Paleo Nut and Seed Bread with Rosemary and Olives
A rustic nut and seed paleo bread with rosemary and olives. So easy to make - gluten, grain and yeast free, nutrient dense and super tasty!#paleobread #paleo #paleosnack #nutandseedbread #glutenfree #glutenfreebread #paleobreakfast #grainfreebread #glutenfreebaking #glutenfreebread
Mediterranean Diet Plan 🇺🇸 on Instagram: "🫒🍲 Ricotta Zucchini Lasagna Rolls. 🙏 Thank you: @themodernnonnaa 💁♀️ Type "Rolls" If you Want to Get More FREE Recipes 💁♀️ With this Ricotta Zucchini Lasagna Rolls: ✅️ The calorie content of this dish is only 355 calories. ✅️ Servings: 4 👉Ingredients ▢4 zucchinis, I would slice 5 just to be safe ▢1 tablespoon olive oil, or any oil ▢⅓ cup fresh ricotta, 1/2 cup is also fine but you may have leftover filling ▢1 large egg, optional ▢⅓ cup parmigiano cheese, grated ▢3 leaves basil, optional ▢1 teaspoon salt, to taste ▢1 cup marinara sauce ▢⅓ cup mozzarella, measure with your heart Instructions Pre-heat oven to 400F(200C). Wash the zucchini, pat dry and cut off the ends. Cut each one into 4 slices. For the two end pieces we also like to
Frederikke Wærens - Food & Cake inspiration on Instagram: "The viral potato wraps with cheese and oregano filled with pesto, spinach, parma ham, mozzarella, balsamic glace and pine nuts👏🏻🌯 An easy glutenfree wrap that you can fill with anything you like😍 Go get the easy recipe on my blog (in both Danish and English) - link in bio #potatowrap #kartoffelwrap #potatoes"
Eating Healthy | Recipes | Nutrition on Instagram: "Courgette/zucchini tacos 🌮🤩 by @healthymumway Like & Share with a friend. 💚 A diet friendly meal idea with only 1 ww point per taco, low calorie, low carb and sooo delicious. Ingredients for 4 tacos: 200gr courgette/zucchini 1 egg 3 tablespoons cornmeal or plain flour Salt and pepper to taste Method: Start by grating the courgette/zucchini and squeeze out the extra water. Add all the ingredients in a bowl and mix well. Take a baking tray lined with parchment paper and use the mixture to make 4 circles. Bake in the oven at 180 degrees for about 15/20 minutes until the edges get slightly darker. Let them cool down on a rolling pin to get the typical tacos shell shape. If you want them crunchy, bake them again for an extra 5-10 min
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