Day in the Life: Finals Week

What to Expect at a Remicade Appointment

When I was first diagnosed with Crohn's disease at the age of 12, my pediatrician recommended that, along with several pills including Prednisone and Pentasa (mesalamine), I start remicade infusions right away. Besides a brief few months this past year without it, I have been taking remicade ever since then. Remicade has worked wonderfully for my IBD, so much in fact that for a few years, I was able to get infusions every 11-12 weeks, instead of the regular 8 weeks. That being said, it did take several years to reach that point with no flares during that time. Now, I understand that everyone's body is different and what works for one person with IBD may not necessarily work the same for another. It's importance to listen to your body and your doctor.

As someone that was only 12 when they received their first remicade treatment, I wish that I would have been more prepared and knew what to expect. I remember my first treatment literally lasted all day because of IV complications, reactions, and a lot of tears being shed. Now that I've been going for so long, I thought it would be great to allow someone else to have that information that I was lacking on my first visit. Whether it be your first time receiving a #remicade infusion, you are going along with someone to support them during their infusion, or you're an old pro at this point, it never hurts to see someone else's experience with remicade. In the video, I go through the whole process of my infusion day, including what to wear, what to expect for vitals, and the entire unedited viewing of getting and IV and starting the medicine infusion.

Hospital visits can be scary, especially when you don't know what to expect. I hope with this, you can feel more relaxed and prepared for your next remicade infusion.

Cooking With Colitis: Chicken Noodle Soup

The recipe for this yummy meal can be found here:

Extra tips!

• If you have homemade stock or bone broth, that would be a great and nutritious addition. 

• I like to add several handfuls of baby spinach at the end to get some extra greens in there. 

• If you want to make it veg, use veggie stock and omit the chicken. Add any extra veggies you like - greens, white beans, canned tomatoes, etc. 

• Based on your dietary needs, change the recipe as much as you need! The onions, celery, carrots, garlic and oil are a good base for a lot of different soups - the world is your oyster with this recipe. :)

Recipe - 

Ingredients: 

• 1 medium white/yellow onion, chopped 

• 2-3 carrots, chopped

• 3-4 stalks celery, chopped 

• 1 Tbsp each of butter, olive oil - use either or based on dietary needs/preference!

• Pinches of dried thyme, oregano, basil, parsley (or to taste)

• 1-2 bay leaves 

• 2-3 cloves garlic, minced or ~1 tsp garlic powder

• Salt & pepper to taste

• 2 quarts of chicken stock (or homemade if you have it)

• Shredded rotisserie chicken (one small should be plenty)

• Slightly undercooked large egg noodles - use as much as you like, but usually ⅓ to ½ a bag 

Directions: 

1. Heat butter/olive oil at medium heat until hot, then add onion, celery and carrots. 

2. Cook, stirring occasionally until onions and celery start to cook down and become translucent, about 10-15 min or as needed. Add thyme, oregano, garlic (or garlic powder), bay leaves, salt and pepper. 

3. Cook a few minutes more, until everything smells  extra delicious, and add ~1 cup of chicken stock (at least enough to cover the veggies). Bring to  simmer.

4. Bring pot of salted water to boil to cook the egg noodles.  Make sure you underook them a bit by 1-2 min since they will finish cooking in the soup. Rinse/drain. 

5. Add egg noodles to soup mixture and simmer for 10 min. Add shredded chicken, turn heat to low,  and cook for ~5 more minutes or until heated through. 

6. Taste, season more as needed  and remove bay leaves. Congrats, you’re all done. :)