Crock Pot Mexican Burrito Bowls (Can Be Vegan)

Cooking the beans:
1 pound black beans, picked clean and soaked overnight
1 onion, finely chopped
2 ribs celery, finely chopped
3 bay leaves
5-6 C. water or broth (more if want soupy beans; less if want drier beans)

1) Place soaked black beans into Crock Pot with above ingredients. Cook on high for 3 hours or until tender.

2) 30 minutes before end of cooking time, add 1 Tbsp. salt.

3) Remove cooked beans and cooking liquid from Crock Pot and reserve for later use.
NOTE: You can also use canned black beans and start as indicated below.

Cooking the other stuff:

Chicken breasts and/or thighs, chunked (opt., omit if vegan)
2 15-oz. can petite diced tomatoes
2 C. brown rice (brown rice holds up better than white rice when cooked in this way)
2-2.5 C. veggie stock, divided
1-2 fresh jalapeños, finely diced (optional, to taste)
1 heaping Tbsp. APB
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
1 tsp. celery salt
1 tsp. salt
2 C. frozen corn 
2 C. chopped zucchini 
2 C. chopped sweet pepper
1/2 bunch fresh cilantro, chopped 

1) Combine the chicken (if using), tomatoes, and spices listed above in the Crock Pot. Add enough stock to be sure the chicken is covered (about 1/2 C.).

2) Cover Crock Pot and cook mixture on low 3 hours, or on high for 1 hour.

3) Remove the lid and add the rice and another 1/2-1 C. broth, along with any of the optional ingredients you want to include.

4) Replace the lid and continue to cook on low for another 3-4 hours, or on high for 1-2 hours.

5) At the start of  the last hour of cooking, stir in the black beans, mixing everything well to ensure even cooking of the rice. Add more liquid if needed. Check the seasonings and augment as necessary.

6) Check and stir periodically during the last hour of cooking. It is done when the rice is tender.

NOTE: If you want it soupy, leave any excess liquid in--and even add some of the cooking rice from the beans, if desired. If you want it drier, leave the lid off once the rice is done to allow the liquid to cook off.

7) Garnish as desired. Chopped green onion, chopped tomatoes or salsa, avocado or guacamole are all yummy. Cheese and sour cream if not making vegan.

This recipe is heavily modified from an original that appeared on the kitchn.com.

Mustard Chicken with Nut Cream

chicken breasts, cut into strips
ghee, for cooking
APB
Nut Cream

1) Melt ghee into a heavy-duty metal skillet that is NOT non-stick. Place chicken strips into hot ghee and begin cooking over medium-high heat. Move often at first to prevent sticking.

2) Sprinkle chicken with APB and dried mustard. Cook until it looks as if chicken is cooked through halfway from the bottom.

3) Turn strips over and re-season.

4) Cook until chicken is done inside and nicely golden brown on both sides.

5) Remove chicken strips to separate container and add hot water to skillet to loosen drippings from the cooking chicken in the ghee. Scrape with a metal spatula if necessary.

6) Stir more mustard and APB into this liquid, seasoning to taste, then stir in nut cream to thicken and make "creamy."

7) Return chicken to sauce and serve with rice and Spicy Beans.

Nut Cream (Vegan)

1) Blanch 1 C. nuts, any variety, in water. (Bring to a boil and boil lightly for a few minutes.) We prefer cashews, but almonds and walnuts are delicious as well.

2) Place nuts and 1 C. blanching water in Vitamix or food processor.

3) Start on low and move quickly to high. Process on high until creamy.

SWEET: Add a few dates at time of processing.

SAVORY: Add tahini and Seitenbacher broth powder at time of processing.

I have used this as a protein rich addition to smoothies and as a way to make cooking sauces seems creamy without dairy. (Hooray!) It is especially delicious in our morning porridge bowls, with fresh fruit and nuts or dried fruit.

Orange Pork Chops

1-2 pounds boneless pork chops, cut into halves or thirds
1 Tbsp. olive oil
2/3 C. orange juice
1/4 C. tamari sauce (gluten-free soy sauce)
1 1/2 Tbsp. white sugar
Water and cornstarch to thicken, if you're able to have it.

1) Heat oil in a large, heavy skillet over medium heat.

2) Cook pork chops until evenly brown on both sides. Remove from skillet and set aside.

3) Pour in orange juice, tamari sauce, and sugar. Scrape the bottom of the pan and cook gently for 2 minutes or so.

4) Season with APB to taste.

5) If you can have corn, you can thicken the sauce at this point with a mix of 1/4 C. water and 1 Tbsp. cornstarch, stirred into the hot liquid.

NOTE: We can't have corn on our elimination diet, so instead of thickening with cornstarch I added a tad of Nut Cream to the sauce to thicken it and make it seem "creamy."

This recipe is modified from the original, which appeared on allrecipes.com.

Everything-Free Waffles (Vegan)

Again, these are not everything-free, but they're free of enough things that are usually in waffles that I'm surprised they work and are delicious... but they are! We were all pretty happy to eat these this morning, as we've had nothing this delicious for breakfast since starting the Elimination Diet!
2 1/2 C. non-dairy milk (almond, soy, rice will all work)
2 tsp. lime juice (white or cider vinegar would be better)
1/3 C. olive oil
1/3 C. liquid sweetener (maple syrup, agave nectar, honey)
1 Tbsp. ground flax seeds, soaked in a bit of boiling water to make semi-gelatinous (optional)
1 egg white (optional--omit if vegan)
1 tsp. vanilla (optional)
2 C. gluten-free flour blend
1 1/2 tsp. baking powder
pinch of salt
3/4 C. gluten-free oats (optional)

1) Combine milk and lime juice and set aside.

2) In the meantime, combine all dry ingredients except oats in a large mixing bowl and sift together well. Stir in the oats after other dry ingredients are blended well.

3)  Add semi-gelatinous flax (if using) to soured milk mixture. Add other liquid ingredients to the milk mixture and whisk to combine.

4) Add wet ingredients to dry ingredients and mix gently just until combined.

5) Let batter rest while waffle iron preheats.

NOTE: Our Belgian waffle maker cooks these deliciously crispy but splits them down the middle every time. (The two halves of the waffle each stick to the sides of the waffle maker when you open it after cooking. Since we like them this way--crispy on one side and soft on the other, plus you're only eating half a waffle at a time but it feels like a whole one!-- we cook them in that instead of a regular waffle iron. Cook yours according to your equipment and preferences. (The almost-burned-looking waffle on the bottom of the pile in the picture below didn't split, but you have to cook them so long to get them not to split that they're too crispy and brown in the end. We just let it split them and enjoy them crispy-soft. With fruit on top, pictured above, is my favorite!)

If you prefer them to look and feel traditional, just stack the two halves together and serve. Yum!

NOTE: We have discovered that the best combination for getting them not to stick badly to the waffle iron involves omitting the optional flax, oats, and egg--and using homemade quick soy milk and maple syrup as the liquids.

Healthy Citrus "Soda" (Vegan)

Another entry for the "when you're desperate" category with our elimination diet...

A while ago I mostly gave up soda, full of sugar and chemicals if you drink the real stuff, and full of poisonous artificial sweeteners if you drink the diet ones. 

At that point, we came up with what we call "Lemon Drink," which is basically just a cup of crushed ice with Pellegrino sparkling water, juice of half a lemon, and stevia to taste. It isn't a lemon-lime soda, that's for sure, but it'll do in a pinch, and there's nothing bad for you in there!

For a further twist on that lemon drink: When you eat half a grapefruit, use a grapefruit spoon and leave a good bit of the juice behind, then squeeze the grapefruit of all of that juice, add it to your Pellegrino and crushed ice, and proceed as with "Lemon Drink." Yum! Fake Fresca!

Arugula and Baby Kale Salad with Apricots (Vegan)

Fresh lime juice
Baby kale greens (a few handfuls)
Baby arugula greens (a few handfuls)
Napa cabbage (3-4 leaves, coarsely chopped)
Spinach (on the side, as not all of us can have it)
Cucumber, diced
Fresh apricots, diced
Sweet Vidalia onion, diced
Celery, diced
Edamame, cooked al dente and cooled
Pecans, roasted and coarsely hand broken
Goat cheese, crumbled (opt., omit if vegan)

For the dressing, whip in the Vitamix:

Blueberries or raspberries (2-3 handfuls)

Tahini (spoonful or so)

Hummus (spoonful or so)
APB
Celery Salt
Celery Seed

1) To soften the baby kale (and especially if you use any regular kale), toss and massage with the lime juice and allow to sit for several minutes.

2) In the meantime, chop and prepare the remaining ingredients and combine the dressing ingredients.

3) Just before serving, add the other greens to the kale and toss with the dressing mix to distribute. Add the other ingredients and toss lightly until just combined.

NOTE: The color of the apricots is important to make this salad not just "green and brown," like the rest of the meal, since we can't have peppers (or tomatoes or carrots or anything else colorful except radishes) right now.

Desperation Cake (Vegan)

This dessert came about during our Elimination Diet, when I was desperate for something sweet and dessert-like. If you're desperate, it's not half bad. And the best part is that it takes less than five minutes to make! (I blame my sister-in-law for this newfound temptation!)

My husband and daughter tested sensitive to yeast and are therefore having to avoid all sugar. (The only sweetener they can have is organic stevia powder.) We'll file this away in the "what they don't know won't hurt them" category until I can experiment and see if I can get it to work with stevia.)

Combine in a large, microwave-safe coffee mug:
1 Tbsp. light olive oil (melted butter or coconut oil would be better, but alas...)
3 Tbsp. non-dairy milk (I used soy, but rice or almond would work fine, too.)
1/2 tsp. pure vanilla extract
1/4 tsp. baking powder (whisk it in)
pinch of salt

Add to the mug and stir well to combine:

4 Tbsp. (1/4 C.+) gluten-free flour blend (measure slightly heaping)
2 Tbsp. (1/8 C.) sugar (1 standard coffee scoop)

Procedure:
1) Combine as indicated above and cook in the microwave for around 1 minute (give or take) on high power.

2) Scoop out and top with chopped, sugared strawberries or Coconut Whipped Cream (Vegan), if you are allowed to have coconut.

NOTE: We tried substituting stevia for the sugar, and the result is a low-rise, rubbery version of this cake. My family members who are having to give up sugar still found it appealing, but it's definitely weird and not recommended if you can have regular sugar.

This original recipe appeared on freerangecookies.com, along with several other varieties. 

Pan-Seared Steak in the Oven

Cuts of steak, approximately 1 pound each  at 1-1/2 inches thick (sirloin, ribeye)
1 Tbsp. olive oil per steak
2 tsp. APB per steak (in lieu of just salt and pepper, for more zing), or to taste

1) Let the steak(s) come to room temperature. Blot the steak(s) dry with paper towels or a rag.

2) Heat cast iron skillet(s) 6-8 inches under the broiler for 20 minutes.

3) Meanwhile, prepare the oil and spices.

4) Brush the steak(s) generously all over with oil and then sprinkle with spice mixture. Pat it into the meat so that it sticks.

5) Turn on a stove burner to high heat.

6) Very carefully transfer the hot skillet from the stove to the burner and drizzle a tad of olive oil in the pan.

7) Place the steak(s) in the pan using long, sturdy kitchen tongs. It should sizzle immediately.

8) Cook the steak(s) for 30 seconds on one side, flip it over, then cook for an additional 30 seconds on the other side.

9) Transfer the skillet(s) with the steak(s) back to the oven.

10) Cook the steak(s) in the oven under the broiler for 2 minutes per side. (Open the oven and carefully flip the steak, using the long tongs. If you need to bring the pan(s) out to flip the steak(s) cook a little longer than 2 minutes per side.) This will result in medium rare steaks. If you prefer medium, add 2 minutes to the oven time.

11) Remove the steak(s) from the oven and pan(s) and put it on a large cutting board. Cover it with aluminum foil and let rest for about 5 minutes.

12) Slice the steak(s) against the grain and fan slices out on a plate to serve. Serve immediately.

This original recipe appeared on thekitchn.com

NOTE: This recipe works beautifully for marinated tuna steaks as well, but you should only cook them under the broiler for 1 minute per side.

Crispy Potato Waffles (Vegan)

The recipe as written makes 8+ large potato waffles.

40 oz. (2 Trader Joe's bags) frozen shredded potatoes (hash browns), mostly thawed
Olive oil
SPG (or APB and sea salt), to taste
1 1/2 tsp. baking powder
1 tsp. baking soda

1) Dump potatoes into a large bowl and spread out. Let sit at room temperature until mostly thawed.

2) Preheat waffle iron. Spray or brush with olive oil.

3) Combine dry spices with other dry ingredients. Mix thoroughly.

4) Place slightly thawed, shredded potatoes (hash browns) into a large mixing bowl and drizzle lightly with olive oil. Stir well to coat potatoes with oil. (I use my hands.)

5) Sprinkle dry mixture over potato mixture, stirring well as you go, to incorporate evenly.

6) Place large handful or two of potato mixture on prepared waffle iron and cook as you would regular waffles. Cover completely but don't make too thick if you want them crunchy.

7) Cook them until very brown and crunchy. It will take awhile.

8) Keep warm in oven until ready to serve.

NOTE:  You can use regular potatoes instead of frozen hash browns if you prefer. Just shred the potatoes and place them in a bowl. Cover with cold water and soak for 2-3 minutes. Drain and rinse to remove starch, then squeeze water out of potatoes by hand or by rolling in a clean flour sack dish towel, twisting gently to wring water out. Proceed with step 4, above.

Asian Pasta (Vegan)

Salad:
1 pound thin spaghetti rice noodles, cooked al dente
1/4 C. sesame oil
3 C. mung bean sprouts
1/2 bunch cilantro, chopped
3 green onions, chopped with heads and stems
1 C. celery, diced
2 C. frozen, shelled edamame, cooked al dente (doesn't take long)
3/4 C. toasted nuts (whatever kind you prefer or can have)

1) Combine the above ingredients.

2) Toss with Spicy Asian Ginger Sauce.

3) Serve warm or cold.

Veggie Wraps (Vegan)

This recipe is a twist on the Summer Veggie Rolls, modified for our Elimination Diet.

For the filling, combine the following in a medium bowl:
Leftover Sizzling Napa Salad (drained of any liquid it has "sweated out" as leftovers, but reserved)
Cilantro, finely chopped
Vidalia onion, finely diced
Cucumber, finely diced
Crispy Fried Tofu

Wrapping procedure:
1) Soak a rice spring roll wrapper in water until soft.
2) Place on a plate and place two generous spoonfuls of filling in the middle.
3) Wrap the rolls, folding two side inward, then folding the remains two side inward, one at a time. As they sit, these edges will stick to one another and it won't unroll.
4) Serve with Spicy Asian Ginger Sauce for dipping.

Crispy Tofu (Vegan)

This crisps up into a nice texture to add to dishes on our Elimination Diet, since all of us can have soy. It really turns into a fun texture in otherwise textureless dishes.

1) From a block of extra-firm tofu, cut a few slices.

2) Lay flat into, then wrap and press with, a doubled up flour sack dishcloth.

3) Cut into desired shape. (Whole slices, "sticks," and small chunks all work fine.)

4) Coat heavily with APB and a bit of salt.

5) Fry in cast iron in a generous slop of oil you want it actually crispy. But if you're avoiding oil, cook it in the air fryer and it will at least get firm.

Spicy Asian Ginger Sauce/Dressing (Vegan)

1) Combine the following in the Cuisinart and process until smooth:
Walnuts
Sesame oil (if using oil) or tahini
Lime juice
Chunk of fresh ginger
Celery salt
Sea salt
APB

2) Add veggie broth, rice milk, and/or reserved liquid from leftover Sizzling Napa Salad, according to desired consistency of sauce/dressing.

NOTE: Processed thin, this is delicious as a dressing for an Asian salad. Thicker, it's delicious as a dipping sauce for Vegan Veggie Wraps or as a sauce for Asian Pasta.

Everything-Free Bread (Vegan)

This bread isn't actually EVERYTHING-free, obviously, but when you're trying to make bread-like things that are free of wheat, corn, oats, gluten, eggs, dairy, and yeast, it can sure feel like there's not much left to work with! I made this recipe for hamburger buns for our 4th of July cookout with my parents. The texture is a little biscuit-like, but it was sturdy enough to stand up to a hamburger. These would be delicious as a dinner roll.

NOTE: If you have a Vita-Mix, you can make your own flours by milling the grains/seeds very fine in that. For this recipe, that would work for the millet and the rice. I grind my flax seeds in a designated coffee grinder.

1/4 C. ground flax seeds, stirred into 3/4 C. boiling water and soaked for at least 10 minutes
2/3 C. millet flour
1/2 C. rice flour (brown or white is fine)
1 C. tapioca flour (same as tapioca starch)
1 C. arrowroot flour (same as arrowroot powder)
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. sea salt
2 tsp. xanthan gum (guar gum would work)
2 Tbsp. agave nectar (honey would work)
1/4 C. olive oil
1 C. plain cashew yogurt
1/4 C. water
1/8 C. (2 Tbsp.) lime juice (lemon juice or cider vinegar would work)

1) Preheat oven to 375 degrees.

2) Combine the dry ingredients, measuring them directly into a large sifter. Sift everything well. (Don't skip the sifting or you will end up with a lumpy batter!)

3) In a separate bowl, stir together the wet ingredients, then gently stir in the soaked flax mixture.

4) Slowly stir the wet ingredients into the dry ingredients just until blended.

5) Working quickly, and handling it as little as possible, gently shape the dough into whatever shape you want for your final product. The bread rises and expands a little bit, but not as much as yeast breads do.

6) Bake on parchment paper at 375 degrees as directed below.

This recipe will make:
* 4 medium size "boules" (about 6 inches in diameter)—Bake 20-25 minutes.
* 12 hamburger/sandwich buns (about 4 inches in diameter)—Bake 10-15 minutes.
* 24+ good size dinner rolls (shaped into balls about 2 inches across)—Bake 10-15 minutes.
* 2 pizza crusts (spread out with wet spatula as evenly as possible)—Pre-bake 10 minutes, then top with toppings and bake an additional 10-20 minutes.

This is a modified version of an original recipe found on allergyfreealaska.com

Oven-Baked Crispy Fries (Vegan)

The secret to crispy fries that are baked in the oven, I've discovered, is two-fold: one, you must soak the sliced potatoes in cold water before cooking, and two, you must allow yourself enough time to cook them until they're crispy.

Ingredients:
Baking (russet) potatoes, washed and cut lengthwise into strips
Olive oil
Sea salt

Procedure:
1) Preheat oven to 450 degrees.

2) Scrub the potatoes and cut, with the skins on, into fry-sized strips, according to size preference.

3) As you cut them, put the potato slices into a bowl of cold water to soak.

4) After soaking for about ten minutes, remove the potatoes from the water and pat dry with paper towels.

5) Drizzle and brush the fries with olive oil, coating well.

6) Spread the fries onto a metal baking sheet, in a single layer, and sprinkle with sea salt so that it sticks to the oil on the potatoes.

7) Bake at 450 degrees, turning occasionally, until fries are roasted through to desired doneness. Brown and crispy will take maybe 20-25 minutes.

Quinoa Salad with Red Beans and Beets (Vegan)

Full of ingredients allowed on the Elimination Diet for all of us, this salad was created to complement Pecan-Sesame-Encrusted Chicken Strips and Cilantro Lime Chicken during our two picnics (in one day!) at Busch Gardens. It transported and kept well in a cooler with cold packs. This quantity fed seven of us as a side dish, twice, so I guess I'd say it safely serves 12 as a side dish.

2 C. quinoa, rinsed, cooked (see below), and cooled thoroughly
1 can red kidney beans, drained and rinsed
1 can beets, diced
Broccoli florets to taste, broken apart (and finally sliced) into tiny "trees"
Celery to taste, finely diced
Vidalia onion to taste, finely diced
1 apricot, finely sliced
Baby kale and arugula, finely chopped, to taste
Pine nuts, to taste
Sunflower seeds, to taste

1) Rinse quinoa to remove bitterness, then strain carefully.

2) For each cup of quinoa, use 2 C. of water or other broth. Bring to a boil, then reduce heat to a simmer and cook, covered, until liquid is absorbed and quinoa is tender, about 10 minutes. Fluff with a fork.

3) Cool quinoa completely, preferably overnight in a refrigerator.

4) Once cool, combine quinoa with remaining ingredients.

5) Combine dressing ingredients (see below) and stir into quinoa combination.

6) Serve cold.

For the dressing, whisk together:
Tahini
Lime juice
Paprika
Celery Salt
Ground marjoram
Coriander
Tidge of stevia
Fresh chives, finely chopped

Sizzling Napa Salad (Vegan)

This is a twist on the delicious Crunchy Salad, modified for our Elimination Diet.

Salad:
1-2 heads Napa cabbage, washed, drained, and sliced
2-4 radishes, sliced small but for maximizing color on each piece
1/2 C. Vidalia onion, diced tiny
1/2 C. celery, diced
1/3 C. sesame seeds
1 C. salted sunflower seeds
1 C. raw pumpkin seeds, roasted fresh

1) Wash (and drain/spin/dry well!) 1-2 heads Napa cabbage. Slice by bisecting the leaves lengthwise, then cutting across the width into strips.

2) Place fresh, raw pumpkin seeds in a single layer in the toaster oven to toast lightly at 300 degrees.

3) Combine other salad ingredients, then make the dressing. (See below.)

Dressing:
1/2 C. tahini
1/2 C. fresh lime juice (probably 2-3 limes)
1 tsp. celery salt
1 tsp. celery seed
1 tsp. APB

little pinch of stevia

4) Drizzle dressing over combined salad ingredients. Mix well.

5) Add the hot, roasted pumpkin seeds—this is where the sizzle comes in!— and stir until incorporated.

NOTE: This would be delicious and much prettier with diced carrot or colored peppers added, but we can't have them on the Elimination Diet. I would also definitely add a splash of soy sauce and use red wine vinegar instead of lime juice in the dressing if I could.

Cilantro-Lime Chicken Marinade

This is another marinade attempt for the Elimination Diet. Since we can't have any vinegars, or soy sauce, or wine, or other typical marinade ingredients, it's a little tricky.

2 whole limes, peeled (with a bit of the pith left on)
Juice from 2 more limes
1/2 cucumber, with the skin on
Handful of cilantro
Handful of chopped onion
Drizzle of olive oil
Fingerful of salt
APB to taste
Water, just enough to allow processing

1) Combine all ingredients together in Vitamix. Blend well until smooth.

2) Add chicken strips and stir to coat thoroughly. Marinate overnight.

3) Grill. Be sure to leave until some of the edges turn a little brown.

Pecan-Sesame-Encrusted Chicken Strips

We are heading to Busch Gardens tomorrow, so not only will we have to resist all the yummy food temptations and smells around the park, but we will have to pack ourselves enough food to last us all day. This recipe is an attempt at some sort of portable chicken strip that will taste yummy even without a delicious sauce, which we can't have.

Toasted pecans, coarsely ground
Sesame seeds, toasted
APB
Celery salt
Dry mustard
Dried, minced onion
Chicken, rinsed, patted dry, and cut into thin (finger-sized) strips
Olive oil

1) Prepare chicken breasts into strips. Rinse and set aside to dry.

2) Toast the pecans in the toaster oven, then let them cool and grind them in the Cuisinart. (They are "coarsely ground" in that they are not ground into a fine powder, but they aren't big chunks.)

3) Once the pecans are ground to the consistency you want, add the other dry ingredients to taste. Combine in a wide, shallow bowl and mix well.

NOTE: This next part is easier if you have two people, one whose hands stay oily and one whose hands stay "dry."

4) Dip the chicken into a shallow plate filled with a thin layer of olive oil. Turn to coat thoroughly.

5) Drop the olive-oil covered chicken strip into the nut/seed mixture. Cover well with the crumbly mixture and then roll around to coat thoroughly. Don't touch the oil-covered chicken directly to keep your hands from getting grimy.

6) Place the strips side-by-side, as close as possible without touching, on a greased baking dish. (I used a Pampered Chef bar pan drizzled with olive oil.)

7) Bake uncovered at 450 degrees for 18-20 minutes.

Fried Rice (Vegan)

It's pretty hard to make a fried rice taste good that can't have butter or soy sauce in it. Here's my best attempt.

1) Finely chop 1 medium onion, then sauté in EVOO or dry sauté with tidge of broth.

2) Stir in leftover brown or white rice, chilled overnight in the refrigerator.

3) Stir-fry the fried rice over medium heat, stirring constantly and adding Tbsp. of broth as needed.

4) Add the following ingredients (for both flavor and color):
Sesame oil or tahini
Sesame seeds
Baby kale and arugula, finely chopped

Carrots/green beans/etc., finely chopped and pre-cooked
Sea salt, to taste
Tidge of APB

Coconut aminos