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Recipes I've Shared:
my take on fried rice
Adapted from SmittenKitchen.com
Adapted from Nasoya
The vegetables used are easily amended to your tastes; we often use eggplant slices or chopped broccoli. You can also use spinach or other nutritious green in lieu of kale.
a work in progress to reduce the fat per serving without sacrificing length of storage and taste
Perfect for a warm lunch or light dinner.
Bread pudding with apples, raisins, and almonds; a luxury start with plenty of protein (and calories and fat, hence the luxury).