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Crispy Smashed Potatoes Boil potatoes in water until completely cooked through (can poke all the way in easily). Let cool for 10min. Smash the potatoes w/ a cup, coat with olive oil and spices. Bake for another 15min on top rack, then 30min in middle rack - try this with purple potatoes

Crash Hot Potatoes

Cauliflower Pizza Crust - Low carb, low calorie and gluten free cauliflower crust pizza that can take on any of your favourite toppings. Foolproof & delicious low carb meal recipe.

Cauliflower Pizza Crust Recipe | iFOODreal

Broccoli Cauliflower Casserole - This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch..

Sufleu de conopida si broccoli

Parmesan Zucchini Sticks - 20 minute oven roasted zucchini that are low in carbs, fat & calories. And did I mention they are delicious?!

Parmesan Zucchini Sticks Recipe | iFOODreal

Zucchini, sweet peppers and broccoli shine in this vegetable side dish. Serve it hot or at room temperature. Stir any leftovers into hot cooked pasta for another meal.

Mediterranean-Style Vegetables

Zucchini stuffed with savory onion, yellow squash, ripe tomatoes and crumbled feta cheese. Makes for an impressive vegetable side dish--or two servings make a healthy vegetable entree.

Mediterranean Stuffed Zucchini

Greek alfredo

Not Quite a Vegan...?: Greek Fettuccine Alfredo

Zucchini Chips - Only 60 Cals. baked on a cookie sheet with olive oil and parmesan cheese! (Or mozzarella... in fact it's preferred :D)

Gluten Free Nestle Toll House Cookie Recipe - Soft & Moist (can be made Dairy Free too!)

Market Mediterranean Pizza. Vegetarian, gluten-free, grain-free, lactose-free, and Paleo /

OMG I need this in my life! Avocado, basil, and lemon to make a creamy pasta sauce instead of Alfredo.

Parmesan roasted cauliflower, Biggest Loser recipe.1 1/2 cups cauliflower 2 tsp Parm 1 tsp parsley 1/4 tsp garlic powder 1/4 tsp pepper Salt 1 tsp evoo 425F. cauliflower, cheese, parsley, garlic powder and pepper. Season to taste with salt. Drizzle on the oil and toss again. Bake 15 to 17 mins, tossing once. 3 half-cup servings Serving: 104 calories, 4 g protein, 11 g carbohydrates, 6 g fat, less than 1 g saturated, 5 mg cholesterol, 4 g fiber, 121 mg sodium

Healthy Spinach-and-Ricotta-Stuffed Shells Ingredients 24 jumbo pasta shells 1 15-oz. container ricotta 2 cups shredded mozzarella 1/2 cup shredded Parmesan 1 10-oz. package frozen chopped spinach, thawed and squeezed dry 1 large egg, lightly beaten Salt and pepper 1 teaspoon Italian seasoning Pinch of ground nutmeg 1 26-oz. jar spaghetti sauce