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Vegetarian

30-minute gingered sesame noodles
Quicker Roasted Spaghetti Squash {New Year Reset Day 6}
Roasted ratatouille pasta (vegan, vegetarian)
Blueberry Coconut Bars
Spelt waffles with roasted strawberries
Green goddess spring veggie bowl
Spring Fava bean salad & tangerine vinaigrette
Winter persimmon and pomegranate salad
Beet, goat cheese and avocado sandwich
Savory Yogurt Bowl With Crispy Quinoa Granola
Kale and Cashew Pesto pasta
Halloumi tacos with dark cherry salsa
pickled blueberry, farro and feta salad
Spring market salad
Fava bean and greens pasta
strawberry chia seed jam breakfast bars and the paradox of choice
Cardamom roasted persimmons
Cauliflower fritters with tahini yogurt sauce

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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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