**** See Below for Dairy Free option, these are also Vegetarian **** Prep Time: 5-10 Minutes Cook Time: 20 Minutes Are you obsessed with egg bites and chile rellenos? If so, you need to try these egg bites with a Mexican twist. I don't know if you've ever made a chile relleno, but it's not the easiest or fastest dish to make, sometimes I want something fast and tasty. That's kind of how I came up with these egg bites. I was craving a chile relleno, but I didn't have the time to whip my eggs and I didn't want my chiles to go to waste. I decided to turn them into a breakfast meal on the go. These bites are super quick and easy to make, best part is you can enjoy for the full week or you can freeze and defrost them as you go.
Steps: Pre-heat oven to 375 degrees. First I like to wash my produce by soaking it in water and baking soda or vinegar for a minute, no need to go longer. After you wash your produce you want to rinse and dry. Cut up the chiles and tomato into small dime sized squares. In a medium to large bowl, add chiles, tomato and sprinkle in the garlic salt and mix it evenly season. If you consume dairy, follow these steps, if you're dairy free, skip this step and go on to the next one. In a separate cup add in the cottage cheese and heavy whipping cream, mix and add this to the bowl. ** For Dairy Free option follow steps below** In a separate cup, add Mioyoko's dairy free cream cheese and nut milk of choice. I warm this in the microwave for 30 seconds to melt the vegan cream cheese so that it mixes easily with the milk, you want it to create a cottage cheese like consistency, so don't fully melt the vegan cream cheese. If your microwave is higher power, use less time. The best way would be to warm the nut milk on the stove top in stainless steel sauce pot. Then add in vegan cream cheese again till it forms a cottage cheese consistency/ lumpy. Then in the large bowl with chiles and tomatoes add in the dairy/ dairy free mix. Mix all these together. Use a muffin/ cupcake non-stick baking sheet , I like to still coat butter of choice, use non dairy butter for DF version. You can also dust arrowroot powder over butter. Add in mixture 3/4 of the way to each slot. Then for the dairy version I like to sprink queso fresco cheese on top of each cup cake slot. Place in oven and let bake 18-20 minutes. You can use the cupcake trick to test that they are ready. I like to stick a tooth pick in the bites, pull out, if there is egg residue, then they are not quite ready. Once there is no residue from this trick then your egg bites are ready. This mixture should make 6-8 egg bites. Let cool and then enjoy, store in fridge or freeze. Would not let store in fridge longer than 4-5 days. Another reason I love making these egg bites is to easily ensure that I have breakfast for the entire week. If I know I'm going to have a heavy work week, then I will make these on Sunday night, because I know I can stretch them for the week. You can also double or triple the recipe, freeze the remainder if you plan to have more than a work weeks worth of egg bites. BAM...breakfast on the go.
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This is one of the "poor man's" meal that I like to cook every now and then. My mother used to make it often for us growing up because it was easy, quick and what she would call a poor man's meal, inexpensive. My poor mom had a big family with large appetites. There were never any leftovers in our house. When I'm in a hurry and my fridge is bone dry with food, this is my go to meal. I always keep a can of tuna and noodles on hand. Steps:
In a sauce pot, boil water with sea salt, once comes to a boil, add in noodles, lower heat to medium and stir with wooden chop sticks/ spoon. Never add oil because you prevent the noodles from absorbing the flavor, the wooden tools help keep them separated. In a frypan, sauté chopped up mushroom in butter and truffle salt. Remove from heat and set to side when done. I like to keep my noodles on the al dente end because you’re still going to cook in cream sauce and don’t want soggy noodles. Rinse noodles in cold water. Then place back in sauce pot and add: french butter, vegan cheese, parmesan reggiano, milk or choice and let melt, onion powder and garlic salt. Then add in tuna, peas, sautéed mushroom and mix. When cheese is melted, remove from heat, let chill and serve. Prep time: 2-5 minutes Cook Time: 5 minutes
Steps: First, wash those veggies, soak in water with baking soda or vinegar. Don't let sit for longer than a minute, then rinse and drain in strainer. Let dry completely. Sometimes I wash all my veggies on a prep day so that they are ready to go for the week and you can save time.
I like to use prosciutto imported from Italy, don't ask my why it just tastes better. Maybe that's just a mental thing. Place a small pan on medium to low heat and let warm up before cooking. You'll know when your pan is ready when your oil or butter balls and rolls off the pan. Some people use water to test the heat, but you don't need to do that, use your spray avocado oil to do that. Next in a clean bowl add in your three eggs, dash of celtic sea salt and heavy whipping cream or your nut milk for dairy free. Beat with a fork for a minute and continue to beat as you pour into pan. Lower pan heat to a low/mid low. I in between the cook, remove the pan from the heat and tilt pan around to move the egg. Let the egg cook 1/3 to midway before adding in cut up spinach and prosciutto. Repeat tilt of pan away from flame in between to prevent egg from burning. Once the egg looks about 3/4 cooked, I fold in half. Let sit for a minute then flip. The is the only time I flip my egg. Egg should be a nice golden brown on each side. Serve and enjoy. I tend to pair this dish with my parmesan potatoes. See sides for recipe. Prep-Time: 2-5 minutes Cook Time: 15-20 minutes My oldest sister first introduced hollandaise sauce to me when I was probably in junior high. She made us asparagus with this sauce over it. It was so tasty! I just remember being obsessed with the sauce after this, the entire month or two after this, all I could order for breakfast was Eggs Benedict just to have that sauce! It was my favorite and it is still one of my favorite cheat meals for breakfast. Unfortunately with time and being more sensitive to food these days, I've cut out the bread from this dish. Just like that, you get eggs Florentine, which is actually a french dish that stems from the early 19th century. You're welcome, French and gluten free. The hardest part about this dish is the sauce! It's all in the sauce, you really can mess it up if you rush it and you're not going to want to cut corners with this one. The poached eggs...well those are the easy part. Steps: First, collect all your ingredients and then wash your spinach. Soak in water and baking soda, let sit for a minute, rinse and dry completely.
In one sauce pan you are going to poach your eggs. I make poached eggs at least twice a week and at first I was scared to make them, but don't you worry, these get easier over time. Once you understand the water has to be at the right temp and how long to let them sit for based on how you like them done. I like them medium done, which is mainly a cooked yolk, with a little runny. Here's a rule of thumb, based on how hot your stove cooks, for a rare done, you want to cook your poached eggs for 2-4 minutes. For medium, 4-6 minutes, and for well done, 6-7 minutes. Again, test one out to see how hot your stove gets. In your first sauce pan, I use a small sauce pan, fill the water 1/4 way, enough to cover the bottom and an egg. Add in salt and vinegar and bring to a boil. This part is important, do not rush. Let the water boil, you want to see balls of water floating up. When this happens then you can lower the heat to med-low. I like to cup in the egg to water using only the egg shells. If, Im making Eggs Benedict, I will prepare my egg to come out to a perfect oval, but I love my eggs to mesh well with the esthetics of my prosciutto and spinach. Then based on how you like your eggs, let sit for that amount of time. For medium on my stove top, I leave for 5 minutes. In a second sauce pan, you are going to mix your sauce. Some prefer to use a bowl over a sauce pan, since I use stainless steel sauce pans, I use another flat pan to hold water underneath. In my flat pan I add water then place the sauce pan in the water. I place my egg yolks in the sauce pan stirring with a whisk the entire time. Add in lemon juice, sea salt, pepper and butter/ oil and whisk till warm and looks emulsified. Do not let your yolks get lumpy, I make sure to remove my sauce pan from heat in between to prevent this. Once warm, remove from heat. In a new pan saute the spinach and prosciutto. When ready plate add poached egg and sauce on top. Can pair with any side or enjoy as it. My favorite time of the year is Halloween season... Yup, I'm one of those crazy people who partake in this holiday and may be a little obsessed with it. I start decorating on September 1st. I will plan out all September and October to revolve around Halloween activities. Two of my siblings have birthdays near Halloween, so as a child we'd always have Halloween parties to celebrate their birthdays. As a kid, we NEVER had store bought costumes, partly because my mother couldn't afford to buy all of us one. Costumes were too expensive. This forced my mother to be creative, which is where part of my creativity comes from, my mother. She used to design, create and sew all of our costumes by hand every year. My mother would get decked out with our costumes and now as an adult it's a standard practice...that I make my costume homemade every year. Pumpkins, skulls and witches all remind me of this Holiday. It really is just a happy time of year for myself because it brings back the fun times my family and I had. SO, I hope you enjoy these waffles as much as I do. PS, I got the mini skull mold from the brand Dash.
Steps:
In one large bowl mix dry ingredients: flour, arrowroot powder, coconut sugar, sea salt, cinnamon, ginger powder, ground cloves, and nutmeg. Mix in enough spices so that it evenly looks dispersed in the flour mix. I like a strong pumpkin spice zest, so I will mix on the darker side. Place to side In a separate large bowl mix in eggs, milk, pumpkin, vanilla extract, more spices (ginger, cinnamon, nutmeg and cloves), and whisk until evenly mixed. Fold in this mixture to the first bowl with dry ingredients. Then whisk. Plug in Dash waffle maker, spray with a light coat of butter spray. Then pour in mixture, enough to only coat the skull face or a little extra to make the full circle with skull. Close lid and blue light will turn off when ready. Repeat, till batter is done or desired amount made. This mixture should make about 8-12 mini waffles. I like to top this with berries and some honey butter. To prepare the honey butter, it's simple, mix softened butter with cinnamon and honey. Serve and enjoy. The first thing I do whenever I go out to breakfast or brunch is check the menu for Chilaquiles. It's my favorite thing to try if they do have it. Every restaurant has their own way of making it, but the way I grew up eating it was with a red sauce, so I'm a little biased to that way of making it. I get so happy when I find a place who makes it the same way. I do appreciate the verde style, but red sauce has my heart like I hope this dish will have yours.
Believe it or not the chips take the longest of this dish. The main time reason is letting the dough sit. Mexican dishes are cooked with love and time, like baking, you cannot rush the sitting period or you'll end up with a big mess or as I like to say "mush."
First step, is yes prepping the chips. You can make these in advanced if you like to save time. In fact, culturally this is considered the poor man's meal of the week. You see in our culture we don't like to waste food. I grew up having so much guilt for never throwing away food because there were less fortunate families out there. It was said that you make tortillas at the begging of the week and on the seventh day they would be the only thing in the fridge, so you could cut them up, fry them and garnish and serve. Obviouslly you never want to eat molded or expired food, I am in no way telling you to, please be safe. I'd say make your tortillas a day or two before, and then make into chips. Getting back, mix the cassava flour, celtic sea salt. Add in the butter and boiling hot water. Please be careful adding in the water. I use a spoon to stir first and once it is safe to do so I mix the with hands. Kneed untill the flour doesn't stick and is nice and smooth. Cover and let sit for 10 minutes. After 10 minutes, I part flour into small balls that I shape. With a damp cloth, I cover the balls and let sit for another 10 minutes. Some people skip this step, but trust me it helps roll them out easier. After 10 minutes, I like to use a cast iron flat pan, "comal." Let warm on medium heat. Dust flower onto a dry working area, again you can use a tortilla press, see my shopping list for the best ones, or you can use a rolling pin. Or as my grandmother would do, see had them down and was so skilled at this, she used her hands. However, if you choose the rolling pin, you can dust with flower as well or place parchment paper in between your press. Shape your tortillas and place each one on the comal after shapping each one. Once they boil up, you can flip over. Repeat until done. Place to side and let cool. In a sauce pot add in, water dried chilles, tomato, onion and garlic. I like to de-seed and pit my chiles before doing so. Once this all steams, from all from heat and water. Place in a glass blendar and I like to add in my pre-made chicken broth and 2 cups of water. ***See broths on how to make chicken broth. It's super easy and the only kind I use. *** Once blended well, add to a sauce pot, when warmed up take 1/4 cup of mixed from pot, place in a cup and add in arrowroot powder. Mix with whisk, once mixed completely, add this back to the sauce pot and stir well. Let sit for a little on the heat then from from heat. This will help the sauce thicken up without having to wait and hour for it to reduce. Place to side. Back to the tortillas. Once cool, cut them up into traingle sized and you can either fry in airfyer, which is how I prefer to or you can fry in pot with avocado/ high rise heat oil. Remove from fryer and let sit in napkins to reduce amount of oil. Cook your eggs based on how you like them cooked. I will normally go for scrambled eggs, which compliments this dish best. In a plate add chips, sauce scrambled eggs and you can top with guac. *See my apps for gaucamole recipe. Or you can add the chips in sauce and mix before you serve. usually this dish is served with refried beans, but I'm a potato queen. Always going to choose the potato. *See my sides for both refried beans or potatoes. There's not a ton of nice restaurants where my parents reside. One of the nicer ones left is this fish house that we love to dine at. In fact the last restaurant we went to before the pandemic happened was this exact restaurant. I used to crave this pasta so much during the pandemic, that I taught myself how to remake it as best as I could remember. Here's my version. Steps:
In sauce pot, bring water to a boil with a dash of salt. Cook noodles till al dente, drain water and save some of the water. For Fresh pasta is usually a couple minutes, but if you don't feel like making fresh pasta check your noodles directions. This recipe yields for my fresh pasta which you can find in my sauce broths and basics section on the home page. In large pan pour in avocado oil, minced garlic, onions, chili flakes and sauté till browned on medium heat. Then add in 1/3 cup almond milk, tomato paste, stir and set on low. In another pan, add in french butter, shrimp and garlic salt, this is optional, but I also like to add in a shot of tequila, stir till cooked, the remove from heat. I like to source my fresh water organic shrimp from my local fish shop. Fresh shrimp is always the best. Stir in noodles/ zoodles in to large pan with sauce, then add in cooked shrimp, ¼ cup noodle water and top with 1 fresh squeezed organic lime. Serve and enjoy. I give myself the weekend to cheat, and when I do. I love to explore the city and dine out.
According to my taste buds and my appetite, these are by far my favorite places to dine in LA. Either for the food, atmosphere or both. I am still trying to update the list this year and there are so many more places I have NOT tried, so please do leave any recommendations to expand my happy list. MEXICAN FOOD: ` El Chollo (Authentic and so good) ` Whole Foods (For Real their Chilaquiles are fire) ` La Esquina (Authentic and so good!) ` Loqui- everything. `Yolanda's- Ventura (Potato Taco's & Albondigas Soup) ` Corrales- Ventura (If you ever surf up in Ventura you have to try this burrito stand, my favorite is a BRC with avocado... so good!) It used to be my weekly spot. HAWAIIAN: ` Ono Hawaiian BBQ- First time trying spam, so good in a seaweed wrap! BBQ chicken is my favorite and their mac! Omg their mac....drool! THAI: ` Westwood Thai- this is my favorite spot! Seriously they are so fast, the food tastes fresh and it's so good!! ` It's Thai- My second fav Thai spot if you're on the eastside. So so good! RAMEN: ` Mitsuwa Marketplace- I loved this place, it reminded me of when I had foreign exchange students as a kid. They used to teach us how to cook. KOREAN BBQ: ` Wharo (I'm horrible at grilling, but this place was so good. Don't worry I still don't know how to grill,) ~Still need to try Korea Town SUSHI/ JAPANESE GRILL: ` Sugar Fish- The Sea Bass is my favorite, I literally could just order the entire fish with the ponzu sauce. It literally melts in my mouth and the hand rolls and yellow tail cut rolls. Everything is good here. Do not use too much sauce! ` Katana- sit outside! I love the sea bass, zucchini and rock shrimp. ` Sushi Dan (Studio City) ` Nobu (Malibu)- everything on the menu is good! Albacore with Meyer Sauce must get, Tuna Crispy rice cakes, yellow tail sashimi, tuna tacos, rock shrimp, spicy tuna roll, yellowtail jalapeño roll. ~Tao- the food is tasty and has such a fun atmosphere. Feels like you're in a movie or a club, with out the craziness. ` Sunny Blue- Their curry wraps are my favorite! I wold have NEVER though to pair curry and seaweed. YUM! SEAFOOD: ` Malibu Seafood Fresh (This place has my heart, my dad has been taking me to this place since I was a kid. You MUST try their Ahi Tuna burger, halibut and clam chowder!! Also has the best atmosphere, the beach and you can bring your own wine bottles.) ` Makani (Off Rose in Venice, farm to table, fish melts in your mouth and atmosphere is serene. ` Venice Whaler- I love LOVE their Chowder Fries and the view isn't bad. ` Lure's- (Ventura County) Everything here is delicious, drive out to Ventura and enjoy this place near the beach. My favorite dish is the Spicy Tequila Shrimp. Pretty much anything you order here will NOT disappoint you. Their entire menu taste fresh and the flavor is all the way there. PIZZA: ` Brennan's- Their pepperoni Pizza is my favorite. The end. ` 800 Degrees- my favorite build your own. ` Two Doughs- ( Located in Malibu Wines only on the weekends. OH my gosh, their sourdough crust gives the pizza such mouth watering tastes. And the atmosphere is so serene and fun!) ` Abbots- If you like bagels and pizza on top, so good! And they do vegan cheese! ` Mulberry- Bev Hills, as close to NY pizza as you can get, from what Ive heard. I love how authentic the place is, and has the best thin crust! ITALIAN: ` Madeo- not going to lie, the chef can charge me $100 dollars for pasta any day. It's my favorite Italian restaurant and now I'm drooling. ` Ca Del Sole (Studio City) ` Scopa- Venice (the food is so good and its a fun place to dine!) ` Bottega Louie- I miss coming here for their pastries, used to live around the corner and it was my favorite place to dine in and enjoy some macarons. AMERICAN: ` Destroyer- OH my gosh, I was so excited to try, but I was worried the taste wouldn't be there because from the photos on Yelp the food looked like salad. Boo! But my oh my was my mouth so satisfied, the flavors were out of this world and mouth watering. You must try this place! ` SoHo House- Malibu is my favorite for the chill atmosphere and their holiday events! Hollywood roof top is lively and so fun. Love the food at both. Im still looking forward to trying to DTLA location. ` Craig's (Bev Hills)- Food is so good, and if you want a celeb sighting this is the place to be. ` JG Rooftop (Waldorf Hotel)- The atmosphere is lovely, fun and the food is so good! BUT, avoid their valet, not so nice and overpriced ` Rush Street- I love the food here, the butter cake is so good and this is a fun local bar, great for dancing on the weekend or brunching on Sunday. ` Butcher Daughter- I love their breakfast, and they have healthy mimosa's. Don't ask me how they just do, plus Im an impossible burger fan, I prefer the flavor. I like to order it with my brunch. ` Aroma Cafe (Studio City)- everything here is so good, you really can't go wrong. BUT they have the best chilaquiles that I ever did taste! Do not pass up this meal here. ` The Mar Vista- Don't judge me, but the exotic food here was so tasty. I have never or would never eat boar, but the way they prepared it here was so tasty and so was the octopus. It tasted like chicharrones. FRENCH: ` A Food Affair- Oh my gosh, this place is so cute inside, the owners were so personable and the food was delicious and most authentic. ` Cafe Ficelle- (Ventura County)- If you want to feel and taste like you are in Paris, then you must make the drive out and check out this place. The food, pastries and coffee are my favorite. VEGAN: ` Sage- Must try their nachos and buffalo wings, they are my favorite and the flavor is so tasty! ` Butcher's Daughter- brunch ` Loqui- Mushroom plate so so tasty ` Tocaya Organica- I love that they have vegan dairy! Their Fajita bowl is my favorite. ` Gracias Madre- I do love the atmosphere and the only thing I would order here is the flan, pineapple cake and potato enchiladas substitute with side of rice. Im not a fan that their beens, they overpower the dishes here and I hate to sound like a jerk, but I'm Mexican and this food is not Mexican food. Please forgive me!! Gracias, please call me, let's talk. PRESENTATION/ ATMOSPHERE: ` Barton G- not only is this like going to Disneyland or the Magic Castle, but their food is so good!! ` SoHo House- any location, they all have their own special magic. ` Magic Castle- I love magic and I love the character of this place. It reminds me of Disneyland. ` Nobu Malibu- I would pay $100 for sushi here any day, the food is good, you cannot beat the views and every time I dine here, the people are so nice. Im not a fan of the hollywood location, the atmosphere wasn't my favorite. ` Catch- I love their rooftop, it looks like a secret garden and its a fun and lively atmosphere. I love their crispy rice cakes here, the best! ` Toca Madera- Their atmosphere is so fun here, I love skulls and this place looks like a year long Dia del Los Metros. The tacos are the only I really enjoyed here, I hate to say it but I would not order anything else. Do Not even think about dessert, sorry! DESSERT: ` Salt N Straw- Abbot Kinney- After you get pizza from Abbotts then this is my spot. I used to love their lavender ice cream even though it tasted like Popurri, BUT, after giving up dairy, Im now obsessed with their strawberry and chocolate dandelion. I'm having major with drawls from this place currently. ` Sprinkles- my favorite cupcake place, they are all SO good. If you like butter, and butter frosting, then you will have the same view as me. ~Crave (Sherman Oaks)- This place reminds me of my old roomy, her and I would have a night out on Ventura street then always stop by this place on our way home JUST for their red velvet cookies. MMM oh and their crepes are good. ` Tender Greens- VEGAN BROWNIE! Im still trying to figure out how to recreate this one. It's so good! and it has peanut butter. Remind me if a brownie and peanut butter cookie had a kid. MMM ` Sloan's Ice Cream- Dole Whip Disneyland fans!!! They sell the Dole whip here and it's vegan!! It all started with my ear, believe it or not. WARNING: it may or may not get a bit TMI. Hehe
Anyways, I started getting ear infections and blocked passageways from excessive liquid, essentially ear wax. Which was causing temporary hear loss and congestion in my nasal ways. Leaving me feeling lathargic. Mainly just my left ear was the one getting blocked, may be because that's the side I sleep on often. Not quite sure. I would have to get my ears irrigated at least once every year or two. Having blocked passageways caused me to have really bad vertigo episodes. At night I would hear liquid in my ears when I switched sides to sleep on. Also, suffered from bad allergies every change of season. I knew there had to be a reason why this was happening and I started seeing an ear, nose and throat specialist. Which they just let me know that some people get waxier than others and really there was never a definite reason for why this was happening to myself. Never had a definite answer, leaving me clueless still as to what was the exact cause. I tried to take it further, by seeing a natural-pathic and he did let me know that sometimes people stop producing certain enzymes to break down certain foods as dairy. So he gave me enzymes to help break down this process. Which they helped, but because I am a huge fan of cheese and ice cream, I don't think it was enough to solve my problems. This past year and half, my ear problems had gotten really bad and for a week straight I lost hearing in my left ear and feared causing permanent damage, so I decided to test my own hypothesis. Which was: "that consuming dairy was causing my ear problems." After four months of giving up dairy, I stopped producing excess ear wax! Not only that, BUT, I hadn't had one vertigo episode and didn't have allergies that season. And this is a HUGE plus, I lost my belly fat!! NEVER in all my 30 years have I had a flat stomach, until now. That's right. I started dropping inflammation and water weight without even trying or doing one sit up. And, to add extra proof for all you pessimists out there, I tested this theory. Every now and then I will have one ounce of dairy, and within that minute, my ear and throat start itching AND I wake up with fluid in my ears. I have to take allergy pills and when I do the liquid goes away. Coincidence...I think not. Again, in no way am I offering medical advice, what I am telling you is that for myself, I have conducted my own test, that I am in fact allergic to dairy. Not everyone is allergic to it! I am, so for that reason I cut it out. Maybe there is something you are allergic too. It really came down to just listening to my body and noticing what was causing me inflammation. It's been a year without dairy, and YES sometimes I just want to eat a normal pizza with regular cheese because lets face it, vegan dairy is not the same. However, I am so so thankful for vegan dairy and it does the job. AND, For the sake of my health and my flat stomach, I will NEVER go back to the real stuff. :( Within the past couple years, I started making it a must to read ingredients on all my products that I consume, or even those I use to clean or apply to my body. The reason being, is that I started to have more and more allergies, so to prevent my breakouts and health complications, I made this a habit.
To be quite honest, I knew about a third of the ingredients that I read on labels. This was not only frustrating, but scary to think that I was eating things that I couldn't even pronounce. I started having to google almost all ingredients, some names where just the scientific name and completely safe. The others had me baffled at the things I was allowing myself to consume. Because of this, its been my mission to find the best products that are as clean as possible and compatible for my blood/ body type. Another thing, some natural products contain natural preservatives, such as sulfates...which I am extremely allergic too! So always do your research on your products. Just because it something says natural, it may not be compatible with you. Don't get me wrong, once in a while I allow myself to cheat on the things I cannot pronounce because of the simple answer, is that they are tasty. Most of the time, I'd say about 80-90% I stick to clean eating, so that I am not putting my organs and body through so much stress. For myself, I notice that the cleaner I eat, meaning the least amount of ingredients or the most natural ingredients, the more clearer my mind is, the less inflammation I have and overall just the happiest mood I'm in. **Disclaimer, in no way am I telling you what to eat. These are all things I do, please take with precaution and always consult and listen to your doctor. ** |
AuthorOriginally a small town gal with a big appetite, now living in a big city. Archives
June 2024
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