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
The nightshade family of plants is a tricky one to navigate for people with IBD. Some nightshades like potatoes are forbidden, while others like tomatoes are okay for consumption. Growing up in the USA fries are at every restaurant, fast food chain, and are a base in American cuisine. In addition, they easily go with … Read more
Chimichurri is a sauce originating from Argentina and Uruguay. It is typically used as a condiment on red meat. While my version of the sauce fully incorporates the oil, traditional chimichurri is simply mixed with the oil, almost making it like an olive oil dip that would be used for bread in Italy. Here, I … Read more
Christmas dinner for as long I can remember, included cranberry relish. A holiday classic and one of my favorites! Who doesn’t love tart cranberries and green apple intertwined with sweet citrus and crisp red apple encased by sugary strawberry gelatin? This is an adaptation of my Step Grandma’s recipe that I remember making with her … Read more
What is a holiday without some gravy? I was determined to still enjoy this holiday staple. This recipe uses the traditional method of making gravy from a roux. Roux is a French term for equal parts butter and flour cooked together until dark brown and is the base for any good gravy. Here we keep … Read more
This is a staple recipe of mine that is tried and true! This dish is just as comforting as mashed potatoes, but it is much kinder to your gut. And with all that vitamin C in cauliflower this is great when you’re not feeling well! If you’re in a pinch for time, you can always … Read more
Even if Brussel sprouts aren’t your favorite, I encourage you to give this recipe a try! Shaving the Brussels thinly allows them to cook faster and crisp up very nicely. This gives them a great texture and crunch. The classic combo of cranberry and orange is a fall must, and really adds a bright citrus … Read more
Mint and squash? Yes! And I promise it’s amazing! The earthiness of the rosemary coupled with cool refreshing mint makes for a great pair! The mint becomes almost sweet and the rosemary herbaceous and savory. They say opposites attract, and this is no exception! I have found with this recipe that cutting the squash into … Read more
I have always loved Asian takeout, in fact there was a small family owned and operated Asain takeout place about ten minutes from my childhood home. It’s safe to say we would frequent the joint. This is an homage to their fried rice in my mind, although it could represent fried rice from any local … Read more