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

Posts tagged ‘onion’

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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The Ultimate Sandwich


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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.

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Sultan’s Delight!

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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.

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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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Comfort Classic Combo!

As we continue on our fresh herb kick, we recently decided to counteract the cold weather with not one, but two, old-time comfort foods: tomato basil soup and grilled cheese sandwiches.  But this wasn’t any ordinary pairing of the two comfort foods – instead of eating them separately or dunking the grilled cheese sandwiches into the soup, the sandwiches acted as the croutons.  They were nothing like regular croutons that have a crunch, and instead were mostly soft and chewy.   Pan-frying them did give them a slight crunch on the exterior though. The basil provided an extra kick of flavor; tomato basil is a great combination and we recommend pairing the two ingredients whenever possible.

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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…)

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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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…)

Aromas of India

Does this make your mouth water?

In the IBD Guide to Eating Out, we mentioned that typical Indian restaurants in  the U.S. serve many dishes that are oily, creamy, and incorporate lots of fat (and sodium as well).  In general, individuals with IBD need to be conscientious of the amount of fats/oils in their food, and must also be aware of the amount of spices used.   IBDers should know, however, that almost any recipe can be modified to fit their dietary preferences.  There is always an IBD-friendly version of a dish.  Here, we present you with an alternative to the Indian dish Palak Paneer (farmer’s cheese in a thick curry sauce based on pureed spinach) called Palak Tofu, a vegan twist to the normal recipe.   It tastes very similar to Palak Paneer, but is healthier, less oily, and more protein rich.   The dish is basically tofu cooked in curried spinach, a very healthy dish that goes well with some rice or naan.  You will love the green color, and your house will smell like an Indian restaurant for hours afterward….what could be better?? (more…)

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