Recipes

• 3-week old discard is too old
• Makes 10-12 pancakes — feeds two adults with no sides

• 7/22 – heck yeah so much topping
• 12/23
• 2024 – too rich for me 😢

• 1/23 – made 17 muffins
• 1/22 – baked 5+ extra minutes, made 17 muffins

Good without cream cheese icing

• 2/25

• used Greek yogurt
• added 6T buttermilk
• could probably reduce sugar because the topping is quite sweet

• 3 eggs – 1.5c dairy
• 350 degrees for 40-50 min
• Protect crust during main bake

Cream eggs

• 1/23 – used 3 Tbsp cream

• 1/23 – made with Jif – didn’t do a swirl of chocolate on top which might have been nice – maybe needs a little something?

Watch the sugar mix, it goes from nothing to bubbling fast

• 4/23 – vanilla bean and experimental batch with rosemary
• 3/23 – replaced vanilla with orange and cranberry
• 9/21

• 5/23
• 12/25 – added orange zest, used 1/3c cranberries (uncut), cut into 8 wedges, baked 14 minutes

Sourdough scones

• 8/24 – lighten up on the vanilla

• 4/23

• 2/25 – made with unsalted butter, needed more salt
• 11/23
• 4/23

• 1/24

• 12/23 – baked HOT, turned out quite nice!
• 3/23
• 12/23

• 11/21 – served with mushroom gravy

• 3/25 — used cheddar, jalapenos and red onion — a little bland, husband suggests adding a slice of ham

• 4/23 – kind of blended these recipes

• Two 8-oz packs of tortellini
• Could try one pack plus another pasta, or serving with grilled cheese

• 2/25 — used green lentils, added bay leaves and thyme

• serve with ciabatta bread

• 12/24 – added an extra cup of water and 1/2 tsp salt
• 3/25 – doubled the barley which was a mistake

• The fresh rosemary makes it
• White beans better than cannelini
• Green cabbage better than savoy cabbage
• Diced tomatoes may work better than halved cherry tomatoes
• Serve with ciabatta bread

• 4/23 — made 1.5x batch (didn’t multiply sherry vinegar tho), served with egg noodles — try serving with roasted potatoes instead for texture — took ~45 minutes for two of us to prep and get in the oven

Note that this has a long oven time so needs to be started around 4

I used to make this all the time but it’s kind of a lot of work

• 1/23 – halved the marinade for two salmon fillets — could make a half batch of the honey glaze

Indian-spiced fish curry

SCD / low FODMAP friendly

Baked tilapia with tomatoes and chickpeas

• 7/25 – only had 1 pint tomatoes and would have liked more, included chickpeas, served with rice
• 9/25 – two packs of tomatoes was better

• 12/22 – Made half recipe with 12oz Impossible Burger – took 45 minutes to an hour
• 8/23 – adapted into my own version with lentils

• Double it!
• Green lentils need extra 1c water and 10-15 minutes cook time
• I usually double or triple the spices and add juice from 1/2-1 lime
• Serve with rice, flatbread and mango chutney

Serve with rice and naan for texture variety

• 3/24 – added carrots, seasoned with an extra dash of balsamic, used cow milk, used fingerling potatoes but found the skins annoying

Those fried pita strips were rockin

• 3/25 – used carrot, green cabbage, yellow onion and rutabega
• 9/25 – used carrot, green cabbage, white onion, golden beet, diced orange bell pepper and cheddar cheese — too many veggies and not enough batter to really hold it together (pictured)

halve the recipe for 2 people

• 3/22

I’ve added this to the peanut noodle salad

Chickpeas from scratch in tomatoes

• 6/25 – omitted fennel, added bay leaves, took 1.5-2 hours to cook iirc

made as a main but husband suggests it would be better as a side

Beluga lentil middle eastern salad

• 6/23 — made with carrots and castelvetrano olives, omitted tomatoes

Creamy Orzo with Garlic, Parmesan, and Blistered Tomatoes

made as a main but husband suggests it would be better as a side

• 3/23 — served with salmon ravioli, tasty! Easy and quick

• 6/22

• 8/22

• 6/22

• 7/23

• 11/22 – used store-bought crust