Easy Natural Food

Healthy everyday meal ideas

Category: GAPS (page 1 of 6)

Carrot and Cilantro Salad

Carrot & Cilantro SaladI have a great mother-in-law. A truly wonderful mother-in-law. Do you know why? Well apart from being a truly awesome person, she bought me a subscription to Cuisine Magazine last Christmas! Cuisine is New Zealand’s premier food and wine magazine with amazing recipes, gorgeous photography and interesting articles about local artisan producers, the restaurant scene, and food and travel.

I have been eagerly awaiting each new issue, reading it cover to cover and bookmarking recipes that I want to try. I have a long list, so look out for Cuisine Magazine-inspired recipes popping up on Easy Natural Food from time to time.

To kick things off, I made this Carrot and Cilantro Salad from the March 2013 issue of Cuisine. The original recipe is called Carrot and Coriander Salad, because in New Zealand we call cilantro “coriander” (just the same as we call sweet peppers “capsicums”!).

I made a few modifications to the recipe. I grated the carrot instead of peeling it into ribbons (so perhaps mine is more of a slaw than a salad) and I found I only need half the quantity of dressing.

My husband and I both love this salad. It is quick and easy to throw together, but looks and tastes great! A perfect side dish for a BBQ or any summer meal.

Carrot and Cilantro Salad

3 medium carrots, peeled and grated
½ cup chopped cilantro leaves (chopped semi-fine)
½ cup thinly sliced red onion
1 ½ tablespoons honey (liquid honey works better)
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper (to taste)

1. Add the grated carrot, chopped cilantro and red onion into a bowl.
2. In a small jar or bowl, whisk together the honey, lemon juice and olive oil.
3. Pour the dressing over the salad, season with salt and pepper, and gently toss to combine.

Linking to: Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Wildcrafting WednesdaysFull Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Tasty TraditionsThank Your Body Thursday, Alive & Thrive ThursdayFoodie Friday, Gluten Free Fridays, Sunday SchoolInspire Me Monday, Make Your Own Mondays, Homestead Barnhop, Natural Living MondayFat Tuesday, Traditional Tuesdays, Slightly Indulgent TuesdayHearth and Soul Hop

Mashed Veggies

Mashed VeggiesI could have given this a fancier, more appealing name, such as Root Vegetable Mash, or Rutabaga, Carrot and Parsnip Puree. But mashed veggies was what my mum called them, and mashed veggies was one of my favorite comfort foods as a kid (and still is might add). So mashed veggies it is!

There’s not much of a recipe to this one, because it is so flexible and almost anything goes. But I’ll give you my “usual” recipe along with a few ideas for variations.

What I love about mashed veggies:

  • Healthy and tasty carb option – a great alternative to mashed potatoes or rice, especially if you’re looking for a carb that will “soak up the sauce”.
  • Lower carb options – potatoes are very high in carbohydrates, but root vegetables such as rutabagas, turnips, and also winter squash such as butternut squash have fewer carbs than potatoes ore sweet potatoes.
  • GAPS diet-friendly – choose GAPS-friendly vegetables such as carrots and winter squash for a hearty and satisfying side dish.
  • A complete veggie side dish all in one – starch/carbs AND green vegetable. I always include a green vegetable, such as broccoli or any of the leafy greens, in my mash too.
  • Flexible – so many different combinations of veggies work in this dish, which is great because it means you can use up whatever you have on hand in the fridge.
  • Freezes well – I usually make more than I need for one meal and freeze extra portions for later.
  • Tasty 🙂

My go-to combo is carrot, rutabaga and parsnip with either broccoli or chard. But I’ve made so many different combos depending on what I have on hand at the time.

Mashed Veggies

Select 2-3 different root veggies eg. carrot, rutabaga, parsnip, turnip, celery root, potato, sweet potato, and/or winter squash (butternut squash works great).

Select your green veggie eg. broccoli or any of the leafy greens. Sometimes I will add cauliflower instead of broccoli. I estimate that I use about 1-1.5 cups of either chopped broccoli or chopped greens.

1 Tbsp. fat/oil of your choice – butter/coconut oil/ghee/olive oil/lard. Use more or less fat depending on the quantity of vegetables that you’re mashing.

Seasonings – salt and pepper to taste

My typical mash recipe is……. (makes about 3 servings):
2 large carrots (butternut squash in place of carrot is also really good)
1 medium/large rutabaga
1 medium/large parsnip
Either 1-1.5 cups chopped broccoli, or an equivalent amount of chopped greens (uncooked, which reduces to maybe 1/2 cup after cooking)

1. Peel all root vegetables and cut into even-size chunks, preferably no more than 1/2 inch in size (makes for faster cooking).

2. Boil or steam your root vegetables until they are soft when pierced by a sharp knife. I prefer to steam them because I find that boiling them can leave them a bit watery/mushy, whereas steaming gives a better flavor.

3. While root vegetables are cooking, rinse and chop up your green veg. If I’m using broccoli I will throw it into the steamer with the other root vegetables when I estimate there is about 10-15 minutes to go before the root vegetables are done. But if I’m using leafy greens such as spinach, chard or beet greens, then I cook the greens by boiling them, then I discard the cooking water, to minimize the amount of oxalic acid in my food.

4. Once the vegetables are cooked, get your seasonings and fat/oil ready, because you want to mash everything together as quick as possible while it’s still hot. Drain away any cooking water and add all vegetables into the cooking pot. Add the fat/oil, salt and pepper and mash everything together really well! I mash by hand using a potato masher, but alternatively you could use a blender to puree it. Taste and adjust seasonings as you go.

Note: for vegetables like carrot, rutabaga, parsnip etc. I never need to add any liquid to get the right consistency for the mash. But if you’re using potato or sweet potato which is starchier and drier then you may need to add a little milk or broth to get the right consistency and make it easier to mash.

5. Serve immediately (with added butter melting on top is really yummy!), or allow it to cool and refrigerate/freeze for later.

Mashed Veggies Beet Greens

Mashed veggies with beet greens

Linking to: Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day WednesdaysFull Plate Thursdays, Simple Lives Thursday, Pennywise Platter ThursdaysFight Back Friday, Fresh Bites Friday, Foodie FridayInspire Me Monday, Make Your Own Mondays, Homestead BarnhopFat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop

Moroccan Ground Beef (or Lamb)

Moroccan Ground BeefWe have a ton of grass fed ground beef in our freezer from the 1/4 cow we purchased last year, so I’m always trying to come up with new, tasty ways to eat it all. Typically, ground beef gets turned into burgers/meatloaf/meatballs, and/or has tomato or cheese thrown at it. Tomatoes and cheese are currently off the menu for me, so increasingly I find myself looking towards cuisines that rely more on spices for flavor and zing. Moroccan cuisine, which makes good use of spices, is rapidly becoming one of my favorites.

A quick search of “Moroccan beef” on the internet turned up this recipe for Moroccan Beef Stew. Sounds great, but I wanted to use ground beef instead of stew, so I tweaked it a bit and came up with what is definitely a winner for our family! This is great recipe to have on hand when you’re looking for a bit of variety with your ground beef. Quick and easy too!

I have to say though, as tasty as it is with ground beef, it is truly amazing with ground lamb. If you have some ground lamb on hand, then you have to make this!

By the way, the recipe that I based my one off also uses garbanzo beans (chickpeas), which is a great way to stretch the meat further if you are cooking for a large group. If you decide to add chickpeas you will need to add some broth during the cooking process, and possibly up the quantity of spices as well.

Moroccan Ground Beef (or Lamb)

1 tablespoon oil (butter/lard/coconut oil)
1 medium onion, finely chopped (I use a mini-prep food processor)
1 clove garlic, minced
1 pound ground beef or bison or lamb
1 ½ teaspoons paprika
1 teaspoon cumin
¾ teaspoon cinnamon
¼ cup chopped kalamata olives (about 10-12)
¼ cup golden raisins
1 teaspoon sea salt
Scant ¼ teaspoon black pepper
2-3 tablespoons chopped cilantro
1 teaspoon lemon zest

1. Heat oil in a large pot on medium heat. Add onion and sauté for 5 minutes or so.
2. Add garlic and cook for another minute or two.
3. Add beef and brown.
4. Mix in all of the spices plus the olives, raisins, salt and pepper. Cook over medium-low heat, simmering gently for about 10 minutes. Add a little stock or water if the mixture is getting too dry (depends on how fatty the meat is).
5. Stir in the lemon zest and chopped cilantro, and voila! …or whatever is the Moroccan equivalent 🙂

I served this over brown rice pasta, but rice would also be great of course, or serve it with vegetables if you’re not eating grains.

If you like Moroccan food, here are some more Moroccan-inspired recipes that you might enjoy:
Moroccan Chicken Casserole
Moroccan Lamb Stew

Linking to: Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul HopReal Food Wednesdays, Allergy Free Wednesdays, Healthy 2day WednesdaysFull Plate Thursdays, Keep it Real Thursday, Simple Lives Thursday, Pennywise Platter ThursdaysFight Back Friday, Fresh Bites Friday, Foodie FridayInspire Me Monday, Make Your Own Mondays, Homestead Barnhop


Turkey Burgers

Turkey BurgersOur family is small, and so our post-Thanksgiving turkey leftovers are huge! We cooked up a turkey that was nearly 12 pounds, pretty average as turkeys go I guess, but that sure is a lot of turkey for 2 adults and 1 small child (both of our families live overseas, so it’s just us at Thanksgiving!).

My husband loves eating cold turkey leftovers, but I don’t care for the bird that much. So I’m always trying to come up with new, more appetizing ways to use up all of that turkey meat. I have an idea for a new soup that I’m going to try soon, but in the meantime, these turkey burgers were pretty tasty! And the best part is that they’re grain-free!

If you have some leftover stuffing, I imagine it would be quite tasty to incorporate some of that into the burgers as well!

Turkey Burgers

2 cups cooked, diced turkey meat (I used a mixture of white and dark meat)
3/4 cup coarsely chopped red onion
3/4 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 cup chopped fresh parsley
2 eggs
Dash of hot sauce (optional)
Turkey stuffing (optional) note: haven’t tried this so not sure of quantity.

1. Add all ingredients into a food processor. Process until well-blended but stop while there is still texture (don’t let it turn into a puree!)
2. Heat oil in a pan. Form turkey mixture into patties and cook until golden on each side.

We didn’t eat these with buns, but I’m sure they would be good that way too. I had mine with a side of veggies and salad, and my husband had grilled cheese and salad. Yum yum!

Linking to: Monday Mania, Inspire Me MondayMake Your Own Mondays, Homestead BarnhopFat Tuesday, Traditional Tuesdays, Slightly Indulgent TuesdayReal Food Wednesdays, Allergy Free Wednesdays, Healthy 2day WednesdaysFull Plate Thursdays, Keep it Real Thursday, Simple Lives Thursday, Pennywise Platter ThursdaysFreaky Friday, GAPS Friendly Fridays, Meal Plan Mondays

Chicken Curry w/ Grapes

Chicken Curry w/ GrapesThere’s something about fruit and curry that goes very well together! For me, the sweetness of the fruit helps to balance out the heat of the curry. Typically raisins, apples or some kind of fruit chutney are used in a fruity curry, but I prefer to use grapes – kind of like a cold chicken curry salad, only hot!

This is such an easy dish to make, quick and painless for a weekday dinner. No advance prep or long cooking times required. I prefer to use chicken thigh meat which I find more flavorful, but you could also use chicken breast meat but cook it for a shorter time.

If you wanted to get a little fancier, you could experiment with adding chopped celery and slithered almonds. I haven’t tried this yet but it could be tasty.

I usually choose red grapes for this dish because they offer a better contrast in color, but green grapes are equally tasty.

Chicken Curry With Grapes

1-2 tablespoons oil (butter/ghee/coconut oil)
1 ½ pounds chicken thigh meat (boneless, skinless), cut into bite-size pieces
1 medium onion, sliced
1-2 cloves garlic, minced
1 teaspoon grated fresh ginger root
4 teaspoon curry powder (or to taste)
¾ teaspoon sea salt (or to taste)
1 cup coconut milk
¾ cup red or green seedless grapes that have been sliced in half lengthwise

1. Heat oil in a large pan. Add the onion and cook for a couple minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the chicken and lightly brown.
4. Add the curry powder and salt. Mix to coat the chicken evenly in the spices.
5. Stir in the coconut milk and bring the mixture to a simmer. Simmer gently for about 20 minutes until the chicken is cooked.
6. Mix in the grape halves and simmer for a minute or two – just enough to warm the grapes (be careful not to overcook them otherwise they start to lose their flavor and become mushy)

Linking to: Fat Tuesday, Traditional TuesdaysSlightly Indulgent TuesdayReal Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Keep it Real Thursday, Pennywise Platter ThursdaysFight Back Friday, Freaky Friday, Fill Those Jars Friday, GAPS Friendly Fridays, Monday ManiaMake Your Own Mondays

Carrot Zucchini Soup

Carrot Zucchini SoupSo……things have been a little quiet here lately 🙁 Quieter than I intended, that’s for sure. But I hope to start posting a bit more regularly again. Part of the problem is that I have been feeling so tired in the evenings (my usual time for blogging) that I haven’t been up to writing any posts. My body has been going through some major upheaval with the changes in my diet (to eliminate the foods I react to) and the associated die-off/detox that goes with it. I have also been sleeping so badly, dealing with the type of insomnia where you wake up in the middle of the night and simply cannot get back to sleep. Night….after night….after night. But that seems to be improving now, thank goodness!

Anyway, more on all of this to come once I get my head around how I want to write about it. In the meantime, I want to share this soup while the zucchini is still plentiful. My recipe is based on this Creamy Carrot-Zucchini Soup recipe, but I decided to skip the “creamy” part and I made a couple other minor tweaks to get the taste I wanted.

I only had dried herbs when I made this for the first time, but fresh basil and oregano would probably make it even better!

Carrot Zucchini Soup

2 tablespoons oil (e.g. butter/ghee/coconut oil)
1 medium onion, diced
2 cloves garlic, finely chopped
4-5 medium carrots, peeled and sliced
2 medium zucchini, sliced
2 stalks celery, sliced
1 large tomato, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
Sea salt (to taste – I used about 1 teaspoon)
Pepper (to taste)
3-4 cups stock (I used chicken stock)
1-2 teaspoons red wine vinegar (optional)

1. Heat oil in a large pot. Add onion and sauté for about 5 minutes.
2. Add the garlic, carrots and celery and cook for another 5 minute.
3. Add the chopped tomato, zucchini, basil, oregano, salt and pepper. Stir it around for a minute or two.
4. Add the stock. Bring to a simmer, partially cover, and simmer until vegetables are cooked – about 25-30 minutes (carrots can take a while).
5. Allow the soup to cool a little, then blend either using an immersion blender or by carefully pouring the soup, in batches, into a blender.
6. Taste the soup and add a little red wine vinegar to round out the taste if needed.

Linking to: Fat Tuesday, Traditional TuesdaysFull Plate Thursdays, Keep it Real Thursday, Pennywise Platter Thursdays

Peachy Chicken Salad

Peach Chicken Salad

I wanted to make a salad that celebrated peaches, because the peaches have been so good this year, we just can’t get enough of them! They are firm, juicy and incredibly flavorful. I’ve been buying them at either our local farmer’s market or a local orchard store, both have really good prices for organic peaches. It is important to buy organically grown peaches if you can, because peaches come in #4 on the dirty dozen list of fruits/vegetables with the highest pesticide residues.

It’s funny that I felt like celebrating the peach, because little did I know, August is National Peach Month (who knew?!)

This recipe is based on one by the same name in The Primal Blueprint Cookbook. I upped the curry flavor a little more than what the original recipe called for, but if you like curry, it could easily take even more. The original also called for 1/8 teaspoon ground cloves. This gave barely a hint of clove, and I wasn’t that wild about it, so I have left it out of my version of the recipe. This is a very tasty salad, one that we would definitely make again!

Peachy Chicken Salad

2 cups diced chicken breast meat (about 1 pound uncooked)
2 medium peaches, diced (peeling optional)
2 ribs celery, diced
A handful of crispy almonds, chopped

¼ cup homemade mayo
½ teaspoon unfiltered apple cider vinegar (preferably raw)
2 tablespoons orange juice, freshly squeezed
2 tablespoons fresh parsley, chopped
½-1 teaspoon curry powder
¼ teaspoon sea salt

1. Add the chicken, peaches, celery and almonds into a bowl.
2. Whisk the dressing ingredients together in a measuring cup or small bowl and pour over the chicken mixture.
3. Carefully mix in the dressing. Either serve immediately or refrigerate for later.

Linking to: Summer Salad Sundays, Souper Sundays @ Kahakai KitchenMonday ManiaMelt in Your Mouth MondayMade From Scratch MondayThe Morris TribeMake Your Own Mondays, Homestead BarnhopReal Food Wednesdays, Allergy Free Wednesdays, Healthy 2day WednesdaysFull Plate Thursdays, Tastetastic ThursdayKeep it Real Thursday, Simple Lives Thursday, Pennywise Platter ThursdaysFreaky Friday, Fresh Bites FridayFoodie Friday, Fit and Fabulous FridaysGAPS Friendly FridaysFill Those Jars Friday

Turmeric and Ginger Smoothie

Turmeric Ginger SmoothieI enjoy smoothies for breakfast a couple times a week, but I was looking for a new flavor. Usually I do something with berries (and liver!) but I was feeling like a little something different. Variety is the spice of life and all that. Wait….spice…..spices….yes, wasn’t my sister going on about the amazing benefits of turmeric when she visited back in April?

Turmeric is well known for it’s health benefits, in particular it’s anti-inflammatory properties.

How could I incorporate turmeric into a smoothie? I felt like ditching the berries and just using banana. Banana is yellow, so is turmeric. Yellow + yellow = even more yellow! Think sunshine yellow, sunflower yellow….intense shades of golden yellow…..that would look pretty, right?

Then I thought about what else I’d like to flavor my smoothie. Turmeric isn’t going to add much of a flavor, and banana is just “nice”. Since I’m on the anti-inflammatory and healing path, let me add some ginger! It was like a burst of inspiration! I couldn’t wait to make my new smoothie and see what it tasted like! I was unsure of the quantities of turmeric and ginger that would work best, but after a little experimentation I settled on what I like.

Turmeric and Ginger Smoothie (dairy-free)

1 ripe banana
1/4 – 1/2 teaspoon turmeric powder*
1/2 – 1 teaspoon fresh grated ginger**
Coconut milk – about 1/3 cup***
Coconut oil – a large spoonful
Pinch of sea salt
Lemon juice – 1-2 teaspoons (optional, but without it I find coconut milk to taste a bit flat)
Maple syrup or honey (to taste)
1-2 raw egg yolks – optional (from pastured hens)

1. Add all ingredients except the egg yolks into a blender (I use a hand-held blender). Blend until smooth. Add a little water if it’s too thick.
2. Add the egg yolks and give a quick pulse or two. Finish blending in egg yolk with a fork if necessary (I have read the proteins in egg yolks are fragile and should not be subjected to heavy blending).
3. Enjoy and feel good!

*I found 1/4 teaspoon turmeric to be a good place to start, but I now do 1/2 teaspoon.
**Use as much or as little ginger as you like. If you don’t have fresh ginger or the time to grate it, try 1/4 tsp. dried ginger powder.
***If you can tolerate dairy, you could use yogurt, kefir or raw milk in place of the coconut milk. If you’re using yogurt or kefir you could omit the lemon juice.

Linking to: Full Plate Thursdays, Keep it Real ThursdayTastetastic Thursday, Simple Lives Thursday, Pennywise Platter ThursdaysCreative Juice PartyFight Back Friday, Freaky Friday, Fresh Bites FridayFoodie FridayFit and Fabulous FridaysGAPS Friendly FridaysMonday Mania, Inspire Me Monday, Meatless MondaysHomestead BarnhopMelt in Your Mouth MondayFat TuesdayTraditional Tuesdays, Slightly Indulgent TuesdayHearth and Soul HopReal Food WednesdaysAllergy Free WednesdaysHome Is Where The Heart IsHealthy 2day Wednesdays

Salmon Salad Spread

Salmon Salad SpreadI cannot stress how much I LOVE this simple salmon salad. I make up a batch and it lasts me for lunch 3 days in a row. I actually do eat it 3 days in a row, because I never get tired of it! It tastes so moreish, one mouthful leads to another, and another…but it’s good for me, so no guilt there 🙂

My favorite way to eat it is on gluten-free sandwich bread which I lightly toast, then spread butter while the bread is still warm. Then I smear a layer of avocado with a little salt and pepper on top. Then finally, I add my salmon spread. I think this lunch is a little low in fat…. just kidding! There are plenty of healthy fats in this lunch 🙂

Regarding the salmon, I like to use canned wild Alaskan sockeye salmon, and I always choose one that has the skin and bones for extra calcium and omega-3s. The bones are so soft that by the time you mash them in with the rest of the fish, you’d never know they were there.

This salad contains plenty of goodness:

  • Quality protein from the salmon
  • Great source of omega-3 fatty acids
  • Great source of calcium
  • Good fats from the mayo (provided you’re making your own mayo with good quality olive oil)
  • Live probiotics from the Bubbies Dill Relish

Salmon Sandwich Salad

1 can (7.5 oz) wild caught salmon (I like wild Alaskan sockeye salmon with skin and bones)*
2 heaped tablespoons Bubbies Dill Relish (drain excess juice)**
3-4 tablespoons mayonnaise (preferably homemade)
2 tablespoons finely chopped red onion
1 stalk celery, finely chopped
Freshly ground black pepper

1. Open the can of salmon and drain excess juice. Empty the contents into a bowl and use a fork to break up the chunks and mash up the skin and bones.
2. Add the dill relish, mayo, red onion, celery and black pepper. Mix it all together!
Lasts in the fridge for 3-4 days

*The Vital Choice brand is BPA-free
**Bubbies Dill Relish is lacto-fermented and unpasteurized, so it contains live probiotic bacteria

Linking to: Summer Salad Sundays, Souper Sundays @ Kahakai KitchenMonday Mania, Inspire Me MondayMake Your Own MondaysHomestead BarnhopFat Tuesday, Traditional Tuesdays, Slightly Indulgent TuesdayHearth and Soul HopReal Food Wednesdays, Allergy Free Wednesdays, Home Is Where The Heart IsThe Recipe BoxHealthy 2day WednesdaysFull Plate ThursdaysFrugal Food ThursdayKeep it Real ThursdaySimple Lives ThursdayPennywise Platter ThursdaysFreaky FridayFresh Bites FridayFoodie FridayFit and Fabulous FridaysGAPS Friendly Fridays, Food on Friday Salads

Savoy Cabbage, Carrot and Ginger Sauerkraut

Cabbage, Carrot and Ginger SauerkrautToday I have the pleasure of guest posting for Shelly over at A Harmony Healing. Shelley runs a wonderful blog that focuses on holistic food, nutrition and well being.

A while back, after posting my Beet and Cabbage Kraut, Shelley asked me if I’d like to create a sauerkraut recipe for A Harmony Healing. It was perfect timing because I needed to make a new ferment and I was in the mood for trying something a little different. What I came up with was a totally delicious ferment using savoy cabbage, carrots and ginger. It tastes so fresh and alive, and the ginger really shines through. With all of it’s great probiotic goodness, sauerkraut is wonderful for building and maintaining a healthy digestive system, but throw in a little ginger with it’s anti-inflammatory properties, and you have an even more powerful way to help your digestion. I enjoy this ferment so much that I have another batch of this fermenting right now, it is truly that good!

Cabbage, Carrot and Ginger Sauerkraut

All you need is cabbage, carrot, ginger, garlic, salt and water!

Hop on over to A Harmony Healing to get the complete recipe and instructions for making my Savoy Cabbage, Carrot and Ginger Kraut.

Don’t forget to check out Shelley’s wonderful blog while you’re there!

Linking to: Real Food WednesdaysHealthy 2day WednesdaysAllergy Free WednesdaysFull Plate ThursdaysFrugal Food ThursdayKeep it Real ThursdaySimple Lives ThursdayPennywise Platter ThursdaysFight Back Friday, Freaky Friday, Fresh Bites FridayFoodie Friday, Fit and Fabulous FridaysGAPS Friendly FridaysMonday Mania, Inspire Me MondayMake Your Own Mondays, Homestead BarnhopFat TuesdayTraditional TuesdaysSlightly Indulgent Tuesday

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