Meet Pediatric Gastroenterologist Jacqueline Larson

We are pleased to welcome our new pediatric gastroenterologist, Jacqueline Larson, MD, to the Joe DiMaggio Children’s Hospital family!

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
• Obesity

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.
-- Jacqueline Larson, MD

Ingredients

• 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.

Directions

• 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.