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1 40 oz cup 1/2 cup hot water 3 cups ice Juice of 2 large lemons, or juice of one lemon and one orange 2 teaspoons amchoor (green mango) powder 2 tablespoons honey or raw cane sugar, or to taste kala namak or sea salt, to taste In a heat-proof container like a ceramic mug, dissolve your honey or sugar, salt, and amchoor powder in the hot water, set aside to cool to at least room temperature. Juice your citrus fruits and add to your blender, along with the ice and cooled honey, salt, and amchoor syrup. Blend until the ice is thoroughly pulverized, pour into a 40oz cup before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can chickpeas, drained and rinsed 2 tablespoons tahini (roasted sesame paste) 2 tablespoons avocado oil 1 1/2 teaspoons lime juice 1/2 teaspoon raw apple cider vinegar 2-4 tablespoons water 1 tablespoon chili lime seasoning (Tajin or Valentina, either the hot sauce or dry seasoning mix versions) scant 1/4 teaspoon garlic powder (optional) scant 1/4 teaspoon cayenne pepper (optional) salt to taste In the bowl of a food processor or blender, add your chickpeas, tahini, oil, lime juice, vinegar, chili lime seasoning, and garlic, cayenne and salt if using. Blend or process on the highest speed, stopping to scrape down the sides of the bowl. While blending or processing, drizzle the water into the bowl, until the hummus is the consistency you desire. Transfer the hummus from your food processor or blender to your serving bowl, cover tightly, and refrigerate for 1-2 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/3 cups coconut oil or beef tallow 1/2 cups light brown sugar 1 cup all-purpose flour (wheat or gluten-free) 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water) 1/2 teaspoon baking powder dash of fine grain sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 ground coriander 1/4 ground ginger Working with room temperature ingredients and a stand or electric mixer, cream the coconut oil and brown sugar together, and then add the soaked flax egg and beat in with the sugar and coconut oil. In another small bowl, sift the flour, baking powder, salt, and ground spices together before adding the sifted mixture to the mixing bowl and combining into a soft cookie dough. Cover the mixing bowl, and refrigerate for 2-3 hours to chill the dough. Preheat oven to 350 °F. When the dough has chilled and firmed up, turn it out onto a lightly floured surface, and roll it out to 1/4" thick. Cut into desired cookie shapes, and gently lift from your work surface to transfer to a parchment-lined baking tray. Bake for 10-14 minutes, until the edges are slightly browned. Don't over-bake! Allow to cool on the baking tray before transferring to your cookie jar. Yield: 16-20 thin cookies. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 1/2 cups cooked jowar sorghum 1 large or 2 small/medium sweet potatoes, cubed 1 cup raisins or craisins 2oz goat cheese or dairy-free feta crumbles ~1/4 cup roasted sunflower seeds 1 tablespoon olive oil 1 teaspoon sea salt For the dressing: 6 tablespoons olive oil 8 tablespoons lemon juice 3 tablespoons coconut aminos 2 1/2 teaspoons ground cumin ground black pepper to taste Preheat oven to 450 °F. In a medium sized mixing bowl, place your cubed sweet potato and drizzle with olive oil and salt, toss to combine all the sweet potato thoroughly. Lay your salted and oiled sweet potatoes out in a single layer on a baking sheet, and roast in your pre-heated oven for 30 minutes on the oven's top rack. When finished, remove from the oven, and cool thoroughly before continuing. In your serving bowl, combine your cooked sorghum, cooled sweet potatoes, raisins, and crumbled goat cheese. Toss to combine. To dress the salad, whisk all the dressing ingredients together in a small bowl before pouring over the salad, and tossing again to cover the salad in the dressing. Cover, and refrigerate for 1-2 hours before serving, to give the sorghum time to absorb the dressing. Before serving, top each serving with roasted sunflower seeds, to taste. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can white beans 2oz plain goat cheese (can substitute plant based mayonnaise for a vegan alternative, but the flavor will not be a match). 1/2 cup pitted Spanish olives (with or without pimentos, depending on nightshade tolerance)* 2 tablespoons olive oil 1 garlic clove, minced or 1 teaspoon of jarlic 2 teaspoons lemon juice 1 teaspoon oregano 1/4 teaspoon paprika (smoked or sweet, your choice. Can omit for a pepper allergy) Sea salt and black pepper to taste. *This base dip recipe would also be delicious substituting the olives with 1/2 cup of saut é ed spinach and a small jar of chopped artichoke hearts, or using a can of smoked oysters and substituting the paprika with Old Bay Seasoning. In a small saut é pan, heat your olive oil and saut é your minced garlic until it just starts to smell cooked, about 60 seconds. Turn off the heat under your pan and allow the oil and garlic to cool, by the time both are cool the garlic should be lightly browned. Drain and rinse your beans thoroughly, and add to your food processor bowl along with the goat cheese, saut é ed garlic with all the olive oil, lemon juice, oregano, paprika, and salt and pepper. Pure é on the highest speed, pausing to scrape down the sides of the food processor bowl halfway through the pure é . Remove the pur é ed bean and goat cheese mixture from the food processor bowl, and add to a small mixing bowl. Add 1/2 cup pitted green olives to the food processor bowl, and pulse to finely chop the olives. Scrape the chopped olives into the mixing bowl, and fold into the bean and goat cheese mixture until well combined. Chill for at least one hour before serving as a dip for chips and crudite, or as a sandwich condiment. 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 Cosmopolitan Woman (perfect if red is a team color) "WaterTok" But Make It Healthier #2: The Wild Irish Rose (perfect if green is a team color) "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 Cowboy Caviar 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

1 40oz cup 1 bag cranberry pomegranate tea 1 bag green tea (or two bags of cranberry pomegranate tea) 1/2 cup 100% cranberry raspberry juice 1 cup cold water Juice of 1/2 lime Ice In a heat-proof cup or mug, brew the two tea bags in 12oz of hot water to package directions. Remove the tea bags, and cool the tea to room temperature. Add the cooled tea to your 40oz cup, along with the rest of the ingredients. Shake or stir to combine. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 40oz cup 2 bags green tea 16oz hot water 1 teaspoon honey or raw cane sugar 1 12oz can lemon flavored sparkling water 1 teaspoon rose water Ice Brew the two bags of green tea in the 16oz of hot water for 2 minutes before carefully removing from the water. Dissolve the honey or sugar in the hot water before covering the brewing mug and setting it aside for the tea to cool. Once the sweetened tea is cooled to room temperature or cooler, add it to your 40oz cup along with the 12oz of lemon flavored sparkling water, teaspoon of rose water, and top your cup with ice. Gently stir the cup to mix the ingredients together, and serve immediately. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 small chicken breast or thigh, raw 1/4 cup white rice, uncooked 1/2 cup chicken broth, or reconstituted bullion 1/2 cup frozen vegetables of choice 1 tablespoon olive oil 1/4 teaspoon each thyme, marjoram, rosemary 2 drops hickory liquid smoke Salt to taste Rinse the uncooked rice, and add to the rice cooker bowl, with the broth, herbs, olive oil, liquid smoke, and salt. Cut the chicken into bite-sized pieces, and add to the rice cooker bowl with the frozen vegetables. Stir a little to combine the ingredients, place the lid on the rice cooker bowl, and set to cook until the rice absorbs the broth and the chicken is cooked through, about 20 minutes. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

So, you have a kid in your life who's actually a young adult, poised to spread their wings and leave the nest to chase their own life's purpose... and they're having a blowout graduation party you need to show both up and out for with an amazing and also amazingly useful gift that won't completely break you, but will say "I love you, kid." Here's how to build a kitchen in miniature where there was no kitchen to begin with. That includes a car with a power jack, if the kid you're supporting is getting the fuck out of an awful home situation, and living out of their car for a minute while they're getting their feet underneath them. A couple of things in the list would need to be modified for a car situation, mostly the storage suggestions and the mini fridge, but this setup also makes cooking a full, nutritious meal in your car possible. Why would you do this for your kid when you can just buy them the deluxe meal plan and some granola bars for dorm snacks? One: they learn self-sufficiency. Being able to feed yourself real food you cooked yourself from scratch in any improvised situation is a survival skill they will appreciate in some weird situations in the future, as all the best "college lessons not learned in classrooms or labs" tend to be. Two: Maybe 1/4 of the items are consumable, and they're all pretty inexpensive still, even at 2026 prices. Everything else is a purchase that may not last them forever, but should at least get them through college, and possibly even their first apartment. Which means, you can get away with the most inexpensive meal plan, or even just Cash App them grocery money, which will end up saving you money in the long run. And Three: look, your kid may be going to college somewhere way more temperate than Michigan, but that's where I went to college, and having to dress to face the arctic tundra to head out for dinner is not the ideal. None of these links are sponsored content. Just suggestions, or examples of the kind of thing I'm talking about. I'm linking to Walmart and Amazon not for any "yay, corporate consumerism!" reasons, but because I know everyone has access to those two retailers in their communities. If you can find these things somewhere you feel better shopping at, please buy it there. Keep in mind that a lot of this stuff, especially the appliances, goes on back to school sale in late July or August, and that's also about the time when places like Aldi carry them seasonally. So if you have an in-going high school senior, that's the time to buy this stuff and hide it in a closet for their graduation party in the spring. Even if you're getting everything at 40-50% off, this is still a Very Large Gift, which means it's a great group gift with a lot of good ways to divide it up between group members who can afford to give more or less. The Electric Appliances: A small rice cooker with a steam basket. A compact electric griddle , like this Korean style two-part griddle. A toaster oven (I have this exact one, which happened to be purchased on back-to-school sale a couple of years back now). A small microwave . An electric kettle , and a pour-over coffee brewer . Unless they're the " quantity over quality " kind of coffee drinkers, I do remember being a college student... A mini-fridge with a good freezer. Other things you'll probably want to include: A set of drawers to hold the above small appliances while not in use, as well as their pantry and food prep items. A small, foldaway camp/grill table for extra food prep and cook space. A collapsible sink . A multi-outlet extension cord . Ideally, you'd put the drawers next to the mini-fridge, the rice cooker, griddle, and toaster oven are stored in one drawer when not being used, food prep items in another, and pantry items in the third, with the table and sink folded up behind the fridge or drawers. Ideally. The Kitchen Essentials: Note: as long as they have very specifically the above appliances, they don't need pots or pans to cook with. The rice cooker and electric kettle do double duty as your pots, and your griddle is your pans. Food Prep Items: A cutting board set and a knife set . A mixing bowl set . A measuring cup & spoon set . An unbreakable, microwave safe tableware set . A potholder and oven mitt set . A silicone bowl scraper set and a silicone spatula set . A can opener , wire whisk , and pair of tongs . Leftovers storage containers . And as for the consumables: Aluminum foil Paper towels Coffee filters Dish soap and a refillable dish wand The Pantry Stock: Obviously, we're getting the smallest amount they sell of everything, space is at a premium here. Salt & Pepper. Including a pour-able source. A "Kitchen Starter" Spice Set, like this one from Spice Supreme, this one from Badia, or this one that's a bit pricier but also more comprehensive and in convenient mini sizes from Simply Organic. Bullion cubes. Condiments: ketchup, mustard, mayonnaise, hot sauce, BBQ sauce, soy sauce, etc. Baking soda, baking powder, white and brown sugars, and all-purpose flour. Vinegars and oils: at the barest, I recommend olive oil, avocado or canola oil, one of these , white vinegar, and red wine vinegar. While you can make pancakes from scratch with all of the above, pancake mix is usually still appreciated, with maple syrup. Instant oats and favorite breakfast cereals. Peanut Butter or SunButter, and a favorite jelly flavor. White rice. Noodles. Coffee and/or tea. Microwave popcorn Canned goods. A couple each of: Beans. Whatever's a favorite. Black beans for DIY Chipotle bowls, chickpeas for a quick curry, red beans for mixing with Cajun seasonings and serving with rice... Meats (obviously optional for vegetarians) : tuna, SPAM, corned beef hash, etc. Vegetables, in particular crushed tomatoes and tomato paste (unless they're allergic, like I am). Not only are canned tomatoes needed for chili, their pantry has everything they need up there to turn these two cans into a red sauce for a fraction of the cost of a prepared spaghetti sauce. The Education: Yeah, they need to know how to use everything you're giving them. And they need paper copies. " Mini Rice Cooker Cookbook " " I Love My Rice Cooker " " Toaster Oven Perfection: A Smarter Way to Cook on a Smaller Scale " As for things to encourage your burgeoning adult to purchase on their grocery runs to stock their mini fridge: Pre-chopped vegetables. You're more likely to choose to cook for yourself amidst a crazy class and paper writing and work schedule if a major step in the recipe has been done for you already. Frozen fish fillets (very easy to cook in a rice cooker or toaster oven... if their floor will forgive them for cooking fish in the dorms), or chicken breasts/thighs (also easy to cook in a rice cooker or toaster oven, but you do need to thaw them before cooking). Salad kits. Again, keeping it simple and delicious means they'll actually want to eat it and prioritize eating it. Did you find this comprehensive gift/kitchen building guide useful? 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

After a month of celebrations, my family takes it pretty easy for New Years, and leans into my grandma's North Georgia Black Cherokee/Hoodoo roots to prepare a Lucky Meal for the coming year. Otherwise, we have a few cleaning traditions, and do some divination for the coming year. No alcohol-fueled parties to ring in the New Year anymore, and that works for current me. What are your culture's New Years food traditions? And are there any ingredients you can't have and need to substitute? Let me know, I may be able to help! If you are entertaining for New Years Eve: Tiny Sandwiches are great for a prep-and-pregame gathering. The Midwest Crudite Board or The Snackle Box are very portable offerings to bring to other people's home parties. The Scandi Board promises to impress your in-laws, and pairs well with a CrockPot full of Swedish Meatballs . The Lucky New Year's Meal: Cornbread Maple Mustard Ham Glaze Dijon Marinade - if your family prefers pork steaks or chops to ham, or prefers to skip the ham altogether and go for beef or venison or a mushroom or something, this is a good all-purpose marinade for all of that. Black Eyed Peas Quick Collard Greens in the Instant Pot New Years Day aka The Morning After: French Toast Casserole Breakfast Tamale Pie Casserole Maple Spice Instant Oatmeal Bagels, English Muffins, Sweet Rolls  (it's all the same dough...) Absolutely all of that can be pre-prepared and stored in the refrigerator, or pre-portioned for easy access on New Year's Day morning. Did you appreciate this allergy friendly New Years recipe roundup? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie