Marnina and I are proud to introduce the newest member of our I Be a fooDie team…. Gutsy! Our new mascot Gutsy is a stuffed intestine created by our logo designer Shari Bodofsky. While Gutsy may not enjoy long walks on the beach, he does enjoy educating and raising awareness about IBD. We decided to unveil Gutsy in honor of IBD Awareness Week (Dec. 1 – Dec. 7).
We will be using Gutsy as yet another form of raising awareness about IBD. Marnina and I will take Gutsy with us whenever we see a gastroenterologist in hopes of sharing our blog with and educating healthy individuals, newly diagnosed patients, and patients who have had IBD for an extended period of time. We hope that people struggling with IBD symptoms can use Gutsy as a reminder that despite the pain and discomfort, IBD can be manageable. That living with IBD is a journey and an adventure and not a death sentence. Soon, Gutsy may have his own adventure section on our blog for kids living with IBD (for parents of kids with IBD to share with their kids). Stay tuned to follow our new developments!
Gutsy will also make his presence known in our blog’s pictures from time to time, and he may even cook a meal (as a well-known chef from the movie Ratatouille once said — “Anyone can cook!”). For this blog, he wanted to introduce himself by showing off some activities he enjoys (see pictures below).
We also want to leave you with a delicious post-Thanksgiving soup that is perfect for anyone recovering from heavy holiday meals. After a Thanksgiving feast with family and a Japanese buffet this past weekend, we were ready for some lighter fare. We decided on a classic Greek soup called Avgolemono, which is a lemon-egg soup filled with orzo. It is super quick, easy, and can be made with ingredients that are always on-hand. You will want to double or triple the recipe….it is THAT good.
Greek Avgolemono Soup:
Yields about 4 servings
- 4 cups chicken broth
- 1/4 cup uncooked orzo (or rice or pastina)
- Salt and pepper to taste
- 3 eggs
- 3 tablespoons lemon juice
1. In a large saucepan, bring the broth to a boil.
2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
Stay tuned for an exciting product review next week!
Recipe source: http://www.epicurious.com/recipes/food/views/Avgolemono-352269