Aw, man, we had the most amazing vegetable fajitas last night, with red and white onions, red and orange bell peppers, roasted broccoli, black olives, fried rice (left over from when we ordered crunchy fish the day before), homemade guacamole, and cumin-chive yogurt crema, all on tortillas crisped in coconut oil. SO GOOD.



Today’s lunch is leftovers from that, plus a little melted parmesan in the fried rice to make it sticky enough for the Rice Cube. Also some coconut chips, pecans, ranch-flavored rice and bean chips, and a Caprese salad with balsamic vinegar and mushroom salt.