glutenfreeaustin:

Roasted root veggies with lentils. Flawless meal. Click through for recipe.

You can skip the ricotta and toss the lentils with a vegan butter substitute for a vegan version.

Someone messaged me asking about the whole “gluten free” thing.

Yes, it’s one of my allergies, I’ve been gluten free for over 2 years now.
It makes me feel a lot better, but forces me to cook most of my own food.
You get pretty good at it when you have to :)

Chargrilled cauliflower salad

healthyssimo:

From “Ottolenghi: the cookbook”. With tomatoes, dill and capers.

prettygirlfood:

Orzo-Stuffed Peppers

Serves 4-6

• 1 (28-oz) can whole Italian tomatoes
• 1 tablespoon dried oregano
• 1/2 cup grated Parmesan
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian dish)
• 1 cup orzo
• 6 sweet bell peppers (red or yellow)
• 1/4 cup chopped basil

Preheat oven to 400 degrees.

Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.

fictionincarnatenests:

Zucchini Lasagna

Yet another use for zucchini.

healthybuddha:

Black Bean, Avocado, Cucumber and Tomato Salad
Gina’s Weight Watcher Recipes
Servings: 10 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g

Ingredients: 

• 1 seedless cucumber, peeled and diced
• 2 medium ripe tomatoes, diced
• 2 hass avocados, diced
• 15.5 oz can black beans, rinsed and drained
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 2 limes, juice of
• salt and fresh pepper

Directions: 
Combine all the ingredients and season with salt and pepper to taste. Keep refrigerated until ready to serve. Makes 5 cups.

fourgreensteps:

Potato Leek Soup

skinnyveg:

MARINATED KALE SALAD

click here for the recipe

Breaded vegan tofu.

Yummay.

visuallyanise:

Rosemary Roasted Tomato Recipe by SpoonAndChair on Flickr.

muyyum:

DINNER. Broccoli with Garlic Butter and Cashews

gormaya:

Recipe: Orzo with Caramelized Fall Vegetables & Ginger

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Gormaya Apps for Cooks: Substitutions, Conversions for Cooking, and TasteTimer

BANANA PANCAKES.

SHAKSHUKA!

(Israeli for cheap and delicious)

SWEET.  POTATO.  FRIES.

ADJUSTMENTS:  Parsley.  All over it.

Oven roasted egg plant (some people call them aubergines?)

Don’t undercook, or it’s like eating a shoe.