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 ‘Soy milk’ 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…)
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.
Marnina and I enjoy taking traditional, everyday foods and turning them into unconventional creations (see Fake-Sausage Cacciatore and Shepherd’s Pie recipes). Marnina’s dietary needs and my interest in eating healthy foods have produced some unusual combinations of food. Just this past week, we made a spaghetti and tomato sauce dish, except we substituted your typical spaghetti pasta for spaghetti squash, which is more tender than it is chewy. (more…)