I just made these two recipes. They were in the most recent issue of Food and Wine. This was the first time I'd bought this magazine, and it's a great magazine.
Here is the Kale and Avacado Salad recipe. This is super filling. I think I could half the amount of avacado and still feel satisfied :). This was my brunch today. So yummy.
Here is the Lemony Quinoa Salad recipe. This is SO yummy and refreshing. Quinoa is the super grain. The serving size is a bit small on this one. So, it may be best either doubled, or plan to have it with a green salad or something. I doubled the recipe and will eat it as a snack later on.
What I love about both of these recipes is that they are fresh with no processed foods, and they are both vegan/fast friendly so are perfect for this time of year. I'm about to go enter them into sparkpeople to see what the nutritional information for vitamins and minerals is for them...I'm sure it will be great.
Can you tell I have two case studies to finish and a pile of work to do? Why else would I blog twice in one day :)
“Come and Get It” Cookbook Tour! by Ree
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