Why Recipes Matter for Your Gut
I’ve been through it all with my gut — massive ulcerations that threatened to rupture my intestines. I was the worst cook you can imagine, and the kitchen was my least favorite place. But saving my life meant learning to cook, one plate at a time. That’s when a light bulb went off: the only thing touching my intestines was food, and maybe food itself could heal them. Slowly, meal by meal, I began to rebuild my gut.
Along the way I learned about FODMAPs, SIBO, and histamine intolerance — how the wrong bacteria in the wrong place can cause everything from constipation to diarrhea, migraines to brain fog. Over time, I also discovered I have mast cell syndrome, which makes me even more sensitive. The truth is, we all have different tipping points — what works one day may not the next. That’s why every recipe here is written so you can adapt it to your unique microbiome and your body’s needs.
And the kitchen didn’t just save me. Over the last four years, I cooked for my loved ones as they faced cancer — for my chacha with a brain tumor, my brother-in-law with esophageal cancer (where soup was his lifeline as he slowly starved from being unable to digest), and my beloved husband with liver cancer, when I once again took to the kitchen to support his body and ease his pain. Years ago, I cooked to save my own life. Then I cooked to save time with them.
 Now I meet you in the kitchen, and we cook together.
Explore Juicie Recipes below — each one with a story, a health note, and a way to make it your own.
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I wanted to make a mac and cheese that didn’t feel like a compromise — creamy, comforting, and a little indulgent, even without the dairy. Macadamia nuts bring that velvety sauce, while the veggies sneak in to keep it nourishing. For those who tolerate nuts and nutritional yeast, it’s pure comfor...
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This pudding reminds me of the banana cream cups I grew up on, but with a gut-happy twist. Chia seeds swell up to make it thick and dreamy, and coconut milk adds richness. Bananas are fine when they’re just ripe, but histamine builds as they spot and sweeten. Think of this as a pudding that loves...
Okra and the South go hand in hand. I grew bushels every summer, and at Pinewood Kitchen we cooked it every which way — fried, stewed, and roasted. Folks who swore they hated okra always came around once they tried it roasted: crisp, savory, and never slimy. Fresh okra is low histamine and low FODMA...
Collard greens are the smell of home for me — slow simmering in the kitchen, filling the house with comfort. This version takes a plant-based spin, with smoky coconut “bacon” that brings crunch and sass. Collards are kind to most guts, but liquid smoke and soy can be histamine triggers. Keep it fres...
This dish was a favorite at Pinewood Kitchen — simple enough for weeknights but dressed up enough for company. The glaze caramelizes just right, giving the salmon a savory-sweet crust. Salmon is rich in omega-3s but builds histamine quickly once it’s off the boat. Miso and tamari add flavor but can ...
Most folks don’t know that red peppers are green peppers that have been allowed to ripen on the vine. Since they have reached optimal fruition, they are easier to digest than green peppers. We’ve grown various peppers on the farm, and my favorite is a Carmen. But if you can’t find Carmens, then use ...
I absolutely love chicken piccata; however, finding it gluten-free in a restaurant almost never happens – unless you were dining in my ole’ Pinewood Kitchen. Capers are considered a majorly important anti-inflammatory food. I love to serve this over roasted cauliflower and with zucchini noodles inst...
I love playing with recipes and finding ways to add plants to my classic comfort foods that wouldn’t ordinarily have them. This recipe loads us up on plant foods that are easy to digest.Â
Feel free to play with this recipe so it works for your gut health needs, and let me know how it turns out.
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