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Sabrina Brown

Condition: IBS

Foods I Love:

Seeds- love pumpkin seeds especially!
Squash
Tomatoes
Arugula
Frozen fruit, love frozen grapes
Extra-Virgin Olive Oil
Mushrooms

Foods I Avoid:

Granulated Sugar
Processed meats
Garlic
Refined Oils
Refined grains
Dairy

My Recipes & Articles

My Story

I grew up in an athletic family with three brothers and two sisters. Love for food and my Dad’s cooking is something that has always brought us together and given us a common interest. In the eleven or so years that we all lived under the same roof, late-night dinners were the only time we were all together. It is no surprise that three out of the six of us are now working in hospitality. At a young age I started noticing signs of IBS and lactose intolerance and to this day my siblings make fun of me when they recall how often I used to lie on our kitchen floor after dinner. In high school it was recommended that I try the low FODMAP Diet to combat IBS. The FODMAP diet limited a lot of staple foods that I had in my diet, and I was forced to become more creative in what I eat. It was through this change that I developed a passion for recipe testing and using the low FODMAP diet to test how different foods and cooking styles affected me differently.

After graduating from Franklin and Marshall College in Lancaster, PA, where I spent most of my time exploring the restaurants and Farmer’s Markets, I decided to pursue my passion for food and enrolled in the Chef’s Training Program at the Natural Gourmet Institute. Once I completed my degree at NGI, I moved out to Santa Monica, LA to live with a friend of mine from culinary school and worked with her to master healthy vegan recipes. I have also had the honor of working on the Board of Directors with Slow Food Boston, where I serve as the Co-Director of Social Media Marketing. Today you can see me preparing some meals at a juice bar in Beacon Hill called PRESSED Boston, or teaching a cooking class out of my Parent’s house in Newton, MA!

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