A Feast a Day

Shopping List

Prep

Black Bean Salsa🌐

Total time: 40 min

Servings: 4 c.

Equipment: Stove & Refrigerator

2 tsp. Cooking Oil
1 Onions, diced
12 oz. Jarred Pickled Jalapeños, drained
15 oz. Canned Black Beans, drained and rinsed
14 oz. Canned Tomatoes, drained
2 tbsp. Fresh Cilantro, chopped
1/4 tsp. Salt & Black Pepper

In a medium pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the jalapeños and cook for 2 more minutes.
Throw in the black beans and tomatoes and bring to a boil. Reduce the heat to low and simmer the salsa for 15–20 minutes, or until thick.
Remove from the heat and stir in the cilantro. Taste and season with salt and pepper. Put the salsa in a container and cool in the fridge overnight.

Homeade Turkey Sausage Patties🌐

Store the leftovers in the fridge in an airtight container for up to 3 days. For longer storage, place in a resealable bag and freeze. Let the patties cool before storing. When ready to reuse, simply reheat in the microwave.

Total time: 30 min

Servings: 6

Equipment: Oven & Stove

1 lb. Ground Turkey
2 Garlic Cloves, minced
1 tsp. Poultry Seasoning
3/4 tsp. Salt
1/4 tsp. Cayenne Pepper
1/4 tsp. Black Pepper, ground
1/8 tsp. Cinnamon, ground
1 tsp. Cooking Oil

Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
In a medium bowl, combine the turkey, garlic, poultry seasoning, salt, cayenne, black pepper, and cinnamon and mix well.
Divide the turkey mixture into 6 even portions and roll into balls. Press the balls into patties about ⅛-inch thick and place on the lined baking sheet.
Bake the sausage patties for 12 minutes.
Heat a medium skillet over medium-high heat. Add the oil and sear the turkey sausage patties for about 3 minutes per side, or until browned.

Boiling Kettle Water🌐

Total time: 5 min

Servings: 6 c.

Equipment: Stove

6 c. Water

Boil the water in a kettle.

Sesame-Ginger Dressing🌐

Store the dressing in the fridge in an airtight container for up to a month. Shake before serving.

Total time: 5 min

Servings: 2 fl oz.

1 tbsp. Rice Vinegar
1/2 tbsp. Soy Sauce
1/2 tbsp. Honey
1/2 tsp. Fresh Ginger, grated
1/8 tsp. Black Pepper, ground
2 tbsp. Cooking Oil

In a medium bowl, whisk together the vinegar, soy sauce, honey, ginger, and pepper.
Slowly whisk in the sesame oil, a few drops at a time until all of it has been incorporated.

Everything Seasoning🌐

aka: Everything (but the) Bagel Seasoning.

Total time: 5 min

Servings: 2 oz.

2 tsp. Light Sesame Seeds
1 tsp. Dark Sesame Seeds
1/2 tsp. Flaky Sea Salt | Coarse Sea Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder

In a small bowl, mix all of the ingredients together.
Store in an airtight container.

Pesto🌐

You can store the pesto in the fridge in an airtight container for 3–4 days.

Total time: 5 min

Servings: 12 oz.

Equipment: Blender | Food Processor | Mortar & Pestle

3/2 c. Fresh Basil
3/4 c. Extra Virgin Olive Oil
3/8 c. Pine Nuts
3 Lemons, juiced
3 tbsp. Parmesan Cheese, grated
3/8 tsp. Salt

Pick off the stems of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
In a food processor or blender, combine the basil, olive oil, pine nuts, lemon juice, and Parmesan.
Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.

Guacamole🌐

Total time: 10 min

Servings: 4 oz.

Equipment: Potato Masher

1 Avocados, diced
1/2 Limes, juiced
1 tbsp. Red Onions, minced
1 tbsp. Tomatoes, diced
1/2 tbsp. Fresh Cilantro, chopped
1/8 tsp. Salt

In a medium bowl, combine the avocado, lime juice, red onion, tomato, cilantro, and salt and mash it all together using a potato masher until it's smooth.
Taste the guacamole and add a little more lime juice and salt to suit your taste.

Tostada Shells🌐

Total time: 15 min

Servings: 4

Equipment: Oven

4 Corn Tortillas
1 tsp. Olive Oil
1/8 tsp. Fine Salt, to taste

Preheat the oven to 400°F. Spray two large baking sheets with cooking spray.
Lightly brush or spray both sides of the tortillas with olive oil or cooking spray and place in a single layer on the prepared baking sheets. Lightly season with salt.
Bake for 5 minutes, flip them over, and bake for another 4–5 minutes until the tortillas are crispy like a tortilla chip.
Remove from the oven and serve with toppings such as refried beans, shredded cheese, chicken tinga, carnitas, or ground beef.

Cooked Quinoa🌐

Total time: 30 min

Servings: 2 c.

1 c. Quinoa, rinsed well

Cook 1 cup of quinoa per package instructions.

Breakfast

Quick and Easy Breakfast Burrito🌐

If you like things a little spicier, add a few fresh or pickled jalapeños.

Total time: 25 min

Servings: 2

2 Homeade Turkey Sausage Patties, or a cooked breakfast sausage (preferably turkey)
1/2 c. Black Bean Salsa
2 tsp. Cooking Oil
4 Eggs, beaten
4 tbsp. Cheddar Cheese, grated
2 Whole-Wheat Tortillas, 12-inch

Break the sausage patty into 1-inch pieces.
Warm a nonstick medium skillet over medium heat. Add the oil and the sausage and brown the sausage. Add the salsa and cook for another minute.
Pour the eggs into the pan and stir for 1 minute. Add the cheddar and cook until the eggs are cooked, about 2 minutes.
Put the egg and sausage mixture in the center of the tortilla, and fold the bottom third of the tortilla up and over the mixture. Fold the two sides of the tortilla into the center and foll forward to seal.
Serve with sour cream or guacamole.

Baked Banana Porridge🌐

Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.

Total time: 30 min

Servings: 2

Equipment: Oven

2 c. Bananas, halved lengthways
1 c. Porridge Oats
1/4 tsp. Cinnamon
1/2 c. Milk
4 tbsp. Black Walnuts, roughly chopped
5/4 c. Water

Heat oven to 375°F.
Mash up one banana half, then mix it with the oats, cinnamon, milk, 1¼ cups water and a pinch of salt, and pour into a baking dish.
Top with the remaining banana halves and scatter over the walnuts.
Bake for 20–25 mins until the oats are creamy and have absorbed most of the liquid.

Super Green Spaghetti🌐

From Jamie Oliver's 5 Ingredients

Total time: 13 min

Servings: 2

Equipment: Blender

5 oz. Spaghetti Pasta
4 Garlic Cloves
7 oz. Fresh Cavolo Nero
1 oz. Parmesan Cheese
1 oz. Ricotta Cheese

Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Hot Oatmeal🌐

Total time: 10 min

Servings: 2

1/2 c. Boiling Kettle Water
2 Package Oatmeal

Pour the hot water over the Oatmeal. Enjoy!

Lunch

Soba Noodle Salad🌐

You can substitute the bok choy for cabbage.

Total time: 10 min

Servings: 2

1/4 c. Sesame-Ginger Dressing
2 c. Soba Noodles, cooked, rinsed in cold water
1/2 c. Carrots, grated
1/2 c. Bok Choy, thinly sliced
1/2 c. Red Bell Peppers, thinly sliced

For Garnish

1 tbsp. Mixed-Color Sesame Seeds
1 tbsp. Green Onions, thinly sliced

In a medium bowl, toss together the noodles, carrot, bok choy, and bell pepper.
Add the dressing and toss to coat the noodles and vegetables.
Garnish this dish with black and white sesame seeds and thinly sliced scallions.

Microgreens Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz

Total time: 35 min

Servings: 2

Equipment: Stove

3 tbsp. Everything Seasoning
1/2 c. Balsamic Vinegar
1/4 c. Honey | Maple Syrup
4 c. Romaine Lettuce, chopped
1 c. Microgreens, of your choice
1 c. Cherry Tomatoes, chopped
2 tbsp. Fresh Basil Leaves, sliced thin
1 Lemons, juiced
1 tbsp. Extra Virgin Olive Oil
1/8 tsp. Sea Salt & Black Pepper, to taste

To a small saucepan, add balsamic vinegar and honey (or maple syrup), turn the heat to medium, and bring to a simmer.
Once bubbling, reduce heat to medium-low and simmer until the mixture is reduced by half, about 10 minutes. Remove from heat and set aside to cool.
In a large bowl, add the next 4 ingredients (romaine lettuce through basil).
In a separate bowl, combine the lemon juice and extra virgin olive oil. Toss into the salad and add Everything Seasoning, salt and pepper. Mix well.

Spiced Lentils & Rice🌐

From Jamie Oliver's 5 Ingredients

Total time: 25 min

Servings: 3

Equipment: Stove

5/2 oz. Red Split Lentils
2 Onions
2 tbsp. Balti Curry Paste
7 oz. Fresh Mixed-Color Kale
8 oz. Brown Basmati Rice, cooked

Cook the lentils in a pan of boiling salted water according to the package instructions.
Meanwhile, peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with ½ a tablespoon of olive oil and the balti paste, and cook for 15 minutes, or until soft and golden, stirring regularly.
Tear in the kale (discarding any tough stalks), add a splash of lentil cooking water, cover, and leave for 2 minutes.
Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes.
Toss it all together, taste, season to perfection with sea salt and black pepper, and dish up.

Linguine w/ Avocado, Tomato, & Lime🌐

Total time: 30 min

Servings: 2

Equipment: Stove

4 oz. Linguine
1 Limes, zested and juiced
1 Avocados, stoned, peeled, and chopped
1 Red Tomatoes, chopped
1/4 c. Fresh Cilantro, chopped
1/4 Red Onions, finely chopped
1/2 Fresh Red Chilies, deseeded and finely chopped

Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Pasta w/ Spring Vegetables🌐

Total time: 20 min

Servings: 4

Equipment: Stove

3 c. Penne Pasta
1 c. Broccoli
8 oz. Asparagus Spears, trimmed
1 Fennel Bulbs
2 c. Fresh Podded Green Peas | Frozen Green Peas
4 oz. Baby Leeks
1 Shallots, chopped
1 tbsp. Fresh Parsley
1 tbsp. Fresh Thyme
1 tbsp. Fresh Sage
1 c. Double Cream
1 tbsp. Butter
1/8 tsp. Salt & Black Pepper

To Serve

1 tbsp. Parmesan Cheese

Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 2-inch lengths. Trim the fennel bulb and but into wedges.
Cook all the vegetables in boiling salted water until just tender.
Remove the vegetables with a slotted spoon and keep hot. Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned. Stir in the herbs and cream and cook for a few minutes, until slightly thickened.
Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes. Drain well and add to the sauce with the vegetables. Toss gently and season with black pepper.
Serve the pasta at once with a generous sprinkling of freshly grated Parmesan.

Pesto Asparagus🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz

Total time: 22 min

Servings: 4

Equipment: Stove

1 c. Pesto
1 tsp. Cooking Oil
1 c. Asparagus Spears, tough ends trimmed
2 tbsp. Pine Nuts

Heat oil in a large skillet over medium-high heat. Add asparagus and sauté until golden brown, about 3–5 minutes.
In a small skillet, over medium heat, add the pine nuts, and sauté until lightly browned. Immediately remove from heat and set aside.
Reduce heat to low and stir in the pesto. Cook until the asparagus is tender, about 1–2 minutes.
Sprinkle with pine nuts and enjoy!

Dinner

Crispy Tostadas🌐

Total time: 25 min

Servings: 2

Equipment: Microwave | Stove

4 Tostada Shells
1/4 c. Guacamole
1/2 c. Refried Beans
1/4 c. Tomatoes, diced
2 tbsp. Shredded Mozzarella Cheese
1/4 c. Sour Cream

Heat the refried beans in the microwave on medium-high for about 1 minute, stop and stir them, then cook them for another minute or until hot.
Spread the beans on all 4 tostadas and top each with tomato and mozzarella. Put one tostada on top of the other to make two double-stack tostadas. Top each stack with guacamole and sour cream, if using.

Quinoa Tabouli🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz

Total time: 100 min

Servings: 4

2 c. Cooked Quinoa
1 c. Fresh Parsley, minced
1/2 c. Fresh Mint Leaves, minced
1/4 c. Red Onions, minced
2 Spring Onions, green parts only, chopped small
1 c. Cherry Tomatoes, sliced in halves or quarters
2 Small Cucumbers, chopped small
1 Lemons, juiced
1/4 c. Extra Virgin Olive Oil
1/8 tsp. Sea Salt & Black Pepper, to taste

Place the quinoa into a bowl, fluff with a fork, and let cool.
Add the next 6 ingredients (parsley through cucumbers) to the bowl of fluffed quinoa.
Add the remaining ingredients and gently toss together.
Serve at room temperature, or refrigerate overnight and serve cold.

Italian Baked Rice🌐

From Jamie Oliver's 5 Ingredients

Total time: 50 min

Servings: 4

Equipment: Oven & Stove

5 c. Boiling Kettle Water
2 Onions
1 tbsp. Cooking Oil
2 oz. Sliced Fennel Salami
3/2 c. Arborio Rice
1 tbsp. Mascarpone Cheese
3/2 oz. Parmesan Cheese
1/8 tsp. Sea Salt & Black Pepper
1 tbsp. Cooking Oil

Preheat the oven to 350°F.
Place a large shallow casserole pan on a high heat. Peel and quarter the onions and quickly break apart into petals straight into the pan. Char for 4 minutes, tossing regularly.
Reduce to a medium heat and stir in 1 tablespoon of olive oil and the salami, then rice, followed 1 minute later by 5 cups of boiling kettle water and the mascarpone. Finely grate and stir in the Parmesan with a pinch of sea salt and black pepper.
Transfer the pan to the oven for 40 minutes, or until the rice has absorbed all the liquid and is just cooked through. Drizzle 1 tablespoon of extra virgin olive oil and dish up, seasoning to perfection at the table.

Dal🌐

Total time: 45 min

Servings: 2

Equipment: Stove

1 tbsp. Olive Oil
1/2 c. Onions, diced
1 tbsp. Fresh Ginger, grated
1 tbsp. Tomato Paste
1 tbsp. Curry Powder
1/2 c. Raw Red Lentils, rinsed
3 c. Water
1/8 tsp. Salt & Black Pepper

Warm a medium pot over medium heat. Add the olive oil and onion and cook for 5 minutes, or until soft. Add the ginger and cook for 30 seconds. Add the tomato paste and cook for 1 minute.
Sprinkle the curry powder into the pot and cook for 30 seconds. Add the lentils and water and bring to a boil. Reduce the heat to low and simmer for 25–30 minutes, until the lentils are tender.
Taste the dal and add salt and pepper if it needs it.

Sticky Teriyaki Aubergine🌐

From Jamie Oliver's 5 Ingredients

Total time: 20 min

Servings: 2

Equipment: Stove

1 Eggplants, 14 oz
4 Green Onions
1 Fresh Red Chilies | Fresh Yellow Chilies
3/4 oz. Unsalted Peanuts
2 tbsp. Teriyaki Sauce
1/8 tsp. Sea Salt & Black Pepper
1 tbsp. Cooking Oil

Put a 10-inch non-stick frying pan on a high heat and pour in 1 cup of water. Halve the eggplant lengthways, quickly slash the flesh of each half a few times and place face-down in the pan, then season with sea salt and black pepper. Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
Meanwhile, trim the scallions. Cut the whites into 1¼-inch lengths at an angle and put aside.
Seed the chili and finely slice lengthways with the green part of the scallions. Place both in a bowl of ice-cold water and put aside to crisp up.
When the eggplant starts to sizzle, add 1 tablespoon of olive oil, the white scallions, and the peanuts to the pan, stirring regularly.
After 2 minutes, add a splash of water, drizzle in the teriyaki, and reduce to a medium heat.
Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green scallions and chili.

Tomato Vegetable Soup🌐

Total time: 40 min

Servings: 6

Equipment: Stove

1 tbsp. Cooking Oil
2 c. Onions, diced
1 c. Celery, diced
15 oz. Crushed Tomatoes
2 c. White Potatoes, diced
1 c. Frozen Mixed Diced Carrots, Peas, and Corn
12 c. Water
1/4 tsp. Salt & Black Pepper
15 oz. Canned Chickpeas, for protein

Warm a large pot over medium-high heat. Add the oil, onion, celery and cook for 5 minutes.
Throw in the tomatoes, potatoes, frozen vegetables, and water. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Taste the soup and season it with salt and pepper as you see fit.

Cucumber and Turkey "Pizzas"🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz

Total time: 15 min

Servings: 4

Equipment: Stove

1 tbsp. Cooking Oil
1/2 Onions, diced
1 lb. Ground Turkey
1/8 tsp. Sea Salt & Black Pepper, to taste
1 Cucumbers, sliced into rounds
1/4 c. Avocados, mashed
1 Red Tomatoes, diced
1 Limes, juiced
2 tbsp. Fresh Cilantro

In a large skillet over medium heat, heat the olive oil. To the skillet, add the next 4 ingredients (onion through salt and pepper). Cook for 5–10 minutes, until the turkey is cooked through.
Arrange the cucumber slices in a single layer on a large platter. Spoon mashed avocado onto each slice, then top with ground turkey.
In a small bowl, mix the remaining ingredients with sea salt and pepper to taste, spoon over turkey, and serve.

Spaghetti w/ Lemon🌐

Spaghetti is the best type of pasta for this recipe, because the olive oil and lemon juice cling to its long thin strands. If you are out of spaghetti, use another dried long pasta instead, such as spaghettini, linguine or tagliatelle.

Total time: 17 min

Servings: 2

Equipment: Stove

8 oz. Spaghetti Pasta
1 tbsp. Extra Virgin Olive Oil
1 Lemons, juiced
1 Garlic Cloves, cut into very thin slivers
1/8 tsp. Salt & Black Pepper

Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, until tender, then drain well and return to the pan.
Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers of garlic and add seasoning to taste.
Toss the pasta over a medium to high heat for 1–2 minutes. Serve immediately in four warmed bowls.

Pasta Fresca🌐

Total time: 20 min

Servings: 4

Equipment: Stove

12 oz. Penne Pasta
1 tbsp. Extra Virgin Olive Oil
1/2 Red Onions, thinly sliced
1/8 tsp. Salt & Black Pepper
6 Garlic Cloves, pressed or minced
1 lb. Roma Tomatoes, seeded then chopped
5 oz. Fresh Baby Spinach, roughly chopped if leaves are large
1/4 c. Balsamic Vinaigrette, NOT balsamic vinegar
2 tbsp. Balsamic Vinaigrette, NOT balsamic vinegar

To Garnish

1 tbsp. Parmesan Cheese | Feta Cheese

Bring a large pot of water to a boil then season generously with salt and add penne. Cook until al dente then drain pasta and set aside. Keep the cooking pot out as you’ll use it again at the end.
When the pasta is halfway done, heat extra virgin olive oil in a large skillet over a hot medium heat. Add red onion, season with salt and pepper, then sauté until crisp-tender, 3–4 minutes.
Add garlic then sauté until very fragrant and light golden brown, 1–2 minutes, being very careful to not let it burn.
Add tomatoes then sauté until they begin to soften, 1 minute, using the juices to help scrape up any brown bits from the bottom of the skillet.
Add baby spinach, then sauté until it begins to wilt, 1 minute. If pasta is still cooking at this time, remove the skillet from heat, so spinach doesn’t overcook.
Place the pasta cooking pot back over low heat then add Balsamic Vinaigrette, drained pasta, and spinach mixture then stir until the dish is heated through and spinach is tender.
Scoop into bowls, then top with Parmesan or feta cheese.

Sides

Apples and Peanut Butter🌐

Total time: 1 min

Servings: 2

2 Apples, sliced
8 tbsp. Creamy Peanut Butter

Dip the apples in the peanut butter. Enjoy!

Rice🌐

Total time: 30 min

Servings: 2 c.

1 c. Rice
1 c. Water, for rice
1/2 c. Water, for evaporation

Rinse the rice in hot water until it blooms and the water runs clear.
Cook the rice according to package instructions. Store in the refrigerator.

Raw Kimchi🌐

Total time: 0 min

Servings: 4

4 oz. Kimchi

Enjoy!

Stewed Okra w/ Tomatoes🌐

Total time: 27 min

Servings: 4

Equipment: Stove

14 oz. Red Tomatoes, chopped, with onions and garlic
6 tbsp. Fresh Cilantro, chopped
7/4 lb. Fresh Okra | Frozen Okra, thawed
1/4 tsp. Cinnamon
1/4 tsp. Cumin
1/4 tsp. Garlic Cloves, diced
1/8 tsp. Salt & Black Pepper

Heat the tomatoes and the cinnamon, cumin and cloves with half the coriander in a pan, then season to taste with salt and freshly ground black pepper and bring to the boil.
Add the okra and cook, stirring constantly, for 1–2 minutes. Reduce the heat to low, then simmer, stirring occasionally, for 20 minutes, until the okra is tender.
Taste for spicing and seasoning, and adjust if necessary, adding more of any one spice, salt or pepper to taste. Stir in the remaining coriander. Serve hot, warm or cold.

Weekly Feast

Shopping List

Prep

Black Bean Salsa🌐

Homeade Turkey Sausage Patties🌐

Boiling Kettle Water🌐

Sesame-Ginger Dressing🌐

Everything Seasoning🌐

Pesto🌐

Guacamole🌐

Tostada Shells🌐

Cooked Quinoa🌐

Breakfast

Quick and Easy Breakfast Burrito🌐

Baked Banana Porridge🌐

Super Green Spaghetti🌐

Hot Oatmeal🌐

Lunch

Soba Noodle Salad🌐

Microgreens Salad🌐

Spiced Lentils & Rice🌐

Linguine w/ Avocado, Tomato, & Lime🌐

Pasta w/ Spring Vegetables🌐

Pesto Asparagus🌐

Dinner

Crispy Tostadas🌐

Quinoa Tabouli🌐

Italian Baked Rice🌐

Dal🌐

Sticky Teriyaki Aubergine🌐

Tomato Vegetable Soup🌐

Cucumber and Turkey "Pizzas"🌐

Spaghetti w/ Lemon🌐

Pasta Fresca🌐

Sides

Apples and Peanut Butter🌐

Rice🌐

Raw Kimchi🌐

Stewed Okra w/ Tomatoes🌐