Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Summertime is undoubtedly all about grilling, and this recipe is no exception. Juicy, tender, pork chops are complemented by the savory and slightly sweet cherry sauce. Accented by fresh, bright mint for depth of flavor and all around balance. We are at the height of cherry season, and while there are undoubtedly a lot of … Read more
This easy salmon recipe with creamy dill and lemon sauce is ready in under thirty minutes, nutritious, and packed with protein and flavor to spare. The perfect ode to the coming season of Spring, you will want to remake this recipe all the way until Summer comes! Try to get wild caught salmon instead of … 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
Homemade tomato sauce is a labor of love, but one that is well worth it. As you fill your home with the aromas of Italy and bask in this centuries old tradition you might even wonder why you don’t do this more often! You may be new to the French term concasse. It quite literally … 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