Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Happy Friday! For as long as I can remember on Friday nights my family ate pizza for dinner. This tradition started early in my childhood, and I always looked forward to it. Sometimes we would make our own pizzas with fresh dough, and sometimes we would order it from one of many pizza chains. However, … Read more
This grilled pineapple chicken will transport you to sandy beaches and sunshine with its tropical and sweet flavors. The coconut aminos and spices add a nice umami and slight kick to balance out the sweetness of the dates and pineapple. This marinade may be a little thicker than you’re used to. Don’t fret, this is … 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
Chicken tenders are an American staple, and a childhood favorite of mine and almost everyone else. Sometimes you just need a breaded, fried piece of chicken to hit the spot, and this recipe does just that! Traditionally chicken tenders are often first coated in the dredging process with corn starch or double zero (finely ground) … 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
Homemade chili is a comfort food for me, as it was one of my childhood favorites in the cold of Midwest winters. My mom would make it in the slow cooker and the whole house would smell so good and enticing. It made you wish it was dinner time by three o’clock in the afternoon! … 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