Breast Cancer Awareness Month: Pink Day
Angie created a very pink beet hummus served with pitas Instead of using chickpeas for hummus she used beets along with garlic, tahini, lemon. It was so colorful and flavorful!
Tanya created a pink fruit platter with marshmallow fluff dip. Raspberries, strawberries, grapes, and apples spread around a bowl of delicious marshmallow fluff, honey, rum extract, and cream cheese. Perfect for our 78 degree and sunny day outside!
Michelle created a shrimp, bacon, and rice dish served with a ginger and grapefruit spread. Sauteed shrimp with shallots, ginger, coconut oil and apple cider on top of coconut, ginger, and grapefruit flavored pink rice with bacon added. And a dipping sauce of Greek yogurt, grapefruit, honey, and ginger for a zany addition. Odd combinations but they seemed to work together!
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