Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Summertime is undoubtedly all about grilling, and this recipe is no exception. Juicy, tender, pork chops are complemented by the savory and slightly sweet cherry sauce. Accented by fresh, bright mint for depth of flavor and all around balance. We are at the height of cherry season, and while there are undoubtedly a lot of … 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
This Asian-inspired plum sauce will become an instant favorite! The sweet plum notes accompanied by spicy ginger complement anything from poultry to beef. The cinnamon, star anise, and cloves impart warmth to the palate; while the bone broth and vinegar add umami. Altogether, an eloquent symphony of flavors in perfect harmony. In addition, baking this … Read more
Plums are one of my favorite late-summer treats, and this jam is no exception! Sweet and sticky with a touch of bright citrus, this smooth jam goes well with just about anything and everything from sweet to savory. Vibrantly bright in color and flavor alike you’ll be asking yourself why you haven’t made this jam … Read more
This recipe takes about half the time as my original tomato sauce recipe, making it quick and easy for those weeknight meals! My original sauce recipe is more involved, and everything is truly from scratch in the traditional Italian style. This new and improved tomato sauce is just as flavorful, but able to save time … Read more
This baked bean recipe is everything you want from an SCD side dish! Sweet, spicy, slow cooked, and served hot or cold it pairs perfectly with just about everything. From grilled Portobello to brisket it’s got you covered. Be sure to soak the beans for the full 24 hours, or they will take much longer … Read more
There are two very different schools of thought when it comes to BBQ sauce; tomato base and sweet or vinegar base and spicy. Growing up in the Midwest so close to Tennessee, I have a soft spot in my heart for tomato base and sweet BBQ sauces. It wasn’t until Culinary School in North Carolina … Read more
Pesto is traditionally from Italy, and made with pine nuts. I opted to switch to cashews for a smoother consistency. The cashews lend a creamy richness to the pesto that will make it hard to believe it’s dairy free! Be sure you use unroasted cashews, as roasted ones are not tolerated well because they are … Read more
Honey mustard happens to be my all-time favorite condiment. Sweet, creamy, and a touch spicy it’s the perfect trifecta to add to almost anything! As a child, I dipped everything in it I could pass off. I especially love dipping my Crispy Chicken Tenders (stay tuned this week for the recipe!). This honey mustard also … Read more
Up until a few years ago, my family and I thought we had far more German in our DNA than we actually do. My mother can even speak German fluently and I remember many German meals accompanied by sauerkraut and spicy whole grain mustard. That being said, this style of mustard is near and dear … Read more