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1 15oz can of white beans (I used Great Northern) 1/4 cup fruit preserves of your choice (I used Aldi's Specialty Strawberry Preserves) 1/4 cup baking cocoa 1 teaspoon vanilla extract Combine all ingredients in a food processor bowl, and process until the mixture takes on a whipped texture. Transfer to a lidded dish, and refrigerate for at least one hour before serving as a fruit dip or bagel schmear. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Apple slices or carrot sticks with SunButter. Carrot sticks or celery sticks with hummus . Instant Oatmeal . Slice of toast topped with SunButter, local honey, and a dash of ground flax seed and ground cinnamon. 1/3 cup dairy free yogurt or plain applesauce with 1/2 teaspoon ground flax seed and 1 teaspoon local honey. Open a can or package of tuna - or open, drain, and fork mash a can of chickpeas, for the vegan version - drain if needed, mix with a spoonful of Plant Based Mayonnaise, a spoonful of sweet pickle relish, and a pinch of MSG (if you must), use this salad to top a slice of toast , or with butter lettuce for lettuce cups. Open a can of black beans or black eyed peas, drain and rinse, season with your favorite chili powder or “cowboy” seasoning mix, add a can of green chiles if desired, and give a light fork mash if desired before eating with tortilla chips, fresh tortilla, or hot water cornbread. Did you enjoy these quick “fed is best” ideas? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Thanksgiving was my first big challenge as an allergy eater, especially since my family's traditional meal is absolutely swimming in butter and cheese. I'm looking at my third Turkey Day cooking from scratch, and I do believe I have all the traditional flavors figured out, without the health concerns. Mains & The Fixins: Roasted Whole Turkey Maple Mustard Ham Glaze Turkey & Bacon Gravy Apple Maple Cranberry Sauce Appetizers: Meatballs (includes vegan version) with Michigan Gold Barbecue Sauce Midwestern Crudite Board Side Dishes: Bread & Sausage Stuffing Midwestern Style Green Bean Casserole Roasted Brussels Sprouts & Delicata Squash in a Balsamic Maple Glaze Quick Collard Greens in the Instant Pot Dinner Rolls Viral "Boiled Onion" Creamy Goat Cheese Mashed Potatoes " Cheese" Sauce - whether you put it on macaroni, or a baked potato, here's how you make a dairy, soy, nut, and optionally gluten free "cheese" sauce. Pumpkin Pasta Sauce Three Bean Salad Desserts: Sweet Potato Pudding Pumpkin Oat Bars with Chocolate Topping Baked Apples or Pears Spiced Apple-Pear Jelly Dessert Berry Crumble Pumpkin Spice Hot Chocolate Black Friday Breakfast: French Toast Casserole Breakfast Tamale Pie Casserole Maple Spice Instant Oatmeal Bagels, English Muffins, Sweet Rolls (it's all the same dough...) Leftovers: Midwestern Style Turkey Casserole Did you appreciate this allergy friendly Thanksgiving recipe roundup? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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: Dijon Marinade Sweet Apple Marinade Lentil Burgers * Kofta Kebabs* - add 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon paprika to my meatball recipe, and form around soaked wooden skewers to grill. Viral Boiled Onion  - pre-assemble the onions in their foil wrap, and add to the grill first thing. "Michigan Gold" BBQ Sauce for ribs or brisket. Copycat Bdubs Garlic Parm Sauce for chicken wings. *Can you make the lentil burgers using ground meat instead of cooked lentils, and can you make the kofta kebabs with cooked lentils instead of ground meat? Absolutely yes. Sides & Salads: Honey Mustard BBQ Baked Beans Classic Coleslaw Dill Pickle Potato Salad Curried Potato Salad Hawaiian-Style Macaroni Salad Three-Bean Salad Baked Goods: Cornbread Hamburger and Hot Dog Buns Sweet Treats: Fruit Balls SunButter Balls Espresso Brownies Berry Crumble Oatmeal Raisin Bars Honeybee Jelly Squares Did you appreciate this allergy friendly summer cookout recipe roundup? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups water 2 chamomile teabags 1 1/2 cup puréed peaches or peach nectar (roughly the entire contents of a 15oz can of sliced peaches in HFCS-free heavy syrup puréed together) 1/3 cup honey 2 teaspoons agar agar 1 teaspoon rose water or to taste Bring water to a boil in a medium saucepan, remove from heat, add teabags, cover pot, and steep for 10 minutes. Remove the tea bags from the pot, and add the honey, peach purée, and agar agar while whisking to avoid clumping. Keep whisking occasionally as you bring to a boil on high heat. Remove the pan from the heat before whisking in the rose water and carefully pouring the mixture into your prepared 8x8” pan. Cover, and set in the refrigerator to chill for at least 8 hours, until the dessert is fully set. Turn out from the pan before slicing into squares and serving. Keep leftovers refrigerated, and use within a couple of days. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups dry macaroni + water & salt to cook 1 large or two small carrots 1/4 small white onion 2 cups Plant Based Mayonnaise (Hellmans/Best does have a good one) 3 tablespoons apple cider vinegar 1 tablespoon white or coconut sugar 1 teaspoon salt 1/2 teaspoon MSG (optional) Cook your macaroni according to package directions, drain and rinse in cold water to stop the cooking process, transfer to your mixing bowl, cover, and refrigerate while you prepare the rest of the salad. Scrub, and then grate or julienne your carrots. Add them to your macaroni and mix well. Fine grate your onion, so it's juice and pulp. You can add this to the macaroni or the dressing, just make sure you mix it in very well. In a small bowl, whisk together your Plant Based Mayonnaise, apple cider vinegar, sugar, salt, and MSG into a smooth dressing. Pour the dressing over your macaroni, and mix your salad together very well, so the dressing covers everything. Refrigerate for at least one hour before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the filling: 3 cups frozen berry blend 1 tablespoon maple syrup or honey 1/4 cup tapioca flour For the oat crumble: 1 cup tapioca flour 2 cup oats 1 cup brown or coconut sugar 1 cup beef tallow or coconut oil Preheat oven to 400° Fahrenheit. In a large saucepan on low heat, bring the frozen berries to a boil, stirring frequently. Add the syrup or honey and mix well, then sprinkle the tapioca flour over the berry mixture and stir well to incorporate the flour without any lumps. Stir constantly until the mixture thickens, which should only take a minute or two. Take the pan off the heat, and let the mixture rest for a minute while you make the crumble. In a large bowl, combine the flour, sugar, oats and tallow or oil, and use a fork to cut the fat into the dry ingredients until the fat is worked in in very small pieces, pea sized or smaller. Grease an 8”x8” baking dish, and cover the bottom with half of your oat crumb mixture, pressed firmly down to form a crust. Top the bottom oat layer with your berry filling, spreading as needed to even the mixture out over the bottom of the dish. Cover the berry mixture with the rest of the oat crumble in an even layer, pressed firmly over the berry layer. Place in the over for 30-35 minutes, or until the edge of the oat crumble is golden brown. Cool completely before cutting into squares, and removing from the pan for serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 the onion cooking time, and cook until browned. Add your curry powder and let it heat through until fragrant. Wash your spinach, and add to the aromatics in the pot. Cook the spinach down, coating it in the aromatics, before adding the chickpeas, aquafaba, coconut milk or non-dairy evaporated milk, and salt. Combine thoroughly, and bring to a boil, stirring frequently. Reduce heat to a simmer or transfer to a crock pot, and simmer for at least 20 minutes before serving with basmati rice. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 work nicely here, too. In a small mixing bowl, whip all ingredients together with a hand whisk until they're fully incorporated. Cover tightly, and chill 1 hour before serving. This dip is especially good on pork rinds, but is equally as good on tortilla chips, plantain chips, and veggies, and is also a great sauce for a roast beef sandwich. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

20 oz Collard greens, stems removed and roughly chopped (no shame buying this done for you) 6-8 slices thick cut bacon, diced or 6 oz salt pork, cubed (optional, you can add a bit of liquid smoke instead to keep the recipe vegan, and 3 tablespoons of oil to saute the onion and garlic in) 1 cup chicken or vegetable broth ½ cup onion, diced 3-5 cloves garlic, finely chopped ¼ cup raw apple cider vinegar Salt and pepper to taste Set Instant Pot to SAUTE and add bacon or salt pork, and onions, cooking until the pork begins to crisp and the onions are translucent. Pour chicken broth into the pot and de-glaze the bottom of the pan, making sure to get up all the browned bits from the meat. Press CANCEL To stop the saute function. Add the apple cider vinegar, and then pack in the greens so the pot is about ⅔ of the way full. Lock the lid in place and turn the valve to SEALING. Set to HIGH PRESSURE for 10 minutes. When the timer goes off do a quick release by turning the valve to VENTING and let all of the pressure out. Remove the lid, stir the contents of the pot to mix everything together and salt and pepper to taste. Can you do this stovetop? Yes, but start it early, without a pressure cooker, your greens need to cook for quite a few hours on medium-low heat. And you'll want to double or triple your amount of broth. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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 Box The Midwest Crudite Board BYO Tiny Sammies Board On the Grill: Dijon Marinade Sweet Apple Marinade Lentil Burgers Viral Boiled Onion - pre-assemble the onions in their foil wrap, and add to the grill first thing. Roasted Brussels Sprouts & Delicata Squash with a Maple-Balsamic Glaze - grill in an aluminum pouch instead of roasting on a baking tray. You can pre-make the glaze. Baked Apples or Pears - wrap each cored & stuffed fruit half in aluminum foil - if you're doing this ahead, you may want to cover the exposed fruit flesh in lemon juice or citric acid. Place the foil-wrapped fruit halves on the grill, off from the main heat source (on a rack, if possible), and grill until soft. In the Crock Pots: Honey Mustard BBQ Baked Beans Swedish Meatballs Steak & Pinto Beans - you can serve as-is, or make them into refried beans for a dip. Not Chili Quick Collard Greens in the Instant Pot Sauces & Dips: Creamy Barbecue Horseradish Dip Copycat Bdubs Garlic Parm Sauce "Cheese" Sauce for Mac & Cheez, K, so Dip, etc "Michigan Gold" BBQ Sauce Fermented Not Salsa Baked Goods: Cornbread Hamburger and Hot Dog Buns Sweet Treats: Chocolate Bark Fruit Balls SunButter Balls Espresso Brownies Pumpkin Oat Bars with Chocolate Topping Berry Crumble Oatmeal Raisin Bars For the Early Games: French Toast Casserole Breakfast Tamale Pie Casserole Maple Spice Instant Oatmeal Bagels, English Muffins, Sweet Rolls  (it's all the same dough...) Did you appreciate this allergy friendly Tailgate recipe roundup? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

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, and Worcestershire Sauce together in a small bowl, and pour evenly over the steaks, making sure they’re all covered in the marinade. Cover the dish, and set in the refrigerator for at least six hours, preferably overnight. Bring to room temperature before cooking. If grilling, grill over medium-high heat until each steak temps 130 °F (medium-rare) or above, usually 10-15 minutes. If air frying, 16-20 minutes at 400°F, flipping at the halfway point. If using cast iron, preheat your oven to 450 °F with your greased cast iron inside, while you bring your steaks to room temperature. Remove your skillet from the oven carefully and place on a burner. Sear the steaks for 2-3 minutes on each side, before putting the steaks in the skillet into the oven for three minutes. At three minutes, start to temp your steaks, and temp them every 90 seconds until they're 130 °F or your preferred temperature. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie