We cut out a little of the meat, upped the veggies and used better-for-you ingredients to trim calories and fat from this enchilada dish. What we didn't trim was flavor.
I think Mother Nature was reading my blog post yesterday and decided to play a trick on me. I woke up to a fresh blanket of snow this morning. It is gorgeous out there right now! No more grass for
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.