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 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.
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!
Sweet potato, water, oat flour, eggs, baking powder, ghee, blueberries, cinnamon, vanilla, salt. Done.
“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”
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
IBD supplements backed by the power of science.