Chickpea Tomato Wrap

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And here we have the second installment of “Roasted Chickpeas: Two Ways.”

I am a big fan of sandwiches. Just because I am gluten free does not mean I am carb free. I loveee putting all sorts of flavors in between layers of carb-a-icious bread holding everything together. There’s something so satisfying about cutting through a layer of carb to get to the food within. As you may know, I try to limit the amount of meat I eat. While I do miss the spice of an Italian sub, there are plenty of great veggie sandwiches. Mine tend to involve either chickpeas/hummus or avocado.

Recently, I have been super into wraps. I like to buy Trader Joe’s brown rice tortillas and keep a package in the freezer at work. Throughout the week, I switch up what ingredients I bring to fill the wrap. Gluten free bread needs to be frozen if it is not used quickly, and then it requires toasting to be tasty. Bread is just too much effort for the kitchen at work. The wraps are just perf.

Thus, just in the way you would take off the cardigan and adorn statement jewelry and heels to convert your daytime outfit to a date night look, I love re-thinking the ingredients of my dinners in a wrap setting. Exhibit A: this chickpea and tomato wrap.


1/2 can roasted chickpeas

1 c. chopped cherry tomatoes

chopped parsley

dijon dressing, below

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Dressing (found here)

2 Tbs. Grey Poupon mustard

2 Tbs. good red wine vinegar

6 Tbs. olive oil

Combine ingredients is a jar.

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Place lid, and shake well.

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Line up all your ingredients to bring to work. I included cabbage for some extra crunch.

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And here is the final product taken on my iphone in the lunch room:

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Chickpeas & Pasta with Parsley-Almond Pesto

Close-up: mountains or dinner?

Close-up: mountains or dinner?

Welcome to the first installment of “Roasted Chickpeas: Two Ways.” Tonight, we’ll dress ’em up for dinner, and tomorrow I’ll dress ’em down for dinner. Roasted chickpeas are versatile, just like your little black dress, or your favorite blazer.

Now, this is definitely not the first time I’ve made roasted chickpeas. But they’re such a delicious source of protein–I just can’t help myself. Plus, they work so many different ways that it doesn’t feel repetitive. That is precisely why I decided to do this post series. A whole can creates a lot of roasted chickpeas. So I challenged myself to make the whole slew of chickpeas, but to switch it up by putting them into two different recipes.

First up, pasta with roasted chickpeas, broccoli, and parsley-almond pesto.

I’m a sucker for pasta and broccoli, and I happened to buy a whole lotta parsley at Trader Joe’s this week. I’m always trying to find ways to use up every last leaf of fresh herbs. Parsley is so lovely and adds such flavor, but you can only buy it in large bunches. I hate it when I forget about the last of the bunch and let it go bad. So this meal was all about using what I had in my kitchen. Look around your fridge’s produce drawer for inspiration of your own!

Roasted Chickpeas:


1 can chickpeas

2 Tbsp. canola oil

1/4 tsp. cumin

1/8 tsp. oregano

salt and pepper

Preheat oven to 375 degrees F. Drain the can of chickpeas. Pour the chickpeas out into a papertowel. Pat dry, and gently rub to remove any outer chickpea casings (they look like contact lenses, don’t they??). Transfer the chickpeas to a baking sheet, and drizzle oil over them. Sprinkle with the cumin, oregano, salt, and pepper. Toss with your hands, then spread evenly around the baking sheet. Roast for 10 min. Take them out and toss . Roast for another 5 min.

For the rest of the dinner preparation:


yields two servings

6 oz. dry pasta

1 head of broccoli, cut into medium pieces

1/16 Tbsp. butter

1 cup, packed, flat parsley leaves

1/8 c. roasted almonds

1/8 c. parmesan cheese

1/4 c. olive oil

1 garlic close

Begin boiling water, and cook pasta according to directions.

Fill a small-medium skillet so that there is 1/4 inch of water, and heat over high heat. Once boiling, turn the heat to medium, and place the broccoli pieces in the water. Cover with a lid, and simmer for about 6 minutes or until desired texture. Once it is done, drain the water. Add the sliver of butter, and toss with the broccoli.

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In a food processor, combine the parsley, almonds, cheese, oil, and garlic.

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Pulse until completely ground.

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Once everything is ready, mix the pesto, pasta, broccoli, and chickpeas.

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For a fancy topping, roughly chop a handful of roasted almonds. And sprinkle with grated cheese. Or don’t. I won’t tell you how to live your live. (But do.)


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YUM. I licked the bowl. Errr no, I definitely did not…

Balsamic Salmon


GBGF Balsamic Salmon 8Post I wrote on April 13th and forgot to actually post (ooooooops):

“Spring is sprung!”

Or at least that’s what everyone on my Instagram feed is saying. If everyone on social media is saying it, it must be true, right?

Well, it just so happens that I agree.

And on this wonderfully sunny and warm weekend I got to cross two things off my DC bucket list! On Saturday I went to a DC United game. I learned that soccer games are fun and soccer fans are rather hateful beings. There is a whole lot of trash talking. Why can’t we just be happy for each other? Okay, that might a lot to ask, but why can’t we be respectful to each other? It seems that perhaps I wasn’t meant to be a passionate soccer fan. On the bright side, I actually understand and enjoy watching soccer (lookin at you, football). Also, RFK stadium had Strongbow cider and papusas. Yum!

On Sunday I hiked the Billy Goat Trail in Great Falls National Park. Turns out, we weren’t the only ones who had that idea on one of the first warm weekends of the season. Surprise! But it was actually nice seeing so many people out enjoying the sunshine–can’t blame ’em! And on our way home we stopped at Baked & Wired for a gf cherry blossom cupcake (seasonal special!). And of course, I got one of their gf raspberry pop-tarts. They are DIVINE.


Now, onto the salmon. I am generally not a big salmon person. But as I started easing my way into liking seafood (starting when I studied abroad in Australia), I am finding more and more salmon dishes that I like. Tom is a big proponent of salmon, but easing into actually preparing and cooking his own dinners. So, when I saw this recipe on Well Plated, I knew it was right up our alley. A simple, man-approved dish for Tom to prepare. And a simply delicious preparation of salmon to put me over the edge as–dare I say it–a fan of salmon.


yields 3 servings

3 5-oz salmon fillets

2 tsp. olive oil

2 cloves garlic

3 Tbsp. balsamic vinegar

2 tsp. honey

2 tsp. dijon mustard

salt and pepper

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Preheat oven to 400 degrees F.

In a medium skillet, heat the olive oil over medium heat.Garlic press the garlic cloves in the oil, and cook about 2 minutes.

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Whisk in the balsamic vinegar, honey, mustard, and salt and pepper.

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Whisk for about 5 minutes, or until thickened slightly.

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Spray a baking sheet with Pam, and place salmon skin-side down.

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Brush the tops liberally with the balsamic sauce.

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Bake for 5 minutes. Brush with the rest of the sauce. Bake another 7 minutes.

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Serve with a side like a green salad or rice. Enjoy!

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Stir-Fry Goodness

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Where does the time go??

I’ve had such a busy couple of weeks! I am saying that as if it’s an exception. But of course it isn’t. How is it that we find ourselves busy all the time? I think for me, a little bit of chaos encourages productivity. I am have to feel the rush in order to keep moving and achieving the next thing on my to-do list.

But still, I find it valid to say that I reeallyyy have been busy these last few weeks. I went to Florida the last weekend of March! For a little reunion of Tom’s college friends. It was SO nice to have a little tropical getaway (Tampa is tropical for a Chicago girl), and it was so nice to spend some quality time with Tom away from the distractions of, well, our lives back here in DC. Pesky life always getting in the way! Then this past weekend, my family came to town for Easter festivities together. It was fun having them around–and of course trying out more fun places to eat in DC.

We went to Casa Luca on Friday night, due to its high praise, as well as the fact that it has GF pasta! Oh. my. goodness. SO good! My mushroom pasta was divine, as were the vegetable side dishes we ordered (couldn’t pass up the asparagus with bechemel sauce). Our starter, the charcuterie and cheese platters, may have been the highlight. Finger-lickin good!

On Saturday, we went to Birch & Barley, where Tom’s good buddy is actually the sous chef. My family was so impressed by this restaurant. I love their modern, yet approachable dishes. We ordered an assortment of fluke, duck breast, gluten free flatbread, pork, and risotto. Yum, yum, yum! And they have such a selection of ciders, so it was fun to try new labels we’d never heard of.

On Sunday, we brunched at Napoleon in Adams Morgan. It’s a nice neighborhood spot with classic French flair. They even have gluten free waffles and gluten free crepes. Of course, we indulged in various varieties of gluten free crepes, since we don’t that chance very often. (And okay if you must know, we got two ordered of fries for the table. #noregrets) For dinner, we went to District of Pi for gluten free pizza. It had a great family atmosphere, and great pizza topping combinations on the menu. I highly recommend the Central West End pizza. (Also: they confirmed that they have a separate gluten free oven…they know what they are doing!)

Group shot in front of the National Cathedral before Easter service

Group shot in front of the National Cathedral before Easter service

It was a wonderful weekend of scrumptious eating! BUT, my body was definitely feeling all of the rich foods by the time Monday morning came around, so I’m happy to be returning to more simple cooking with lots of fresh ingredients in my kitchen this week. One such example: this stir-fry goodness! Simple enough, and sure to be a crowd pleaser.

GBGF Stir Fry 1


1 c. dry rice

1 bell pepper, any color

handful of snap peas

1/3 red onion

1 c. loosely packed carrot chips

2 c. broccoli

4 T. gf soy sauce

2 T. cornstarch

2 cloves garlic, minced

1/2 tsp. ground ginger

1/4 c. water


First, chop the veggies into bite sized pieces.

Next, get the rice going. Make it according to the directions on the package (generally, 2 c. water for every 1 c. rice).

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Fill a large skillet with just enough water to cover the bottom, and heat over high heat until the water boils. Once boiling, place the snap peas and broccoli in, toss until coated in moisture, turn down the heat to simmer, then cover with a lid or large plate. Let the vegetables steam for about five minutes. Poke with a fork to test the texture.

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Once the vegetables are steamed to your liking, drain the water. Add the other vegetables, drizzle with oil, toss, and saute over medium-heat high for about 5-10 minutes.

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While the veggies are cooking, combine the soy sauce, cornstarch, garlic, ginger, and water in a small bowl.

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Whisk with a small fork until the cornstarch is combined. When the veggies are ready, pour the concoction over them. Turn off the heat, and mix the sauce into the veggies. Let it sit for a minute or two for the sauce to settle.

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Serve over rice.

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Fish Tacos

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Tom is usually quite wishy washy about food.

“Whatever you think.”

“Chef’s mercy.”

Or simply “I don’t know.”

Last week, I approached him and told him he was in charge of deciding what I made next for the blog. Realizing he didn’t have a choice, but to actually make a decision about food in the kitchen, he hesitated for only a moment before offering up, “fish tacos?” It seemed very specific for someone who claims to have no inspiration when it comes to the culinary arts. But it was the perfect suggestion. Just “Meg” enough (tacos…hello!!), and just out of my comfort zone enough (I never make fish at home).

I went to the interwebs for lots of inspiration. I knew a slaw would be key for some zest and crunch. And I knew I wanted some sort of yogurt sauce. Because sauce. YUM.

It was rather an adventure.

And that’s the wonderful thing about cooking escapades like tacos and slaws and sauces. There is so much room for creativity. Sometimes precision is fun. That’s when you bake a soufflé. Sometimes, crazy messiness is fun. That’s when you make tacos🙂

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My inspirations: Fish. Sauce. Slaw. Quick-pickled onions.

Ingredients for Slaw:

1/2 head of cabbage

2 tsp. lime juice

2 tsp. honey

2 Tbsp. red onion

3 tsp. minced jalapeño

2 tsp. chopped cilantro

1/4 tsp. salt

Finely chop the cabbage into thin strands.

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Mix the lime juice, honey, onion, and jalapeño in a small bowl.

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In a large bowl, mix the contents of the small bowl into the cabbage. Stir the cilantro and salt into the cabbage. Let sit for at least 30 minutes.

Ingredients for Quick-Pickled Onions:

1/4 c. red wine vinegar

2 Tbsp. sugar

1 tsp. salt

1 1/2 c. water

1/2 red onion, sliced

1 jalapeño, sliced in half and seeded

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Add the red wine vinegar, sugar, salt, and water to a medium saucepan. Bring to a boil.

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Put the onion and jalapeño in, and reduce to a simmer. Cook for 5 minutes, then drain. Onions are ready!

Ingredients for Sauce:

1 c. plain Greek yogurt

1/2 c. packed cilantro leaves

3 cloves garlic

1 jalapeño

juice from one lime

2-4 Tbsp. olive oil

Add all ingredients to a food processor and blend.

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Sauce is ready!

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Ingredients for Fish:

makes about 12 small tacos

12 corn tortillas

canola oil, for frying

1 lb. cod

1 c, gf flour

2 tsp. salt

1 tsp. sugar

1/8 tsp. onion powder

1 tsp. baking powder

1 c. gf beer

Pour oil into a heavy pan–enough to have at least one inch in the bottom of pan. (Use a heavy, fairly deep pan–like a Dutch oven or cast iron skillet. Heat oil on high heat (350 degrees if you have a thermometer).

Cut the fish into pieces about one by one inch pieces.

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In a medium mixing bowl, combine flour, salt, sugar, onion powder, and baking powder. Pour beer in, and whisk until blended.

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Dip fish pieces into batter to coat completely.

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Carefully lower into oil, and fry for 3-5 minutes.

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Remove using tongs, fork, or basket strainer tool.

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Place on a plate lined with several sheets of paper towel.

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Let cool at least 3 minutes.

Now, it’s time to assemble the tacos!!!! The moment you’ve been waiting for! Heat the tortillas over a gas burner on low heat for 30 seconds on each side. Then pile on the fish, slaw, sauce, and onions. Your tacos are ready!

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And while you’re cooking with it, may as well crack a few brewskis.

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Pizza Dough

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Is there any thing better than the first signs of spring after a cold, cold winter? Or, I suppose, after any winter.

This past week has given DC hope that spring will come! There have been rainy days, there have been sunny days, but most importantly, there have been WARM days. Its just so lovely.

And in the spirit of starting spring on the right foot, I have been slowly but surely starting back up with running. Tom and I ran a 5k on Saturday morning. The weather was pretty terrible, as it was raining the whole time. Luckily, it wasn’t too cold. It was actually a fine temperature for a wet run. But when we tried to hang out at the finish line, we realized it was not so much a fine temperature for standing in soaking wet clothes. It would’ve been fun to hang out longer (after all, it was the Rock n Roll running series), but we did make out with quite a few freebies in the form of snacks, chocolate milk, Gatorade, etc. Our hands were full on the metro ride home.

Later, we went to a friends house for a impromptu pizza party of sorts. Naturally, I brought my own gf crust, along with an offering of mozzarella and various toppings. I make pizza fairly often, as it is a great way to use up the odds and ends in your fridge (I’ll put almost anything on a pizza–as long as there’s cheese!). However, I tend to use store-bought frozen crusts. Which is wonderful and great. Buttt pizza dough really isn’t so difficult to make! As long as you have the time for the dough to rise.

Thus, I present to you, pizza dough. From none other than my hero at Gluten Free on a Shoestring.

The only downside of this whole post is that my camera ran out of battery (oops), soooo I took most of these photos with my iphone camera. Not the worst thing in the world. But not the best.


yields two 12 inch pizzas

2 c. gluten free flour

1 1/2 tsp. xanthan gum

1 packet rapid rise yeast

1 tsp. sugar

1 tsp. salt

3/4 warm water

3 Tbsp olive oil, plus more to keep moist while rising

Mix the flour, xanthan gum, yeast, sugar, and salt in a medium mixing bowl.

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Pour the warm water in in a steady stream while stirring. Stir until a ball begins to form. If the dough is sticky, add flour little by little. (I added about 1 Tbsp. flour.)

Take another medium mixing bowl. Press the dough into a disc and coat with olive oil to avoid drying the dough out while it rises.

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Cover in plastic wrap and place in a warm, dry space. Let rise for about an hour, or until the dough has almost doubled in size.

Then, wrap in plastic wrap and chill in the fridge for at least 30 min.

When the dough is ready, preheat oven to 400 degrees. Divide into two balls and roll them out into 12 inch pizzas (I used a glass as a makeshift roller).

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Use your fingers to pinch a crust together on the edges.

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Bake for about 5 minutes. Then take it out of the oven and top it with whatever your heart desires (anything goes, in my book).

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I made a white pizza with no sauce and topped it with roasted cauliflower and chickpeas, mozzarella, minced garlic, and olive oil.

Bake for another 10 minutes, or until cheese is melted to your liking. Enjoy!

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One white pizza and one classic pizza. The classic pizza had tomato sauce, mozzarella, tomato, and a couple of mushrooms (in one corner, for my enjoyment!)–it was topped with fresh chopped basil.

Thai Sweet Potato & Quinoa Bowl

Another snow day yesterday. CHYEAH.

That’s why you live in DC, kids.

And that’s why you make a meal that is easy to take out into the blizzard for movie night at your friends’ house several blocks away.

BAM. Commute friendly dinner.

BAM. Commute friendly dinner. With a side of mittens.

Snow days are great. Especially since I didn’t get any as a kid. Blah, blah, you’ve probably heard me whine about my cold childhood before. GROWING UP IN CHICAGO IS HARD, GUYS. It’s a great wonderfully awesome city, but never again shall I subject myself to such winters.

I think I like snow days because I thrive on schedules, but inevitably always fill my schedule up. Having a snow day strips your schedule and opens your day up to all kinds of possibilities. I practiced guitar. I caught up on The Mindy Project and New Girl. I went to yoga. I made a trip to Trader Joe’s. And through all of this, I felt like SUCH a good millenial. I mean, think about it. I even cooked for my food blog. A food blog about gluten free eating. You can’t make this stuff up. I am just what you’d expect a millenial to be.

As much as we all try to be unique and creative and original, it’s also sometimes cool to know that I fit in somewhere. I have a home in the trendy millenial category. So, we can consider yesterday a nod to all my trendy millenials out there. We remind society that, in this ever-changing, fast-paced world, there are some things you can also rely on. There will always be 24 year olds going to yoga, followed by a trip to Trader Joe’s for gluten free food. Well, I can’t promise there will always be yoga and Trader Joe’s, but you can sure count on millenials to follow their trends.

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Lime and cilantro. Aka ingredients for guacamole. Millenials worship the stuff.

On that note: I deviated from a trend. While at Trader Joe’s, I meant to grab coconut milk, but accidentally got coconut cream. The internet urges me not to try to make coconut cream work in a Thai sauce/dressing. But I’m a millenial–while I follow trends, I also dare to be different and let my freak flag fly. So I used the coconut cream. Thus, I deliver to you my wonky recipe.

I swear its tasty, or else I wouldn’t be sharing it. It would probably be good on chicken. Probably.

In related news, look how huge this basil leaf is. Consider that these are the leaves I was using when considering the recipe below.

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FYI: this recipe makes lots of leftover sauce. make twice as much quinoa and sweet potatoes if you want it to be proportional.


1 medium sweet potato

1 Tbsp. canola oil

salt and pepper

1 c. dry quinoa

for the sauce:

1/2 c. coconut cream

3 Tbsp. creamy peanut butter

2 tsp. rice wine vinegar

juice from 1 lime

6 large basil leaves

1/4 c. cilantro leaves

Preheat the oven to 400 degrees.

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Chop the sweet potatoes into cubes around 3/4″.Spread on a baking sheet.

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Drizzle oil over cubes. Toss with your hands. Sprinkle with salt and pepper. Toss again. Spread out and roast for 8 minutes.Toss, and roast for another 8 minutes.

Meanwhile, mix 2 c. water with 1 c. dry quinoa. Bring to a boil. Simmer with the lid on for 15 minutes.

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For the sauce, combine ingredients in a food processor and whirrrrr it up.GBGF Thai Sweeet Potato 7

Serve the quinoa, topped with sweet potato cubes, topped with thai coconut sauce.

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Pop some cilantro on there, and voila!

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P.S. if you want to be a good millenial, put the leftover sauce in a mason jar. Your mason jar that is leftover from your farmer’s market tomato sauce.

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P.P.S. It’s okay if things get messy.

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