Kale, broccoli, edamame, sweet potato, avocado, red onion and tahini.
Avocado curry with tofu, extra veggies, no rice, five star.
Black beans, cauliflower bits, and assorted peppers (seasoned with cumin, coriander, and curry powder), over romaine lettuce topped with chili lime dressing.
Sweet potato, broccoli, shiitake mushrooms, green beans, and onion tempura with seaweed salad.
Savory tofu with Korean BBQ, hoisin, mirin, and soy.
Dawn’s superfood salad and protein balls. Sauvignon Blanc.
Neapolitan mushroom, basil, and cheese.
Chicken fingers with Sriracha mayo.
Beef tips and broccoli sautéed with Korean BBQ sauce over raw cauliflower rice.
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new wave nostalgia and emerging artists
Discovering balance on my plate, my yoga mat, and the classroom
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