allergy-friendly weekly eats

Ingredients – 1 cup rice – 2 cups vegetable broth – 1 tablespoon olive oil – 1 onion, chopped – 2 cloves garlic, minced – 1 bell pepper, chopped – 1 zucchini, diced – 1 teaspoon dried oregano – 1/2 teaspoon salt – 1/4 teaspoon black pepper Method 1. Heat olive oil in a large […]

Ingredients – 1 cup rice – 2 cups vegetable broth – 1 tablespoon olive oil – 1 onion, diced – 2 cloves garlic, minced – 2 cups mixed vegetables (fresh or frozen) – 1 teaspoon dried herbs (like basil or oregano) – Salt, to taste – Pepper, to taste – Fresh parsley, chopped (for garnish)

Ingredients – 1 cup gluten-free flour – ½ cup sugar – 2 teaspoons baking powder – ¼ teaspoon salt – 1 cup almond milk – 1 teaspoon vanilla extract – ½ cup dairy-free chocolate chips – ½ cup peanut butter – 2 ripe bananas – 2 tablespoons olive oil Method 1. Preheat the oven to

Ingredients – 2 cups of gluten-free pasta – 1 tablespoon of olive oil – 2 garlic cloves, minced – 1 cup of cherry tomatoes, halved – 1 cup of spinach, fresh – 1 teaspoon of dried oregano – 1 teaspoon of salt – 1/2 teaspoon of pepper – 1/4 cup of nutritional yeast – 1