Our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain and pineapples.
For lunch he a salad and leftovers.
For snack he had apples and dates.
I made Mafrums doubling the recipe for our monthly potluck and froze half of the mafrum after being baked. We use vegetable broth instead of oil. We baked the chickpea coated Mafrums on parchment paper at 350 for 20 minutes.
I served this over spaghetti squash.
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