In early 2023, I started getting sick. A lot. I was lethargic, bloated, and almost constantly nauseous, and for almost a year no one could explain why. One surgery, two hospital trips, and three more doctor’s appointments later, and I finally had an answer: all of my internal digestive bacteria had died, and my body wasn’t processing food or water like it should. I had also developed a severe case of lactose intolerance, and my diet, already highly regimented due to migraines, would need to become even more restrictive.

My mom gifted me Alex Snodgrass’ the Defined Dish during my recovery process. It’s a cookbook my family has used for years, ever since my dad was diagnosed with severe gluten intolerance. What I discovered after receiving my own copy was a thoughtful, enlightening, and easy-to-understand approach to the world of healthy weeknight cooking. Snodgrass’ approach to food is simple: easy recipes for busy eaters, who want to enjoy a filling meal without worrying about their health. The book is divided into sections by culinary type, from classic southern favorites, to kid-friendly dinners that can satisfy picky palates without allergens.

Something I need to admit is that before this cookbook, I wasn’t exactly a veggie person. I much prefer carbs and heavy proteins, and it’s not unusual to see multiple pasta dishes laden with pork or ground beef on my weekly dinner list. However, Snodgrass’ recipe for “Kung Pao Brussels Sprouts” may have convinced me otherwise. The instructions are incredibly clear– you’re provided with a step-by-step guide on how to prep, season, and cook the sprouts, along with a couple of tips for serving. I also appreciate the notes Snodgrass includes in the top left corner of each page that tell you exactly how many portions the recipe makes (two, in this case) and all the dietary restrictions it accommodates for (gluten-free, dairy-free, paleo, and grain-free!) Even the ingredient list is thorough, with Snodgrass providing the specific brands of products she likes to use (I’ve noticed she’s partial to “Red Boat” fish sauce.) The end result of this recipe is a tangy, slightly spicy, and crispy sprout, drenched in a decadent sauce and topped with wonderfully crunchy nuts: nothing like the abysmal vegetable I used to avoid as a child, and many of you probably did as well. I like to have mine over a bed of rice, and I usually eat them as a whole meal, without needing extra protein to fill me up.

As a Texas girl, I also have to thank Snodgrass for giving me back a genre of food I never thought I’d be able to fully enjoy again. If you’ve never been to Texas, trying to eat dairy-free can be a daunting task. Even with BBQ, mac and cheese, white bread, creamed corn, and corn-bread often contain more milk than what I can personally handle– and, like in a lot of types of Southern cooking, the sides are a huge part of what makes a meal. Also, as a current student, I don’t have access to expensive cooking equipment like grills, smokers, and outdoor fires. Whenever I’m missing home, I find myself cracking open Snodgrass’ recipes, like her low-macitence Sheet Pan Shrimp Boil, 50-minute Gumbo, or her Chicken Pot Pie Pasta. These give me a taste of the flavors I grew up with, without needing to spend a whole day in the kitchen, and without having to pop five Lactaid and pray. They’ve also given the same thing back to my dad, who can’t even take cross contamination in kitchens that use gluten anymore, but now can eat pot roast and fried chicken without having his joints painfully swell.

While I can’t give Snodgrass total credit for all the ways my health has improved in the months since my diagnosis– I’ve lost twenty pounds, I have my energy back, and I can now eat and drink the amount my body needs to survive without being in agony– her work has been a huge part of my recovery. Her recipes have given me control over my diet, allowing me to keep the flavor in, and my allergens, out. the Defined Dish is a beginner exploration into cooking, not only for those with dietary restrictions, but for really any first-time cooks who want to learn how to make a meal. I can’t wait to check out her other works, but in the meantime, I’ll continue cooking my way through the Defined Dish.