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2-3 guajillo peppers 1 cup plant-free mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon ground mustard seed 1/4 teaspoon garlic powder 1/4 teaspoon mesquite smoke flavoring Remove the seeds from the guajillo peppers, and run them through a blender or coffee grinder until they're ground into a fine powder. Combine all ingredients, and whisk together to form the salad dressing. Store in a container with an

1 15oz can chickpeas/garbanzo beans, drained and rinsed 2 cups sprouted lentils (link is to a non-affiliated YouTube tutorial) 1 rotisserie chicken breast, diced 1/4 yellow onion, diced 4 tablespoons raw pumpkin seeds/pepitas (optional) For the Apple Cider Vinaigrette: 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 2 tablespoons coconut aminos 2 tablespoons stone ground mustard 1 teaspoon salt 1/2 teaspoon real maple syrup 1/4 teaspoon ground cumin In a medium-sized

1 small-medium head cabbage, washed, cored and finely sliced 8-12 oz red radishes, washed and grated or finely sliced 1/4 large, white onion, finely sliced 1/8-1/4 cup table salt 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 1 teaspoon cane sugar or honey 1/4 teaspoon ground mustard seed 1/4 teaspoon white pepper additional salt to taste In a large bowl, combine the finely shredded cabbage and onions, and finely sliced or grated radishes, and thoroughly and evenly c

2-3 small sweet potatoes, peeled and cubed 1/2 small white onion, coarsely chopped 1/2 lb fresh asparagus, woody ends removed and chopped into bite-sized pieces 1 15 oz can cannellini beans, drained and rinsed 1 tablespoon olive oil Salt to taste Preheat oven or grill to 450°F. Place the sweet potatoes, onion, and asparagus on a sheet of aluminum foil, and drizzle with olive oil and sprinkle with salt before folding the foil over and rolling the edges together to seal them an

If you read my personal blog, you'll know that I'm using a "lunch backpack" this year, to bring a meal or two along to summer events I'm planning to attend this year. Which means I need ideas for what to bring along to eat while I'm not planning on being back to my own kitchen for a good long time. This one's going to be a bit different. As of this writing, this is an active planning document, unlike all the other Menu's I've been serving for awhile. Which means not every rec

1 frozen tilapia fillet 1/4 cup white rice, rinsed 1/2 cup water 1/2 cup canned black beans, drained and rinsed. 1 tablespoon olive or avocado oil 1/2 teaspoon salt or to taste 1/4 teaspoon black pepper 1/4 teaspoon garlic powder Add all ingredients to a small rice cooker bowl, cover, and set to cook. Bowl is ready to eat when the rice stops bubbling, 20-25 minutes. Coleslaw 1/4 cup shredded cabbage, or coleslaw mix 2 tablespoons plant-based mayonnaise 2 teaspoons lime juice

1-1 1/2 cups pasta of choice (wheat or gluten-free) 1/2 cup frozen peas 1 can cannellini beans, drained and rinsed 2 cans albacore in water, or two waterless tuna pouches 1/2-2/3 cup plant based mayonnaise 1 tablespoon + 1 teaspoon lemon juice 1 teaspoon sea salt 1 teaspoon dried dill 1/2 teaspoon white pepper 1/4 teaspoon granulated garlic Cook your pasta according to package directions, immediately drain and rinse the pasta in cold water to stop the cooking process and cool

2 cups chopped/shredded chicken 1 medium-large ripe avocado 1/4 cup diced onion 1/2 cup diced red pepper 1/4-1/3 cup plant based mayonnaise 2-3 teaspoons chili lime seasoning (like Tajin or Valentina) Juice of half a lime (about two teaspoons) Salt to taste Add the chicken, onion, pepper, mayonnaise, seasoning, and lime juice to a medium-large mixing bowl, and mix well to combine. Before serving, cube the avocado, and serve on top of the chicken salad. Excellent in arepas, le

1/2 medium head of white cabbage, finely sliced 1 red pepper, finely sliced 1 yellow pepper, finely sliced 1 large white or yellow onion, finely sliced 1-3 jalapeno peppers, finely sliced (optional) salt to coat Combine all your sliced vegetables in your largest mixing bowl, coat all the vegetables with salt, and toss the vegetables thoroughly to mix and combine. Cover the mixing bowl tightly, and place in the refrigerator for 2-3 hours to rest. To make the brine: 1 1/2 cups

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 wi

The scene: it's 2026. The price of food is the highest it's ever been in America, while wages have been stagnant for decades. The winter has been marked by deadly snow and ice storms and the wind chills are still sub-zero in the middle of February, which isn't keeping the protesters off the streets. Not like you can go out to eat anyway, your boo has so many food allergies, you can't trust you won't spend the rest of the night in the ER with them after a food oops... talk abo

1 15 oz can yellow corn 1 15 oz can black beans 1/3 cup finely diced red onion 1/2 teaspoon salt Everything from here is entirely optional, and based on your preferences, and what you have on hand when you're making this: 1 4 oz can green chiles 1-2 fresh jalapenos, finely diced 1/2 cup chopped cilantro 1 large avocado, cubed Rinse your corn and black beans and make sure there's no excess water in the strainer before adding them to a medium-sized mixing bowl with a lid. Add y

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 Cosmopolitan Woman "WaterTok" But Make It Healthier #2: The Wild Irish Rose "WaterTok" But Make It Healthier #3: The Nimbupani-esque Electrolyte Slushie "WaterTok" But Make It Healthier #4: Sekanjabin Your Stanl

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.

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

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

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

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

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