Lentil Loaf with Truffle Scented Mushroom Gravy

Ok, I'm kinda really proud of this recipe.  I created it without the help of someone else's recipe, and I have to say, it DELISH!  I tested it out on some friends last night and it was a huge success.  I'm going to serve it in honor of the bird that will be happily frolicking in a meadow and not laying on my table :)  It's a lot of ingredients, but it's Thanksgiving!  I'm going to make this a day in advance so I can just pop it in the oven on Thursday.  Sorry, I'm not able to get a picture up til Friday - we ate the whole thing last night!

Indian Dahl

Not only will your taste buds be giddy, your heart will thank you too! This delicious recipe is from Caldwell B. Esselstyn's book, Prevent and Reverse Heart Disease.  There's some chopping that has to be done, but you basically throw it all in one pot and let it cook.  It's super easy!

 If served with brown rice, it serves 6.  If not, it probably serves 4

Ingredients
2 1⁄2 cups lentils (any color)
5 cups water
4 cloves garlic, chopped
1 onion, finely chopped
1 can of chopped tomatoes with green chilis (OR 1 tomato, chopped, and 1 jalepeno
1 1⁄2 tsp ground turmeric
2 tsp curry powder (optional)
handful of cilantro, chopped
1 carrot, shredded (or about 12 baby carrots, shredded)
1 bell pepper (any color), finely chopped
1 zucchini, finely chopped

Chili

 I love chili on a chili fall day ;) This is a basic recipe that is amazing on it's own but can also be pimped out to your liking.  Michael likes to add celery but I am anti-celery unless it has peanut butter and raisins on it :) You could also add a zucchini, red, yellow, or orange bell pepper, butternut squash, etc... This is also a recipe where you get to call upon your inner chef.  I'm a flavor lover, so I usually go heavy on the spices and add a little more than what's listed here.  But start with these amounts, let your chili simmer for a couple minutes to let the spices incorporate, and then test it and go from there.  I know this recipe looks like it has a lot of ingredients, but besides chopping the onion and whatever veggies you decide on, the rest is just canned goods and spices that get thrown in.  Plus it's a one-pot meal! My FAVORITE!  

If you want to get really creative, sometimes Michael and I turn it into a cornbread-n-chili casserole.  Reduce the simmer time for the chili to 5 minutes, pour into a large casserole dish, top with the your favorite cornbread batter (stay tuned for a cornbread recipe -still trying to perfect it), and bake according to the cornbread's instructions.  Super yummy and fun!

Lentil and Brown Rice Goodness

This recipe cooks itself.  It's so easy and so delicious it might just become a staple for you as it has become for us.  If you don't have all of those spices, don't fret, just add a little more of what you do have.  If you want to add some garlic, go for it - it's not a picky casserole.  And if you don't have vegan cheese, it'll still be really good.

This will take 10 minutes (at the most) of prep and then cooks in the oven for an hour and a half (while you take a long and relaxing bubble bath).
Serves 4

Black-Eyed Pea Croquettes with a Dijon Glaze

This recipe is in the Kind Diet by Alicia Silverstone (an awesome book/cookbook).  She found it in The Hip Chick's Guide to Macrobiotics by Jessica Porter, and Jessica acquired it from her friend Lisa Silverman.  How's that family tree for ya ;)  When we saw this recipe and how easy it was and how yummy it looked, we thought it was too good to be true.  But alas, it's super easy and super yummy!

Creamy Kabocha Squash Soup

When Kristen had me over for dinner and told me we were having a squash soup that she found in The Kind Diet, my heart sank.  I really hate squash soup.  And when she excitedly told me it was just squash, water, and salt and pepper, I wanted to go home.  But I was a good friend and stayed and I'm so glad I did! Kabocha squash on it's own is so sweet and creamy that you don't need anything else!  We made it a meal by pouring it over broccoli and rice with some bread for dipping.  You could also add some tofu or tempeh!  If you can't find kabocha squash, butternut would work too. 

Serves 4

Ingredients
4 cups kabocha squash
3 1⁄2 cups water
salt and pepper to taste

Directions
1.Cook the Squash:
Place squash in a saucepan with the water and a pinch of salt and bring to a boil. Cover, lower the heat, and simmer for 15 minutes until soft. 

2. Mash the Squash:

Mash with potato masher, mixer, or fork right in the pot.  If you're using a non-stick pot, make sure to use non-stick friendly masher-o-choice.

3. Simmer the Squash:

Add another pinch of salt and some pepper and simmer for another 7-10 minutes or longer

4. Serve

Place rice and a broccoli on the plate and spoon soup over it.  Salt and Pepper to taste.

Gluten Free

Gluten Free Chocolate Chip Peanut Butter Cookies!!!

Ta da! A gluten free cookie that looks like a cookie, feels like a cookie, tastes like an amaaaazing cookie, and can be made in your very own kitchen!!!  My gluten-full friends, you may not find anything unbelievably extraordinary about this cookie.  It is, after all, one of the most standard and simple American treats.  My gluten-free friends, however, you might want to get out the box of tissues and have a seat before trying these...it could get a little emotional ;)

Burrrrrrrritos!

 I realized I haven't been posting enough lunch or dinner recipes.  So I'm going to make an effort to share more of those!  The only problem is that the camera doesn't take the best pictures at night and we eat pretty late, so I might not be able to post pictures with all of the recipes.  But rest assured, they look beautiful and taste great!  This is a go-to meal we make at least once a week for lunch or dinner - we're always using different veggies depending on what we have in the fridge, so these are never set in stone.  This recipe is courtesy of my wonderful hubster, Michael.  Thanks love!

DIVINE Lettuce Wraps

Michael found this recipe in VegNews.  Now, I'm not the type of person who gravitates toward recipes where lettuce is involved, but he insisted we make this and I'm SOOOOOOO happy we did.  We used a new spice: Chinese five-spice, we used a new veggie: jicama, and we used a new sauce: hoisin!  We love when we incorporate new foods!  This is a really fun meal to share with friends - your all digging into the same bowl, it's a little messy which I think is fun, and competing for best lettuce wrapper never gets old.  Hands down, I think this is the yummiest recipe I have posted on this blog so far.  I mean it's amazing.  A-MA-ZING!!!!!!

Prepare your tofu first, and prepare everything else while the tofu is baking.  It might seem involved, but once you get the ingredients chopped, it basically all just gets thrown in a big pan and you'll be finished with the filling by the time the tofu is done.  The leftovers (pictured above) are just as good, if not better :)

Serves 4

Baked Tofu
Ingredients
1 16-oz block extra firm organic tofu sliced into eight pieces
2 Tbsp. soy sauce
1 Tbsp. peanut oil
1⁄4 tsp Chinese five-spice powder

Directions
1. Preheat oven to 375°.
2. Between two clean dishtowels or paper towels, press tofu to remove excess water
3. In a small bowl, whisk together soy sauce, peanut oil, and five-spice powder 
4. In a lightly oiled baking dish, place tofu and cover with sauce
5. Bake for 45 minutes until golden and firm.  Flip tofu half way through baking 

Wrap Filling
Ingredients
1 Tbsp peanut or grapeseed oil
1 inch cube of ginger, peeled and minced
4 cloves garlic, minced
1⁄2 pound of daikon radish or jicama, finely chopped (daikon radish isn't in season right now so we used jicama and it was perfect)
1 cup frozen, shelled organic edamame
3 scallions, ends trimmed and thinly sliced
the baked tofu, finely chopped or crumbled
2 Tbsp soy sauce (or tamari for gluten free-ers)
1 tsp-ish hot sauce - your choice how hot you want it!
1⁄4 tsp Chinese five-spice powder
2 Tbsp fresh cilantro, finely chopped
1 1⁄2 cups toasted peanuts or walnuts (we used walnuts), coarsely chopped
10-ish sturdy lettuce leaves (we used butter lettuce which was good, but not sturdy.  VegNews recommends Boston, bibb, or red romaine)
hoisin sauce for dipping/dabbing/sprinkling

Directions
1. In a large skillet over medium-high heat, preheat oil, stir in ginger and garlic, and cook for 45 seconds or until fragrant.  Add radish or jicama and cook, stirring occasionally, for 3 minutes until softened.  Stir in edamame and cook for another 2 minutes or until tender, then add scallions and tofu.
2. Sprinkle with soy sauce, hot sauce, and five-spice powder and cook, stirring constantly, until mixture is hot and completely coated with soy sauce, 3 to 4 minutes.  Remove from heat and stir in cilantro and nuts-o-choice.
Serve filling right out of the pan or in a deep dish, stack lettuce leaves on a plate, and pour some hoisin sauce in a small bowl.
3. To serve: take a lettuce leaf, spoon a few tablespoons of filling into the center and dab on hoisin sauce.  Fold the bottom of the leaf toward the filling then overlap the sides (like a little burrito) and eat immediately.  Make sure there are lots of napkins at the table.

*If you use tamari instead of soy sauce (which is what we did) and hold the hoisin sauce, this is Gluten Free!

This recipe is courtesy of Terry Hope Romero via VegNews.  She is the co-author of Veganomicon (one of our favorites), Vegan Cookies Invade Your Cookie Jar (which I will be buying shortly), and Vegan Cupcakes Take Over the World (another amazing one).  Viva Vegan!, her first solo book, was released earlier this year!  If I could only have one vegan cookbook, it would be Veganomicon!  Thanks you for keeping our mouths happy and our bellies full, Terry!!!

Mexican Feast!

I had some friends over last night and we had a big Mexican feast!  It was soooo yummy!  I didn't get a picture of it, but it wouldn't have done it justice anyway.  With some help from Michael, it took us a little over an hour.  Worth the effort though.  Worth. The. Effort. :)
Serves 6-8

The Menu

Seasoned mixed vegetables with pinto beans (recipe below)

Refried black beans

Spring mix greens

Spicy rice (recipe below)

Guacamole  (recipe below)

Citris Sour Cream (recipe below)

Chopped tomatoes

Chopped cilantro

Salsa

Blue Corn hard taco shells

Whole wheat soft taco shells

My Perfect Smoothie

Finally....the moment my family has been waiting for.  My perfect smoothie.  Michael and I drink these after almost every workout.  A great source of protein, fiber, omega-3, potassium, good fats, complex carbs (those are the healthy ones), antioxidents, and a little special happy powder called Maca, this is a super duper healthy, hearty, creamy and absolutely delicious smoothie.  There are a couple special ingredients like cacao nibs, Maca powder, and hemp protein that are great investments.  They are a little pricey, but a little bit goes a long way and they'll last a very long time - I think we've had our Maca for over 6 months and we're just about half way through it.  Go to my "intriguing ingredients" page for more info on these not-so-common ingredients.


Ingredients:
1 1⁄2 cups milk (we use unsweetened vanilla almond milk)
1 banana
1⁄2 cup almonds
1⁄4 cup walnuts
2 Medjool dates (pronounced me-(like the e in hemp) jool(rhymes with drool...or cool)
2 1⁄2 Cups frozen fruit:
    I used: 1 cup (about 10 whole frozen strawberries), 3⁄4 cup pineapple, 1⁄4 cup
               blueberries, 1⁄2 cup sliced peaches (about 6 slices)
1 tsp. Maca powder
1 Tbsp Hemp protein powder
1 Tbsp ground flax seed
1 Tbsp sweetened or unsweetened cacao nibs
2 tsp. agave or maple syrup

Starting with the milk, blend all ingredients until smooth.  If your blender isn't that powerful, slowly add the ingredients and blend a little at a time.

I know there are lots of ingredients, but I've made this so many times, that it takes me about 7 minutes so cheer up Charlie - you'll get better with practice.  And don't be afraid to play around with different types of fruit or the amount of sweetener.  Michael likes them a little thicker so he adds about 1⁄2 cup more nuts.

Your body thanks you :)

Gluten Free!

Blackened Tofu and Orzo Pasta Salad with Chipotle Ranch Dressing

One of my favorite lunches.  It's a long post, and it might look complicated, but if you have some of the ingredients made in advance, it's easy peasy.  This was a left-over creation when I already had extra cooked orzo from the night before, blackened tofu from 2 nights before and Ranch dressing on hand. But the Ranch is really easy and A-MA-ZING!  It's courtesy of our friends Jenny and Heather at Spork Foods and it's a staple for us.  So if you plan your meals a little in advance - have a yummy pasta dish the night before and make a little extra pasta for the next day.  Have blackened tofu, mashed sweet potatoes, and sautéed garlic spinach two nights before and make some extra tofu.  The leftover tofu will be nice and firm too! If you don't have leftovers, I suggest making the tofu and orzo the night before so it's not hot when you serve it.  If you don't want to make it the night before, chill the tofu and orzo for an hour before assembling.  This is better served cold because of the veggies and dressing.

I actually can't believe I haven't posted this tofu yet - I eat it at least once a week.  This is also courtesy of Jenny and Heather, but with a little twist of my own.  I eat it on it's own, or in salads.  Unfortunately, by the time I'm done cooking it, usually only half has made it out of the pan alive...even my non-veg friends love it!

Serves 4 as a side or 2 as an entrée.

Pasta Salad:
Blackened Tofu (recipe below)
1⁄2 seedless cucumber, quartered and sliced
1 red bell pepper, cut into bite size-of-your-choice pieces
1 or 2 tomatoes depending on how much you like tomatoes, cut into bite sized pieces
15-ish baby carrots or 1 or 2 big carrots, sliced
1 Cup cooked Orzo*

*Orzo is a type of pasta that has a similar shape to rice.  If you can't find orzo, any small pasta will do.

**The veggies, tofu, and orzo in this recipe are just a guide.  I'm not sure exactly how much I used, so if you'd like more cucumber - add more! if you like more pasta and less bell pepper, go for it! If you want different veggies, be my guest! Same goes with the ranch dressing - start with less Chipotle and garlic seasoning and add more if you see fit - I like a lot of both :)

Ranch Dressing:
3⁄4 Cup Veganaise
1 tsp agave
dash of fresh lemon juice
1 tsp Chipotle seasoning (less if you don't like spicy)
pinch dried celery seed
1 tsp garlic powder
salt, to taste
pepper, to taste

Mix all ingredients in a bowl (adding Vegenaise first), and let it sit for a few minutes before mixing it in the salad.

Blackened Tofu: 
1 Block of extra firm organic tofu (I use Trader Joe's in the vacuum sealed pack)
Smokin Willies meat seasoning (I think this can only be found at Whole Foods - I couldn't find it online - but trust me; find it.  You'll LOVE it.)
1⁄4-1⁄2 Cup canned coconut milk or soy creamer
2 tsp Jerk seasoning (optional but yummy)
2 Tbsp Coconut oil (or another medium-high heat oil like Safflower. Do NOT use olive oil)
salt, to taste

Heat oil on medium-high heat in a large pan.  Cut the tofu into bite-size cubes.  Sauté tofu until good 'n brown on most sides - this will take some time. Add milk until it just covers tofu with a little extra in the pan and toss to coat.  Cook until most of the milk has evaporated.  Sprinkle a generous amount of Smokin Willies seasoning and a little salt until the tofu is completely coated.  Cook on medium-high heat for 3 or 4 more minutes.  Add the jerk seasoning, a little more Smokin Willies, and toss the tofu until evenly coated.  Remove the tofu from the pan onto a paper towel to remove excess oil if there is any.  Let cool before adding to the salad.

Mix all components together in a large bowl and Voila! You've just made a damn good lunch/side/dinner/snack/bowl of heaven.

Make this with Gluten Free pasta and it's Gluten Free!

Peanut Butter Cream Cheese Eggs...whhhaaaaattt???

Crunchy chocolaty shell, smooth peanut-butter-cream-cheesy center... You're gonna love these!

Ingredients:

8 oz cream cheese
2 Cups smooth (or crunchy if you like) peanut butter
3 Tbsp earth balance (softened)
1⁄2 pound of powdered sugar
1⁄2 tsp salt
1 1⁄2 tsp vanilla extract
24 oz (2 bags) chocolate chips (I used whole foods bulk chocolate chips)

Mix all ingredients together (except the chocolate) with a mixer until smooth.  Scoop into little balls and place on a wax paper covered cookie sheet.  I think my mixture made about 55.  Place in the freezer for at least an hour.

When they're frozen, melt chocolate on medium - low.  Be so careful not to burn the chocolate - it sucks.  Dip the balls - eggs - haha oh my -whatever you'd like to call them in the melted chocolate and place on a wax paper covered cookie sheet or plate.  I used a fork to fish them out.  You should get a nice thick layer of chocolate.

When they're cooled, store in an airtight container in the refrigerator....if they even make it that far....

enjoy!!

p.s. isn't my easter plate so cute?!

Gluten Free!

Party Soup!

I didn't know what to name it - there's so many fun and yummy things in it.  It's super duper easy and easily modified to please your personal palette!  I had left over rice, diced tomatoes and my carrots needed to be used so I just threw everything together without exact measurements.

Cucumber Pesto Salad w/Tomato Basil Dressing

This salad is as healthy and delicious as it looks.  Michael and I have been reading a book called Thrive by Brendan Brazier.  Brazier is a professional Ironman Triathlete and a vegan...just wanted to make sure ya got that ;)  I haven't finished the book yet, but we're trying to bring our "healthiness" to a whole new level.  This salad is from that book.  So if you want to be uber healthy for the day, include this as one of your meals!

Salad
Ingredients
1⁄2 clove garlic, chopped
1⁄2 Cucumber, grated
couple handfuls broccoli florets
1 bag mixed greens
2 Tbsp pine nuts
Nutritional Yeast and Sesame Seed Topping (1 part nutritional yeast flakes, 1 part unhulled sesame seeds ground together in coffee grinder.  This mixture imitates parm cheese)

Dressing (makes about 1 1/2 cups)

Ingredients
2 tomatoes
2 Tbsp apple cider vinegar
2 Tbsp hemp oil
1 Tbsp dried basil or 3 Tbsp fresh
1 Tbsp agave
salt and pepper to taste

- Blend ingredients in a blender or food processor to desired consistency (we liked ours a little chunky)

Toss salad ingredients with desired amount of dressing.  You will have extra salad dressing.  Save it for the next recipe I post!! Top with a little extra "parm cheese" mixture.

What's the deal with...

Hemp oil?
Nutritional Yeast Flakes?

check out the "intriguing ingredients" page to learn about 'em!


You can find Nutritional yeast flakes usually by the vitamins in health food stores.

Gluten Free!

Kale Chips

(I stole this image off the internet..shhhhhh)

Kale Chips are surprisingly yummy - and extremely addicting.  And of course super duper healthy!  I've made them a few times and they're always a hit.  Even for the non-believers.  And they're easy peasy.

Ingredients:
1 bunch kale
few Tbsps extra virgin olive oil
Salt and Pepper to taste
tsp Garlic powder

Directions:
Preheat oven to 325°F

1. Wash the kale.
2. Dry the kale thoroughly.
3. Pile on cookie sheet
4. Drizzle with olive oil, and mix with hands until olive oil JUST coats it.  You don't want too much oil or they will be soggy.
5. Sprinkle with salt, pepper, and garlic powder.
6. Bake for 10-15 minutes, mixing kale around on sheet half way through baking.  Make sure they don't burn. You want them a nice light golden brown on the top.  You'll be able to feel when they're crispy.

Serves two hungry people or three kind of hungry people as a side dish.  The kale cooks down to about half of what you start with.

CREAM CHEESE COOKIES!!!

 Alas.
Now, one of my favorite people in the entire world, Kristen, is gluten intolerant so I made mine gluten free.  They are really yummy, but definitely not the cream cheese cookies I grew up on.  I'm pretty sure most yellow cake mixes are vegan.  Besides not having vegan sugar, I didn't see any animal products in the Duncan Hines yellow cake mix.  It just depends how "healthy" you want these to be.  If you don't mind partially hydrogenated oils for special occasions, go for it.  I get my yellow cake mix at whole foods.

Because I used a gluten-free vanilla cake mix, my cookies didn't come out yellow.  But yours will.  Not only will these be THE favorite at your holiday parties, they will probably be the easiest cookie to make.  This will most likely be the only time I'll do this, but these are so good, that I'm going to put the non-vegan option here as well (in red).  Ok enough talking!!!

Ingredients
1⁄4 Cup margarine, room temp
1 1⁄2 tsp Ener-G egg replacer  (1 egg yolk)
8 oz cream cheese, room temp (tofutti is the best)
1 box yellow cake mix (18.25 oz)
1⁄4 tsp vanilla
1⁄2 Tbsp almond milk (no milk if using the egg yolk)

Directions
1. Preheat oven to 375°F. Cream butter and cream cheese.  Blend in egg replacer and milk (or just the egg yolk) and vanilla.  Add cake mix, 1⁄3 at a time.  Chill for at least 30 minutes.  Or overnight.  This will make them soft and gooey.
2. Spoon onto a greased baking sheet.  They don't have to be as far apart as mine, they don't spread too much.

(couldn't decide which picture I like  better)

3. Bake for 6-8 minutes.  They will look uncooked, but when you take them out of the oven, they will still cook on the cookie sheet for another minute or two.  Don't over-cook (like I did with my first batch..oops!)!!  Let cool on the baking sheet.  Good luck keeping them around for too long.

Enjoy!!

Italian-ish Quinoa with Tofu

Another creation of mine!  Quinoa is an ancient grain that is high in protein and low in calories.  It has tons of nutritional benefits and is super duper healthy.  It cooks like rice (2 parts liquid to 1 part grain), and can replace rice in any recipe for a fun little change.  Click here to learn all about it!

Quinoa is virtually flavorless, but almost to a fault.  In order for it to absorb flavor, you have to sauté it with the other ingredients in the recipe before you cook it in the broth.  *if you don't have vegetable broth, use water and a low sodium bouillon cube.

This shouldn't take more than 40 minutes - probably less than that.  This recipe serves four.

Ingredients:
1 onion, chopped
6 cloves garlic (if you're a garlic lover like me), minced
1 Tbsp butter
1 tsp-ish dried thyme
1 tsp-ish dried oregano
1⁄2 cup white wine
1 cup Quinoa
2 cups vegetable broth
1 block super firm tofu
1 Tbsp fresh lemon juice
salt and pepper to taste

Directions:
1.  Melt butter in a large sauce pan.  Add onion and cook until soft.
2. Add garlic and cook 2 minutes more.
3. Add Quinoa, thyme, oregano, salt and pepper and cook for about 4 minutes on medium-high
4. Add wine and cook until all the liquid is absorbed.
5. Pour in broth and bring to a boil.  Cover and reduce to a simmer and cook for about 15 minutes - read package directions.
6. In the meantime, drain and cut the tofu into bite-sized cubes.  Heat olive oil in a pan, add tofu, a little salt, and pepper until tofu is browned on all sides.
7. When Quinoa is done, it should be fluffy with a teeny tiny crunch to it.  Add the tofu, and cook on low, uncovered for about 3-5 minutes (just to get some flavor into the tofu).  Mix in lemon juice and serve.

I served this with Sautéed Spinach:
3 cloves garlic
olive oil
1 tsp. butter
dash of lemon juice
salt, pepper to taste
1 bag of baby spinach

Cook garlic in oil.  Add spinach and butter, salt and pepper.  Squeeze lemon juice when cooked - don't over cook!

Your mouth and heart will thank you.

Gluten Free!

Burgers Baby!

We had the yummiest dinner EVER tonight! And it was super duper easy.
- Veggie Burgers
- Broccolini
- Sweet Potato Fries
*First things first: get the oven pre-heated and the burgers in the pan.

Burgers
We were shopping at whole foods to get the stuff Trader Joe's doesn't carry, and we were starving. So we spent about 8 minutes in front of the frozen veggie burgers drooling over all of the selections we had no idea they had! We came across the new Bahama Rice Burger. These are gluten free, vegan, no soy (for those of us who are a wee bit sensitive to it), cholesterol free, high in fiber - they're amazing. We went with the Jerkin' Spicy. These were mushy when they warmed in the pan, so throw them on first thing, and let them cook until crispy and browned.

Possible toppings:
Tomato
Avocado
Sautéd onions
Garlic Aoili
Ketchup
Mayo (Vegenaise)
Grilled Portobello mushroom
Romaine
Sprouts
Spinach
Kale
etc...

Broccolini
No boiling necessary. If you can't find broccolini, broccoli or asparagus will definitely suffice!

1Tbsp-ish Earth Balance
1 clove garlic
dash lemon juice

Heat butter, garlic and a little olive oil in a medium heat pan.  Cook garlic for about a minute. Place broccolini in pan and toss to coat. Cover pan to steam the brocclini until bright green.  When cooked, squeeze a dash of lemon juice on top and maybe even some lemon zest.

TIP* Don't overcook your veggies. As soon as heat is added to veggies they start to lose their nutrients, so the less cooking the better. A good rule of thumb is wait until their natural color is nice and bright.


Sweet Potato Fries
We get ours from Trader Joe's.
1. Open the bag.
2.Place on cookie sheet.
3.Read directions and cook accordingly.

Add some applesauce or baked beaners to your plate if you're feeling feisty. The possibilities are endless.

mangia mangia!!

Gluten Free!