We’ve been training, racing, and traveling much lately and took a break on Sunday in Portland to eat at Andina. The last course was this Peruvian Canoli that we shared. Moments like this we aren’t concerned about what we were eating and staying in shape. Just enjoying it as a reward.
Crisp quinoa studded cannolis stuffed with passionfruit mousse, served with mango-lemongrass sorbet and caramel
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