Ricotta and Spinach Egg Bake is an easy, protein-packed meal that’s perfect for breakfast or dinner. Baked in individual ramekins, this healthy vegetarian dish goes from oven to table in just 15 minutes.
Pan-Fried Broccoli with Sesame Egg Ribbons is a quick, easy, and healthy meal for one. Loaded with vegetables and packed with protein, this dish is gluten-free, paleo, and Whole 30 compliant.
Egg In A Squash Hole – Eggs are baked in rings of roasted squash for a delicious, healthy, fun, gluten-free and Whole 30 compatible breakfast the whole family will enjoy.
This Vegetarian Frittata Recipe features sweet corn and tomatoes with a bit of sharp cheddar for an easy and healthy meal the whole family will love. Naturally low-carb and gluten-free, this healthy vegetarian frittata is perfect for breakfast, lunch, dinner, or make-ahead meals!
These easy Vegetarian Breakfast Burritos are a healthy, freezer-friendly option for breakfast, lunch, or dinner. Made in one pan, loaded with veggies, scrambled eggs, and whole wheat tortillas, these are great for meal prep and make-ahead meals.
We’re getting into Vegetarian Pregnancy Superfoods, starting with eggs. Packed with protein, important nutrients, and vital minerals, here’s what you need to know about the humble egg for your vegetarian diet during pregnancy.
Springtime Fried Wild Rice! Loaded with spring vegetables, tofu, edamame, and wild rice, this is a quick and easy dinner the whole family will love. Made with wild rice cooked at least a day in advance, this is a great recipe for batch cooking.
Smoky Asparagus Quiche! Made with softened leeks, smoked cheese, and a wholegrain spelt crust, this quiche is perfect for a springtime brunch.
I have a vague memory of asparagus growing in my parents’ back yard in Vancouver. Not a lot of it, just a handful of spindly stalks poking up each spring in the raised garden bed beside the garage. Asparagus is a perennial crop, so I’m sure it was planted at some point in ancient history…
A savoury and comforting make-ahead dish with layers of whole grain bread, swiss chard, and gruyere cheese baked in an eggy custard. Somehow the equinox slipped past me this year. Maybe because the weather in Stockholm has been somewhat autumny for a while now. Or maybe because I’ve had other things on my mind. But…