Rebecca Thomson

Rebecca Thomson

Nelson, New Zealand
Rebecca Thomson
More ideas from Rebecca
3-ingredient Paleo Naan by Ashley of MyHeartBeets.com - use this as a flatbread, tortilla, or crepe!!

3-ingredient Paleo Naan by Ashley of MyHeartBeets.com - use this as a flatbread, tortilla, or crepe!!

The search for the Best Paleo Banana Bread Recipe is over - and this recipe is much healthier than most others out there! The recipe is lower fat, lower sugar, refined sugar free, gluten free, grain free and clean eating friendly and does not contain a tonne of eggs, oil or butter! The perfect texture and so easy to make!

The search for the Best Paleo Banana Bread Recipe is over - and this recipe is much healthier than most others out there! The recipe is lower fat, lower sugar, refined sugar free, gluten free, grain free and clean eating friendly and does not contain a tonne of eggs, oil or butter! The perfect texture and so easy to make!

Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.

Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta! I've made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it's grilled, I leave it on paper towels to soak up extra water while I make the sauce. Tip: Using a mandoline is a must to slice the zucchini…

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta! I've made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it's grilled, I leave it on paper towels to soak up extra water while I make the sauce. Tip: Using a mandoline is a must to slice the zucchini…