After being diagnosed with Crohn’s disease, a form of inflammatory bowel disease (IBD), at age 12, Alexa Federico spent years trying to get her symptoms under control. But it wasn’t until she made radical changes to her diet with the help of a functional medicine doctor — a provider who uses nutrition as a key part of managing a condition — that she started to see an improvement.
“It changed everything,” says Federico. “I started to gain weight [back] and feel like my old self again.”
Determined to help other people with Crohn’s better manage their symptoms through diet, Federico became a certified nutritional therapy practitioner and now sees clients via her virtual private practice, Girl in Healing.
“I believe that a nutrient-dense, whole-foods diet is at the foundation of what should be the dietary protocol,” she says. This approach is largely echoed by the Crohn’s & Colitis Foundation, which also advocates for eating a nutrient-rich diet filled with fiber (nuts, whole grains), protein (lean meats, fish, tofu) and fruits and vegetables while in remission.
On typical days, Federico’s meals revolve around simply cooked proteins, such as sautéed ground beef or roasted chicken wings; starches like white rice or a baked sweet potato; small amounts of healthy fats, such as avocado; and cooked vegetables like roasted beets, broccoli, or steamed peas.
During a flare, however, your diet may need to change, because you may not be able to tolerate as many foods as you can when you’re in remission and experiencing few or no symptoms.
When Federico’s symptoms flare up, she pares back her diet to the essentials and brings in a few extras aimed at helping her feel her best. “These changes have some noticeable effects within the week,” Federico says.
Here’s a detailed breakdown of what Federico eats during a flare.