What’s IN MY KITCHEN this month?
A friend came to visit and brought me a lovely serving dish.
It was our 52nd anniversary a few days ago and my husband brought me some beautiful pink blush roses. ( pic taken after 5 days).
What I’ve been eating
I made avocado toast by mashing ripe avocado with lime juice, salt and pepper and eating it on gluten-free bread/toast. I topped it with a cherry tomato and some greens. It was delicious for breakfast.
My sister-in- law made some kasha with gluten-free bowtie noodles. It was delicious. I’ll publish her recipe soon.
I like this black bean dip that I get at Whole Foods. It’s got zero fat grams and no oil added. I sometimes make GF toast and spread this black bean dip on it . It’s quick easy and a healthy choice.
I also made a vegetable noodle soup. I used spiraled zucchini noodles. It was delicious. Recipe link for Noodle Soup here .
The rose bud tea that I purchased last May in Israel is fragrant and wonderful. I’m just getting around to using it.
I also love mint tea, hot or iced!! 85 degrees here in Florida!
