Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
A vinaigrette is a quick and easy way to add a fresh acidity and brightness to enhance and compliment any type of salad! I particularly love the versatility of a vinaigrette, as all it really encompasses is; vinegar, acid, oil, and seasonings. Having said that, feel free to get creative! Have blueberries instead of cranberries? … Read more
This is one of the first recipes I pull out as fall begins. Nothing says fall more to me than the combination of butternut squash and warm spices. The pears add sweetness and structure, while the squash makes this soup velvety smooth. Adding the balsamic glaze brings a balance of acidity with a touch of … Read more
Thanksgiving is not complete for me without a slice of pumpkin pie! I was determined to make an SCD friendly version resembling the original as closely as possible. After many experimental baking sessions, I was able to successfully make this pie with a perfectly flaky crust! Not to mention this pie is filled with delectably … Read more
This dessert will impress even the most critical dinner guest. It has exquisite presentation and elegance in spades. I’m rather fond of the warm spice flavors imparted by the cinnamon and cloves married with the sweet and sticky cranberry apple glaze. You really won’t believe this dessert doesn’t have any refined sugar! It is important … Read more
Even if Brussel sprouts aren’t your favorite, I encourage you to give this recipe a try! Shaving the Brussels thinly allows them to cook faster and crisp up very nicely. This gives them a great texture and crunch. The classic combo of cranberry and orange is a fall must, and really adds a bright citrus … Read more
This chicken bake is super simple, and one of my favorites! After a long day of work, dinner is a snap with this recipe. It can also be made with ingredients you probably already have available in your kitchen. If you’re pressed for time, or the chicken breasts are rather large, you can always butterfly … Read more
Mint and squash? Yes! And I promise it’s amazing! The earthiness of the rosemary coupled with cool refreshing mint makes for a great pair! The mint becomes almost sweet and the rosemary herbaceous and savory. They say opposites attract, and this is no exception! I have found with this recipe that cutting the squash into … Read more
This soup is warm and hearty. It’s perfect on a cool crisp fall day or a chilly winter one. Adding the cauliflower and mushrooms in both pureed form, and in larger pieces, this soup is filling and textured. I promise you won’t even miss the rice! Chicken and Mushroom Cauliflower ‘Rice’ Soup Serves 6 Prep: … Read more
Traditionally mushroom duxelle is used in the making of beef wellington. It can also be used to thicken soups, as a spread on crostini, or filling for pastas. All it really refers to is a mix of shallots, thyme, mushrooms, very finely diced and cooked with butter. I have adapted this classic filling for a … Read more
I love filling the house with the bright orange and sweet almond notes of these stunningly scrumptious muffins on a Sunday afternoon. This recipe is a variation of Elaine Gottshall’s recipe in Breaking the Vicious Cycle. I have made many versions of her original recipe and after lots of trial and error, I finally found … Read more