Today’s lunch and two snacks all feature an orange components:
- Roasted Carrot Hummus from Maggie’s blog She Let Them Eat Cake (I am adopting Maggie for this month’s Adopt a Gluten-Free Blogger, so consider this post a preview to my actual adoption post) stuffed in a brown rice tortilla along with some roasted jalapenos (which were left over from last night’s dinner of fajitas). To make the tortilla soft and pliable I run it under water so it is a bit damp (but not soaked through or breaking) and then toast it in a dry frying pan on high heat on both sides. Be careful to just toast until it is warmed through and still pliable, as opposed to crispy.
- Meghan’s Nacho Cheeseless Kale Chips (a dash of hot sauce made the coasting more orange than usual).
- Half a recipe of pumpkin pie overnight oat (I used vanilla stevia instead of maple syrup) topped with Artisana Pecan butter.
Have a great Monday!
General Disclosures & Disclaimers