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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 the noodles down quickly. Add to a medium-sized mixing bowl, and add your frozen peas. Cover the bowl, and place in the refrigerator for a couple of hours to fully chill the pasta, and thaw the peas. To make the dressing, in a small mixing bowl, whisk the mayonnaise, lemon juice, salt, dill, pepper, and garlic together until fully combined and smooth. Set aside. If you're using canned tuna, drain the can, and use a mesh strainer with a spoon or fork to press the tuna as dry as possible. Add the pressed tuna to the bowl with the pasta and peas, and discard the tuna broth. Of course, you can add the packets of tuna directly to the salad without draining. Add the drained and rinsed cannellini beans to the pasta salad bowl, and then use a spatula to add the dressing to the bowl, and mix to coat the whole salad evenly. Cover, and return to the refrigerator to chill for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 12-16 oz ceramic mug, or microwave safe dish 3 tablespoons all purpose flour (wheat or gluten free) 2 tablespoons unsweetened applesauce 2 tablespoons unsweetened cocoa powder 1 tablespoon turbinado sugar, or to taste 1 tablespoon oat milk 1 teaspoon avocado oil 1/4 teaspoon vanilla extract scant 1/4 teaspoon baking powder scant 1/4 teaspoon sea salt In your ceramic mug or microwave safe dish, combine all ingredients and mix well to form a batter. Scrape down the sides of the mug if needed, with a small spatula. Microwave on high for 1-1:30 minutes, until the cake is about 90% baked through (don't overcook). Eat immediately, top with dairy-free whipped cream, if desired. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 can full fat coconut milk or coconut cream 1 package orange flavored gelatin 1/2 cups hot water 1/2 teaspoon vanilla extract 1 can mandarin oranges If you're using full-fat coconut milk, separate the cream from the coconut milk and place it in a small mixing bowl. Use a hand mixer to whip the coconut cream with the vanilla extract until it doubles in volume. Dissolve the orange gelatin in the hot water, and pour it into the mixing bowl with the coconut cream while using the hand mixer to incorporate the gelatin into the cream. Scrape down the sides of the bowl, if needed. Drain the mandarin oranges thoroughly, and fold them into the mixing bowl. Pour the mixture into a mold or serving dish, if using. Cover tightly, and refrigerate overnight to set before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups cooked white rice 16-20 oz fresh spinach or kale, washed and prepared* 1 medium onion, diced* 3-5 garlic cloves, or jarlic to taste* 1/2 cup chicken or vegetable broth* 3 tablespoons olive oil* 4 flax eggs (4 tablespoons of ground flax seeds in 1/4 cup cold water) Salt and pepper to taste *You can substitute a batch of Instant Pot Collard Greens with its pot likker, here. Preheat the oven to 3 50 °F. Combine the ground flax seeds and water to make your flax eggs, set aside to gel. Heat the olive oil in a large saute pan, and add the diced onion. When the onion is translucent, add the garlic to the pan and saute until it's golden brown. Add the spinach or kale to the pan, and saute until the greens have cooked down. Add the contents of your saute pan and the broth (or your collards and pot likker) to a blender bowl, and blend until pureed. In a large mixing bowl, add the cooked rice, pureed greens, and gelled flax eggs and mix well to combine thoroughly. Turn the rice mixture into a greased 8x8" casserole dish, and bake at 3 50 °F for one hour, until the top is golden brown. Allow to cool for 10-20 minutes before slicing into squares to serve. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 medium head cauliflower 2 cups of cooked, shredded chicken (this is a great use for leftover rotisserie chicken) 3-4 tablespoons olive oil, divided 1 medium onion, diced 3-5 garlic cloves, diced, or 1/8 cup jarlic 1 cup chicken broth, or reconstituted bullion 2-3 dried chipotle peppers ( not en adobo) 1 teaspoon raw apple cider vinegar 1 teaspoon cumin 1 teaspoon smoked paprika Salt to taste Preheat oven to 450 °F. Cut the stem top off of the chipotle peppers. Remove the seeds and ribs if anyone has a low spice tolerance. Heat your chicken broth if needed, and add the dried pepper and apple cider vinegar to the hot broth, to soften the pepper. Set aside. Wash and core your cauliflower, and break it into small florets. Toss in a small amount of olive oil and salt, and spread on a baking sheet. Roast at 450 °F for 25-30 minutes, moving the florets around the pan at the halfway point. When done, transfer to your crockpot, and add the shredded chicken. In a small pan, heat the remaining olive oil and saute the onions and garlic until the onion are translucent, and the garlic is golden brown. Remove from the heat, and stir in the cumin and smoked paprika. Add the contents of the chicken broth cup and the contents of the saute pan to a blender, and blend until the sauce is smooth. Pour the sauce into the crockpot with the cauliflower and chicken, and mix well to coat. Set the crockpot to low for 2-3 hours, then keep the mixture on warm until you're ready to serve. To serve, accompany with: White or brown rice Corn tortillas Avocado Shredded cabbage Bean sprouts Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can cannellini beans, drained & rinsed 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon goat cheese (optional) 1/2 teaspoon sea salt heaping 1/4 teaspoon white pepper Add all ingredients to the bowl of a food processor, and process on the highest speed, stopping to scrape down the sides of the bowl as needed. Transfer to a storage dish, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

3 cups bread flour 2 cups quick oats 1 15oz can cannellini beans, undrained 1 1/2 cup "tap hot" water (around 110 °) 1 tablespoon instant yeast 2 tablespoons brown sugar 3 tablespoons olive oil 1 1/2 tablespoons sea salt In a liquid measure, whisk the instant yeast and brown sugar into the hot water. If the yeast is active, it'll start to bubble and foam. Set aside. In the bowl of a food processor, put the cannellini beans and bean liquid, olive oil, and salt, and process on high speed to puree the beans, stopping to scrape the sides of the bowl as needed. Add the quick oats to the bowl, and process until the oats break down a bit and the mix turns into a thick batter. Add the contents of the food processor, the contents of the liquid measure, and the bread flour to a large mixing bowl, or the bowl of a stand mixer. With gloved hands, or a dough hook, bring the ingredients together and knead them into a dough that'll be pretty wet and "raggy" to start... it takes some time for both the harder wheat in the bread flour, and the oats to absorb the water in the dough and activate the gluten. Cover the bowl, and place it in a warm spot to proof/rise until it fills the bowl. A heating pad on low works well in a pinch. The first rising period usually takes 1-3 hours, depending on the yeast, and the temperature and humidity conditions. My family prefers this as large flatbread, so I separate the dough into 16 portions. But this dough can also make two sandwich loaves or French loaves, or can be shaped into 16 hamburger or hot dog buns. If you'll be baking the dough, knead and shape the dough on a flour-coated surface (this will firm up the damp dough), and place it in a dough pan or on a parchment-lined baking sheet. Cover, and allow to rise until the dough has doubled in size one more time while the oven preheats to 450 °. Carefully score the top of the loaves with a sharp knife, making sure not to punch them down any while you do, and bake the loaves for 30-35 minutes, or until they're golden brown on top and sound hollow when you thump them. The buns don't need to be scored, and should bake for around 15-20 minutes. If you're making flatbread, roll each dough ball into a flat circle, as thin as you can without tearing the dough. Cook the dough on a dry, hot skillet or griddle for about six minutes per side, until the contact points are dark brown but not burnt. Cover the freshly cooked loaves with a towel to keep them moist as you grill up the batch. Once the loaves or buns cool completely, store them wrapped in plastic, in the refrigerator. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2lbs beef stew meat, or round steak cut into strips 12oz broccoli, fresh or frozen 1 cup avocado or canola oil For the marinade: 1/4 cup coconut aminos 1/2 cup rice vinegar Juice of three mandarin oranges (called "Mandies" or "Cuties") 1 teaspoon grated fresh ginger 1 clove grated fresh garlic, or 1 tablespoon of jarlic + 1 tablespoon of the water in the jar 2 teaspoons ground Asiatic red peppers 1 teaspoon beef bullion powder or one bullion cube 1/2 teaspoons ground black pepper 1/4 teaspoon ground mustard seed 1/4 teaspoon roasted sesame oil Whisk all of the marinade ingredients together. Place the meat in a shallow bowl, and cover with the marinade. Cover the bowl tightly, and place the bowl in the refrigerator for a minimum of 6-8 hours, preferably overnight. Remove from the refrigerator and bring to room temperature before frying. Heat the oil in a wok or large frying pan on high heat, and fry the marinated beef for 2-3 minutes, until cooked through. Transfer to your serving dish, or a crockpot. Thaw and drain your broccoli if needed, or wash and dry your fresh broccoli. Place in the wok after the beef, and fry for 3-4 minutes, until the broccoli's color starts to dull. Transfer to the same dish as the beef. For the sauce: 1/3 cup coconut aminos 1/4 cup brown sugar or honey 1 teaspoon ground Asiatic red peppers 1/2 teaspoon powdered ginger 1/4 teaspoon garlic powder 1 teaspoon tapioca starch 3 teaspoons of cold water Place all of the sauce ingredients in a small saucepan, and whisk together on low heat, until the sugar dissolves into the coconut aminos and the mixture comes to a low boil. Whisk the tapioca starch with the cold water to make a slurry, and whisk the slurry into the sauce. Keep whisking until the sauce thickens, and becomes glossy. Spoon the sauce over the beef and broccoli, and toss to coat the meat and vegetables. Serve with a side of rice. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the "Foo Young" Patties: 2 1/2 cups chickpea flour (besan) 1 cup water 2 tablespoons ground flax seed + 6 tablespoons water 8-12 oz leftover stir-fried vegetables 1 tablespoon dried minced onion 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon baking soda 1/4 teaspoon garlic powder 1/4 teaspoon roasted sesame oil Oil for frying Combine your ground flax seeds and water to make 2 flax eggs, set aside to gel for 5-6 minutes. In a large mixing bowl, combine the chickpea flour, salt, pepper, baking soda, and garlic powder, and whisk to incorporate. Add 1 cup water to the flour mixture, and beat into a batter before folding in the stir-fried vegetables, flax eggs, minced onion, and sesame oil. Cover, and refrigerate for at least 30 minutes. Heat your fry oil in a non-stick skillet, like seasoned cast iron. Pour batter into the skillet in your preferred patty size, flip with a wide spatula when the batter has cooked through on the top, and the patty is golden brown on the fry side. Makes around nine 6" patties. For the Gravy: 1 1/2 cups mushroom or chicken broth (hint: reconstitute dried mushrooms in 2 cups hot water with sea salt to taste, use the mushrooms in the patties with the vegetables, and the broth in the gravy) 3 tablespoons coconut aminos 1 tablespoon rice vinegar 2 teaspoons brown sugar 1/4 teaspoon roasted sesame oil 2 tablespoons tapioca starch 6 tablespoons cold water Add the broth, coconut aminos, rice vinegar, brown sugar, and sesame oil to a small saucepan over medium-low heat, and whisk constantly until the mixture comes to a boil. In a small bowl, make a slurry with the tapioca starch and cold water, and whisk the slurry into the saucepan, whisking until the mixture starts to thicken and turn glossy. Remove from the heat, and cool slightly before serving on top of each chickpea patty. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the Sweet Chili Crunch Sauce: 1 cup mandarin orange juice (about four small oranges - sold as "Mandies" or "Cuties") 1/2 cup coconut aminos 1/4 cups honey 1 teaspoon grated fresh ginger 2 tablespoons rice vinegar 2 teaspoons dried, ground Asian chili peppers 1/4 teaspoon dried, ground mustard seed 1/4 teaspoon roasted sesame oil 2 tablespoons dried, minced garlic 1 tablespoon dried, minced onion 1 tablespoon toasted sesame seeds 1 tablespoon tapioca starch 2 tablespoons cold water Combine your orange juice, coconut aminos, honey, ginger, rice vinegar, ground peppers, mustard seed, and sesame oil in a small saucepan, whisk constantly while bringing to a boil. Create a slurry with the tapioca starch and cold water, whisk the cold slurry into the boiling saucepan, and continue whisking until the sauce thickens and becomes glossy. Remove from the heat. Stir in the minced garlic, minced onion, and sesame seeds. Cover, and set aside. For the wok: 1/2 cup canola or avocado oil 1 lb Mung bean sprouts 1 lb assorted stir-fry vegetables of choice (carrots, bell peppers, etc), thin sliced or julienned. Wash and dry your bean sprouts and vegetables well. Heat a few tablespoons of oil in your wok, and starting with the sprouts, stir-fry in batches for 2-3 minutes per batch, adding more oil to your wok with each new batch as needed. In a mixing bowl, portion out your sprouts and vegetables, add your [temperature-wise] hot sweet chili sauce to the mixing bowl to taste, and mix well to coat the sprouts and veggies in the sauce. Serve with white rice. If you can eat egg, this would be delicious topped with a fried, runny yolk egg. Did you enjoy this recipe? 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 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 Stanley Iced Tea by the Half Gallon "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 Cowboy Caviar 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. Lemony Yogurt Sauce for the kofta kebabs. *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 Chow Chow Slaw Taqueria-Style Pickled Carrots Baked Goods: Cornbread Hamburger and Hot Dog Buns Sweet Treats: Fruit Balls SunButter Balls Espresso Brownies Chocolate Banana Cornmeal Cake 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

Equipment: One half-gallon mason jar. If you use a pitcher, make sure it's safe to hold hot water. A pour spout top with a handle for the jar is great, but not necessary. A quart-sized tea infuser pot (optional, if you use teabags) A long handled spoon, long enough to comfortably reach the bottom of the jar. Ingredients: Tea or herbs of choice - either 6-7 teabags, or teaspoons in the tea infuser 4 cups hot filtered water 4 cups cold filtered water 1/3 cup brown sugar or honey, or to taste (optional) 1/4 teaspoon baking soda (only for green or black tea) Start by putting your water on to boil. If you're using teabags, remove any paper tags, and place the teabags in the mason jar. Add the sugar or honey, if you're using it, and the baking soda if you're using a tannin-heavy tea like black or green tea. Take the water off the boil, and add it to the mason jar with the rest of the ingredients, and give it all a good stir with your long-handled spoon. Set a timer for the longest recommended steep time for the tea you're using - most recommend 3-5 minutes so let it steep for five minutes, you want your tea strong, but not bitter. When the timer beeps, carefully remove the teabags with the long-handled spoon, gently squeezing out any extra tea with another spoon. Add the cold water to the jar and give it a stir to start the icing process, and either serve over ice, or refrigerate for a few hours until the tea is chilled before serving. If you're using loose tea with a tea infuser, brew your tea in the infuser pot, while adding the sugar and baking soda to the mason jar. When the tea is brewed, add it hot to the mason jar and give it a good stir to melt the sugar before adding the cold water. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie