Dr. Larson is board certified in pediatrics and pediatric gastroenterology and treats infants and children with numerous gastrointestinal diseases, including:
- Celiac disease
- Cyclic vomiting syndrome (CVS),
- Eosinophilic gastrointestinal disorders (eosinophilic esophagitis, eosinophilic gastritis, eosinophilic gastroenteritis, eosinophilic colitis)
- Exocrine pancreatic insufficiency (EPI)
- Food protein induced enterocolitis syndrome (FPIES)
- Inflammatory bowel disease (Crohn’s disease and ulcerative colitis)
- Non-alcoholic fatty liver disease
You can download her announcement or click the image below.
Passion for Cooking and Nutrition
Living with IBD and celiac disease has led Dr. Larson to a love for cooking and a strong background in nutrition. She empowers her patients to take control of their disease and encourages them to pursue a healthy lifestyle by sharing with hem her many nutritious recipes.
Enjoy one of her favorites below that we’re pleased to share.
Zucchini Breadsticks Recipe
I started with tater tots but found the breadsticks saved time. This is super easy and kids can help. Make extra, these freeze well.
- 4 medium sized zucchini (yellow, green or both)
- 3 eggs*
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- Dash of smoked paprika
- 1/4 cup flour**
- 3 cups shredded Mexican cheese
- Cheesecloth for straining the zucchini
- Optional: 1/4 cup diced red or white onions (I often leave these out, everyone’s GI system is different)
*Eggs: If you want an egg alternative, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 10 minutes before adding to mixture.
**Flour: My go to gluten free flour is Tom Sawyer brand from Arizona or +gluten flour, 1:1 replacement for any recipe.
- Preheat oven to 425 degrees and place top rack about 5.5 inches from the heat source.
- Peel and shred the zucchini with a cheese grater or food processor.
- Spread the zucchini on paper towels and let sit for 20 minutes to allow the water to drain and avoid runny breadsticks.
- While zucchini is draining, mix all ingredients in a large bowl.
- Cut cheesecloth into 8x8 inch square and add about 3/4 cup zucchini at a time.
- Squeeze out the water and add zucchini to mixed ingredients.
- Place parchment paper on a large baking sheet and grease sheet with avocado oil or dairy free butter.
- Spread mixture on sheet to 1/2 inch thickness.
- Cook for 20-25 minutes until the top is light brown.
- If you want extra cheese, sprinkle 1/2 cup at the last minute.
- Cool for 5 minutes and cut into strips or squares.