Recipes

Entrees, sides, desserts; snacks and smoothies; breakfast, lunch, dinner. All recipes are dairy-free and low FODMAP friendly; most are wheat-free and sugar-free too!

Zucchini Risotto

A few months ago I published a recipe for a Vegan Risotto with mushrooms and peas, based on a recipe in one of my favorite cookbooks, “Run Fast. Cook Fast. Eat Slow.” I used that recipe as inspiration to create a dairy free Zucchini Risotto with dill, fresh rosemary, and […]

 

Bison Bolognese

We very rarely consume red meat for health and environmental reasons. For this recipe, I opted for a more healthy and sustainable source of red meat – bison. Most bison meat sold in the U.S. is raised without antibiotics and hormones, and is considered to be a more sustainable meat […]

 

Veracruz-Style Cod Stew

One of the main things I enjoy about the cookbook, “Tu Casa Mi Casa,” is how it takes me out of my comfort zone of rice, beans, and tacos and enables me to explore a wider array of Mexican cooking. For example, I used to be intimidated to cook fish, […]

 

Cornmeal Hotcakes

There are many reasons to keep your kitchen pantry tidy, including finding hidden food items that you can quickly turn into a meal. I noticed a bag of cornmeal sitting in our pantry, and realized it had been there for more than a year. I sought out a weekend brunch […]

 

Tacolicious Refried Beans

These are so good and so easy, and so worth the extra time it takes to buy dried black beans in bulk and soak them overnight! Thanks to “Tacolicious” for the original recipe, which we’ve adapted to make low-FODMAP. We serve these beans on the regular, with tacos or bean […]

 

Pomegranate Peach Barbecue Sauce

Late June through early September is prime peach time in our part of the world. We’ve already enjoyed a sweet Peach Blueberry Paleo Crumble and a colorful Tomato Peach Basil Summer Salad, and we decided to end peach season on a high note – with a spicy-sweet bbq sauce for […]

 

Apricot Ginger Scones (Dairy-Free)

We absolutely love these scones, which I adapted from a traditional (e.g. included wheat, butter, and sugar) scone recipe in “Bi-Rite Market’s Eat Good Food“. Our entire house smelled divine while they were baking, as the scent of fresh ginger and orange zest wafted from the oven. The scones are […]

 

Spiced Paleo Zucchini Bread

All summer, our local farmer’s basket has included beautiful green and yellow squash, gifting us with ample opportunities to create new preparations. As we move into fall, I’m seeking out more ways to incorporate cinnamon, cardamom, nutmeg, and cloves into my baking – to me, these best represent the aromas […]

 

Simmered Chicken and Vegetables

The traditional version of this recipe comes from northern Japan, and includes lotus and taro root, konnyaku (preserved konjac potato), and dried shiitake. For our version, I researched vegetables that could stand as reasonable substitutes for these less common Japanese veggies. I discovered that celery root could replace lotus root, […]

 

Summer Corn & Tomato Salad

As with so many of our veggie dishes, our mystery farm basket delivery precipitated this recipe. We received a bag of beautiful, ripe and sweet tomatoes. The original recipe, from “Bi-Rite Market’s Eat Good Food“, is a bit more complex than our version. It’s a fresh and delicious salad that […]