Lunch: arugala spinach salad w black beans, quinoa tabbouleh, half a diced chicken breast and a whole grain mustard vinaigrette made w nutritional yeast. So yum!
Playing in the kitchen: My version of Gracias Madres Quesadilla Cabazon: roasted butternut squash & carmelized onion on quinoa with nacho cashew cheese, zesty parsley salsa & some cholula
I want this! From http://www.dailygarnish.com/ an acai bowl w/ granola, bananas, mango, honey, and bee pollen
Hardcore investigating being a vegan and one thing that popped up in a lot of the recipes I looked at was nutritional yeast flakes- a nonactive form of yeast full of B vitamins that has a nutty cheesey taste, and let me say it’s a total revelation! I can’t believe I waited so long to try it, I am in LOVE. Bought the brand Kal at Sprouts and made the salad dressing linked to the title (added some apple cider vinegar) and ate two platefuls of the dressing on plain arugula w/o stopping. SO GOOD!!
