“You don’t know what you’ve got until it’s gone.” While this statement rings true in every walk of life, it especially resonates with diet changes.
Food was never something I thought twice about growing up. I ate regularly, knew my favorite foods and never stopped to think “what if one day, I could no longer eat corn or beans or salad?” It’s hard to go from eating anything and everything to a diet with restrictions. Let’s face it, diet changes are scary. (more…)
What are you grateful for?
I’m thankful for good doctors, medication that works, for my husband Seth and for a loving family who always believed that I could survive and thrive with Crohn’s Disease. I’m thankful to be able to eat and enjoy good food. While my list could go on and on, this Thanksgiving, I’m most thankful for a 12 year-old named Johanna.
Johanna and I turkey trotted together this morning for CCFA!
On my way to Liverpool, UK for a conference!
International travel with Inflammatory Bowel Disease (IBD) can be tough. I have traveled to 4 continents since being diagnosed with Crohn’s Disease and with every trip I have learned a little more along the way. While I have not had to keep medication cold for the duration of a flight or had to worry about getting infusions abroad, travelling still knocks me out. The lack of sleep, jet lag and new foods tend to shock my body. The effects are often exacerbated by the fact that I have IBD. Over the years, I strived to figure out how to make the most of my travel and stay healthy while still enjoying local cuisine!
“Food for the body is not enough. There must be food for the soul.” – Dorothy Day
Dear I Be a fooDie readers and supporters,
After a 3 year hiatus, we are back. We spent the last few years feeding our souls. Since we last posted, your beloved foodies got married, bought a house, started new jobs and went back to school.
We had a small house warming party over the summer. Everyone got to leave with a “key” to our house. Gluten free keys were available too!
I Be a fooDie has undergone some recent website changes and we are now back to our wonderful WordPress site. We have been busy cooking, studying, eating and doing everything BUT blogging. Forgive us. We are in the process of moving over all of our recent blog posts but given how busy we are, it may take a little while.
During our graduate school winter break we took a trip to Los Angeles to visit Marnina’s uncle. We were eager to experience Los Angeles’ vibrant culinary scene. In addition to the usual Malibu, Venice Beach and Santa Monica sightseeing, Marnina’s uncle provided us with quite the culinary tour. We sampled Indian, vegan Thai, Chinese, Japanese, Italian, and American cuisine. We even hit up the famous Magnolia Bakery (yes, the banana cream pudding was UNBELIEVABLY DELICIOUS). While partaking in one of L.A.’s new fads, personal piea, at a cafe called SimpleThings, Marnina grabbed the menu (she loves to bring home menus). The menu included many delectable sounding sandwiches. The combination of ingredients in each sandwich sounded so gourmet and unique that we anticipated returning to the shop and trying their sandwiches. Unfortunately we were not able to make it back before we left town. To compensate for our loss (and because Marnina saved the menu), we vowed to recreate the best sounding sandwich on their menu – The Sweet Potato.
What’s on the menu today, Gutsy?
This past week, Marnina and I went on a Turkish kick. We literally ate and prepared all things Turkish for lunch and dinner. Marnina’s mother recently bought and sent us a signed copy of The Ottoman Turk and the Pretty Jewish Girl. It is a wonderful cookbook that should be on every foodie’s shelf (especially if you love Mediterranean cuisine!). The pictures reminded us of our culinary journey through Turkey this past summer and left us yearning to recreate some of those memories in our kitchen. While the recipes are simple and involve few and easy-to-find ingredients, most are not quick to prepare. We had taken a cooking class in Istanbul and afterwards we had still not fully understood how many steps were involved in most of the dishes we had prepared.