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Scaling Back

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Main Dishes

Roasted Beet Pesto Pasta {New Year Reset Day 18}
Super Green Coconut Curry {New Year Reset Day 16}
Baked Chicken Zucchini Meatballs {New Year Reset Day 7}
grapefruit, avocado and crab salad {New Year Reset Day 4}
Royal Thai papaya and mango salad {New Year Reset Day 2}
winter detox shredded salad
Roasted Asian Brussels sprouts with fish sauce
winter delicata squash bowl with hazelnut gremolata
Red kuri squash soup with miso + coconut milk
squash and chickpea autumn glow bowl
Roasted ratatouille pasta (vegan, vegetarian)
Heirloom tomato, peach and cucumber salad
ultimate rainbow veggie sandwich
Thai chicken won ton cups
Sautéed Beet Green + Polenta Bowl
Vegan Oyster Mushroom Tacos
Spring Artichoke Pesto Pasta
Umami bomb tofu noodle bowls

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Welcome!

Hi, I’m Tina and welcome to Scaling Back! I am a self-taught cook and photographer living in Portland, Oregon. Over the last few years both my husband and son have developed some severe food sensitivities and allergies, so this blog is a chronicle of my attempts to recreate allergy-free versions of their favorite foods.

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