First the hubby and I started with a lovely salad from I am Grateful:
The dressing for this salad was Peppery Avocado Caesar Dressing from I am Grateful, capers and gomasio. It was nice light and yummy. There is a caesar salad recipe in I am Grateful which also includes their almond bread. I would have loved to make this but didn’t have the ingredients for the bread but hope to make it next time.
To go with this salad we had quinoa with peas, corn, Braggs and hot chili sesame oil. We also had these amazing fries:
Baked Parsnip and Sweet Potato Flax Fries
Tina of Carrots ‘N’ Cake inspired this recipe
- 2 sweet potatoes, cut into fries
- 4 parsnips, cut into fries
- 1T olive oil
- 3T flax meal
- 1/2t garlic salt
- 1/2t chili powder
Preheat the oven to 425F. Place the parsnip and sweet potato fries in a large plastic bag and toss with olive oil. Add in the flax meal, garlic salt and chili powder and toss with the fries to evenly coat. Pour out onto a baking sheet to form a single layer. Place in the oven and bake for 30-35 minutes or until soft, flipping after 25.