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1 frozen salmon fillet (bones & skins optional) 1/4 cup white rice, rinsed 1/4 cup dried shiitake mushroom slices 3/4 cup water 1/2 tsp salt For the sauce: 1/2 teaspoon MSG 1/4 teaspoon garlic powder 1/2 teaspoon sesame oil 1 tablespoon coconut aminos 1 teaspoon raw honey or maple syrup 1 green onion, avocado, cucumber, or other fresh vegetable accompaniment, sliced (optional) Combine your salmon, rinsed rice, mushrooms, and 1/2 teaspoon salt in your rice cooker bowl. To make

1 ripe avocado 1 cup frozen berry blend 1/3 cup dairy/soy/nut free yogurt alternative 1/4 cup plain oats 2 tablespoons ground flax seeds 2 tablespoons raw, local honey or maple syrup 2 cups water Ice to taste (optional) Add all ingredients to your blender bowl, and blend at the highest setting until the smoothie is your preferred consistency. Drink immediately. Serves 1-2. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

If you follow Auntie's New Hip , you'll know I'm the newest, youngest bionic hip recipient as of six days before this writing. Having gone through major surgery before, but not having to have dealt with the food allergies the last time I went under the knife, I knew I was going to do some serious meal prep in the weeks before surgery, as well as keep certain "convenience" foods on hand for quick, easy nutrients in the days after. I documented the prep process on my surgery bl

2 cups cooked pinto beans 2 cups warm bean water (that was used to cook the beans) 3 tablespoons honey, brown sugar, or real maple syrup 4 tablespoons neutral flavored vegetable oil 1 tablespoon sea salt 1 tablespoon instant dry yeast 6 cups preferred bread flour   Prepare 1 cup or 1/2 lb dried pinto beans to be cooked by your package directions - if you’re using an Instant Pot, you can add them rinsed and unsoaked to your pressure cooker bowl along with 3 cups water and a da

1 lb sausage, plain/original flavor 1 carton mushrooms, white or portobello 1 small onion, finely chopped 3 tablespoons bacon grease or olive oil 1 cup cooked brown rice, cooled to room temperature 3/4 cup chickpea flour 4 flax eggs 1 teaspoon crushed rosemary 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon ground cumin 1 teaspoon sea salt or to taste Preheat oven to 350 °F. Clean and rough chop your mushrooms, sauté with onions in bacon grease or oil until the onions are t

1/2 cup dairy-free vanilla yogurt made with coconut or oat cultures 1 medium-large ripe banana, fork mashed 1 tablespoon Sunbutter 1 tablespoon ground flax seeds Mix the dairy-free yogurt, fork mashed banana, and Sunbutter together into a smooth-ish mixture. Top with the ground flax seeds. Can be assembled in a bowl and eaten immediately, or refrigerated overnight in a 2 cup cold-storage container or jar.

16 oz insulated cup with a secure fitting top, or mug with a good whisk 10-12 oz hot water 1 Instant Bone Broth Stick 2 servings of unflavored electrolytes 1 serving unflavored, unsweetened dietary fiber 1/2 teaspoon of your favorite salt-based seasoning mix None of those brands have sponsored me, they're just the brands my allergies allow me to use! Use your favorites instead if preferred. Note: The Bare Bones brand Ramen and Lemon Ginger flavors both contain soy. Combine al

2 cups brown rice, cooked and cooled 2 cans of sardines, or favorite canned fish 3 flax eggs (3 tablespoons ground flax seed + 9 tablespoons water) 1/3 cup chickpea flour 1 tablespoon dried parsley or 1/2 cups fresh, chopped to your preference 1 tablespoon dehydrated onion flakes, or 1/4 cup finely minced white onion 1 teaspoon salt 1 teaspoon dried dill, or 3 tablespoons finely chopped fresh dill 1 teaspoon lemon juice up to 1/3 cup olive oil or oil of choice for pan-frying

1 cup beef tallow or coconut oil, melted 2 flax eggs 1/2 teaspoons sea salt 1/2 teaspoons baking soda 2 teaspoons vanilla extract 1 cup brown sugar 1/2 cup granulated sugar 2 cups all purpose flour 2 cups chocolate chips or chunks Preheat oven to 325° Fahrenheit. Melt your tallow or oil in a microwave safe bowl, takes 2-3 minutes depending on your microwave. Combine 2 tablespoons of ground flax seed with 6 tablespoons of water and set aside to gel for 5 minutes, to form your

3 cups raw carrot rings, about 1/2” thick 1 small onion, cut into thin strips 1 fresh, whole jalapeño (optional) 2 tablespoons sea salt 1 tablespoon ground black pepper 2 bay leaves 1 tablespoon oregano 1/2 tablespoon marjoram 1/2 teaspoon MSG 2 teaspoons chicken bullion 2 cups water 1 cup white vinegar 1/2 cup apple cider vinegar Place the carrots (and the jalapeño, pricked with a fork, if using) in a saucepan, add the water, 1 tablespoon salt, black pepper, bay leaves, oreg