Andrew’s Food Posts

November 9, 2020 Curious what happened to my early season mushroom find yesterday? Lentil pasta with a white wine, oyster, ghee-butter reduction sauce. Topped with chili flakes, rosemary, pecorino, and truffle salt. It was gourmet af.

October 15, 2020 It’s never too early for PIE. This one is made with coconut milk oats, and incredible anti-inflammatory spices including turmeric. And guess what? It’s the best pumpkin pie I’ve ever had. Gluten, and dairy – sorry today we just don’t need you. Pie made by my friend Jaybird Food Production.

October 10, 2020 Had an incredible dinner and deep discussion with our IBDCoach nutritionist Dr. Ali Arjomand. We talked about a bold vision for IBD, human health, and beyond and the tangible steps we will be taking in 2021 to make dreams into realities. On the menu was a new original dish I created: pesto lentil pasta with baby broccoli, red onion, home-grown tomatoes, a piece of pan seared wild salmon with a ghost chili sheep-pesto cream sauce, lemon and fresh basil. Definitely one of my favorite dishes that I can’t wait to make again.

October 9,2020 I just can’t get enough of this miso-oat porridge with dates, pickled radish, honey, and celery greens from the fabulous Jaybird Food Production. Prebiotics, probiotics and protein for the win. #ibdremission

October 6, 2020: Who needs rice? Who said oats are only for breakfast? IBD friendly savory miso steel-cut oats with radishes, and green onions were on the menu for lunch yesterday. The eye takes the first bite and your colon’s microbiota takes the last – so keep em’ fed. Oats contain specific prebiotic fibers called Beta-glucans that can uniquely help keep our beneficial bacteria happy. This is what IBD remission looks like. Optionally you can top with salmon (sake) sashimi, a poached egg, of some wasabi and ginger. My collaboration with the talented Jaybird Food Production continues.

October 2, 2020: This has been what’s on the menu this week from Jaybird Food Productions. It’s so interesting because when I speak with most of you for the first time you are most likely gearing up to eat bland and monotonous food in order to control your IBD. My message to my new clients is this: get ready to eat the best food of your life. This week’s menu: homemade hummus, lamb-chops with red lentils and spicy sprouts, roasted winter veggies, and my absolutely favorite: double chocolate paleo cupcakes. Of course I’ve been eating lots of other plant foods and smoothies – as well as not eating later in the evening.

September 26, 2020: Before I was diagnosed with IBD I used to order two taco supremes and a side of refried beans at taco bell 🔔 – it was a childhood favorite. I generally didn’t feel all that good after and undoubtedly my way of eating contributed to the development of IBD. Although its been years since I’ve stepped into a taco bell location, the fond memories of the eating experience have stayed. So here is my healthy adaptation: organic free range bison in an organic corn shell (corn only for remission), organic lettuce and homegrown tomatoes with a side of organic beans mixed with onions and bone broth. It taste about 💯x better than I remember.

September 18, 2020: I’ve been so busy with IBDCoach that I’ve partnered with Jaybird Food Production who has been cooking me some IBD-friendly gourmet meals. And soon we will be working to find all of our clients talented chefs to help them nourish their tummies with amazing IBD foods tailored to their dietary needs. So with this meal, given my intermittent fasting schedule, this will likely be my one big, protein and fiber rich, pre-workout and delicious meal today! Here is what’s on the plate: white bean and turkey stuffed bell peppers, miso-ginger glazed salmon with lemon, duck-egg fig salad topped with garden tomatoes, garlic green beans, and lastly sweet potato-oat gnocchi with home-made red sauce and fresh basil. My tummy feels amazing and I’m ready to take on the day. Food is medicine. Especially with IBD. 
August 18, 2020: Sometimes as a treat I get takeout delivered to my door.
August 18, 2020: Made a huge pot of morning veggie curry that we will be eating all week: fractal broccoli; cauliflower; red, yellow, and green bell peppers; rapini; zucchini; red cabbage; red onions; green beans; asparagus; brussels sprouts; carrots; and heirloom tomatoes. Just think of how happy my microbiome is. Each one of these veggies contributes a unique micronutrient profile and additionally, diversely feeds specific beneficial bacteria – helping to reduce inflammation and repair the intestinal lining. It is understood that the microbiome plays central roles in IBD as well as nearly all other health conditions. Start making your health a way of life. #IBD #IBDRemission #wayoflife
July 21, 2020: Late lunch – last night’s pesto veggies with heirlooms and sauerkraut, hummus with olive oil and a few shishito peppers and sprouts, foraged huckleberries and blackberries, and some symbiotic matcha. This was all just sitting in my fridge: prep time 3 mins.
July 13, 2020: We discovered a huge untouched patch of California wild mountain huckleberries right up the road from our house and this happened: sweet potato vanilla oat waffles with huckleberry syrup and some chocolate mint. Done. 😋
July 8, 2020: Lunch: homegrown plum sauce chicken vegetable stir fry with lemon, Korean kimchi and a jar of organic iced Japanese Gyokuro with a mint leaf. Prep time 12 mins. #ibdremission
July 8, 2020: I made this beautiful breakfast in 12 mins. What? Sauteed veggies in a little avocado oil, blueberries, sauerkraut, a perfect poached egg, and my favorite sweet potato-oat pancakes. This meal is full of soluble fiber, prebiotics, probiotics, antioxidants, and protein. How did I bust this out so fast? Well on Sunday evenings I spend about an hour on food prep. I cut up an enormous pot of veggies, make some pancake batter, and sometimes I might even pre-cook some organic chicken, lamb or salmon. This way I have all my ingredients ready to go, saving lots of time with meal prep. Mind you, I took a full 30 mins in my backyard to eat this, putting intention into every bite to be as respectful to my digestive system as possible. And as a result? I feel amazing, my gut feels solid and I’m ready to take on the day.
June 30, 2020: High fiber/high protein lentil pasta, organic marinara, two small pieces of flank steak, mini heirloom tomatoes and garden basil. And my go-to blueberry, avocado, cacao, banana smoothie.

There is easily 50+ grams of protein and 20+ grams of fiber in this meal from both plants and animals.
I’ve started more intensely engaging in strength training again, and getting enough protein is tricky business in IBD. I personally don’t believe in protein powders albeit rare circumstances – I think all of our protein and calories should come from whole food sources. And yet, some of you will undoubtedly freak-out by the two modest pieces flank steak on the plate, and I think this is the first time I’ve posted about eating red meat. There are reasons to avoid eating too much red meat or animal products in IBD, especially given the high concentration of sulfur-containing amino acids which can lead to the over productions of hydrogen sulfide, however, in moderation animal protein is exceptionally nutrient-dense and high in protein.

Lentil pasta is near-orders-of-magnitude higher in fiber and protein than normal pasta and along with my go-to-blueberry-avo-bananna smoothie there is more than enough fiber in this meal to feed my butyrate producers.
And did I mention its freaking delicious?

The whole idea that you have to eat bland, tasteless food to keep inflammation down is certainly not true.
Get back to the kitchen and get cookin’, your body and tastebuds will thank you!

June 22nd, 2020: Last night’s homemade vegetable and wild salmon curry with homegrown basil and lemons – blueberry, avocado, banana puree – Korean kimchi – high EGCG Sencha green tea – under the beaming morning sun in my backyard = simultaneous whole sources of omega 3s, prebiotics, probiotics, antioxidants, anti-inflammatories, and vitamin D. This is what Crohn’s Disease remission looks like. Get there.
June 13th, 2020: The first taste of summer is in the air and nothing better than rainbow breakfast with the misses: banana, papaya, nectarine, loquats (from our tree), pear, and some insanely wonderful golden kiwi in addition to some easy up eggs with heirloom basil caprese. Not to mention some sencha green tea packed with EGCG (a catechin with quite a few studies that demonstrate benefit in IBD). Food is medicine. Get there.
June 11th, 2020: Sweet potato, oat, cinnamon, vanilla, blueberry pancakes. They contain about 100x more soluble fiber and nutritional value than normal pancakes, and the taste and texture are out of this world. While your friends eat pancakes that feed pathogenic bacteria, you can feed the good guys and feel amazing doing it. Everyone thinks that changing their diet to be more in-line with human biology is going to be so “restrictive.” Well, I have news: restriction creates opportunity. And I’ll take this opportunity every day of the week. YUM. 😋 #ibdremission

Sweet potato, water, oat flour, eggs, baking powder, ghee, blueberries, cinnamon, vanilla, salt. Done.

June 3rd, 2020: Not all forms of soluble fiber are created equal. When I’m in doubt I always turn to my tried-and-true blueberry, banana, avocado, cacao smoothie with a side dose of vitamin D in my backyard. This prebiotic, antioxidant-rich, gelatinous substance coats the inside of my gut with a nourishing energy source – feeding hungry enterocytes (gut cells) increasing their integrity, reducing permeability, and fighting inflammation. 😋🍌🍇🥑 #ibdremission
April 23rd, 2020: My favorite way to start my day: in the back yard with the birds and squirrels and a bowl of steel-cut oats topped with bananas, papaya, blueberries, kiwi, homemade almond milk and a dash of maple syrup. 😋 #fiber #ibd #microbiome #remission
March 25th, 2020: Quarantine Cantina: Bison tacos with avocado, home-made aioli, bell peppers, onions, kale, and organic pureed black beans with last night’s lamb bone broth. Gotta keep up the nutritious and delicious meals. Cost per plate: $5. #ibd #solublefiber #flattenthecurve #staythefuckhome
January 19, 2020: Sunday, early evening “brunch” among the Mendocino redwoods. Reheated mashed potato pancake with fresh-herb goat butter, deconstructed grass-fed lamb croquette, shallots, mini-onions, carrot, homegrown rapini, and some foraged chanterelles and hedgehogs from earlier in the day, fried egg with salsa, banana, and some Hawaiian papaya with “mock” seeds – actually some local huckleberries from a few months ago – and some lemon for a dash of extra acid. #realfood #solublefiber #organic #ibddiet

 

November 11th, 2019: From my Wife:

Andrew Kornfeld is a food god.

Egg baked in an avocado half sprinkled with prosciutto and doused in (somehow dairy-free) hollandaise, with tomato and basil and dope balsamic vinegar… On Austin ‘s gluten free sourdough magic.

And some mythical blueberry/banana/cacao smoothie what-have-you…

And it’s IBD-friendly? Hellooo Sunday 🌞 I’m spoiled rotton”

September 20th, 2019: Tasting the autumn rainbow after a brief 20 hour fast. #remission
August 14th, 2019: Lunch – North beach deli style organic sammy on Austin Wilson‘s homemade extra fermented GF sourdough with a rare treat Olipop sparkling tonic & sliced honeycrisps.
August 14th, 2019: “the usual” prep = 10min / cost = $5
July 19th, 2019: This is what happens when the wifey visits for lunch.
July 16th, 2019: Ready to take on my day. Picked the blackberries on my morning run. 😉
July 7th, 2019: 🌻 Sunday visionary brunch with fellow science nerd Jessica Hodson. We’ve been discussing the future of healthcare, IBD, paradigms in science & society, and collaborative software for our program. Food: Caprese with goat cheese, poached eggs, wild blackberry smoothies.
June 26th, 2019: Welcome to my morning. #ibd#remission

Cost: <$8 Time: <12 mins

Breakfast – Point Reyes farm fried egg on grindstone GF bread, avocado, heirloom tomato caprese with Sonoma goat cheese and basil from our garden, banana, and strawberries

Kale smoothie – kale, spinach, pineapple, almond butter, apple, almond milk(made Sunday for the week, 10 mins)

Blueberry smoothie – blueberries, goat kiefer, banana, avocado, unsweetened cocoa, apple, almond milk (made Sunday for the week, 10 mins)

Turmeric tonic (courtesy of Amy!) – Tumeric, ginger, lemon, black pepper, filtered water

Homemade matcha.

IBD supplements backed by the power of science.

Done. 

April 22nd, 2019: It’s springtime in Mendocino, California! Here was my breakfast at a dear friend’s cabin recently. Sheep yogurt, maple syrup, and some locally foraged frozen huckleberries from earlier in the season. Yum!