Monday, February 19, 2018

Healthy dinner bowls and lower sugar muffins.

This was yummy. It's The Happy Pear's Dahl made with red lentils, kale salad, brown rice, sauerkraut, hummus and avocado.

Coconut Chana Masala from The World of The Happy Pear cookbook. Delicious.

Not a great pic but I used the Bakery Style Muffin recipe from Vegan Brunch and cut the sugar from 3/4 cup to 1/2 cup and added banana instead of soy yogurt. Turned out moist and just sweet enough!

1 comment:

Jennifer Bliss said...

Great plate! That muffin looks YUMMY...wish I was a baker! Everytime I do bake it's a disaster LOL