Not exact matches
2 pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or coconut oil 1 large
hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or
more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or
more to taste
2 fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6 cups or
more) 2
hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil
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