Cooking made healthy and adaptable for all

Vegan and low protein, and Gluten Free cooking

Vegan foods aren’t necessarily low in protein and neither are gluten free. This site mostly uses medical foods but some recipes are vegan also. Gluten Free will normally cut a few grams of protein but not always so I tend to stick to them also. Recipes can be adapted for anyone. I encourage you to use my recipes and videos as a guide and adapt as you see fit. Feel free to contact me if you have questions. Most recipes can be seen on YouTube. I have my site listed under my name Joanna Ball (@rare_chef).

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Chocolate banana bread

310 grams well made baking mix (medically prescribed flour) if you aren’t using na low protein diet you can use all purpose flour

110 grams golden brown sugar

1tsp baking soda

1/4 tsp cinnamon

3 bananas mashed

3/4 cups chocolate chips

118 grams almond milk unsweetened

3 tsp coconut oil

2tsp vanilla

Mix flour ,sugar, baking soda and cinnamon in mixing bowl with bread hook attachment,

Mix in bananas chocolate chipss, almond milk, coconut oil and vanilla

Pour mixture into greased bread pan and bake at 375 for 40 min to 50 minutes when a toothpick comes out clean it is done. If you don’t have a toothpick you can use a fork also..

Dietary Specialties Porridge

1/4 cup porridge

1/2 cups water

2TBSP maple syrup (optional)

1 banana (optional)

6 strawberries sliced ( optional)

Garlic Rosemary Bread

7 grams dry active yeast

15 grams golden brown sugar

4 grams agave

1/2 cup warm water

3/4 water

350 grams Taste Connections bread Mix

13 grams olive oil

1/2 tsp garlic powder

1/2 tsp rosemary

1:2 stick butter melted


In a bowl mix yeast, brown sugar, agave and warm water set aside for 5 minutes in a warm spot

Add remaining water to the frothy mixture and transfer to an electric mixing bowl

Add In bread mix, olive oil, garlic powder, rosemary, use a bread hook mix until sticky.

Transfer to greased bread pan and cover set in a warm spot and let sit the loaf should rise to the top of the pan

Baste with butter and bake at 375 for 20 to 25 minutes

Let cool before slicing

Makes 12 to 14 slices

Carrot top pesto

119 grams carrot tops

117 grams violife parmasean cheese

1 head garlic

Juice from 2 lemons

1 cup agave

Combine ll ingredients in a food processor and blend till desired texture. Garish with additional parmasean cheese if desired


1 bag tater tots

2 to 3 containers cheese wizard

1 block Daisy Gouda cheese

1 bag Whole Foods 365 shredded cheddar cheese (plant based)

1 jar Kroger pimentos

1 green pepper divided1 jar Mrs Reno’s jalapeños

2 cups Follow Your Heart dairy free sour cream

Mix frozen tater tots and softened cheese wizard (if you don’t follow a low protein diet you can use velveta)

Pour into a casserole dish and top with sliced Gouda cheese ( with Daiya the blocks melt better) top with 365 plant based cheddar cheese shredspentos, green peppers and jalapeños bake at 425 for or until the tatter tots are cooked and the cheese is melted top with follow your heart plant based sour cream and garnish with remaining green pepper

Carrot cake cupcakes

1 1/4 cups 208 grams grated carrots

1 cup granulated sugar or stevia

1/3 cup brown sugar

1/2 cup oil ( I used avocado oil

3 cups cambrooke ( if you aren’t on a low protein diet use Bisquick).

1/2 tsp salt

2 1/2 tsp pumpkin spice

2 TBSP raisins

1 can pineapple tidbits

2/3 cups water or dairy free milk

Combine sugar, oil and carrots and mix, add remaining ingredients until combined

Pour into greased or lined cupcake tins,

Bake at 350 for 45 to 55 minutes or until a toothpick inserted comes out clean let cool before frosting

Homemade whipped cream

2 cups Country Crock Plant Based Heavy Cream

1/4 cup Stevia Confectioners Sugar

2 tsp vanilla paste

Add all ingredients to a mixing bowl. If you a using an electric mixer you will want to use the whipping attachment mix on high till it thickens and you see peeks about 5 minutes.

More recipes on my YouTube channel See link at the top of the site (scroll up).