Two amateur cooks explore the world of cooking for a Crohn's and Colitis diet

Posts tagged ‘crohn’s’

I Be a fooDie’s New Addition

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). (more…)

Eggvocado & Surviving the Holiday Season

Presenting…..the Eggvocado!

A healthy breakfast should start with a mixture of fiber and protein, both of which contribute to satiety. Individuals with Crohn’s Disease often have to limit their fiber (and in some cases, their fat intake), which limits their ability to consume avocados. Eggs can also be a trouble food if eaten in high amounts, especially because a decent amount of fat is stored in their yolks. However, if these foods are eaten in moderation, they can be paired to create a delicious breakfast combination. If you want to mix up your breakfast routine, try out this new breakfast food: the Eggvocado!

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In with the Fresh Herbs!

Fresh herbs can make or break a dish. In the past, we have often used dried herbs as a substitute for fresh herbs. We turned to the fresh variety when we felt it would truly enhance the taste, but we often substituted dried herbs because of the convenience factor, and because we could never use up the entire bunch of fresh herbs before it went bad. But now, after consistently cooking with fresh herbs for a few weeks, we may never turn back.  Needless to say we thoroughly enjoy the fact that our refrigerator is constantly stocked with an assortment of fresh herbs, whether it be dill, parsley, cilantro, or thyme.

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Guest Blogpost: IBD Struggle with Food

As you may or may not know, we just moved to Boston.  We are probably one of the few couples you know who set up a kitchen and spice rack before installing a 52″ TV. We know we are weird. That’s why we are foodies, right?

Our new kitchen in Boston!

As we continue to unpack and get settled we would like to share another foodie’s story with you. Meet Louise Hunt – a 24-year-old Crohnie and foodie. These are her thoughts on her struggle with food. (more…)

The Well-Traveled Foodies

Dinner in Cappadocia

We recently returned home from our global travels, and in many ways our trip was a gastronomic tour of Turkish and Israeli cuisine.  We tried our best to sample as many mezes, main dishes, desserts, and other foods that we could fit into our stomachs within a 3-week time span.  We were able to stay relatively svelte and fit thanks to walking an average of 8 miles each day.   Our goal during the trip was to try all the authentic cultural foods that these two countries offer, and of course, to stay healthy.  At times, Marnina was forced to expand her diet either because: 1) a Crohn’s-friendly dish was not available; 2) the language barrier caused confusion that led to Marnina biting into a food stuffed with seeds; or 3) she could not resist the temptation of ordering an authentic dish that contained some form of food that might upset her GI tract.  However, thanks to proper plannning (over-the-counter medications, antibiotics, flushable wipes), Marnina was prepared for the worst.  Luckily, neither of us got sick from the food and water in either country.  It turns out that the water is unsafe to drink in Turkey (even for natives) so bottled water was incredibly cheap. (more…)

I Be a travelling fooDie!

If you couldn’t guess by the title of the blogpost, I Be a fooDie is off to explore the world! Well maybe not the whole world, but we ARE going to Turkey and Israel! We will be gone for 20 days.  Due to our travels, we will have limited internet access so we will not be posting blogs while we are away.  We WILL be tweeting our trip, so be sure to follow us on Twitter (@ibeafoodie). (more…)

IBD Guide To Eating Out: Part II


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…)

Eggscellent!

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.

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Wise Organic Chicken

Marnina and I have been eating kosher poultry and beef for our entire lives, and so we profess to have a decent amount of knowledge when it comes to the typical kosher meat offerings.  We have always been led to believe that the quality of kosher meat is superior to non-kosher meat because kosher meat goes through a kashering process, which involves salting the meat to extract the blood.  Also, some people say that the kashering process and the specific diet they are fed, produces moister, more flavorful meat. (more…)

Non-Dairy Chowder & Purple Sweet Potatoes

Fish Chowda!

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…)

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