Author Recipes

My personal feelings when trying to describe to someone what my long list of intolerances are. Have a recipe you’d like for me to try and modify? Use the Contact Me page to let me know 🙂


For most of my life, I’ve been dealing with one type of food intolerance or another. When I was in 8th grade, I discovered I was lactose intolerant which went the weird way of having to steer clear of the hard aged cheese and only eating softs with a butt load of Lactic Acid.

When I was in my early twenties I discovered I had a gluten intolerance. Right about this time is also when I discovered I had a garlic/scallion intolerance which eventually morphed to fit the entire garlic tree (onions, leeks, green onions, and I throw chives in there just for fun). Recently I’ve developed a soy intolerance, that thankfully hasn’t encompassed the legume family (because, damn, I love peanut butter).

Where before I could eat foods that were processes on the same machines as dairy, soy, and gluten, my digestion has kicked me off even that small amount of purchasing ease. What’s fun is learning that garlic or onion, or ‘spices’ because I can’t take the chance it’s not included, is in everything. Salt and Pepper chips, beets, beans, processed meats like hot dogs, hamburger, and lunch meat, all have that little garlic/onion/spice tacked into the ingredient list. And don’t even get me started on ‘natural flavor’, which depending on what/where they purchase it includes those nasty little intolerances.

And due to stresses that shall not be named, I’ve recently acquired an acid reflux/nightshade issue too. Fun times.

Now that I’m done complaining, all this means is that I’ve been cooking a lot at home for years! Indian, Japanese, Korean, American, Italian, German, Mexican, African, and so so many different recipes. (It also means that I’ve tried a lot of the alternative to “blank” items)

Most I modify from ingredient lists from recipes and continue on my way. If you’d like to see what recipes have produced great modified recipes, you can check out my Make Again Recipes board on Pintrest.

Some recipes have needed big sweeping modification that they then become their own beasts, and that’s what you’ll find here! Plus it’s an easy way for me to then pin these recipes to my boards 🙂

Recipes Links

Nightshade Free BBQ Sauce

Nightshade Free Tomato Sauce (in progress)

Potato Rosemary Bread (in progress)

Chexmix (in progress)