Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
This mango guacamole will rock your world! Creamy, cool, crunchy, and tropical it will transport you to your happy place. Mango gives this guacamole an extra layer of fresh and fruity flavor that compliments the citrusy lime and creamy avocado wonderfully. The red onion and spices give it just enough zest and heat to wake … Read more
This chilled pea soup is perfect for spring, and one of my favorite appetizers for entertaining. This soup is cold, refreshing, slightly sweet, and creamy with a hint of bright lemon. I enjoy this recipe for entertaining because it is designed to be made ahead and gives you more time to focus on making the … Read more
This clean, refreshing, and slightly sweet mint sauce takes these radishes to another level! The peppery roasted radish is the perfect base to compliment the fresh mint’s sweetness. I do want to note that radishes should only be tried on the SCD diet after symptoms have disappeared. If you aren’t ready for radish, or don’t … Read more
This colorful beet salad is springtime in a bowl! The salad’s base of beets offers a sweet and earthy flavor that compliments the creamy cashew goat cheese perfectly. The arugula adds a nice peppery bright green, while the mint and the vinaigrette add cool freshness and acidity. Lastly, the toasted almonds bring a nice nutty … Read more
This orange, honey, and ginger glaze will rock your world! It’s sticky and sweet with flavor to spare! The ginger packs a nice spicy punch, and breaks up the sweetness of the orange and honey well. I’m rather fond of pairing this glaze with salmon, as I have done here, but you can use this … Read more
Making gnocchi is an act of love In Italy, where it got its start. This tradition hails from the 16th century (maybe even earlier) and has been a staple of Northern Italians ever since. Traditionally gnocchi after being cut, is rolled on a board with raised slats to give its distinctive shape. In this recipe … Read more
Pesto is traditionally from Italy, and made with pine nuts. I opted to switch to cashews for a smoother consistency. The cashews lend a creamy richness to the pesto that will make it hard to believe it’s dairy free! Be sure you use unroasted cashews, as roasted ones are not tolerated well because they are … Read more
Lemon bars happen to be my mom’s favorite dessert of all time, and this recipe has her seal of approval! I had to play with the recipe for quite a while before I could achieve that same creamy lemon texture from the bars, we all know and love. The crust is nutty and chewy, the … Read more
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