Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
When most people think about carrot salad, mayonnaise and raisins come to mind. As well as maybe something your Grandma would make. I never really enjoyed this traditional version, and wanted to give an old classic recipe a face lift. This SCD version resembles more of a French version of carrot salad with the vinaigrette, … 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
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
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
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
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
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