Not sure what exactly is on his TED. Plain white vinegar can be used in place of lemon juice in recipes. We do a lot of meat. Salt, pepper and toss in oven. 375 for poultry, until nearly done then raise to 500 or broil to crisp the skin. Roasts preheat oven to 500, when you put it in the oven drop the temp to 220-270 depending on how quick you need the meat, stick a temperature probe in and give it a few hours. Chow hound has the minutes per pound somewhere.
You can buy white and brown rice flower. If you are doing coconut - good fat with a newborn, esp. If you're off fish, you can bake with rice flour and coconut milk and coconut oil as direct substitutes for wheat flour and cows milk. It'll be sweeter and granier but edible. The coconut oil is dense, you want to sub it 80% of the butter and 20% water.
Can you do beans? I did a lot of bean dips. Very portable and can be eaten cold or hot. I recommend soaking dried ones starting a day or two in advance, change water every 24 hours (as long as you change the water they can hang out on the counter for a few days)When you have time, drain and add new water bring to a boil, turn down and put on a lid and simmer a few hours until tender. Then you can take some for beans in salad and cook longer to make really soft. Mash with immersion blender, potato masher, food processor, etc.... Add lots of fat (olive oil, duck fat, whatever's on your TED). Depending on what you can have, add in garlic or basaltic vinegar or fresh herbs.
Hope that gets you started. Oh and I also find nearly all veggies do well coated in olive oil, salt, pepper and roasted 375 until just browning. And bone broth stocks ate a great starter for soups.
If you tell me what's on your TED I can try to come up with more.