How to Make Kombucha Tea

Kombucha Title

I’m veering away from food today to bring you something slightly unusual but very good for you, especially if you suffer from gut issues…Kombucha Tea. Maybe you have seen it in the grocery store where it sells for about $2.50 per bottle! I am going to teach you how to make this incredibly easy tea at the fraction of the cost.

Blueberry Apple Kombucha Tea

Blueberry-Apple Kombucha Tea

WHAT EXACTLY IS KOMBUCHA?

Kombucha is a slightly fermented, slightly sweet tea, that is indisputably full of probiotics, which are very good for your gut. Kombucha starts out as a surgery tea, which then slowly ferments as the “scoby” feeds on the sugar. Hmm, sounds weird, right? Well it is, but really not much different from how vinegar is made. The scoby eats up a majority of the sugar, leaving a slightly sweet, ever so refreshing fizzy drink.

THE SCOBY

The Scoby

Scoby stands for symbiotic culture of bacterial yeast.

Okay, before you say anything, I agree with you! It looks like something your kids brought home from a science experiment at school. Well, that’s not far off. “SCOBY” is actually an acronym for symbiotic culture of bacterial yeast. This rubbery, sponge-like mass floats, grows, eats sugar, and brown stringy bits hang from it. Sounds gross, right? But in reality it is so awesome! This little amoeba-looking scoby is the power and life behind creating the delicious probiotic fermented kombucha.

WHY IS IT GOOD FOR YOU?

Fermentation is good for your body period. If you want to know why, read here: Fermented foods and why they are amazing for your body. Kombucha goes through a fermentation process that gives the drink its natural carbonation. Kombucha, like yogurt, is full of probiotics, which again, are fantastic for making a happy gut. And any of us suffering from Celiac or a Gluten Intolerance can attest to wanting a happy gut!

IS KOMBUCHA ALCOHOLIC?

This is a good question because it is a fermented drink. But kombucha contains less that 1% alcohol, so do I call it an alcoholic drink? Personally I do not, but you should be aware that due to its fermentation process there is a slight amount in each batch of brewed kombucha.

HOW DO I MAKE A SCOBY?
Brewing Kombucha Tea

Brewing Kombucha Tea

Unless you know someone who makes kombucha tea, you will need to order a scoby. My daughter was brewing kombucha long before I ever started making the tea, so I was able to get a starter scoby from her. Every batch of Kombucha produces an extra baby scoby, which can be passed on to friends. In the image above you can see where the extra scoby is forming. The tea takes about 7-10 days to brew, then after it is bottled it goes through a second fermentation resting period of about 5-7 days. What happens if you forget about your fermenting kombucha? Well let me tell you, you end up with the mother of all scoby’s! Here is what happened when I brewed a batch and forgot to bottle it before we left for our 3 week European trip! It was like birthing a baby trying to get this gargantuan scoby out of the jar! I sliced off about a 1/4 inch thick piece and started again.

Mother of all Scoby's

Mother of all Scoby’s

WHAT YOU WILL NEED TO MAKE KOMBUCHA
  • 16 oz EZ cap bottling jars
  • 1 gallon glass jar for brewing
  • Large Cooking Pot
  • Funnel
  • Wooden Spoon
  • 1 scoby (symbiotic culture of bacterial yeast)
  • Sugar
  • Black Tea
  • Fresh cut fruit/no citrus (optional)

Most of the supplies you need for brewing Kombucha, including purchasing a scoby, you can find in my GF Market on the left-hand side under Making Kombucha.

INGREDIENTS:

  • 3 1/2 quarts water
  • 8-10 black tea bags
  • 1 cup sugar (raw or white)
  • 1-2 cups starter tea from last batch of kombucha or from store-bought scoby bag.
  • Fresh cut fruit (no citrus)

Process:

Place large cooking pot on stove and fill with 3 1/2 quarts of water. Add 8-10 black tea bags, 1 cup of sugar and bring to boil, stirring to dissolve sugar. Once tea comes to a boil remove from heat. Allow to completely cool.

Once tea has completely cooled, remove tea bags. Place cooled tea in a large one gallon glass jar. Add scoby and starter tea from last batch (or store-bought batch). Place plastic lid or coffee filter with rubber band over opening (this is what I use so I can put the date I need to bottle on the filter with a permanent marker). DO NOT USE METAL LID OR METAL STIRRING SPOON. For some reason, metal disturbs the fermenting process. Place covered jar in a dark place (I keep mine in my pantry) and let it sit for 7-10 days. If you like more sweetness bottle after seven days, more even balance between sweetness and tartness bottle after 10 days (I always go 10 days). You may notice the scoby on the bottom, floating on the top or even drifting sideways. All these positions are perfectly normal. Sometimes the new baby scoby will grow completely detached from the mother scoby or it may attach itself, in which you will want to pull it apart before beginning a new batch.

Making a new scoby

Making a new scoby

After the 7 to 10 days have passed you are ready to bottle! Remove the lid and take out the scoby. I place my scoby in a glass bowl with 1-2 cups of the tea and set it aside. Take the baby scoby and place in a plastic Ziploc bag with a cup of tea and place in the refrigerator to give away or keep as a back-up scoby.

You will need about 6-7 16 oz bottling jars. I like to use the jars with the EZ lid stoppers because they can be used over and over again. Now you get to be creative and think of all kinds of fruit combinations to place in your kombucha. Here are a few of my favorite combinations:

  • Asian Pear & Ginger
  • Blueberry Blackberry Raspberry
  • Apple Blueberry
  • Ginger Peach
  • Raspberry Peach

I cut the fruit small enough so when it soaks up a bit of the tea it won’t get stuck in the mouth of the jar (about the size of a blueberry). When I use fresh ginger, I cut a long strip. For some reason, the citrus fruits disturb the fermentation, so I have been told not to use them. I generally place about 10-15 pieces of fruit in each jar and only one slice of ginger when adding that. Place your fruit in the jar first, then add the tea just above the bottom of the neck of the jar by using a funnel. You should notice the first signs of bubbly carbonation when filling the jar.

Filling Bottles with Kombucha

Filling Bottles with Kombucha

Kombucha Carbonation

Kombucha Carbonation

Wipe the top rim of the jar with a damp cloth before sealing the cap. After you are done bottling, your jars are ready for the second fermentation. Let your bottles rest on the counter for another 5-7 days before placing them in the refrigerator, which stops the carbonation process.

After you finish bottling, it is now time to start your next batch. Follow the beginning steps of brewing the tea and placing the scoby you have resting in the dish into your cooled tea. Place in a closet and this new batch will be ready to drink in a few weeks!

Making Kombucha Tea

Making Kombucha Tea

Now you are ready to drink your first bottle! Strain the kombucha (I use a tea strainer) At this point it doesn’t matter if your strainer is metal. But you do want to strain it before drinking so you can remove any fruit or bits of brown stringy cultures that may be still in your bottle, although it would not hurt you if you drank it. Cheers!

 

 

 

 

 

World’s Best Spaghetti Squash Spaghetti

World's Best Spaghetti Squash Spaghetti

Spaghetti squash is one of those remarkable vegetables that does something amazing when it’s cooked. It actually produces strands of spaghetti-like fibers that take the place of high-carb noodles. Even if you are not a huge squash fan, you may be surprised at how the spaghetti squash actually has very little flavor, so it’s not like getting a mouthful of squash with some spaghetti sauce on top.

Spaghetti Squash Spaghetti

Spaghetti Squash Spaghetti

The other bonus is you don’t have that heavy pasta feel sitting on your stomach after the meal. Honestly, I can’t wait to use it in some other recipes. The sauce I created is slow-cooked, rich and deep with flavors of red wine, garlic, and fresh basil; truly the makings of the World’s Best Spaghetti Squash Spaghetti! The Kitchn has a great recipe for Spaghetti Squash Baked Carbonara you might want to try as well.

I mentioned in my last post that my husband and I were heading on a short marriage cruise with Family Life called Love Like You Mean It. We left out of Miami, traveled to Key West, Cozumel, a day at sea, then back to Miami. We saw many seagulls, but were thrilled to get up close and personal with a pelican! A fisherman threw a small fish at the pelican, then it was all over for the posing. Two other pelicans joined in and they fought for the little fish. The fisherman threw another, and then he realized that was not a good idea. The pelicans started chasing him for more! He eventually packed up his pole and left.

Posing Pelican

Posing Pelican

Pelican Eating a Fish

Pelican Eating a Fish

We enjoyed our time in Key West, goofing around during the day and a highlight of the trip was renewing our wedding vows out under the stars over the Atlantic Ocean late at night. I wish I had a picture of that, but it’s nice to know after thirty years of marriage, we still really enjoy being a little crazy together.

Goofing Around

Goofing Around

Most cruise lines have fairly good options for the gluten-free diet. Bread was offered at every meal. Some were a little funky tasting; maybe too much garbanzo bean flour, which has a very strong presence in baked goods. I think the only gluten-free dessert the cruise kitchen knew how to make was gluten-free molten lava cake. Don’t get me wrong, it was very tasty, but having it four nights in a row, I felt like I was living Ground Hog Day over and over again!

After the month of January eating nothing but clean food, no sugar, no processed foods, we are trying to maintain that as much as possible. This recipe is a good eating clean recipe, with baked squash and homemade sauce. Once the squash is fully cooked, take a fork and gently pull the flesh away from the skin, creating spaghetti strands. Pull from all sides, so you end up with a pile of ‘spaghetti’ filling the inside of the squash.

Forking the Squash

Forking the Spaghetti Squash

Add the World’s Best Spaghetti Sauce on top, a little Parmesan, and some fresh basil and enjoy a fantastic meal without all the carb guilt!

Spaghetti Squash Pin

Spaghetti Squash Pin

World’s Best Spaghetti Squash Spaghetti

Serves 4
Prep time 5 minutes
Cook time 40 minutes
Total time 45 minutes
Dietary Gluten-free
Meal type Main Dish
Misc Serve Hot
Nothing makes spaghetti better than a deep, rich sauce, unless you put it on top of spaghetti squash! Spaghetti Squash Spaghetti equals no bloated tummy!

Ingredients

  • 1 Large spaghetti squash (sliced in half length-wise)
  • 4 tablespoons olive oil
  • 1 Large sweet onion (chopped)
  • 3 cloves garlic (sliced or minced)
  • 1lb turkey (ground)
  • 2 cans chopped organic tomatoes (14.5 oz)
  • 1 can organic tomato paste (6 oz)
  • 1/2 cup Cabernet Sauvignon (or other red wine)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey (raw)
  • 1 tablespoon Italian Seasoning
  • salt & pepper (to taste)

Optional

  • 1/2 teaspoon cayenne pepper

Directions

Step 1
Preparing Spaghetti Squash
Cut spaghetti squash in half length-wise and remove seeds and loose fibers. Rub one tablespoon of olive oil onto each halve. Sprinkle with salt and pepper. Turn flesh-side down onto cookie sheet and bake in a 375 degree oven for 40 minutes.
Step 2
Onions & Garlic
Add remaining olive oil to saute pan. Chop onion and garlic and add to pan. Saute on medium high until onions begin to soften (about 5 minutes). Add turkey and saute until fully cooked.
Step 3
Sauce
Add canned tomatoes, tomato paste, red wine, balsamic vinegar, honey, Italian seasoning, salt & pepper, and cayenne pepper (optional). Stir until fully blended. Turn heat to medium low stirring occasionally.
Step 4
Forking the Squash
Remove spaghetti squash from oven and turn squash over. Gently fork the inside flesh causing "spaghetti" strands to appear. Fill the spaghetti squash with the strands.
Step 5
Spaghetti Squash Spaghetti
Scoop a heaping spoonful of sauce on top of strands. Sprinkle with Parmesan cheese and freshly shopped basil.
Step 6
Half
Slice each half down the middle and serve. Eat the insides of the squash but not the outer skin.

This recipe was shared on the following blogs: TheChickenChick

 

 

Chocolate Mousse Cake with Chocolate Ganache

Bite of Grain-free Cheesecake

Is it possible to create a chocolate decadent dessert without using any grain, dairy, eggs, or sugar? If you don’t think it is possible this recipe will change your mind. My Chocolate Mousse Cake is truly allergy friendly, unless you are allergic to tree nuts, and in that case I am so sorry, because this has to be one of the most delicious allergy-free desserts I have ever made! Valentine’s Day is just around the corner and this may be the perfect dessert for that special someone in your life, and if there’s not a special someone, then that special someone is you, so indulge!

Ganache Drizzle

Ganache pooling at the base of a deliciously silky Chocolate Mousse Cake.

My hubby & I are continuing to celebrate our 30th year of marriage. For Valentine’s Day, actually the week leading up, we are attending a marriage conference cruise via Family Life called Love Like You Mean It; a time to relax, refocus, and enjoy a little romance. In this picture below we are standing among the ruins of Ephesus in Turkey. Thankfully our marriage isn’t in ruins but I can tell you it has taken a lot of hard work to keep it that way. Faith, family and forgiveness are a few of the key components! I love this man and am especially thankful that he enjoys eating my gluten-free creations, even when occasionally they’re not blog worthy. And yes, I have had plenty of those through the years! He gently says, this probably isn’t my favorite, which is code for I wouldn’t be disappointed if you never made this again. Haha, he doesn’t say that often but when he does, most of the time I am in agreement.

30 years of marriage

30 years of marriage

Before I had him taste my new Chocolate Mousse Cake I told him it had no grains, no dairy (including butter), no eggs, and no sugar. Can you call that dessert? he asked. But after one bite he said, People are going to love this! I had him try to guess what was in it. I told him there was a surprise ingredient that he might not figure out. And I was right, he didn’t come anywhere close. When I told him I used an avocado, he was amazed. He took another bite. I can’t taste it at all! he said. Yep, the cocoa powder and other ingredients completely mask the avocado flavor. Don’t get me wrong, I love avocado, but avocado and chocolate? Who would have thought those two could go together so well?! This recipe is adapted from The Comfy Belly, which uses hazelnuts in place of the avocado. If you decide to try this option, just note the hazelnuts must be soaked for several hours before grinding into a paste. I personally love the creamy texture the avocado gives.

Making Faux Cheesecake

The faux cheesecake mix whips up to a nice consistency.

The avocado produces this rich, silky texture that is absolutely perfect for the filling. I can’t wait for you to try this dessert. And don’t let the finished picture fool you. It may look like it’s difficult to make but it is quite easy. The great part is your guests or family members will be amazed! My hubby also said it was restaurant quality, which is quite a compliment. You see why I love this Man?

Grain-free crust

Forming the grain-free chocolate crust.

I used English muffin rings for my mold but I was thinking a large heart-shaped cookie cutter would be so great for Valentine’s Day. I just couldn’t find mine. I scoured through my cupboards but no luck. I got rid of a lot of kitchen gadgets and utensils last year and somehow my heart-shaped cookie cutter may have found its way into the wrong box. But I soon came across the English muffin rings and knew those would work for making an individual size Chocolate Mousse Cake. If you have a small spring-form pan, that would work great too.

Removing the Chocolate Faux Cheesecake

Run a sharp knife along the edge to loosen the cake.

A spring form pan has a release latch that naturally pulls the form away from the sides but English muffin rings do not, so I used a knife to run around the edges before lifting the ring off.

Pouring the Ganache

Spoon the ganache on top and slightly over the edges.

After making your ganache, spoon a large amount on the top, then drag the ganache toward the edge with a knife or the back of a spoon, allowing it to spill over and pool slightly around the edges.

Bite of Chocolate Faux Cheesecake

Take a bite and indulge in the rich chocolate taste.

This is a very rich dessert. We shared one and still were unable to finish it all. If not for Valentine’s Day, I hope you get a wonderful excuse to make this sometime soon. Just remember to plan ahead because it goes into the freezer for a total of at least two hours. It is the perfect dessert to make the night before a dinner party though.

Mousse Cake Pin

Pin me for your Pinterest board!

Chocolate Mousse Cake with Chocolate Ganache

Serves 3-4
Prep time 2 hours, 30 minutes
Dietary Dairy-free, Gluten-free, Paleo, Vegan
Meal type Dessert
Misc Freezable, Gourmet
Chocolate Mousse Cake with Chocolate Ganache is the perfect allergy-free dessert. A delicious grain-free, dairy-free, sugar-free & egg-free dessert!

Ingredients

Crust

  • 1 cup Raw Almonds (chopped)
  • 2 tablespoons Maple Syrup (pure)
  • 2 tablespoons Cocoa Powder (unsweetened)
  • 1/2 teaspoon Vanilla (pure)

Filling

  • 1 Medium Avocado (ripe)
  • 1/3 cup Maple Syrup (pure)
  • 1/3 cup Almond Milk (unsweetened)
  • 1/3 cup Coconut Oil (softened)
  • 1/3 cup Almond Flour (ultra-fine)
  • 1/3 cup Cocoa Powder (unsweetened)

topping

  • 2 tablespoons Avocado Oil (or melted coconut oil)
  • 2 tablespoons Maple Syrup (pure)
  • 2 tablespoons Cocoa Powder (unsweetened)
  • 1/4 teaspoon Vanilla (pure)
  • 1/4 cup sliced almonds

Directions

crust
Step 1
To make the crust: finely chop raw almonds. Add maple syrup, cocoa powder and vanilla. Mix until all ingredients are well incorporated.
Step 2
Using an English muffin ring or a large cookie cutter mold (such as a heart shape) place enough mixture to cover the bottom up to a 1/4 inch high. Or use the whole mixture to fill the bottom of a 7" spring form pan.
filling
Step 3
To make the faux cheesecake: in a blender or food processor add flesh of avocado, maple syrup, almond milk, softened coconut oil, almond flour, and cocoa powder. Blend until smooth.
Step 4
Place enough filling on top of nut crust to fill to the top edge of the English muffin ring, cookie cutter, or spring form pan. Smooth the top by sliding a large knife blade across the top surface. Place in freezer for 1 hour.
topping
Step 5
To make the ganache: in a small saucepan add avocado oil (or coconut oil) maple syrup, cocoa powder and vanilla. Place on medium low heat stirring frequently. Slowly heat until mixture slightly thickens. Do not allow to boil.
Step 6
Remove faux cheesecake from the freezer and place it on a serving dish. If using the English muffin tins or cookie cutter, use a knife to loosen the edges before lifting the mold away from the cheesecake. Place a large spoonful of ganache in the center top. Take a small spoon and gently push the ganache to the outer edges allowing it to spill over and slightly pool. Sprinkle a small amount of sliced almonds in the center.
Step 7
Return the faux cheesecake dessert to the freezer for at least another hour before serving.

This recipe was shared on the following blogs: TheChickenChick

Grain-free Banana-Blueberry Pancakes

Grain-free & Dairy-free Banana-Blueberry Pancakes

As many of you know, I live in the beautiful Palouse Region; land of rolling hills and an endless sea of farmland. It’s quite fascinating to watch the combines maneuver the rolling hills during harvest. Wheat, barley, and legumes grow on this fertile land and can produce on average up to 100 bushels of wheat an acre, almost double the national average! This gluten-free gal of course does not consume any of the wheat or barley, but I do consume other grains such as rice, quinoa, amaranth, teff, and numerous other gluten-free grains.

Palouse in the Springtime

Palouse in the Springtime

There has been some interesting research lately on how grains affect the body, particularly when it comes to inflammation; not just wheat grain, but all grains. I am keenly interested in inflammation because my mom, who passed away a little over a year ago, suffered greatly from inflammation, which was directly related to her five auto-immune diseases. I’ve been doing a bit of research and like all things some say whole grains reduce inflammation and others say all grains increase inflammation. Here is an article written by The Wellness Mama called How Grains are Killing You Slowly. Her article basically boils down to grains are not healthy and are toxic to the body. And of course we’ve all heard about the arsenic in the rice we eat! She states that a no grain diet can reduce inflammation, not to mention lower blood pressure, reduce heart disease, and clear up acne, to name a few.

Grain-free Pancake on the Grill

Grain-free Pancake on the Grill

I have a dear friend who was diagnosed with Hashimoto’s Thyroiditis.  Many people who suffer from Hashimoto’s also suffer from leaky gut syndrome. One of the proponents to healing or slowing Hashimoto’s is heal the gut slow the Hashimoto’s. One of the more popular diets for those suffering from Hashimoto’s is the Paleo Autoimmune Diet. One of my favorite websites for no grain recipes is Against All Grain.

pancake on the grill

The grain-free pancake grills up nice and brown.

Do I advocate a grain-free diet? I’m still on a journey to find what is the best for the symptoms my body produces. Aside from being celiac, I do experience inflammation, in which my joints often hurt. Can that be controlled through a grain-free, dairy-free diet? Like I mentioned, I’m on a journey to find out. I would love to hear your thoughts? What have you tried? What works for you? Please leave a comment below.

Hot off the griddle

Scalloped edges form from a hot griddle.

So here is my attempt at making grain-free, dairy-free pancakes, and they turned out pretty tasty. The bananas and blueberries blend for quite a flavorful pancake. I hope you enjoy them!

Grain-free Banana-Blueberry Pancakes

Grain & dairy-free banana-blueberry pancakes hot off the griddle.

Banana-Blueberry Pancakes (Grain & Dairy-free)

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Dairy-free, Gluten-free
Meal type Breakfast
Enjoy these delicious grain-free and dairy-free Banana-Blueberry Pancakes hot off the griddle. The blend of fresh blueberries and bananas make a perfect pancake.

Ingredients

  • 3 Large eggs (cage-free)
  • 2 Medium bananas (ripe)
  • 2/3 cups almond flour (ultra-fine)
  • 2 tablespoons almond milk
  • 1 tablespoon honey (raw)
  • 1 teaspoon vanilla (pure)
  • 1/2 cup blueberries (fresh)
  • 1 tablespoon oil (for griddle)

Directions

Step 1
place eggs, bananas, almond milk, honey and vanilla in mixer and mix on high until all ingredients are fully blended.
Step 2
Slowly add almond flour and blend. Check consistancy of batter and add a bit more almond milk, or almond flour if needed.
Step 3
Slightly grease griddle with oil and heat griddle on medium high heat.
Step 4
Pour a small amount of batter onto griddle and plop 5-6 blueberries onto pancake. Cook until bubbles start to for and edges turn slightly brown. Flip over and cook until bottom side is light brown and center is fully cooked.
Step 5
Serve with dairy-free butter and pure maple syrup.

Cumin & Dill Maple-glazed Carrots

Cumin & Dill Maple-glazed Carrots

Why was I drawn to these carrots when I went to the market? You see, I don’t like cooked carrots. If I see them at a potluck or on the menu at a restaurant I will avoid them like the plague! I love raw carrots but cook them on the stove or bake them in the oven and make them all mushy on the inside, no thank you. So why was I drawn to these carrots when I had no intention of eating them raw? I think sometimes as a recipe developer I look at certain foods as a challenge. Make a food you hate into something you love. Is that even possible? Sometimes it’s a texture thing and no matter what you infuse, douse, or marinate it in, the texture won’t change. But I wasn’t sure that was the case with carrots, so I placed these beautiful orange roots with their bright leafy greens into my basket and decided to take them on as my challenge.

Fresh Carrots

Long, thin carrots ready for glazing.

I’m pretty sure my husband felt the same as I did because the moment he walked into the kitchen he said, You’re not making those for us, are you? In which I replied, No, I am making them for Peter Rabbit. I don’t think he was amused. I just told him to trust me on this one. I was attempting to make a carrot dish that he and I would love and if they turned out bad he wouldn’t have to eat them, and I would most likely never attempt to bake carrots again.

Glazed Carrots

Dill and Cumin are the perfect blend of herbs & spice.

I knew I wanted to start with maple syrup as the glaze but what herbs and spices to add, I wasn’t quite sure? I opened my spice drawer and literally stared at them for quite some time. My first thought was thyme but I was completely out. Rosemary? No, the combo of maple syrup and rosemary didn’t quite sound right. Herbs de Provence? Hmm, too many herb combinations. I finally settled on dill and decided to throw in a little cumin. I had never combined dill and cumin before and quite honestly thought maybe I was destroying my attempt of liking baked carrots before I even got started. But I went for it because it sounded good in my head and hopefully would translate to my taste buds.

Carrots in a Maple Glaze

Baking in the glaze.

I arranged the carrots in my cast iron Le Creuset baking dish I received as a wedding gift over 30 years ago, and poured the glaze on top. As they baked the maple glaze bubbled up around the carrots. I still might not like the taste, I thought, but they sure look pretty baking in the dish.

I enjoy making new gluten-free recipes and this one has an option to be made dairy-free as well. It also fits in with our eating clean regimen we are doing for the month of January and hopefully beyond.

Layering the Carrots

The Cumin & dill give a nice balance to the maple glaze.

When I took them out of the oven I arranged them on a dish altering the green stems from one end to the other. This helped the carrots all fit and look pretty on the plate at the same time. If you are going to serve them in your baking dish, arrange them this way before baking. Now for the test. They looked good, smelled good, but would they taste good? My husband waited for me to try the first one. I detected his hesitancy even though they did look really good.

Maple-glazed Carrots with Cumin & Dill

Maple-glazed carrots baked to perfection.

I choose the smallest one on the dish and took a small bite. My husband looked at me with curious anticipation. Well? he asked inquisitively. I didn’t answer. At least not at first. I was diving into the rest of the carrot. He took a bite. Oh, wow! he said. I know, right?!! I answered back. We devoured the carrots.

Cumin & Dill Maple-glazed Baked Carrots

The maple-glaze bakes right in making a sweet outer coating.

I was thinking back to my childhood and realized that most of the carrots I ate growing up had been boiled in a pan of water. Well no wonder I didn’t like them! These baked carrots are so delicious they will now become a favorite side dish. Who knew? What a joy to take a food you hate and turn it into a food you love.

Glazed Carrot Pin

Cumin & Dill Maple-Glazed Carrots are the perfect side dish.

If you are interested in trying another dish I made with cumin, you may want to try my Quinoa Salad with Orange Cumin Dressing. It took grand prize in a recipe contest.

Cumin & Dill Maple-glazed Carrots

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten-free
Meal type Side Dish
Cumin & dill are the perfect blend of herbs and spice for these maple-glazed carrots. A perfect side dish with a delicious infusion of flavor in every bite.

Ingredients

  • 8 Medium carrots (organic-thin)
  • 1/4 cup maple syrup (pure organic)
  • 1/4 cup butter (melted)
  • 3/4 teaspoons cumin
  • 1/2 teaspoon dill
  • sea slat (to taste)

Note

Substitute olive oil for the melted butter for a dairy-free option.

Directions

Step 1
In a small bowl combine melted butter (or olive oil), maple syrup, cumin and dill. Blend well.
Step 2
Cut stems leaving approximately 3-4 inches. Arrange carrots in an oven safe baking dish and pour maple syrup mixture evenly over the top of the carrots.
Step 3
Place carrots in a 400 degree preheated oven and bake for 30 minutes.
Step 4
Arrange carrots back and forth alternating green stems on each end. Pour any remaining glaze over the carrots. Serve hot.

This recipe was also shared on the following blogs: Grace&GoodEats, VegetarianMamma

 

What I Learned from Eating Clean

Nutrient Dense Chopped Salad

When my daughter proposed to eat clean for 30 days, I thought to myself no problem. But then I started truly eating clean and it was a problem. Well, not really a problem, but a major shift in the way I thought about the foods I was putting in my body. To rid yourself of processed sugars and highly processed foods takes great effort, at least here in America where our stores are full of highly processed foods that are full of preservatives and sugar.

I’ve listed my favorite websites I scoured over (be aware not all sites are 100% GF):

  1. Eating Well
  2. The Gracious Pantry
  3. Clean Eating (for a good list of what is clean and what is not)
  4. Wellness Mama
  5. 100 Days of Real Food
  6. Elana’s Pantry

I learned why it is better to eat brown rice instead of white. Did you know that white rice is really brown rice, it has just been stripped of nutrients and fiber? Then it is polished to make it look nice and pretty for our consumption. I also learned grains that have been ‘fortified’ have vitamins and other nutrients added back in because they strip the grain from their natural nutrients. Then there is instant white rice that not only is stripped of nutrients but loaded with preservatives in order to keep it ‘fresh’ until you quickly cook it. I guess the best way to look at it is to eat foods the way God put them on the earth, not the way man has boxed them to make a profit. Brown rice takes a long time to cook, generally about 45 minutes, so make up a large pot and divide it into serving sizes for your family. Place the serving size into a freezer bag and pop them in the freezer. About three minutes in the microwave will thaw and heat the rice!

The very best benefit of eating clean is how it literally changes your taste buds. Last Saturday, my husband and I went to see a movie. To let you in on a little fact, he enjoys going to the theater because of the movie popcorn. He has refused to go to the movies in the past if he has been on a diet because he can’t have the popcorn! I have told him for years how terrible movie popcorn is but I must just sound like a nagging wife, because I have never been able to persuade him. He told me ahead of time that even though we are on this ‘eating clean’ thing, he was still going to have a little movie popcorn. He bought a small bag and put the ‘movie butter’ aka ‘fake butter’ on it. We sat down and he ate maybe five bites before turning to me and saying,’I can’t eat this, it tastes like chemicals in my mouth!’ I have to tell you, I was doing a little happy dance inside. Click here MOVIE POPCORN to find out the calorie counts. You might be as shocked as I was!

When I went into my usual coffee-house to buy a latte, I asked for a regular latte with whole milk. Normally I ask for a Cubano, which adds sugar at the bottom of the pour. They know me as a regular, so when I received my drink, they had made a Cubano rather than a straight no sugar latte. One sip and I knew the old sugar culprit was in there. It tasted sickening sweet. Wow! Had I truly been drinking that all along? If anything, the changes from eating clean have made me very aware of my old eating and drinking habits.

If you didn’t follow along on the eating clean regimen this past month, I do hope you try it sometime. It truly gave me a whole new appreciation of food.

 

 

 

Savory Pancake with Asian Slaw & Shrimp

Asian Slaw & Shrimp over a Savory Pancake

My husband and I visited Seattle last month and went to a fabulous restaurant called Tanaka San, by chef, Tom Douglas, where he ordered a savory pancake. I, of course, was unable to taste it because it was thickened with flour, but there were a few nice gluten-free items to choose from. He said the savory pancake was amazingly delicious and that I should try to create something similar for my blog. And so I did. Does it taste the same? No, probably not even close, as I didn’t know what I was comparing it to, but my rendition is tasty and worth cooking up. If you visit Tanaka San you may be interested in taking a seat where we did, on the high stools that over-look the chef’s kitchen; the best seat in the house in my opinion! Of course, if you are out for a romantic dinner then take the table for two (the restaurant is much prettier than the industrial kitchen but I loved watching them cook).

Tanaka San's Kitchen

Tanaka San’s Kitchen

As I watched the chef (not Tom Douglas) but an assistant chef, mix up the batter, he placed two small strips of bacon on the grill before pouring the batter over the top. As the pancake cooked he mixed up a little tangy slaw of some sort. After the pancake was plated he placed it on the top and sprinkled it with sesame seeds.

Making Savory Pancakes

The insides of a savory pancake.

I believe they made their pancakes strictly from cabbage as their main base but I decided to add a little potato as well.

Crispy Savory Pancake

Crispy Savory Pancake.

I also changed it up a bit by adding three sautéed jumbo shrimps on top, not only for the taste but for the presentation. The Asian slaw is a very simple mix of cabbage, rice vinegar and raw honey. Add fresh scallions and sesame seeds on top, along with the shrimp and you have a very lovely presentation. Like I said, I have no idea if this comes anywhere close to Tanaka San’s version, but to this gluten-free cook, it was mighty tasty and good enough for any dinner party!

Savory Pancakes with Asian Slaw & Shrimp

Savory Pancakes with Asian Slaw & Shrimp.

I like to leave the tails on my shrimp because they look prettier on the plate that way. I know it’s a little messy having to pull them off but I think most guests don’t mind.

Savory pancakes, Asian Slaw, and Shrimp is Yum on a Plate

Savory pancakes, Asian Slaw, and Shrimp is Yum on a Plate

A small bite of shrimp, a touch of Asian slaw and the savory potato-cabbage pancake make a very yummy combination. You could even make them bite size with only one shrimp on top for a nice hors d’ oeuvre.

Bite of Savory Pancake

A delicious bite of tangy and savory.

Savory Pancake with Asian Slaw & Shrimp

Serves 4-6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Dairy-free, Gluten-free
Meal type Appetizer, Main Dish
Misc Gourmet
An infusion of flavors burst with the combination of this savory pancake with Asian slaw and shrimp. Cook them large or make small ones for an appetizer.

Ingredients

Pancake

  • 1 1/2 cup Potato (shredded)
  • 1 1/2 cup Cabbage (shredded)
  • 1 bunch Scallions (sliced and 1/4 cup greens reserved for topping)
  • 2 Large Eggs
  • 1/3 cup Gluten-free Flour Mix
  • 6 medium slices Bacon (cut in half)
  • 1/2 teaspoon Sea Salt (ground)
  • 1/2 teaspoon Black Pepper (ground)

Slaw

  • 1 cup Cabbage (shredded)
  • 3 tablespoons Rice Vinegar
  • 1 tablespoon Raw Honey

Topping

  • 12 Large Raw Shrimp (sautéed)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1/4 cup Sesame Seeds (toasted)
  • 1/4 cup Scallion Greens (reserved from cut scallions for pancake)

Note

Make small mini-size pancakes with one shrimp on top and serve as an appetizer.

Directions

Slaw
Step 1
In a small bowl combine honey and rice vinegar. Mix well and add 1 cup shredded cabbage. Toss and set aside to marinate.
Pancake
Step 2
In a large bowl shred potatoes and Cabbage. Cut scallions about 2/3 up the stocks and add to potato and cabbage mix. With remaining greens, slice at an angle (about 1/4 inch slices) and reserve for topping. Add egg, gluten-free flour, salt and pepper to the pancake mix and toss to combine well.
Step 3
Cut bacon strips in half and lay two halves down side by side for each pancake in a non-stick fry pan or pancake griddle. Pour enough batter to cover the bacon strips (about a 4" round). Cook until crisp on each side.
Topping
Step 4
While pancakes are cooking, remove any veins by slicing down the back of the shrimp and pulling out the dark vein. Saute shrimp in butter and olive oil just until they turn pink on both sides. Remove from heat and reserve for topping.
Step 5
Toast Sesame seeds under the broiler until they turn light brown. Watch carefully, they can burn quickly. Set aside for topping.
Step 6
Assemble by placing pancake (bacon-side down) on a dish. Add about 1/4 cup slaw on top of pancake followed by three cooked shrimp, green scallions, and sprinkling of toasted sesame seeds. Serve warm.

Jalapeno Maple Bacon Meatloaf Mini’s

Jalapeno Maple Bacon Meatloaf Mini’s is what’s for dinner. I know, I know, they say bacon is not that good for you. But is it not that good for you because it is full of nitrates? Because I would agree, nothing with nitrates are good for you. Or are they really all that bad? There is some controversy over whether nitrates and nitrites are as bad for you as you have been led to believe. You can read about the nitrate controversy here. I’m still a little unsure, so I bought nitrate-free organic bacon. And I’m not advocating bacon everyday because it still has an extremely high saturated fat content but a little bacon every now and then is okay. I mean, who doesn’t love bacon?  I read a t-shirt once that said ‘Everything’s Better with Bacon’. I’m not sure I agree, but it is awfully tasty on this new recipe I created.Mini Jalapeno Maple Bacon Meat Loaves

Mini Jalapeno Maple Bacon Meatloaf’s are perfect for a dinner party.

These meatloaf mini’s are about the size of a medium potato, so they really are perfect for serving at a casual dinner party where every guest receives their own individual meatloaf wrapped in a blanket of bacon.

GF Meat Loaf Mix

The fixings of a great meat loaf.

And don’t let the word ‘jalapeno’ scare you. It adds just a slight amount of kick but not enough heat to really notice. If you like things extra spicy you could always add a few extra peppers into the mix or throw in the seeds, where a lot of the heat resides. I always remove them because I like a little kick but not that much. And be careful when you are handling peppers. The oil from the seeds can be extremely potent! I learned the hard way. I was making salsa one summer, cut open the jalapeno peppers and got some of the oil on my fingers. I then proceeded to wipe my eye. That was a BIG mistake! It literally burned for days, so be extra careful when you are handling spicy peppers!

Sliced Jalapeno

The hotness is on the inside!

For those of us who suffer from Celiac disease or a gluten intolerance, you must be very careful when it comes to eating meatloaf. Most meatloaf, especially in restaurants or at someone else’s house for that matter, will most likely have bread crumbs in the loaf. I decided to substitute quinoa flakes and they worked very well in helping hold them together.

Preparing Mini Meat Loaves

Wrap each loaf in a little bacon blanket.

Mold the meatloaf mini’s in the shape of a potato and wrap each one in a half a slice of bacon (I had pretty thick bacon, so I pulled the slices a bit to try to stretch the fibers).Then baste each loaf in a small amount of pure maple syrup.

The maple glaze

Glaze the top of each bacon strip with a little pure maple syrup.

I did have to turn the broiler on for a few minutes at the end of baking in order to fully cook the bacon. You may or may not have to do this depending on how thick your bacon is to begin with. Serve them with my caramelized root vegetable dish and my Asian Pear Salad to make a perfect meal.

Jalapeno Maple Bacon Mini-Meat Loaves

Individual meat loaves make it easy to serve.

Jalapeno Maple Bacon Meatloaf Mini’s

Serves 6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Dietary Dairy-free, Gluten-free, Paleo
Meal type Main Dish
The combination of sweet and spicy will make these Maple Bacon Meatloaf Mini's a family favorite! The individual size makes them perfect for a casual dinner party, too.

Ingredients

  • 1lb Hamburger (preferably organic grass-fed)
  • 1/2lb Spicy Italian Sausage (preferably organic)
  • 1 Large Egg (preferably free-range)
  • 1/2 cup Quinoa Flakes (generally found in the cereal section)
  • 5 medium slices Bacon (preferably organic- reserve 3 slices for wrapping)
  • 1 Medium Jalapeno Pepper (seeded and diced)
  • 3 cloves Garlic (minced)
  • 3 tablespoons Pure Maple Syrup (reserve one tablespoon for basting)
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Celery Seed

Note

I didn't pre-cook the bacon that went inside the meatloaf but I found it didn't cook that well during the oven time. I would recommend cooking it before adding it to the uncooked mixture.

Directions

Step 1
Take two strips of bacon and cut into small pieces. Slice open jalapeno pepper and remove seeds, dice.
Step 2
In a large bowl combine hamburger, spicy Italian sausage, egg, quinoa flakes, chopped bacon, diced jalapeno pepper, garlic, maple syrup (reserving 1 TBSP) and spices. Mix until all ingredients are well incorporated.
Step 3
Form six individual mini loaves in the shape of a potato and place on a plain cookie sheet or one that has been covered in parchment paper.
Step 4
Take remaining three slices of bacon and cut them in half. Place a slice around the middle of each loaf.
Step 5
Baste each bacon slice with the remaining maple syrup.
Step 6
Bake in a 350 degree oven for 40 minutes. Broil for 5 minutes at the end to cook bacon thoroughly if needed.

This recipe was shared on the following blogs: TheDIYDreamer 

 

Sweet Italian Sausage Lentil Stew

There are certain foods that taste especially good on a cold blustery day and a hearty soup or stew perfectly meets that desire. Probably one of my all-time favorite winter stews is my Sweet Italian Sausage Lentil Stew. If you normally don’t care for lentils, this recipe might change your mind. Trust me on this one! It is a rich, creamy stew that is simply delicious. I’ve had numerous people say they don’t care for lentils but love this recipe. It freezes well if you make a large pot and it is perfect reheated due to the depth of flavor that richens the longer it sits.

Sweet Italian Sausage & Lentil Stew

A thick, rich bowl of Sweet italian Sausage Lentil Stew.

I live on the rolling hills of the Palouse and am surrounded by lentil, wheat, garbanzo and pea fields. We are in winter now, so our fields are not this beautiful golden hue that they are in late July and early August. When the fields are covered in snow the rolling hills throw beautiful shadows and the soft bending of light produces a true work of art.  In the spring they are covered in a brilliant velvet of green as the crops burst through the rich soil and then gently change to the golden waves of grain pictured below. My favorite Palouse photographer is Alison Meyer. Her working is stunning, although I think my little snapshot below competes pretty well.

The Palouse

Beautiful rolling fields of the Palouse.

And let me tell you, we do have winters here! The farmers appreciate heavy snowfall in the winter, bringing ample moisture to the ground when it melts in early spring. But I’m not sure how much my husband appreciates it when the snow shoveling comes around! This is a picture I took from my deck a few years ago. This snow fell all in one night!

Snow

An over abundance of snow!

And it’s on days like this that a warm bowl of Sweet italian Sausage Lentil Stew tastes so good. Lentils are an ancient grain. In fact they are mentioned in the Old Testament when Jacob trades a bowl of lentil stew for Esau’s birthright. If you have never tried lentils, they have an earthy flavor and best of all are inexpensive. You generally can pick up a bag of lentils at the store for just over a dollar. Another favorite lentil recipe is my Red Lentil Soup with Sausage and Kale.

Bowl of Lentil Soup

Sweet italian Sausage is a perfect blend with the earthy flavor of lentils.

Simple ingredients such as carrots, leeks, spinach, Italian sausage, lentils and cream make up this soup. I hope you try it and let me know what you think.

Lentil Stew

A close up view of Sweet Italian Sausage Lentil Stew.

Sweet Italian Sausage Lentil Stew

Serves 6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Dietary Gluten-free
Meal type Lunch, Main Dish, Soup
An all-time favorite! The combination of earthy lentils and sweet Italian sausage make for a delicious bowl of stew, especially on a cold winter's day.

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil (extra virgin)
  • 1lb sweet Italian sausage
  • 2/3 cups carrots (chopped)
  • 1/2 cup leeks (chopped)
  • 1/2 cup sweet onion (chopped)
  • 1/2 cup celery (diced)
  • 3 cloves garlic (minced)
  • 1 1/2 cup dry lentils (rinsed)
  • 5 cups beef bone broth (or chicken broth)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 tablespoon red wine vinegar
  • 2 tablespoons stone ground mustard
  • 1/2 bag frozen spinach (organic 16 oz.)
  • salt & pepper

Directions

Step 1
Saute sweet Italian sausage until fully cooked. remove from heat, set aside.
Step 2
Chop carrots, leeks, onion, and celery. In a large pot, melt butter and oil together and add chopped vegetables. Saute until onions are transparent.
Step 3
Add minced garlic and stir.
Step 4
Add beef broth, red wine vinegar and mustard.
Step 5
Add dry lentils and bring to a boil, stirring occasionally to prevent lentils from sticking. Once stew has come to a boil turn heat down to low and simmer for 30 minutes.
Step 6
Add sausage and spinach to pot and simmer another 10 minutes.
Step 7
Add milk and cream, stir to fully incorporate.
Step 8
Salt and pepper to taste.
Step 9
Serve warm.

This recipe has been shared on the following blogs: NourishingJoy

 

 

 

French Tarragon over Creamed Eggs

French Tarragon over Creamed Eggs

The winters are long here in the Pacific Northwest. Cold begins settling in around the end of October and lasts until as late as early June. This morning was a foggy, misty morning with a bit of hoarfrost clinging to the branches. As I write I am watching a quail peck at the hard ground for a little bite of food, which seems so scarce this time of year. I am thankful we don’t have to forage that way during the winter.

Fresh farm eggs in cream

Fresh farm eggs in cream

I recently purchased farm fresh eggs and fresh cream from a local market. I love eggs baked in fresh cream. If you are dairy intolerant, I’m not sure of a good substitute (so sorry). You could possibly try almond or rice milk, but I have not, so I’m not quite sure how the outcome would be. One reason this recipe works so well, is that the cream thickens as it bakes, so using a different milk might not work well. if you can tolerate dairy, and you enjoy soft-boiled eggs, I can almost guarantee you will love this recipe. Tarragon is one of the spices that works perfect with eggs. I picked up some fresh tarragon from a local market when we were in France a few months ago, and I try to use the spice as often as I can, it is one of my favorites.

French tarragon over creamed eggs might just be the easiest recipe I have on my blog. It works perfect if you have company, because you can bake them all at once. And they make a beautiful presentation in their individual ramekins. They taste very similar to soft-boiled eggs, but that bit of whole cream adds a delicious taste to the dish, so fresh and creamy. Another favorite egg recipe to try is prosciutto & kale quiche.

French Tarragon over Creamed Eggs

French tarragon is the perfect spice for creamed eggs.

Even though it appears there is a large amount of cream in this recipe, there actually is a very small amount, making the calorie count not too bad; only 2 tablespoons of cream per ramekin making the dish 190 calories. That’s not too bad when you consider a cinnamon roll is almost 600 calories! Okay, a cinnamon roll sounds pretty good but remember we are eating clean this month! No sugar, no processed foods. I hope you are doing well on it if you are following eating clean for this month. I am so proud of my family. We have a group family text going and post our meals each day to show what we’ve been eating. It hasn’t been easy, especially for my youngest son who is not married and doesn’t do a lot of cooking on his own, but I have been very proud of how well he is maintaining eating clean, at least 10 days into it! They say if you can stick with something for at least 21 days it can become habit-forming. Eating clean would be a good habit for us all.

A Bite of Creamed Eggs

A delicious bite of Fench tarragon Creamed Eggs.

French Tarragon over Creamed Eggs

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Gluten-free
Meal type Breakfast
The individual ramekins of creamed eggs with a sprinkling of French Tarragon make this an easy but elegant dish to serve your morning guests.

Ingredients

  • 8 Medium eggs (organic free range)
  • 8 tablespoons cream (whole fresh cream)
  • 1 tablespoon French tarragon (for sprinkling)
  • salt & pepper (to taste)
  • 1 tablespoon butter (for inside of ramekins)

Directions

Step 1
Take butter and swipe the inside of each of the four ramekin dishes.
Step 2
Place two tablespoons of cream in each of the four ramekins.
Step 3
Crack two medium sized eggs into the cream of each ramekin.
Step 4
Sprinkle with salt, pepper, and French tarragon over the top of the eggs.
Step 5
Place in a 425 degree oven for 10-14 minutes (14 minutes if you like your egg yolks firm).
Step 6
Serve hot from the oven.

This recipe has been shared on the following blogs: WasteNotWantNot

 

 

 

 

 

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