- Cappuccino with skim milk, Zesty Cranberry Walnut Parfait (P. 97)
- Pineapple Avocado Tacos (P. 110)
- Dark Chocolate Truffle
- Wild Rice & Chicken Lettuce Wraps with Citrus Slaw (P. 122)
- Spicy Avocado Tostadas (P. 119)
- Took the day off from exercising!
So, it occurred to me that a cappuccino with skim milk won’t be that bad. We have this awesome Nesppresso machine that froths the milk with a touch of the button. So, a touch of sugar and cinnamon and what a delicious coffee. Yum.
I made a new recipe, the Pineapple Avocado Tacos. It was really easy to make. The first bite was odd because the pineapple was so sweet. As I continued to eat it I really enjoyed the sweet pineapple and salty feta. I also had iced tea with the citrus and mint ice cubes. YUM!
For dinner, I threw together what I had. I went through the book to try to find something to use some leftovers. I came across the Lettuce Wraps. I had leftover cooked brown rice and WG penne in the fridge. So I substituted the chicken and rice with kidney beans and penne pasta for my vegetarian version. Next time, I will use chickpeas & wild rice. My husband got the original recipe. I really enjoyed this. It was so different from anything I’ve made before. You have citrus slaw with a slight onion taste and the mustard flavor of the beans and pasta. I love using romaine lettuce for lettuce wraps. I had never done that before. Just iceberg with PF Changs veggie wraps. I’ll probably try to tweak a vegetarian version of this.
I ate the Spicy Avocado Tacos for a late dinner. This is becoming my favorite dish. I’ve had it a lot this week!
I decided to be lazy this Sunday and skip exercise. Back to it on Monday!