Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
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
This recipe is a spin on the classic chicken croquette. I love incorporating seasonal flavors into whatever I’m making and this recipe is no exception! The apple adds a touch of sweetness to the patties that I just adore, and the spinach adds color and extra nutrients. This recipe is very versatile and can be … Read more
Leeks are underrated! They give a more subtle, sophisticated flavor of onion, and have many health benefits. They offer immunity support, heart health, and lots of vitamins A, C, and K. The cauliflower allows a blank canvas to play with, and the marriage of thyme, lemon, nutmeg, and bay leaf brighten the flavors and give … Read more
Banana bread happens to be one of my husband’s favorite foods. Every time since childhood he has visited his Aunt, she bakes him a loaf and there isn’t much he holds dearer. So, you can imagine I was a little nervous to have him try it. (I didn’t even ask him to try the first … Read more
This Greek seasoning brings the essence of Greece to you! The combination of warm baking spices and herbs like marjoram, dill, and oregano make quite the tasty combo! Although maybe trying to imagine it is difficult. Just trust me on this one, once you taste this seasoning you will want to put it on everything! … Read more
This is a fun take on Tzatziki. This sauce originates from Greece and is used mainly as a dip with pita bread, but can be put on meats and gyros as a condiment. It calls for yogurt in the traditional recipe along with cucumber, dill, and garlic. I took the spirit of this sauce and … Read more
This fizzy refreshing tart spritzer will make any holiday get together merry and bright! This drink was inspired by two classic cocktails, the mojito and the vodka cranberry (minus the alcohol of course!) From the mojito we take the mint most obviously, but also the use of a simple syrup as our sweetener, and the … Read more
This is a luxuriously decedent dip with the sophisticatedly classic combination of spinach and artichoke. I usually only make this for special occasions, like New Year’s Eve. While you’ll see many traditional recipes of this dish call for cream cheese, I choose to omit it, and opt for homemade mayo instead. It’s just as creamy … Read more