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…)
Posts tagged ‘lactose free’
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!
As noted many times before, we love spice (remember our Tandoori Cauliflower blogpost?) Whenever something tastes bland, we usually add some hot chili sauce known as sriracha, or we add some kind of spice to impart more heat. Many dishes that we are served at other people’s houses or in restaurants are too mild for our taste, which is one reason we enjoy Indian food. The generous use of spices ignites our tastebuds, and those first few bites are heaven. For these reasons, we were extremely excited when we were approached by Arora Creations, one of the top of the line retailers of authentic Indian Spices Blends. They were kind enough to send us a sampling of their line-up of organic spice blends. All of their blends are made from 100% pure spices, and they are vegetarian, gluten-free, sugar free, kosher, nut-free, contain no MSG and are non-irradiated. Many Indian packaged spice blends are very salty, so the low sodium content and absence of MSG was very appealing. These inexpensive Indian spice blend packets allow you to create unique homemade Indian dishes with relative ease. (more…)
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…)
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.
Thanks to our friends Nomie and Noah, we recently delved into the world of Korean cooking. Before this particular meal, Marnina and I were completely unversed in Korean food; we only knew that Korean and Japan shared some culinary history and that there is some ingredient overlap. Nomie, who speaks Korean and is very knowledgeable about Korean food and culture, was a capable guide to introduce us to Korean food. And we are very thankful that she was there, because the instructions on all the package labels were in Korean! She informed us that traditionally, rice and/or noodles, and vegetables make up many Korean meals, and that commonly used ingredients include sesame oil, soy sauce, salt, garlic, ginger, and pepper. Meats or tofu are sometimes added to these dishes too. The basic seasonings make for a relatively salty and spicy meal. (*Be on the look out for a new restaurant guide in which we will be expanding our list of cuisines and how IBDers can navigate these cuisines*). (more…)
At I Be a fooDie, our goal is to deliver healthy food choices and sound nutritional advice for those who suffer from IBD. We often espouse the benefits of a certain food or a certain cooking technique, and we hope that our readers pick up on our tips. One food that we have not given enough attention is chicken. For many IBDers, chicken is a safe food when compared to other protein sources, such as red meat, nuts, and beans. The leanest part of the chicken is the chicken breast, and when eaten without the skin, the chicken has a much lower fat (and saturated fat) content than red meat (a lower fat content means less gastrointestinal distress and less digestive work for your intestines). It is also super versatile, and so it can be modified to fit almost anyone’s taste preferences. (more…)