Kelly’s Korner | “Spring can bring……Aches and Pains!”

It’s that time of year.  It’s warming up, the flowers are poking through and the cold, damp rain is falling.  That means little aches and pains can start in places that you don’t expect them.  Everyone gets older and things wear out, they hurt!

Kelly's Korner

When you go outside to enjoy the beautiful weather, try to take it easy.  Get familiar with the new pains that are poppin’ up like tulips!  Be sure that any med that you may take is gut friendly and that there won’t be any type of reaction to your current medication.

Another common problem this time of year is allergies.  I always have more gut problems when my sinuses are in over-drive.  As I mentioned before, find the best med that will work with your meds and the severity of your disease.  If you need to take antibiotics, use sunscreen!  EVERYONE needs to take measures against skin cancer.  Some meds such as antibiotics can make you more sensitive to the sun.

Be well my friends!  Keep your chin up!  If you have any ideas for a specific topic, please let us know!


Click here for more about Kelly and her posts about Crohn’s Disease.

Some Tasty Recipes for Spring



Spinach Salad with crispy prosciutto, poached eggs and caramelized onions:

1 tsp + 1 Tbs Olive oil

1 Tbs unsalted butter

1 Lg . red onion

1 Tbs. Honey

6 Oz thinly sliced prosciutto cut into 1-2 in pieces

6 C spinach

¼ C French Vinaigrette

In saute’ pan, heat tsp of oil and the butter over medium.  Add the onion and cook until translucent.  Add honey and cook over medium low until golden brown.  Remove from pan and transfer to a plate to cool.

Heat the remaining Tbs of oil in the same pan over high heat and add the prosciutto.  Cook for about 1 minute then turn and cook until the other side is crispy and curly about 4 minutes.  Remove to paper towels and drain.

Place the spinach in a large salad bowl.  Add the onion and prosciutto.  Dress with vinaigrette, toss well and divide among 4 plates.  Place a poached egg on top of each serving, sprinkle with salt and pepper.



Peanut Butter Toffees:

2 C Honey

2 C Unsalted, crunchy, Natural Peanut Butter

8 Tbs butter plus extra for the pan

2 Tbs pure vanilla extract

Butter a 9×13 pan and set aside.

Heat the honey in a medium saucepan over medium-high heat until it boils.  Lower the heat and simmer for 15 minutes, until the honey reaches 250F as measured with a candy thermometer.

Stir in the peanut butter, butter, and vanilla and cook for 1 more minute, stirring constantly.  Pour the mixture into the prepared pan and freeze until cool, at least 2-3 hours.

Once hardened, remove from freezer and thaw until you can cut the toffee into bite sized pieces.  Wrap candy in wrappers or plastic wrap and store in the freezer for up to 2 months.