Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
When I am craving Chinese takeout, this is always what I make! Beef and broccoli are a staple of all Chinese takeout places here in the US, and we love it. On average, one third of all Americans consume Chinese takeout at least once a month (chinadaily.com). For a more accurate picture that’s roughly 110 … Read more
In the fall and long winter months especially, I love making this hearty, warming, and protein packed soup. Split peas pair perfectly with pork for a satisfying and filling meal. The coriander, cumin, and paprika give a hint of warm spice in the background with the herbaceous lemony thyme up front. The split peas make … Read more
When I hear salmon cakes I think of fancy country clubs, celebratory brunch, and Mother’s Day. Mother’s Day you ask? Yes! When I worked as a sous chef at a moderately high-volume restaurant, we would do a Mother’s Day brunch every year that always sold out. The menu was ladened with all sorts of goodies … Read more
This aioli is bright and creamy and pairs perfectly with salmon cakes! The dill brings out a fresh herbaceous quality and compliments the delicate flavor of the salmon perfectly. The Dijon and lemon add a fresh acidity to balance out the richness of the mayonnaise. While I do adore this with salmon cakes, it goes … Read more
Coconut macarons are one of my favorite treats! Crispy, sweet, and tropical, what’s not to love? I have fond memories of enjoying all sorts of fun flavors of this treat in the Florida Keys on vacation. While enjoying the scenery and local shops, we found this quaint bakery offering all sorts of scratch made treats. … Read more
A while back I researched my ancestry and found that my DNA is 80% British/ Irish. I knew I had heritage there, but I never realized how much! I think that’s why I love shepherd’s pie so much! Growing up, there was a great Irish restaurant that we rarely went to, usually when the whole … Read more
These burgers are packed with fresh flavors while being lean! The ginger provides a punch, while the turmeric and coconut aminos add savory richness. The green onion adds much needed texture and brightness to the patties. If you’re feeling adventurous try adding cumin and coriander for some extra spice! Turmeric Ginger Chicken Burgers Serves 4 … Read more
The nightshade family of plants is a tricky one to navigate for people with IBD. Some nightshades like potatoes are forbidden, while others like tomatoes are okay for consumption. Growing up in the USA fries are at every restaurant, fast food chain, and are a base in American cuisine. In addition, they easily go with … Read more
Chimichurri is a sauce originating from Argentina and Uruguay. It is typically used as a condiment on red meat. While my version of the sauce fully incorporates the oil, traditional chimichurri is simply mixed with the oil, almost making it like an olive oil dip that would be used for bread in Italy. Here, I … Read more
Turmeric has been used for centuries for a variety of ailments, but is particularly good for inflammation. As someone with IBD, inflammation is your number one enemy and your body automatically tends to make extra. This is often what leads and contributes to IBD flares, sore joints, and fatigue. This soup is a great way … Read more