November is here, and with it comes one of my favorite times of year to gather around the table; Thanksgiving! Between planning the menu, pulling out family-favorite recipes, spending a little extra time in the kitchen, and sharing good food with those I love, there’s plenty to look forward to this month.

I’ve always loved how food bri…

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A Halloween Throwback 🎃

Growing up, Halloween meant dressing up, trick-or-treating at friends’ and family’s houses, and trunk-or-treating at church. Of course, half the fun was getting home and sorting through all the candy to see what you ended up with!

While I certainly wasn’t picky when it came to Halloween candy, Butterfingers and Reese’s were always at the top of my list. There was just something about that crispy, flaky peanut butter center wrapped in chocolate that made Butterfingers one of my favorites.

So naturally, I had to try recreating them in my own kitchen!

I’ll admit, I wasn’t entirely sure how close I could get to the original, especially using honey instead of traditional candy-making sugars. But after my first bite, I was genuinely blown away!

The center has that same peanut brittle-like crunch, with delicate layers that practically melt in your mouth. The peanut butter flavor is incredibly close to the original, too! The biggest difference is the rich dark chocolate coating, which I personally think pairs beautifully with the sweet, crunchy center.

And I’m not exaggerating when I say this might be my best homemade candy recipe to date!

With just a handful of ingredients, a little patience, and some folding magic, you can recreate one of my favorite childhood Halloween treats right at home, mSCD style!

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Why You’ll Love These Homemade Butterfingers 🍫

• That signature Butterfinger crunch! The crispy, flaky peanut butter center is surprisingly close to the original, with delicate, peanut brittle-like layers that crunch with every bite before practically melting in your mouth.

• Made with just a handful of ingredients. No refined sugar or complicated ingredients here! Honey, natural peanut butter, and unsweetened cornflakes come together to create that classic candy bar texture and flavor.

• A nostalgic favorite, reimagined! All the peanut buttery, chocolatey goodness of a childhood Halloween favorite, made mSCD-friendly and refined sugar-free.

• Perfectly portioned for a sweet treat. These fun-size bars are great for Halloween, sharing with friends and family, or keeping a little homemade candy tucked away for when your sweet tooth strikes.

• Surprisingly simple to make! Don’t let the flaky layers intimidate you. With a candy thermometer, a silicone mat, and a little patience, you can recreate this classic candy right in your own kitchen!

  ---

  Ready for a Little Halloween Magic? 🎃

  The secret to that irresistible crunch is all in the honey and a little folding technique that creates those delicate, crispy peanut butter layers!

  The full recipe, step-by-step instructions, and my chef’s tips for getting that signature Butterfinger texture are waiting just below for paid subscribers.

  Not a subscriber yet? Join for just $5/month or $50/year to unlock this recipe, my growing collection of exclusive mSCD and SCD recipes, monthly Kitchen Companions, and more!

  Now, let’s make some candy! 🍫

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From chocolate-covered candy favorites to caramel apples and even a spooky sip, Halloween has always been about the treats (at least in my kitchen anyway!).

This year, I’m rounding up five of my favorite Halloween-inspired recipes in this FREE post to help you celebrate the spooky season, Chef with IBD style! Whether you’re looking to recreate a childhood candy favorite, whip up something festive for a Halloween gathering, or simply enjoy a little something sweet, there’s a treat here for everyone!

All five recipes are SCD or mSCD-friendly and made without refined sugar, with four of the recipes being completely free to enjoy!

So grab your cauldron (aka mixing bowl), and let’s make a little Halloween magic together! 🧡

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The Halloween Treat Lineup🍬

A Spooky Sip: Vampire Mocktail 🧛‍♀️

No Halloween celebration is complete without a spooky sip! This festive Vampire Mocktail is a fun, alcohol-free addition to your Halloween festivities, whether you’re hosting a party or enjoying a cozy night in.

🧡 Get the FREE mSCD Recipe

A Halloween Classic: Reese’s Copycat 🍫

What’s Halloween without a little chocolate and peanut butter? This homemade take on the classic Reese’s candy brings together one of my favorite flavor combinations for a nostalgic treat made without refined sugar!

🧡 Get the FREE mSCD Recipe

Trick-or-Treat Favorite: Fun-Size Twix 🍬

Chocolate, caramel, and a delicious cookie layer? Yes, please! These homemade fun-size Twix-inspired treats bring a little childhood Halloween nostalgia into the kitchen, and they’re perfectly portioned for a sweet treat.

🔒 Get the mSCD Recipe — Paid Subscribers

A Fall Favorite: Caramel Apple Slices 🍎

Who says you need a whole caramel apple to enjoy this classic fall treat? These caramel apple slices are a fun way to enjoy those familiar flavors without all the fuss.

🧡 Get the FREE SCD Recipe

Homemade Sweetness: Caramel Candies 3 Ways 🍯

Last but certainly not least, homemade caramel candies! With three different ways to enjoy them, this recipe is a fun addition to your Halloween candy lineup and proof that you don’t need refined sugar to make something sweet and satisfying.

🧡 Get the FREE SCD Recipe

Carving Pumpkins? I’ve Got You Covered! 🎃

Before you grab that carving knife and turn your pumpkin into a jack-o’-lantern, let’s talk technique!

Pumpkin carving is a fun Halloween tradition, but working with those large, round pumpkins can be a little tricky (and slippery!). In my October Kitchen Companion, I’m sharing chef-inspired pumpkin-carving tips to help you tackle your jack-o’-lantern safely and confidently.

From setting up your workspace to handling your pumpkin with care, a few simple tricks can make the whole experience a little easier and a lot more enjoyable!

This guide is available exclusively to paid Chef with IBD subscribers, along with even more seasonal kitchen tips, recipes, and resources for just $5/month or $50/year.

Wishing You a Spooktacular Halloween! 👻

Whether you’re whipping up a batch of homemade candy, sipping on something spooky, or carving pumpkins with family and friends, I hope this Halloween brings you plenty of sweet treats and a little bit of magic!

I’d love to know: Which Halloween candy was your favorite growing up? Let me know in the comments!

Thank you, as always, for being here and supporting Chef with IBD. Wishing you and yours a safe, fun, and delicious Halloween!

Happy Halloween!

Abigail Marie
The Chef with IBD 💜

If you’ve ever tried cutting through a butternut or acorn squash and felt like you needed to hit the gym first, or that every piece you cut goes flying off your cutting board you’re not alone!

Winter squash is one of my favorite ingredients to cook with during the fall, but let’s be honest, those thick skins and dense flesh can make preparing them feel like quite the workout. And while reaching for a bigger knife or using more force might seem like the answer, there’s actually a much easier way!

As a professionally trained chef, one of the things I love sharing most is how a little kitchen knowledge and proper technique can make cooking easier, safer, and a whole lot more enjoyable.

That’s exactly what we’re diving into today! I’ll be showing you one of my favorite tricks for tackling tough winter squash: the rocking technique. Instead of forcing your knife straight through, this method uses gentle, controlled movements to help make cutting easier. We’ll also cover essential knife safety, preparation tips, and a few common mistakes to avoid.

🍁 A Little Fall Treat From My Kitchen to Yours!

If you’ve been following along, you know that fall is hands down my favorite time of year. So, in the spirit of pumpkin season, cozy meals, and all things autumn, I thought I’d share a little something extra!

This month’s Kitchen Tip deep dive is completely FREE! 🎃

These educational deep dives are normally reserved for my paid subscribers, but I wanted to give everyone a chance to experience what they’re all about. Think of it as a little fall treat from my kitchen to yours, no tricks, all treats! 👻

Whether you’re following SCD, mSCD, or simply looking to improve your kitchen skills, I hope you walk away with a new technique that makes preparing your favorite fall recipes a little easier.

Now, grab your squash, sharpen those knives, and let’s get into it!

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🎥 Watch & Learn: The Rocking Technique

Ready to make cutting winter squash a little less intimidating? Let me show you one of my favorite kitchen tricks!

The secret isn’t a bigger knife or more muscle. It’s all about working smarter, not harder!

Instead of trying to force your knife straight down through the tough skin and dense flesh, the rocking technique uses gentle, controlled movements to help the blade gradually work its way through the squash.

Here’s the idea: Keep your knife steady and gently rock the squash back and forth against the blade. This allows the knife to cut through a little at a time rather than trying to push through the entire squash at once.

It’s a simple adjustment that can make a big difference!

👀 See It in Action!

As you watch, pay attention to how I’m using small, controlled movements rather than excessive force. The goal is to let the sharp blade do the cutting while keeping the squash stable and your hands safely away from the cutting path.

Chef’s Tip: Control is always more important than speed! Make sure your cutting board is secure, your knife is sharp and sturdy, and your squash is stable before attempting this technique. If the blade becomes stuck or the squash starts slipping, stop rather than forcing the cut.

Now that you’ve seen the rocking technique in action, let’s talk about a few essential knife safety tips before putting it into practice!

🔪 Before You Cut: Safety First!

Before we start slicing and dicing, let’s talk knife safety!

Winter squash can be particularly tricky to work with thanks to its thick skin, dense flesh, and sometimes awkward shape. While the rocking technique can make cutting easier, having the right tools and a safe setup is just as important.

Here are a few of my go-to kitchen safety tips to keep in mind before tackling your next squash!

1. Secure Your Cutting Board

A sliding cutting board is an accident waiting to happen! One of the simplest ways to make your kitchen safer is to ensure your cutting board stays firmly in place while you work.

My favorite trick? Place a damp kitchen towel or nonslip mat underneath your cutting board. It takes just a few seconds and can make a huge difference!

🎥 Watch & Learn: How to Secure Your Cutting Board

It’s a simple technique I use in my own kitchen, and one I recommend making a habit every time you reach for your cutting board!

2. Choose the Right Knife

Use a sharp, sturdy chef’s knife that’s large enough to comfortably handle the squash you’re cutting. A dull knife requires more force and can be more difficult to control. Avoid flimsy or flexible blades that may bend under pressure.

3. Create a Stable Surface

Round or oddly shaped squash can easily roll around while you’re trying to cut them. Whenever possible, trim a small section to create a flat, stable surface before continuing. For butternut squash, separating the long neck from the rounded bulb can also make it easier to manage.

4. Watch Those Fingers!

Always keep your fingers away from the blade’s path and maintain a secure grip on the squash. Never position your hand underneath the knife or where the blade could travel if it slips.

5. Never Force a Stuck Knife

If your knife gets stuck in the squash, resist the urge to push harder, twist the blade, or pull it free with excessive force. Stop, stabilize everything, and carefully reassess before continuing. If the squash is too hard or unstable to cut safely, choose another preparation method rather than risking an injury.

👩‍🍳 A Final Chef’s Tip

A sharp knife, a stable cutting surface, and controlled movements are far more important than speed or strength.

The rocking technique should only be used when you can maintain full control of both the knife and the squash. If you can’t keep your hands safely clear of the blade while moving the squash, skip the technique.

And remember, there’s no shame in purchasing pre-cut squash! Sometimes the smartest kitchen decision is knowing when to make things a little easier on yourself.

Now that we’ve covered the basics, let’s put those skills to work and walk through preparing winter squash step by step!

🎃 Putting It Into Practice: From Whole Squash to Ready-to-Cook

Now that we’ve covered the rocking technique and essential knife safety, let’s put those skills to work!

In the video above, I walk you through breaking down an entire butternut squash, from trimming and peeling to removing the seeds and cutting it into manageable pieces.

Once your squash is prepped, you can cut it into cubes, sticks, or flat slices, depending on what you’re making. The rounded, seed-containing portion can also be cut into wedges or smaller pieces after removing the seeds.

Uniform Cuts Matter!

Uniform cuts aren’t just about making your food look pretty! Pieces that are roughly the same size cook at a similar rate, helping prevent some from becoming mushy while others are still undercooked.

Whether you’re roasting squash for a cozy fall side dish or adding it to a hearty soup, taking a few extra moments to make consistent cuts can make a big difference in the finished dish.

🍂 What About Other Winter Squash?

While butternut squash is a great place to start, different varieties have their own little quirks!

• Acorn Squash: Its deep ridges and rounded shape make peeling tricky. I usually recommend halving it, removing the seeds, and roasting it with the skin on.

• Delicata Squash: One of the easiest varieties to prepare! Its thin, edible skin means there’s no need to peel it. Simply halve, scoop out the seeds, and slice into half-moons.

• Spaghetti Squash: Typically roasted in halves, then scraped with a fork to create its signature spaghetti-like strands. Its hard rind can be challenging to cut, so take extra care.

• Kabocha Squash: Known for its dense flesh and tough exterior. Its skin becomes tender and edible when cooked, but cutting it requires extra caution.

A Little Kitchen Shortcut!

If you’re struggling with an especially tough squash, you can soften it slightly before cutting. Pierce the skin in several places, then microwave it briefly, provided it fits safely in your microwave. Let it cool enough to handle before cutting.

And remember, there’s absolutely no shame in buying precut squash! Sometimes the smartest kitchen decision is knowing when to make things easier on yourself.

👩‍🍳 Chef’s Notes: 3 Things to Remember

Before you head off to tackle your next winter squash, here are three things I want you to keep in mind!

1. Technique Over Strength! 💪

You don’t need to wrestle your squash into submission! A sharp knife, a secure cutting board, and slow, controlled movements will get you much further than brute force. Remember, the goal is to work smarter, not harder!

2. Size Matters (When It Comes to Cooking!)

Whether you’re roasting, sautéing, or simmering, try to keep your squash pieces relatively uniform. Smaller pieces generally cook faster, while larger pieces take longer. Consistent cuts mean more consistent results!

3. Don’t Overcomplicate It!

Not every squash needs to be peeled, diced, or even cut before cooking! Delicata has an edible skin, acorn squash is wonderful roasted in halves, and some varieties can be cooked whole before cutting. Choose the preparation method that makes the most sense for your recipe and your comfort level.

My biggest takeaway? Confidence in the kitchen comes with practice! The more comfortable you become with your tools and techniques, the easier preparing ingredients like winter squash will feel.

🍲 Now Let’s Get Cooking!

You’ve learned the technique, practiced your knife skills, and prepped your squash. Now for my favorite part: turning those beautiful fall ingredients into something delicious!

Winter squash is incredibly versatile, lending itself to everything from cozy soups and savory sides to hearty breakfasts and even sweet treats.

If you’re looking for a little inspiration, here are a few of my favorite SCD and mSCD recipes to put those newfound kitchen skills to work!

🎃 Acorn Squash & Apple Soup

Creamy, comforting, and perfect for those chilly fall evenings!

🥞 Blender Butternut Squash Pancakes

Who knew butternut squash could make such a delicious breakfast? These easy blender pancakes are a fun way to incorporate seasonal squash into your morning routine!

🍳 Butternut Squash Breakfast Hash

A hearty, savory breakfast that’s perfect for those mornings when you’re craving something warm and satisfying.

🥗 Delicata Squash Salad

A beautiful combination of seasonal flavors that proves winter squash can be just as delicious in a fresh salad as it is in a warm, comforting dish.

Whether you’re roasting, sautéing, or simmering, these recipes are a great excuse to practice your new kitchen skills. And who knows? You might just discover a new fall favorite!

🍁 Keep the Fall Cooking Inspiration Going!

Now that you’ve mastered a few new kitchen skills, why not put them to good use?

If you enjoyed this free Kitchen Tip deep dive, there’s even more fall-inspired goodness waiting for you in my October Chef with IBD Kitchen Companion: Squash, Spice & Everything Cozy!

This month’s exclusive companion is packed with seasonal cooking inspiration, including a guide to winter squash varieties, storage tips, homemade pumpkin spice, cozy SCD and mSCD recipes, Halloween treats, and more!

Think of it as your little seasonal guide to making the most of fall in the kitchen.

Explore October’s Kitchen Companion Here! 🍂

The Kitchen Companion, along with my exclusive recipes and regular Kitchen Tip deep dives, is available to paid subscribers for just $5/month or $50/year.

Your support helps me continue creating recipes, sharing culinary education, and making cooking with dietary restrictions a little more approachable (and a lot more delicious!).

Whether you’re a free or paid subscriber, I’m so glad you’re here!

💜 Thank You & Happy Fall Cooking!

Thank you so much for joining me for this special free Kitchen Tip deep dive! I hope you’ve picked up a new trick or two that makes preparing winter squash a little less intimidating.

One of my favorite things about being a chef is sharing the little techniques that can make such a big difference in everyday cooking. And if this lesson saves you a little time, frustration, or an unexpected arm workout, I’d call that a win!

I’d love to hear from you in the comments: What’s your favorite winter squash to cook with, and which one gives you the most trouble in the kitchen?

As always, thank you for being part of my little corner of the internet and for supporting The Chef with IBD. Whether you’re here for the recipes, culinary tips, or simply a little kitchen inspiration, I appreciate you!

Until next time, happy cooking and enjoy all those cozy fall flavors!

Abigail Marie
The Chef with IBD💜

Fall has always been one of my favorite times of year, especially when pumpkin becomes front and center!

When I was a teenager and into my early twenties, one of my favorite seasonal treats to pick up at Starbucks was their pumpkin scone. That perfectly spiced, buttery scone topped with a thick layer of sweet white icing and that signature orange pumpkin spice drizzle was something I looked forward to every fall. And of course, I had to pair it with a Pumpkin Spice Latte. (basic I know) 😂

Fast forward to today, and my love for all things pumpkin spice certainly hasn’t changed!

That food memory is what inspired me to create these Gluten-Free Pumpkin Scones with Vanilla Glaze. I wanted something that captured the flavors and textures I remembered: a buttery, tender, slightly crumbly scone filled with warm pumpkin spices and topped with a sweet, creamy glaze.

Now, these might not have that signature orange drizzle over the white icing, but I have to say, they definitely remind me of those pumpkin scones I used to get! The best part? They’re surprisingly easy to make, naturally sweetened with honey, and still perfect for enjoying alongside your favorite fall coffee.

Whether you’re enjoying one with your morning PSL (no judgment here!), as an afternoon pick-me-up, or simply because you’re craving a little taste of fall, I hope these pumpkin scones bring a little extra coziness to your kitchen and those you love!

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Why You’ll Love These Pumpkin Scones 🎃

• Classic Bakery-Style Texture: Buttery, tender, and slightly crumbly with lightly crisp edges, just like a good scone should be! No dry, dense, or gummy scones here.

• Surprisingly Easy to Make: No fancy equipment or complicated techniques required! Just a few bowls, a pastry cutter (or your hands), and a little patience while the dough chills.

• Full of Cozy Fall Flavors: Real pumpkin purée, cinnamon, ginger, nutmeg, and cloves come together for that classic pumpkin spice flavor we all know and love.

• Sweet Vanilla Glaze: A creamy coconut butter glaze, naturally sweetened with honey, adds just the right amount of sweetness to complement the warm spices.

• Gluten-Free & Refined Sugar-Free: Made with a blend of gluten-free flours and sweetened with honey, these scones are a delicious way to enjoy a seasonal bakery favorite with mSCD-friendly ingredients.

• Perfect with Your Morning Coffee: Whether you’re team PSL, black coffee, or a cozy cup of tea, these scones make a wonderful breakfast treat or afternoon snack!

Ready to bring a little bakery-style fall magic into your own kitchen? 🍂 The full recipe, including my tips for achieving that perfectly buttery, crumbly texture and homemade vanilla glaze, is waiting just below for paid subscribers!

Become a paid subscriber for just $5/month or $50/year to unlock this recipe, my full archive of exclusive recipes, and more delicious inspiration from The Chef with IBD. Your support helps me continue creating and sharing recipes that make eating well something to look forward to!

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October is here, and you know what that means: pumpkins, cozy comfort food, warm spices, and some Halloween magic!

This is hands down my favorite time of year! Between chilly evenings, fuzzy jackets, and all things pumpkin, there’s so much to love. And Halloween? Well, let’s just say my decorations may have already been up by September 30th. 😂

This month’s Kitchen Companion is all about squash, spice, and everything cozy! We’re taking a closer look at one of fall’s most versatile ingredients, exploring different varieties of squash, their nutritional benefits, and how to choose, store, and prepare them. I’ll also be sharing some practical chef tips, a homemade pumpkin spice blend, and plenty of cozy SCD and mSCD recipes to keep you inspired throughout the month. Plus, we’ll sprinkle in a little Halloween fun with pumpkin carving tips and festive treats!

Think of this as your go-to October kitchen resource. My goal is to make these Kitchen Companions something you can return to throughout the month, whether you’re looking for dinner inspiration, learning more about seasonal ingredients, picking up a new kitchen skill, or getting into the Halloween spirit, I’ve got you covered!

Let’s get cooking! 💜

Ready to dive into October’s Kitchen Companion?

This seasonal guide is an exclusive perk for paid subscribers. For just $5/month or $50/year, you’ll unlock the full Kitchen Companion, exclusive SCD & mSCD recipes, weekly Kitchen Tip deep dives, and access to the subscriber archive.

Your support helps me continue creating delicious recipes and practical culinary resources for the IBD community and helps me turn my dream into a reality of making this my full time job one day. Thank you for being part of my kitchen!

Subscribe below to unlock all the cozy fall goodness!

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October is here, and I think we can officially call it cozy season! The apples of September are giving way to pumpkins and other squash, the meals coming out of my kitchen are getting a little warmer and heartier, and I’m fully embracing all the flavors that make this time of year so much fun to cook and bake through.

This month’s free monthly newsletter is packed with all things fall, from a new Pumpkin Spice Latte Syrup and some of my favorite pumpkin recipes, to Halloween treats, cozy meals lately, and a sneak peek at what I’m working on for October’s Kitchen Companion. I’m also sharing a very special personal update because Zach and I celebrated our five-year wedding anniversary at the end of September.

But first, I have to know: Are you Team Apple 🍎 or Team Pumpkin 🎃?

After spending September celebrating apple season, I’m curious which fall flavor wins in your kitchen. Leave a comment and tell me! I promise you won’t hurt my feelings if you choose apple. 😂

Now grab something cozy to drink, and let’s get into October and all it has to offer!

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✨ Recipe Spotlight: Homemade Pumpkin Spice Latte Syrup 🎃☕

Pumpkin spice season is officially here, and this month’s featured recipe makes it easy to bring a little coffee-shop fall flavor right into your own kitchen!

My Homemade Pumpkin Spice Latte Syrup is made with real pumpkin, warm fall spices, and honey. Add it to hot coffee for those cooler fall mornings or pour it over ice when October still feels a little more like summer.

Best of all, this recipe is completely FREE for everyone! Whether you’re already a subscriber or just stopping by for a new fall recipe, I hope it brings a little extra cozy to your October.

👉 Make this Pumpkin Spice Latte Syrup

🍽️ Meals Lately

A little peek at what’s actually been on my plate lately! As the seasons start to change, I’ve noticed our meals changing right along with them, less of the light summer fare and more warm, cozy plates filled with some of my favorite fall flavors.

🧇 SCD Waffles, Potato Hash & Eggs

Breakfast for dinner is always a good idea, not to mention a nostalgic childhood dinner of mine. I made my SCD Waffles alongside a potato version of my Butternut Squash Breakfast Hash. I simply swapped the squash for potatoes and topped the hash with eggs for a cozy, filling meal.

It’s also a good reminder that recipes don’t always have to be followed exactly, sometimes a simple swap based on what you have or tolerate can turn an old favorite into something new.

👉 SCD Waffles
👉 Butternut Squash Breakfast Hash

🍎 Apple Butter Pork Chop & Parmesan Brussels Sprouts

This plate just feels like fall! Zach grilled the pork chops, and we topped it with my homemade Apple Butter, made with some of the apples we brought home from our apple-picking trip! We served it with mashed potatoes and my Parmesan Brussels Sprouts for a cozy dinner that let the apples of September shine!

👉 Homemade Apple Butter
👉 Parmesan Brussels Sprouts

🍗 Smoked Chicken with All the Cozy Sides

Zach was back at the smoker for this one! We had smoked chicken with mashed potatoes, roasted carrots, and green beans sautéed with onions. (my personal favorite way to have green beans!)

There wasn’t anything complicated about this dinner, but those are sometimes my favorite meals, and I can definitely feel that our kitchen has officially started transitioning into fall cooking.

🎃 Pumpkin Season Favorites

If October had an official flavor, I think pumpkin / pumpkin spice would have a pretty strong case. Now that pumpkin season is in full swing, it’s the perfect time to bring back some of my favorite pumpkin recipes from over the years.

Whether you’re looking for something to enjoy with your morning coffee, a cozy fall dessert, or your own homemade Pumpkin Spice Latte, there’s plenty of pumpkin goodness to choose from:

🎃 Pumpkin Roll
🎃 Pumpkin Blondies
🎃 Pumpkin Spice Latte
🎃 Pumpkin Cheesecake
🎃 Pumpkin Loaf with Vanilla Icing
🎃 Pumpkin Cookies with Vanilla Icing
🎃 Pumpkin Pie

👉 Click each title above for the full recipe!

And if you’re looking for an easy way to add a little pumpkin spice to your everyday coffee, don’t forget about this month’s new Pumpkin Spice Latte Syrup featured above.

Happy pumpkin season!

👻 A Little Something Spooky

No October newsletter would be complete without a few treats for Halloween! Whether you’re planning a Halloween party, looking for a homemade alternative to some classic candy favorites, or just want an excuse to make something fun and festive, I’ve got you covered.

Here are a few of my favorite Halloween-worthy recipes:

🧛‍♀️ Vampire’s Kiss Mocktail
🍫 mSCD Copycat Twix Bars
🥜 mSCD Copycat Reese’s Cups
🍎 Caramel Apple Slices
🍬 Homemade Caramel Candies 3 Ways

👉 Click each title above for the full recipe!

From a spooky sip to homemade chocolate and caramel treats, there’s a little something here for kids and grown-ups alike. Because having dietary restrictions doesn’t mean we have to miss out on the fun parts of Halloween.

Wishing you a spooky, sweet, and delicious Halloween! 👻🎃

📖 October Kitchen Companion Sneak Peek: Winter Squash

This month’s Chef with IBD Kitchen Companion is embracing one of my favorite parts of fall cooking: winter squash!

From butternut and acorn to spaghetti squash and beyond, we’ll explore the different varieties you’ll find this time of year, ways to prepare and use them, chef tips, seasonal inspiration, and recipes to help you make the most of them in your own kitchen.

And that’s not all that’s coming for paid subscribers this month! For October’s separate Kitchen Deep Dive, I’ll be building on my How to Cut Winter Squash video and taking a closer look at how to safely break down those sometimes intimidating fall squash in your own kitchen. 🔪

Think of it as bringing a little bit of culinary school into your home kitchen, along with practical information and techniques you can actually use.

✨ Both October’s Kitchen Companion and Kitchen Deep Dive will be available exclusively for paid subscribers.

Not a paid subscriber yet? You can join for $5/month or $50/year for access to these posts, my paid recipes, and the subscriber archive.

👉 Upgrade your subscription here:

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💜 A Personal Update: Five Years!

This month brought a pretty special milestone for Zach and me, we celebrated our five-year wedding anniversary! 🥂 It’s hard to believe it has already been five years since our wedding day.

We celebrated with a special dinner out and brought along a bottle of wine from our wedding, a 100% Syrah from France that we had saved all these years. I was a little curious (and maybe slightly nervous) to see how it had held up, but it was still wonderfully delicious and had aged beautifully. Getting to open a bottle from such a special day five years later made our anniversary dinner feel even more meaningful.

For dinner, we celebrated properly with steak and lobster, and I started with a prawn appetizer. When we got home, I had also made my Molten Lava Cakes for dessert. Apparently I was too excited to eat them because I completely forgot to take a picture! You’ll just have to trust me that they were there, and thankfully, I do have the recipe to share.

👉 Molten Lava Cake Recipe

We also had a little fun with the traditional fifth-anniversary gift of wood. Zach surprised me with the sweetest heart-shaped wooden puzzle made from one of our wedding photos. I gave him an engraved wooden whiskey glass and wooden keychains that each have part of five tally marks engraved on them, so when we put the two keychains together, they complete the five.

Between opening our wedding wine, exchanging gifts, enjoying an incredible dinner, and ending the night with chocolate, it was such a special way to celebrate five years together.

Here’s to five years married and many, many more. 💜

✨ What’s Next & Thank You

And just like that, another newsletter is in the books! As we head toward November, I’m already starting to think about Thanksgiving, holiday cooking, and all the cozy recipes that come along with this time of year. There’s plenty more happening in the kitchen, and I can’t wait to share it with you.

Paid subscribers can look forward to this month’s Winter Squash Kitchen Companion and Kitchen Deep Dive, along with more recipes and subscriber content throughout the month. And whether you’re a free or paid subscriber, there’s plenty more fall goodness still to come.

As always, thank you for spending a little part of your month here with me. Every recipe you make, post you read, comment you leave, and newsletter you open helps support this little corner of the internet more than you know.

I hope October brings you plenty of cozy meals, something pumpkin-spiced, a little Halloween fun, and time with the people you love. 💜

Until next month, happy cooking and Happy Halloween! 🎃👻
Abigail Marie
The Chef with IBD

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Happy fall, friends! Tuesday officially marked the first day of fall, which means I finally have an excuse to fully embrace all things cozy, spiced, and pumpkin. (As if I really needed one, my house already has all the fall decor out!)

Of course, here in the South, the weather hasn’t quite gotten the fall memo yet. We’re officially in fall while the temperatures outside are still saying summer, which is exactly why I made this pumpkin spice coffee syrup recipe to be just as delicious iced as it is hot.

And since we’re officially in the season, I knew my free recipe this month had to involve one of fall’s most iconic flavors: pumpkin spice!

I was actually first introduced to the pumpkin spice latte back in high school, over a decade ago now, which feels slightly painful to type. I immediately loved it, just like so many of us did. This was back before there was pumpkin spice everything, if you can even imagine such a time!

These days, I love being able to recreate those same cozy flavors at home with ingredients that work for the way I eat now.

This homemade SCD Pumpkin Spice Coffee Syrup combines real pumpkin purée, honey, cinnamon, nutmeg, and cloves into an easy syrup that you can blend with freshly brewed coffee and your favorite SCD-friendly nut milk. The blender brings everything together while giving the milk that light, frothy texture that makes your everyday coffee feel just a little more special.

Make it hot for a cozy morning at home or pour it over ice when fall has technically arrived but the Southern weather disagrees. Either way, we’re calling it fall! 🍂

Subscribe now

☕ Why You’ll Love It

This pumpkin spice coffee has all those warm, nostalgic fall flavors without refined sugar or a long list of ingredients. The real pumpkin adds a subtle pumpkin flavor and a little body, while cinnamon, nutmeg, and cloves bring that unmistakable pumpkin-spice warmth.

Even better, one batch of syrup makes four coffees, so you can make it once and keep the rest in the refrigerator for an easy PSL-inspired treat throughout the week.

And because this is my free recipe of the month, everyone gets to join me for a little pumpkin spice season! 💜

📝Notes & Substitutions

Pumpkin purée vs. pumpkin pie filling: Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling typically contains added sweeteners and spices, while plain pumpkin is just that.

Adjust the pumpkin flavor: I designed this recipe to make four servings, which gives the finished coffee a subtle pumpkin flavor that I think works beautifully with the cinnamon, nutmeg, and cloves. If you prefer a stronger pumpkin flavor, simply divide the batch into three servings instead of four and add a little more syrup to each coffee.

Nut milk: I personally love using Elmhurst Unsweetened Almond Milk here. It has a simple ingredient list and works for SCD, and it blends up beautifully with the coffee and pumpkin syrup. This isn’t sponsored or affiliated, I genuinely just like it! You can substitute another SCD or mSCD compliant nut milk that works for you.

Hot or iced: For a hot pumpkin spice coffee, blend the syrup with hot coffee and almond milk until creamy and frothy. For an iced version, let your coffee cool first, blend everything together, and pour over ice.

Don’t skip the blender: Blending isn’t just about giving your PSL that coffee shop worthy frothy top! It helps emulsify the pumpkin purée and almond milk evenly into the coffee for a smoother, more cohesive drink.

Storage: Store leftover pumpkin spice syrup in an airtight container or jar in the refrigerator for up to one week. The mixture may naturally separate as it sits, so give it a good stir or shake before using.

🎃 More Pumpkin Spice Favorites

If today’s recipe has you officially in the mood for pumpkin spice season, there’s plenty more where that came from! Here are a few more cozy pumpkin favorites from my kitchen to enjoy all fall long:

• Dairy-Free Pumpkin Spice Coffee Creamer: An easy way to add a little fall flavor to your everyday cup of coffee.

• Pumpkin Spice Cookies with Vanilla Icing: Soft, warmly spiced cookies finished with a sweet vanilla icing.

• SCD Pumpkin Spice Latte: My homemade take on the fall coffee-shop classic!

• Pumpkin Pecan Muffins with Glaze: Pumpkin muffins filled with warm fall spices and pecans, then finished with a sweet glaze.

• Dairy-Free Pumpkin Cheesecake: A creamy, seasonal dessert packed with pumpkin flavor without the dairy.

• Pumpkin Loaf with Vanilla Icing: A cozy pumpkin loaf topped with vanilla icing that’s perfect alongside your morning coffee or as a fall dessert.

Whether you’re looking for breakfast, dessert, or another pumpkin-filled coffee, hopefully there’s a little something here to help you make the most of pumpkin season. 🍂

💜 A Free Recipe for You

Today’s SCD Pumpkin Spice Coffee Syrup is completely free, so keep scrolling for the full recipe! You can also subscribe for free to have new posts and recipes delivered straight to your inbox, or become a paid subscriber for $5/month or $50/year to unlock my exclusive recipes, Kitchen Companions, kitchen tips, and full paid archive.

Now, let’s make some pumpkin spice coffee! 🎃☕

☕ A Little Taste of Fall

Whether you’re drinking it hot under a cozy blanket or over ice because it’s somehow still 80-something degrees outside, I hope this homemade pumpkin spice coffee brings a little bit of fall to your day. 🍂

If you make this one, let me know whether you’re drinking yours hot or iced!

As always, thank you so much for reading, making my recipes, and supporting The Chef with IBD. I hope you enjoy this little free fall treat from my kitchen to yours. 💜

Happy fall y’all and happy PSL season!

Abigail Marie
The Chef with IBD

Happy fall, friends! Tuesday officially marked the first day of fall, which means I finally have an excuse to fully embrace all things cozy, spiced, and pumpkin. (As if I really needed one, my house already has all the fall decor out!)

Of course, here in the South, the weather hasn’t quite gotten the fall memo yet. We’re officially in fall while the temperatures outside are still saying summer, which is exactly why I made this pumpkin spice coffee syrup recipe to be just as delicious iced as it is hot.

And since we’re officially in the season, I knew my free recipe this month had to involve one of fall’s most iconic flavors: pumpkin spice!

I was actually first introduced to the pumpkin spice latte back in high school, over a decade ago now, which feels slightly painful to type. I immediately loved it, just like so many of us did. This was back before there was pumpkin spice everything, if you can even imagine such a time!

These days, I love being able to recreate those same cozy flavors at home with ingredients that work for the way I eat now.

This homemade SCD Pumpkin Spice Coffee Syrup combines real pumpkin purée, honey, cinnamon, nutmeg, and cloves into an easy syrup that you can blend with freshly brewed coffee and your favorite SCD-friendly nut milk. The blender brings everything together while giving the milk that light, frothy texture that makes your everyday coffee feel just a little more special.

Make it hot for a cozy morning at home or pour it over ice when fall has technically arrived but the Southern weather disagrees. Either way, we’re calling it fall! 🍂

Subscribe now

☕ Why You’ll Love It

This pumpkin spice coffee has all those warm, nostalgic fall flavors without refined sugar or a long list of ingredients. The real pumpkin adds a subtle pumpkin flavor and a little body, while cinnamon, nutmeg, and cloves bring that unmistakable pumpkin-spice warmth.

Even better, one batch of syrup makes four coffees, so you can make it once and keep the rest in the refrigerator for an easy PSL-inspired treat throughout the week.

And because this is my free recipe of the month, everyone gets to join me for a little pumpkin spice season! 💜

📝Notes & Substitutions

Pumpkin purée vs. pumpkin pie filling: Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling typically contains added sweeteners and spices, while plain pumpkin is just that.

Adjust the pumpkin flavor: I designed this recipe to make four servings, which gives the finished coffee a subtle pumpkin flavor that I think works beautifully with the cinnamon, nutmeg, and cloves. If you prefer a stronger pumpkin flavor, simply divide the batch into three servings instead of four and add a little more syrup to each coffee.

Nut milk: I personally love using Elmhurst Unsweetened Almond Milk here. It has a simple ingredient list and works for SCD, and it blends up beautifully with the coffee and pumpkin syrup. This isn’t sponsored or affiliated, I genuinely just like it! You can substitute another SCD or mSCD compliant nut milk that works for you.

Hot or iced: For a hot pumpkin spice coffee, blend the syrup with hot coffee and almond milk until creamy and frothy. For an iced version, let your coffee cool first, blend everything together, and pour over ice.

Don’t skip the blender: Blending isn’t just about giving your PSL that coffee shop worthy frothy top! It helps emulsify the pumpkin purée and almond milk evenly into the coffee for a smoother, more cohesive drink.

Storage: Store leftover pumpkin spice syrup in an airtight container or jar in the refrigerator for up to one week. The mixture may naturally separate as it sits, so give it a good stir or shake before using.

🎃 More Pumpkin Spice Favorites

If today’s recipe has you officially in the mood for pumpkin spice season, there’s plenty more where that came from! Here are a few more cozy pumpkin favorites from my kitchen to enjoy all fall long:

• Dairy-Free Pumpkin Spice Coffee Creamer: An easy way to add a little fall flavor to your everyday cup of coffee.

• Pumpkin Spice Cookies with Vanilla Icing: Soft, warmly spiced cookies finished with a sweet vanilla icing.

• SCD Pumpkin Spice Latte: My homemade take on the fall coffee-shop classic!

• Pumpkin Pecan Muffins with Glaze: Pumpkin muffins filled with warm fall spices and pecans, then finished with a sweet glaze.

• Dairy-Free Pumpkin Cheesecake: A creamy, seasonal dessert packed with pumpkin flavor without the dairy.

• Pumpkin Loaf with Vanilla Icing: A cozy pumpkin loaf topped with vanilla icing that’s perfect alongside your morning coffee or as a fall dessert.

Whether you’re looking for breakfast, dessert, or another pumpkin-filled coffee, hopefully there’s a little something here to help you make the most of pumpkin season. 🍂

💜 A Free Recipe for You

Today’s SCD Pumpkin Spice Coffee Syrup is completely free, so keep scrolling for the full recipe! You can also subscribe for free to have new posts and recipes delivered straight to your inbox, or become a paid subscriber for $5/month or $50/year to unlock my exclusive recipes, Kitchen Companions, kitchen tips, and full paid archive.

Now, let’s make some pumpkin spice coffee! 🎃☕

☕ A Little Taste of Fall

Whether you’re drinking it hot under a cozy blanket or over ice because it’s somehow still 80-something degrees outside, I hope this homemade pumpkin spice coffee brings a little bit of fall to your day. 🍂

If you make this one, let me know whether you’re drinking yours hot or iced!

As always, thank you so much for reading, making my recipes, and supporting The Chef with IBD. I hope you enjoy this little free fall treat from my kitchen to yours. 💜

Happy fall y’all and happy PSL season!

Abigail Marie
The Chef with IBD

Fall is starting to show up everywhere you look. The grocery stores and farmers markets are overflowing with different varieties of apples, winter squash is making its way back onto the shelves, and fall décor seems to have taken over just about every store.

It might still be hot here in the South, but that doesn’t mean we’re not ready for fall! 🍂

And in our house, one of the first signs of the season is our annual apple-picking trip. After turning some of this year’s haul into my SCD Instant Pot Apple Butter, I couldn’t think of a more perfect way to use the last of our hand-picked apples than an old-fashioned apple crisp.

Warm, cinnamon-spiced apples. A buttery, golden oat topping. And that smell that fills the entire kitchen while it bakes? It’s exactly the kind of dessert I want this time of year.

This recipe is also mSCD, using old-fashioned rolled oats, almond flour, honey, and a little potato starch to create that thick, saucy apple filling underneath the crisp topping.

So whether you still have apples left from an apple-picking adventure of your own or simply couldn't resist a bag at the farmers market, let's make the most of apple season, starting with a few more cozy favorites from my kitchen.

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🍏 More Ways to Enjoy Apple Season

If you’ve got an abundance of apples right now too, I have plenty of recipes to help you put them to good use!

SCD Instant Pot Apple Butter — I made another batch of this with our apple-picking apples this year! Pressure cooking makes homemade apple butter so much easier, and it’s one of my favorite ways to preserve that concentrated fall apple flavor.

SCD Crock Pot Apple Cider — A free recipe and such a cozy one to have simmering away on a chilly fall day.

SCD Apple Cake — A soft, warmly spiced apple dessert when you’re in the mood for cake rather than a crisp.

SCD Homemade Applesauce — One of the simplest ways to use up a big batch of apples and something that’s always handy to have in the refrigerator.

SCD Apple Caramel Slices — For when you want those classic caramel-apple flavors in a fun little treat.

Whether you went apple picking yourself or simply couldn’t resist all the beautiful apple varieties showing up at the grocery store and farmers market, there are plenty of ways to make the most of apple season. 🍎

💜 Want the full recipe?

Become a paid subscriber for $5/month or $50/year to unlock this Easy mSCD Apple Crisp and my full archive of paid recipes, plus monthly Chef with IBD Kitchen Companions, exclusive kitchen tips and deep dives, and more resources designed to help make cooking with IBD a little easier, and a lot more delicious.

Your subscription also directly supports the recipe testing, development, and work that goes into creating new SCD and mSCD recipes for this community. Thank you for helping me continue doing what I love! 💜

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Crack a couple into a cake. Add one to meatballs. Brush one over a crust. Whip the whites into a meringue. Use the yolk to make mayonnaise. The same basic ingredient can perform completely different jobs depending on how we use it.

And that’s exactly what I want to explore in this month’s Kitchen Tip Deep Dive. 🥚

As a chef, one of the most valuable things I’ve learned is that understanding why an ingredient is in a recipe. This gives you understanding and so much more freedom in the kitchen. Instead of simply following the directions, you start to understand what will happen if you change something, and why a substitution might work beautifully in one recipe but completely flop in another.

Eggs are the perfect example of that.

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🎥 Watch This Month’s Kitchen Tip

First, check out my reel of this tried and true egg freshness hack your grandmother probably used!

In today’s quick tip, we’re talking all things eggs, but here in the Deep Dive, we’re going much further than what I can fit into a Reel.

We’re going to look at what the white and yolk each contribute, the many different jobs eggs perform in cooking and baking, why egg size and temperature can matter, and one of the questions I hear often: What can I use instead of an egg?

The answer isn’t always as simple as swapping one ingredient for another. First, we need to figure out something much more important: What job is that egg doing in the recipe? 👩‍🍳

And once you understand that, egg substitutions start making a whole lot more sense.

🥚 Ready to crack into the science?

Paid subscribers, we’re going beyond the quick tip to explore:

🥚 The six major jobs eggs can perform in a recipe
👩‍🍳 Why egg whites and yolks behave differently
📏 When egg size actually matters
🌡️ Why some recipes specify room-temperature eggs
🔄 How to approach egg substitutions based on what the egg is actually doing
💡 Plus a few of my favorite chef tips for working with eggs

Let’s crack into it! 👇

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Consider supporting my work and subscribing for $5 a month or $50 a year, Cancel anytime.

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Apples are undoubtedly one of the first signs that fall is on its way. And before we fully jump into all things pumpkin spice, I think apples deserve their moment in the spotlight! 🍎

So, for the very first Chef with IBD Kitchen Companion, we’re celebrating apple season.

This new monthly resource is designed to go beyond simply giving you another recipe to follow. As a professionally trained chef living with IBD, I want to share more of the culinary knowledge I’ve picked up along the way and help you feel more confident in your own kitchen.

Each month, we’ll explore what’s in season along with chef tips, food science, ingredient substitutions, cooking techniques, and recipes from my archives that put it all into practice. I’ll also share a little of what’s happening in my own kitchen and give you the opportunity to help shape what we explore next.

The goal is to create something you can save, come back to, cook from, and learn from throughout the year.

And what better place to start than apple season?

Grab an apple (or maybe a mug of apple cider 😉), and let’s get into our very first Kitchen Companion!

🍎 What's in Season: Apples

There’s a reason apples feel so synonymous with fall. While you can find apples at the grocery store year-round, late summer through fall is when many varieties are being freshly harvested, and when you’ll start seeing a much bigger selection at grocery stores, farmers markets, and local orchards.

And if you’ve ever stood in front of an apple display wondering why there need to be so many different kinds, you’re not alone.

Sweet, tart, crisp, soft, all these different varieties aren’t just there to give us more choices. They can actually behave very differently in the kitchen. Some hold their shape beautifully when baked, some soften into the perfect applesauce or apple butter, and others are at their best eaten cold and crisp straight from the fridge.

We’ll get much more into why that happens in Chef School below, but first, let’s make sure we’re bringing home good apples in the first place.

🛒 What to Look for When Buying Apples

No matter which variety you’re buying, look for apples that feel firm and heavy for their size, with smooth, taut skin.

A little cosmetic imperfection isn’t necessarily a problem, especially if you’re picking them straight from an orchard, but I generally avoid apples with obvious soft spots, bruising, wrinkled skin, or broken areas that could indicate they’re beginning to deteriorate.

And here’s something worth knowing before you toss that bag of apples into a fruit bowl...where and how you store your apples can make a BIG difference in how long they stay crisp and fresh.

🍎 Ready for the rest of your September Kitchen Companion?

We’re just getting started!

Paid subscribers, keep reading below for my favorite way to store apples and help them stay fresh longer, plus:

🍎 How to choose the right apple variety for what you’re making
👩‍🍳 The food science behind why some apples hold shape while others break down
🔄 My apple substitutions & ways to make recipes your own
🛒 This month’s Ingredient Spotlight: cinnamon!
📖 An entire collection of apple recipes from my archives
💡 An extra Chef’s Tip you can use right away
💜 A little peek inside my own kitchen after our annual apple-picking trip

This is the very first Chef with IBD Kitchen Companion, and I’m so excited to have you here! 💜

Consider supporting my work for $5 a month or $50 a year

Subscribe now

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Welcome to September! This month always makes me excited for what's ahead. (I may already have some of my fall decorations up!) While it’s true Summer isn't quite over, the fall traditions do slowly start to make their way in, and for me, that means apple picking, spending more time in the kitchen, and getting inspired by all the flavors that come with a new season, and my favorite season at that!

We actually kicked off the season with our annual family apple-picking trip this past Sunday, and coming home with bags full of fresh-picked apples always gets me excited to head into the kitchen. You can probably guess what that means for the recipes around here over the next few weeks. 😉

But before we jump completely into fall, there’s still a little summer left to celebrate. This month’s newsletter has a mix of both seasons, with Labor Day recipe inspiration, some of my favorite apple recipes, a look at what’s been on my plate lately, and a few other things I’ve been working on behind the scenes.

I’ll also be sharing more from our apple-picking tradition and a personal update at the end.

Here’s to soaking up the last little bit of summer while getting excited for everything fall has to offer!

Read on to enjoy this FREE monthly Newsletter, and consider supporting my work for $5 a month or $50 a year.

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🇺🇸 Labor Day Favorites

Labor Day has always been for me, one last chance to soak up summer with good food, time outside, and maybe one more cookout before all things fall officially take over. If you’re still deciding what’s going on the menu, here are a few of my favorite SCD and mSCD-friendly recipes perfect for celebrating!

🍖 SCD Ribs
🍔 Pimento Stuffed Cheeseburgers
🥔 The Best mSCD, Paleo, & Whole 30 Potato Salad Egg-free!
🍉 Grilled Compressed Watermelon Salad with Honey Lime Yogurt
🍒 Cherry Lime Sorbet

Whether you’re firing up the grill, bringing a side to share, or just looking for something sweet to finish the day, I hope you find a little inspiration for your Labor Day table.

👉 Click each recipe title above to find the full recipe!

✨Recipe Spotlight: Cherry Pistachio Date Energy Bites

If September has you settling back into busier routines, these Cherry Pistachio Date Energy Bites are an easy snack to prep ahead and keep tucked away in the fridge.

Sweet Medjool dates, tart cherries, and nutty pistachios come together for a chewy, naturally sweetened bite with just the right balance of sweet, tart, and salty. They’re no-bake, SCD-friendly, and made with just a handful of simple ingredients.

And the best part? This recipe is completely FREE for everyone!

👉 Grab the full recipe HERE

P.S. For paid subscribers: If you’re looking for another make-ahead breakfast or snack, my new Honey Nut Granola is packed with oats, nuts, seeds, raisins, and those big crunchy granola clusters that are almost impossible not to snack on straight from the jar. 😉

👉 Find the subscriber recipe HERE

🍽️ Meals Lately

A little peek at what’s actually been on my plate lately! This month has been a mix of old favorites, newer recipes, and finding new ways to enjoy meals as I continue adding more foods back into my diet.

🌮 Sheet Tray Fajitas with Rice & Beans

An old favorite with a pretty exciting addition! I made my easy Sheet Tray Fajitas and served them in crunchy 100% corn taco shells topped with avocado, with rice and beans (still soaked and pressure cooked) on the side. Being able to enjoy corn again has opened up so many fun possibilities in the kitchen, and tacos were definitely high on my list!

👉 Sheet Tray Fajita Recipe HERE (Free recipe)

🥣 Honey Nut Granola

Sometimes the simplest breakfasts are the best. I’ve been enjoying a small bowl of my new Honey Nut Granola with cold almond milk, the perfect excuse to load up on those big, crunchy clusters!

👉 Honey Nut Granola Recipe HERE (Subscriber recipe)

🍋 Chicken Piccata with Mashed Potatoes & Brussels Sprouts

This is one of those classic dinners I always love coming back to. My Chicken Piccata is bright and lemony with plenty of flavor, not to mention one of my husband’s favorites, and this time I paired it with creamy mashed potatoes and roasted Brussels sprouts for an easy, comforting dinner.

👉 Chicken Piccata Recipe HERE (Free recipe)

🍎 Apple Season Is Here!

Our annual apple-picking trip can only mean one thing; it’s officially apple season in my kitchen! Whether you’ve recently visited an orchard yourself or simply have a bag of apples waiting on the counter, here are a few of my favorite recipes to make the most of apple season:

🍎 Homemade Apple Butter
🧁 Apple Muffins
🍰 Apple Cake with Salted “Caramel” Sauce
🍏 Apple Crumble
☕ Homemade Apple Cider
🍎 Apple Coffee Cake with Glaze

From cozy breakfasts and baked treats to homemade apple butter and cider, there’s a little something for every apple craving.

👉 Click each recipe title above for the full recipe!

And don’t worry, I’m not done yet! I came home from the orchard with plenty of inspiration, so keep an eye out for some new apple recipes coming your way this fall!

💜 A Personal Update

One of the highlights of the past month was something I look forward to every year, our annual family trip to Sky Top Orchard for apple picking! 🍎

There’s something about this tradition that always feels like the unofficial beginning of fall for me. Getting away for the day, spending time with family, enjoying the mountain air, shooting the apple gun (loading a stationary apple launcher and watching them fly at targets across the pond😂 ) and coming home with more apples than we probably need is something I never get tired of. After sharing some photos from previous years in last month’s newsletter, I’m excited to finally share a few from this year’s trip!

And, of course, being a chef and recipe developer at heart means I can’t come home with bags of freshly picked apples without immediately thinking about everything I want to make with them. I’ve already been brainstorming and will be experimenting in the kitchen soon, so you’ll be seeing plenty more apple goodness around here as we head into fall.

More than anything, I’m trying to appreciate these kinds of days when they come. Between working full time, keeping up with the blog, creating recipes, appointments, and everyday responsibilities, life can move pretty quickly. Making time for traditions and the people I love is something I want to continue prioritizing, even when it means having to get up for work at 4:30am the next morning. (Shoutout to my husband for driving there and back!)

I’m looking forward to everything this next season has in store, both in and outside of the kitchen. 💜

💌 What’s Next & Thank You

Fall recipe season is officially here! I’ll be putting those freshly picked apples to good use and working on plenty of cozy recipes as we head into the new season.

For my paid subscribers, September will look a little different! Instead of our usual monthly meal plan, you’ll be getting a new Kitchen Companion this month. I’m excited to switch things up and give you another practical resource to keep in your kitchen, and I can’t wait to share it with you!

And as always, I’d love to hear from you! If there’s a recipe you’ve been missing since starting SCD or mSCD, or something you’d love to see me recreate, reply to this email or leave a comment and let me know. Your ideas help me create recipes and resources that are genuinely useful to this community.

Thank you for spending a little part of your month here with me and for continuing to support what I do. Whether you cook one of my recipes, share it with someone who needs it, or simply read along, I’m so grateful you’re here.

Thank you for making space for my journey and for letting my recipes have a place in your kitchen. 💜

Here’s to apple season! 🍎

Happy cooking,
Abigail Marie
The Chef with IBD

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As summer starts winding down and we settle back into fall routines, I always find myself looking for easy snacks I can prep ahead and grab throughout the week. And whether “back to school” is part of your life or not, there’s something about this time of year that seems to bring everyone back to busier schedules and a little more structure.

These Cherry Pistachio Date Energy Bites are made for exactly that.

Sweet Medjool dates pair with tart dried cherries, nutty pistachios, and just a hint of vanilla and almond for a flavor combination that feels a little more sophisticated than your average energy bite. They’re sweet, tart, nutty, chewy, and just salty enough to keep you reaching for another.

Best of all? They’re no-bake, naturally sweetened, SCD-friendly, and made with just a handful of simple ingredients. You can make a batch in minutes, stash them in the refrigerator, and have an easy snack ready whenever you need one.

And because I want everyone to be able to enjoy this one, this is a FREE recipe!

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Why You’ll Love These Cherry Pistachio Date Energy Bites

• No baking required: Everything comes together in a food processor or high-speed blender, making these perfect when you want something homemade without turning on the oven.

• A sweet-tart flavor combination: Naturally sweet Medjool dates balance the tart cherries, while pistachios and a touch of almond extract give these bites a slightly elevated flavor.

• Perfect for busy routines: Make them ahead and keep them in the refrigerator for an easy grab-and-go snack during busy workdays, school days, errands, or whenever you need a little pick-me-up between meals.

• Naturally sweetened: There’s no refined sugar needed in the base recipe, as the dates provide plenty of natural sweetness on their own.

• SCD-friendly: The base recipe uses simple SCD ingredients, making this an easy snack to add to your SCD recipe collection.

• Easy to customize: Swap the cherry-almond combination for bright orange, add a little 100% chocolate if it fits the way you eat, or make a few simple ingredient swaps to make them truly your own.

Surprise, This One’s FREE!

No paywall today! I’m sharing the full recipe for these Cherry Pistachio Date Energy Bites with everyone. Whether you’re a longtime subscriber, a free reader, or just found your way here for the first time, I hope you love them as much as I do!

Keep scrolling to get the full recipe below. 👇

Notes & Substitutions

Pistachios💚

I recommend using raw pistachios whenever possible. Some roasted nuts can have starches, oils, or other ingredients added during processing, and those aren’t always obvious when you’re grabbing a container off the shelf. If you’re following SCD, checking the ingredients carefully is especially important.

If you can only find salted pistachios, that’s okay! Simply omit the ¼ teaspoon of salt called for in the recipe and adjust to taste.

Dried Tart Cherries 🍒

Finding dried tart cherries without added sweeteners can be tricky! Look for no-added-sugar cherries whenever you can and always check the ingredient label.

For the batch pictured here, I used Sunny Fruit dried tart cherries. They don’t contain refined sugar, but they are sweetened with apple juice concentrate. If you’re following SCD particularly strictly, choose a dried cherry that fits your individual dietary needs and ingredient requirements.

Make Them Pistachio Orange 🍊

Not a cherry fan, or just want to switch things up?

Replace the dried cherries with a little fresh orange zest for a bright Pistachio Orange Energy Bite. Start with the zest of one orange and adjust to taste.

If you’re making the orange version, I recommend omitting the almond extract so the fresh citrus and pistachio flavors can shine.

Add Chocolate 🍫

For a Chocolate Cherry Pistachio variation, add 2–3 tablespoons finely chopped 100% chocolate during the final few pulses.

If you’re following SCD, simply leave the chocolate out to keep the original recipe SCD-friendly.

No Food Processor? No Problem!

A food processor is ideal for energy bites, but you can absolutely make these in a high-speed blender.

And I can personally confirm this one! My food processor died and I haven’t replaced it yet, so this batch was actually made in my blender!

You may need to stop and scrape down the sides a few more times or work in shorter pulses, but it gets the job done.

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Looking for More Easy Snack Bites?

If you love having little homemade snacks like these waiting in the refrigerator, here are a few more energy bite recipes from my kitchen to try next:

No-Bake Grain- Free Lemon Poppy Seed Energy Bites
Bright, zesty lemon meets earthy poppy seeds and creamy cashew butter in these soft, cookie-dough-like energy bites.

Cranberry, Orange, & Almond Energy Balls
Tart cranberries, bright orange zest, sweet dates, crunchy nuts, and warm baking spices come together in these flavor-packed energy balls.

Easy No-Bake Cherry Pistachio Date Energy Bites

A Simple Snack for Busy Days

Sometimes the recipes I reach for most aren’t the elaborate ones, they’re the things I can make once and have waiting for me when life gets busy.

These Cherry Pistachio Date Energy Bites check that box while still bringing a little something special to snack time. This flavor combination of sweet dates, tart cherries, nutty pistachios, and that subtle hint of almond is one of my personal favorites, and a subtle hint that fall is just around the corner!

And remember, this recipe is completely FREE, so feel free to save it, share it with a friend, or send it to someone who could use a new SCD-friendly snack idea.

Thank You!

As always, thank you so much for being here and supporting Abigail Marie, The Chef with IBD. Every recipe you make of mine, comment you leave, and subscription helps me continue creating recipes and resources for the IBD community.

If you make these Cherry Pistachio Date Energy Bites, I’d love to hear what you think! Leave a comment, share them with me on social media, or tag me so I can see what you’re making.

Until next time, happy snacking!💜

Abigail Marie
The Chef with IBD

A few years ago, I shared a weekly Kitchen Tip series on Instagram where I took little techniques and lessons I’ve learned throughout culinary school and my career and turned them into quick, practical videos you could use in your own kitchen.

But my love for learning the why behind cooking actually started even earlier than culinary school. In late middle school and early high school, I loved watching Alton Brown on Food Network. I was fascinated by how effortlessly he seemed to combine food and science. Not just showing you what to do in the kitchen, but explaining why it worked. I loved it so much that one Christmas, I even got his DVDs and books!

Years later, when I got to culinary school, so many of those concepts were reinforced and expanded upon through my classes and hands-on training. And that curiosity about the science behind food has stuck with me ever since.

That’s part of what inspired me to bring my Kitchen Tips back, but this time, we’re taking them one step further!

Each month, I’ll share a quick Kitchen Tip and my paid subscribers will get the deep dive: why the tip actually works, the food science or culinary technique behind it, how I use it in my own kitchen, and a few extra chef tips that simply can’t fit into a short Reel.

And we’re starting with something very basic, but surprisingly important! Dry vs. liquid measuring.

Subscribe below for $5 a month or $50 a year, for exclusive recipes, kitchen tip deep dives, and a monthly kitchen companion PDF. Cancel anytime.

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One of the things I’ve been most excited about since adding oats back into my mSCD diet is getting to experiment with them in the kitchen again. Something as simple as making a batch of oat-based granola feels extra special when it’s a food you haven’t been able to enjoy for a long time.

Growing up, I loved Honey Bunches of Oats cereal. And if we’re being completely honest, sometimes I was less interested in the cereal itself and more interested in digging through the box to find those big, crunchy granola clusters. I loved them with cold milk, and apparently not much has changed!

This homemade Honey Nut Granola gives me a little bit of that same nostalgia, but with ingredients that fit the way I eat today. Whole oats are tossed with pecans, walnuts, almonds, sunflower seeds, warm cinnamon and nutmeg, then baked with honey and coconut oil until golden, crisp, and perfectly crunchy. Raisins add little pops of chewy sweetness to balance all those toasted nuts and oats.

And if you’re following fully SCD and oats aren’t part of your diet, don’t worry! I also have my Fully SCD Granola so you can still get in on the granola goodness.

For me, recipes like this are a reminder of how exciting it can be to expand what’s possible in the kitchen even when the food itself is something as wonderfully simple as a bowl of granola.

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Why You’ll Love This Homemade Granola

• Crunchy, golden & full of texture: Toasted oats, three kinds of nuts, and sunflower seeds give you plenty of crunch, while raisins add little pops of chewy sweetness.

• Naturally sweetened: Honey adds just the right amount of sweetness and helps create those irresistible golden granola clusters—no refined sugar needed.

• Perfect for breakfast or snacking: Break it into smaller pieces for a cereal-style breakfast with almond milk, or keep those big clusters intact for an easy grab-and-go snack.

• Easy to make ahead: Make one batch and keep it on hand for quick breakfasts and snacks throughout the week.

• mSCD friendly: This recipe is a fun way to enjoy oats if you’ve added them into your modified SCD diet. And if you’re fully SCD, here is my SCD granola too!

• Completely customizable: Change up the nuts, seeds, dried fruit, and spices depending on what you tolerate, what you have in the pantry, or simply what you’re craving.

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If your breakfast routine could use a little more crunch, this is one to keep in the pantry. Paid subscribers can find the full recipe, my tips for getting those irresistible granola clusters, storage instructions, and substitutions below. $5 a month or $50 a year.

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First, thank you.

Whether you’ve been here since the beginning or recently joined, your paid subscription allows me to continue creating recipes, educational content, and resources for our IBD community. I truly couldn’t do this without you, and I’m so grateful you’ve chosen to support my work.💜

Over the past year or so, I’ve shared a weekly meal plan PDF as part of your membership. It’s a once a month PDF shopping list with a week’s worth of meals to follow. While I genuinely enjoy creating them, I’ve been reflecting on whether they’re the most valuable resource I can provide.

My goal has never been to create content just for the sake of posting something. I want every paid post to be something you’ll save, come back to, and feel excited to open each month.

As both a professionally trained chef and someone living with ulcerative colitis, I have a unique opportunity to share more than recipes. I can teach the techniques, food science, substitutions, kitchen confidence, and practical tips that have helped me navigate cooking with IBD; and I’d love to lean into that even more.

One idea I’ve been considering is replacing the weekly meal plan with a monthly Chef with IBD Kitchen Companion. This would be a resource filled with seasonal inspiration, chef tips, ingredient substitutions, food science, and curated recipe collections that you can use all month long (and even save for future seasons).

Or perhaps you’d find something else even more valuable, like a monthly subscriber Q&A where I answer your cooking and IBD-related questions. Or maybe a featured chef tip or kitchen technique each month, or a seasonal recipe collection centered around themes like easy weeknight dinners, freezer-friendly meals, or holiday favorites.

Rather than guessing what you’d enjoy most, I’d love to hear directly from you so I can create something you’ll want to open every month.

But before I make any changes...

I’d love your input.

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What would you be most excited to receive each month?

• 📖 The Chef with IBD Kitchen Companion (seasonal cooking guides/recipe collections, with occasional chef tips, substitutions, and food science)

• 🍽️ Seasonal recipe collections (weeknight dinners, freezer meals, holiday favorites, etc.)

• 👩‍🍳 Culinary techniques & cooking school

• ❓ Monthly subscriber Q&A

• 📝 Keep the weekly meal plans

And if you have another idea that isn’t listed, I’d genuinely love to hear it in the comments. This community has always been about learning from one another, and your feedback truly helps shape what I create.

I’d also love to know:

When you open a paid email from me, what are you hoping to get?

Is it inspiration? Practical cooking tips? Confidence in the kitchen? More recipes? Something else entirely?

There are no wrong answers.

My goal is simple: to make your subscription as helpful, practical, and worthwhile as possible.

Thank you again for being here, for trusting me, and for allowing me to continue building this community. I’m so excited to hear your thoughts and to create something that serves you even better.

With gratitude,

Abigail 💜
The Chef with IBD

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August always feels a little bittersweet to me. While it’s filled with overflowing gardens, farmers markets, and some of my favorite late-summer recipes, it’s also the month that reminds me of one of the hardest seasons of my life. In 2022, I spent all of August (and some of July and September too) hospitalized during the most severe ulcerative colitis flare I’ve ever experienced. Every year, the calendar quietly brings me back to that time.

Looking back now, it’s incredible how much can change in a few years. While living with IBD is still part of my everyday life, this August looks very different. I’m working full time, creating new recipes, and spending time with the people I love. Those aren’t things I take for granted, and they make this season feel bittersweet in the very best way.

Lately, I’ve been leaning into recipes that are fresh, colorful, and easy enough to fit around a busy work schedule. From quick weeknight dinners to make-ahead snacks, I’ve been finding little ways to enjoy the season while keeping life practical.

Inside this month’s newsletter, I’m sharing my newest salmon recipe, a few meals that have been on repeat in my kitchen, back-to-school snack ideas, and a quick update on how I’m navigating the recent Cyclospora outbreak while still enjoying fresh herbs. I’ll also share a new health-tracking app I’m testing, along with a few personal updates as I wrap up physical therapy and settle into the rhythm of late summer.

As always, thank you for being here, and I hope you find a little inspiration to enjoy the season, one meal at a time. 💜

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✨ Recipe Spotlight: Pistachio, Apricot & Orange Crusted Salmon

If you’re looking for a dinner that’s both simple enough for a busy weeknight and elegant enough to serve to guests, this Pistachio, Apricot & Orange Crusted Salmon is one of my favorite recipes this summer.

A crunchy pistachio topping, sweet dried apricots, bright orange zest, and a hint of Dijon come together to create the perfect balance of sweet and savory, all in about 30 minutes. I especially love serving it alongside my Moroccan Rice for a meal that’s colorful, flavorful, and surprisingly easy to pull together. I hope you’ll give this one a try!

👉 Find the full recipe here

🍽️ Meals Lately

These are a few of the dinners that have been making regular appearances on my table lately. They’re simple, flavorful, and perfect for busy summer evenings when I want something homemade without spending hours in the kitchen.

🍗 BBQ Chicken Legs with Chimichurri Rice & Green Beans

This has been one of my favorite summer dinners lately. Smoky BBQ chicken (curtesy of my husband!) paired with fresh chimichurri rice and green beans makes for an easy meal that’s packed with flavor and comes together with simple ingredients.

👉 BBQ Sauce Recipe
👉 Chimichurri Recipe

🍝 Rice Pasta with Homemade Pesto

Fresh basil pesto tossed with rice pasta has become one of my favorite ways to enjoy the abundance of summer herbs. It’s quick, comforting, and one of those recipes I find myself making again and again.

👉 Homemade Pesto Recipe

🌿 Still Enjoying Fresh Herbs

If you’ve been following the recent Cyclospora outbreak, you might have noticed basil and cilantro being mentioned in the news. Since fresh herbs are one of my favorite ways to add Summer flavor, I’m still enjoying recipes like my chimichurri and pesto by blanching the herbs first (a quick dip in boiling water for 30 seconds or so followed immediately by an ice bath) before using them. It gives me a little extra peace of mind while still enjoying some of my favorite summer recipes.

🎒 Back-to-School Snack Ideas

Whether you’re packing school lunches, heading back to work, or simply looking for easy grab-and-go snacks, having a few homemade favorites on hand can make busy weeks feel a little less hectic. These are some of my favorite SCD and mSCD-friendly recipes to prep ahead and keep stocked for breakfasts, lunchboxes, and afternoon snacks.

🥣 SCD Grain-Free Granola
🧀 Homemade Cheese Crisps (”Cheez-Its”)
🍫 Peanut Butter Chocolate Banana Overnight Oats
🫐 Blueberry Oat Muffins
🍋 Lemon Poppyseed Energy Bites
🥜 Peanut Butter Oat Bars

I hope these recipes help make the transition into a new school year, or simply a busier season, a little easier and a whole lot more delicious.

📱 What's New: I'm Trying the Aloe App

I’ve recently been invited to try an app called Aloe to help track meals, symptoms, and overall health. I’ll be spending the next few weeks getting familiar with it and seeing how it fits into my routine. If it’s helpful, I’ll share a full review and my thoughts. Stay tuned!

💜Personal Update

One of my biggest wins this month actually happened in the kitchen. For the first time since 2019, I successfully reintroduced corn! I started with a taco bowl topped with crushed 100% corn hard shell tortilla and later baked a homemade mSCD cornbread. Both went really well, and it felt like such a rewarding milestone after years of slowly expanding my diet one food at a time. Moments like these remind me just how far I've come, and they make me excited for all the new recipe possibilities ahead.

July was a busy month when it came to checking in on my health. Between my annual OBGYN appointment, yearly dermatology skin check, and six-month dental cleaning, it felt like I spent a lot of time in doctor’s offices! While those appointments can sometimes feel routine, they’ve become an important part of how I stay proactive with my health while living with IBD.

For anyone taking an immunosuppressive medication, regular dermatology appointments are especially important because these medications can increase the risk of certain skin cancers. Dental health is another area that often gets overlooked, even though IBD itself, as well as medications, dry mouth, and acid reflux, can all affect our oral health. Staying on top of these appointments helps me catch small issues before they become bigger ones, and it’s one of the ways I try to take care of my future self.

I’m also excited to share that I officially graduated from physical therapy! After months of weekly appointments for my bursitis, I’m so thankful for the progress I’ve made. Now comes the hard part; keeping up with my exercises at home. I’ll admit that consistency isn’t always my strength, but with a little encouragement (and accountability!) from my husband, I’m hoping to stick with the routine so I can keep building on everything I worked so hard for in PT.

As life often goes, solving one problem sometimes uncovers another. Since going full-time as a cake decorator, I’ve developed quite a bit of pain in my left wrist from the repetitive motions of decorating cakes. My rheumatologist has referred me to sports medicine, where we’ll see if tendonitis is the culprit. Hopefully I’ll have more answers to share in next month’s update.

On a happier note, one of my favorite traditions every August is our annual family trip to Sky Top Orchard for apple picking. It’s one of those outings I look forward to all year, the cooler (okay less hot) mountain air, fresh apples, and spending time together as a family always make it feel like the unofficial start of fall. If all goes according to plan, you can expect plenty of new apple recipes coming your way in September! 🍎

As always, thank you for following along on this journey with me. Whether you’re here for the recipes, the health updates, or simply to catch up each month, I’m so grateful you’re part of this community. 💜

⏭️What’s Next & Thank You

As summer begins to wind down, I’m already working on new recipes, another monthly meal plan for subscribers, and a few fun ideas for the months ahead.

One thing I’ve been thinking about is how I can make this community even more valuable for my paid subscribers. Would you enjoy a live Q&A where we could chat about cooking, recipe development, SCD and mSCD, or even life with IBD? Or is there something else you’d love to see included with your subscription?

If you have ideas, and have red this far I’d genuinely love to hear them. Simply reply to this email or leave a comment on Substack, your feedback helps shape what I create next, and I want to make sure I’m building content that’s truly helpful and worthwhile for this community.

Thank you so much for spending part of your month here with me. Whether you’ve tried a recipe, shared a post with a friend, or simply stopped by to read along, your support means more than I can say. Thank you for making space for my journey and for letting my recipes become a small part of your kitchen.

I hope you have a wonderful August, and I’ll see you again next month!

Happy cooking,
Abigail Marie
The Chef with IBD

A 30-Minute Dinner Worth Looking Forward To

Sometimes the best dinners are the ones you make just for yourself.

I recently found myself with one of those rare evenings while my husband was out of town, and instead of figuring out what we both wanted for dinner, I leaned into a little “girl dinner” moment and made something I knew I’d love—salmon.

My husband grew up in Florida where seafood was everywhere, and after years of fish being on the menu, he’s perfectly happy to skip it now. That means salmon has become one of my favorite meals to make whenever he’s away, and this recipe may be my new favorite.

This baked Pistachio Apricot & Orange Crusted Salmon has everything I love in one bite: buttery salmon, a crunchy pistachio topping, sweet little bites of dried apricot, bright citrus from fresh orange, and a tangy honey Dijon glaze that ties it all together. It feels elegant enough for a special dinner but comes together in just 30 minutes, making it completely doable even after a full day at work decorating cakes.

I love serving it alongside my Moroccan Rice because the warm spices pair beautifully with the sweet and savory flavors of the salmon. Together they make a meal that feels restaurant-worthy with surprisingly little effort.

Whether you’re cooking for one, planning an easy weeknight dinner, or simply looking for a new way to enjoy salmon, I hope this recipe finds a spot in your regular rotation.

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Why You’ll Love This Recipe

• Ready in just 30 minutes

• Easy enough for busy weeknights after work

• Refined sugar-free and naturally sweetened with honey

• Packed with heart-healthy salmon and pistachios

• Sweet, savory, crunchy, and citrusy in every bite

• Fresh orange brightens the rich salmon beautifully

• Dried apricots add little bursts of natural sweetness

• Elegant enough for guests but simple enough for an ordinary Tuesday

• Pairs perfectly with my Moroccan Rice for a complete dinner

Before You Dive In...

If you’ve been searching for a salmon recipe that’s just a little different without requiring a long list of complicated ingredients, this is it. The crunchy pistachios, naturally sweet dried apricots, fresh orange, and honey Dijon glaze create layers of flavor that taste far more impressive than the 30 minutes it takes to make.

The full recipe is just below for paid subscribers. Thank you for supporting my work and helping me continue creating approachable, IBD-friendly recipes each month.

For $5 per month or $50 per year, you’ll unlock this recipe, my full archive of subscriber-exclusive recipes, monthly meal plans, community chat access, and all of the recipes still to come.

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Sweet Summer Memories in Every Scoop

There are certain flavors that instantly transport you back to childhood, and for me, cherries are one of them.

One summer, my family took a vacation to Mackinac Island, Michigan. If you’ve ever visited during summer aka cherry season, you know just how incredible the fresh cherries are. They were some of the best I’ve ever tasted; sweet, juicy, and bursting with flavor. I remember stopping for several cherry desserts when we were there, from freshly made pie to refreshing scoops of cherry sorbet enjoyed in between tandem biking around the island to walking along the waterfront. Those memories have stayed with me ever since.

Now that cherries are in peak season, I wanted to recreate a little bit of that nostalgia in a recipe that’s simple, refreshing, and made with wholesome ingredients. This Cherry Lime Sorbet is naturally sweetened with honey, brightened with fresh lime juice, and lets the cherries truly shine. It tastes like summer in a bowl and is one of those recipes that feels just as special on a quiet evening as it does shared with family after a backyard cookout.

I hope it brings a little taste of summer—and maybe even a few happy memories your way.

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Why You’ll Love This Recipe

• Made with only 4 simple ingredients

• Ready in about 10 minutes

• Refined sugar-free and SCD friendly

• Refreshing for hot summer afternoons

• No ice cream maker required!

• Bright, fresh cherry flavor with a hint of lime

• Perfect for entertaining, cookouts, or an easy weeknight dessert

Before You Dive In...

If you’ve been looking for a refreshing summer dessert that’s incredibly simple to make, this one is for you! Just a handful of wholesome ingredients transforms into a bright, fruity sorbet that tastes like it came from your favorite ice cream shop without any refined sugar or complicated steps.

The full recipe is just below for paid subscribers. Thank you for supporting my work and making it possible for me to continue creating recipes for our IBD community. 💜

For $5 per month or $50 per year, you’ll unlock this recipe, my full archive of subscriber-exclusive recipes, monthly meal plans, community chat access, and all of the recipes still to come.

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