QUINOA AND CORN SALAD for DINNER.
Spicy, refreshing and so nutritious.
Haven't had it in a while... highly recommend it.
Couldn't use the avocado from the picture in the final salad.
I cut into and it was completely ROTTEN on the inside.
Thanks, WHOLE FOODS.
Today I Made:
FRUIT-FILLED CHOCOLATE TACOS for DESSERT.
I used the DESSERT CREPE recipe from THE JOY OF VEGAN BAKING by Colleen Patrick-Goudreau.
I used whole wheat flour instead of all purpose and I added cocoa powder.
Folded and stuffed the crepes with strawberries, mango and kiwi.
But you can use whatever fruit you like (as long as they aren't juicy).
Two perfect dishes for this warm LA weather.
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