The Healthy Foodie http://thehealthyfoodie.com A Healthy Living Blog with a Strong Paleo Flavor! Thu, 30 Oct 2014 11:14:14 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Butternut Squash Biscuits with Mushroom Gravy – A Guest Post by Beth of Hooked on Health http://thehealthyfoodie.com/butternut-squash-biscuits-mushroom-gravy/ http://thehealthyfoodie.com/butternut-squash-biscuits-mushroom-gravy/#respond Thu, 30 Oct 2014 11:00:38 +0000 http://thehealthyfoodie.com/?p=3436670681 Boy have I got a special treat for you today, guys… PALEO BISCUITS AND GRAVY!!! How does that sound? I’d been toying with the idea of creating a paleo version of that great American classic for quite some time now but since, sadly, I never even got to experience the real thing (I know, right?) I didn’t […]

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Boy have I got a special treat for you today, guys…

PALEO BISCUITS AND GRAVY!!! How does that sound?

I’d been toying with the idea of creating a paleo version of that great American classic for quite some time now but since, sadly, I never even got to experience the real thing (I know, right?) I didn’t really know how to tackle the beast.

So when Beth, from Hooked on Health, offered to share one of her recipes on THF, I asked her if she thought she could come up with a yummy recipe for paleo biscuits and gravy, and she said “Of course I can!”. I was so thrilled, I immediately accepted her offer. (and boy am I glad I did! Now I really can’t wait to give her recipe a try! Man, does that look good or what?) 

Alright, I’m outta here. Time for Beth to take the floor.

Biscuits and sausage gravy

My name is Beth and I have been interested in healthy eating since I was 18 (39 years ago). I had become really sick from eating crappy food and I got well from eating whole foods. I was hooked.

I struggled to find my place in this world. I married at 31, adopted three wonderful children, opened a couple of small businesses and then a very successful, fine dining restaurant. We had lots of stuff. When we lost the restaurant, we lost that stuff. I learned that stuff does not make you happy so I changed my focus.

One year ago I had surgery to remove a large brain mass. I felt so good once it was gone that I wanted to change how I felt physically, as once again I had slipped into bad habits. I started researching, doing and changing. I also became paleo. I have reversed the fibromyalgia that was crippling my life and lost a lot of weight. I also got divorced.

I came from such a dark place. I have been emotionally, spiritually, mentally and physically bankrupt. Now I am not! I changed everything in my life. And I have found my place. That place would be a blog called Hooked on Health. I share recipes, stories, myth-busting and general information about what I find to be important to getting the most out of this life.

Butternut squash biscuits with mushroom gravy

So I have a secret, shhhhh…. I’ve never told anyone before.  I have a forbidden food obsession, at least it was forbidden. Biscuits and gravy are a pretty strange thing to have a secret thing for but I couldn’t let anyone know. I would have been mocked and criticized to the ends of the earth (or maybe that was just in my mind).

The fat, the salt, the white flour, the lack of any healthy qualities whatsoever would have been enough for most health conscious people to give it up altogether but not me. I secretly jumped for joy (inside) whenever I spied it on a buffet or at a breakfast function. I rarely made it at home because of the repercussions (again, probably mostly in my mind).

Butternut biscuits

So, guess what, neither you, nor I ever have to give up biscuits and gravy again. You can have it anytime you want, guilt free.  This recipe is a huge improvement over the standard biscuits and gravy and it is still incredibly filling, satisfying and delicious. As a matter of fact, it is paleo approved.

Butternut squash biscuits with mushroom gravy

INGREDIENTS

    Gravy
  • 2-3 tbsp ghee
  • 1 large clove garlic, minced
  • 6 oz mushrooms, sliced
  • 1 cup cashew cream*
  • 1 tsp coconut aminos
  • dash white pepper
  • salt and pepper to taste
  • Biscuits
  • 1/3 cup cooked butternut flesh
  • 1/2 cup almond flour
  • 2 tbs tapioca starch
  • 2 tbs coconut flour
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp, scant, garlic flakes (dry)
  • 1 tsp fresh chives, chopped

INSTRUCTIONS

    To make the gravy
  1. Heat a medium, ceramic skillet to medium. When it is hot add the ghee, then the mushrooms and garlic. Saute until mushrooms are tender.
  2. Pour in the cashew cream. Stir well. Add more water, a little at a time, if the gravy is too thick. Add the coconut aminos and seasonings. Adjust salt and pepper.
  3. The instructions are the same for the sausage gravy. Just add some cooked breakfast sausage, (turkey or pork) and leave out the mushrooms. Of course you can always use both.
  4. To make the biscuits
  5. Mix all of the dry ingredients.
  6. Slightly beat the egg add it to the dry ingredients. Add the chives and stir (by hand) until well mixed
  7. Drop large spoonfuls onto a parchment lined baking pan, flatten slightly. I do four biscuits.
  8. Place in a 425F oven and then turn it down to 375F and bake for 23-24 minutes

Notes

*To make the cashew cream, you will need 1 cup raw cashews, soaking water and 3/4-1 cup water. Put the cashews in a medium/smallish bowl and cover with water. Allow them to soak overnight. The next day, drain and place cashews in a blender. Gradually add 3/4 - 1 cup water. Blend on high until smooth and creamy.This should make about 2 cups.

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Oven Roasted Butternut Squash http://thehealthyfoodie.com/oven-roasted-butternut-squash/ http://thehealthyfoodie.com/oven-roasted-butternut-squash/#comments Tue, 28 Oct 2014 11:00:43 +0000 http://thehealthyfoodie.com/?p=3436670669 I recently came to realize [once again] that I don’t often enough share my super easy, every day life recipes, like this Oven Roasted Butternut Squash, which I pretty much eat on a weekly basis whenever squash is in season. I guess it’s because I find they are way too simple to deserve the exclusivity of an entire post. Plus, my mind […]

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Oven Roasted Butternut Squash | thehealthyfoodie.com

I recently came to realize [once again] that I don’t often enough share my super easy, every day life recipes, like this Oven Roasted Butternut Squash, which I pretty much eat on a weekly basis whenever squash is in season.

I guess it’s because I find they are way too simple to deserve the exclusivity of an entire post. Plus, my mind is always like: “Duh, people already KNOW how to make this basic stuff, they certainly don’t need me to show them again.

But sometimes, even when we know how to make something we tend to forget about them and it’s nice to be reminded of their existence. Plus, it’s often interesting to check out someone else’s take on a familiar recipe.

Besides, we’re not always in the mood for elaborate dishes and sometimes, the simplest things in life turn out to be the best…

For me, butternut squash that gets slowly roasted in a hot oven until it caramelizes would be one of those things.

Caramelization really is the key with this dish. You’d be surprised what it brings to the squash in terms of depth and flavor. Also, baking the squash as opposed to steaming or boiling it makes it so rich and thick and creamy… you don’t need to do or add anything to it after it’s done baking.

Oh, and for the record, you mustn’t absolutely use butternut squash for this dish to work. You can use this exact same technique with basically any kind of winter squash: buttercup, acorn, carnival, kabosha or even spaghetti squash.

They’re all equally delicious! continue reading

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Whipped Sweet Potato Casserole with Candied Maple Pecans http://thehealthyfoodie.com/whipped-sweet-potato-casserole/ http://thehealthyfoodie.com/whipped-sweet-potato-casserole/#comments Sat, 25 Oct 2014 11:00:50 +0000 http://thehealthyfoodie.com/?p=3436670633 Would you believe me if I told you that before I made this Whipped Sweet Potato Casserole, I had never before experienced the deliciousness that is this great classic. Boy had I ever been missing out! This stuff is out of this world deeeeee-lish! But I dunno, for some reason, the idea of pairing such an extremely sweet dish with savory meat […]

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Whipped Sweet Potato Casserole | thehealthyfoodie.comWould you believe me if I told you that before I made this Whipped Sweet Potato Casserole, I had never before experienced the deliciousness that is this great classic. Boy had I ever been missing out! This stuff is out of this world deeeeee-lish!

But I dunno, for some reason, the idea of pairing such an extremely sweet dish with savory meat and veggies always kind of put me off, so I was not in the least inspired to whip one up. But then, I got curious (yeah, curiosity always gets the best of me) and decided I had to give it a go.

Needless to say I had to peruse the web to get some ideas and inspiration… but, I just couldn’t seem to find THE one recipe that truly spoke to me. And to be honest, I kind of went easy on myself… I’ve seen many so many versions that call for marshmallows, I almost changed my mind. Frankly, I’m really not sold on that idea. I mean, really? Marshmallows in a sweet potato dish that’ll get served alongside turkey and stuffing? For me, that’s a little bit overboard!

Whipped Sweet Potato Casserole | thehealthyfoodie.com

Still, I get the feeling that someday, my curiosity will win once again and I’ll end up making a batch of paleo marshmallows just so I can give it a try.

But for the time being, I decided to stick with candied pecans… that was plenty “out there” for my taste.

Most of the recipes I checked had you peel and boil or steam your sweet potatoes. Ugh! I really don’t care for boiled or steamed sweet potatoes. I think they bring up memories from a distant past when I totally disliked sweet potatoes (as in I almost gagged on them) so I’d rather keep those thoughts buried deep and undisturbed. For me, when it comes to cooking sweet potatoes, oven baked is the way to go!

For realz, the tubers come out of there so insanely rich and creamy, which is just what you need to make an awesome puree! continue reading

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Maple Walnut Crusted Salmon http://thehealthyfoodie.com/maple-walnut-crusted-salmon/ http://thehealthyfoodie.com/maple-walnut-crusted-salmon/#comments Thu, 23 Oct 2014 11:00:36 +0000 http://thehealthyfoodie.com/?p=3436670603 A lot of people think that cooking salmon is an art, and a very complicated one at that. Nothing could be further from the truth. In fact, I think salmon is one of the easiest fish to cook, especially when it’s in fillets. Its flesh is so firm and holds its shape so very well, you can […]

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Maple Walnut Crusted Salmon |thehealthyfoodie.com

A lot of people think that cooking salmon is an art, and a very complicated one at that.

Nothing could be further from the truth. In fact, I think salmon is one of the easiest fish to cook, especially when it’s in fillets. Its flesh is so firm and holds its shape so very well, you can basically cook it any way you like and trust that it will remain in one piece for ya: you can pan-fry it, grill it, poach it, smoke it…

Or you can cover it with a tasty walnut crust, throw it in the oven and have dinner on the table in mere minutes!

Now, with a name such as Maple Walnut Crusted Salmon, one might expect this dish to be overly sweet but surprisingly, it doesn’t taste very sugary at all. Instead, the maple syrup delivers very subtle hints of sweetness to your taste buds, while the smokiness of the paprika and the faint kick from the chipotle pepper brilliantly complement and help keep that sweetness level in check. Add to that the rich, creamy flavor of the ghee, the slight tanginess of the vinegar and the buttery crunch of the walnuts, and you’ve got a match made in heaven.

I say you should totally give this crusted salmon recipe a try, and the sooner the better. I’m ready to bet that it will quickly become a favorite of yours.

This dish definitely delivers in every single area: it’s truly delectable, highly nutritious and you won’t believe how quickly and easily it comes together… continue reading

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Homemade Pumpkin Puree http://thehealthyfoodie.com/homemade-pumpkin-puree/ http://thehealthyfoodie.com/homemade-pumpkin-puree/#comments Tue, 21 Oct 2014 11:00:31 +0000 http://thehealthyfoodie.com/?p=3436670580 I don’t know about your part of the world, but in my neck of the woods, it seems like pumpkin puree only comes in cans of the gigantic variety. As a result, I’m always fairly hesitant to use that deliciously sweet puree in recipes, because practically every time I do that, I end up throwing out […]

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Homemade Pumpkin Puree | thehealthyfoodie.com

I don’t know about your part of the world, but in my neck of the woods, it seems like pumpkin puree only comes in cans of the gigantic variety. As a result, I’m always fairly hesitant to use that deliciously sweet puree in recipes, because practically every time I do that, I end up throwing out half the content of the can. I mean seriously, what recipes, apart from pumpkin cake or pumpkin pie, calls for so much pumpkin puree?

And even then, you don’t get to use the whole can! Hey, that stuff costs a fortune too, you know… I’m not really a fan of spending my money on stuff that will end up in the trash. (now don’t get me started on toilet paper and garbage bags!)

Oh, and another thing, too: if you’re like me, you probably try and avoid cans as best you can! You know, because of the BPAs and their impact on the environment and all…

This year, I decided I would put an end to all this nonsense and make my very own pumpkin puree!

What a great decision this was: for about the price of  a single can, I go to make a HUGE batch, which I then portioned and froze for ulterior use.

HA! I honestly don’t think I’ll be buying pumpkin puree EVER again. continue reading

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Polpette alla Fiorentina http://thehealthyfoodie.com/polepette-alla-fiorentina/ http://thehealthyfoodie.com/polepette-alla-fiorentina/#comments Sat, 18 Oct 2014 11:00:27 +0000 http://thehealthyfoodie.com/?p=3436670545 I’m not typically a fan of meatballs… you probably know this by now. But these Polpette alla Fiorentina (which is basically a fancy way of saying meatballs with spinach) are different. These are the real deal, man. They’re like DUDE FOOD material. They’re big, they’re bold, they’re beefy and they certainly pack a serious punch. In fact, these […]

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Polpette alla Fiorentina | thehealthyfoodie.com

I’m not typically a fan of meatballs… you probably know this by now.

But these Polpette alla Fiorentina (which is basically a fancy way of saying meatballs with spinach) are different. These are the real deal, man. They’re like DUDE FOOD material. They’re big, they’re bold, they’re beefy and they certainly pack a serious punch.

In fact, these meatballs are so totally loaded with filling and nutritious ingredients, they’re like a complete meal in themselves. No need for a side dish!

The meatballs alone hide a generous amount of cauliflower, which greatly contributes in keeping these monster-sized meatballs super moist, tender and extra juicy. The sauce, for its part, provides the diner with a copious serving of spinach and tomatoes.

And talk about FLAVOR! Believe me, this dish seriously deliver in that department, too! continue reading

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Oven Baked Fried Chicken http://thehealthyfoodie.com/oven-baked-fried-chicken/ http://thehealthyfoodie.com/oven-baked-fried-chicken/#comments Thu, 16 Oct 2014 11:00:08 +0000 http://thehealthyfoodie.com/?p=3436670523 The other day, I rendered a fresh batch of lard and, by the same token, inherited a bunch of delicious crispy lardons. Since I was still doing keto at the time, it turned out to be a real blessing for me and I started sprinkling said lardons on basically everything I ate. Their flavor reminded me […]

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Oven Baked Fried Chicken | thehealthyfoodie.com

The other day, I rendered a fresh batch of lard and, by the same token, inherited a bunch of delicious crispy lardons. Since I was still doing keto at the time, it turned out to be a real blessing for me and I started sprinkling said lardons on basically everything I ate.

Their flavor reminded me of something… something familiar… some flavor from a distant past that I couldn’t quite put my finger on. For days, I racked my brains, trying to pinpoint the source of this perplexing gustatory memory.

And then it hit me: their flavor reminded me of one of my former favorite treats in the whole wide world: Kentucky Fried Chicken. Something that I haven’t had in years, to the point that I’d almost forgotten that it even existed, but used to love SO much when I was a kid. Oh yeah! If you wanted to treat me to the ultimate delicacy back then, KFC was the way to go. For years, it has been on the menu on my birthday, at my request of course. I even remember a year when my mom had successfully talked me out of trick-or-treating (she absolutely, positively despises Halloween so she was very happy to see me skip it) in exchange for dinner at KFC.

That realization made, I knew I had to use my tasty lardons to create some sort of fried chicken. I didn’t want to actually fry it, though, as I’m not a huge fan of deep frying. I find it’s way too messy and a tad too risky for my liking.

Besides, I figured the lardons would make the “breading” so fatty and tasty that frying the chicken would be completely unnecessary. And I was right! This Oven Baked “Fried” Chicken turned out just as good as I’d imagined, if not better. That skin got nicely crispy and super tasty, even tastier than the real thing, thanks to the addition of almonds.

And the chicken itself was crazy tender and juicy. continue reading

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Caramelized Onions and Roasted Bell Peppers Meatza http://thehealthyfoodie.com/caramelized-onions-roasted-bell-peppers-meatza/ http://thehealthyfoodie.com/caramelized-onions-roasted-bell-peppers-meatza/#comments Tue, 14 Oct 2014 11:00:35 +0000 http://thehealthyfoodie.com/?p=3436670500 I can’t even count the number of times I have come across Meatza recipes since I took the paleo leap… I never really caught on to them, though. I dunno, something about the concept of replacing pizza crust with ground beef left me feeling sort of meh… I mean, ground beef and pizza crust probably have as […]

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I can’t even count the number of times I have come across Meatza recipes since I took the paleo leap… I never really caught on to them, though. I dunno, something about the concept of replacing pizza crust with ground beef left me feeling sort of meh

I mean, ground beef and pizza crust probably have as much in common as Superman and Papa Smurf do. So how could this Meatza thing even compare with real pizza? To me, it was basically a giant beef patty, baked and garnished with all kinds of different toppings.

Yummy sounding, undoubtedly! But totally not pizza. And definitely not something I cared to try…

Onion Goat Cheese Bell Pepper Meatzza | thehealthyfoodie.com

But then one morning, for some obscure reason, I woke up with this crazy craving for exactly that: a giant rectangular (had to be rectangular, don’t ask why. Circular just wouldn’t have cut it) beef patty, baked and garnished with caramelized onions, roasted bell peppers and soft and tangy goat cheese.

Hey, I know I’m not supposed to do dairy anymore, but I’m having a real hard time letting go. Besides, I had this cheese in the freezer already, so I figured I’d better use it than let it go to waste…

Plus, I had to make this at least somewhat pizza-like, and pizza without cheese? Now that’s a concept that’s really hard for me to grasp.  And while the dish I ended up creating still had nothing to do with pizza, I’m happy I included the cheese. Its creaminess and tanginess really helped bring all the flavors together and elevate this dish to the next level.

That said, I’m not even certain that this really qualifies as meatza. Honestly, I don’t really know how to label it, and I don’t really care…. All I know is it was good. Darn good. And satisfying, too.

A culinary experience I’ll be wanting to repeat time and time again, while experimenting with loads of different flavor combinations.

Care to make one with me? continue reading

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Layered Choconut Bars http://thehealthyfoodie.com/layered-choconut-bars-2/ http://thehealthyfoodie.com/layered-choconut-bars-2/#comments Sat, 11 Oct 2014 11:00:42 +0000 http://thehealthyfoodie.com/?p=3436670477 First, take a good long look at the picture below. Then, scroll aaaaaaaaaall the way down and take a real good peek at that recipe… and then come back here. Now, before I even write another word, please allow me to say this: whatever you do, keep this lovely picture in mind and don’t let the recipe’s […]

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First, take a good long look at the picture below. Then, scroll aaaaaaaaaall the way down and take a real good peek at that recipe… and then come back here.

Now, before I even write another word, please allow me to say this: whatever you do, keep this lovely picture in mind and don’t let the recipe’s very lengthy list of ingredients and seemingly endless series of instructions demoralize you and prevent you from giving these Layered Choconut Bars a try.

Hear me out: it really isn’t so bad, I swear. I’ll give it to you, this recipe does indeed call for a lot of ingredients. As in “A LOT” with big fat capital letters! But most of them are pretty standard in a paleo pantry, so that shouldn’t be an issue. And they’re all fairly easy to weigh and measure, too. Promise.

Layered Choconut Bars | thehealthyfoodie.com

And yes, there are many layers to make, but you don’t even need to rinse or clean the bowl of your food processor between layers. Or clean dishes at all, for that matter.

Trust me, those bars are so sweet and creamy, so intensely chocolaty, so fudgy and crunchy, so indecently dreamy that they are worth every single second you’ll be spending in the kitchen making them.

Plus, I’ll take you by the hand and walk you through every single step and even give you pictures and all. You’ll see, it’ll be a fun ride. In fact, it’ll probably take you much more time to read the post and recipe than it will take you to make the actual bars.

With that in mind, and without further ado, what do you say we get started? continue reading

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Ginger Sesame and Almond Broccoli http://thehealthyfoodie.com/ginger-sesame-almond-broccoli/ http://thehealthyfoodie.com/ginger-sesame-almond-broccoli/#comments Thu, 09 Oct 2014 11:00:33 +0000 http://thehealthyfoodie.com/?p=3436670426 Well, I’ve officially started working out from home again. CrossFit is now a thing of the past for this foodie, at least for the time being. I’m not exactly sure how I feel about all this yet. I mean, unquestionably, I am EXTREMELY excited about building my very own gym. I’ve been having a blast […]

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Well, I’ve officially started working out from home again. CrossFit is now a thing of the past for this foodie, at least for the time being.

I’m not exactly sure how I feel about all this yet. I mean, unquestionably, I am EXTREMELY excited about building my very own gym. I’ve been having a blast purchasing my new equipment and I just LOVE having all that stuff in my basement: Olympic bar, bumper plates, bench and rack, dumbbells, kettle bells, weighted balls, resistance bands, name it… I pretty much went all out and bought everything I would need if I ever decided to start doing WODs at home. Heck, I even got me one of those fancy-shmancy LED timers to put on the wall and I’m seriously considering installing gym flooring across the entire room.

What can I say? I LOVE nice things (yes, yes, gym gear IS nice, very nice!) and I love things to be done well, too.

Ginger Sesame Almond Broccoli | thehealthyfoodie.com

For the time being, however, I’m not exactly doing WODs per se. As some of you may recall, I’d asked my coach to take me under his wing and design me a custom made program, one that would include strength training as well as some elements of CrossFit, while taking my annoying knee injury into consideration. And that he did, quite brilliantly I might add.

So far, I must say I’m having a real good time. I can blast my music all I want without having anyone complain about my [apparently] questionable tastes and sing along at the very top of my lungs if I want to. I can sweat all over the place without feeling one tiny bit self-conscious about it, and I can get as loud as I want when the weights start getting real heavy and require a little bit of “vocal coaxing” to get off the ground…

I miss my box, though. I miss the smell, the energy, the guidance, the cheering… I miss the people!

Ah! Guess I’ll have to go in and do a “spot WOD” from time to time. continue reading

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