Eating kind, gluten-free and vegan doesn’t have to be hard, complicated or take a lot of prep time.  Sometimes I am well organized and prep food on the weekends to make  weeknights easier. A lot of  times I don’t.

So I try to make sure I have fridge, freezer and pantry stocked up so I can throw something together quickly after work.

Last night’s dinner:

Toasted Mybread gluten-free pita, Kite Hill vegan cream cheese, avocado, chives and spicy sprouts drizzled with Isola Cream of Balsamic Vinegar.

It was delicious!

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