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Skinnytaste Meal Plan (September 2-September 8)
https://ift.tt/32kt4qB A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®.
Part of my weekend routine is food shopping and meal prepping recipes ahead to save time during the week. A time saving staple is making a batch of hard-boiled eggs for quick breakfast on the go, or to add to salads. 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 (9/2) Totals: Freestyle™ SP 19, Calories 948* TUESDAY (9/3) WEDNESDAY (9/4) Totals: Freestyle™ SP 14, Calories 884* THURSDAY (9/5) Totals: Freestyle™ SP 22, Calories 864* FRIDAY (9/6) Totals: Freestyle™ SP 16, Calories 949* SATURDAY (9/7) Totals: Freestyle™ SP 12, Calories 506* SUNDAY (9/8) *This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate The post Skinnytaste Meal Plan (September 2-September 8) appeared first on Skinnytaste. Recipes via Skinnytaste https://ift.tt/2ix3Luq August 31, 2019 at 09:29AM
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Stovetop Baked Beans
https://ift.tt/2zJJ4WF Use canned beans to cut down on time, while still making party-worthy baked beans on the stovetop. Richly flavored with molasses and brown sugar, these beans won’t disappoint. Photography Credit: Sally Vargas As an early experimental cook, I decided to make baked beans from scratch, a project that entails soaking dry beans overnight and then cooking them in a sweet, sticky broth for six to eight hours. As good as they were (and they were really good!), I don’t want to turn on the oven for eight hours and hang around to stir them every once in a while. (Maybe next time I’ll try cooking the beans in a pressure cooker!) That’s what makes this stovetop recipe using canned beans so appealing. It tastes like they were made completely from scratch, but they are ready in forty minutes or less with very little hands-on time. BEST BEANS FOR BAKED BEANS
Navy beans are the bean of choice for New England-style baked beans. They are small and thus soak up a lot of sweet molasses goodness that is the hallmark of baked beans. You could also use Great Northern beans or another variety of small beans if you can’t find them, but the small pea beans (navy beans) are the most authentic for Boston-style baked beans. 
MAKE AHEAD: STORING AND FREEZINGOnce cooked, stovetop beans will keep for at least four days in the fridge. Be sure to tuck them away, well-covered with a lid, within two hours of cooking. They can be frozen for up to six months, but the texture can become a little mushy. If you know ahead of time you will freeze the beans, reduce the cooking time by about 10 minutes so the beans are not too soft. Let them cool on the counter and then chill thoroughly in the fridge before transferring to freezer-safe containers and freezing. Defrost in the refrigerator before reheating. LOOKING FOR MORE BEAN RECIPES?Updated August 31, 2019 : We totally re-worked this recipe to make it EVEN BETTER. Apologies to those of you who loved the original, but give this new one a try and let us know what you think. Enjoy! Stovetop Baked Beans RecipeIngredients
Method1 Cook the bacon: In a large soup pot over medium heat, cook the bacon, turning often, for 5 minutes, or until browned. Pour off and discard about half the excess fat. Set aside about 1/4 cup bacon for garnish. 2 Cook the beans: Add the onion half, drained beans, tomato sauce, molasses, brown sugar, mustard powder, bay leaf, salt, and water to the pot. Bring to a simmer over medium heat. Cover the pot and simmer for 25 to 30 minutes, or until the sauce is thick. If your sauce doesn’t seem to be thickening to your liking, remove the lid for the final 5 minutes of cooking. Remove the onion half and bay leaf.
3 To serve: Serve the beans from the pot, or transfer them to a bowl, and sprinkle the reserved bacon on top. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! Products We LoveThis 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 https://ift.tt/2F9fkDA August 31, 2019 at 09:06AM
Simply Recipes 2019 Meal Plan: September Week 1
https://ift.tt/2Zz8wOl  Simply Recipes 2019 Meal Plan: September Week 1Make the most of the late summer bounty with this back-to-school meal plan. Sweet potato waffles, curried chicken salad with mango, and corn chowder are quick, easy, and delicious weeknight meals! Photography Credit: Simply Recipes Team 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.
Welcome to September! I always look forward to this month and all the excitement around the start of a new school year. Yet, I’m not quite ready to let go of the magical summer season. I feel an urgency to squeeze every ounce of the bounty of summer into each meal. Not a single ear of corn or ripe tomato can go uneaten! Our family likes to commemorate the new school year by having a favorite dinner on the first day. Each of these meals makes an excellent choice. They make the most of the late summer bounty as well as help us transition to a busier schedule. The shrimp quesadillas are a great way to dress up the standard cheese version. The curried chicken salad with mango is a beautiful golden hue and perfect for a simple late summer meal, preferably eaten outside. Corn chowder and Dad’s Ratatouille are classic dishes that are worth the effort and may even become a September tradition that everyone looks forward to for years to come. Lastly, sweet potato waffles with fried egg, bacon, and scallions is a fun way to end a day and make the next day’s breakfast at the same time. I hope you enjoy these meals and have a wonderful start to September! 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 https://ift.tt/2F9fkDA August 31, 2019 at 09:06AM
5 'Old School' Veggie Burgers for Labor Day Weekend
https://ift.tt/30MKonP Alright, I'm absolutely giddy that vegan 'meat' has gone viral. I'm super excited that you can find vegan Whoppers and plant-based taco filling and even vegan KFC! I feel like vegan has taken some huge leaps and bounds into mainstream lately, and a big part of that is courtesy of fake meat products like the Beyond Burger and Impossible Burger. Hooray! If you love 'em, I'm happy for you. But I'll be totally honest, they just are not my thing. Maybe it's because I've just never been a beef fan, and maybe they just taste too real for me. But when it comes to burgers, I definitely prefer something vintage. Give me mashed beans, rice, mushrooms, all those things in a slightly mushy, hand-packed patty. And with that, here are my 5 'Old School'... This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. https://ift.tt/ygHPsr August 30, 2019 at 04:26PM
Easy Sweet Potato Veggie Burgers! With Avocado.
https://ift.tt/133Us9x Crave a veggie burger. Ok, so the 'fake meat' burgers are all the rage, and I'm super glad about that. But I have to admit, I'm pretty old school when it comes to my veggie burgers. And this one is my fave. It's also a fan fave. Sweet potato, white beans and a Panko bread crumb outer layer that is just to live for!... All your burger goodies get stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Buttery avocado. Dijon or special sauce or vegan mayo. Optional slice of vegan cheese. Pepper. Thinly sliced onion. Maybe even some pickles if you'd like. Stack this burger however you'd like or eat these pattie as a yummy side or salad topper! (Really, they taste so good just as is.) Huge bonus: these Sweet Potato Veggie Burgers are super... This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. https://ift.tt/ygHPsr August 30, 2019 at 03:37PM
The Friday Buzz: Carpool Karaoke, Cauliflower Hot Cereal, P is for Pterodactyl
https://ift.tt/2ZyuCLS Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week... Carpool Karaoke, Cauliflower Hot Cereal, P is for Pterodactyl, and so much more! Print Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week… Carpool Karaoke, Cauliflower Hot Cereal, P is for Pterodactyl, and so much more! I went shopping the other day and saw that sweaters are starting to hit the clothing racks. SWEATERS. I don’t even know how I feel about that right now! Part of me wants to hang onto every last bit of my lazy summer schedule and the freedom it brings, but there’s a part of me that just really loves the changing of the seasons. I can’t put my finger on it, but I love the vibrant colors of the trees and the smells of pumpkin chocolate chip cookies baking. Speaking of pumpkin, when do you start busting out all the pumpkin recipes? I have a pretty strict rule about not doing anything pumpkin until after September 1st. Kind of like how I refuse to put up any Christmas decorations until after Thanksgiving. I just can’t do it. Please tell me I’m not the only one! Okay, now that I’m all worked up about all the things, I’m going to take a breather and tell you about all the things the Simply Recipes team loved this week. OUR ABSOLUTE FAVORITES FROM THE WEEK
MEANWHILE ON THE INSTAGRAM FEEDLots of discussions around what veggies you did NOT grow up eating. I didn’t have zucchini until I was married and I’ll be honest, zucchini bread is still a little foreign to me! Some veggies our readers never had were:
Anything you’d like to add? Check it out here! READER COMMENT OF THE WEEKA few of our readers have left comments on our pie crusts but this one from Martha on our No-Fail, Sour Cream Crust takes the cake… errr takes the pie?
Keep on baking those pie crusts, Martha! Woot! Cheers to another glorious week! 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 https://ift.tt/2F9fkDA August 30, 2019 at 09:00AM
Frozen Siesta Cocktail
https://ift.tt/2MNBd3e Even cocktails can get uncomfortable when the weather turns hot—on a 90° day, a chilly classic gets to room temp pretty quickly if it’s served without ice. But don’t despair! Let your freezer and blender rescue happy hour. This drink hits all the right notes: It’s refreshingly tart and a little bitter, a nice change-up from your standard gin and tonic or frozen margarita.  
What is a Siesta Cocktail?Back in 2006, bartender Katie Stipe created the Siesta by riffing on the Hemingway Daiquiri, a Havana-made concoction made with white rum, fresh lime juice, fresh grapefruit juice, and Maraschino liqueur. Instead of the rum, Stipe used blanco tequila, and instead of the Maraschino, she opted for bittersweet Campari, an Italian liqueur that you may be familiar with if you like to drink Negronis. Shaken and served in a coupe glass, the Siesta is bracing and bright, with the perfect bitter edge. Still, in summer, we like it even better frozen! In this recipe, I punch up the flavors a bit and increase everything but the tequila to make sure the citrusy, tart-and-bitter flavor comes through, even when the drink is mixed with a copious amount of ice. What Tequila Should I Use?Any blanco tequila you like to sip will work well in this drink. I like to keep a decent 100% agave-based bottling around for all sorts of cocktails. A few favorite brands include Tequila Ocho, Tapatio, Siembra Azul, Olmeca Altos, Azteca Azul, Arette, and Calle 23. Avoid mixto tequilas, which are distilled from a mix of agave and cheaper sugar. And if you’re wondering what to make with the rest of the bottle, consider a Paloma or a Bloody Maria! 
What’s the Best Way to Make Frozen Drinks at Home?If you don’t have a slushee machine on your counter, you can use your blender to make a smooth frozen concoction. But it takes a little advance prep:
Feel free to keep multiple batches in your freezer if you have a crowd to serve! 
What Glass Should I Serve This Drink In?I like a rocks glass rimmed with salt for this drink, but you could also serve smaller portions in a stemmed glass. If you don’t feel like rimming the edge with salt, just add a pinch to each drink, but don’t skip it altogether—the salt brightens the flavors and balances the Campari’s bitterness. Tip: Put the glasses in the freezer after you’ve rimmed them to keep the drinks cool a little longer! MORE TEQUILA COCKTAILS FOR THE SUMMER
Products We LoveThis 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 https://ift.tt/2F9fkDA August 30, 2019 at 08:56AM
Eating for Fertility
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Since announcing our pregnancy a couple of months ago, I’ve been asked numerous times about our pregnancy journey and how I went from having hypothalamic amenorrhea to getting my period back and getting pregnant. This definitely wasn’t an easy or quick process… especially healing my hypothalamic amenorrhea. It took almost 2 full years! After struggling for so long to get my period back, I was naturally worried that it might take us a long time to conceive once we started trying to get pregnant, but luckily that wasn’t the case. Once we started using ovulation tests and timing everything out, it took about 3 months. I know this is quick and I honestly feel so blessed because I know the process of getting pregnant can be long and hard for many. If you’re at this point right now, know that I am thinking of you and sending you all the positive pregnancy vibes.
When researching for this post I found two interesting fertility stats:
Pretty incredible huh? Food is so powerful, especially when it comes to fertility, so I wanted to dedicate a post to eating for fertility! Whether you’re struggling to get pregnant, trying to get pregnant, thinking about getting pregnant or just straight up want to be eating the healthiest foods for your body, this post is for you. I should mention that during my journey to healing hypothalamic amenorrhea, I started going to an acupuncturist for fertility and have continued to go through my pregnancy thus far. The cool thing about acupuncture and Chinese medicine is that food is encouraged as the first form of medicine and there are specific foods that you should limit or avoid while trying to conceive. Foods to Limit/AvoidI don’t love cutting things out of my diet completely because I believe in eating a balanced diet without restrictions, but my acupuncturist did recommend that I cut back on the items below, which wasn’t too hard since I typically limit (or avoid!) these:
This isn’t a food, but tobacco and recreational drugs are obviously on the avoid list as well. Foods to EnjoyNow on to the fun part – foods to enjoy on the regular! As you’ll notice, there aren’t any magic ingredients that sky-rocket your chance of getting pregnant. I know this may feel discouraging to some, but I view it as a positive! If you’re eating a balanced diet overall, you are supporting your body to create life. Foods high in antioxidants Free radicals can damage sperm and eggs so it’s helpful to enjoy antioxidant-rich foods to combat this. Some foods that are high in antioxidants include:
Antioxidant-rich recipes to try: Antioxidant Salad, Maqui Berry Smoothie Bowl, Health Nut Smoothie Healthy fats, specifically omega 3 fatty acids Healthy fats help regulate your hormones and omega 3 fatty acids are particularly important. Foods high in omega 3 fatty acids include avocados, nuts, chia seeds and salmon. Looking for some omega 3 rich meal ideas? Try these: Superfood Salmon Salad, Chia Pudding, Egg and Avocado Bowl Anti-inflammatory foods In general, we want to limit the inflammation in our bodies. Turmeric, healthy fats, ginger, and berries are all great foods that fight inflammation! You can add turmeric to your everyday cooking and start looking for recipes that include it like my turmeric tahini dressing or this golden milk smoothie. Plant-based protein Some studies have shown that swapping animal protein for plant protein could increase fertility. You don’t need to go full vegetarian or vegan but make it a goal to try out more plant-based meals! I happen to know a great place you can find lots of vegetarian recipes. ? Bone broth Bone broth is the ultimate gut healer which in turn impacts your hormones! When your gut is out of whack, your hormones are likely out of whack so let’s balance and heal it all with bone broth. You can make your own bone broth or buy it from the grocery store. Superfoods/supplements There are some superfoods and supplements that have been linked to increased libido and fertility as well:
Prenatal Multivitamin Even though I aim to eat as healthy as possible, I started taking prenatal vitamins as soon as we started trying to conceive. They say you can even start taking prenatal vitamins a couple months before trying just to ensure you’re getting all the nutrients you need and priming your body for the conception process. Taking a prenatal vitamin is just like taking a multivitamin. You’re basically just filling any nutritional gaps that your diet isn’t providing and taking them before trying to get pregnant will do no harm. Added bonus, prenatal vitamins tend to make your hair and nails extra strong and shiny! I love the New Chapter Perfect Prenatal. Folic acid Folic acid is vitamin (B9) that is always discussed when talking about conception and pregnancy because it’s so important for preventing certain birth defects. There are plenty of folate-rich foods (like broccoli, brussels sprouts, spinach, asparagus, peas, chickpeas, and fortified breakfast cereals), but our bodies need more than what we can consume through diet alone. With this in mind, doctors highly recommend supplementing with folic acid two to three months before trying to conceive. This ensures your body has an adequate supply of folic acid and provides protection against neural tube defects, like spina bifida. Folic acid is one of the most important nutrients in prenatal vitamins so if you’re taking a prenatal vitamin already you should be good to go on the folic acid. Just make sure it has the recommended 400 micrograms (mcg) of folic acid. Let’s Not Forget the MenI focused primarily on female fertility and reproductive health when researching for this article, but we can’t forget that it takes two to make a baby, and men can do things to boost their fertility as well. Many of the same things apply, such as eating a healthy diet, maintaining a healthy weight, managing stress and avoiding smoking and alcohol, but there are some specific foods that are known to boost male fertility, like walnuts and oysters. If you want more information about this, here are some great articles to check out: 10 ways to boost male fertility and increase sperm count and fertility foods for men. Want to learn more about boosting your fertility with food? Check out these articles:The post Eating for Fertility appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH August 30, 2019 at 07:01AM
Crispy Cauliflower Po’ Boy Sandwich
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Happy (almost) Labor Day weekend! If you’re still looking for a really fun, delicious, and healthy(-ish!) main dish for your cookouts this weekend, this Cauliflower Po’ Boy Sandwich is just the thing for you! What is a po boy?A traditional sandwich from New Orleans, a po’ boy is typically served on French bread and stuffed with roast beef or fried seafood, oftentimes shrimp. A slather of creamy remoulade sauce ties the whole thing together. While I may not be making a roast beef po’ boy anytime soon, this crispy cauliflower po’ boy has been on repeat around here for the last few weeks. The crisp-tender cauliflower reminds me of the texture of fried shrimp, and I toss it in a lemony, Creole-spiced panko coating for a boost of flavor. Finished with juicy tomatoes, crisp lettuce, and a creamy/tangy/smoky sauce, it’s a delectable way to celebrate the end of summer!
My Po’ Boy Recipe IngredientsI’ve experimented with veggie po’ boys before, but this time I streamlined the recipe. I skip the cornmeal in the crispy coating, using a mix of panko, Creole seasoning, and lemon zest to coat the cauliflower. A lightly beaten egg binds it to the veggies. Then, I make an easy homemade remoulade sauce with 5 simple ingredients:
Just grab tomatoes, lettuce, pickles, and soft baguette or French rolls to complete the sandwiches, and you’re good to go!
How to Make a Po’ Boy SandwichOnce your ingredients are prepped, these sandwiches are easy to put together. Here’s what you need to do:
Po’ Boy Sandwich Serving SuggestionsI like to serve my po’ boys with a big squeeze of lemon and extra sauce on the side. If you need ideas for what to pair them with, try any classic picnic fare. As you can see in the photos, we like them with potato chips, but sweet potato fries with chipotle sauce or any of these summer salads would be great choices too:
Happy picnicking!
If you love this po’ boy sandwich…Try my BBQ jackfruit sandwiches, tempeh club, vegan banh mi, or avocado sandwich next! Other posts you may enjoy...
The post Crispy Cauliflower Po’ Boy Sandwich appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 August 29, 2019 at 02:12PM
How to Cook Brown Rice
https://ift.tt/2UgcFRc Even as a culinary school graduate, couldn’t get how to cook brown rice right for years: It was gluey. Or crunchy. Or burned. I knew how to French a rack of lamb, but I couldn’t cook a staple grain. I mean, it’s rice and water. What’s the big deal? Now I am a brown rice master. What changed? I became patient. You can’t rush good rice. Soon, you too, will be on the road to brown rice success! WHAT’S THE DIFFERENCE BETWEEN BROWN AND WHITE RICE?Brown rice is a whole grain. The outer hull is still on there (that’s what makes it brown). It’s got the germ and bran, as well. These things give it more fiber, a slightly nutty flavor, and a chewy texture. The hull, germ, and bran have been removed from white rice. That makes is cook pretty fast—as little as 15 minutes. But brown rice can take up to 45 minutes to cook. That’s the other big difference. 
RICE FIRST, THEN THE REST OF DINNERSince brown rice takes a bit to cook, it’s smart to get it going before you start prepping other parts of your meal. Monitor your rice as you go about other cooking tasks, and by the time the rest of your food is ready, your rice will be, too. BROWN RICE COMES IN DIFFERENT SIZES AND STYLESIs your rice long-grain? Medium-grain? Short-grain? Sprouted? Converted or quick-cooking? Brown basmati? Some of these cook more or less the same. Some don’t. Check the package to see what you’re dealing with. Our method here is for long grain brown rice. PICK THE RIGHT POTFor cooking 1 to 2 cups of dry brown rice, a 2-quart saucepan is just the right size. Too big and the rice may not steam right. Too small and it will boil over and make a sticky mess. And you want a lid that fits well and does not let tons of steam escape. KEEP A LID ON ITTry not to open the lid a million times as the rice cooks. Once again, it’s a prevention-of-steam-escaping thing. You can take a few peeks, but once you get the hang of it, peeking won’t even be necessary. WHY YOU SHOULD COOK RICE LOW AND SLOWStart the rice at a hard boil over medium-high heat with the lid on. When you hear your pot hissing or the lid jittering, immediately turn the heat down to medium-low, or as low as you can get it yet still have the liquid simmering. Why? Rice likes it nice and easy. Lower heat ensures tender, evenly cooked grains. And is discourages the liquid from boiling over and making a mess. Every stove is different, and it might take a little fiddling to get to the ideal nice-and-gentle burner heat on yours. 
LOOK FOR STEAM HOLESRight after the rice reaches that initial hard boil, set your timer for 35 minutes. When it goes off, lift the lid and check for doneness. Steam holes scattered through the surface of the cooked rice indicate it’s fully cooked. Cool, huh? LET IT REST AFTER COOKINGDo you like to be rushed? No, and brown rice does not like to be rushed, either. Patience makes brown rice fluffy. The difference between okay rice and perfectly cooked rice is letting it sit 10 minutes and passively steam after it’s done simmering. This is something 95% of package instructions neglect to tell you, but it’s really important. Think of these 10 minutes as part of the cooking time. Now you know the secret! WHEN TO ADD SALTI don’t add salt to my rice because usually I’m serving it with something saucy, like a curry or stir-fry, and that’s what will season my rice. But if you don’t plan on serving it to sop up sauce or flavorful cooking liquid, you may want to add 1/4 teaspoon of salt for every cup of dry rice. TROUBLESHOOTING
JAZZ IT UP!If you think brown rice is blah, consider upping the flavor with one of these techniques:
GOT LOTSA COOKED BROWN RICE? TRY THESE RECIPES!Recipes via Simply Recipes https://ift.tt/2F9fkDA August 29, 2019 at 09:00AM |
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