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Have You Tried Perogies? They’re Polish Pockets of Pure Love!

In Do-it-Yourself on March 13, 2014 at 7:55 pm

ImageI never hear of any of my friends talking about Perogies, but it’s something my mother used to make for me as a kid, just the store-bought kind, and I’ve made it a few times as an adult. I’ve yet to make it by hand. A Polish acquaintance recently presented an entire package of Perogies that made me smile with glee, and that I will happily cook tonight!

What are Perogies? If you like Chinese dumplings and potstickers, and Italian raviolis and other stuffed pastas, you’ll love Perogies. What’s even better, you can find packages of Perogies in any grocery store in the freezer section for a comforting, but budget-friendly meal. Choose from a variety of cheese-filled or potato-onion-filled Perogies, and you can either just boil them or fry them up, have them plain, or dress them up.

It astounds me that more people don’t talk about or know about Perogies. Everybody loves them….even kids devour them.

I’ve found a good link that gives some ideas on various ways to top and/or make your Perogies into a one dish meal. Check these out if you’d like to venture into buying some pre-made Perogies and want ideas, or even better – if you’re wanting to make your own:

Background of Perogies (Pierogi)

Perogies – Serving Ideas

Make Your Own Perogies!

Photo Credit: Thibeault’s Table Blog

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Going Gnudi Tonight – Spinach Gnudi with Sage Butter

In Do-it-Yourself, Gluten Free on September 29, 2013 at 11:48 am


Going Gnudi today.

What is Gnudi?

Gnudi (yep…pronounced “Nudie”…see why I love this already?) is ricotta cheese dumplings, and different from Italian Gnocchi (pronounced ‘Neeyoh-kee’), which is a type of delicious potato pasta that takes more time, kneading, and work.

With the brilliant sunshine this morning and cooler fall air, I actually woke up thinking about Gnudi today. Terrible.

I’m going to go with it! I say tonight for Sunday dinner, I’ll make Spinach Gnudi with Sage butter. For those of you who love Italian food, but don’t want it to be completely carbtastic — or for those of you who have gluten-free diets — this is a great meal. For GF – substitute the gluten free flour of your choice – I would think rice flour would keep the flavors clean. I’m willing to bet Gnudi is kid-friendly too and you can sneak a good amount of veggies in it.

Once I get the hang of this recipe, I’ll continue to mix it up later by making butternut squash or pumpkin versions!

Here are some great links and blogs for Spinach Gnudi with Sage Butter:

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Photo and Recipe Credit: Chef Bertaccini’s Blog, The Art of Italian Dining

Recipe Credit

Juicy. Spicy. Delectible. No-Dredge Buttermilk Fried Chicken.

In Do-it-Yourself, Gluten Free on September 29, 2013 at 11:35 am


MMmmmmmmMMMMmmmmm!For fried chicken that is flavorful throughout and brings you to your knees with its juiciness, I’ve taken a tip from Chef Todd Richards from The Shed at Glenwood, who actually marinates his chicken for 4 days! Other than the 4 day marination, this chicken was pretty low maintenance!My marinating liquid consisted of: 2% buttermilk, garlic powder, kosher salt, cracked black pepper, thyme, cumin, Garam Masala, ginger (and maybe some onion powder?). Fresh ginger, fresh onion, and fresh garlic paste would be even more awesome, if you can manage that. Mix enough buttermilk and spices to cover most of your chicken pieces in a big bowl and cover it with Saran Wrap and keep in the fridge between 1-4 days. Any less than a day and you risk having zero flavor in the chicken. The 4 day mark? The chicken tastes sublime.

I don’t actually like super coated chicken where you you don’t even really taste the chicken or worse, gummy chewy over-breading that doesn’t fry up properly, so I actually added about a teaspoon worth of tapioca starch (you can use cornstarch) with my cup of flour for breading the chicken. This creates a light, crispy, airy crunch. You can try another kind of base flour for gluten-free fried chicken – I like working with rice flour, but for this recipe, I think even nuttier flours or even chickpea flour would be wonderful.

I also added seasonings like smoked Spanish Paprika, kosher salt, pepper, garlic powder, onion powder, and some curry powder to my flour too so that the batter would be tasty too. So, some of the deep coloring you see in the picture are probably attributed to the spices, as well as the frying. In this picture, I only fried up chicken thighs and legs.

You already know I just like to eat and hate extensive, longass prep, cooking, blah, blah, blahhhhh. I’m a lazy cook I actually skipped the flouring, egging, flour-dredging step and just put my already marinated in buttermilk chicken into a ziplock bag with my flour mixture and just did a quick bag shake, and with some tongs, tapped the excess off into the bag and put the chicken into my hot cast iron pan filled with oil. I had heated up enough oil to reach about 1/3 up to the chicken, to a little over medium heat. The chicken was fried roughly 10-12 minutes per side. After it was done, I transferred to a metal rack and let the chicken rest and drain for a bit and then plated.

Best part? Bag of flour tossed without any gross gummy stuff to clean up. More chicken crunchy crispy deliciousness, less mess!

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Do-it-Yourself – Sop-worthy Garlicky Mussels

In Do-it-Yourself, Gluten Free on September 29, 2013 at 11:17 am


This is a great video and recipe on making basic Garlic-White-Wine Mussels at home. Honestly, now that I’ve made it at home, I’m not going to bother ever ordering this at a restaurant. It’s THAT good. With Prince Edward Island Mussels at barely $3/pound at the Farmers Market, I can make as much garlicky savory musselly goodness to my heart’s desire, and henceforth…I’m not spending the $20 and upwards for this dish at a restaurant! Such a sense of freedom! Also, this dish looks pretty impressive on the table and whoever you’re serving it to will feel mighty special.

I used fresh tarragon, basil, and some parsley straight from my garden, as well as garlic and shallots. You can also use red onions instead of shallots for wonderful flavor.

Silly me, I ran out of butter recently and forgot to pick some up, so I used extra virgin olive oil instead; additionally, I used some grated Gruyere that I had from a previous experiment (the Gruyere Apple Pie!), and that turned out fine and added the flavor and thickness to the sauce that is totally soppable with crusty bread. I also added half a lemon’s worth of juice for a bit of bright flavor, but that’s optional. For variation, you can use chopped fresh tomatoes instead for a rich tomato sauce.



*Word of advice about mussels – don’t eat any of them that are still closed after cooking. Before cooking, mussels are usually closed but sometimes become open. I usually do a tap test even before I cook mussels to make sure they’re still alive – if open-shelled, I tap on their shell and they will slowly close their shell if alive (they’re just being lazy) and if it never closes, I toss them out. And once again, upon cooking, if the shell is fully closed, discard it and don’t eat it.

For faster cleanup and a sanitary kitchen, bag up the shells and throw it out to your main garbage can or dumpster immediately. Don’t bother keeping seafood related stuff in your kitchen and waking up to lovely scents of fragrant old shellfish.


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Brunch and Dinner-worthy: Zucchini Pancakes

In Do-it-Yourself, Gluten Free on August 4, 2013 at 1:37 pm


These zucchini pancakes were RIDICULOUSLY easy to make and were gobbled up immediately.

These aren’t sweet pancakes, nor do they have any flour – these are probably more like how hashbrowns or potato latkes are made. So maybe they’re more skillet cakes and not pancakes? I digress…

I didn’t bother looking up a recipe and poked around the kitchen and made stuff up as I went along. It turned out great. I used zucchini and chives I had from my garden.

I used a box grater to grate the zucchini into a bowl, skin on. I have a KitchenAid box grater, which is sturdy and doesn’t pop in and out like some flimsy graters do, and has an ergonomic handle. The prep time was next to nothing, but cooking time is a bit longer to help solidify the cakes.

Then as followed:

– Season the grated zucchini with kosher salt and cracked pepper, added some garlic powder too (but you can use fresh garlic, I was just lazy). Drizzle a tiny bit of extra virgin olive oil into this grated zucchini bowl.

– I chopped some banana peppers I had from the garden just to add some flavor and get some more body to the cakes, but it didn’t add any heat, you can add any kind of peppers or omit. Same with onions. I didn’t add any out of laziness, but you can.

– Whisk one egg in another bowl. Add kosher salt to the egg mixture and drizzle a little bit of olive oil into the egg. Pour this egg mixture into your grated zucchini bowl.

The olive oil was added so that the mixtures don’t burn.

– Heat some vegetable oil and a bit of butter (or just use butter) in a skillet to medium heat. I used a small cast iron pan, but you can use a non-stick or stainless steel pan. Spoon in the zucchini mixture into the skillet. I made mine about 3 inches wide or less so that the shape would maintain and I could flip the cakes easily. Leave some room in between zucchini mixture mounds.

– Keep zucchini mixture on the skillet at medium heat and use a spatula to push the sides in to keep a round shape. Don’t move or flip the zucchini cake. You’ll notice that zucchini releases a lot of water and steam, so this is normal. You’ll need to keep the zucchini cakes on the skillet until most of this water is evaporated.


– Press down the cake with a spatula after about 3 minutes to get the cake cooked throughout. By about 5 minutes or so, the cake should be able to move without turning into a big mess (similar to how buttermilk pancakes need some time to cook on one side before being flipped). Flip the cakes and let it do its thing for another 5 minutes until golden brown or darker.

– Plate and top with goat cheese (or other favorite cheese), chives, and if you wish, bacon crumbles.



Bright, Refreshing Dish in the Dog Days of Summer – Panzanella

In Do-it-Yourself on June 29, 2013 at 2:42 pm


In the dog days of hot, humid, but gorgeously sunny weather in Georgia – I tend to want cold flavorful dishes and foods that don’t need a lot of time in a hot sweltering kitchen.I had a lot of bright garden veggies and herbs, and unfortunately, a crusty baguette bought for a cheese party that had morphed into a rock hard baton worthy of doing some major organ damage if I ever decided to use that thing as a weapon.

I was hot and hungry, so I made some Panzanella – a Tuscan provencial summer dish that makes use of those once-crackling pieces of chewy bread, and your summer bounty of colorful and water-rich produce (you may have noticed a trend in my recent posts of summer dishes because it’s just too hot lately – Garden Squash and Green Tomato Bake and Vietnamese Spring Rolls).

Simply dice up tomatoes, cucumbers (cut out the seeds), and chop some herbs and the stale bread you have on hand. Mix with extra virgin olive and season with kosher salt and cracked pepper, and minced garlic (or garlic powder may work). You can add yellow bell peppers or other veggies for additional crunch and color, and even red wine vinegar if you have any, but the tomatoes I had provided enough tartness, so I didn’t add any. Grate some white cheese of your preference: Pecorino, Romano, Parmigiano- Reggiano, Gruyere, etc.

Combine – you can even be a little heavy handed with your spoon (or bare hand) to crush some of the tomatoes. Let sit for about 30 minutes.

Between the juices and oil, the bread will soak up all the flavors and juices – which makes this a satisfying meal on a hot day. For an all encompassing meal, you can put in shrimp or chicken, or lentils/beans if you’re vegetarian. Deliziosa!

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Garden Squash and Green Tomato Bake

In Do-it-Yourself on June 16, 2013 at 9:50 pm

For tonight’s dinner, I made a veggie side dish using a beautiful yellow squash, a green tomato, a few grape tomatoes, and herbs straight from my garden!

I sliced the squash and veggie into discs and chopped up the herbs (I had basil, marjoram, oregano, thyme, flat-leaf parsley, and small chives in my garden so I just picked up a few sprigs each), and preheated my oven to approximately 325, but I think 350 degrees F would be fine.

In another small bowl, I crumbled up some crackers and heel-ends of bread. In a shallow baking pan, I placed a layer of crumbs down and a layer of veggie disks. I then seasoned disks with kosher salt, pepper, and sprinkled with garlic powder (you can use fresh chopped garlic if you’d like), and some of the chopped herbs. Some olive oil was drizzled after arranging a layer.

I had a big block of aged Vermont white cheddar, so I shaved some of the cheese and placed it on the disks as well. I kept alternating layers of squash disks, herbs, crumbs, cheese, and tomato disks, crumbs, cheese and drizzling olive oil until finished and put the few ripe grape tomatoes I had on top. I placed my baking dish into the oven for about 25 minutes. The cheese had bubbled up.

Without the standard butter and milk (extra fat and sometimes squishy gloppiness) that casseroles usually have, I could still taste the squash and the sweet-tart flavor of green tomatoes, yet they still had some bite to it; the herbs and bit of cheese just brought out the flavors. I will definitely make this again!

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Make this Gorgeous, Easy, and Light Soup: White Turnip Soup

In Do-it-Yourself, Gluten Free on June 8, 2013 at 1:46 pm

This gorgeous and nutrient-packed White Turnip Soup was shared by my long-time pal, KC Scott, who formerly worked as a chef at the Ritz Carlton. Her 8-year-old daughter dubbed this Turnip Soup “divine.”

A lot of small, white turnips with full greens are available in supermarkets and farmers markets right now, but you can also make this soup out of leeks.


White Turnips with Greens

White Turnips with Greens

White Turnip Soup

Chop up some onions, shallots and garlic and sautee in either butter or olive oil (or use a combination of 1/2 butter and 1/2 olive oil).

She then whisked some chicken stock together (4-6 cups) using Better than Bouillon brand with water, but you can use other kind of pre-made chicken stock, and small-diced white turnips. Simmer this mixture for 8 minutes then add the julienned turnip greens for a quick minute or two.

If using chicken stock (and/or the butter) that already has sodium/salt in it, this recipe may not need any additional salt to season, but if using low-sodium, sodium-free stock, or unsalted butter, you can add some kosher or sea salt to taste. Use gluten-free stock or homemade stock, if you have gluten intolerance, or replace with vegetable stock if you’re vegetarian/vegan.

This soup can be paired with some crusty baguettes and cheese, Bruschetta, crudites, or anything else you’d like on the side.

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Image Credit (Soup): KC Scott
Image Credit (Turnips): Only Foods.net

Great Summer Meals: Vietnamese Spring Rolls

In Do-it-Yourself, Gluten Free on June 8, 2013 at 12:34 pm

With the summer heat already in the south and soon coming in other areas, afriend of mine was asking about light, easy to make meals that aren’t too heavy or heat up the kitchen a lot.

Vietnamese spring rolls are some of the best meals I’ve ever eaten on a hot day. They’re fun to make with people and children tend to like them too! They’re also gluten free. You can round out the meal with lots of diced fresh fruit. You can even make a yogurt-honey dipping sauce for your fruits as well. These spring rolls make for a great picnic meal as well.

This comprehensive video shows step by step how to prepare Vietnamese spring rolls and shows how to roll fresh spring rolls in 2 different ways. You can buy Vietnamese Rice Paper in any Asian grocery store – there are usually small Asian stores, if not big supermarkets in many cities.

Though pork is optional, I’ve made these spring rolls with shrimp and/or with grilled fish before too, it’s delicious! You can also add Sriracha or various hot sauces to your dipping sauce. If you have wheat or gluten issues, make sure to check the label on the Hoisin sauce to make sure it’s gluten-free.


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Photo image credit: online image

The Classics: Pan-seared Steak with Mushrooms and Onions

In Do-it-Yourself, Gluten Free on May 4, 2013 at 6:59 pm
Steak Collage

Sirloin Steak with Mushrooms and Onions

I’m the most sacrilegious semi-traditional Hindu girl you’ll ever meet.

I LOVE steak. I love meat. GROAR.

My parents are the same way.

Due to weather, and sometimes lack of charcoal briquettes, I do steaks indoors. The benefit of doing an indoor steak is having a nice buttery, mouth-watering, juicy steak and preparing some simple side dishes while it’s cooking. Though I’m sure there are more accurate recipes for timing of steaks and such online, lately, I’ve been eyeballing the steaks. If I had to judge what makes a great steak, I would say

1) Having it juicy
2) Seasoning

Choose Some Meat

I’ll briefly do an overview of what I know of cuts. I can dig deeper into this topic and include some nifty graphics I find on beef parts for another post!

Porterhouse: A Porterhouse actually is all of the cuts of meat together. You have the filet mignon, the NY strip, ribeye portion and I think the sirloin too. That’s a bigass piece of meat that nobody really can finish alone, but if you’re feeding your family, that’s a good thing to get and carve up.

Most people tend to buy the meats cut up – so here are the types.

Sirloin is the leanest, so there’s not too much fat on that, and it’s the healthiest, meatiest of the bunch. It also is easy to dry out because it doesn’t have as much fat. It’s also very budget friendly.

Ribeye is more marbled, very tender, and is all kinds of yummy juiciness. One of my faves.

Another fave of mine, New York Strip has one long strip of fat that is delicious when you put it on high heat and turns into this golden bubbly buttery crispy part bordering your steak. It’s lovely and keeps your steak ridiculously juicy. It sometimes has a thin sturdy bone in it. New York strips may be the fattiest, I am not quite sure. Ribeyes and New York Strips are pricier.

One of the most delicious is Prime Rib – which usually has an oval bone in it. This cut will make you cry it’s so wonderfully tender and juicy. Prime rib is usually on the higher end in price.

Filet is smaller, super duper tender, and is the smallest part of the big meat porterhouse piece. Most chicks like this cut, though it doesn’t do anything for me in terms of filling me up, or really flavor for that matter. Just personal choice. It’s squishy and has less flavor to me than the ribeyes, NY Strips and prime rib. It’s got similar flavor to sirloin, but is much more tender.

The above cuts don’t really need to be marinated, just the salt/pepper few spices seasoning combo I told you about earlier works here for about 10 minutes.

**The below need to be marinated.**

There are cheaper cuts of meats for other purposes. Skirt steak is good and cheap, and is great for fajitas or eating alone with sauteed onions and such, wrapping around goat cheese, which is super scrumptious. I would definitely marinate skirt steak to make it tender as well as for flavor – you can throw orange juice, lime juice, lemon juice, whatever the hell you have in the fridge on skirt steak.

There’s other things like big top sirloins, eye of round, and whatever else, but those are for slow roasting in its own juices and pair well with root veggies and other things. They get tough with quicker high heat cooking, but you still can sear the outside with high heat in a pan and then stick it in your dutch oven/le Creuset, or crock pot.

Seasoning Steaks (Beef, Lamb, etc.)

The seasoning portion comes first – I liberally spread kosher salt, garlic powder, crushed black pepper, and paprika on my steaks. For lamb shoulders, I add rubbed sage. Do this on both sides and let it sit on a plate for 10-15 minutes to let the stuff do its work on the meat before cooking. There’s no need to marinate the steak for hours, this is enough time. The end result – you don’t really taste anything overpowering but a good beefy flavor when you’re done, but it’s the combination of what I mentioned that seasons everything while it’s cooking. You have to basically get a piece of steak from the package, and just be liberal about all stuff you put on it, pat it down on the meat.

Season Your Steak

Season Your Steak. Don’t Be Bashful.

Sear That Baby

The rest for me is eyeballing and I like my steaks medium to medium rare, I can’t stand tough well-done steaks. You may as well eat a shoe at that point, it would taste better.

I absolutely love to use a cast iron pan for my steaks. I put in a good mixture of pan oils and fats which probably accounts for the juiciness and lack of burning. I pour a bit of regular vegetable oil in the pan to coat the pan, drizzle some olive oil in for flavor, and then melt some butter in the pan and mix. Of the three the olive oil is more prone to burn at higher heat (high smoking point), so the vegetable oil stabilizes it. This pan should be heated at medium/medium high so that the outside of the steaks are seared. Depending on how thick the steaks are, I do a few minutes (2-3) on each side (super thick steaks). For thinner steaks, reduce this time.

From my chef friends, I’ve learned to finish my steaks off in the oven. This way the inside gets done at a lower temperature. This particular steak was a few inches thick, so I put it at 350 degrees for about 5 minutes. I got a nice medium steak with a bit of medium rare in the very middle yesterday with this (do 5-10 minutes for medium). It was perfect, soft and juicy, no weird shreddy stuff either.

Searing Steak

Searing Steak – He’s so PRETTY!

But FunnyFoodie, How Will I Know If My Meat is Done or Not?

Your meat will tell you. Listen to the meat. Be the Meat Whisperer.

Seriously though, you can take a look at it and poke the meat. As with most meaty juicy things, it will know when it’s ready to go.

Okay…I Really REALLY Want to Become a Meat Whisperer. How Do I Become The Meat Whisperer?

Take your spatula and prod and tap at the meat.

Take a look at your hand. See where the skin meets your thumb? Pinch that.

That same texture would would be raw or rare in steak. When prodding the meat, if it feels a little ‘slidey,’ the middle of the steak is rare or if the meat is REALLY squishy and dents in, the whole thing is still raw.

Take your fingers and pinch a little ways further into your hand. That’s medium-rare, a smidge further in, medium.

If you go all the way to the middle of your hand, that’s well-done. If you tap at the meat with your spatula and it’s hard, it’s well-done. And THAT, y’all,…is an absolute TRAVESTY, as I mentioned earlier.

If you like your steaks well-done, you have no business being on this site, and you and I have nothing in common. NOTHING!

Sorry. I get a little passionate when it comes to meat…

That Steak has Been Doing Some Serious Work in the Oven – Rest It

So, if you’re still with me here and like your steak with some actual flavor and not well done to all kinds of hell – when you take steak out of the oven, rest it.

Resting applies to all meats or fowl you bake, roast, or grill; let the steak sit for about 5-10 minutes to rest on a clean new plate (not the one you previously used for seasoning the raw meat, to avoid cross-contamination of bacteria).

Why Rest? *I’m* the One That Did All This Work, Not The Steak. Git This Steak In My Belly Already!

Patience, Grasshopper.

Resting the meat makes the juices that rise from the top travel back to the middle of the meat. This means that when you cut into a steak, the juices will not rush out onto your plate, but instead, will stay inside the meat and in your mouth where it should be!

This is basically the biggest trick with all meats I make. If you put anything on at high heat, the outside part of meats have a wonderful sear, or fowl skins crisp up and turns a rich golden color. Searing also flash-seals all the juices in. At a later point with all meats, after searing, you turn the heat down and let the heat circulate within the meat to cook the inside. All the juices get trapped within the meat and will not dry out.

Top or Topless?

I usually prepare and serve steak in the nude and usually have the notion that good steak shouldn’t be bastardized by strong or super-distracting toppings, but this particular day, I decided to try making a mushroom and onions mixture to top my steak. The results were fabulous.

For the mushrooms – while I let the steak rest on a plate, I put the cast iron that I used for steak pan back on the stove and sweat some shallots and white mushrooms (you can use any kind of mushroom, it would be delicious). The pan will have all that great butter, steak drippings, and seasonings already in it. To avoid it from being too salty, you can spoon some of this mixture out before putting your mushrooms in, but I had good results just adding mushrooms directly. I added some red wine to the pan to deglaze and let that work for about 5 minutes, and then covered my cast iron pan with a heat-safe lid so that the mushrooms would cook on the inside another 5 minutes. Mix and top it on the steak or serve it on the side.

Steak with Mushrooms & Onions and Caprese Salad

Steak with Mushrooms & Onions and Caprese Salad


You can choose to make any side that you like, but that particular night, I actually had a hankerin’ for a fresh springy salad rather than my usual starch dish or potatoes.

Simple Caprese Salad (Shown in Picture

The salad shown is a simple Caprese salad with some cucumbers because I had them on hand and like cucumbers. It’s just sliced tomatoes, sliced cucumbers, sliced fresh mozzarella cheese, chopped basil, and some cracked pepper. Not shown here, but I made some balsamic vinaigrette to drizzle on top. Pour some balsamic vinegar into a bowl and slowly drizzle extra virgin olive oil into the bowl while simultaneously whisking. I added some agave nectar until it was mildly sweet and cut some of the tartness of the vinegar, but the more aged the balsamic vinegar is, it’ll naturally be on the sweeter side and you may not need any sweetening agent.

I personally love having ripe tomatoes as at least one side to my beef dishes for a few reasons: it’s a palate cleanser so you can enjoy more steak without getting that weird “my tongue is numb” feeling, and secondly, raw veggies have a lot of great enzymes to help you digest proteins…

AND … you’re gonna love this part…

…the fiber in raw veggies help you carry some of the lovely fat from foods out of the body, which is a big bonus to your waistline. So there’s a huge secret tip right there – the more fiber you have with something potentially fattening, the better off you’ll be.

Caprese Salad with Cucumbers

Caprese Salad with Cucumbers
(no dressing shown here)

For The Love of all That is Good and Meaty…EAT

Mmmmmm. Beefy.

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