Blog

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 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 (optional) Combine your salmon, rinsed rice, mushrooms, and 1/2 teaspoon salt in your rice cooker bowl. To make the sauce, whisk the MSG, garlic powder, sesame oil, coconut aminos, and honey or

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

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

Whether it's Independence Day in America, or Christmas in Australia, everyone loves a good summer cookout, even when you have a bunch of food allergies. Safe foods + lots of sunblock = the perfect summer day ☀️ In Your Stanley: "WaterTok" But Make It Healthier #1 "The" Iced Coffee + Maple Vanilla syrup The Munchies: The Snackle Box The Midwest Crudite Board Dips for Chips: Creamy Barbecue Horseradish Dip Fermented Not Salsa Lemon-Dill White Bean Spread Hummus On the Grill: Di

Whether I'm in a parking lot or a campsite, I absolutely love cooking and eating outdoors, and tailgating is the perfect excuse to get the grill out. Here's how to make a full spread to safely accommodate any diet, with lots of things that can be prepared ahead to simplify your Game Day, without sacrificing on flavor or fullness. In Your Stanley: "WaterTok" But Make It Healthier #1 "The" Iced Coffee + Maple Vanilla syrup Pumpkin Spice Hot Chocolate The Munchies: The Snackle B

1 cup cooked lentils, cooled to room temperature* 1 cup rolled oats 1 cup chickpea flour 4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water) 3 tablespoons olive oil For the Allium & Nightshade-Free Folks: 2 tablespoons nutritional yeast 1 teaspoon cumin 1/2 teaspoon poultry seasoning 1/2 teaspoon smoke flavoring 1/2 teaspoon sea salt For folks who can handle a bit of dried allium & nightshade: 2 tablespoons Kinder's Woodfired Garlic seasoning 1 tablesp

After a month of celebrations, my family takes it pretty easy for New Years, and leans into my grandma's North Georgia Black...

1 tablespoon olive oil or reserved bacon grease 1 large yellow onion, finely chopped 1 green pepper, finely chopped 1 stalk of celery, finely chopped 6 cloves of garlic, finely minced (or 3-4 big spoonfuls of Jarlic) 2 bay leaves 2–3 teaspoons Creole Cajun Seasoning of choice 1 tablespoon Worcestershire Sauce 1 lb bacon, cooked and chopped (optional) 1 lb dried black-eyed peas, sorted & rinsed 6-8 cups chicken or vegetable broth In a large cooking pot, coat the bottom of the

Maybe not all in a row like it used to be, but between family celebrations, friend celebrations, church celebrations, work celebrations, kids' celebrations... that's at least 12 days of Christmas-ing, and folks with food allergies don't get a seasonal reprieve from their special diet. Hopefully, this will help those with food allergies, and those who care for them, navigate feeding themselves and still feeling like the season is special and magical. Is feeding yourself starti

4 large white or sweet potatoes, grated (frozen hash browns are absolutely acceptable here) 1 large white onion, finely chopped 1/4 cup...

1 4-7 pound fully cooked boneless spiral ham 1/2 cup brown or coconut sugar 1 tablespoon Dijon mustard 1/2 cup maple syrup Preheat the...

For the meatballs: 1 pound lean ground beef or venison* 1 pound ground pork* ⅓ cup all-purpose flour, wheat or gluten free mix 1 flax egg  (2 Tbs flax meal + 6 Tbs water) 1 tablespoon minced fresh garlic 1 cup finely chopped white onion 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground white pepper 1 pinch allspice 2 tablespoons finely chopped fresh parsley 2+ Tbls oil or beef tallow, to cook the meatballs *Can substitute the equivalent cooked l

1 12-14 lb turkey, neck and giblets removed, brought to room temperature 1 roasting pan 1 turkey baster or ladle Aluminum foil For the Herbed "Butter" : 1/2 cup (1 stick) beef tallow or vegan butter, softened (check ingredients for soy) 3 tablespoons reserved bacon grease (optional) 1/4 teaspoon each thyme, marjoram, rosemary, & black pepper 1 tablespoon sea salt (or to taste) Use a spatula or hand mixer to combine all ingredients in a small bowl. With clean hands (and food g

2 large boneless, skinless chicken breasts, diced 1 onion, finely diced 3 garlic cloves, finely diced 3 tablespoons olive oil or sauté oil of choice 1 tablespoon Madras Curry 2 tablespoons Caribbean Spice Mix 1 cup elbow macaroni or gluten-free pasta of choice 1 cup water 1 15 oz can coconut milk (can substitute water) 2 cups frozen mixed vegetables Heat your sauté oil in a large pot, and add the onion, garlic, curry powder, and Caribbean Spice to the pot, mixing well and sau

5-7 cheap steak cuts, like a bottom round 1 cup vinegar 3 tablespoons oil 3 tablespoons prepared mustard Salt and pepper to taste, or favorite steak seasoning mix Use those proportions, but you can use any vinegar, oil, and prepared mustard you would like for this recipe. Lay your steaks out in a low casserole dish, and sprinkle each steak generously with salt and pepper, or with your favorite seasoning mixture. Be sure to coat both sides of the steak. In a small bowl, whisk

3/4 cup pumpkin purée (about half of a 15oz can) 1 cup chicken or vegetable broth 3-4 tablespoons cooking water from your pasta 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon each thyme, marjoram, & rosemary, dried and crushed (or 1-2 teaspoons of Italian seasoning, if you prefer a more traditional “spaghetti sauce” vibe) 1/4 teaspoon black pepper Salt to taste (if needed) In a medium saucepan (I usually use the one I cooked the pasta in as the pasta sits i

2-3 leftover steaks, or 1lb stew meat (optional) 1 cup dried pinto beans, rinsed and sorted 3-4 cups water or broth of choice 1 onion, finely diced 3-4 fresh garlic cloves, minced, or 2-3 large spoonfuls of jarlic 1 tablespoon smoked paprika 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon liquid smoke Salt & ground black pepper to taste If you aren’t using an Instant Pot, soak your beans using your favorite method (overnight, or by bringing to a boil and soaking in the

4 or 5 steaks of choice 1/2 cup apple cider vinegar 1/4 cup olive oil 1/4 cup Dijon mustard Sea salt & ground black pepper Sprinkle steaks generously with sea salt and ground black pepper, both sides, and place in a low dish. Whisk marinade ingredients together and pour evenly over steaks. Cover and chill for at least 8 hours, bring steaks to room temp before cooking. If grilling, grill over medium-high heat until each steak temps 130°F (medium-rare) or above, usually 10-15 m

4-5 steaks (I prefer this marinade for pork or venison) 1/4 cup olive or avocado oil 1/4 cup apple juice or cider 1/2 cup apple cider vinegar 1-2 tablespoons of your favorite steak seasoning (I like Montreal Steak Seasoning, but allium free folks will want a blend of salt, pepper, rosemary, thyme, and marjoram) 1 tablespoon Worcestershire Sauce (optional) Place your steaks in a low dish, and coat both sides liberally with your steak seasoning. Whisk your oil, juice, vinegar,

1 large onion, finely chopped 2-3 fresh minced garlic cloves, or jarlic to taste 3 tablespoons neutral oil or coconut oil 5-6 cups of fresh spinach 3 15 oz cans chickpeas 1/3 cup of aquafaba (reserved liquid from the chickpea can) 1 15 oz can of coconut milk or non-dairy evaporated milk 3 tablespoons of your favorite curry seasoning mix 1 teaspoon salt Heat your neutral oil in a large pan or pot, add your onion and cook until translucent. Add your garlic about halfway through