Med(iterranean) Veg.


With the arrival of the new year comes a range of new ‘fad diets.’ A lot of people adopt a gluten-free diet thinking that it will lead naturally to weight loss but unfortunately it doesn’t. Sure, in eliminating all products that naturally contain gluten you’re inevitably going to feel lighter- gluten is in bread, pizza, pasta, cakes, the list goes on. However, simply making gluten-free substitutes is unlikely to have much effect; in fact the substitutes are chock full of fat and sugar! That said, across the internet I’ve seen a lot of people criticizing complete strangers for choosing to go on elimination diets. I do think it’s important to be informed about nutrition but I also think it’s important to let people choose what they put into their bodies. I didn’t choose to be on a wheat-free, dairy-free diet but everyday I do make a conscious choice to not eat white flour, white bread, white potatoes, sugar. As long as you’re GENUINELY happy and healthy, no one should make you feel bad for taking care of your body. After all, it’s you who has to live in it! So, on that note, here’s a super simple recipe. It’s vegan, it’s vegetarian, it’s gluten-free, it’s dairy-free, it’s sugar-free, it’s paleo, it’s low carb and, most importantly, it’s tasty! [Rant over…]


– 1 large red onion

– 1 red pepper

– 1 orange pepper

– 1 yellow pepper

– 1 courgette

– 1 cup of cherry tomatoes

– 2 tbsp oil

– 1/4 tsp salt


1. Preheat the oven to 180 degrees.

2. Cube all the vegetables (slice the onion) and put them into a large roasting tray.

3. Cover with oil and season with salt.

4. Cook for 30-40 minutes, shaking up halfway through.

5. Serve as a side to fish or meat or mixed in with 1 cup of cooked quinoa!


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