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The opening of Café Gratitude Kansas City!

April 23, 2012
tags: ,

I’m so pleased you all liked the massive tour of my kitchen and pantry in the last post. Please feel free to tweet it, “pin” it, or share it with your friends. It took a lot of work and time, and I’m kind of proud of it! ;)

I’m also proud that Kansas City, Missouri is the site of the brand new Café Gratitude. Yes, the raw/vegan restaurant. Yes, the same one as in California. No, they didn’t all close, just most of them, and the KC CG is brand spanking new.

I went to the grand opening celebration last night. The best part of this new location? It’s right around the corner from my apartment building! It took me and my friend Hillary all of a minute or two to walk there last night.

It’s so surreal to go there and see all the familiar CG signage – right here, in MY town! – plus their characteristic murals and décor inside.

We arrived right at 6pm, but somehow, the place was already pretty crowded!

Plenty of Café Gratitude merch was for sale.

The organic beer and wine was flowing, and it was all free! (Once again I will say, it sucks I can’t drink right now.) Servers were walking around with trays of finger foods, mostly flax crackers with various toppings (hummus, tapenade, salsa, guacamole, pâté, and more.)

The woman in the blue dress on the right in the photo below (reaching over the tray) is Natalie, the person responsible for bringing CG to Kansas City. She’s been working on this dream since 2007, and now, 5 years later, it’s finally happening!

Terces and Matthew Englehart themselves (the creators and owners of Café Gratitude) were there too, of course. Matthew was even walking around with a tray of smoothie samples! Another dish they brought out many plates of were these roasted potatoes with nacho cashew cream sauce.

And there were these chocolate macaroons. Ohh, man.

Hillary and I spent some time on the back patio to get away from the crowd, but when we tried to come back inside, we found that the crowd had grown exponentially! In fact, there was literally a line out the door at this point, since no more people could fit inside (and the patio was already standing-room-only, too).

A live band called the Makepeace Brothers played inside (they’ve opened for Jason Mraz before; not my type of music at all, but cool nonetheless).

Hillary and I ducked out of there early, around 7:30 (the crowd was just a little too overwhelming for me), but I’m really glad we went. I can’t wait to enjoy a few (dozen? hundred?) meals at this new Café Gratitude in the years to come!

 

3 years ago this week…
Chickpea-lentil slow cooker stew
Oat crumble jam bars
2 years ago this week…
Quick blueberry compote
Almost Vegan in Chigago, parts 2.1 and 2.2
1 year ago this week…
Lichtenauer family birthday “red cake”

39 Comments
from → Raw, Restaurant food

My Vegan Kitchen: le grand tour

April 19, 2012
tags: , ,

News & Notes

    • I want to give my heartfelt thanks to anyone who has been so generous as to donate (or even simply share the link) to my autoimmune wellness fund. Your kindness and compassion are deeply appreciated.

 

When I asked on Facebook last night if you’d be interested in a photo tour of my fridge, freezer, pantry, and kitchen cabinets – complete with lists of everything in ‘em – I received an overwhelmingly positive response! I’ve actually been interested in doing this for quite awhile, but have shied away from it, because I just know it’ll take me several hours to draft this post. But you’ve all been so kind to and supportive of me in my time of need, between my Hashimoto’s disease diagnosis, the introduction of my autoimmune/thyroid elimination diet, and my recent fundraising efforts, that I am happy to be able to provide this for you. I hope you find it valuable!

Buckle your seatbelts, because I’ve got a LOT to show you. Matt and I invest most of our spending money into our diets. We don’t drive new or fancy cars, we almost never buy new clothes, we rarely go out to eat or drink, and we travel only when Matt’s work pays for it or we have airline credits to use…but when it comes to food, we are willing to pay more than most in order to feed our bodies right. I also like to have plenty of food on hand at all times…what can I say; I’m a chef!

Other notes:
These lists will necessarily be disordered, since I store things in a somewhat-haphazard fashion.
I’ll try to include links for specific products when/where I can, since I know I’ll get a lot of “Where do you buy…” questions.
Almost everything is organic, and we also buy locally when possible (especially in the summer).  Although we committed to a mostly-organic kitchen quite awhile ago, it’s all the more important now with my Hashimoto’s disease; many herbicides, pesticides, preservatives, and chemical additives are toxic to the thyroid gland (and other endocrine tissues).
Lastly, although I’ve gone totally gluten-free (probably permanently) and soy-free (hopefully not permanently) at the moment, Matt still eats gluten and soy (though not very much), so our kitchen isn’t pristinely GF (yet).

(And one more thing:  if, after reading this post, you’re wondering how in the hell I fit all this food in my old, tiny kitchen, the answer is that I didn’t. I used one entire half of the second bedroom at my old place as a dedicated pantry. I am not even kidding you. I had two crappy old entertainment centers and a rickety old CD case in there on which I stacked bags, cans, containers, jars, and packages of shelf-stable food and ingredients, plus gadgets and appliances I had no room for in the kitchen. I actually kind of regret never taking a photo of that room…it was a monstrosity.)

First: a reminder of what this new kitchen looked like before we moved in. Bye-bye, counter- and cabinet-space!

We’ll begin with the refrigerator.


Top shelf:

Second shelf:

  • Ground flaxseed
  • Swiss chard
  • Spinach

Third shelf:

Top drawer:

  • Strawberries
  • Celery
  • Purple kale

Yay for drawer space!  Oftentimes, you’ll find grapes, bell peppers, mushrooms, zucchini, flat-leaf parsley, and cilantro in here too. If I could eat soy right now, we’d also have organic local tofu and tempeh on hand.

Second drawer:

  • Romaine lettuce
  • Cucumbers
  • Baby carrots
  • Celery hearts
  • Kelp noodles

Third drawer:

  • Carrots
  • Broccoli
  • Cauliflower
  • Broccoli/clover/radish sprouts
  • Irish moss (seaweed)

And now, the fridge door.

Top shelf:

Second shelf:

Third shelf:

  • Earth Balance vegan buttery sticks and coconut spread
  • Asian chili-garlic sauce
  • Red curry paste
  • Yacon syrup
  • Capers
  • Kalamata olives
  • Unsweetened applesauce
  • Jarred jalapeños

Fourth shelf:

Our freezer is much more sparsely populated. We like fresh food! But certain frozen staples can come in really handy.

Main compartment:

  • “Chicken” strips (for Matt)
  • Cubed butternut squash
  • Shelled edamame
  • Sprouted-grain Manna Bread

Bottom compartment:

  • Frozen blueberries
  • Frozen blackberries
  • Frozen raspberries
  • Frozen cherries
  • We’re a little low on frozen fruit right now (we usually use it for smoothies), but at other times you’re likely to see frozen mango, pineapple, strawberries, peaches, peeled bananas, and more in here.

Freezer door:

  • Prechopped young coconut meat
  • Frozen mixed vegetables
  • Tofurkey roast (for Matt)

Our cute little wine fridge. Matt’s parents gave it to us one year for Xmas. At the moment, we have…

  • Merlot
  • Pinot grigio
  • Sparkling wine (2 types)
  • Absinthe (we’re so goth)
  • Schnaps (from Austria; 2 types)

Matt and I do enjoy our wines and spirits. Elsewhere, we have a huge box o’ liquor (two of them, actually; you can see them in the top right of the next photo) that we haven’t bothered unpacking yet. It sucks I can’t drink right now!

Next up, these awesome translucent cabinets that make this kitchen look so cool. These lists will be looong.

Top left shelf:

Bottom left shelf:

Top center shelf:

  • Old-fashioned rolled oats
  • Gluten-free rolled oats
  • Steel-cut oats
  • Kombu strips
  • Dried mung beans
  • Dried navy (white) beans
  • Dried black beans
  • Dried chickpeas
  • Dried pinto beans
  • Dried kidney beans
  • Dried soybeans
  • Quinoa
  • Long-grain brown rice
  • Short-grain brown rice
  • Unsweetened shredded coconut
  • Arrowroot powder

Bottom center shelf:

Top right shelf (miscellany):

  • Raw buckwheat groats
  • Dried red lentils
  • Dried mini yellow lentils
  • Dried green/brown lentils
  • Whole flaxseed
  • Pink sea salt
  • Coarse-ground sea salt
  • Ener-G egg replacer
  • Agar powder and flakes
  • Corn kernels
  • Cornstarch
  • Empty glass bottles
  • Sushi mat, muffin tin liners, napkins, extra water filter, cherry pitter, etc.

Way back in this deep shelf, where you can barely see, I store TONS more stevia (powder, liquid, and packets; seriously, I stockpile this stuff); Matt’s and my various vitamin, mineral, and herbal supplements; and our coffee cups…

…plus tons more raw food ingredients which I often use for developing/testing new recipes.  Several of these will be repeats from above.

Top shelf:

Bottom shelf:

We also have this shelf near the window, which holds (top to bottom):

On our (rather messy) counter, we keep:

  • Apples
  • Bananas
  • Onions
  • Garlic
  • Lemons
  • Unripe avocados

Oftentimes you’ll also find sweet potatoes, cantaloupe, kiwi, limes, and tomatoes here.

That’s pretty much it for the food, but just for fun, here’s my “cooking corner,” between the stove on the left and the sink on the right, with my:

On top of the fridge live my:

My dehydrator resides on a microwave stand on the other side of the kitchen.

I won’t bother you with my silverware/utensil drawers, but here’s another cabinet:

And finally:

  • Plates and bowls
  • Glass and plastic containers
  • Some dishes on the top shelf I haven’t unpacked yet
  • Glasses (wine and regular)
  • Some more coconut nectar and my shotglass collection hiding up in the corner.

Annnd I’m spent.

Can you tell I’m a chef?  :P  This post took me about five hours to complete…whew!  I hope you enjoyed this peek into my busy kitchen.

So I heard this rumor that a vegan diet doesn’t offer very much variety.  What do you think of that statement?  ;)

 

3 years ago this week…
March leftovers
White bean & broccoli pasta toss
2 years ago this week…
Kidney bean-brown rice chili
Long-winded March leftovers
1 year ago this week…
April news bits & bites
One week, four foodie meetups
Review: ‘Seduced’ raw chocolate ebook

76 Comments
from → Homemade, Raw

Sugar-Free Strawberry Coconut Butter

April 13, 2012
tags: , ,

News & Notes

 

Thanks for all the comments about my autoimmune/thyroid elimination diet. I love hearing your perspective on the whole thing, not only in terms of my Hashimoto’s disease, but simply your thoughts on medically restrictive diets in general. I’ve already done a couple coaching sessions via phone and Skype, and I’m really excited about helping others navigate the world of autoimmune diseases, thyroid disorders, adrenal dysfunction, hormonal imbalances, food allergies and intolerances, and other mysterious symptoms and unresolved health problems.

I promised to start sharing autoimmune- and thyroid-friendly recipes with you soon, and today, I begin to fulfill that promise. And boy, do I ever have a treat for you!

This recipe was originally inspired by a strawberry “cream cheese” recipe that my friend Brittany over at Real Sustenance came up with. The first thing I thought, upon seeing it, was “Why have I never mixed coco butter with strawberries?!” I then promptly forgot about it for a few months. But when organic strawberries showed up at Whole Foods recently for $4.99 a pound (they’re $5.99 year-round, but I don’t let myself buy them till they start coming into season and the price drops by a buck. Every dollar counts!), I snapped them up, and luckily had the presence of mind to remember that I wanted to blend them with coconut butter. I make my own coconut butter at home on the cheap (I even put a “recipe”/set of instructions for homemade coconut butter in Practically Raw), so throwing this together was a cinch. And luckily, this recipe is completely autoimmune- and thyroid-friendly! Want to know why?

  • Coconut: Coconut is one of THE most healing foods for the thyroid. Its medium-chain saturated fats (i.e. medium chain triglycerides, or MCTs) can potentially boost the production and conversion of thyroid hormones in those of us with sluggish metabolisms. Coconut fat is also particularly excellent for anyone with digestive ailments. It’s antibacterial and antimicrobial, and since MCTs don’t require bile from the gallbladder to be digested, they can be sent directly to the liver and burned for energy instead of being stored as fat. Don’t listen to the misguided low-fat preachers—fat does NOT make you fat!

(Side tangent: I can’t help but give you my take, as a linguist, on the very word “fat.” It’s an unfortunate circumstance of the English language that the words for dietary fat and body/adipose fat are the same word: fat. In many other languages, this is not the case—they are two separate entries in the lexicon. For example, in Spanish, you’d say a person is “gordo/gorda,” but that a food contains “grasa.” Make sense? Fat rocks; don’t be afraid of it!)

  • Strawberries: Strawberries are low-sugar, low-glycemic, high-fiber little wonder fruits with a high content of potent antioxidants such as vitamin C, which help reduce the oxidative stress associated with inflammation. Strawberries do contain goitrogens – compounds that can inhibit thyroid function in some people – but their goitrogen content is so low, it’s not worth worrying too much about.
  • Stevia: Since I have quite the sweet tooth, I wanted to add sweetness to this recipe beyond the natural sugars contained in the berries. Using stevia allows me to keep this recipe free of added sweeteners, which lessens the impact on blood sugar levels and keeps the pancreas from releasing too much insulin.
  • Sea salt: Good-quality sea salt contains trace minerals and is very important for proper adrenal function. People with thyroid and autoimmune diseases often have overtaxed adrenal glands; a healthy amount of sea salt in your diet can better help your body deal with mental and physical stress.

Make sense? Sound good? Then on to the recipe! If you’re a fan of my raw white chocolate coconut-macadamia nut butter, you will LOVE this.

Sugar-Free Strawberry Coconut Butter

(Inspired by Brittany’s strawberry “cream cheese”)
raw, vegan, gluten-free, soy-free, grain-free, nut-free, oil-free, sugar-free

1 cup coconut butter (or 3 cups unsweetened shredded coconut*)
1 1/2 cups sliced fresh (or thawed frozen) strawberries
1 to 2 packets stevia (preferably NuNaturals)
Big pinch of sea salt

*If you don’t have coconut butter on hand, place 3 cups unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!

Combine the coconut butter, strawberries, stevia (I used two packets, but if you have less of a sweet tooth, you may want to start with just one), and salt in a high-speed blender or food processor. (Or, if you made coconut butter from scratch as directed above, simply add the strawberries, stevia, and salt to the blender/food processor.) Blend until completely smooth; taste for sweetness and adjust as desired. Transfer to a glass jar to store—the butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator.

Yield: about 2 cups
Per serving (2 tablespoons): 97 calories, 9.1g fat (8g sat), 4.3g carbs, 3g fiber, 1g protein

Substitution option
If you don’t have (or don’t like) stevia, you can use coconut palm sugar, xylitol, or organic granulated white sugar in its place; start with 1 tablespoon, then sweeten to taste.


Freshly-made coconut butter


Heap up your measuring cup with strawberries


Blend, baby, blend

I’m sure this lovely pink butter would make an amazing spread for toast.

You could also go crazy and dip more fresh strawberries in it.

How about slathering it on graham crackers? (I put a recipe for raw Graham Crackers in Practically Raw!)

I’ll be honest with you, though…

…I pretty much ate this entire jar’s worth of Sugar-Free Strawberry Coconut Butter…

…right off the spatula.

ENJOY!

 

3 years ago this week…
March leftovers
White bean & broccoli pasta toss
2 years ago this week…
No-bake almond butter balls
1 year ago this week…
P90X weeks 11-13: the wrap-up

99 Comments
from → Homemade, Raw, Sweet

My autoimmune/thyroid elimination diet

April 11, 2012
tags: , ,

News & Notes

 

Thanks for all the comments on our awesome new apartment! Matt and I are still working on getting the place set up, and we’ve got furniture deliveries scheduled through the next couple weeks, but hopefully come May, I’ll be able to show you what it looks like all finished and purty.

As promised, today I’m going to tell you the details of the autoimmune/thyroid elimination diet that my doctor put me on recently after diagnosing my Hashimoto’s disease. Please remember that this is not intended as medical advice to anyone out there; it’s merely a look into the current regimen I’m doing as we’re working to get my inflammation under control.

Just since my post last Tuesday, I have received hundreds of comments, emails, Facebook messages, etc. Though most of them were simply words of encouragement and support, I was truly shocked by how many are from people who have an autoimmune disease, or have a child who has one, or know someone who has one, or suspects they have one. Clearly, the demand for allergy- and autoimmune-friendly food is far greater than I ever realized. The good news is that I’ll now be able to provide some much-needed information, recipes, and coaching to this oft-neglected sector of eaters. I’m actually really excited about that aspect!

So here’s my big announcement. I’ve spent dozens of hours in just the last week replying to the aforementioned comments and emails, and considering my schedule and responsibilities (including caring for my own health), I can’t afford to dedicate as much free time to that from here on out. However, I now recognize how many people out there need a friendly ear to listen to their story, someone committed to helping them investigate symptoms and root out slippery health problems, someone eager to point them toward cooperative doctors, reliable advice and information, and helpful books and websites. I am ready to be that person for you. I want to help you find answers, connect dots, and become an advocate for your own health. As such, I’m pleased to announce I’ve updated my Coaching page to reflect my new interest in helping others solve and overcome their health woes related (but not limited) to autoimmune diseases, thyroid disorders, adrenal dysfunction, food allergies and intolerances, and other mysterious symptoms and unresolved health problems. If you want to start finding answers to why you don’t feel your best, please don’t hesitate to contact me and enlist me as your health coach and advocate.

Now, on to the diet!
The following are lists of what I can and cannot currently eat. I must eat immediately upon waking and every 1-2 hours after that, all the way up until bedtime, to keep my blood sugar stable. I also have to include a good amount of protein or fat at every meal (i.e. no purely-carbohydrate meals or snacks).

WHAT I CAN EAT

  • Most non-starchy vegetables (excluding nightshades; see section below):  asparagus, spinach, romaine, Swiss chard, kale, watercress, broccoli, beets, cauliflower, carrots, celery, cucumber, artichokes, garlic, onions, zucchini, squash, rhubarb, etc.  My doctor has also given me the ok to eat limited amounts of sweet potatoes, as long as they’re accompanied by plenty of protein and/or fat (like coconut butter). Cruciferous veggies (like broccoli, cauliflower, kale, Brussels sprouts, etc.) are best eaten cooked, not raw, as the goitrogens they contain can inhibit thyroid function in susceptible people like myself.
  • Fermented foods:  kimchi, sauerkraut, pickles, coconut yogurt, kefir, kombucha, etc.
  • Low-glycemic fruits:  berries, cherries, apples, pears, peaches, apricots, plums, avocados
  • Coconut:  coconut oil, coconut butter, coconut meat, coconut milk
  • Seeds:  chia seeds, hempseeds, flaxseeds, sunflower seeds, sesame seeds, pumpkin seeds
  • Olives:  olives and olive oil
  • Non-nutritive sweeteners:  stevia, xylitol, erythritol
  • Seasonings: sea salt, dried herbs and spices
  • Raw, vegan, gluten-free protein powders: Apex Energetics, Sunwarrior, PlantFusion
  • Limited amounts of superfoods:  maca, mesquite, bee pollen, nutritional yeast, apple cider vinegar, cacao powder, cacao butter
  • Animal products:  organic meats and non-polluted fish are allowed in this program, but I am not eating any animal foods.

WHAT I CANNOT EAT

  • Sugars:  table sugar, honey, agave or coconut nectar, molasses, corn syrup, rice syrup, coconut palm sugar, etc.
  • High-glycemic fruits:  watermelon (::sniffle::), mango, pineapple, banana, raisins, dates, other dried fruits, etc.
  • Grains and pseudograins:  wheat, oats, rice, barley, buckwheat, corn, spelt, amaranth, kamut, millet, quinoa, etc.
  • Any other gluten-containing foods:  seitan, salad dressings, ketchup, soy sauce, other condiments, etc.
  • Dairy:  milk, whey, cheese, cream, butter, etc.
  • Eggs
  • Soy:  soymilk, tofu, tempeh, soy protein, vegetable oils, etc.
  • Alcohol:  beer, wine, liquor, sake, liqueurs, etc.
  • Coffee or tea
  • Nuts:  cashews, macadamia nuts, pecans, walnuts, almonds, pistachios, pine nuts, Brazil nuts, hazelnuts
  • Legumes:  beans, lentils, peanuts
  • Nightshade plants:  white potatoes, tomatoes, eggplant, bell peppers

CURRENT SUPPLEMENTATION
I’m wary of going into detail about my supplementation regimen, simply because it’s VERY specific to my body’s issues, but I’ll tell you the basics.

  • Protein powders as listed above, 2-4 scoops per day.  Since I am not including animal products in my plan, and my body absorbs protein poorly right now, it’s especially important that I get plenty of hypoallergenic plant protein on a daily basis.  The Apex Energetics ClearVite protein powder my doctor gave me also contains vitamins, minerals, and herbs for enhanced nutrition and digestion.
  • A supplement formulated to help soothe, heal, and repair my intestinal lining and encourage beneficial bacteria to take up residence in my GI tract
  • A supplement to kill the H. pylori bacteria in my stomach and strengthen my flagging immune system
  • A very powerful probiotic

My supplementation regimen will change as time goes on; in a couple months, I may even be on a completely different set of supplements.

And there you have it!  Things are going to change pretty rapidly as the weeks and months go by, but I promise to keep you updated.

Best of all, soon I’m going to start creating and posting autoimmune- and thyroid-friendly recipes as I play around with this diet.  Any requests?

Thank you all, again, for your love and support as I dedicate myself to healing!

 

3 years ago this week…
March leftovers
White bean & broccoli pasta toss
2 years ago this week…
No-bake almond butter balls
1 year ago this week…
P90X weeks 11-13: the wrap-up

56 Comments
from → Raw

A clean slate. A fresh start.

April 9, 2012

News & Notes

 

I am beyond moved by all your kind comments and words of support and encouragement, both in the post and on Facebook, in response to my announcement last week about my Hashimoto’s disease diagnosis. Thank you all so much, every one of you. I can’t even begin to tell you how much it means to me. I am speechless.

In the coming weeks and months, I promise to share more information with you, from my treatment to my diet to the progress of my symptoms. But today, I want to introduce you to…my new home! Matt and I moved over the weekend, and while we’re still not totally unpacked, this gorgeous loft apartment in the Crossroads arts district of downtown Kansas City, Missouri is already feeling like home. I’ve been craving a clean slate, a fresh start, to match my new determination to beat my Hashimoto’s disease (or at least get it under control), and having a brand new living space (after 6 years in the old place) feels like a breath of fresh air.

Welcome to our new home. :)

The living room:

The entire apartment has polished concrete floors. No more vacuuming!

The bedroom:

The office:

Bathroom #1:

Bathroom #2:

The hallway leading from the front door, past the bedroom and first bathroom, into the living room:

The apartment features lots of exposed brick, concrete, and piping…

…and the light fixtures are new and modern.

I saved the best for last…THE KITCHEN!

If you recall what the kitchen in my old place looked like, then it should come as no surprise that I nearly hyperventilated upon touring this place.

As great as the whole apartment is, the kitchen is THE thing that sealed the deal for me.

And finally, my other favorite part: the view.

Both the living room and the kitchen have huge windows overlooking downtown Kansas City.

There’s the new Kauffman Center for the Performing Arts (with the spires of Bartle Hall rising up behind it) and the famous Marriott featuring multicolored lights all over the south side of the building that “put on a show” every night…

…and we have a view of tons of other historic buildings downtown. Squee!

On top of that, a bajillion restaurants (including joints like FüD, Blue Bird Bistro, and the soon-to-be new Café Gratitude), bars, clubs, coffee shops, arts and crafts stores, yoga studios, fashion boutiques, theaters, art galleries, and more are within walking distance. Crown Center, Liberty Memorial, Union Station, Martini Corner, the Westside neighborhood, Union Hill, and the historic Freight House are right around the corner from us. The Central Business District, the Sprint Center, the Power & Light District, Quality Hill, 18th & Vine, the West Bottoms, and City Market are just a few minutes away, as well as Midtown, Westport, and the Country Club Plaza in the other direction. We’re a hop, a skip, and a jump away from I-35.

In other words, AWESOME. The status update I posted on Facebook on Friday night, our first night in the new place, says it all:

I’m standing in my new apartment watching the sun set over the downtown Kansas City skyline. Hundreds of people are roaming around outside at First Fridays, a monthly art crawl. A food cart and a giant telescope have been set up on the sidewalk across the street, and the sound of someone playing bagpipes is wafting through my open window. Downtown living already rocks.

I can’t wait to show you what it looks like once we finish unpacking and arranging the place!

In my next post, though, I plan to talk about the details of the autoimmune/thyroid diet my doctor started me on last week. I know a lot of you have been curious!

QUESTION: Have you ever lived an urban setting? Have you ever wanted to?

 

3 years ago this week…
March leftovers
White bean & broccoli pasta toss
2 years ago this week…
No-bake almond butter balls
1 year ago this week…
P90X weeks 11-13: the wrap-up

84 Comments
from → Other
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