When limited to a restrictive diet, one must get creative with the foods that can be tolerated…digestively speaking. Eggs and most vegetables (cooked of course!) are usually tolerated by the average person with IBD. But despite the numerous ways of incorporating eggs as a main ingredient, the available dishes are not limitless. There are only so many times you can eat plain eggs, an omelet or a quiche. Eggs are extremely versatile, and so we wanted to reincarnate eggs as more than just a breakfast food. For this blogpost we want to focus on frittatas. A healthier alternative to a quiche, a frittata omits a pastry crust (high in saturated fats) and milk usually replaces cream. The frittata filling is also less custard-like, and has more of the consistency of a hardened omelet.
Archive for the ‘Sweet Potatoes’ Category
On a recent visit to our local supermarket, Marnina and I came to the conclusion that we were spending too much money for subpar produce and seafood. For months we had been bemoaning the produce and fish section of the supermarket (as well as the entire store in general), but for some reason we could not muster up the courage to switch our allegiance to a new supermarket. Every now and then we would supplement our shopping trips with some tastier-looking food stores such as Harris Teeter or Whole Foods, but we would do the bulk of our shopping at the less-than-appetizing local grocery store. We thought we were getting a better deal on our produce and other foods, but in reality, we were paying slightly lower prices for mediocre (and sometimes rotten) food. (more…)
One of the (many) blessings of Passover is that we see some delicious dishes that are traditionally made only once a year….not from a lack of access to particular ingredients (who doesn’t keep matzah in their pantry year-round??), but because the dietary restrictions of Passover require us to utilize ingredients that we don’t generally use year-round. For many, this means the holiday is the one time a year we see the Passover dishes that we remember our parents making since we were children. This year, Marnina made her mom’s peach kugel that was so good that we were scraping the sides of the 9 x 13 baking dish to salvage all of the caked-on pieces. And for the Seder, my mom made a flanken tzimmes with carrots, sweet potatoes, and prunes – the meat and veggies are slow-cooked with honey and sugar to the point where they are so tender and sweet that they just instantly melt in your mouth (don’t worry, we avoided the prunes at all costs). (more…)
Marnina and I will be visiting the wild and wacky city of New Orleans later this month to tour Tulane University as part of our graduate school search. We are always excited to visit new regions and cities that offer entirely different styles of cooking, different ingredients, and new combinations of food. New Orleans is well-known for its food – it mostly combines elements of Creole and French cuisine, as well as some elements of African, Spanish, and Cuban traditions. While different cultures may share the same ingredients and cooking styles, multiculturalism can clearly give us something new.
An inflammatory bowel disease “attack” can be frustrating and exhausting, and sometimes even embarrassing (if you happen to be in the wrong place at the wrong time and don’t have immediate access to a bathroom). Recently, Marnina had an attack that caused her to use the bathroom about 5 times within a 3 hour span. She attributed the attack to not going to the bathroom the previous day, and then running 5 miles the next morning. Her intestines literally went into hyper-drive after running, and she nearly ran another 5 miler going to and from the bathroom! She decided to eat light the rest of the day because her stomach was on “the edge” as she says. If she challenged herself with something mildly fibrous, difficult to digest, or something entirely new, she would fall over that edge and risk the onset of stomach pain, or possibly another attack.
For those with IBD, owning a crockpot (AKA a slow cooker) should be a necessity. Crockpots can be a time saver — you can set them up to cook while you are at work and then come home to meals without having to slave away in the kitchen. Crockpots are especially useful for making stews, because they cook vegetables, meat and potatoes “to death” while still providing a wholesome and nutritious meal. The slow cooking breaks down the fiber and connective tissues in foods, making them softer and more digestible. This cooking method also allows the seasoning and sauce to infuse into the cooked veggies, meat, etc. The final product is always moist (as long as there is enough liquid), and incredibly flavorful. If you are cooking meat, a crockpot will yield fall-apart meats, which not only sound good, but taste good. Slow cooking on relatively low heat tenderizes meat, and since Marnina and I often cook with lean meats that are inherently less tender (less fat = less tenderness), we often use the crockpot to tenderize our ground turkey or ground beef. (more…)