Baked Spaghetti squash

Once upon a time I loved baked spaghetti. But ever since I cute grains (most of them...I still love some oatmeal at times) out of my diet I haven't been able to have it. So this is my new paleo spin on baked spaghetti.

Baked Spaghetti Squash

1 large Spaghetti squash
1 lb ground beef
2 beefsteak tomatoes, sliced
Fresh basil
2 Tbsp Italian Seasoning
15 oz can Tomato Sauce
salt & pepper

Cook your spaghetti squash. There are lots of options for this (search on pinterest) but I like to roast mine. Cut it in half, scoop out the seeds, brush it with olive oil and sprinkle with garlic powder, salt, and pepper. Put them on a baking sheet cut side up and cook at 375 for an hour. When it's done and cooled use a fork to scrape out the squash. It really is easy, promise :) I was intimidated by spaghetti squash for years but once I did it I was pleasantly surprised at how easy it is!

Okay, so now you have your spaghetti squash. Set it aside and cook your ground beef, seasoning it with 1 Tbsp Italian seasoning.

Mix together the cooked ground beef, spaghetti squash, and tomato sauce in a big bowl then pour into a 9x13 baking dish. Top with your sliced tomatoes and basil. The sprinkle 1Tbsp of Italian seasoning over all of it. If you want you can also top this with cheese if you're not doing Paleo or Whole30. I will usually put parmesan cheese over one half for my kiddos.

Bake at 350 for 30 minutes.

Enjoy!

Double Duty dinner...and some guacamole!

 

Today is my #3 daughter's 12th birthday and she requested her favorite meal for dinner. Enchiladas! So I made white chicken enchiladas for the family. Now, I'm not perfect and I probably would have eaten them but I know I would have paid for it tomorrow since this meal has both dairy AND grains in it and that never ends well for me. So I threw together some plantain tortillas and filled it with tuna salad topped with homemade guacamole. Simple and delicious! 

I do have to admit though that those enchiladas smelled so good that I was a little jealous of my kids and husband tonight.

Even though it's not Paleo or Whole30 here's the link to the White Chicken Enchiladas. Every time I make these I do an extra pan and throw it in the freezer :)

White Chicken Enchiladas from Joyful Mamas Kitchen. So good!

And for the plantain tortillas I used this recipe from Healthfest. The tuna salad was super easy. Just tuna with some Whole30 mayo and spicy mustard. And the guacamole is easy and SO good! I never liked it until I started making my own. I put this together from a few recipes I found online and it's a hit with the family every time I make it.

Guacamole!!

4 ripe avocados, mashed

2 Roma tomatoes, diced

2 limes (zest of one, juice of both)

1 cup cilantro, chopped

1 jalapeno, seeds and ribs removed, finely diced

1/4 medium red onion, diced

salt, to taste (I actually rarely even put in salt!)

Mix it all up! I like to make mine at least a couple of hours before we eat, so I can put it into the fridge and let the flavors come together. This guac is so good on everything :)

menus!

Last week I was sick. Dinners consisted of whatever I threw together (or sent the husband to get) for the kids and hubby, and leftovers for me. Thankfully I had a lot leftover and lots of veggies so I could make meals for myself. This week I'm back! Last night wasn't the best, but whatever. Just tomato basil soup :)


Tuesday - it's my daughter's birthday and she loooooooves enchiladas. So I am making not Paleo, definitely not Whole30 white chicken enchiladas for her. I'm going to take some of the filling before adding the cheese and set it aside for myself to have in plantain tortillas. With a salad.

Wednesday - Spaghetti squash bake

Thursday - Sweet potato, sausage, and apple hash

Friday - pizza for the kids. Leftovers for me. I will be gone overnight with one of my daughter's for a volleyball tournament. So I'll be packing lots of snacks and food I've prepped to get me through til late Saturday night.

Saturday -  Chicken Bake. Easy for me to prep before I leave on Friday and for the hubby to toss in the oven when I'm on my way home. He's got a busy Saturday with the other 5 kids so I'm not expecting him to prep and cook...haha.

Sunday - Pistachio Chicken with roasted veggies.

Pictured and recipes will be posted! Enjoy your week!!

Breakfast casserole for dinner!

This casserole is one of those "breakfast" dishes which I find super delicious anytime. And since all my kids love it (and I'm not waking up 2 hours earlier than them to make it for breakfast) we love it for dinner!

Sausage, sweet potato, and kale casserole. I found the recipe here from Plaid and Paleo.  I wish I could come up with these meals on my own, but for now I rely on other people's ideas. And that's totally fine! As long as you give credit :)

Here is the recipe, copied over from her site :) If I made any changes, I list them in bold.

Ingredients

• 1 1/2 lbs breakfast sausage (2 lbs sausage)
• 1/2 tbls coconut oil
• 12 eggs
• 2 sweet potatoes, peeled and diced
• 1/2 large sweet onion, diced (full onion)
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• 1 tsip sea salt
• 1 tsp pepper
• 1/4 cup coconut milk (I/2 cup coconut milk)
• 4 cups power greens (kale, spinach, arugula)

Directions

1. Heat oven to 375 degrees.
2. In a large skillet over medium heat, melt coconut oil and add in sausage.
3. Brown and break apart with a wooden spoon.
4. Beat eggs in extra large bowl.
5. Shred sweet potatoes and onion in your food processor. Mix into eggs with seasoning, coconut milk and power greens.
6. Grease 9x13 casserole dish with more coconut oil.
7. Pour in egg mixture and stir in sausage.
8. Cook for 45 minutes. Cover with foil and cook for 10 more minutes or until center is set. 

Easy and yummy! Enjoy :)

I'm really not just a bitch

Caught your attention with that one, huh?

I figured it's time to get real again. And since I have about zero regular readers on this blog I also figured I could just let it all out and it won't really matter all that much. Ha

I don't want judgment here. I don't want anything. I just want to get it out today. Because sometimes it helps.

Have you ever been depressed? I don't mean that was a hard day depressed. Or I failed a test depressed. Or even going through a hard time right now depressed. I mean that voice in your head that says "you're not worth it" over and over and over for days, weeks, months, even years on end. The voice that is so loud that at times you're tempted to shut it up permanently. The voice that makes you wonder if your "good" days are real at all.

Ever had it? It sucks. Big time. And lately my voice is LOUD. Some days it is literally all I can do to get my butt out of bed. Then I have to face the day with my life. I go to the gym because it helps. It really does. But I feel like an anti social wench when I am there. I get in, get out, and get on with my day. I don't talk much. And I know I'm slightly negative when I do. But I'm trying. You know the worst part of my depression though? I'm lonely. So then I go places and try not to be lonely but the voice says "they don't want to know you anyway" or "If they knew the real you they would hate you too." And then I act like I hate the world. So of course people steer clear. And the people who do reach out to me and call me a friend, well I think they're lying. Because who would want to be friends with a person like me.

See. Depression sucks.

It's not just the gym. It's church, my kids school, life in general. It's annoying. Trust me. And even though logically I can see that the reason I'm lonely is because I make myself alone....I still can't make the voice shut up and move past it to open up to others and BE a friend to them as well.

If you're never struggled with ongoing depression let me tell you something. It is EXHAUSTING. And it's not just a matter of focusing on the positive, or changing your attitude. When you're stuck in a rut you are gripping to your last string of hope so tightly that you can't really focus on much else. If you have struggled, you get it. If you haven't then be very grateful. And have some patience with people you know who are. Don't pity them though; trust me when I say that only makes it worse.

Right now I want to take my stupid depressed side and beat her up. Because right now the voice is bringing back something I thought I had kicked years ago. Nothing like a reminder that you're never actually cured from an eating disorder. That no matter how much you try to manage your thoughts or feel good about your body there will always be these nagging thoughts that creep in uninvited.

I cannot see anything good about my body right now. I KNOW what it can do. And for a while I was proud of my strength. But now all I see if flaws. I look in the mirror and think I'm ugly. And fat. I am thoroughly convinced that my husband secretly thinks I'm disgusting but won't admit it. (see, how is that for screwed up?). I fear that every bulge of fat is seen by everyone and that I'm kidding myself by thinking I could ever look or feel the way I want to. Logic tells me I am wrong. My brain and my eyes tell me something else. It's messed up. And it makes me angry that this is coming back up again. I fought this dragon for years. Why is it back? And why am I having these struggles at the same time I am trying to raise SEVEN DAUGHTERS! How am I supposed to help them through their own adolescence and body image issues when I'm struggling with my own? It's ridiculous.

So that's me. I don't know what else to write right now. I just want you to know that I am holding on to that thread of hope with every last bit of energy that I can muster. And if that means right now I'm not super friendly, I'm sorry. Just please believe me that I'm really not just a total bitch.

Now back to your regularly scheduled food porn. My next post will be much more appetizing.

Roasted Tomatillo Pulled Pork Tacos

....in plantain tortillas, topped with peach mango salsa.

Oh my goodness. This was so good! A little more labor intensive than my normal meals but 100% worth it!

I got this idea and the entire recipe from AJ at Healthfest. I found her on Instagram. Love Instagram!

Here is the recipe :)

Pork Taco Night

I didn't change anything. Enjoy!

Pesto Chicken Salad

This is probably one of the easiest meals to make...if you have a food processor :)

1. Cook some chicken in the crock pot. I just did a basic chicken recipe then shredded it. 2 lbs chicken, 1 C broth, 1/2 sliced onion, season with salt, pepper, garlic salt. On high for 3 hours (or low for 6 if you think ahead). Shred the chicken and you're done!
2. Make Pesto
3. Mix it together!
4. Serve

My kids and hubby ate this on croissants and even the 4 year old loved it :)


Pesto
I'm sure there are many ways to make pesto, but this is how I do it. I can't even remember where I first found the recipe.
1 C fresh basil
1 1/2 C spinach
1/2 C cashews (or some other nut)
1 garlic clove
1/4 C olive oil
Salt, pepper, and garlic powder to taste

Put it all in the food processor. Pulse it until it's the desired consistency. If it's too thick for your taste, turn it onto low and stream in more olive oil very slowly until it's what you want.

This really can't be easier and it is so delicious. And I love it as leftovers too.

Dinner plans for the week!

I'm sitting here half heartedly watching Hawaii 5-0 on Demand while wracking my brain to come up with meals for the week. I like to cook, but sometimes coming up with plans is just annoying. Anybody else agree with that?

Hopefully my blog helps you out with your frustration! I know Pinterest helps me A LOT.

Monday: Pan fried lemon chicken breasts with roasted veggies
Tuesday: Roasted tomatillo pulled pork in plantain tortillas
Wednesday: Crock Pot Pesto Chicken salad, side of sweet potatoes
Thursday: Sausage and sweet potato casserole
Friday: Thai coconut soup
Saturday: leftovers for the kids, date night for me and the hubs!
Sunday: Dinner with the in-laws. I usually just go and cross my fingers there will be something I can eat. But this week I will pack leftovers with me since I'm in the middle of a Whole30.

Balsamic chicken and sausage over spaghetti squash

"I love this dish. I've been making it for a while and every time I do, it's a big hit with the whole family. I even have one daughter who "hates sausage" but she eats this without complaint every time.

I found this recipe on Popular Paleo. Told you I liked that website! Here's the recipe.

I'll copy and paste it for you,  but I don't make any changes. I love this just the way it is! And serving it over roasted Spaghetti squash is perfect.

Balsamic Chicken and Sausage from Popular Paleo

Ingredients:
4 boneless, skinless chicken breasts (don’t hate me for that)
6 fresh Italian sausage links (sweet or spicy or a combo is fine)
1 white onion, thinly sliced (not diced!)
4-6 cloves of garlic, chopped
Extra virgin olive oil
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp kosher salt
2 – 14.5 oz cans organic diced tomatoes
1 – 15 oz can tomato sauce
1 cup water or chicken stock
1/2 cup balsamic vinegar
+ 1 tsp Italian seasoning
+ 1/2 tsp kosher salt
+ 1/2 tsp garlic powder

Prep:
Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil. Add the first round of seasonings directly onto the chicken (Italian seasoning, garlic powder and salt).  Don’t mix, just leave it on top.  During the slow cooking process, it seasons the chicken directly for perfect flavor. Lay the fresh sausage over the seasoned chicken.

Layer the thinly sliced onion and chopped garlic next.  Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot.  Top with the second round of seasonings.  Again, don’t mix this up. I like the way the flavors develop with this style.

Cover and set the slow cooker to high for five hours.  Not all slow cookers are created equal, so it’s important you have a personal relationship with yours…  Mine tends to be really hot and cooks faster than most recipes call for.  With that in mind, it’s safe to assume that you could make this recipe on low for 7 hours. Worst case is that the chicken will dry out, so if that happens I’m super sorry!"


Enjoy!!

Paleo Beef Stew

This stew was soooooo good. I love beef stew but for some reason it's never seemed quite as good to me since I cut out flour and can't dredge and brown the beef before cooking. I've tried it with almond flour but it just doesn't quite cut it. So when I found this recipe from Stupid Easy Paleo, I decided to give it a try.

I did make some modifications so I'll post what I did here :) But if you want to try the original, go for it!

Paleo Beef Stew

• 4 Tablespoons coconut oil
• Salt and black pepper
• 2 pounds beef stew meat 
• 2 yellow onions
• 4 carrots
• 2 celery stalks
• 3 garlic cloves, chopped
• 2 tbsp rosemary
• 2 tbsp parsley
• 1 can diced tomatoes
• 2 Tablespoons balsamic vinegar
• 5 C beef broth
• 10 red potatoes, or small white potatoes, cut into chunks
• 1 cup of kale, stems removed

1. In a large heavy pot, melt coconut oil over medium heat. Add meat, toss to coat in oil and sprinkle liberally with salt and pepper. Cook meat until browned on all sides (about 7-10 minutes total).
2. While meat is cooking, puree onions, carrots, and celery in a food processor.
3. Remove meat from the pot with a slotted spoon and set aside in a bowl to catch any drippings.
4. Add pureed vegetables to the pot you just cooked the meat in and cook until soft, slightly browned and very fragrant (about 5 minutes). Add garlic and herbs and cook until fragrant (about 1-2 minutes).
5. Add tomatoes.
6. Return meat to the pot. Deglaze the pan with 1/2 C broth, scraping the bottom with a wooden spoon to loosen any brown bits. Cook, stirring frequently, until wine has nearly all evaporated.
7. Add balsamic vinegar and broth. Bring to a boil, then lower temperature to lowest setting. 
8. At this point you can add the potatoes and let it simmer for 2 hours. OR do what I did and move it into a crock pot, add the potatoes and let it cook on low about 3 -4 hours or until you're ready to eat.
9. Add greens about 30 minutes before serving, to let them soften.

Crock Pot Fajita Chicken

Another Whole30 worthy Crock Pot meal. And it's delicious to boot. I threw this into the crock pot after breakfast then just forgot about it until dinner time.

This is really good over rice or cauliflower rice but I really like it in lettuce cups.

Crock Pot Fajita chicken
2.5 lbs chicken breasts (or thighs)
1 onion, thinly sliced
2 bell peppers, thinly sliced
1 14 oz can diced tomatoes. You can drain these or not. If you don't it will be runny but it's fine, especially if you serve if over rice!
1 tsp salt
1 tsp ground coriander
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano

1. Put chicken in the crock pot
2. Layer onion and bell peppers on top of the chicken
3. Top with spices
4. Pour tomatoes over the top.
5. Cook on low about 6 hours. I leave mine longer sometimes and it's still awesome.
6. Shred chicken in the crock pot before serving.

Once again an easy and yummy meal! And great for busy days :)

Paleo Tex Mex Casserole

 

I love love love this dish. I found it here on Popular Paleo. Seriously, I have liked everything I have tried from that website. I highly recommend checking it out. I pretty much follow her recipe exactly (except I do it 1 1/2 times for my family and I have made a few tweaks just for our tastes) so I'm just going to copy and paste it here.

 I like to top mine with homemade Guacamole and pico de gallo. And I LOVE this dish as breakfast topped with an over medium egg. So good.  

I'll post my guacamole recipe another day....just to keep you coming back for more ;)

Paleo Tex Mex Casserole (from Popular Paleo)

• 1 – 1.5 pounds grass-fed ground beef 
• 2 cups spinach
• 2-3 carrots, diced (about a cup)
• 1 parsnip, diced (about a cup and a half)
• 1 zucchini, diced (6″ zucchini/one cup)
• 2 cups diced bell peppers
• 3-4 cloves garlic, minced
• 14.5 oz can organic diced tomatoes
• 3 TBSP preferred Paleo-friendly fat
• ⅓ cup taco seasoning (or make your own)
• ½ tsp sea salt
• 5 cups shredded sweet potatoes
• ½ cup coconut oil, melted
• ½ tsp onion powder
• ½ tsp chili powder
• ½ tsp ground coriander
• Optional garnish: fresh cilantro, sliced scallions, avocado and hot sauce

Instructions

1. Pre-heat the oven to 375 degrees (Fahrenheit).
2. Chop, dice and mince all the veggies and garlic.
3. Melt half of your fat of choice in a very large skillet or heavy-bottomed pan and add in all the veggies.
4. Season with that ½ tsp of sea salt, toss together and cook these down until they are just about fork tender. Remove from the pan and set aside for later.
5. In the same pan, add in the other half of your fat and get it up to temp.
6. Crumble in the ground beef, top with taco seasoning (purchased or your own blend, whatever you are comfortable with), mix and brown.
7. While the ground beef browns, peel enough sweet potatoes to get about 5 cups worth — I used 3 fairly large ones. Grate the sweet potatoes and set in a large mixing bowl.
8. Melt ½ cup of coconut oil and pour over the shredded sweet potatoes while warm, toss immediately! The coconut oil will start to solidify again as it cools, so work efficiently.
9. Once the coconut oil is mixed well, sprinkle the sweet potatoes with the onion powder, chili powder and ground coriander. Mix together.
10. Add the cooked vegetables and the diced tomatoes back into the pan with the beef, mix carefully to bring everything together and cook for another 3 to 5 minutes.
11. Transfer all of this veggie-meaty goodness to a large casserole dish (I filled a 9″ x 13″ pan). Top with the seasoned, shredded sweet potatoes, cover with foil and pop this in the oven.
12. Bake at 375°F for 20-30 minutes, then remove the foil and broil on low for 5 minutes — or until the sweet potatoes have browned and crisped up a bit.
13. To serve, top with fresh cilantro and sliced scallions with some avocado and hot sauce on the side!

Italian Frittata

It seems like most weekdays we are running out the door as soon as the kids get home from school. Some days are busier than others and this is one of those days. We have to eat in shifts. But that doesn't mean I want the early or late diners to have crappy food. I try to plan a crock pot meal or something I can make in the morning or early afternoon and just warm it up or eat cool.

Frittatas are perfect for this! Not only are the packed full of protein but you can really make them however you want. And they are good hot or cold so it's no biggy for me to make it earlier in the day and serve it up whenever it's time to eat.

You really can do so much with a Frittata. I LOVE blueberry frittatas for breakfast. Choose your protein and veggies and mix in the eggs. All there is to it.

One of our favorites is this Italian one. My entire family likes it, which is pretty awesome when you're talking about 9 people!

Remember, I cook for a big family. If your family is smaller just half the recipe! This makes enough for us to have dinner and usually breakfast for me the next day.

Italian Frittata
14 eggs
1 lb ground pork
2 Tbsp Italian Seasoning
1/2 of a large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 Tbsp olive oil

1. Preheat oven to 425 degrees
     (if your skillet has a rubber handle, wrap it in foil)
2. Whisk together 14 eggs and 1 Tbsp Italian seasoning in large bowl
3. Heat olive oil in a large skillet over medium high heat
4. Once oil is heated, add in all your vegetables
5. Cook veggies until tender
6. Add ground pork and 1 Tbsp Italian Seasoning to the skillet
7. Cook until pork is done
8. Pour egg mixture over the pork and veggies and shake the pan a little so it settles
9. Using a spatula, pull the egg from the side into the middle until large curd start to form. Be sure NOT to mix it or you will just end up with a big egg scramble.
10. Shake the pan a bit again to settle the eggs and let it cook for a few minutes until the edges look done.
11. Move the skillet into the oven and cook for 15 - 17 minutes or until eggs are set. (When I make a smaller one for just a few people it is usually done in about 13 minutes)


When you take it out of the oven give the skillet a good shake and then slide the frittata onto a serving platter. Serve warm or cold! We will usually eat this with a green salad or with sliced tomatoes on top, and sometimes a fruit salad.

Enjoy!

Chili Lime pork chops with roasted veggies

With our busy schedules simple, fast, and easy win when it comes to meals. Sure, there are some days that I will spend a lot of time on a meal, but most of the time it needs to be done within 45 minutes tops.

This one fits the bill; I walked in the door from CrossFit at 5:20 this was on the table at 6:05. And that includes shower time.

Chili Lime Pork Chops
one pork chop per person. (You can go thin cut or regular depending on your taste. Thin cut cook faster but I like a thicker chop.)
Zest and juice of one lime (I use two limes, but that's because I cook for 8 people and need to do two batches of chops)
Chili powder
Salt
Pepper
Garlic powder
Coconut oil

Rub both sides of the chop with a mixture of the spices. Go heavier on the chili powder or add red pepper flakes if you like heat.
Heat 1 - 2 tbsp of coconut oil over medium-high heat.
Once the oil is melted, add the chops to the pan. Cook for 4 - 7 minutes per side (depends on the thickness of the chop).
Remove the chops and deglaze the pan with the lime juice, zest, and about 1/2 tbsp chili powder.
Add the chops back into the pan and throw a lid on for about a minute to let the flavors marry.

Roasted Veggies
Preheat oven to 375. Chop your choice of veggies and put them in a large bowl. Pouar bout 1/4 C olive oil and salt, pepper, and garlic powder to taste over the veggies. Mix it all up and spread them out on a baking sheet. Put it in the oven for 30 - 45 minutes. Check for tenderness about 30 minutes and put them back in if you want them more tender.

Easy and yummy! Enjoy :)

Whole30 reboot

While I am a big fan of eating everything in moderation I know there are some things I should avoid due to how they make me feel. Over the past few months I have let food take back control and it has to stop.

It's food. I'm a person. Which one has the ability to think? I KNOW cravings are real and I know food addictions are a real problem. But barring an addiction which needs help we need to take back control.

Typically I am totally fine with a few treats every week. But that has turned into a few per day and I can feel it. I am sluggish, tired, cranky (sugar totally does that to me). My gut aches and I constantly feel bloated and blah. That's dairy and grains in my life.

I need a reboot. Back to the Whole30 to get myself back on track! Have you ever tried it? For me, it was a life changer. Seriously. Yes, I lost a lot of weight doing it. And I won't lie; that was a super nice bonus for me psychologically and physically. But the biggest benefit for me was taking back control of my eating habits and lifestyle. It was so freeing to feel healthy and to know that I wasn't "cheating" when I had a bowl of ice cream, but I was in stead choosing. And I knew the consequences of that choice. But since about mid-November I think I let stress take over my choices. I've been pretty good but when I find myself in a battle of wills with a donut....well, that's a problem.

So the reboot begins. Join me on my journey! Today should probably should be the first day but considering I already indulged in a bowl of ice cream today, let's start tomorrow :)

Oh, and I did start a Whole30 three weeks ago and did well for a little over a week but then crashed and burned in a SWIG cookie.....which then led to a bunch of other not do great food choices.

30 days of pretty strict clean eating. If you have never seen the program, check it out at Whole30.

I think one of the biggest hurdles when starting any program is preparation! Whether it's eating, exercise, faith, really anything. If you don't prepare you will struggle. What's that quote.... "if you fail to plan, you plan to fail." Well, it's true. You wouldn't plan to start running without getting yourself some running shoes, right?

With that said, here is my meal plan for the week! Dinners, at least. Breakfasts are usually an egg dish of some kind and lunches are almost always leftovers thrown together with a side of fresh veggies. Snacks are fruit, nuts, sometimes hard boiled eggs, or larabars (homemade or store bought).

Monday: Chili lime pork chops with roasted carrots and cauliflower
Tuesday: Italian frittata with salad
Wednesday: Paleo Tex Mex casserole
Thursday: Crock Pot fajita chicken with pico and guacamole, in lettuce cups
Friday: Paleo beef stew
Saturday: My date night with the hubs (during Whole30 we usually go to Texas Roadhouse and it works! I just avoid the rolls....) and kids eat left overs or pizza
Sunday: Balsamic chicken and sausage over spaghetti squash

I'll post pics and recipes daily. Hope you love food porn!