Just finished cleaning up from a wonderful group of women who came for a day of singing and yoga Saturday at our Skyote Mountain retreat. Heather Houston asked me to cook a gluten-free dinner for us all, so I put this menu together:
Enchiladas Negras (with vinegared onions and cucumbers and heirloom tomatoes)
Quinoa with Latin Flavors
Mixed baby greens salad
Gluten-free Multigrain Miracle Bread
For dessert:
Flourless Poppy Seed Cake with sliced strawberries, peaches, & nectarines
It’s such a joy to feed people delicious and healthy food!
This is how the dinner fit into my own day of eating:
My, I will have to see if that can make that poppyseed cake with Splenda. *wry grin* I love your collages!
Thanks, Rowan! Have fun experimenting with it!