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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 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

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 Plant Based Mayonnaise (I use Hellman's brand) if you would like to use 1/2 cup mayonnaise and 1/2 cup plant based "sour cream," also delicious. 1 tablespoon prepared horseradish 1-2 teaspoons of your favorite flavor substitute for Barbecue Sauce. Mine is Kinder's Woodfired Garlic Seasoning (I am unaffiliated), which does have smoked paprika and all of the alliums. Feel free to use whatever your favorite "Cowboy" seasoning blend is. A Birria seasoning blend would wor

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

Prior to the food allergy diagnoses, I was known for bringing very elaborate "charcoochie" boards to play Drag Bingo each month, to the...

To purchase (unless you make/grow this stuff already, of course) : Wine pickled herring Smoked salmon Smoked oysters (omit if there's a shellfish allergy) Lingonberry jam Plain goat cheese log Rye or Gluten Free Wasa Bread To Create: Pickled onions 1 large red onion, thinly sliced ¾ cup white vinegar ¼ cup water 1 tsp sea salt 1 tsp honey 1 teaspoon caraway seeds Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serv

To purchase (or grow, if you do) : Celery sticks Carrot sticks Green and red pepper strips Snap Peas Broccoli florets Cauliflower florets Cucumber slices Radishes To create: Ranch Dressing 1 cup plant-based mayonnaise 1 tsp white vinegar (can substitute pickle juice) 1 tsp dried dill 1 tsp dried chives* ½ tsp onion powder* ¼ tsp garlic powder* ¼ tsp sea salt or to taste Whisk all ingredients together. Chill 1 hour before serving. *Allium allergies - try substituting 1 tsp dri

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

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

Just in time for the North American Thanksgiving Season, here's your menu for putting on a fairly traditional meal while not including...

2 cups turkey broth 1 heaping tablespoon reserved bacon grease 1 heaping tablespoon flour of choice Drippings from a Roasted Whole Turkey...

12 oz. bag of cranberries 1 cup apple cider or 100% apple juice 1 cup real maple syrup 3 Tbs lemon zest Clean your cranberries, then...

1 lb Brussels sprouts, cleaned and halved 2-3 delicata squash, washed, seeded, and cut into bite-sized pieces 3 tablespoons olive oil 1...

4 cups shredded cabbage 1 cup shredded carrots 1 cup Plant Based Mayonnaise (I use Hellmans brand) 3 tablespoons white vinegar* 2 tablespoons organic cane sugar* 1 teaspoon salt 1/4 teaspoon dried mustard To make the dressing: in a small bowl, combine the Plant Based Mayonnaise, vinegar, sugar, salt, and dried mustard. Whisk until all the ingredients are smoothly incorporated. In a large serving bowl, combine your shredded cabbage, carrots, and dressing, and mix thoroughly to

1/4 cup dehydrated mushroom granules or 8oz fresh mushrooms of choice.* 1/4 of a large white onion, finely chopped 1 garlic clove, finely chopped, or 1-2 teaspoons of jarlic 1 tablespoon beef tallow or olive oil 1 teaspoon flour, wheat or gluten free mix (optional) 2 cups of water or beef bone broth 1 teaspoon Worcester Sauce 1/2 teaspoon sea salt or to taste 1/4 heaping teaspoon crushed thyme leaves 1/4 heaping teaspoon crushed marjoram leaves A pinch of nutmeg (use a light

1 cup Plant Based Mayonnaise (I use Hellmans) 1/3 cup dairy-free Parmesan shreds (any brand) 1 teaspoon Italian Seasoning 1/2 teaspoon garlic powder 1-2 teaspoons Buffalo-style hot sauce (optional) 1-3 tablespoons oat milk Measure out your mayonnaise into a small bowl, I put it directly in my storage container. Add the Italian Seasoning, garlic powder, and hot sauce, and whisk to combine. In a food chopper or Magic Bullet Blender, or by running a knife through, chop your dair

Tartar Sauce: 3-4 tablespoons plant based mayonnaise (I use Hellmans, feel free to use your favorite brand) 1 teaspoon sweet pickle relish 1/4 teaspoon onion powder The English: 3-4 tablespoons plant based mayonnaise 1 teaspoon malt vinegar 1/4 teaspoon Worcestershire sauce Spice It Up: 3-4 tablespoons plant based mayonnaise 1 teaspoon Louisiana style hot sauce 1/2 teaspoon lemon juice Whisk all ingredients together in a small bowl. Serve immediately. Refrigerate any leftover

2 cups noodles of choice (shape is irrelevant), cooked to package directions. 1 lb lean ground beef (or cooked lentils, for a vegan version) 1 lb mushrooms, cleaned and sliced 1 large onion, diced 3 teaspoons oil or fat 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder For the cream sauce: 1 1/2 cups oat milk 1/2 cup dairy free heavy whipping cream (can substitute oat milk) 3 tablespoons oil or fat 1 1/2 tablespoon flour (wheat or gluten free mix) 1 teaspoo