I don’t know who I am these days. I was actually happy this past weekend that it wasn’t blazing hot. I am excited to decorate for Halloween. I want a caramel apple in a bad way. I’m tired of flashing my guns in tank tops. Is this growth? Have I been brainwashed? The rest of Americans love Autumn, so…I guess I’ll try to get on board. But, I’ll warn you: As soon as it’s below 50°F, I’m going to bitch and moan.

We’ve got some fall flavors poppin this week. I’m still trying to hold on with some of the recipes, though. Enjoy!

Monday: Baked Sushi Tofu Bowls– Gluten free and vegan, but feel free to use chicken or shrimp instead of the tofu. If you can’t find wasabi powder, I think wasabi paste would work just as well.

Tuesday: Salad Bar- Get ready to feel healthy AF. Now’s the time to bust out everything in the fridge. Just remember to keep it clean with homemade dressing, and go easy on the bacon and cheese.

Wednesday: Whole 30 Jerk Chicken and Mango Avocado Salsa– I think I’m going to cook the chicken (with the marinade) in a crock pot. I prefer the mouth-feel of shredded chicken, and whenever I try and cook chicken in a skillet I end up cutting into it to make sure it’s cooked.

Thursday: Low Carb Crab Cakes with Roasted Red Pepper Sauce– I think that about sums it up. If you don’t need to eat gluten free, you can use cracker crumbs, bread crumbs, or flour instead of the coconut flour. To keep this low carb, serve with a salad &/or cauliflower rice. Or, bust out a bun for a crab cake sandwich.

Friday: Pumpkin, Spinach, and Walnut Spaghetti– Vegan and gluten free. I’m seeing a lot of pre-cut squash at the grocery lately….this saves lots of time, fingers, and sanity. As you know, I think brown rice pasta is just fine to eat, but if you think pasta is the root of all evil, try substituting spaghetti squash.

Saturday: Honey Mustard Salmon and Rosemary– I bet the only thing you need to buy is the salmon! But, I think this recipe could easily be used with chicken.

Sunday: Homemades!!!! Today, I’ll be making a favorite….Garbage Free “Chik-Fil-A.”

This is kind of a strange time of year. It’s still hot, but doesn’t feel like summer. Fall is a little over a week away, but stews and pumpkins seem far off. I’ll try and come up with a balance for you.

Monday: Spring Rolls with Peanut Sauce- The beauty of spring rolls is that you can put anything you have into them, and they’ll taste delicious. You can use any recipe for peanut sauce, or pre-made sauce, or use my recipe:

In a small saucepan combine  1/4 cup peanut butter (only peanuts as the ingredient), 3 tablespoons liquid aminos/coconut aminos/tamari/soy sauce, 3 tablespoons water, 2 tablespoons coconut or sesame oil, 1 teaspoon minced garlic, and 5-10 drops pure liquid stevia. Heat until everything is combined and slightly thickened,  stirring frequently. Makes about 2/3 cup.

Tuesday: Cilantro Sweet Corn Soup– Vegan and gluten free. Soup! I know. But this sounds good, so sue me. Feel free to add shredded chicken, black beans, use dairy milk…aka milk. I’m going to halve this recipe, because I can only eat soup one time. And, really, soup is a means to eat bread, so I’m going to try out this Gluten Free Cornbread Muffin recipe.

Wednesday: Sesame Seared Ahi Tuna Salad– Ahi can be expensive, so you can use chicken or salmon instead. Obviously with chicken, you can’t sear it and go on with your day. You can sear it with the sesame seeds, and then finish it off in the oven.

Thursday: Coconut Shrimp Laksa– Ok, this is kinda soupy too. But, there are noodles and spiciness and other excuses. You can definitely leave the shrimp out and use vegetable broth to make this vegan. I also add shredded carrots and thin strips of red bell peppers to increase the vegetables.

Friday: Steamed Butternut Squash over Quinoa with Southwestern Tahini Sauce– Gluten free and vegan. This is one of my favorite meals. The tahini sauce is so delicious. I have used sweet potatoes instead- like a charm. I also add carrots and peppers to this too. Whatever you have on hand to bulk it up with vegetables. I also put all of the vegetables on a pan and roast them together (instead of steaming the squash on it’s own.)

Saturday: Bunless Grilled Chicken BLTs– Simple, but tasty. You could go super healthy and serve this next to quinoa or brown rice, or, enjoy life and serve with a side of pasta salad or roasted potatoes.

Sunday: Homemades! Enjoy your day!

 

 

Pour one out for our homie, Summer.

Metaphorical goodbye, Summer. Labor Day is quite possibly the cruelest of holidays for school-aged people. It’s a day off, but you know what comes after it. For someone who *horn toot* did well in school, I really hated it. School caused so much stress and anxiety for me. I gave myself a freaking ulcer when I was 15! Is there anything worse than learning math and science? I know how that sounds, but my brain can not handle those subjects. According to Lady Gaga, I was born that way. Anyway…if I could go back in time and teach myself some stress relieving tactics and some ways to deal with anxiety, perhaps the thought of Pre-Cal wouldn’t induce black outs and heart palpitations. If you find yourself stressed, or perhaps your children are struggling to make the back to school transition, try some of these easy stress relievers. While some may sound cheesy, shut up.

  1. Take a walk (alone or with the fam) to remove yourself from the situation and get some fresh air.
  2. Get in the kitchen. Make something you normally wouldn’t. Treat yourself.
  3. Do something you enjoy. Watch a favorite show or movie, read for a bit, have a cocktail, exercise…
  4. Deep breathing. This can actually work, and will lower your blood pressure. Close your eyes, and breathe in and out slowly for a few minutes.
  5. Talk/write out the issue. Chances are you may be blowing things up a bit. If you get to the root of your problem, your solution might become more clear.
  6. Be creative. Whether you dabble in a DIY project; writing; or playing an instrument, getting the creative juices flowing can be very therapeutic.
  7. Be present. How many times have you freaked thinking about all of the things that you have to do tomorrow, in a week, in a month? Take everything a step at a time. Make a list. It really helps.
  8. Ask for help. If you’re overwhelmed because you’ve spread yourself too thin, ask family and friends for help. That’s the beauty of people who love you….you’re not putting them out. But, just don’t get crazy with the favors.

As a person who lives a normal life and who graduated high school 16 years ago, I can honestly say that I have never used the FOIL method; had to solve for X; used a microscope to see an Endoplasmic Reticulum (I just always liked those words, so that’s all I remember from Bio); or balanced a chemical equation. So. Take that, ridiculous standards.

Monday: Burger Bar- Happy Labor Day! Bust out that grill.

Tuesday: Roasted Cauliflower Tacos– Vegan and gluten free. I plan to marinate the cauliflower in the milk mixture to really let the flavors get in there. You could also use the marinade mixture for shrimp or chicken.

Wednesday: Coconut Milk Chicken with Jalapeño Mango Chutney– Gluten free. You could use store-bought chutney, but it will more than likely be loaded with HFCS and other sugars. Just make it. I plan to use frozen mango, because that’s what I have on hand. I’ll just let it thaw first. Serve this chicken with rice or quinoa and a vegetable side.

Thursday: Brazilian Bowls– Vegetarian and gluten free…can be vegan if you use a dairy free “sour cream.” I love this recipe. I always serve this over plain rice instead of the rice the recipe provides.

***Soak 1cup of cashews for tomorrow’s dinner!***

Friday: Magic Mushroom Sauce and pasta- Vegan and gluten free. This sauce will come together so quickly. Serve over pasta for a creamy, satisfying meal.

Saturday: Moroccan Carrot and Chickpea Salad and your choice of protein- Gluten free; salad can be made vegan if you use non dairy, “feta.” If you use jarred chickpeas and pre-shredded carrots, this will take 5 minutes to make. Don’t like/have pistachios? Use cashews, almonds, or pumpkin seeds. This salad will taste great paired with a white fish seasoned with Ral el Hanout.

Sunday: Crabby Snacks and Homemades- From now until the end of football season, this is what you’ll see as the meal de jour for Sundays. Crabby Snacks and Homemades comes from Silver Linings Playbook, which is one of my favorite movies. The main character’s mom makes this every game day. To me, this is going to be comfort food. This is an opportunity to bust out the seasonal/family recipes, get in the kitchen as a family, and enjoy the last of the weekend.

I’ve been reunited with my Vitamix and Keurig. I have a kitchen full of groceries, and I can finally get back to cooking with you!

Monday: Honey Mustard Lentil Vegetable Salad: This is a really simple, and healthy recipe that can be made earlier in the day, as it gets better with time. To make this a bit heartier, serve on top of quinoa or another grain, and /or serve with a protein like roasted chicken or white fish.

Tuesday: Mango Curry with Chickpeas: Really looking forward to this one! There are a few steps that might seem unnecessary (like toasting the spices), but they can all be done in the same pan. I think shrimp, chicken, or tofu would be great additions for added protein.

Wednesday: Korean style Tofu Bulgogi: If tofu isn’t your thing, just follow this recipe using thinly sliced chicken or beef.

Thursday: Honey Mustard Chicken Salad: This recipe is satisfying, and quite tasty. The dressing comes together very quickly, and is so much healthier than a purchased option. The meat can be replaced with vegetarian/vegan options such as tempeh, seitan, beans, or meat free “meat.”

Friday: Paleo Buffalo Chicken Casserole: Easy, easy, and paleo/Whole 30/gluten free. Spaghetti squash is so easy to cook. I like to put the entire squash in the oven at 400° for an hour, let it cool to the touch, and then cut it. Cutting a raw squash can be a bit of a production…at least for me. And since you’re saving your carbs with this meal, you can enjoy this with some cornbread.

Saturday: Taco Salad with Creamy Cilantro Dressing: Whole 30, gluten free, and dairy free (if you want it to be). Who doesn’t like the flavors in tacos? Making tacos into a salad bumps up the amount of veggies you eat, and (hopefully) means you can reduce the amount of chips and tortillas…and have a few margaritas. You can skip the dressing and use guacamole and salsa as your dressing, which is what I typically do.

Sunday: Easy Lean Curry Burgers: This recipe is for 2 lbs of meat, btw. The flavors in these burgers are so good, and you can increase the spice to make them hot. These can be eaten on buns, on top of a salad, or with rice.

Heal your gut. Make it a better place.

***I apologize in advance for the usage of the words: raw, bones, leach, fat plug, and gelatinous.***

When you purchase most broths from the grocery, you are buying salt water with flavoring. There is really no nutritional value. You can purchase pre-made bone broths now, but making it yourself is a more inexpensive option. If you feel like it, you can Google the health benefits of drinking/eating bone broth. Personally, I can not sit down for a warm mug of broth. *Insert heaving noise.* But, I do like to have this on hand to cook with. ****Vegetarian/vegan option below!****

Here’s a recipe for homemade bone broth (aka chicken stock) from Against All Grain. I make mine (almost) the same way. I typically save my chicken bones in a bag (from about 3 chickens) in the freezer, so I can make one big batch of broth. I have done this using a raw chicken, and it works out just as well (I don’t know how the chicken doesn’t dry out…but it doesn’t and it’s actually quite good). I don’t measure the water…just pour (filtered) water to cover the bones. I leave out the salt, because I don’t drink this on it’s own, and I figure I’ll just add salt to the recipe I’m using with the broth. Most of the time, I don’t even add vegetables. Lastly, I start making this around 8pm, and let it go (on low) overnight. Why apple cider vinegar? Well, the vinegar helps to leach the calcium and minerals out of the bones. By the time your broth is finished, the bones will literally crumble.

I let this cool a little before straining. Then pour into glass containers, let cool completely and refrigerate. If you’ve used quality chicken/bones, you will notice a fat plug on top when your broth is cold. This protects the broth, “sealing” and preserving it. You’ll also notice, that your broth is very gelatinous when it’s cold. Again, that’s not a problem. That’s the healthy fat and nutrients that help heal your body. You can drink this daily if you’d like, use in recipes, and give it to your baby dog like I used to…she couldn’t get enough of it.

The quality to chicken you use is important! For one, you can not use boneless skinless breasts for this….you need the bones and fat. Though not inexpensive, you need to look for non caged, organic, raised without antibiotics…I could go on, chicken. If you see, “chicken with rib meat,” or, ” XYZ% water, ” walk away.

For VEGETARIANS/VEGANS, you can make broth too. The same general rules apply. Save your vegetable peelings, and use any vegetables you have on hand. Load up the crock pot, add whatever herbs and spices you like (adding organic miso &/or Nutritional Yeast will add depth of flavor and some nutrients), and let it cook on low overnight. If you’re into Superfoods, add some Reishi, coconut oil, ginger, &/or umami.

 

Monday: Curry Apple Salad with Spiced Chickpeas– Vegan, gluten free. I am well aware that this salad is probably not going to be enough food for many of you. That’s ok. This will pair well with a grilled/roasted/pan cooked salmon fillet. Or Big Mac.

Tuesday: Paleo Eggroll in a Bowl– Paleo, gluten free, dairy free- You could definitely buy bagged coleslaw mix to use for the cabbage and carrots…and save yourself lots of time. If you do that, this recipe will come together crazy fast. If you’re feeling Martha Stewart-ish, try making this Paleo Sweet and Sour Sauce. “Normal” condiments are loaded with sugar and preservatives, and many of them sneak some wheat in there to make them thick. Even if you’re not Paleo you should try this! You probably have everything you need. Sub cornstarch for the arrowroot, soy sauce for the coconut animos, and whatever ketchup you have in the fridge.

Wednesday: Spicy Peanut Chicken Soba Noodle Salad– Take out the chicken and honey (sub maple syrup) to make this vegan,  use g-free soy sauce to make g-free, and use whatever noodles you like. You can substitute almond butter for peanut butter to make this more paleo-ish.

****If you have time, cut and soak 2 sweet potatoes for dinner tomorrow****

Thursday: Cajun Sweet Potato Fries with Blue Cheese Yogurt Sauce–  Gluten free and can be dairy free if you use non-dairy yogurt and cheese. Or, skip the sauce, and drip your fries in whatever you fancy. Pair your fries with grilled chicken, pork, or  lean cut of beef. And, you can add a side salad to get your green on. Sidenote: Any kind of potatoes *need* to be soaked if you plan to make oven fries out of them. This helps to pull out the starch, so your fries will be crispier. You can leave the cut potatoes on a bowl of water and put them in the fridge for a few days, if you need to/forget them. Just don’t forget to take them out of the water and dry them on a tea towel (thoroughly) before you bake them.

Friday: One Skillet Spicy Ranch Chicken– Ok…I’m just going to advise you not to use the pre-made ranch mix. There was a time in my life when ranch was my life. But, now I make my own mix. It’s cheaper, easy, has 93498283579% less sodium, I can read each ingredient, and I know exactly what’s in it. I would also take the time to make the rice instead of using instant. This would involve using another pot, cooking the rice, and then adding it to the skillet when it’s cooked. You could also use quinoa instead of rice.

Saturday: Sweet Potato, Beet, and Goat Cheese Galette– This recipe is so good, it bears repeating…even in August. You can use your favorite crust recipe, but this one is very good and very easy. You can substitute another soft cheese for the chèvre, but…I can handle goat and sheep’s milk cheeses, so that’s what I do. I think you really need the tanginess of the cheese to add a little complexity to this meal. Serve with a salad and you are healthy as all hell.

Sunday: Slow Cooker Everything Chicken– Easy. This chicken can be used for whatever you want….salads, sandwiches, as a main, in tacos, with BBQ sauce for BBQ. When you’re done (hear me out) save the bones. I know. Just do it. Put them in a Ziplock and freeze them. We’ll make bone broth from them- tutorial to follow later in the week.

We’re half way through August….and it’s still mega hot. Only one of these meals suggests using an oven. I know it’s more difficult to find the time to cook healthy meals with school and activities beginning again, but you and your family are worth it! It may require a little weekend prep, but these meals will not keep you in the kitchen. Unless that’s your thing; then just stay in there.

 

Monday: Simple Tofu Scramble– Gluten free and vegan. I understand that, “tofu scramble,” is not the most appetizing phrase…but they’re always delicious (to me). If you don’t like or want tofu, just use eggs. Use whatever vegetables and seasonings you like. This would be great with a side of potatoes or toast and avocado.

*The key to a good scramble (if using tofu) is to squeeze as much of the water out as you can. Open the container, take out the tofu, and set it on a plate with paper towels or a kitchen towel, then place more paper on top, followed by a heavy can to weigh it down. I leave mine for a while, and will sometimes change the towels after they’re soaked.

Tuesday: Chicken Parmasean Zucchini Boats–  Gluten free; to make vegan, use textured soy crumbles and non-dairy cheese. Pretty self explanatory. Serve with a salad to bump up the veggies.

Wednesday: Creamy Vegan Mushroom Fettuccine Alfred0– Vegan, use gluten free pasta if needed. Ok…this recipe might be a bit much for a normal Wednesday. So, you could just make the pasta, add the vegetables, and use butter or olive oil and some of the pasta water as your sauce. You can go for it and make the cashew sauce. You can make your favorite alfredo sauce. Or, you can say f*&k it, and buy a bottle of Ragu.

Thursday: Sandwiches…try baking these Gluten free Sandwich Rounds– This can be as simple or as complicated as you’d like. It could be a Wonder Bread PB&J; Grilled Cheese; or a baguette with slow roasted turkey, bacon, lettuce, tomato, and a Sriracha aioli. Options.

Friday: Lentil Taco Salad– Vegan and gluten free, but you can easily use ground beef/chicken/or turkey instead of the lentils. Load up your plate with salad toppings, and then add this and whatever else you like to eat with tacos.

Saturday: Liver Support Quinoa Bowl with Sweet Sesame Dressing– Do you need this today? I really like beets. If you don’t skip this recipe. If you haven’t cooked/eaten beets: try them. Warning: they turn everything they touch red, if you eat too many you could feel a lil sick (they are serious detoxers), and they might make your pee a lil orange/red….every time I eat beets I forget this and think I’m dying.

Sunday: Bourbon Marinated Pork Tenderloin with Watermelon Peach Salsa– Be sure to use tamari, coconut aminos, or liquid aminos to make this gluten free. To save a lot of time, skip making your own salsa. There are tons of “fruity” salsa options. The key to this recipe will be marinating the pork early enough (toss everything in a Ziplock the night before and forget about it until it’s time to cook), and letting the pork sit for 10 minutes (UNCUT!!!) after it cooks. If you slice right in….ciao ciao juiciness, and hello dry pork.

Again…sorry for bouncing on you. But, I knew you could figure things out for yourselves. So, wave “see ya later” to the pizza guy, forget the number to Szechuan Palace and try some of these:

Monday: Vegan Turmeric Quinoa Power Bowls: This is a great way to get back on track after the weekend. Naturally gluten free and vegan. Great to double or even triple the recipe so you have extra meals for leftovers and lunch. As always, meat can easily be added for those who “need” meat at every meal.

Tuesday: Easy Jalapeño Shrimp Veggie Bake: Low carb, grain free, gluten free…recipe includes modifications for dairy free. Can be made vegan if you leave out the shrimp, and follow the dairy free modifications. It’s still summer, so there is still beautiful squash and tomatoes available- buy them and make this! This dish will keep well, so you can warm it up for lunch leftovers. If you don’t want/like shrimp (shrimp is another ingredient that we HAVE to be careful with, load this up with more vegetables, or try chicken or white fish. For shrimp, try to purchase raw, wild-caught shrimp from Argentina or the US. It’s not difficult; just read the label or ask your fish monger. Be sure to thoroughly clean and cook your shrimp (and any meat, for that matter).

Wednesday: Baked Pasta with Creamy Spinach and Brussels Sprouts: Vegan; use gluten free pasta if that serves you. This can be easy…you don’t have to make the sunflower seed cream (if you’re interested in this step but don’t have sunflower seeds, try cashews or almonds). OR you can sub this cream for cashew butter. If you can consume dairy, try using Greek yogurt instead.

Thursday: Avocado Chicken Salad Lettuce Wraps: Naturally gluten free, can be made dairy free if you sub non-dairy yogurt or “sour cream,” for the sour cream. This recipe is easily multiplied for a crowd, or for leftovers. For a heartier meal, serve with pitas, naan, or as a sandwich. To save time, use a rotisserie chicken. Did you know that you can buy all white meat rotisserie chicken (as in: the meat is taken off of the chicken for you and packaged up nicely) from Costco? Well, you can.

Friday: Pizza! Who doesn’t love a good pizza Friday? I told you to ditch the pizza guy…but you can still have pizza without the preservatives and junk. Here are a few recipes to peruse, or, you can use your favorite dough recipe.

  • This Wolfgang Puck recipe can not get any easier…it was my favorite back in the day when I could handle it. My husband still requests it, and I recently followed this recipe but subbed Cup4Cup to make it gluten free (Just follow the recipe, but skip the kneading steps. This will still look like a batter instead of a dough, so just make sure you oil your pan well before you spread it out and bake). This dough is amazing cooked on the grill, btw.
  • Hawaiian Pizza– Gluten and egg free crust…use whatever toppings you’d like.
  • Emeril Lagasse’s Gluten free Pizza
  • I’m pretty sure you can still buy raw dough from Trader Joe’s, and save yourself some time. I’ve also been introduced to Cappello’s , which sells gluten and grain free pizza. They sell just the crust, and versions with Mozzarella or Sheep’s milk cheese. Their products can be ordered, or bought from Whole Foods and other local organic markets (their website will tell you the store closest to you.)

Saturday: Peanut Chicken Zucchini Noodles: Yes, I’ve posted 2983498374 versions of this dish, but, it bears repeating. It has everything you need!

Sunday: Sweet Potato Salad with Bacon and your choice of protein: This can easily be made vegan by leaving out the bacon, or by substituting with a vegan/vegetarian “bacon.” This would pair well with grilled chicken/shrimp/salmon/steak and side salad, or with grilled portobellos, Gardein, or (my new favorite) Tempeh. Tempeh is made from soy, so be sure to make sure it’s organic. I found some with flax seed added at my local Whole Foods. Yes, world, I now have a local Whole Foods.

Apparently I took a break😳 I really am so sorry! I guess I forgot how busy moving can be! The past couple of weeks have flown by, and Amazon Prime has already paid for itself. I promise there will be a new menu up on Monday morning! Until then, just don’t go to McDonald’s for every meal. Or do. How much damage can you do in 4 days?

An entire week of salads…but these salads will not leave you hungry (and there’s meat for the carnivores). I love salads because there are so many options, and it is minimal work. You can take a day to prep all of your vegetables if you want, and mix and match all week, or you can test out some of these babies. If the thought of making dressings doesn’t do it for you, just use olive oil, balsamic vinegar, and some sea salt.  So, get a couple of more hands to help with the washing and chopping, and don’t turn your oven on for a week.

Monday: Low Carb Pad Thai Salad– You’ll definitely need to multiply this recipe to serve a family. If you don’t have a spiralizer, just use shredded carrots and thin pieces of zucchini. You can leave out the chicken and fish sauce to make this vegan (replace the fish sauce with more soy sauce).

Tuesday: Rainbow Chicken Salad with Almond Honey Mustard Dressing–  This is summer in a bowl, my friends. I’d add some strawberries, but that’s just because I like food that tastes good.  To save time, you could buy a rotisserie chicken.

Wednesday: Ginger roasted Pumpkin Quinoa Salad– Changing it up a little🙂 It’s not exactly pumpkin weather, so you can use sweet potatoes or butternut squash. Again, you CAN roast this in the oven, but you can also cut whatever you’re using up in small pieces and pan fry. Again, you can multiply this recipe to serve more- and quinoa dishes freeze very well.  ***While you’re making quinoa, make extra for Saturday’s dinner.***

Thursday: Tahini Kale salad with Crispy Chickpeas–  Gluten free and vegan.  Ok, I lied a little….you CAN cook the chickpeas in the oven, but you don’t have to. You can get a similar result from making sure the chickpeas are very dry, and pan frying in a small amount of oil. If you don’t like/can’t find kale, try spinach or romaine lettuce. If you do use kale…make sure you massage it. I know….but, the key to raw kale tasting good it to break down some of it’s fibers. My tip is to take 1tbsp of the oil (that’s meant for the dressing), pour it on the kale, and massage it for a few minutes. Then continue with the recipe.

Friday: Shrimp Cobb Salad with Cilantro Lime Vinaigrette– Feel free to leave out the meat/use a different kind of meat. The Emeril’s seasoning is also not imperative- just use something spicy.

Saturday: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing–  Gluten free and vegan. This just tastes so good, and that’s all I can say. The recipe is written with modifications, so there’s an option for everyone. You could also use this as a side dish, and serve this with grilled chicken or salmon.

Sunday: Lentil Taco Salad– Vegan and Gluten Free…although, you can skip the lentils and use grass-fed ground beef if you prefer. You’ll see how to put the salad together when you scroll down- however it’s for a single salad (why?). So, just use the same ingredients, but multiply for each person being served.

 

This is my last post that will be written in Germany. We head back to America tomorrow morning! My excitement level is akin to a child on Christmas morning, whose birthday is also on Christmas, who knows they’re getting a Power Wheel and a puppy, and that there’s  an ice cream buffet for each meal of the day.