Fiona Coates-Wharton

Fiona Coates-Wharton

Fiona Coates-Wharton
More ideas from Fiona
Healthy Zucchini Brownies Recipe with coconut oil, raw honey and whole wheat flour. Moist and a real deal zucchini brownies. | ifoodreal.com

Healthy Zucchini Brownies Recipe with coconut oil, raw honey and whole wheat flour. Moist and a real deal zucchini brownies. | ifoodreal.com

No-Bake Carrot Cake Energy Bites -- easy nut-free energy bites that are gluten-free, vegan, and taste just like little poppable bites of carrot cake!

No-Bake Carrot Cake Energy Bites -- easy nut-free energy bites that are gluten-free, vegan, and taste just like little poppable bites of carrot cake!

These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they'll thank you! (BTW, they're vegetarian also, perfect for Meatless Mondays!)     By now I'm sure you figured out I LOV...

These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they'll thank you! (BTW, they're vegetarian also, perfect for Meatless Mondays!) By now I'm sure you figured out I LOV...

The simple, scalloped shell made from thinly sliced rounds of sweet potatoes make this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor by using the slicing blade.

The simple, scalloped shell made from thinly sliced rounds of sweet potatoes make this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor by using the slicing blade.