Hazelnut tiramisu (made with Frangelico)
Hazelnut tiramisu (made with Frangelico)
Roasted brussel sprouts and butternut squash for lunch
Sweet potato, red potato, and butternut squash hash with maple sausage
Peanut butter sandwich cookies
(http://www.nytimes.com/2006/12/27/dining/271yrex.html)
Baked kale-tofu scramble - with parmesan/romano, thyme, rosemary, and pepitas
Cucumber elderflower cocktail - white win, cucumber, St. Germain elderflower liqueur, gin, mint, lime
Almond gelatin with lychee and jackfruit
Chia seed “pudding” and blackberries: soy milk, chia seeds, flax seeds, hazelnut meal, almond extract
Lunch! Poached egg with seared campari tomatoes and avocado
