I’m getting more comfortable making meals that are Whole Foods/ Mediterranean Ish. Breakfast was hummus a lil cucumber tomato salad with lime and olive oil and homemade sourdough whole wheat bread. Lunch left overs from dinner, tilapia sweet potato, quinoa, and garbanzos. Dinner BOMB fish tacos with roasted potatoes and pomegranate.
Recipe for fish tacos🐟
https://www.kimscravings.com/alaska-cod-fish-tacos-creamy-avocado-dressing/
by skystarsunmoon
Dining and Cooking