Adventures of a healthy-ish pseudo-foodie

It is important that the zucchini gets mushy enough to go with the soft tofu. I've been trying to branch out in the Asian soup department beyond my favorite  doenjang jigae . I'm disappointed pretty much every time, because doenjang jigae is so delicious. But I've tried this a couple of times and I like it, and it fulfills a slightly different craving with the soft slurpable tofu. I don't think I've achieved maximum flavor yet, but I'm going to keep working at it. I worked from  this recipe from My Eclectic Bites . The original recipe is vegan, and I appreciate that it adds flavor without needing to touch dried anchovies or boil meat in it. I've made it once as written and once with a teaspoon or so of instant dashi granules added. It was definitely better with the dashi, so I'm including that below. Also, when I boiled some korean radish in it, that definitely improved the broth, so I added that below as well. Other ideas for the future: 1) My gochugaru

The batch after this one was less flat. Both tasted good. For the low-FODMAP toddler's impending birthday, we needed some cookies that were safe for him to eat. He reacts badly even to gluten-free flour mixes, so I looked for a recipe with just oat flour. I picked  this one from Pinch and Swirl , and it's good! I'm keeping it for the future. The original recipe said to refrigerate the dough before baking for at least an hour, and up to 3 days. I did just an hour for the first batch (pictured above). The second batch was in the fridge for more like 90 minutes, and those cookies didn't flatten out nearly as much, so I've changed my refrigerating instructions to "at least 90 minutes." My only other change is that I actually decreased the amount of chocolate chips a bit. It was still plenty! These cookies have a lot of butter and sugar, but for low-FODMAP purposes, I won't muck with substituting applesauce. We'll stick with the real stuff. The Recipe:

Low-FODMAP baby is thrilled to have "pizza" I can't figure out how to get a good photo of this food. It looks better in person. I love Beryl Shereshewsky's "Around the World" YouTube food videos. When she did  this one about rice paper , I was excited to see what was there besides spring rolls. The very first recipe was for this Vietnamese pizza, and she was so excited about it that I had to try it. Now I'm excited about it too! Hers was apparently the traditional version, with Laughing Cow cheese and pork floss. I didn't have pork floss, nor was I especially interested in getting any pork floss. But I do love some Laughing Cow cheese! I also googled for other ideas and found one recipe with tuna and kewpie mayo, another with just egg and cheese, and lots with various meats.  I mixed and matched and I have made a few varieties now. They have all been good. My personal favorite had leftover latkes crumbled up, a bit of cheddar, some fried shallots, an