Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Doesn’t everything just look more delicious when its served inside a pineapple?

Pineapple Cauliflower Fried Rice

And speaking of pineapple’s, I went to a truly amazing event hosted by Pineapple DC last week. Samin Nosrat author of Salt, Fat, Acid, Heat shared how she fell in love with Cooking at Chez Panisse and worked from busser to chef and everything she learned about cooking. She also taught us how to make Ceaser Salad dressing which was amazing! Her new book, which I can’t wait to get, is about breaking all the rules when it comes to cooking. And rather than relying on recipes that detail specific amounts and cooking time, you should trust your palette to tell you how much or little of each ingredient to add. Furthermore, she said that she believes everyone can cook! Yes, we are looking at you! You are born with a sense of taste and you should always trust your palette to guide you in your cooking. I have been thinking a lot about this over the past few days. And while I agree to some extent, I think there are a whole host of factors to consider. First of all, not everyone wants to be a cook. I think a lot of people just have no desire to learn (you are missing out). Second, not everyone has time to cook. The reason a lot of people don’t cook is because they lack time. For me, I only can cook because I prioritize it over other activities. A third point is that when it comes to food safety, everyone should learn thing or too and always ensure they are cooking their food enough so that they do not get sick. And last but not least, learning how to cook healthy may not be intuitive. Of course, everything tastes better with butter (fat) and salt, but learning how to cook with those ingredients sparingly. And for that, I hope you continue to try my recipes!

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice
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Pineapple Cauliflower Fried Rice

a quick and easy one pan meal ready in 30 minutes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 shrimps defrosted if frozen
  • 2 tsp olive oil divided
  • 1 clove garlic
  • 1/2 cup pineapple chunk
  • 1 cups cauliflower fried rice
  • 1/4 cup edamame
  • 1/2 cup zucchini
  • 1 egg
  • 1 tbsp soy sauce (or use a gluten free version)
  • 1 tsp sesame oil
  • 1 small purple ninja radish
  • 1 red scallion
  • 1 tbsp cilantro

Instructions

  1. In a large pan, add the olive oil and shrimp. Cook for about 4 minutes on each side. 

  2. Meanwhile, cut the pineapple. If you want to use the pineapple as a serving dish, you have to scoop/cut out the pineapple. Either way, you want the pineapple to be cut into small 1 inch cubes. 

  3. Cut the zucchini into small 1/2 inch cubes. 

  4. Once the shrimp is done, place them to the side. In the same pan, add the tsp of olive oil and minced garlic clove, cauliflower, edamame, and zucchini. Cook for about 5 minutes. 

  5. After 5 minutes, add the egg, soy sauce and sesame oil and cook for another 5 minutes. 

  6. Add the shrimp and incorporate them into the dish. 

  7. Put the pineapple cauliflower fried rice into a bowl or the pineapple. 

  8. Use a mandolin to slice the radish.

  9. Thinly slice the red scallion.

  10. Chop up the fresh cilantro. 

  11. Garnish with the radish, scallion, and cilantro. 

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice `

Matzah Brei with Spring Onions & Feta

Matzah Brei with Spring Onions and Feta

חַג שָׂמֵחַ

Matzah Brei with Spring Onions and Feta

Happy Passover to everyone celebrating? Yesterday, I asked, can you really have a favorite passover dish? What do you think? Favorite is a strong word, especially when the passover dishes revolve around something equivalent to a piece of cardboard, but if I had to choose something I truly enjoy, it would be Matzah Brei! I mean it makes sense, soaking matzah in eggs is a guaranteed way to make it taste better.

Matzah Brei with Spring Onions and Feta

Traditional matzah brei is made with just eggs and matzah, however, naturally, I am taking it up a notch. In fact, this dish uses the same ingredients as yesterday’s frittata, spring onions, mushrooms, caramelized onions, and feta.

Matzah Brei with Spring Onions and Feta

Comment below with your favorite passover dish or passover tradition! if you ask anyone in my family, we are all about the Moses and Pharaoh puppet show that my grandma does every year. (note: the youngest person at our seder table is 17). This puppet show obviously has props for every plague. While they are all good, some of our favorites include, boils (bubble wrapping paper), darkness, (black sunglasses), wild beasts, (elephant mask), lice, (and if you ever went to sleep away camp-you also probably have memories).

Matzah Brei with Spring Onions and Feta

Matzah Brei with Spring Onions and Feta
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Matzah Brie with Spring Onions & Feta

Matzah that actually takes good! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 1/2 onion, chopped
  • 2 tsp olive oil
  • 3 cremini onions, sliced
  • 1 piece matzah
  • 1 spring onion, diced
  • 1/3 cup egg whites
  • 1/4 cup feta

Instructions

  1. Chop and sautée the yellow onion in an oven safe skillet (8-9in) with 1 tsp of olive oil.

  2. Let the onions cook on low heat for 5-8 minutes.

  3. Add mushrooms and the other tsp of olive oil and cook for another 8 minutes.

  4. Meanwhile, soak a piece of matzah in water for 2-3 minutes. You can do this by breaking the matzah into pieces and placing the pieces into a bowl of water. 

  5. Dice the spring onions. 

  6. Set aside the onions and mushrooms. 

  7. Remove the matzah from the water and place in the pan on medium heat. Add in the egg whites. 

  8. Use a spatula to mix around the matzah and eggs. 

  9. Mix in both both onions, mushrooms and feta. Cook for 3-5 more minutes. 

Matzah Brei with Spring Onions and Feta

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spring Onion Frittata

Spring Onion Frittata

Frittata’s are the perfect meal for breakfast, lunch, and dinner. And this one packed with spring onions, caramelized onions, feta and mushrooms is no exception.

Spring Onion Frittata

I’ve been traveling a lot this week and seem to have come across some writers block. I seem to be at a lack of works for more things to say about this frittata. So I am keeping this post short and sweet.

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If you are in the midst of keeping Kosher for Passover, this frittata makes a perfect lunch. And tomorrow, I’ll share one of my favorite recipes for Passover. (that is if you can really use favorite when talking about Passover).

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Matzah Brei with Spring Onions and Feta
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Spring Onion Frittata

Frittatas are the perfect meal for breakfast, lunch, and dinner! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 1/2 yellow onion, chopped
  • 2 tsp olive oil
  • 3 cremini mushrooms, sliced
  • 1 spring onion
  • 1/4 cup egg whites
  • 2 eggs
  • 1/4 cup feta

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Chop and sautée the yellow onion in an oven safe skillet (8-9in.) with 1 tsp of olive oil. 

  3. Let the onions cook on low heat for 5-8 minutes. 

  4. Add the mushrooms and the second tsp of olive oil and cook for another 8 minutes. 

  5. Meanwhile, cut the spring onion into long strips.

  6. Whisk the two eggs with the egg whites and pour the eggs into the skillet with onions and mushrooms. 

  7. Top the eggs with the strips of spring onions and add the feta. 

  8. Cook in the oven for 15-20 minutes, until the eggs are fully cooked. 

  9. Serve with a side of greens. 

 

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

spring onion frittata

Scallion Pancakes-Two Ways

Scallion pancakes

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There is something about scallion pancakes that reminds me of my childhood. Growing up we ate a lot of Chinese food (especially on Christmas). One of my dishes to order was always scallion pancakes. They seem so deceivingly simple, but they are so addictive (might be all that grease 😉

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I grew up in a pretty small town but there were quite a few Chinese Restaurants. The best one hands down is called Mandarin Taste. We used to go there all the time, until my dad decided it was no longer the best. He is wrong and I still won’t forgive him. Now that I think  about it, one Christmas, he dragged us to the absolute worst Chinese restaurant I have ever been to just because he refused to go to the one we all loved. Like I said, I will never let him live that down.

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What I love about this version is that they are a healthier version. Yes, they use a little butter, but the pancakes are baked not fried. And what might be even better is how easy they are to make. Just 4 ingredients!

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Oh and this breakfast egg version? I got this idea from this amazing food truck/restaurant in Boston. It’s called the double awesome and it clearly fits the name. My version switches up pesto for avocado because, really what more can you ask for! Just believe on this one, you’ve got to try it!

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Scallion Pancakes
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Scallion Pancakes-Two Ways

An easy 4 ingredient scallion pancake recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

For the Scallion Pancakes

  • 1 tsp butter
  • 1/4 cup AP flour
  • 1/4 cup skim milk
  • 1 egg
  • 1/2 cup scallions

For the soy dipping sauce

  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey

For the breakfast version

  • 1/4 avocado
  • 1 egg
  • optional: cheese

Instructions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg. Use a whisk to mix until the batter is well combined. Add the scallions and mix the batter again.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt.

  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
  10. 10. While the pancake is cooking, make the dipping sauce. Add the soy sauce, rice vinegar, sesame oil, and honey.
  11. 11. Transfer the pancake to a plate.
  12. 12. If using the dipping sauce, cut the pancake into 4's.
  13. 13. If you are going the breakfast route, add the cheese and avocado to the pancake.
  14. 14. Fry an egg and place it on top of the scallion pancake
  15. 15. Enjoy either way! or Both!

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Sheet Pan Taco Nachos

At this point you know, healthy eating is my jam, but once in a while, a girl just wants her nachos. And there is no better time than Superbowl Sunday, especially when the Patriots are in it!

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TB12 <3

When it comes to the Superbowl everyone has their traditions, what are yours? For my family, I am somewhat embarrassed to admit its Cohen’s mini hotdogs. Is it just my family, or do all Jewish families eat Cohen’s mini hotdogs for all holidays (we even eat them for Thanksgiving).

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So mini hotdogs are certainly on the menu, but on Sunday I will also be making these sheet pan nachos. Because what is there not to like about a sheet pan full of nachos with taco seasoning, avocado, and a fried egg…

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I can’t think of anything?

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Sheet Pan Taco Nachos

Nachos, because its the Superbowl, and nachos are just essential 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 6 oz bag of tortilla chips (I used half a bag each of Late July Blue Corn and Sweet Potato Chips)
  • 4-6 oz of Low-fat Shredded Mexican blend cheese
  • 1/2 cup of black beans
  • 2 tbsp taco seasoning
  • 1 tsp of olive oil
  • 1 onion , chopped
  • 1/2 avocado
  • 1 egg

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread the chips on sheet pan, followed by the cheese, black beans, and taco seasoning.
  3. Place the pan in the oven. Cook in the oven for 10-15 minutes.
  4. In a small sauce pan, add the olive oil and onions. Cook for 10 minutes or until browned.
  5. Take the pan out of the oven, spread the onions on top.
  6. Slice the avocado and place on top of the nachos.
  7. In a small sauce pan, cook one egg over easy.
  8. Place the egg on top and crack.

 

 

 

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If you are looking for other Superbowl recipes how about any of these?

Sweet Potato Black Bean Chili

Grilled Corn Guacamole

Mango Guacamole 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Roasted Root Vegetable Hash & Eggs

I am guessing you may have realized I have a thing for runny eggs. For me eggs know no time boundaries, breakfast lunch and dinner I’m in. Of course you all know the runny egg’s best friend is avocado, but believe it or not, runny eggs go well with a whole lot more! Breakfast today is a hash of sweet potatoes, beets, turnips, and parsnips. A healthy breakfast for a weekend morning when you want to switch it up!

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Root Vegetable Hash & Egg
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Root Vegetable Hash & Egg

A healthy weekend breakfast when your tired of your usual eggs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1

Ingredients

  • 1 small beet
  • 1/2 sweet potato
  • 1 turnip
  • 1 parsnip
  • 1 tbsp olive oil
  • 1 egg
  • sea salt to taste

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet, sweet potato, turnip, and parsnip and chop into cubes.
  3. Drizzle with olive oil and sea salt.
  4. Roast for 20-25 minutes.
  5. When the veggies are done, cook one egg to your liking and place on top!

 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Spaghetti Squash Shrimp Pad Thai

Did you know that true pad thai does not have peanut butter as an ingredient? Per usual we had to add one of our favorite condiments which in all likelihood ruins pad thai as it was intended. In fact, I really did try to not use peanut butter in this recipe, but after shopping at 4 grocery stores without any luck in finding tamarind paste, I just had to give up and add in the peanut butter to my sauce.

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Spaghetti Squash is a great substitute for all kinds of noodles. It has a similar look and texture to pasta but has far fewer calories and carbohydrates than pasta. When spaghetti squash first became a fad, I think about 5 years ago, I hatched a plan to trick my younger sister into believing it was actual pasta. The two of us are as opposite as opposites can be when it comes to food. Growing up we made my mom’s life as difficult as possible never eating the same thing as each other. So while I started (finally) eating lots of veggies a few years back, she has yet to really jump on that bandwagon. If you remember from earlier this week, she only will eat broccoli if it’s doused in Chinese sauce. Her other veggies of choice included cucumbers, onions, and mushrooms-the really nutrient dense ones ;). Anyways, back to this plan, I cooked spaghetti squash with pesto and Parmesan (of course not letting her see the preparation). When she took a bite, she knew something was up but couldn’t figure it out, so she just had to give in and eat the rest of the dish. I think I kept the secret going for over a week before I told her. And now of course, she won’t eat spaghetti squash again, just to be difficult.

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Spaghetti Squash Pad Thai

  • Servings: 2
  • Print

A healthier take on a personal favorite

Ingredients

– 1 spaghetti squash – 4 tsp of olive oil, divided – 2 cups of broccoli florets – 2/3 cup of edamame – 1/2 cup carrots – 1 egg – 8 shrimps – 2 TBSP of green onions, chopped – 2 TBSP cilantro, chopped – 2 TBSP peanuts chopped

For the sauce – 2 TBSP of peanut butter – 1 TBSP of soy sauce – 2 tsp of honey – 1 TBSP fish sauce – 1 tsp red chili paste – 2 TBSP rice vinegar – juice of 1/2 lime

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half remove the seeds.
  3. Pour 1 tsp of olive oil into each half of the spaghetti squash.
  4. Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.
  5. Meanwhile, make the sauce. Add the peanut butter, soy sauce, honey, fish sauce, red chili paste, rice vinegar, and lime juice into a small bowl and mix well.
  6. In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.
  7. Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.
  8. Pour the sauce into the skillet with the veggies and shrimp.
  9. When the squash is cooked, use a fork to remove the spaghetti squash from the skin.
  10. Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.
  11. Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.
  12. Enjoy warm!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Creamy Kale & Spinach Squash Tacos

In Washington, DC there is an amazing vegetarian taco shop call Chaia. The restaurant is located in a quaint little house in Georgetown and the interior design begs to be instagrammed. Chaia’s Farm to Taco tag line is certainly one that I can get behind. They serve a rotating selection of seasonal tacos however, the Creamy Kale and Potato taco is served year round and for good reason. I could eat this taco every day and never be disappointed.

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I had to try to make this wonderful creation for myself, but honestly, I have no idea how they get it so creamy. I gave it my best effort and I think i got pretty close. And then I decided to take this taco to the next level the only way I know how… add it an egg on it!

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Creamy Kale & Spinach Squash Tacos

  • Servings: 1
  • Print

a creamy fall squash taco made infinitely better with an egg on top

Ingredients

    – 1 TBSP Olive Oil + 2 tsp, divided
  • 1 small Delicata squash or half an Acorn squash
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, chopped
  • 3 cups Kale, chopped stems removed
  • 3 cups spinach, chopped
  • 1 cup skim milk
  • 1 TBSP whole wheat flour
  • 1 oz fontina cheese
  • 2 small wheat/corn tortillas
  • optional: 1-2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Slice squash into half inch thick rounds, scoop out the seeds.
  3. Drizzle 1 tsp of olive oil on squash, place in the oven for 25 minutes.
  4. Place a medium sized pot on the stove on medium and add 1 TBSP of olive oil, garlic, and onions.
  5. Let garlic sweat for a couple of minutes.
  6. Add the kale and spinach and cook for 5-8 minutes.
  7. Once the kale and spinach is wilted, add milk and continue to stir gently.
  8. After 5 minutes add the flour and continue to stir until ingredients thicken.
  9. Take the pot off the heat.
  10. Slice the fontina cheese and place on top of the tortilla. Add the tortilla directly on the oven shelves for 2 minutes. (You can also heat them up in a toaster oven on the bake setting).
  11. Take the squash out of the oven (after 25 minutes).
  12. To assemble the tacos, add the creamy kale and spinach to the tortilla (cheese already melted). Add 2-3 slices of squash and mash with a fork.
  13. Optional: But not really- Cook 1-2 eggs over easy. Add on top of the tacos.
  14. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cheddar Corn Cakes

Cheddar Corn Cakes. I cannot stop eating these. They are very addicting. I think the cheddar, cilantro, scallion combination is perfect.

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Cheddar Corn Cakes

  • Servings: 8 cakes
  • Print

Baked Not Fried, it's the perfect way to use up lots of corn

Ingredients

  • 2 ears of corn
  • 1/4 cup of cilantro
  • 2 scallions
  • 2 oz of cheddar
  • 1/4 cup of breadcrumbs
  • – 2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchement paper.
  3. 3. On a grill or grill plate, grill the two ears of corn. 4. Chop the cilantro, scallions, and cheddar. 5. When the corn is grilled to your liking, and cooled, cut the corn off the cob.
  4. In a medium-sized bowl, add the corn, cilantro, scallions, cheddar, breadcrumbs, and 2 eggs.
  5. In a wooden bowl, mix the ingredients together.
  6. Form small balls with your hand and place them on the baking sheet.
  7. Cook for 10 minutes and then flip to the other side for 2 minutes.

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These cheddar corn cakes even make the perfect breakfast. Just mash some avocado and add a soft boiled egg (like 6 minutes) and you have the perfect weekend breakfast treat!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

#avotoast

I have been crazy busy this week without much time to write and share recipes with you. But I didn’t want to leave you hungry. If you’re short on time in the kitchen, it doesn’t mean you have to order in. Rather, go back to basics and stick with what you know. I am taking my advice and sharing with you 5 ways to eat avocado toast.

I could eat avocado toast every day and be perfectly content. But they say variety is the spice of life, so here are 5 ways to eat avocado toast!

Monday: Keep it simple!

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Bread: Whole grain pullman bread // 1/4 Avo // Topping: Pink Himalayan Sea Salt

Tuesday: Add an egg on it!

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Bread: Sourdough // 1/4 avo // Topping: 1 fried egg & a pinch of sea salt

Wednesday: Say Cheese!

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Bread: Pullman Multigrain // 1/4 avo // 1 oz buratta, chili flakes, olive oil

Thursday: Go Green

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Bread: Pullman Multigrain // 1/4 avo // Toppings: 1 oz buratta, arugula, balsamic vinaigrette

Friday! Make it pretty

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Bread: 100% whole grain // 1/2 avo // Toppings: sea salt

Yummmmmm!