Hay loves, so you know when your perusing Facebook or as my daughter calls in the online retirement village and you see a super cute outfit, or a gorgeous home or even better something that look so delicious that you click on it? I don’t always click through, mostly because I really don’t have time, but every once in a while something catches my eye and I can’t help myself from finding out more about it.
That’s exactly what happened yesterday while Brad and I were heading to a meeting (he was driving I was Facebooking) when Cooking Light posted this recipe. I could hardly wait to get home and check it out.
Sweet Potato and Chickpea Cakes with Avocado Salsa. I made them tapas size, because I like smaller portions and then made one minor modification by omitting the jalapeno pepper and replacing it with two teaspoons of chipotles juice. Oh-and I didn’t measure anything and just winged it and they turned out amazing! This was totally satisfying as a healthy, flavorful dinner without adding meat or anything additional. I love it-love it-loved it! Enjoy and smooches xoxo
