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

Posts tagged ‘Sweet Potatoes’

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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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…)

Down Home Southern Cooking

Love the Southern flair!

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.

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IBD Stew + Soup = STOUP!

An inflammatory bowel disease “attack” can be frustrating and exhausting, and sometimes even embarrassing (if you happen to be in the wrong place at the wrong time and don’t have immediate access to a bathroom).  Recently, Marnina had an attack that caused her to use the bathroom about 5 times within a 3 hour span.  She attributed the attack to not going to the bathroom the previous day, and then running 5 miles the next morning.  Her intestines literally went into hyper-drive after running, and she nearly ran another 5 miler going to and from the bathroom!   She decided to eat light the rest of the day because her stomach was on “the edge” as she says.  If she challenged herself with something mildly fibrous, difficult to digest, or something entirely new, she would fall over that edge and risk the onset of stomach pain, or possibly another attack.

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Slow-Cooker Meets Turkey

For those with IBD, owning a crockpot (AKA a slow cooker) should be a necessity.  Crockpots can be a time saver — you can set them up to cook while you are at work and then come home to meals without having to slave away in the kitchen. Crockpots are especially useful for making stews, because they cook vegetables, meat and potatoes “to death” while still providing a wholesome and nutritious meal. The slow cooking breaks down the fiber and connective tissues in foods, making them softer and more digestible.  This cooking method also allows the seasoning and sauce to infuse into the cooked veggies, meat, etc.  The final product is always moist (as long as there is enough liquid), and incredibly flavorful.  If you are cooking meat, a crockpot will yield fall-apart meats, which not only sound good, but taste good.  Slow cooking on relatively low heat tenderizes meat, and since Marnina and I often cook with lean meats that are inherently less tender (less fat = less tenderness), we often use the crockpot to tenderize our ground turkey or ground beef. (more…)

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