Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Summer is just around the corner, and ice cream is no doubt the quintessential treat of the season. After switching to SCD I set out to make a version that was as good as the original. This dairy-free cashew coffee ice cream is just that! And the best part? You don’t need an ice cream … Read more
Looking for a dairy-free option for a New Year’s appetizer? Well, this plant-based ‘cheese’ ball with thyme, lemon, and cherry is it! Creamy and smooth, the nuts give a perfect cheese texture, while the bright citrus, earthy thyme, and sweet cherries add depth and sophistication of flavors. While the total time for this recipe seems … Read more
I have always loved caramel, especially in ice cream. After committing to the SCD diet however, I initially thought I would have to give it up. Caramel is primarily made of refined sugar and cream, two things that are not allowed. After researching dozens of vegan and refined sugar free caramels, I was able to … 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