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

Posts tagged ‘vegetarian’

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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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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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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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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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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Arora Creations – Healthy Indian Cooking

Words to live by.

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…)

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