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GENESIS

@genesauuce

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God’s lil baby.
IBS-informed cook book:
FOODMAP out now, link in bio.
Low key a force. Middle key just a girl.
Personal: @somegenesis
CT based.

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New London, visit @goldenowlnl for a paperback copy of Foodmap! Our very own local book shop! Also check out their page for live music, events, artist gatherings, and more. Such a cool little whimsical place.

A big thank you to Wendy at Golden Owl! So kind and welcoming to me.

More than a cook book, an IBS-informed guided practice in learning to listen to the body. Helpful for all kinds of digestive issues. Visit genesiscubilette.com for eBooks and paperback copies. Link in my bio. by @genesauuce

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12 hours ago

Foodmap by Genesis Cubilette, OUT NOW!

More than a cookbook, an IBS-informed guided practice in learning to listen to the body. A one-size-fits all model to help with your tummy issues.

genesiscubilette.com. Link in bio! by @genesauuce

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19 hours ago

In 30 mins. by @genesauuce

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20 hours ago

This book is not AI, you’ll feel it when I talk directly to you through the pages. You’ll see it in the nuance, side eyes, hiccups, and whatever mistakes I missed. So many different versions of this book and myself (the mom… mami? Mamacita!) I illustrated everything from scratch, which was the funnestest part. I created each recipe myself, cooked them over and over for a few years to make sure I’m not sending ppl to make w h a t e v e r. Found out I’m not a baker like my Lela. Intentionally informal and exceptionally direct — you can pretend like I emailed this cookbook to you sent from an iPhone. A person made this to share. With some help from friends too, MASSIVE SHOUTOUT to my contributors — an even bigger one to the ones that contributed in prayer and encouragement. My work is done when I give it to you all. The rest is God, whose been waiting longer than anyone. This project was postponed 3 times from underestimating the process of writing, producing, self-publishing, printing, AND distributing… but mostly just the weight of fear.

And I’m still scared. But Godspeed.

E-book and paperback available for sale on genesiscubilette.com, tomorrow at 11am. by @genesauuce

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a day ago

2 days. by @genesauuce

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I started this book as a class project, I was in a publishing class in grad school and had to make a book using my new inDesign skills. So I was like wait… I’ve already done all this research about my own (newly diagnosed) IBS, and I’ve made all these adjustments to recipes I like, let me make something for myself that makes it easier to find all my notes…

…and here we are 4 years later.

Foodmap by me! This Friday, Oct 16th, 2026. E-book and paperback for sale on my website genesiscubilette.com, link also in my bio. by @genesauuce

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4 days ago

That’s like, 4 days away… by @genesauuce

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5 days ago

This might be the most genius recipe I’ve ever made, no lies or exaggerations. Atp, I always have back up batches in the freezer (it holds up really well frozen/thawing). I love some creaminess in my foods. I’m a sauce girl (said genesauuce lol). But soft cheeses and milk products be whooping me. THIS is an actually tasty alternative, no one ever notices the difference, AND it’s protein-rich. Like, this one’s for the people, like… you welcome af. by @genesauuce

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8 days ago

My most incomprehensible IBS guilty pleasure meal explained: taro mash, fried eggs, and pickled onions. A Dominican delicacy, a favorite for Elmo (me). Consisting fully in HIGH FODMAP foods. Safe in moderation: up to 1/3 cup of cooked taro (I pushed it), up to 2 eggs, up to 2-3 ounces of pickled onion.

Something confusing about IBS is that triggers can come from “healthy food options”. And sometimes, they can be your favs. And that’s why I’ve gotten real comfortable learning HIGH FODMAP moderation markers so I can keep eating the stuff I like without betraying myself with food.

Other times I’m not lucky, RIP to soft cheeses (and during holidays RIP to my butt! Cus I’m eating the Mac n cheeses and pies!!! I wonder if I’ll ever stop lol, I think… yes.) by @genesauuce

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15 days ago

Google says don’t do this but my personal research and hypochondriac feelings say f dat; on boiling wooden cooking utensils. Look at that water. Guacala.

“Research” says that the bacteria and mold that gets trapped in the wood doesn’t resurface (or it dies before resurfacing). “Research” also says the worst thing about boiling by your wooden utensils is that they splinter, crack, and become stripped of its natural oils.

Mine have been fine. No splintering and I’ve gotten to use em for 5 years, which is typically how long you’re supposed to have these before replacing.

Moral of the story, clean them utensils. by @genesauuce

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25 days ago

When’s World Food Day again? by @genesauuce

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a month ago

Elite genre of food: when a bunch of things are gonna go bad so you’re forced into a new recipe and it comes out delicious and exquisite and hydrolizing and nutritidocious... if you will? Absolutely. This is a SALAD.

Lettuce
Canned tuna
Homemade sun-dried tomatoes
Kalamata olives
Pickled onions
Dill
A tiny green pepper
A few basil leaves
2 hard boiled eggs
Cashew cream
Olive oil
Lime juice
Parm
Salt n pepper by @genesauuce

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a month ago