Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Spring is in full swing and strawberries and kiwi are now in season. This smoothie is a great and easy way to enjoy both! Fresh and fruity strawberries and tropical kiwi come together for a classic flavor profile quintessentially Spring. Blended with smooth and nutty almond milk, rich and creamy cashew butter, and sweet date … Read more
Happy Easter! For most Americans Easter dinner wouldn’t be complete without a glazed ham. Sweet, thick, and citrusy orange infused glaze cascades down layers of salty and savory ham. Accompanied by warm and inviting baking spices, tropical notes from the pineapple, and tangy dijon mustard this is everything you’ve been looking for in a glaze … Read more
Spring is here and this mini quiche with asparagus is the perfect way to incorporate the flavors of the season while being the cutest mini version you’ve ever seen! Great for make ahead breakfast you can quickly reheat and eat on-the-go, or even for your Easter Brunch spread! Flaky, nut infused crust makes the base … Read more
We are in the last days of blackberry season, and I couldn’t let it pass me by without creating a recipe featuring this summertime berry. What a better way to start your day than with a blackberry lavender scone? This scone makes grab-and-go breakfast a breeze and is a little something sweet to make waking … Read more
Happy Memorial Day! Celebrate our nation’s colors with these fun and refreshing red, white, and blue popsicles. Strawberry makes the red layer, coconut makes the white, and blueberries make the blue. All layered in a bright and festive display, these will mesmerize any guest! Growing up, my favorite popsicles were the kind with real fruit … Read more
Light, airy, sweet, and creamy; fruit dip was a childhood favorite of mine and still is. Wanting to recreate this American classic I set out to make it SCD friendly. To my amazement this version tastes just like I remember! Fluffy egg whites provide structure for the airy marshmallow while the honey and vanilla add … Read more
Sweet and sour sauce is believed to have originated in China by the 18th century, but possibly even earlier. It gained popularity in the U.S. in the late 19th century and into the 20th century with the expansion of Asian American restaurants. Traditionally this thick rich red sauce is made from a mixture of sugar, … Read more
Spring is in full swing and spring break is here or just around the corner. Bring the beach to you this year with this fun and easy smoothie bowl. This is a great recipe to make with the kids, and a good way to get them some extra servings of fruit. This really is sunshine … Read more
Spring has officially sprung and this pea pesto is bursting with all the fresh bright flavors of the season. This lusciously green pea pesto is light and herbaceous and adds sophistication to any meal in no time. Sweet green peas make the base of this sauce and are complemented by cool mint, licorice infused tarragon, … Read more
Happy first day of Spring! With warmer weather and outdoor activities just around the corner you’ll want to have this strawberry limeade all season long! Bright tart citrus cuts through sweet and ripe strawberries creating the perfect combination of Spring goodness. Complemented by cool mint humming in the background and floral honey tying it all … Read more