Honey Mustard Dressing
http://bit.ly/2wlBZdq Honey Mustard Dressing is ready in 10 minutes or less and adds zip to any salad, but don't let lettuce have all the fun! Use it as a dipping sauce for chicken fingers, a marinade for pork, or toss it with freshly roasted vegetables! Photography Credit: Sally Vargas Honey mustard dressing is my hands-down-favorite, go-to-everyday salad dressing. It adds zip to green, leafy salads and leftover vegetables, and it’s ready in 10 minutes or less. Lemon and red wine vinegar brighten flavors, while a mix of grainy and Dijon mustards add spiciness. Sweetened with just a hint of honey, and made with olive oil, what’s not to like? With so many prepped, unadulterated, and fresh greens now available, putting together a salad has become a much easier proposition. And when you don’t have to wash and dry every single leaf from a head of lettuce (I have no objection to that) you have ample time to make your own salad dressing without mystery ingredients. HOW TO MAKE THIS DRESSING?To make this dressing, whirl all the ingredients except the oil in a blender or food processor. Then open the blender cap plug, and gradually stream in the oil with the motor running. This ensures that the dressing emulsifies and becomes slightly creamy. If you’re not feeling like breaking out a blender or food processor, don’t worry! You can still make this dressing! Either whisk it aggressively in a bowl or put the ingredients in a jar with a tightly fitting lid and shake until the dressing is creamy and cohesive. HOW LONG DOES THE DRESSING LAST?Stored in the refrigerator, the dressing will keep for about two weeks. If the oil and vinegar separate in the refrigerator, just shake the jar to bring them together again. Also, if the oil solidifies, bring the dressing to room temperature, or place the jar in a bowl of warm water if you are in a hurry. WHAT SALADS GO WELL WITH HONEY MUSTARD DRESSING?With a homemade salad dressing safe and secure in the refrigerator, you can concentrate on having fun creating delicious salads to go with this dressing.
Best of all, it’s ready and waiting for you to put some mustardy magic into a meal. LOOKING FOR MORE DRESSING IDEAS?Honey Mustard Dressing RecipePrintIngredients
Method1 Blend the vinegar, lemon, mustard and honey: In a blender, combine the lemon juice, vinegar, Dijon mustard, grainy mustard, honey, salt, and pepper. Blend on medium speed for 5 seconds. 2 Stream the oil into the dressing: Remove the plug in the lid, and on medium-low speed, gradually stream in the oil. Replace the plug and slowly increase the blender speed to high. Blend for 10 to 15 seconds, or until the dressing is emulsified. Taste and add more salt, pepper, and honey to taste, if you like. Store in the refrigerator in a glass jar for up to two weeks.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Honey Mustard Dressing on Simply Recipes. Thank you! PrintThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes http://bit.ly/2F9fkDA May 26, 2019 at 08:55AM
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Skinnytaste Meal Plan (May 27-June 2)
http://bit.ly/2VMOdGk A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®. If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day. There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track. Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here! THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration! The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them. And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! MONDAY (5/27) Totals: Freestyle™ SP 13, Calories 851** TUESDAY (5/28) Totals: Freestyle™ SP 21, Calories 1,061** WEDNESDAY (5/29) Totals: Freestyle™ SP 16, Calories 945** THURSDAY (5/30) FRIDAY (5/31) Totals: Freestyle™ SP 18, Calories 943** SATURDAY (6/1) Totals: Freestyle™ SP 9, Calories 545** SUNDAY (6/2) Totals: Freestyle™ SP 18, Calories 980** *Prep Sunday night, if desired. ***Omit taco shells. Recipes via Skinnytaste http://bit.ly/2ix3Luq May 25, 2019 at 04:39PM
Corn, Crab, and Old Bay Deviled Eggs
http://bit.ly/2W0lJOd Corn, crab, and Old Bay are the taste of summer. Put them together in these easy deviled eggs, and you've got your next favorite recipe for a picnic or barbecue! Photography Credit: Irvin Lin My aunt, uncle, and cousins live in the Maryland/Washington, D.C. area, and I would visit them from time to time growing up. One of the strongest food memories I have from our visits was a giant crab boil. You boil crab and corn together in a large pot, and liberally season it all with Old Bay seasoning. The contents of the entire pot would be emptied out onto newspaper in the center of our table, and we’d dig in, making a huge mess in the process but enjoying ourselves immensely. It’s a classic combination of flavors that translates well into so many things, including deviled eggs! What is Old Bay Seasoning?If you’ve never had Old Bay before, it’s a combination of celery salt, black pepper, crushed red pepper flakes, and paprika, along with a few other herbs and spices. It’s fairly popular in Maryland and New England, along with the Southern states. It is used on shellfish such as crab and shrimp, as well as anything and everything that can use a dash of salty seasoning, like seafood chowder, tater tots, corn on the cob, and potato chips. I actually shake it over my French fries and even occasionally add it to Shrimp Spring Rolls for a New England twist! The Best CrabmeatI highly recommend that you purchase lump crabmeat from the seafood counter at your local grocery store. Ask them to include some big chunks of crabmeat so you can have that to garnish the eggs. I don’t recommend substituting imitation crabmeat for this recipe. The flavor, texture, and neon red color just won’t work for this recipe. A Word on the CornYou can use fresh, frozen, or canned corn, which means you can make this recipe all year round! If corn is in season, consider grilling it. This gets a little bit of smoky char on the kernels. The smoky flavor works really well with the Old Bay seasoning and other ingredients. If you use frozen or canned corn, you can also sauté it in a clean and dry nonstick pan on the stovetop to give it a bit of char and color! Cook the corn kernels on high heat, stirring or shaking the pan constantly, until the kernels start to darken. Then, remove them from the heat. The corn won’t have the same powerful smoky flavor that it gets from a good grilling, but it will have a little bit of a charred flavor compared to corn used directly from the can or frozen bag. TIPS FOR MAKING and EATING THESE DEVILED EGGS
HERE ARE MORE DEVILED EGGS RECIPES TO TRY!Corn, Crab, and Old Bay Deviled Eggs RecipePrintIf you don’t have Old Bay, you can make your own by combining 1 tablespoon celery salt, 1 tablespoon ground bay leaves, 2 teaspoons fresh ground pepper, 1 teaspoon paprika, and 1/2 teaspoon dry mustard. Mix all the ingredients together and store in a clean container indefinitely. Use it in this recipe as a direct 1:1 substitute for Old Bay. Ingredients
Method1 Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.) 2 Select crab lumps for garnish: Pick through the crabmeat and find 12 decent-size lumps of meat. Set aside to place on eggs as garnish. 3 Prep the filling: Peel the eggs and cut them in half lengthwise. Scoop the egg yolks out with a spoon into a medium-sized bowl. Add the mayonnaise, mustard, Old Bay seasoning, and remaining crabmeat to the bowl. Add most of the chopped parsley as well, reserving just a tiny bit (about 1/2 teaspoon) to garnish the top of the eggs. Mix the ingredients together, then stir in the corn kernels. 4 Fill the egg whites: Arrange the egg whites on a serving platter. For easy filling, transfer the mixture to a resealable bag, snip the corner, and pipe the filling into each egg white half. Otherwise, spoon the filling into the egg whites. 5 Garnish and serve: Garnish the top of each filled egg with a piece of the reserved crabmeat, then sprinkle the reserved parsley over the top of the eggs. Dust with a little more Old Bay seasoning and serve. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Corn, Crab, and Old Bay Deviled Eggs on Simply Recipes. Thank you! PrintThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes http://bit.ly/2F9fkDA May 25, 2019 at 09:04AM
Simply Recipes 2019 Meal Plan: May Week 5
http://bit.ly/2VP0b23 Simply Recipes 2019 Meal Plan: May Week 5Slow cooker short ribs? Yes, please! Noodle bowls, spinach and artichoke pasta, baked fish and croque monsieur round out this meal planning masterpiece! This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel. Does cooking dinner feel like drudgery? As a child, I always loved dinner time. At 5:30 p.m. sharp my parents would call myself and three siblings to the table. Plates were set along with a tall glass of milk for each of us. We would each eat our fill and leave the table feeling satisfied. Now as an adult, dinner is much more than merely enjoying what was set before me. Years into making nightly dinners, I do my best to find ways to keep it fun. Here’s how:
Dinner is not only eating a meal, but, hopefully, an enjoyable experience along the way. This week’s meal plan includes recipes that make me excited for dinner time. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes http://bit.ly/2F9fkDA May 25, 2019 at 08:56AM
Red, White and Blueberry Cheesecake Cupcakes
http://bit.ly/2HA3CWl Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust topped with strawberries and blueberries to create a red, white and blue dessert using Mother Nature as my source for food coloring.
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Arugula Salad with Lemon & Fennel |
Lemon-Walnut Quinoa & Chickpea Salad |
Spicy Mango & Avocado Rice Bowl |
Green Bean & Purple Potato Salad |
Spiralized Daikon "Rice Noodle" Bowl |
Broccoli Salad |
The post Creamy Potato Salad appeared first on Love and Lemons.
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May 24, 2019 at 09:45AM
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Here's our weekly round-up of all good things, good advice, good feelings. It’s the happy hour of blog posts! This week: Salted Watermelon, Cookbook Awards, and Aeropress Love.
PrintWelcome to another The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts!
What a beautiful week it’s been! How’s the weather in your neck of the woods? It’s been unbelievably sunny and delicious up here in Portland and has me singing this song all day long.
Speaking of singing, does anyone love Celine Dion as much as I do? I saw her in concert awhile back and it was beyond phenomenal! I was giddy when I saw she finally did a Carpool Karaoke with James Corden. #vivalasvegas
Now onto what’s buzzin’ this week…
OUR FAVORITES FROM THE WEEK
- What’s your favorite writing journal? Summer loves using hardcover notebooks to journal in and soft, moleskin notebooks for everything else. I’m lucky to jot things down on a napkin once in awhile… #kiddingnotkidding
- Do you know the way to Santa Fe? Some of our team spent some time in Santa Fe for a food conference recently and wanted to give some mad props to the restaurant, Fire and Hops! Best ever because they didn’t play music in the dining room and you could actually hear the dinner convo that was happening. BONUS: Their beer was on point.
- Shout it LOUD! Major round of applause for our contributor, Sara Bir, who won an IACP award for her book, The Fruit Forager’s Companion! (We shared this recipe from her book a while back.)
- Coconut-y: It’s no secret I’m a lover of an ice cold Diet Coke, and lately I’ve been adding a couple pumps of sugar-free coconut syrup to my glass. Carrie loves adding a simple rhubarb syrup to her seltzers. She said lately it’s tasting really good with coconut seltzer. Sip, sip, hooray!
- Extra dose of happy! The whole team is in love with all the videos from Natasha’s Kitchen. They tell a fantastic story without using any words and just bring an extra splash of happiness to everyone.
- COFFEE: (n.) survival juice… Since Andy is getting used to working from home, he’s been loving his coffee made with his new(ish) Aeropress.
- Grateful for: Hall’s cough drops when traveling with a cold and family bonding time over old-school Legos from 1994.
MEANWHILE ON INSTAGRAM
Heavy debate on salting watermelon. Are you a yay or nay?
READER COMMENT OF THE WEEK
Because we love you all so much, we just have to share not one, but TWO comments that came our way this week!
Don commented on our Yeasted Belgian Waffles:
I just made THESE waffles for the FIRST time! I have to say, for my taste, this is hands down the BEST I’ve ever made and ate!! I’m now dumping my old recipe after a 10 year run YUMMY!
and Jac left this fantastic comment on our Strawberry-Rhubarb Crumble Bars:
I’ve made these twice in the last few days now – all with rhubarb instead of strawberries – and they are AWESOME. So buttery, and the tartness really cuts through the rich crust. I love how fast and easy a recipe this is – it comes together so quickly, with only two bowls and no extra cooking and makes a ton of bars for my kids and husband. Rad rad recipe.
We hope you all have a fantastic Memorial Day weekend! Cheers!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Claudia Cash
Claudia is the Community Manager for Simply Recipes, and finds joy building relationships with our readers through Instagram, Twitter, Facebook, and YouTube. As the mother of 5 girls, she is passionate about family dinner and having that time together every day to connect with those we love, even if it's over toast and eggs.
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May 24, 2019 at 09:02AM
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How to eat healthy when eating out at restaurants…. what to order for each meal, healthy dessert options and what alcoholic drinks are best!
Want to eat healthy, but still have a social life?
SAME!
I vividly remember when I was just starting my healthy eating journey. I avoided going out to eat because I didn’t think I’d be able to find anything on restaurant menus that would fit into my clean eating lifestyle.
So sad, right?
If I did decide to go out I would order the plainest meal like a salad (but without the cheese, nuts, avocado and dressing) because I thought that was my only option and I feared fat. <– I’m so glad that myth has been busted. The world is healthier for it and food tastes SO MUCH BETTER!
If you’re feeling the same way… kind of lost when you go out to restaurants, have no fear! I’m share my tips for healthy eating at restaurants and breaking down what to order (and what to steer clear of) at a variety of restaurants today.
General Tips for How to Eat Healthy at Restaurants
Whether it’s me going out or others asking for advice when eating out, I have some general practices I follow. The cliff notes to eating out, if you will!
- Limit alcohol. Obviously, I treat myself to a drink (or two) on occasion, but I limit myself to drinking one day a week so I don’t get a drink every time I go out. Alcohol adds calories – no matter what type of drink you order – and it lowers your inhibitions so you’re more likely to eat more or things you wouldn’t normally eat. Overall, just be mindful of what you’re drinking!
- Skip the chips and bread. Depending on what type of restaurant you go to, the server might provide free bread or chips when you arrive. Pass on these! I find that I mindlessly snack on the bread or chips and then I’m not even hungry for my actual meal. Sometimes the chips or bread are extra delicious and “worth it” so I’ll treat myself and indulge, but most of time they’re not.
- Avoid the words “creamy” or “crunchy” when ordering. Creamy typically means heavy dairy or cream, and crunchy typically means fried. Both=loaded with extra calories.
Healthy Eating at Breakfast Restaurants
Depending on what type of breakfast restaurant you’re going to, there will be a wide variety of options. Here are some items to look for on the menu:
- Scrambled eggs (or egg whites)
- An omelet with veggies + salsa. Skip the cheese if you are sensitive to dairy!
- Soft boiled eggs
- Breakfast hash – a combination of veggies and eggs
- Oatmeal. Dried fruit and nuts are great topping options! Use honey or maple syrup to sweeten if you don’t love plain oatmeal.
- Plain yogurt with granola and fruit
- Fruit bowls are always a great side option!
- Black coffee or an Americano (espresso with hot water) – if you want to add a sweetener, opt for honey, maple syrup or stevia.
There are certain foods I recommend limiting. If going out is a rare occasion and you want to treat yourself to one of these items, that’s totally okay! Another trick I have is to order a side or small option to split with the table – that way you still get to taste these items, but aren’t basing your entire meal off them. If you regularly go out for breakfast, limit the following items:
- Processed breakfast meats – they’re loaded with a lot of unnecessary ingredients like preservatives and sodium!
- Breads and fried potatoes
- Heavy, creamy sauces
- Pancakes, french toast, muffins, pastries… all the sweet stuff! It will spike your blood sugar and unless it’s made with whole grains or flourless, it will likely have you hungry (and craving more sugar) in an hour.
What to Order for a Main Dish
There are creative ways to build a super healthy main dish when you go out to eat! Try to balance out your plate so 1/2 of your plate is veggies and then 1/6 of your plate is a lean protein, 1/6 is a healthy carb and 1/6 is a healthy fat option. If you’re trying to lose weight, stick to 1/2 a plate of veggies, 1/4 a plate of lean protein and 1/4 a plate of healthy fat. Skip the extra sauces and keep your meals as fresh as possible!
- Protein – Choose grilled, steamed, broiled or baked salmon, chicken, fish, or other type of meat
- Veggies – The sky is the limit here! Load up on salad, root veggies, green veggies… whatever your heart desires
-
Healthy carbs – besides veggies, I love:
- Sweet potato or butternut squash
- Rice, buckwheat, millet, farro, quinoa, amaranth or brown rice noodles
- Healthy fats – nuts, avocado, fatty fish, and olive oil are all great healthy fats to add to your plate
What to Order for an Appetizer
Just say no to the bread basket! Whenever we eat out, I always try not to arrive at the restaurant starving. It’s much more tempting to go for the bread or unhealthy appetizers when I would gladly eat anything in sight. Instead of ordering fried appetizers, opt for a salad, ceviche, a dip with veggies or another lighter/healthier choice!
What to Order for Dessert
If you’re dying for dessert, opt for a fruit-based option like sorbet or apple crisp. Similarly to sweet breakfast options, when I’m craving a dessert I order one for the table and take 2-3 bites instead of eating the whole thing!
Let’s Chat Alcohol
Alcohol can be a slippery slope for some people. It lowers inhibitions and may cause you to eat more or choose foods that may not serve your body. Remember, the liver has to work overtime to metabolize alcohol. If the liver is too busy metabolizing alcohol, it won’t be able to burn fat! Having said that, I understand that sometimes you want a drink to accompany your dinner or to celebrate a special occasion – that’s totally normal!
“Healthiest” Alcoholic Drinks
Your #1 option is red wine. Red wine is one of your healthier options due to its antioxidants (polyphenols, flavonoids, and resveratrol).
If you prefer liquor my go-to to vodka with soda water with lime or grapefruit juice. I love palomas so I’ll often ask for a no-sugar added paloma. If you LOVE drinks like moscow mules, mojitos or margaritas, you can always order them without the simple syrup to cut back on the sugar and calories.
And my biggest tip — don’t forget about that water! Drink a glass of water between every alcoholic drink to sty hydrated. Trust me, you’ll feel so much better the next day.
I know eating out can be stressful for people following strict diets or trying to eat healthier but I hope this guide helps give you a starting point! My number one tip is to do your best and don’t stress too much. It’s all about balance and if you’re only eating out every once in a while it shouldn’t affect your health and fitness goals.
The post How to Eat Healthy at Restaurants appeared first on Eating Bird Food.
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May 24, 2019 at 06:44AM
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Here's a delicious and EASY crab dip to serve at your next party! Just mix some lump crab meat with sour cream, mayo, shallots, and seasonings, and it's ready for the party table. Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.
Photography Credit: Elise Bauer
When it’s crab season and our local market gets a shipment, we’re first in line for the biggest (more than two pounds) fresh, cooked crabs, already cleaned and broken.
My father calls it “nature’s fast food.” We’ve been known to go through a couple 2-pound Dungeness crabs just for lunch!
Freshness Is Imperative
As with all seafood, the crab’s freshness is imperative. I once had to return crab to the market because it just wasn’t edible. My bad, I forgot to check.
Although your fish monger should be checking before handing it over to you, you really do need to inspect it before paying for it and taking it home.
The best way to test is to smell. If it smells too strong or fishy, it’s not good. Fresh crab should smell like an ocean breeze and lightly sweet.
The Best Crab Dip!
What to do with leftover crab meat when your eye is hungrier than your stomach? Mix it into a fresh crab dip, refrigerate it overnight and eat it the next day.
If you are no where near a place that sells good, fresh crab, you can of course use canned crab. Trader Joe’s has a good product. That said, truly fresh crab will always be better than canned.
Other ways to use this crab dip? Try mixing with pasta for a lovely crab pasta salad. Yum!
- Looking for a hot version of this dip? Try this recipe for Hot Crab Dip.
Best served chilled
Crab dip is better once it’s chilled and had a little time for all the flavors to marry. Let it chill for at least two hours in the fridge, or up to overnight — just cover the bowl with plastic wrap or transfer the dip to an air-tight container.
Do try to use it up quickly though. Crab, like fish, shrimp, and other seafood, does not benefit from time. Best to make it, chill it, and eat it.
Love Crab? Try These Recipes!
Updated May 23, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.
Crab Dip Recipe
PrintIngredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cooked crab meat (fresh is best)
- 2 tablespoon minced shallots (or green onions or red onions)
- 1/2 teaspoon dried dill, or 1 1/2 teaspoon fresh dill
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar or 1 1/2 teaspoons dry white wine
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper
Method
1 Make the dip: Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl.
Gently fold in the crab meat. Salt and pepper to taste.
2 Chill for 2 hours or overnight.
3 Serve with crackers or carrots and celery.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Crab Dip on Simply Recipes. Thank you!
PrintThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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May 23, 2019 at 04:06PM
The Flat Belly Fix
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