It appears I’m always running behind – from current fashion trends to food-centric holidays with Cinco de Mayo being no exception. If you find yourself scrambling for something quick and easy to serve, this might be the recipe for you – but first, I’m going to share a bit of our recent trip The Professor and I took with a few of our Sabra Tastemaker friends.
I’ve been gluten-free for more than three years now and in the beginning, I’ll admit to being a bit apprehensive about navigating the gluten-free world. I knew I was ahead of the game because I already knew how to cook and was relieved I wasn’t learning that skill along with trying to figure out what was safe to eat. And believe me, after you been cross-contaminated a few times, you quickly understand how important it is to be able to eat well while being safe.