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[Paleo-Friendly] Kiwi goes "Rawr!" in the Kitchen


bluekiwi1

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So, after reading and trying to cook more Paleo-ish in the kitchen for the past couple of months, I have decided that I need a place to store all my newly experimented Paleo-friendly recipes somewhere on NF so that I can refer back easily and possible share them with fellow rebels who are looking for easy & tasty recipe ideas.

 

The recipes here follow Paleo principles (i.e. no grains, legumes, processed sugar/food, starchy stuff, dairy, & alcohol).  Also, because my own dietary constraints, I don't cook anything with beef, lamb, pork, bacon, or any other type of red meat.

 

Eating and living the Paleo lifestyle can become expensive, but I have managed to find a few ways to help save money on food (so that I can go travel around the world and help kids!).  I will share them here as well.

 

I am not too sure how I will be organizing my recipes yet, but I will edit as I add more.  I am still learning about how to take good food porn/pictures and what camera to use best.  So, any suggestions would be greatly appreciated!

 

Okay, enough of my rumbling!  Here I go!  Rawr!  First up, ice cream!  Who doesn't like ice cream?!  ^_^

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Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Green Tea Coconut Milk Ice Cream

16 oz of So Delicious Cultured Coconut Milk, Vanilla Flavor

1 can of full fat Coconut Milk

3 Tablespoons of high quality green tea powder (matcha) -- can be less if prefer less strong tea flavor

1/3 cup of coconut palm sugar

 

1.  Mix everything in a blender.  Make sure sugar and green tea powder are completely dissolved.

2.  Pour mixture into an ice cream machine.

3.  Follow ice cream machine manufacturer's instructions.

4.  Store in freezer safe container.

  • Like 1

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Wild Blueberry Coconut Milk Ice Cream

16 oz of So Delicious Cultured Coconut Milk, Vanilla Flavor

1 can of full fat Coconut Milk

1 cup of frozen wild blueberries (they are a lot smaller than regular blueberries)

1/3 cup of coconut palm sugar

 

1.  Mix wild blueberries with sugar in a blender for a few seconds.

2.  Add in cultured coconut milk and full fat coconut milk.  Mix well in blender.  Color should be light purple-ish with blueberry dots.

3.  Pour mixture into an ice cream machine.

4.  Follow ice cream machine manufacturer's instructions.

5.  Store in freezer safe container.

 

Note about frozen wild blueberries:  Sometimes they contain more water which would cause the ice cream to firm up and be hard to scope out once it is frozen.  I would pat dry the wild blueberries before I blend them with palm sugar to help the ice cream stay soft in the freezer.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Chocolate Chia Seed Pudding

1 cup of coconut milk

2 tablespoons of unsweetened cocoa powder

4 tablespoons of chia seeds

 

1.  Dissolve cocoa powder in coconut milk.

2.  Mix in chia seeds.

3.  Refrigerate overnight.

4.  Sprinkle some cinnamon, coconut flakes, or anything you want, or eat it plain!

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Cranberry Walnut Coconut Cookies

1/2 cup of coconut flour

1/2 cup of almond flour

1/4 cup of coconut palm sugar

1/4 cup of dried cranberries

1/4 cup of chopped walnuts

1/4 cup of unsweetened dried shredded coconut flakes

3 Tablespoons of coconut oil, slightly melted

1 large egg

 

1.  Preheat oven to 325 degree.

2.  Mix everything together in a large mixing bowl.  Dough will be crumby.

3.  Roll 1 and 1/2 tablespoons of cookie dough into a ball.

4.  Drop each ball separately in mini brownie pan.

5.  Bake in oven for 8-10 minutes or until tops turn a bit golden brown.

6.  Cool in pan.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Almond Butter Walnut Cookies

1 cup of raw whole almond, ground to close to almond butter consistency

1 cup of almond flour

2 tablespoons of coconut palm sugar

1/2 cup of chopped walnuts

1 tablespoon of coconut oil, slightly melted

1 large egg

 

1.  Preheat oven to 325 degree.

2.  Mix everything together in a large mixing bowl. 

3.  Roll 1 and 1/2 tablespoons of cookie dough into a ball.

4.  Drop each ball separately in mini brownie pan.

5.  Bake in oven for 12-15 minutes or until tops turn a bit golden brown.

6.  Cool in pan.

 

You can add some dark chocolate chunks and/or omit walnuts if you like.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Chewy & Crunchy Morning Granola

1 cup almonds

1 cup walnuts

1/2 cup pumpkin seeds (no shells)

1/2 cup sunflower seeds (hulled)

1/2 cup unsweetened coconut flakes

4 tablespoons of coconut oil

3 tablespoons of coconut palm sugar

 

1.  Preheat oven to 275 F.  Line a baking sheet with parchment paper.  This will make cleaning a lot easier.

2.  Place almonds, walnuts, and seeds in a food processor or blender.  Pulse a few times to break into smaller chunks.

3.  In a large mixing bowl, slightly melt coconut oil in microwave for 10 seconds, and mix in palm sugar to dissolve.

4.  Stir in nuts, seeds, and coconut flakes to coat well.

5.  Spread the granola mixture evenly onto the pre-lined baking sheet. 

6.  Cook for about 25-30 minutes or until lightly browned.  Stir once or twice during baking.

7.  Remove from heat and add in dried fruits you like.  I was aiming to cut down on sugar so I didn't include any dried fruits.

8.  Allow to cool to room temperature and store in airtight container.

 

Note about almonds and walnuts:  I used raw whole almonds and raw chopped walnuts.  They were cheaper in comparison to the roasted version.  I figured they are going to be lightly baked in the oven, raw ones would be okay in this case. 

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Cauliflower Fried "Rice" with Chicken and Turkey Breast

I read lots versions of the cauliflower fried rice online and most are either veggie/vegan or heavy on beef/pork/bacon fat.  So I thought I should try and come up a version of my own.  And since I had some pre-cooked chicken breast and smoked turkey breast in the fridge, I added both into my pot.  Rawr!

 

4.5 cups of cauliflower, roughly 1 medium head, grated using food processor

3 large eggs, scrambled

1 medium yellow onion, diced

1 cup of brown mushroom, sliced

3 stalks of green onions, thinly sliced

1 cup of cilantro, chopped (optional)

1 cup of chicken breast, cooked with bone removed, chopped

4 slices of smoked turkey breast, chopped into small pieces

Salt & pepper to season

Cooking Oil (I use coconut oil)

 

1. In a large pan, sauté onion and mushroom in oil on medium heat, until onion becomes transparent.

2. Stir in scrambled eggs and cauliflower.  Add salt and pepper to season.

3. Stir in chicken and turkey.  Turn heat to low medium and cover with lid for about 5 minutes.

4. Turn heat off and stir in green onions and cilantro.  Serve warm!

 

Note about veggies/meat:  You can add other veggies you like such as broccoli, cabbage, bok choy, and any type of meat.  Just cook them before you stir in the eggs and cauliflower.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Spicy Pan-Fried Salmon Cakes with Tomato Sauce

1 can of canned pink salmon with skin and bones

1 jalapeno pepper, seeded and diced (wear kitchen glove or a plastic bag to seed it)

1/4 cup of red bell pepper, chopped and diced (optional)

1/4 cup of coconut flour

2 eggs

3 stalks of green onions, thinly sliced

Cooking oil (I use coconut oil)

 

Tomato Sauce:

3 medium tomatoes, chopped (Roma tomatoes work well, too)

3 tablespoons of coconut palm sugar

 

1.  In a large mixing bowl, put whole can of salmon in with liquid.  Mash it to break up chunks into smaller pieces.

2.  Stir in jalapeno pepper, red bell pepper, and green onions.  Mix well.

3.  Stir in coconut flour and eggs.  Mixture should be wet and smooth, dough-like.

4.  In a medium pan, heat and coat a thin layer of oil on medium heat.

5.  Form a ball of the salmon mixture into a small patty (about 2 tablespoons). 

6.  Slowly place patties in oil.   Pan-fry for about 2-3 minutes on each side or until side turns golden brown.  Use a spatula to slowly flip the patty over.

7.  Once the salmon cakes are done take them out of the pan and put them on a serving plate.

8.  To make the tomato sauce, put chopped tomatoes into the large pan used to pan-fry the patties.  When the tomato juice starts to bubble, stir in the sugar.

9.  Pour tomato mixture over salmon cakes and eat!

 

Note about canned salmon:  Fresh/frozen salmon can be used here and make sure to cook it before using this recipe.  The reason I chose to use canned salmon is because it is quick and easy to make into patties.  Also, I have found that fresh salmon can be very expensive. 

Cost-wise:  least expensive - canned salmon < frozen salmon < fresh salmon - most expensive.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Super Easy Curry Fish with Cauliflower

1 can of canned pink salmon with skin and bones

1 can of full fat Coconut Milk

1 bag of frozen cauliflower (about 4.5 cups or 1 head of medium cauliflower)

1 cup of low sodium chicken broth (can omit or use water)

2 small catfish fillet (raw or frozen)

3 tablespoons of curry powder (can use less or more, hot or mild)

 

1.  Put all ingredients in a large pot and stir in curry powder.

2.  Bring to boil.  Turn heat to medium.

3.  Cover with lid and let it simmer for 10-15 minutes or when cauliflower becomes tender. 

 

This curry is quite soupy so you can omit the chicken broth and add about half of the coconut milk if you like curry to be thicker.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Tomato Avocado Salad

3 avocados, slighly ripen

3 medium raw tomatoes, chopped and/or diced (depending on how chunky you want)

3 stalks of green onion, chopped

4 cloves of garlic, grated or minced

1 tablespoon of coconut palm sugar

 

1.  Put chopped and diced tomatoes in a large mixing bowl.

2.  Use a knife to slice avocados into halves.  Scope avocados into mixing bowl and stir to coat avocados with juice from tomatoes

3.  Mixing in with green onion, garlic, and palm sugar.

4.  Chill if not serving immediately.

  • Like 1

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Just found my new favorite cookbook kiwi! This is awesome! :triumphant:

Level 6 Pixie Assassin Rangerish Adventurer
Current Challenge: Guess What??
Previous Challenges:

Spoiler

 

1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 12th 13th 14th  Battle Log
-We can't always change the things we've done, but we can change what we do next.

-I don't have a choice. I deserve a better life and this is what I have to do to get there.
-Whatever doesn't kill me....Had better start running.

 

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5-Minute Raspberry Avocado Ice Cream

1 avocado, ripen, pitted, and scooped out

1 cup of frozen raspberries (you can use any frozen fruits you want)

1 tablespoon of honey or palm sugar (optional if frozen fruits are the sweeter kind like mangos or pineapples)

 

1. Put everything in a blender or food processor and blender well.

2. Scoop out into a bowl and eat!

 

It will freeze fine, but does get a bit harder.  Just leave it out in room temperature for about 10 minutes if it gets too hard before serving.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Chicken and Chive Stuffed Bell Peppers

4-5 medium sweet bell peppers (any color is fine)

1 lb ground chicken

4 cups of finely chopped fresh Chinese chives (can be less if you prefer more meat to veggie ratio)

1 egg

2 tablespoons of grated ginger (can be less if you don't like ginger)

1 tablespoon of salt

1 teaspoon of sugar

1 teaspoon of sesame oil

1 teaspoon of five-spice powder (optional)

1 cup of chicken broth or water  (more if you want some liquid to go with bell peppers)

 

1.  Cut the tops of the bell peppers and clean the seeds out.  Save the tops.

2.  In a large soup pot, arrange the bell peppers standing up and fit securely in the pot without falling.  My pot fits 5 bell peppers tightly.

3.  In a large mixing bowl, combine and mix well chicken, chives, egg, ginger, salt, sugar, sesame oil, and five-spice powder.

4.  Stuff the cavity of the bell peppers with the mixture and put the tops back on the peppers.

5.  Add chicken broth or water to the pot.

6.  Cook on medium heat for about 30-40 minutes.  Check half way to make sure liquid doesn't dry out. Add more if needed.

7.  When the bell peppers become tender, turn off heat and let sit for about 5 minutes.  Serve warm.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Baked Poblano Peppers with Tomato Sauce

4 poblano peppers

1/2 cup of ground chicken (or more if prefer meatier filling)

1/2 cup of cilantro

1 glove of garlic, grated or minced

1 small onion, diced

Salt and black pepper to season

3 cups of tomato sauce (pasta sauce works well, too)

 

1.  Preheat oven to 400 degree.

2.  Cut the tops off the poblano peppers, sliced them into halves, and rinse inside out to get rid of all seeds. 

     Wear kitchen glove or a plastic bag when doing this because of the presence of capsaicin. 

     It will cause burning sensation to your fingers and hands.

3.  In a medium mixing bowl, combine chicken, cilantro, garlic, onion, and seasoning.  Mix well.

4.  Fill each halves with the mixture.

5.  In a large baking dish, pour tomato sauce into an even layer.  Place the stuffed peppers on the tomato sauces.

6.  Cover the baking dish with foil and bake for about 30-40 minutes or until the sauce is bobbing and the peppers become tender.

7.  Let sit for 10 minutes to cool.  Serve over a bed of spaghetti squash or just eat it!

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Pumpkin Chia Seed Pudding

1 cup of coconut milk

1/4 cup of canned pumpkin puree

1 teaspoon of pumpkin spice

1 tablespoon of palm sugar

3 tablespoons of chia seeds

 

1.  Mix coconut milk, pumpkin puree, pumpkin spice, and sugar in a blender.

2.  Pour mixture into a medium bowl and mix in chia seeds.

3.  Refrigerate overnight.

4.  Sprinkle some cinnamon, chopped walnuts, or anything you want, or eat it plain!

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Strawberry Coconut Milk Ice Cream

16 oz of So Delicious Cultured Coconut Milk, Vanilla Flavor

1 can of full fat Coconut Milk

1 1/2 cups of frozen strawberries

1/4 cup of raw honey

 

1.  Mix everything well in a blender.

2.  Pour mixture into an ice cream machine.

3.  Follow ice cream machine manufacturer's instructions.

4.  Store in freezer safe container.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Chicken and Chive Stuffed Bell Peppers

4-5 medium sweet bell peppers (any color is fine)

1 lb ground chicken

4 cups of finely chopped fresh Chinese chives (can be less if you prefer more meat to veggie ratio)

1 egg

2 tablespoons of grated ginger (can be less if you don't like ginger)

1 tablespoon of salt

1 teaspoon of sugar

1 teaspoon of sesame oil

1 teaspoon of five-spice powder (optional)

1 cup of chicken broth or water  (more if you want some liquid to go with bell peppers)

 

1.  Cut the tops of the bell peppers and clean the seeds out.  Save the tops.

2.  In a large soup pot, arrange the bell peppers standing up and fit securely in the pot without falling.  My pot fits 5 bell peppers tightly.

3.  In a large mixing bowl, combine and mix well chicken, chives, egg, ginger, salt, sugar, sesame oil, and five-spice powder.

4.  Stuff the cavity of the bell peppers with the mixture and put the tops back on the peppers.

5.  Add chicken broth or water to the pot.

6.  Cook on medium heat for about 30-40 minutes.  Check half way to make sure liquid doesn't dry out. Add more if needed.

7.  When the bell peppers become tender, turn off heat and let sit for about 5 minutes.  Serve warm.

 

Im guessing you have to cook the chicken before you put it in the peppers?

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Im guessing you have to cook the chicken before you put it in the peppers?

No, I didn't.  I mixed everything and stuffed the pepper with the mixture.  The steaming/cooking process cooks everything.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Simple Seafood Gumbo

2 or 3 catfish fillets (about 10 oz)

1/2 lb shrimps (about 20 medium shrimps)

1 medium onion, finely diced

2 cups of okra, chopped

2 medium tomatoes, diced

3 cups of water (or more if prefer soupier, less if prefer thicker gumbo)

3 stalks of green onions, chopped

Cajun seasoning for taste (sea salt, dried oregano, paprika, cayenne pepper, & black pepper)

Coconut oil

 

1.  Season catfish and shrimps with some cajun seasoning and set aside.  Thaw if frozen.

2.  In a large soup pot, heat about a teaspoon of coconut oil and stir in onions and okra.  Cook for about 4 minutes.

3.  When okra is tender, stir in tomatoes.  Cook for about 3 minutes.  Add in water and Cajun seasoning to taste.

4.  When the mixture starts to boil, stir in whole catfish fillets and shrimps.  Catfish will break up into smaller pieces during the cooking process.

5.  Simmer on high heat for about 15-20 minutes or until everything is nicely cooked.  Stir frequently.

6.  Turn off heat and stir in chopped green onions.  Serve warm!

 

Note:  You can add other seafood like oysters and crab as well, but add them during the last 5 minutes of cooking so they don't overcooked.  I used medium white shrimps in this gumbo because they are a lot cheaper than those large jumbo ones.  But, you can use any type of shrimp.

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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I thought about doing this (making my own cookbook/recipe collection on NF), but life went topsy-turvy for a while.... this is awesome! 

Thanks!  I add a recipe as I make a Paleo-ish dish at home!  A little bit adds up!  Rawr!

 

I still need to find my camera and figure out how to post the cooking process...

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Curry Chicken with Vegetables

1 lb of chicken (thighs, breast, boneless/skinless, anything you want)

1 can of full fat Coconut Milk

3 cups of chopped cauliflower or broccoli or bell peppers (anything you want fresh or frozen)

2 cups of low sodium chicken broth (can omit or use water)

3 tablespoons of curry powder (can use less or more, hot or mild)

Fat for browning chicken (I used coconut oil)

 

1.  In a large soup pot, add a bit of fat and add in chicken to brown.

2.  Put the rest of ingredients in the pot and stir in curry powder.

3.  Bring to boil.  Turn heat to medium.  Add more liquid if it is too thick and less if it is too soupy.

4.  Cover with lid and let it simmer for 15-20 minutes or when chicken and veggies are cooked through. 

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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Mashed Garlic Cauliflower with Zucchini

1 bag of frozen cauliflower (about 4 cups, can use fresh ones)

2 medium zucchinis

6 cloves of garlic, grated or minced (can be more or less)

Fat (I used coconut oil, but you can use grass-fed butter or bacon grease if you prefer)

Salt & Black pepper for seasoning

Water

 

1.  In a large pot, boil 3 cups of water.  If using fresh cauliflower, cut them into small pieces.

2.  Steam or boil cauliflower in the large pot filled with boiled water for about 10 minutes.  Cover with lid.

3.  Grate zucchini in a large bowl and squeeze out all the liquid using a strainer.  You can reserve the liquid for other use.

4.  When cauliflower becomes tender, dump them into a colander and let it drain as thoroughly as possible.

5.  Once drained, put the cauliflower into a blender/food processor and blend to a smooth consistency.  You can use a potato masher, too.

6.  Mix the blended/mashed cauliflower and garlic into the large bowl with grated zucchini.

7.  Stir in fat, salt & pepper, and any other seasoning you prefer.  Serve!

Challenge: #1  #2  #3  #4  #5  |  Recipes  |  Level 6.  Kiwi Bird:  Rawr!   |  Team

 

Blogs I stalk:     Mark's Daily Apple  |   Nom Nom Paleo  |  Ancestral Chef  |  Greatist  |

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