Between attending classes, studying for classes, biking to classes, and thinking about classes, Marnina and I have had very little time to think about cooking. In the meantime, we are still alive and have not starved–a true accomplishment Ever since we moved to Brookline, Massachusetts, we have been invited over to new friends’ houses for meals more times than we can count. We have enjoyed several dozen types of challah’s (apple-pomegranate challah anyone???), and we have brought in the Jewish New Year with plenty of honey-infused food (carrot-japanese yam-apricot tzimmes anyone???). We actually made that tzimmes (we are very proud of it!), but for the most part, we have been thoroughly enjoying other people’s cooking since we moved here.
Archive for the ‘Potatoes’ Category
We are proud to present Part II of our IBD restaurant guide series! (To view Part I, click here!) The average American eats out several times a week, and those with IBD often have a more difficult time choosing IBD-safe foods at restaurants or even finding a restaurant that meets their dietary needs. In creating the guide, we wanted to provide the “average” IBDer with some practical knowledge of each cuisine, and to give tips on how to navigate a menu and order food when dining and exploring various cuisines. We hope the guide will become a tool for those with IBD to allow them to make smarter choices. We also hope to expand it to include additional information (by no means is this guide an exhaustive review of each cuisine!), and in the future we still plan to add more! Feel free to add your own thoughts about the guide, which cuisine you prefer, IBD-friendly restaurants that you recommend, or even certain dishes that you always order because they are “safe” for you.
Download a printable PDF of the entire IBD Guide To Eating Out by clicking here. (more…)
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…)
While Marnina and I were in New Orleans this past week, we came to the conclusion that the people in New Orleans know how to produce incredibly unique and tasty food. And no, we did not come to this conclusion while in a drunken stupor on Bourbon Street. Their food is world-renowned for its distinctive qualities, which include Creole, Cajun, French, and other cuisines’ influences. We had some memorable meals at even more memorable locations – beignets at Café du Monde, redfish croquettes at one of the top-rated seafood restaurants in the French Quarter…..and eggs, grits, and homemade biscuits that tasted like it came straight out of my grandmother’s kitchen (the owner even called me ‘sweetheart’). (more…)
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.
As we continue our soup splurge (try saying that 10 times fast), Marnina and I have expanded into adding new kinds of ingredients into our soups: never before have we used fish or pumpkin. And in our continual quest to find IBD-friendly soups, this one is high up on the list. With the salmon, turmeric, and extra virgin olive oil, this soup is an omega-3 and anti-inflammatory powerhouse. As I noted in a previously, omega-3’s can be found mostly in the fat of cold water fish, such as the salmon in this recipe. Omega-3’s are thought to reduce inflammation, and play a number of key roles in improving one’s circulatory system. Research indicates that omega-3’s may be better absorbed from food than supplements, so it is more cost-effective and healthier to just get your omega-3’s from natural food sources. You also have to be wary of some supplements, especially those that are not labeled with a USP (a Dietary Supplement Verification Program that helps dietary supplement manufacturers ensure the production of quality products for consumers).
A strange thing happened last Tuesday. Marnina and I looked out our window and noticed one lone tree that had a streak of orange leaves near its top branches. During our four years at Brandeis University in Boston, the Fall foliage always seemed to quickly appear; within the span of a week or two, most of the leaves would be a beautiful mixture of yellow, orange, red, and every color in between. Here in Maryland, we had forgotten how slowly the foliage arrives. It might take weeks for the foliage to really be noticeable. At first we were saddened by the inevitable arrival of the Fall season, but our sadness quickly diminished when we thought of the many Fall-inspired dishes we would be cooking in the near future. While Marnina will still go through peaches (peeling each one prior to eating them) and other late-summer fruit until the very last one is harvested, we wanted to cook a ‘transitional’ dish that incorporated some elements of both Summer and Fall. In the end, the finished product definitely recalls the colors of Fall, which is appropriate as we must acknowledge the arrival of a new season. We decided on a Sweet Potato-Apple Breakfast – there is nothing like breakfast for dinner!