what i ate this week! (gluten-free, disability + neurodivergent friendly, fun recipes)

#glutenfree #plantbased #lowfodmap #whaticookedthisweek #cooking #mealideas #chronicillness #adhd

Here is a week of gluten-free, mostly plant-based + low fodmap recipes from someone with wavering energy levels who loves to cook! I hope this gives you some inspiration. Recipes are listed and linked below : )

video contents:
0:00 intro
1:08 wednesday
3:59 thursday
4:58 friday
5:52 saturday
7:50 sunday
8:49 monday
9:12 tuesday
10:09 outro

recipes 🌿
chia pudding (1/4 cup chocolate custard pudding mixed with 3/4 cup plant milk, with 2 tbsp chia seeds mixed in)
kimchi rice paper dumpling: https://www.tiktok.com/@hermanathome/video/7483595011527822635?is_from_webapp=1&sender_device=pc&web_id=7299601784422893058
my kimchi rice tofu dish: https://www.honeybunchofoniontops.com/kimchirice/
zambrero copy-cat rice: 2025 cookbook recipe
spinach meatballs + green goddess sauce: 2025 cookbook recipe
dump + bake dumpling curry: https://www.tiktok.com/@caillinbursill/video/7485647290246597906?is_from_webapp=1&sender_device=pc&web_id=7299601784422893058
spaghetti pie: https://www.honeybunchofoniontops.com/spaghetti-pie/
greek cabbage salad: 2025 cookbook recipe
lettuce rice paper wrap: https://www.tiktok.com/@recipesbyvictoria/video/7355589190995807505?is_from_webapp=1&sender_device=pc&web_id=7299601784422893058
DIY hot chocolate mix: https://www.tiktok.com/@amyrichards41/video/7501937569756613896?is_from_webapp=1&sender_device=pc&web_id=7299601784422893058
buffalo tofu wrap: https://www.honeybunchofoniontops.com/buffalotofuwraps/
loopy whisk tortilla’s: https://theloopywhisk.com/2021/07/29/easy-gluten-free-flour-tortillas/#wprm-recipe-container-10389
tantanmen ramen: 2025 cookbook recipe

mentioned:
lindsey rem: https://www.youtube.com/@lindseyrem

website: http://www.honeybunchofoniontops.com/
the friday newsletter: https://www.honeybunchofoniontops.com/newsletter/
instagram: @honeybunchofoniontops https://www.instagram.com/honeybunchofoniontops/
tiktok: @honeybunchofoniontops https://www.tiktok.com/@honeybunchofoniontops

inquiries: hello@honeybunchofoniontops.com

support me monthly: https://bit.ly/3b2addW
tip my work: https://bit.ly/3oq23yV

faq 💌
where do you live? melbourne/naarm
what do you do? i’m a freelance writer + recipe developer + cookbook author + content creation
what do you post about? vegan/gf food (though i’m not strictly vegan these days) + living with autism/adhd + journalling + crafts + navigating your 20s + being a homebody + being a dog parent
camera? canon g7x + mini canon fish eye + my brother’s canon DSLR
editing software? capcut or split for videos + lightroom with VSCO presents for photos

Hey everyone, welcome or welcome back. I’m Phoebe. I write vegan and gluten-free recipes and I’m also a freelance writer based in Melbourne, Australia. I’m also disabled and neurode divergent, which I mentioned because since we’re talking how I eat, I think that’s quite relevant to this video. I have a cookbook coming out this spring, pre-orders opening next month, full of maximalist, vegan, gluten-free, and low FODMAP recipes written with neurodeivergent and disabled eaters in mind. So, if that sounds like you, something you’re interested in, please stick around. Um, it’s quite an exciting year for me on this channel in a limited energy reserve chronically ill kind of way. This week in the kitchen was a mixture of trying some new recipes I’ve had saved, finally some new concept, as well as many low energy/mental load meals dotted throughout, relying on meal formats which keep me fed. I really like to make the type of videos I love to watch on here. And I’ve always loved Lindsy Rams what I eat in a weeks or more recently she’s called them what I cook in a week which I think is a very intelligent distinction because it still captures the essence of a week of food if you’re someone who cooks a lot but just sort of shifts the focus on to the right thing. So that’s what I have done in this video. I started filming on a Wednesday and that morning I had my usual breakfast which I won’t show every time because if you’ve watched this channel you’ve seen it a million times. It’s just a asai blueberry banana peanut protein powder smoothie. That’s breakfast part one. I go walk my dog and then I come back and I have breakfast part two, which is a decaf coffee and I have a salty egg of some description on toast to help my ADHD meds kick in and set me up for success with my salt intake in terms of managing pots. Then I did some meal prep that morning. I’ve really been trying to crack my own chocolate chia pudding that actually tastes as good as the storebought ones because they really help big time with my digestion. And the storebought ones are just too expensive to be buying at full price. So, here I thinned out a storebought vegan chocolate pudding with almond and coconut milk. Um, I’ll put the ratios in the description. Added chia seeds um to see if that would work. Then, I prepped this cheesy kimchi carrot filling to go in a rice paper dumpling I planned on having for lunch. This is a Tik Tok recipe I had saved. Uh, so I chopped the kimchi up with scissors, added vegan cheese, spring onions, grated carrot starch, sesame oil, and salt. Mixed that up and refrigerated it for later. Then I also quickly pressed some tofu and made a quick Greekstyle marinade for a Greek bowl I plan to have for dinner. To make the rice paper dumplings, you just briefly soaked two sheets of rice paper, add to a pan with some light flavored vegetable oil in it, add your cheesy carrot kimchi filling, cover with more rice paper, then let crisp up on both sides. The cooking process for this was a lot easier than I was expecting. I’ve always wondered what texture the rice paper would end up when you do this contact with the pan situation. It’s crunchy but also very chewy. So, I had more luck cutting these up with scissors than with a knife. This recipe is similar to a cheesy kimchi rice hash dish I make all the time for lunch. I think I prefer that because it’s more filling and also doesn’t occasionally stab the inside of your mouth with shards of rice paper. But overall, this was an incredibly fun, fast, moorish dish. That afternoon, I had to remake a Zambbrero, which is like a Mexican chain restaurant here in Australia, copycat rice dish to photograph for the cookbook. Then I used that as the base of a Greekstyle bowl. So, I did some potato wedges and cooked the tofu in the air fryer. I made a sad Greek salad because I didn’t have any vegan feta. Uh, then I added some mint to this coconut yogurt writer I had left over from another dish earlier in the week. And I also cooked up some of these ridiculously delicious spinach meatballs for a final cookbook test which are served with a green grotes dressing. And all of that was 11 out of 10, even if the presentation’s a little sad. I tested the cheer pudding for dessert. Um had it with some peanut butter and raspberries, which is my fixation dessert at the moment. Also, top tip, um I’m calling this a poo pudding because it really sets you up to have a wonderful number two the next morning. The peace of mind that that’s going to happen really helps you fall asleep as well. Moving on to Thursday. For lunch, I had a bowl of leftovers, including some of that Mexican style seasoned rice, which because we don’t have a microwave and I don’t like to dirty a lot of dishes, I just pop it in a sip and pour hot water over it. It works for me. Had this with some leftover pesto, tofu, and zucchini from a previous night. Um, some of the Greek salad from the night before, and some of that impeccable green goddess dressing, which you’ll see me use in numerous ways throughout the week. For dinner that day, I tried out this dumpling curry dump and bake concept that’s been all over my Tik Tok FIP. I added broccoli for greens and served it over some rice. I love how fast this came together. There’s so little washing up. It mainly uses cupboard and freezer ingredients, which is handy. And you can easily make it for one or two people, and you’re not left with a whole bunch of curry leftovers, which I just had so much growing up and still scars me to this day, cuz you’re just eating mush that gets mushier over time. It was really yummy and I’ll definitely make it again. I’ll just make the flavors more nuanced and add some more filling ingredients next time. On Friday, I had a friend coming over for lunch and in the morning I prepped the spaghetti pie recipe on my website which is inspired by the dish in the film Waitress which I made a video essay on in the past. It’s like a super scrum tomato spinach pasta baked with a cheesy bashameal on top. So really comforting. I also made this Greek cabbage salad to go with it for something super fresh and fiber filled to compliment the spaghetti pie. This was so good. I’ve made it for my friend before, so I know she’d like it. We both went back for seconds and my friend happily took home some leftovers. For dinner on Friday, I had leftover dumpling curry. I bulked it up this time with some tofu, which was the right call as there’s not a lot of protein in this and I didn’t have as many dumplings. As you see though, the dumplings do disintegrate on reheating. I mean, that makes sense. So, probably it’s just best to put in the amount of dumplings you’re going to eat in that sitting when you make it. It was still super delicious, though. For lunch on Saturday, I was in the mood to try a giant rice paper roll, which is another Tik Tok recipe I’ve seen everywhere. It’s essentially a rolled lettuce wrap sealed with rice paper. I made up some teriyaki tofu in mine, which I just did in the air fryer using some store-bought teriyaki sauce. In hindsight though, I would make the tofu a lot thicker and chunkier as it somewhat became a choking hazard while eating. We’ll get to that. But provided you use rice paper like the rolled brand which is quite sturdy and has a decent amount of tapioca starch portion of the rice paper ingredients. These are actually really easy to roll. I wasn’t expecting that. The crispy shellots, Japanese mayo, mint leaves, and Sriracha really added a lot to this. So, I would add more of those next time. Also, as aesthetic as it is, I don’t think you need to slice up into little pieces. All the veg then becomes extremely small and yeah was a choking hazard. I would just eat it as a burrito because I saw my life flash before my eyes a few too many times while eating this. That afternoon I did a few chores in the kitchen like replenishing my chopped spring onion supply which is something I do about once a week to save time and a hassle. It also keeps the spring onions a lot fresher for a lot longer than they would be if they were just in the fridge crisper um lying hole. I use a lot of them in place of regular onions because they’re more low FODMAP and prepping them and having them ready to go just removes one of those mental barriers to cooking which my ADHD really appreciates. I then made a DIY hot chocolate mix based off a recipe I saw from someone on Tik Tok which piqued my interest and could easily be made vegan. I used 100% uh powdered coconut milk which I would definitely sub for soy milk next time but it’s what I had access to. I also then tested out making my own chocolate custard to then turn into chia pudding, but this did not work out. So, I’m not going to show you the end result. The budget chocolate chia pudding version of my own is still a work in progress. I enjoyed the second giant rice paper roll without any choking this time cuz I didn’t cut it up. Um, while I was doing all of that, and then I had for dinner some leftover spaghetti pie, which really hit the spot on a super blustery, cold evening. My energy then took quite a dip on Sunday. Um, for lunch it was just a plate of leftovers using what I had. So, some of the Mexican style rice, spinach meatballs, green goddess sauce, roasted potatoes, a salty chopped tomato for medicinal pots purposes, and the last of the leftover Greekstyle tofu. After that, I tried the homemade hot chocolate mix, struggling to get on board with the coconut base, although by the end of the cup, but it did grow on me slightly. Dinner that night was my favorite recipe of the week. I made these impeccable crispy buffalo tofu wraps with a green goddess saw. I have had the biggest craving for this for the longest time. Seeing other people make their own traditional version, I just kind of made it up in the moment using the last of the Greek goddess sauce on some sawlike ingredients and these gluten-free tortillas I had in the freezer, which are a recipe by the loopy whisk. This tasted so moorish, better than takeout, and I intend to write down the recipe next time I make it and pop it on my website for this month’s recipe. Moving on to Monday, I had absolutely hit a wall. I was definitely experiencing some type of flare up um having overdone it a bit. I napped all of the morning um and then did the bare minimum with food thereafter. So, thank goodness for the best leftovers in the world in the form of the buffalo tofu and saw, which I just put over the leftover rice. And then I got Zambbrero for dinner, which is like Australia’s Chipotle attempt. Let’s set it. Lunch on Tuesday was another plate of leftovers. You can figure out what’s on this plate. Dinner was more exciting, though. I was in the mood for a fragrant noodly broth, so I made tonan ramen, which is a recipe in my upcoming cookbook. Well, method-wise, it’s quite a simple recipe. It’s a bit of an orchestra performance, uh, let’s say, involving quite a lot of ingredients and potentially pots and pans if you’re not organized. But to avoid overwhelm, I just applied a bit of do it ahead logic by making the broth, cooking the noodles, boiling the eggs, and laying out the toppings at like 400 p.m. It’s something I do when I’m exhausted to like break up the process of dinner. I then come back to it like an hour or so later after showering, resting, and then it’s like someone’s made me dinner. I just had to reheat the broth, cook some frozen dumplings in the air fryer that I had left over from the curry I made earlier in the week, and assemble everything. And this was so delicious. Absolutely hit the spot. And with a recipe like this, I love freezing any leftover broth for a shortcut way to make this another time. So that was everything. If you enjoyed this video, please consider engaging with it, subscribing, sticking around. You would be giving me the gift of help prime my algorithm for the months to come where I’m releasing this cookbook. So yes, with a few taps, you can help support the most independent of independent publishing right here, folks. Okay, sorry for that. I’m just trying to remember to mention these things and not sell myself short. Thank you so much for being here, though. and I’ll see you in the next one. Bye. [Music]