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Hope you guys enjoy this #whatIeatinaday and little grocery haul from this past weekend. What have you been making lately? The first 1000 people to click the link will get a free trial of Skillshare Premium Membership: skl.sh/lindsey... Subscribe: bit.ly/2wuyqEm Instagram @lindseyrem
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Loaded kale salad: Preheat oven to 425 F. Rinse and drain chickpeas, Peel and chop sweet potato to small chunks. Season both with salt, pepper, garlic powder, olive oil, and paprika. Roast on separate trays for 20 min until chickpeas are crispy and potatoes are tender. While veggies roast blend 2 Tbsp tahini, 1 Tbsp olive oil, 1 Tbsp spicy brown mustard, and the juice of 1/2 a lemon. Massage dressing into a bowl of washed/chopped kale. Top with thinly sliced onion and roasted veggies. Inspired by dadaeats on IG.
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