These recipes are simple, nutritious and perfect for anyone avoiding – gluten, dairy, sugar, eggs, grains or legumes (almost paleo, however I used sweet potatoes – apparently our paleolithic ancestors cooked meat but not potatoes. whatever.) Simply omit the animal protein and double the portion size for a deliciously healthy Vegan or Vegetarian variation. You
Scallops with Spring Veggie Pilaf Ingredients: Coconut oil 1 crookneck squash or zucchini chopped ½ bunch asparagus chopped ½ cup chopped green beans ¼ cup veggie broth ¼ cup cooked quinoa Directions: 1) Wash and prep the veggies (make sure to save half of your green beans for tomorrow’s dinner). Heat 1 teaspoon of coconut oil
Every week I offer 5 vegetarian and gluten free meals to clients through out the Bay Area. Menu changes weekly and is based on what’s in season! Want health delivered right to your door? Drop me a line HERE AH this is gooood.. even if you do not like cauliflower…you will like this! Who
Friends, Sunday Night Football (49ers beat the Patriots!), Chili, Beer and Cornbread! Does it get much better? I don’t think so. Katherine provided the 3 day cookin chili, big screen and beer… I just showed up the some cornbread. Gluten free not to mention…plus these little guys are so moist thanks to the zucchini and
I have always loved cornmeal crust pizzas and finally realized it was time I learn to make one. If you have never tried one, it’s time to indulge. Don’t get me wrong, we’re all aware nothing beats a traditional Italian thin crust pizza, nothing, but, a cornmeal crust does put up a pretty good fight.
baked goods, nuts, oats, vegan, zucchini
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I finally had enough of the giant zucchini sitting on my counter for a week and felt it was time to take action. The one problem, I love zucchini too much to decide on just one recipe. Zucchini really is great! You can bake it, fry it, stuff it, add it to pasta
