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Happy New Year 2017

Dear IBD-AIDers,
It gives me great pleasure to hear from you, whether it be challenges or successes.  I am particularly inspired by longer term results from the diet, and look forward to results of our ongoing diet-microbiome study.

It is ever so much easier for me to help when I am able to see someone face to face in clinic, and adjust the diet to individual response. My scheduling number, if you are in the Worcester Massachusetts area, is 508-334-3452 (my clinic includes Cardio Nutrition).

 I wish everyone a healthy and prosperous New Year 2017!!

Please see below for an email from Greece:

Dear MS Olendzki,

I wish you merry Christmas and happy new year.

I am still on IBD AID after almost 3 years. I ate only once bread!!!! I am very well, except once that I caught gastroenteritis and it turned to colitis after some days. I still think that this diet is moving to the correct direction. It’s very difficult and I haven’t convinced anyone to move on to this diet!!!!

I currently am only on mesalazine tabs, about 2gr per day, no more.

I eat plenty of live yogurt, honey, salads, meat (to tell the truth I eat pork), fruits and vegetables. No sugar, bread or anything like it, pasta or rice (I eat quinoa as I told you).

I have realized that after many years of our problem, the intestinal flora indeed must play a significant role to the pathogenesis of the disease. When I was young I had no diarrhea but pain and blood in my stool. Now I don’t have pain, only diarrhea at first (most times before blood) and then I have the symptoms of the colitis). So I believe that I have diarrhea because of the intestinal imbalance (sorry for my English please!!!!!).

Thanks again for your great effort. Please if you have something new about the diet inform me!!!! I wish you again happy new year!!!! 

And this is a recipe passed along by Melanie.

Hearty Eggplant Lasagna


  • 4-6 Eggplants
  • Olive oil for drizzling
  • 1 bunch Italian flat leaf parsley
  • 8 -16 oz Farmer’s Cheese (DCCC)
  • 1/2 Cup Parmesan cheese, grated
  • 8 oz. Monterrey jack cheese, grated
  • 2 eggs (omega-3 preferred)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Rao's Artichoke Sauce, 1 or 2 jars (can use other IBD-Friendly sauce)


  1. Peel and thinly slice eggplants.
  2. Drizzle olive oil over eggplant and steam until soft.
  3. Wash parsley and remove stems.
  4. Grate cheeses.
  5. In a mixing bowl, mix together parsley leaves, the three cheeses (reserving 1/4 cup Parmesan) eggs, salt, and pepper.
  6. Oil inside of large casserole with olive oil. Layer 1/3 sauce 1/2 the eggplant, 1/2 the cheese mixture. Repeat the layers topping with sauce.
  7. Bake 1 hour 350°.
  8. Remove from oven and top with remaining hand-grated Parmesan cheese. I also kept aside about 1/8 cup parsley leaves and sprinkled this fresh parsley on top after removing from the oven.  

Comments from Melanie:
Feeds a family of 5 easily.  We fed 4 and had a lot of leftovers.  Everyone loved it.  I made this recipe by tweaking several recipes into one. The artichokes in the sauce are delicious. The sauce had no sugar and no preservatives in it. It is 100% vegetables. This is a beautiful red and green dish, and easy to make.
Preparation time is around 20 minutes. Maybe less, because I get distracted. The sauce is pricey but delicious and quick.

Want more recipes, please visit our website!
We also have step-by-step recipe book. check it out!
Microwave Cooked Anti-inflammatory Power Oatmeal

UMass Chan Center for Applied Nutrition