halibut with herb hot pepper sauce and rice

ingredients 
halibut (or your choice) filet
grape tomates
pearl onions
2 cups white rice
parsley
dill
hot peppers (i used 3 red thai chilies- depends on your spice level)

directions
preheat oven to 420
boil water and cook pearl onions for 3 minutes. afterward, slice them and squeeze out onion (here is a how to)
in a blender combine 1 handful parsley, 1 handful dill, a generous amount of olive oil, chopped hot pepper, salt
blend so mixture is liquid (add more olive oil if needed)
pour mixture over fish
add tomatoes and pearl onions
cook in covered dish (if you have it) for 20 minutes 
serve over rice

snack plate

chicken (rotisserie)
chopped bell pepper
cucumber
parsley
cheese
olive oil, salt, pepper
not pictured: grape tomatoes, pickles, chips

shakshuka— something i have not yet mastered. alas, a video. mother’s day brunch, anyone?

red lentil soup with vegetables

light & summery vegan soup with a punch of protein. 

ingredients
squash
1 cup of red lentils
parsley
lemon
onion (i used red)
1 red bell pepper
garlic
1 box GF vegetable broth

directions
cook onion over medium heat in olive oil until clear (in whatever you’re going to be making the soup in). add crushed garlic.
add veggie broth, squash, red lentils, bell pepper, salt & pepper
bring to a boil, then let simmer for 30-45 minutes (until lentils soften)
when ready to serve add parsley, dill, and a squeeze of lemon

tip: pour soup over spinach or kale

veggie hummus wrap

im on a veggie kick this week… these are super easy, I just bring the ingredients to work & combine.

ingredients // directions
sprouts
tomatoes
carrots
hummus
gf wrap (or corn tortilla) 
olives, chopped
radishes 

combine & enjoy!! 

i just want you all to know that this delicious gluten free ice cream sandwich is in existence.

beef veggie stew

as much as i’d love to be posting some amazing light summery meal, the fact is its 59 degrees and raining outside. we’re not there yet, and in the mean time, this is delicious.

1 lb of beef tips
1 onion
2 boxes gf beef broth
1 bag frozen organic veggies (corn/green beans/etc)
2 potatoes, chopped
1 can rotel (or, 1 can crushed tomatoes, 1 can green chilies) 
spinach

brown meet with onion. let simmer in broth for up to 3 hours. (the longer the better, yo)
30 minutes to serving: add veggies, potatoes (these may need a bit longer) and rotel
when serving: pour soup then sprinkle uncooked spinach on top, the heat will work its magic

i am loving thug kitchen’s blog.