Diary of a Kitchen Witch

Back to School Recipes

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My school/work schedule is starting again tomorrow. I am less than hopeful and less than optimistic. That being said, I am excited about getting my cooking and eating routine back. During the summer, I often forget to eat because I don’t have the routine of my work life.

I am super allergic to dairy (yes, even sheep and goats) and fairly intolerant to gluten. Learning how to cook without these ingredients has been difficult, but I’ve figured out some favorites in the last decade of actually sticking to my dietary needs. If you’re interested in reading a short recipe book about some meal prep options, here is a good read. Of course, use your judgment, know your body, know your tastebuds. If you don’t like an ingredient, swap it out! I do it all the time.

One of my favorite breakfasts… ok, meals. I will eat this anytime of day! Generally though, I meal prep a hash for my breakfasts before work. I don’t put eggs on it unless it’s the weekend. I am already up at 430 as it is. I don’t need to wake up earlier to make eggs!

Ingredients:

• Baby or fingerling potatoes

• Protein of choice (I prefer chorizo, but you do you, boo)

• Veggies of choice (I use kale, mushrooms, and onions)

• Seasonings of choice (I like salt and pepper and an Italian herbs medley)

As with all of the food I make, I thank the animals for their contribution to my meal and health. Veganism is not the right choice for my body as I have a lot of sensory issues with legumes of all sorts. I also put the intention into each ingredient I use. For this recipe, the overarching theme is groundedness and abundance.

Another common meal I make is this alfredo pasta with all of my favorite green veggies, mushrooms, and chicken or fish. But hey… how did you get pasta and Alfredo with your dietary restrictions? Well, for one, gluten free pasta! There are so many choices. My favorite is the Barilla, and I hate myself for it because of the company’s anti-LGBTQIA+ stance. I will also go American Rose when I am feeling politically activated and like I can handle the different texture.

The other questionable ingredient is the Alfredo. I use the Primal Kitchen Alfredo. It’s the only one in the world that I like because it doesn’t coat your tongue in that gross, thick creamy texture. Full disclosure: I buy it from my local Grocery Outlet so it’s only 3.99-4.99 per jar, not 9.79. It also lasts me an entire week worth of dinners because it is just me eating!

Ingredients:

• Pasta

• Alfredo

• Chicken or Fish (salmon or mahi mahi)

• Broccoli

• Kale

• Frozen Peas

• Asparagus if it’s in season

• Mushrooms

This is a meal for strength and courage, an activation of divine masculinity.

When I cook for the week, I cook one meal. I have to want it for the entire week. Often what happens is I hit a dopamine food, and I eat it daily for a month. Along with the other meals mentioned, burgers are another one for me. I use Franz gluten free hamburgers buns because they are superior… tho ridiculously priced even at WINCO and GO. Again, I don’t buy these from the linked source. I buy them locally. They’re made right here in PDX!

I really and truly hate cooking meat. It makes me gag every time from the smell. My hiking buddy will make a big batch of burgers for me because he knows I struggle with the scent. He also knows that I won’t make myself bacon so he often makes me a big batch of that for my burgers as well. Get yourselves some loved ones who help make your life more accessible!

Ingredients:

• Hamburgers

• Seasonings

• Hamburger buns

• Egg (weekend only)

• Bacon

• (Extra) Pickles

• Caramelized Mushrooms and Onions

• BBQ sauce (because ketchup is gross. Don’t even talk to me about mayo….)

Burgers for me are an energy of inner child, of passion, of abundance… not in some toxic way, but a genuine way. I rarely feel the sads after a homemade burger. It truly is like healing the childhood wounds of just a burger patty with A.1. for dipping being called a burger.

As usual, my quick little post has quickly become a long post! So for now, I will end it here with bacon rice. This is something I saw on YouTube like 8 years ago, and we’ve been making it ever since. My partner makes it now because I despise cooking bacon, and touching raw chicken thighs is more than I can handle after a long day at work. He also has gotten really good at making the rice a bit crispy. YUM!

My partner only eats like 7 veggies. I have to replace everything in a recipe with mushrooms and broccoli. Please use what makes sense for you and your family.

Ingredients

• Jasmine Rice (day old)

• Tamari (to taste)

• Sesame Oil (to taste)

• Sriracha or Red Curry Paste (to taste)

• Broccoli

• Mushrooms

• Chicken Thighs

• Bacon

• Garlic

This recipe is one I use for strength and protection.

Cooking gluten free and dairy free doesn’t need to be as expensive as I’ve shown here. This is just how I make food. It is accessible for me these days to have these little splurges, and I am beyond grateful.

More economical ingredients are: coconut milk or cream, rice, potatoes, lentils, beans, and I prefer almond milk as a milk alternative. For butter, you can use SmartBalance instead of EarthBalance (double the price).

What are some of your go-to meals? I have gotten very good at figuring out substitutions so tell me all of your recipes even if the base is creamy and glutenous!

Wishing you well this week! May your life offer what you need in this moment.

With love,

Aventurine ✨