Lunch
Roasted Veggie & Quinoa Salad with Tahini Garlic DressingThis delicious Roasted Veggie & Quinoa Salad with creamy Tahini Garlic Dressing makes for a delicious lunch or side salad.
To cook from scratch, use 1/2 cup dry lentil + 1/2 cup dry quinoa an cook according to the packet instructions.Vegetable Lasagna SoupThis easy vegetable lasagna soup recipe is a colourful and hearty option with tender noodles and tasty herbs to create a delicious broth.Portobello SteaksThese juicy portabello mushroom steaks are ready in 25 minutes and can be made with only 7 ingredients for a delicious and healthy meal.
I’ve only made this recipe using oil, but I think it should work using vegetable stock instead of oil.
If you can’t find portobello mushrooms, you could use other types of mushrooms, although I think they won’t have the same texture, which is similar to beef steaks.
Lemon juice can be replaced by lemon juice or vinegar.
Feel free to add your favorite spices and herbs.Vegetable KabobsThese grilled vegetable kabobs only take 25 minutes and make for a healthy side dish to any meal. Ideal for barbecues, picnics or family events. Nut and Grain Free Crusted QuicheThis Vegan-Keto Quiche is tasty and healthy! Experiment with the recipe and make appetizers, single or one big servingButternut-Squash RiceMake a Keto diet fun and tasty with this delicious rice alternative! Experiment with ingredients for different flavours. Peanut Butter Aubergine CurryThis creamy curry is the perfect comfort food, pair with cauliflower rice or our coconut flour flatbreads! Roasted Garlic Cauliflower MashKiss goodbye to those starchy, carb-filled potatoes with this new garlicy mash goodness in town! Zucchini LasagnaLike Momma makes it - but better!
Leftovers keep for 2-3 days in the refrigerator or up to 1 month in the freezer.
This recipe was taken from the Minimalist Baker website. For other amazing recipes and ideas see their website: https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/
