Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Chicken tenders are an American staple, and a childhood favorite of mine and almost everyone else. Sometimes you just need a breaded, fried piece of chicken to hit the spot, and this recipe does just that! Traditionally chicken tenders are often first coated in the dredging process with corn starch or double zero (finely ground) … 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
Happy first day of spring! Nothing says spring to me like the color green and a fun, refreshing, handcrafted drink! I have always loved mojitos and wanted to recreate that classic cocktail here but with a fun twist; kiwi! The true origins of the mojito are still disputed to this day. Some say it was … Read more
Risotto is a classic Northern Italian rice dish with roots in the 14th century Milan. Risotto, meaning rice, is cooked slowly with broth, until the rice becomes creamy giving the dish its signature texture. This became one of the most common ways of cooking rice in Italy as the price of rice became affordable to … Read more
I love zucchini bread! I remember as a child getting extra produce from my Grandpa’s farm in the summer. One year I remember loading up our minivan with plastic grocery bags full of zucchini and other produce. Zucchini bread was a guarantee that we were all looking forward to! Reaching back to this memory, I … Read more
Homemade chili is a comfort food for me, as it was one of my childhood favorites in the cold of Midwest winters. My mom would make it in the slow cooker and the whole house would smell so good and enticing. It made you wish it was dinner time by three o’clock in the afternoon! … Read more
This recipe is an ode to an imported chevre goat cheese I had years ago from a specialty food market we went to maybe twice a year. It was from Great Britain and was coated in candied lemon rind. My dad and I had picked it out together from the dozens of imported varieties, and … 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
This soup takes me back to my very first official culinary class in school; Soups, Stocks, and Sauces. Here we learned the very basis for all of cooking. This included things like how to make a roux, proper stock, demi glaze, béchamel, and you guessed it, French onion soup. I remember being mesmerized by using … Read more
This mug cake is a perfect sweet treat when you don’t feel like baking. With only 10 simple ingredients you probably already have, this cake is designed for simplicity, and it’s seriously delicious too! After much experimenting, I was finally able to achieve that perfect moist cake texture. Bright lemon zips through the soft vanilla … Read more