I have been putting a big effort into cooking meals according to those conditions, but I need more ideas. We have been eating a lot of fish, and vegetables, lentils, beans, eggs.

I would be grateful for any recipes ! Thanks guys.

Bake 350° 30-45 minutes.

Sorry for this late posting, I just discovered this forum. Anyway, hope this helps you:

2 TBLSP butter (or more, can use olive oil or a mix)
1/3 cup raw millet (I guess you could use rice)
2 TBLSP dry lentils, cooked
2/3 cups sliced mushrooms
1 stalk celery, chopped
1 carrot, thinly sliced
1/4 tsp. onion salt (or add 1/2 small onion, diced, to the saute)
1/8 tsp. rosemary
1 tsp. dried parsley (or 1 TBLSP chopped fresh)
dash marjoram

Saute the raw millet in the butter until each grain is lightly coated. Add 2/3 cup water or broth and bring to a boil. Reduce heat and summer until the millet is tender ` 30 min. Saute veggies, then add cooked lentils and millet. Turn into an oiled casserole. Top with extra mushroom slices if desired, and dabs of butter. Bake, covered, in a 350 degree oven for up to 30 minutes.

Makes 2 servings so double the recipe for a family of 4

Lisa's Rice-Stuffed Acorn Squash

1/2 cup sliced mushrooms
1/4 cup coarsley chopped walnuts
1/4 cup raisins
1 - 1 1/2 cups cooked brown rice
Olive oil for cooking mushrooms
4 steamed acorn squash halves

Fill squash with stuffing and bake for about 30 min. at 350.

My optional additions
1 stalk celery, thinly diced
1 scallion
Sunflower seeds instead of walnuts
Healthy dashes of tamari

Kasha-Cheese Skillet
1 lg. onion, chopped (1 cup)
4 TBLSP butter (or use olive oil)
1 egg, slightly beaten
1 cup med. kasha (buckwheat groats)
2 cups water or vegetable broth
1 tsp. salt or to taste
1 cup cottage cheese
1 cup frozen corn
4 oz. cheddar cheese, shredded (1 cup)
2 or 3 tomatoes cut into wedges, or top with diced sundried tomatoes, rehydrated.

Saute onion in butter or oil. Stir egg into kasha, add to onion, stirring constantly until each grain separates. Stir in water or broth (and optional salt) and bring to a boil. Lower heat, cover and cook 5 minutes. Remove from heat. Mix in cottage cheese and corn. Sprinkle with cheddar. Broil until cheese melts. Garnish with tomatoes.

Note: I use a big saute pan that I can put in the oven. But if you can't start this dish in an ovenproof pan, transfer to an oiled baking dish after you add the cottage cheese and corn.

Elegant Lima Beans

4 cups cooked lima beans
1 can (15 oz) tomato sauce
4 oz. shredded swiss cheese, or use greek kasseri cheese if you can get it.
1 cup coarsley chopped walnuts
1/4 tsp. dried basil, crumbled
1 green pepper, diced
3/4 cup water or dry white wine
1/2 tsp. salt (optional)
1/4 tsp. pepper
minced parsley for garnish

Combine limas, sauce ingredients (tomato sauce, spices, water, green peper). Simmer until thick. Stir in walnuts and cheese. Spoon into 8 cup baking dish. Top with parsley, bake for 30 min at 350 degrees.

I like the Lundberg rice blends myself, made with combinations of brown, red, white and black, and wild rice (the latter NOT being a rice).

And there are rice noodles and vermicelli on the market that are great for stir-fries and soups.

I use lots of mushrooms in my cookery in lieu of meat. Recently I've made a mushrooms stroganoff (plenty of recipes out there to google) with some dill. You could serve it on sliced baby potatoes or large rice noodles.

Snowpea