These are great served with sweet potato fries (with guacamole to dip) and/or a crisp green salad with lemon-pepper dressing. Or just make a few extra and eat those on the side! I guarantee you’ll want more.
About Christina Feindel
I’m a personal chef, writer, and graphic designer who, after more than a decade of declining health, was diagnosed with four autoimmune diseases in my early twenties. Now I believe that healthy food should be simple, satisfying, and budget-friendly, and that any illness can be improved–or even eliminated–by starting with a clean plate!