I love how on Saturdays you can eat meals whenever you please, and spend as long as want eating them (well, on good Saturdays at least). Today I spent a long and lovely lunch with my girl, Hal. I would call her a best friend even though she is a good 10 years older than me! We sat on her cute little porch, ate a homemade lunch, and got sun kissed by the crazy warm sun that was out today. We sat, talked, laughed, and felt blessed for our time shared together. Note to myself: Have more long lunches.
On the menu: Chickpea & Quinoa Cakes topped with goat cheese, Tossed Salad with raisins, nuts, and shredded carrots, and Homemade Sweet Potato Chips
Sweet Potato Chips
:sweet potatoes sliced on mandolin, coconut oil, cinnamon, nutmeg, salt&pepper:
Toss all together
Bake at 425 for roughly 10 min, watch them!
:mixed field greens, shredded carrots, toasted mixed nuts, raisins, balsamic vinaigrette:
Chickpea & Quinoa Cakes
3/4 cup cooked chickpeas
1/2 cup roasted broccoli, or other roasted veg.
1/2 cup cooked quinoa
1/2 t. cumin
1 t. apple cider vinegar
1 T. whole grain mustard
Combine all ingredients in food processor. Process until combined. Mash in bowl if dough isn't holding together. Adjust seasonings (garlic powder/paprika would be a good addition). Form 4-6 cakes and bake at 375 for 10 min on each side. Top with goat cheese.