My Story: From Ulcerative Colitis Pain to Purpose

This is part 3 of My Story: Ulcerative Colitis, a series exploring what it’s really like to live with a chronic illness. Read part 1 and part 2 here.

“My symptoms started improving within about three to four weeks,” she recalls. “I was in less pain, able to digest things better. And I slept better, since I wasn’t having to get up in the night to use the bathroom.”

Abigail was excited to feel better, so following a blander diet didn’t bother her at first. But over time, the foodie in her took over. “I didn’t think the recipes were up to culinary standards,” she says. “I didn’t know if I could eat like that [forever].”

That realization would be the driving force behind her decision to create new, SCD-inspired recipes for the IBD community.

Drawing on her professional training, Abigail began reworking her favorite baked goods by experimenting with almond and coconut flours instead of grain-based flours. One of her first successes was an almond flour and banana pancake. “It held up very nice,” she says.

She also experimented with creative swaps, such as using pure apple juice with no added sugars or preservatives to bring natural sweetness and depth to soups, sauces, and homemade ketchup. Instead of eating rice, she roasted cauliflower before pulsing it into a fluffy, grain-free version, and she swapped dairy-based products for a chilled coconut cream, which adds richness to coffee, greens, and soups.

Encouraged by her husband, Zach — who worked alongside her at the restaurant and remains her best taste tester — Abigail started sharing her journey online. At first, it was simply a way to document what she was cooking at home and how different foods affected her recovery.

What began as a personal outlet, her blog, Abigail Marie the Chef With IBD, now attracts roughly 100,000 visitors per month and serves as the foundation of her @chefwithibd presence on Instagram, TikTok, Facebook, Pinterest, and Substack.

“I want people with IBD to have fun with food again,” she says. “A lot of people with IBD have food phobias. It can feel like food is working against you [when you’re in a flare]. I want people to know that they can follow the SCD diet, and it can still taste good, and you can have a better quality of life.”

For Abigail, the work extends far beyond recipes and into advocacy. “I was not given a lot of information: Just eat what you can tolerate. If you’re flaring, maybe try a low-fiber diet,” she says. That experience fueled her commitment to raising awareness about ulcerative colitis and providing the guidance and support she lacked when she was first searching for answers.

“I started out simply to help people and give back,” says Abigail. “Sometimes I’ll get emails like, ‘Thank you so much. We made your Christmas recipes, and they were a hit with everyone,’ or, ‘My daughter was able to have food that looked just like what everyone else was having.’”

Her work has also drawn attention from the food industry. In the June 2025 issue of Bon Appétit, Abigail was featured in the article “7 Gut-Friendly Foods a Chef With IBD Always Keeps in Her Fridge.”

While she still has some lingering health effects from steroid use — and knows ulcerative colitis can flare up anytime — Abigail has big goals for the future. She hopes to publish her own cookbook one day and plans to grow her blog and social media platforms. When she’s not working, you’ll likely find her in the kitchen, playing ’50s waltzes on her antique record player as she prepares IBD-friendly meals to share with family, friends, and her online community.

“And I usually throw some salt over my shoulder for good luck,” she says.