Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Spring has sprung and with-it asparagus comes into season in full swing. Full of antioxidants, vitamins K, A, and foliate, this flowering perennial not only has important nutrients but a mild, earthy, and savory flavor that lends itself well to whatever you add. In this recipe, bright and citrusy lemon is accompanied by pungent garlic, … Read more
This easy lemon mousse is velvety smooth, rich, and so simple to make! Whether you need a quick refined dessert for dinner guests, need to wow a bridal shower crowd, or just want to celebrate that spring is on its way, this lemon mousse fits the bill. Delicate sweet whipped coconut cream makes the base, … Read more
This easy one pan lemon chicken piccata is the perfect weeknight meal! Bright citrus, savory and floral capers, accompanied by creamy coconut make for a perfectly balanced sauce atop perfectly pan-fried chicken. Traditionally, when making this dish the chicken is pounded out to thin ½ inch thick cutlets. For simplicity and efficiency, I have decided … Read more
This mug cake is a perfect sweet treat when you don’t feel like baking. With only 10 simple ingredients you probably already have, this cake is designed for simplicity, and it’s seriously delicious too! After much experimenting, I was finally able to achieve that perfect moist cake texture. Bright lemon zips through the soft vanilla … Read more
What exactly is a compote? Essentially, it’s a fancy word for the cousin to preserves. You may be asking yourself; how does this vary from a jam? Well it’s really just a small technicality separating them. A jam uses pureed fruit and is typically cooked down with sugar. A compote, on the other hand, is … Read more