, BBQ, and all things red, white, and blue. Celebrate our Nation’s independence with this patriotic flag cake! Whether you’re hosting your own get together or going to someone else’s, this flag cake is sure to be the center of attention! Soft, moist almond cake is encased in airy, sweet, marshmallow … Read more
Ranch is an all American classic, and not surprisingly is the nation’s number one choice of dressing. Creamy, cool, tangy, and herbaceous, it lends itself to compliment just about anything. Ranch got its start in 1949 in Alaska. A man named Steve Henson, a cowboy from Nebraska, whipped up this now popular dressing in an … Read more
Here in the south, frying breaded vegetables in a cast iron pan is tradition, and in the Summer that means fried squash. Soft, delicate squash is layered in coconut flour, egg, and almond flour. Fried to perfection, crispy, golden brown, salty, and savory this fried squash will transport you to Grandma’s kitchen. This breading process … Read more
Who says salad has to have lettuce? This quick and flavorful shrimp salad is proof that you don’t! With all the fresh flavors of the season, this is one easy lunch or dinner that you will want to make all grilling season long! Crunchy, clean cucumber, bright red onion, spicy jalapeño, creamy avocado, and savory … Read more
Summer is just around the corner, and ice cream is no doubt the quintessential treat of the season. After switching to SCD I set out to make a version that was as good as the original. This dairy-free cashew coffee ice cream is just that! And the best part? You don’t need an ice cream … Read more
Happy Memorial Day! Celebrate our nation’s colors with these fun and refreshing red, white, and blue popsicles. Strawberry makes the red layer, coconut makes the white, and blueberries make the blue. All layered in a bright and festive display, these will mesmerize any guest! Growing up, my favorite popsicles were the kind with real fruit … Read more
Celebrate mom with these fun pink cookie sandwiches this Mother’s Day. Soft lemon infused cookies surround rich velvety raspberry cream icing making for a delightful and decadent treat. Feel free to make the cookies for the sandwiches smaller or bigger depending on preference. The recipe for the icing will give you extra, but I opted … Read more
This honey dijon glazed pork loin is not only super easy to make, it’s delicious and presents beautifully too! Stylish enough to serve for a dinner party, yet easy enough to make for a weeknight meal. Most of the time in this recipe is roasting the pork loin in the oven which frees you up … Read more
Light, airy, sweet, and creamy; fruit dip was a childhood favorite of mine and still is. Wanting to recreate this American classic I set out to make it SCD friendly. To my amazement this version tastes just like I remember! Fluffy egg whites provide structure for the airy marshmallow while the honey and vanilla add … Read more
Sweet and sour sauce is believed to have originated in China by the 18th century, but possibly even earlier. It gained popularity in the U.S. in the late 19th century and into the 20th century with the expansion of Asian American restaurants. Traditionally this thick rich red sauce is made from a mixture of sugar, … Read more