Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
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
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