Making dinner on the run for the last couple of weeks has prompted a focus on “what can I make in 20 minutes or less that’s still healthy”?
Here’s the answer:
Tortillitas with shrimp (a Bittman recipe for pancakes made with garbanzo/fava bean flour); super simple sweet potato-coconut soup (PCC Natural Markets recipe); and strawberry spinach salad with almonds and feta. (Skip the feta and the plate fits an anti-inflammatory eating plan.)
And all three men liked it!