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

Posts tagged ‘Eggs’

Roasted Vegetable Enchilada Lasagna (It’s Gluten Free!)

Enchilada lasagna

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.
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Favorite Recipe. Revealed

We have blogged dozens of recipes, most of which we have thoroughly enjoyed. Some of the recipes were incredible (Blintz Souffle), some were surprisingly good (Sweet Potato Gnocchi) while others were a bit disappointing (Greek Moussaka).  We have done our best to give you some of the the recipes that have turned out well, but alas, we are guilty of witholding a recipe that we have selfishly enjoyed for years now.  We hope you can forgive us…we know you will after you try a bite of this dish.

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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…)

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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Pumped Up for Pumpkin

As Fall sets in and the leaves begin to change colors, the chilly weather signals one thing: really really really cold weather is coming. In a gloomy and sometimes arctic region like New England, it is necessary to find the bright spots that accompany the arrival of Fall. For us foodies, that would be apple picking, the abundance of certain root vegetables, and of course, our favorite group of foods: winter squash. If you can recall, we once packed a stuffing into a pumpkin, baked it until it was soft, and then took a trip to food heaven as we enjoyed one of the best meals ever (Happiness in a Pumpkin). Marnina jokes that I am so much in love with squash, especially butternut and buttercup, that I should have her engagement ring resized so that it can be given to a squash. 

We have recently gone on a pumpkin craze, and we would like to share two recipes that have been indulgent but still relatively healthy due to pumpkin’s nutritional content. For dinner on Friday night we made a dairy-free pumpkin custard, a light dessert that takes like pumpkin pie filling. Then, for Sunday morning brunch, we cooked up a baked pumpkin french toast dish that was off the charts good. While we enjoyed the smell of our apartment during the cooking process of both of these dishes, we REALLY enjoyed the buttery pumpkin sweetness that infused our custard and french toast.

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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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Sweet Potato Gnocchi…For Passover!

One of the (many) blessings of Passover is that we see some delicious dishes that are traditionally made only once a year….not from a lack of access to particular ingredients (who doesn’t keep matzah in their pantry year-round??), but because the dietary restrictions of Passover require us to utilize ingredients that we don’t generally use year-round.  For many, this means the holiday is the one time a year we see the Passover dishes that we remember our parents making since we were children.   This year, Marnina made her mom’s peach kugel that was so good that we were scraping the sides of the 9 x 13 baking dish to salvage all of the caked-on pieces.  And for the Seder, my mom made a flanken tzimmes with carrots, sweet potatoes, and prunes – the meat and veggies are slow-cooked with honey and sugar to the point where they are so tender and sweet that they just instantly melt in your mouth (don’t worry, we avoided the prunes at all costs). (more…)

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