Vegetarian

Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.

Baked Cauliflower

Cauliflower florets are tossed in olive oil and garlic, baked until just tender, then topped with Parmesan and baked until golden brown. Click for the recipe

Baked Pumpkin

Delicious baked pumpkin, seasoned with olive oil, garlic and chili powder. One of my favorite side dishes this time of year. Click for the recipe

Cheesy Spaghetti Squash

Warm, cheesy and gooey, this cheesy spaghetti squash is just as good as twice baked potatoes or sweet potatoes, but with fewer calories and carbs. Click for the recipe

Low carb Mac and Cheese

Delicious, cheesy and buttery, in this low-carb mac and cheese, the elbow macaroni is replaced by shirataki rice. Shirataki rice is not just zero-carb and very filling, it is also highly beneficial to gut health. Click for the recipe

cauliflower gratin

Of all the many ways to prepare cauliflower, this creamy cauliflower gratin is one of my favorites. Granted, adding sour cream and gruyere to almost anything would make it taste good, but this is especially true for cauliflower. As versatile as potatoes, but healthier, it readily absorbs the richness of cream and cheese and is then elevated from a tasty veggie into a delicacy. Click for the recipe

Mini Spinach Quiches

Tasty little spinach quiches, crustless and grain-free. Great as an appetizer, as a side dish, or even as a quick snack – I simply grab one and eat cold, or briefly heat in the microwave.

These mini quiches are best baked in 3-ounce ceramic ramekins or in well-greased silicone muffin cups – they tend to stick to regular muffin tins, even when lined with paper liners. Click for the recipe

Eggplant Bake

In this eggplant bake recipe, a well-seasoned mixture of eggplants and onions is baked until everything is browned, roasted and very flavorful. I’m sure tomatoes would be a welcome addition here, by the way – I just didn’t have any on hand tonight! Click for the recipe