Although delicious, you can't survive on sweets. For lunch, I joined a friend at Good Earth where I enjoyed a apple and sunchoke salad with arugula, pomegranate seeds and an apple vinaigrette.
At lunch, I was tempted by enchiladas only to realize you couldn't get them without cheese which meant they were a no-go. So, for dinner, I made plant-based, no oil potato and kale enchiladas based on a recipe from post punk kitchen. The thing I love to do with enchiladas is pile them high with fixings: lettuce, tomatoes, black olives, onions, salsa and avocado. I also like to sing and dance to my enchilada song when I eat enchiladas. Sadly, I didn't capture that on video. I did capture this bite of tasty, tasty enchilada.