Andrew’s Food Posts
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: 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!
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.