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: