For tonight's @meatlessmonday we made #pasta with spinach sautéed in garlic infused oil, sun-dried tomatoes and asparagus. The penne is #GlutenFree quinoa/corn from @ancientharvest. The sauce is homemade: 2 tbsp ghee, 1 1/2 tbsp certified GF oat flour f
Salad time again! This one is made up of chard from @jbgorganic via @wheatsville plus all kinds of goodies (blueberries, dried cranberries, avocado, Persian cukes, almonds, roasted cashews and roasted chicken) drizzled on EVOO and @conolio Cranberry Pear Balsamic Vinegar! So delicious and nutritious! Yum!
Burrito Bowls are always a winner for dinner at our house! And I managed to get the pork shoulder/carnitas cooked today! #dinnerisserved #recipe #ontheblog plus a bonus recipe for easy Avocado Verde Sauce! http://theweeklymenubook.com/2015/05/01/carnitas-burrito-bowls/