Yield: Personal Pizza

Total Cook Time: 30 minutes

Main Ingredients/Notes/Suggestions:

• Pizza crust (my preference is naan but use what you have/like)
• 1/2 cup pizza sauce (Trader Joe’s pizza sauce or the open jar of marinara sitting in your fridge)
• 1 lbs ground pork
• 3 tbsp chili garlic sauce (optional)
• 1 cup mozzarella cheese
• Kimchi

Instructions:

1. Pre-heat oven to 450 degrees.
2. Heat a large skillet over medium heat. Once heated, brown ground pork.
3. Once ground pork is cooked, add pizza and chili garlic sauces
4. While pork is cooking, prep baking sheet. Spray with cooking spray and place crust on pan.
5. Once pork mixture is completed, spread evenly on crust. Top with as much mozzarella as desired.
6. Place pizza in oven and bake until crust is browns and mozzarella is bubbling (my preference).
7. Remove from oven, cut and top with kimchi.

Main Ingredients/Notes/Suggestions:

• Pizza crust (my preference is naan but use what you have/like)
• 1/2 cup pizza sauce (Trader Joe’s pizza sauce or the open jar of marinara sitting in your fridge)
• 1/4 cup favorite BBQ sauce (or make a quick homemade one)
• Shredded chicken
• Topping options
• Pineapple, diced
• Jalapeno, thinly sliced (or pickled)
• Red onion, thinly slices
• Cilantro, chopped
• Arugula (added once pizza is done)
• 1 cup mozzarella cheese

Instructions:

1. Pre-heat oven to 450 degrees.
2. Prep baking sheet and ingredients. Spray with cooking spray and place crust on pan.
3. Mix pizza sauce and a few tablespoons of BBQ sauce together. Combine remaining BBQ sauce with the shredded chicken.
4. Spread pizza sauce evenly on crust, evenly disperse toppings of choice. Top with as much mozzarella as desired.
5. Place pizza in oven and bake until crust is browns and mozzarella is bubbling (my preference).
6. Remove from oven and cut.

Total Cook Time: 30 minutes

Main Ingredients/Notes/Suggestions:

• 1 cup uncooked rice (Instant Pot makes the best rice)
• Seafood/fish of choice - salmon, shrimp, ahi tuna
• 3/4 cup cucumbers, thinly diced
• 3/4 cup carrots, shredded, julienned or however works best (I often use shredded carrots from Trader Joe’s or I use a potato peeler to shred whole carrots)
• 3/4 cup edamame, shelled (I use frozen edamame and pop them out of the pods)
• 1 avocado, sliced
• Soy sauce (or coconut aminos for gluten free)

Other Ingredient Options:

• Pineapple, diced
• Mango, diced
• Jalapeno, diced
• Radishes, thinly sliced
• Purple cabbage, shredded
• Seaweed salad

Garnish Options (all optional):

• Green onion, chopped
• Cilantro, chopped
• Pickled ginger
• Sesame seeds
• Soy sauce, to taste (or coconut aminos for gluten free)
• Sriracha mayo, to taste (add sriracha to mayo until spice level is achieved)

Instructions:

1. Make rice on stove top or Instant Pot.
2. Bake or grill salmon until cooked through.
3. Chop desired toppings and sauces.
4. Layer rice in a bowl and top with salmon, desired toppings and sauces.

Yield: 4

Total Cook Time: 30 minutes

Main Ingredients/Notes/Suggestions:

• 1 lbs ground pork (make it vegetarian with more spinach and add mushrooms)
• 5 cups uncooked spinach
• 1/2 jar of marinara sauce (or 1 can of tomato sauce)
• 3 cups uncooked pasta (gluten or gluten free)
• 2 garlic cloves, minced (omit for LOW FODMAP, also jarred minced garlic is super handy)
• 1 cup pasta water
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tbsp fennel seed
• 3/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

1. Boil water in a large saucepan, add pasta and prepare per package instructions. Once noodles are al dente, reserve 1 cup of the pasta water before draining.
2. While water is boiling, sauté ground pork and garlic. Season with dried basil, fennel seed, dried oregano, dried parsley, red pepper flakes, salt and pepper.
3. Once pork is cooked, add spinach and cook for 2-3 minutes.
4. Add marinara sauce and mix into spinach and pork mixture.
5. Once noodles are drained, incorporate into spinach and pork sauce mixture. Add pasta water as needed to thicken and coat the dish.
6. Top with parmesan or ricotta cheese and enjoy!

Yield: 4-6

Total Cook Time: 20 minutes

Main Ingredients/Notes/Suggestions:

• 2 cups all-purpose flour (gluten or gluten free)
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground cinnamon (optional but recommended)
• 1 cup sourdough discard
• 1 1/2 cup milk (dairy or dairy free -- more if you like your batter thinner)
• 2 tbsp vegetable oil
• 1/2 tsp vanilla extract (optional but recommended)
• 1 egg, beaten

Pancake Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
2. Add beaten egg, sourdough discard, milk, vegetable oil and vanilla extract to the flour mixture. Mix until combined.
3. Preheat griddle, spray with cooking oil or butter.
4. Pour 1/4 cup of batter on griddle, cook until the pancake starts to bubble and then flip.
5. Cook for an additional 1-2 minutes. Repeat.
6. Serve warm with butter, syrup, peanut butter, berries or your other favorite toppings.

Waffle Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
2. Add beaten egg, sourdough discard, milk, vegetable oil and vanilla extract to the flour mixture. Mix until combined.
3. Preheat waffle marker, spray with cooking oil.
4. Pour 3/4 cup of batter on the waffle maker and lightly spread batter out a bit.
5. Close the top and let waffle batter cook until you can easily lift the top. Repeat
6. Serve warm with butter, syrup, peanut butter, powder sugar, berries or your other favorite toppings.

Yield: 4

Total Cook Time: 45 minutes

Base Ingredients/Notes/Suggestions:

• Mashed potatoes (add butter, cream, minced garlic and/or sour cream to make they heavenly)
• Mashed sweet potatoes (add butter, cream and/or brown sugar)
• Baked sweet potatoes, cubed
• Potato salad
• Mac and cheese (use a box kind, make it easy)
• Red beans and rice

Meat Ingredients/Notes/Suggestions:

• Pulled chicken, shredded (or leftover rotisserie chicken)
• Pulled pork, shredded
• Pork spare ribs (try these Instant Pot ribs)
• Beef brisket
• Smoked sausage links

Topping Ingredients/Notes/Suggestions:

• Cheddar cheese, shredded
• Dill pickles, sliced
• Pickled red onions, sliced (or not pickled)
• Pickled cucumbers, sliced
• Lettuce, chopped (or arugula, spring mix, whatever is in the fridge)
• Jalapenos, chopped (or pickled)
• Baked beans or red beans
• Cole slaw
• Creamed sweet corn
• Pineapple, chopped
• Cornbread, sliced or muffin
• Sour cream
• Favorite BBQ sauce (or make a quick homemade one)

Instructions:

1. Make desired base ingredients -- boil cut up potatoes and mash with butter and other desired flavors, make mac and cheese based on boxed instructions or gather any previous leftovers for the base
2. Prepare meat option -- make pulled pork or chicken in the crock pot, chop up smoked sausage and submerge in BBQ sauce on stove, Instant Pot ribs or gather any previous leftovers
3. Pull together toppings
4. Assemble bowls -- base, meat and toppings

Total Cook Time: 10 minutes

Main Ingredients/Notes/Suggestions:

• 2 cucumbers
• 2 cups water
• 2/3 cup apple cider vinegar (or white vinegar, rice wine vinegar)
• 1/2 cup green onion, diced (tips only)
• 4 tbsp sugar
• 2 tsp garlic cloves, minced (omit for LOW FODMAP, also jarred minced garlic is super handy)
• 1 tsp salt
• 1/2 tsp red pepper flakes

Other Ingredient Options:

• Red onion, sliced (or yellow/white, omit for LOW FODMAP)
• Bell pepper, thinly sliced (any color)

Instructions:

1. Combine all ingredients in a saucepan and simmer for 15-20 minutes or until ready to serve.
2. Store in an airtight jar in the fridge for about 1 week.

Yield: 3-4

Total Cook Time: 45 minutes

Dry Rub Blend Ingredients (Low FODMAP approved):

• 1/2 tbsp smoked paprika (or regular)
• 1/2 tbsp salt
• 3/4 tbsp brown sugar (light or dark - honestly I have no idea what the difference is)
• 3/4 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp cayenne powder (or less/none if spice isn’t your thing)
• 1/2 tsp ground mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 dried thyme

Optional:

1/2 tbsp onion powder (omit for LOW FODMAP)

Main Ingredients/Notes/Suggestions:

• 3-4 lbs pork spare ribs (or as many as you plan to eat, freeze the rest for later)
• 1 cup water
• 1/4 cup apple cider vinegar

Instructions:

1. Place the steam rack in the Instant Pot and pour in water and apple cider vinegar
2. Pat dry the spare ribs and spread dry rub over the ribs
3. Add spare ribs to the Instant Pot, depending on the amount lay flat or spiral them vertically around the edge of the steam rack
4. Close and seal the lid
5. Set manual on high pressure for 25 minutes, let the steam naturally release for 10-15 minutes
6. Remove from Instant Pot. Serve dry or covered with sauce

Yield: 6

Total Cook Time: 20 minutes

Make BBQ bowls, ribs, pulled pork and/or BBQ chicken pizza.

Main Ingredients/Notes/Suggestions:

• 1 14.5 oz can tomato sauce
• 1 6 oz can tomato paste
• 1/3 cup apple cider vinegar (or white vinegar, rice wine vinegar)
• 1/4 cup brown sugar (light or dark - honestly I have no idea what the difference is)
• 2 tsp cumin
• 2 tsp black pepper
• 2 tsp smoked paprika
• 1 tsp salt
• 1 tsp garlic powder (omit for LOW FODMAP)
• 1/2 tsp cayenne powder (or less/none if spice isn’t your thing)

Instructions:

1. Combine all ingredients in a saucepan and simmer for 15-20 minutes or until ready to serve
2. Store in an airtight jar in the fridge for about 1 week

Yield: 4

Total Cook Time: 30 minutes

Main Ingredients/Notes/Suggestions:

• 2 chicken breasts, diced (or leftover rotisserie chicken, shredded)
• 2 medium sized sweet potatoes, diced
• 3-4 pieces of crispy bacon, crumbled (make extra at breakfast, and use for this dish)
• 3 tbsp butter (vegan or regular, oil works too)
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp sugar
• 1 tbsp soy sauce (or coconut for gluten free)

Garnish Options (all optional)

• Green onion, chopped
• Fried egg (personally a must)
• Hot sauce - sriracha or tabasco (green or red)

Instructions:

1. Combine seasoning and other ingredients, dice chicken and sweet potatoes.
2. Over medium heat in a heavy bottom pan, melt butter or heat oil.
3. Add sweet potatoes and chicken, sauté until the potatoes are tender and chicken is cooked thoroughly.
4. While the chicken and potatoes are cooking, mix in seasoning and bacon crumbles. Towards the end, add the soy sauce.
5. Once the dish is done, top with a fried egg, hot sauce and enjoy!

Total Prep Time: 5 minutes

Miso Sauce Ingredients/Notes/Suggestions:

1/4 cup red (or white) miso
1/4 cup maple syrup
1/4 cup soy sauce (or coconut aminos for gluten free)

Mongolian Sauce Ingredients/Notes/Suggestions:

1/2 cup soy sauce (or coconut for gluten free)
1/4 cup brown sugar (light or dark - honestly I have no idea what the difference is)
1 cup chicken broth (or beef broth, water, chicken bouillon)
1 tsp ground ginger (or fresh, liquid)

Spicy Thai Basil Sauce Ingredients/Notes/Suggestions:

1/3 cup chicken broth (or beef broth, water, chicken bouillon)
1 tbsp oyster sauce (Fish sauce works too)
1 tbsp soy sauce (or coconut aminos for gluten free)
1 tsp white sugar (or cane sugar)
1 tsp brown sugar (light or dark - honestly I have no idea what the difference is)

Black Pepper Sauce Ingredients/Notes/Suggestions:

1/4 cup soy sauce (or coconut aminos for gluten free)
5 tbsp white sugar (or cane sugar)
1 tsp of ground ginger (or fresh, liquid)
2 tbsp of black pepper

Yield: 4-6

Total Cook Time: 40+ minutes

Main Ingredients/Notes/Suggestions:

• Noodles, dumplings or leftover rice - whatever your preference!
• 2 tbsp butter or oil (vegan or regular)
• 2 chicken breasts, shredded (or leftover rotisserie chicken)
• 1 cup broccoli florets
• 1 bell pepper, chopped (any color)
• 1 zucchini, chopped
• 2 carrots, chopped
• 1 can diced tomatoes
• 6 cups stock and/or water (vegetable, chicken, chicken bouillon)
• 3 cloves garlic, minced (omit for LOW FODMAP, also jarred minced garlic is super handy)
• 1 small onion (yellow or white, omit for LOW FODMAP)
• 1 tsp black pepper
• 2 tbsp dried parsley
• 2 tbsp dried thyme
• 1 bay leaf

Other Ingredient Options:

• 1 cup asparagus, diced
• 3 celery stalks
• 1 container mushroom (whatever your preference)
• 1 cup peas (honestly, fuck peas)
• Try a vegetable that needs to get used, skip any you don’t like

Dumping Options:

• 3/4 cup flour (gluten or gluten free)
• 2 tbsp butter (vegan or regular)
• 1/3 cup milk (dairy or dairy free)
• 1/2 tsp of fresh or dried parsley
• 1 egg

Soup Instructions:

1. Prep vegetables and chicken.
2. Over medium heat in a heavy bottom pan, melt butter or heat oil. Sauté garlic and onion for a few minutes, until fragrant. Add carrots and sauté for a minute to soften.
3. Add remaining vegetables and sauté for a few minutes.
4. Combine the vegetables with cooked chicken, diced tomatoes, stock/water and seasonings. Bring to a boil.
5. Once the soup is boiling, reduce heat and let simmer for 30 minutes or until you are ready to eat.

Soup with Noodles Instructions:

1. Prepare noodles per package instructions.
2. Put the desired amount of noodles in a bowl and add soup.

Note: I NEVER put the noodles directly into the big batch of soup, they get over cooked and absorb too much stock once stored in the fridge.

Soup with Dumplings Instructions:

1. Mix all ingredients in a mixing bowl with a fork.
2. With a spoon, plop about 8 scoops of dumpling mix into the soup.
3. Cook uncovered on low for 10 minutes, then continue to cook covered for another 15 minutes.
4. Serve and enjoy!

Yield: 3-4

Total Cook Time: 40 minutes

Main Ingredients/Notes/Suggestions:

• 4 tbsp butter (vegan or regular, olive oil works too)
• 1 cup uncooked arborio rice
• 2 cup broccoli florets
• 1 cup rotisserie chicken, shredded
• 6 cups stock and/or water (vegetable, chicken, chicken bouillon, seafood or water)
• 1/3 cup white wine (can skip or try red, whatever you have)
• 3 cloves garlic, minced (omit for LOW FODMAP, also jarred minced garlic is super handy)
• 1 small onion or shallot (yellow or white, omit for LOW FODMAP)
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp dried parsley
• 1 tbsp red pepper flakes (or less/none if spice isn’t your thing)
• 1/4 cup parmesan or nutritional yeast (for diary free - it mimics parmesan)

Other Ingredient Options:

• 1 cup asparagus, diced
• 1 container mushroom (whatever your preference)
• 1 cup peas (honestly, fuck peas)
• Try a vegetable that needs to get used
• Fresh or frozen shrimp (about 10-12)
• Skip meat all together and make it vegetarian

Garnish Options (all optional)

• Fresh parsley, chopped
• Red pepper flakes
• Shredded parmesan cheese
• Fresh ground pepper

Instructions:

1. Prep ingredients and in a small saucepan, heat stock over low heat.
2. Over medium heat in a heavy bottom pan, melt butter. Sauté garlic and onion for a few minutes, until fragrant.
3. Add arborio rice to the pan and stir constantly until lightly toasted. Once toasted add in wine and continually stir.
4. Once the wine is absorbed, start to add roughly 1/2 cup stock at a time. Constantly stirring and letting the rice absorb the stock before adding more.
5. After a few rounds of adding stock, combine the salt, pepper, dried parsley and red pepper flakes into the mixture.
6. Half way through the stock, add broccoli (or vegetable of choice). Stir into the rice mixture. Continue to add and stir the stock into the rice.
7. Once the rice is almost al dente, mix in the shredded rotisserie chicken and parmesan cheese.
8. Once the rice has reached your desired texture, serve and top with optional garnishes.

Yield: 14-16 small meatballs

Total Cook Time: 25 minutes

You’ve made meatballs, now what? Make a quick pasta with Rao’s marinara sauce or pesto, a meatball sub with sautéed onions and peppers then throw the last remaining meatballs on a Friday night pizza creation.

Main Ingredients/Notes/Suggestions:

• 1 lbs ground turkey or pork (I prefer using both)
• Vegetarian option: 1:1 ratio of TVP (textured vegetable protein) + water
• 1 egg
• 1/4 binding agent (panko crumbs, almond meal, crushed up croutons or I’ve desperately crushed up tortilla chips before)
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 3/4 tsp red pepper flakes (more or less based on preference)
• 1/2 tsp salt
• 1/2 tsp pepper

Options:

• 1 small onion, diced (not LOW FODMAP)
• 1/2 garlic powder (not LOW FODMAP)
• 1 cup shredded zucchini (or another shredded vegetable)

Instructions:

1. Preheat oven to 425 degrees and get out rimmed baking sheet or a muffin tin (It helps keep the sizes consistent, I like to use a mini muffin tin)
2. Combine all ingredients in a medium size mixing bowl and combine with hands.
3. Once combined, create meat shaped balls and evenly place on baking sheet or muffin tin.
4. Place in preheated oven for 15 minutes or until cooked thoroughly.
5. Put on pasta, make a sub or use it on Friday night pizza.

Yield: 3-4

Total Cook Time: 45+ minutes

This rub is so good! Give it a try on a pork roast or in the smoker.

Dry Rub Blend Ingredients (Low FODMAP approved):

• 1/2 tbsp smoked paprika (or regular)
• 1/2 tbsp salt
• 3/4 tbsp brown sugar (light or dark - honestly I have no idea what the difference is)
• 3/4 tsp chili powder
• 3/4 tsp cumin
• 1/2 tsp cayenne powder (or less/none if spice isn’t your thing)
• 1/2 tsp ground mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 dried thyme

Optional:

• 1/2 tbsp onion powder (omit for LOW FODMAP)

Wings

• 1 package of chicken wings (or frozen wings, thawed)
• 2 tbsp oil (garlic infused olive oil, vegetable, sunflower, etc.)

Instructions:

1. Preheat oven to 425 degrees and line a rimmed baking sheet with aluminum foil, place a wire cooling rack on top.
2. Combine dry rub ingredients
3. In medium mixing bowl, combine chicken wings, oil and dry rub. Use hands to even coat the wings.
4. Lay chicken wings on the prepared baking sheet and bake for 35 minutes.
5. Remove from oven and serve.