Tag Archives: Dairy Free

Crostini with Sundried Tomatoes and Bacon, Gluten & Dairy Free

This Crostini is restaurant quality and a feast for the mouth and eyes!

There is a wonderful combination of savory flavors that go so well together, and the dairy free chive cream cheese is perfect and delicious, and holds all the toppings on.

I used a gluten free bread from my favorite gluten free bakery in Traverse City, Michigan. BTW, they do ship. But, you can use any bread of your choice. Pick one you really love.

Here’s my recipe for delicious, beautiful, and mouth watering Crostini. It makes a wonderful appetizer, or serve it with your meal, a salad, or as a snack. If you are having a party, this is a winner!

This recipe serves two, but you can easily double or triple the recipe.

Crostini with Sundried Tomatoes and Bacon

Ingredients:

2 Slices of your favorite bread (I used Third Coast Bakery G/F Heavenly Bread)

Kite Hill Chive Cream Cheese (it’s dairy free)

Ghee or Olive Oil for dairy free (the ghee adds wonderful flavor)

Oil Packed Sundried Tomatoes (2 chopped)

Fresh Basil (Chopped. Use the amount you want. I used a couple tablespoons)

Dried Dill (a pinch)

2 Slices of cooked bacon (crumbled)

1 or 2 Sliced Scallions

Directions:

Set your oven to broil.

Spread two bread slices with ghee or olive oil, then broil in your oven until golden brown.

Remove your bread from the oven and let sit while you chop your sundried tomatoes, bacon, basil and scallions. This will allow it to cool a bit.

Cut each piece of broiled bread in half on a diagonal. Spread the Kite Hill cream cheese onto your broiled bread generously. Place the four triangles of crostini onto a serving plate and top each with equal amounts of sundried tomato, dill, bacon, basil and scallions.

Serve immediately.

Serves 2

Matcha Green Tea Cookies

These gently sweetened matcha green tea cookies are a biscuit cookie delight!

They are melt in your mouth goodness with the delightful taste of matcha green tea and maple sugar and the chewy caramel flavor of chopped turkish apricots. A tiny bit of cardamom gives them an exotic twist that you will love. If you have never had cardamom in a cookie, you are in for a wonderful surprise. It’s so good in cookies! You will love these healthier cookies made with a gluten free flour blend that are not overly sweet and are dairy free! I used olive oil, the newest healthier baking trend that I have been making recipes with for a while.

My daughter tasted her first one of these cookies and said they were so buttery. They taste buttery, but in fact it is a generous amount of healthy olive oil that is the secret!

These cookies are easy to shape to into fun little rectangles by patting them out into a slab and cutting and separating them.

Let’s bake cookies!

Matcha Green Tea Cookies

Preheat your oven to 350 degrees F.

Ingredients:

1 1/2 Cup of Gluten Free Flour Blend. I used King Arthur Measure for Measure in this recipe. A different blend has not been tested and may give slightly different results.

1/2 Cup of Olive Oil

2 Large Eggs

1/4 Cup of Maple Sugar (I use this brand)

1/3 Cup of Dried Turkish Apricots (finely diced) I get a lot of my dried fruit and nuts from nuts.com. I used organic and they are certified gluten free)

1 Teaspoon of Matcha Green Tea (I drink matcha every morning for energy, clarity and a metabolism boost!)

1 Teaspoon of Baking Soda

1/4 Teaspoon of Salt

1/4 Teaspoon of Ground Cardamom

Directions:

In a large mixing bowl, whisk together the flour, baking soda, salt, matcha and cardamom.

It another medium bowl beat your eggs, maple sugar, and olive oil with an electric mixer until it’s a creamy yellow – for about one minute.

Make a well in your flour mixture, and pour the beaten egg mixture into the flour bowl. Beat with your electric mixer until well incorporated. Fold in your chopped apricots. They dough will be stiff.

On a parchment lined baking sheet, dump out your cookie dough. Place another piece of parchment on top and pat and roll the dough out into a rectangle that is approximately 10 by 8 inches. You want the dough to be on the thick side so you get a nice puffy cookie, so make sure it’s about 1 inch thick. Remove the parchment and straighten the edges into a uniform shape with your hands.

With a large, sharp knife, cut the cookies into three rows long ways, six even cuts on the short side for 18 cookies total. You may need to add a little extra gluten free flour to the edge of your knife as you cut to prevent sticking.

With an offset spatula, separate the cookies about 2 inches apart onto the baking sheet.

Bake in your preheated oven for 15 minutes. The cookies will be slightly brown but still nice and green. Cool completely on the baking sheet.

These are a fun healthy cookie for St. Patrick’s Day!

Instant Pot Egg Bites

I received an Instant Pot silicone egg bites pan for Christmas from my daughters, so of course I had to put it to good use!

This is a delicious way to eat eggs, and so fun. Eggs made in the instant pot are tender and really delicious. In this recipe I used bacon, scallions and spinach and a little nutritional yeast to give it a cheesy flavor without the dairy. This is the Instant Pot I have, and I love it! Instant Pot meals are delicious and I find very easy to digest. My favorite Instant Pot Cookbooks are by Coco Morante. She has three of them The Ultimate Instant Pot Cookbook, The Ultimate Instant Pot Healthy Cookbook, and The Essential Instant Pot Cookbook. Her recipes are all delicious and can be easily modified for nutritional needs! Here’s my recipe for Egg Bites in the Instant Pot!

Instant Pot Egg Bites

Ingredients:

4 Eggs

1/4 Cup of Scallions, sliced

1/4 Cup of Cooked Spinach, cooled and chopped

2 Slices of Cooked Bacon

1 Tablespoon of Olive Oil

2 Tablespoons of Coconut Milk or other non-dairy milk

2 Teaspoons of Nutritional Yeast

1/4 Teaspoon of Salt

1/4 Teaspoon of Pepper

Ghee or Coconut Oil for greasing the Egg Cups. You can also use a non stick cooking spray.

Directions:

In a 4 cup glass measuring cup with a pour spout, whisk together your eggs, olive oil, coconut milk, salt and pepper. Whisk in the nutritional yeast thoroughly. Then, stir in the bacon, scallions and chopped spinach.

Grease your egg cups with a little ghee. Pour the egg mixture evenly into each of the egg cups. They will be about 3/4 full. Place the lid on the egg bites pan. Pour a cup of water into your instant pot. Then, place the egg bites pan on the wire steam rack and carefully lower it into your instant pot.

Secure the lid on the instant pot, and set the steam valve to seal. Select Manual on your Instant Pot and adjust the time to ten minutes. It will take a few minutes to come up to pressure before the cooking time begins. After the cooking time ends, let the pressure come down for 5 minutes before releasing the pressure valve. Remove the lid and pull out your egg bites pan with heat safe mitts. Take off the lid of the egg bites pan and invert the pan onto a plate. Pop out the egg bites by pressing on the bottom of each mold. They are so yummy and kid friendly! Enjoy!

Decadent Chocolate Truffles, Fall Vibes and Color Palettes from Beauty Counter

I don’t think we need a season change to enjoy decadent chocolate truffles, but for some reason the beginning of October always has my mind going toward thoughts of them.

This recipe is nut, dairy, grain and gluten free and melt in your mouth.

They are sweetened with Maple Syrup and Enjoy Life Dark Chocolate Chips which is my go to chocolate chip because the are allergen friendly.

Decadent Chocolate Truffles

Ingredients:

1 Cup of Enjoy Life Dark Chocolate Chips

1/3 Cup of Sunflower Seed Butter

1/4 Cup of Cocoa Butter (chopped into small pieces) This is my preferred brand.

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1/8 Teaspoon of Salt

1/4 Cup of Cocoa Powder (reserved for rolling)

Directions:

In a double boiler, place the chocolate chips and the cocoa butter. I make my own double boiler by placing a small saucepan with an inch of water on the stove and using a stainless steel bowl that fits on top without touching the water. If you are using this, the chocolate chips and cocoa butter go in the bowl above the simmering water like a double boiler to melt it.

Melt the chocolate chips and cocoa butter over simmering water. When they are completely melted, whisk in the remaining ingredients except the cocoa powder until smooth and glossy.

Place the bowl of chocolate into the refrigerator for a half an hour to cool enough for scooping.

When the truffle mixture is ready to scoop, get a small plate and add the cocoa powder to it. With a tablespoon cookie scoop, scoop the truffles one at a time onto the cocoa powder and roll them around until evenly coated with cocoa powder. Place them on a parchment lined cookie sheet. When all the truffles are rolled let them set for 30 minutes. Then they are ready to eat. Store them at room temperature.

Makes approximately 15 decadent truffles

So, are you feeling those Fall vibes? I am! There’s a little nip in the morning air, the leaves are changing, a hint of wood smoke around town, and pumpkins everywhere! We even have a house down the hill from us decorated to the hilt for Halloween already. It is quite well done. We were walking Ming a few nights ago, and I had to pull my daughter, Skyli, back from walking into the road because she was looking at all the details of their yard. Do you have a favorite fall color? Rich plums, warm browns, coppers, dark greens, burgundy, black…. I like them all, but my favorites are the coppers and rich plums for sweaters, jackets and bags. Give me a black pair of boots any day.

Have you checked out the eye palettes at Beauty Counter? The one shown here is the classic palette with warm nudes and neutrals using clean safer beauty ingredients. I’m wearing it in the photo below along with the Illuminating Cream Highlighter in Pearl Glow and Bronze Glow. The Sheer Genius conditioning lipsticks come in ten shades and the ECOCERT-certified organic vanilla from Madagascar is responsible for this lipstick’s signature sweet scent. Pick a blush, highlighter or bronzer for your cheeks and you are set with your new Fall into Winter look! You can get those in creams like I used here or silky smooth triple milled powder.

Fall Vibes
Here’s the Classic Palette on my eyes

You can save ten percent off your first order too. When you go to Beauty Counter and sign up for emails you will get a coupon code sent to you. You’ll also get a little something special from me when you order and choose me as your consultant.

All Beauty Counter ingredients are rigorously screened for toxins and contaminants. We all deserve to know when we use skin care and makeup that we are safe. I hope your Fall is going well so far.

Fruit and Quinoa Granola, Gluten Free, Dairy Free

Guess what makes really great granola other than oats? Quinoa Flakes!

As someone who cross reacts to gluten when eating gluten free oats, quinoa flakes have been a very happy discovery! It can be substituted anywhere oats are called for.

This is a healthy granola recipe that is made with three kinds of dried fruit. I’ve included dried blueberries, raisins and turkish figs in this recipe.

It is sweetened with maple syrup, and the fat used is heart healthy olive oil. I added a touch of warming cozy cinnamon.

How do you like to eat granola? I like it as a yogurt topping and just plain by the handful.

Fruit & Quinoa Granola, Gluten Free, Dairy Free

Preheat your oven to 350 degrees F.

Ingredients:

3 Cups of Quinoa Flakes (my go to gluten free brand)

1/3 Cup of Pure Maple Syrup

1/4 Cup of good Olive Oil

1/2 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Salt

1/2 Cup of Turkish Figs, diced

1/3 Cup of Dried Blueberries

1/3 Cup of Raisins

Directions:

Spread your quinoa flakes in an even layer on a baking sheet, and toast for 8 minutes stirring half way through.

Remove quinoa flakes from the oven and place them in a large mixing bowl.

Heat the maple syrup, olive oil, cinnamon and salt over medium high heat to a rolling boil. Pour the hot mixture over the bowl of toasted quinoa flakes, and stir until evenly and thoroughly coated.

Spread the granola on a parchment lined baking sheet, and bake in the oven for 18 minutes, stirring half way through after 9 minutes.

Remove the granola from the oven and stir in the dried fruit.

Cool completely on the baking sheet before storing in an airtight container.

This will keep for at least a week at room temperature.

Toasted Quinoa Goji Berry Cocoa Energy Balls

These are like a bowl of hot cereal in a ball, which makes them great for breakfast. I love the whole grain earthiness of these energy balls and all the great nutrition in them. The coating of raw cocoa powder on the outside gives them the perfect bittersweet flavor when you bite into them plus an extra nutrition boost.

Not only are these great for breakfast, but for a mid-morning or afternoon snack.

The flavor of toasted quinoa flakes is warm, nutty and gives them depth of flavor. I get my organic non-GMO quinoa flakes at nuts.com. They come in a nice sized bag of one pound or five pounds. Quinoa is a complete protein, it contains all nine essential amino acids, so it is a wonderful choice for breakfast or snacking! It’s also a great source of iron and dietary fiber and easy to digest, because it’s actually a seed, but the nutrition world considers it a whole grain.

Energy Balls Ready to Bake

Goji Berries contain antioxidants and Vitamins A and C and Zeaxanthin which is good for eye health. Dried ones are chewy, and earthy which gives these balls substance, meaning if you like chewy whole grain textures, you will like these a lot. A few of these with a cup of hot tea on a stormy day, like today here, is perfect.

The kitchen smells so good when you are toasting the quinoa flakes, warm and homey. Here’s the recipe.

Toasted Quinoa

Toasted Quinoa Goji Berry Cocoa Energy Balls

Preheat your oven to 350 degrees F.

Ingredients:

1 1/2 Cup of Quinoa Flakes (I love these organic gluten free ones!)

1 Medium Sized Ripe Banana

3/4 Cup of Dried Goji Berries (organic, sundried, no sulphur ones are my choice.)

1/4 Cup of Maple Syrup

2 Tablespoons of Olive Oil

2 Tablespoons of Ground Flax

2 Tablespoons of Cocoa Powder (reserved for rolling) I use raw cacao

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Allspice

1/4 Teaspoon of Salt

Directions:

On a rimmed cookie sheet lined with parchment paper, spread out your quinoa flakes in a even layer. Toast in your preheated oven for seven minutes stirring halfway through. This will be after five minutes.

Remove the quinoa flakes from the oven when golden brown and set aside to cool.

Place your goji berries in a food processor with a blade attachment and pulverize them on high until they are mostly powder with a few bits left. This takes about one minute. Add the flax and banana (broken into pieces) and blend on high. Scrape down the sides of the food processor with a rubber spatula. Now, add the remaining ingredients except for the quinoa flakes and cocoa powder. Blend until very smooth, scraping down the food processor once. Add the toasted quinoa flakes and pulse until they are evenly and completely blended into your energy mix. It should be thick and easy to scoop.

Lay out a cookie sheet with parchment paper, and put the cocoa powder on a small plate beside it for rolling. With a cookie scoop, scoop out tablespoon sized balls and drop them right onto the cocoa powder. Roll them around with your fingers until coated with the cocoa and then pick them up and perfect them into balls. Place them on the cookie sheet two inches apart. This recipe makes 14 energy balls.

Bake in your preheated 350 degree F. oven for ten minutes. Remove them from the oven, and cool completely on the cookie sheet before eating. These will store in a sealed container on your countertop.

These are a healthy gluten free snack that will give you energy, fiber and great nutrition.

Gluten and Dairy Free Oatmeal Blueberry Muffins

These heart healthy muffins are filled with antioxidant rich blueberries and sweetened lightly with honey. I used sprouted quick oats in the recipe and soaked them for a few minutes in a homemade buttermilk made from oat milk and lemon juice before mixing them into the muffin batter. They bake up in just 18 minutes!

The fat used in this muffin recipe is one of my favorites for keeping cholesterol in check, heart health, and for it’s overall health benefits…..Olive Oil. It works wonderfully in baking. This recipe makes 16 muffins that have a beautiful blueberry cinnamon aroma as they bake, and these will make your kitchen smell very inviting! My teens love these muffins. I always take that as a very good sign I’m on track.

If you are eating for digestive health or to prevent a SIBO relapse, go here to get a free download of Dr. Jacobi’s new The Vegetarian SIBO Bi-Phasic diet. Although I am not a vegetarian, a lot of people are and have a need for a diet plan without meat that is balanced. I am interested in expanding food choices for people with less restriction and helping them maintain their digestive health in a way that coincides with their dietary preferences. Her new vegetarian plan includes sprouted or soaked oats as well as some other gluten free grains. You should always listen to your body, because we are all individuals, and we all respond differently to different foods.

I think you will love this healthy and delicious muffin recipe! It has a wonderful, homey character, is lightly sweet and has a great whole grain texture that is hearty and good!

Gluten and Dairy Free Oatmeal Blueberry Muffins

Ingredients:

2 Cups of Quick Oats (I like One Degree’s Organic Sprouted Oats)

1 Cup of Oat Milk (if making gluten free this brand has clean ingredients)

1/2 Cup of Quinoa Flour

3 Large Eggs

1/4 Cup of Runny Honey

1/3 Cup of Olive Oil

1 Tablespoon of fresh Lemon Juice

2 Teaspoons of Cinnamon

1 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

1/2 Teaspoon of Vanilla Extract

1 1/2 Cups of Frozen Blueberries

Directions:

Preheat your oven to 400 degrees F. Arrange 16 Muffin liners into two muffin pans and set aside.

Stir the lemon juice into the oat milk to create a dairy free buttermilk. In a medium mixing bowl, combine the 2 Cups of quick oats with the oat milk mixture. Let sit for ten minutes to let the oats absorb the liquid and soften.

While the oats are soaking, in a large mixing bowl with a hand held electric mixer, beat your eggs, olive oil, vanilla and honey together until creamy. Then, add in your quinoa flour, cinnamon, baking soda, and salt and beat until thoroughly blended. After the oats have soaked for ten minutes, spoon them into your batter and mix until thoroughly incorporated. The batter will be nice and thick. Finally, fold in your frozen blueberries just until combined so you don’t get blue streaks.

With a muffin scoop or 1/4 cup measure, scoop the muffin batter evenly into your prepared muffin cups. Bake in the preheated 400 degree F. oven for 18 minutes or until they spring back. 400 degrees is a higher heat, so make sure you don’t let them go too long.

Remove the muffins from the oven and cool five minutes before transferring them to a cooling rack. Dig in. They are great warm too!

Plant Based “Milk” Chocolate Macadamia Nut Milk

Do you like your nut milks creamy?

This is a dairy free “milk” chocolate beverage made with macadamia nuts, which are one of my favorites to make nut milk with, because they make a very creamy drink, and you don’t have to strain it. The macadamia nuts are soft and higher in fat, so you get to skip that step.

Plant Based Milk Chocolate Macadamia Milk

This recipe makes a little over two cups, which is the perfect size to use up in a couple days, and it takes just ten minutes hands on to make. Love that about it!

So let’s get you some creamy, chocolate nut milk!

Plant Based “Milk” Chocolate Macadamia Nut Milk

Ingredients:

1/2 Cup of Raw Macadamia Nuts (I like this g/f brand)

2 Tablespoons of Raw Cacao Powder

1 Teaspoon of Real Vanilla Extract

1/4 Teaspoon of Pure Monk Fruit

1/8 Teaspoon of Sea Salt

2 Cups of Filtered Water

Directions: Measure 1/2 Cup of macadamia nuts into a 4 cup measure and cover with water to soak for two hours. Walk away, no work to be done here but wait! 🙂

After the macadamia nuts have soaked, strain them through a colander and rinse with cold water. Then, add the macadamia nuts to a high speed blender with the remaining ingredients. Blend on high speed for three minutes.

Pour straight into a quart jar add the lid and refrigerate.

Easy peasy milk chocolate that is sweet and delicious!

Plant Based Milk Chocolate Macadamia Nut Milk Gluten and Dairy Free

 

Freezer Nut and Fruit Bites

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

New Recipe!

Nut and fruit bites 5

These nut and fruit snacks are really versatile and handy to have in your freezer.

I have been snacking on them for a while now and have also made several versions.

So, I am going to give you the template, and you personalize them!

Nut and Fruit Bites 6

You can make a double batch all at once. This recipe easily does that, or make a couple different variations. I find kids really like the ones with peanut butter and raisins.

Nut and Fruit Bites 3

Freezer Nut and Fruit Bites

1 Cup of Nuts of choice

1/4 Cup of Dried Fruit of Choice (if you are using larger dried fruit, make sure to dice it first)

1/4 Cup of Nut or Seed Butter

1 Tablespoon of Collagen (I use this brand)

1/4 Teaspoon of Pure Vanilla Extract

1/8 Teaspoon of Sea Salt

1/8 Teaspoon of Baking Soda

1/8 Teaspoon of Pure Monk Fruit (optional but adds a little more sweetness)

Directions:

In a food processor, pulse your nuts and fruit until chopped evenly. Then, add the remaining ingredients and blend until the mixture holds together when you squeeze it.

Nut and Fruit Bites

Pour the mixture onto a piece of parchment paper, and form it into a rectangle about an inch thick. Place the rectangle of bites onto a cookie sheet with the parchment, still in one piece, and freeze for an hour. Remove it from the freezer, and with a large sharp knife, cut it into squares.

Nut Bites 2

Store the Nut and Fruit Bites in a sealed container in your freezer for as needed. Pop them in when you want a quick and healthy snack.

That’s it. Super easy and you will want to make them again and again.

I’ve made these with walnuts, pecans, hazelnuts, macadamia and a large variety of different nut and seed butters including tahini. Make them nut free by using sunflower seed butter or tahini and sunflower or pumpkin seeds in place of the nuts.

Fruit and Nut Bites 6

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

Dark Chocolate Pecan Biscotti

 

Dark Chocolate Pecan Biscotti 4

Hello! I hope you are well and safe!

I’ve been in the kitchen this week testing new recipes, and I think you are going to love this healthy Dark Chocolate Pecan Biscotti that is sweetened with dates!

Dark Chocolate Pecan Biscotti 5

There are so many benefits in this cookie that you can enjoy guilt free!

There is raw cacao powder that is full of flavanoids, a powerful antioxidant. How lucky are we that chocolate has this!

A little bit of cinnamon really compliments this Italian cookie, and it is great for regulating blood sugar! Put a little in your smoothies everyday too!

Pecans are heart healthy, boost immunity and are great for skin and hair!

Olive Oil is a heart healthy fat used for baking for many, many years and has strong anti-inflammatory properties.

Dates are full of fiber and are a whole food way to sweetened baked goods slowing down the absorption of sugar into your blood stream. The potassium in dates can help maintain bone mass and they also have brain boosting choline!

Eggs are a great source of protein and an important binder in baking. They also have necessary vitamins and minerals in the yolks.

Every ingredient in my cookie recipe has a health benefit. But most importantly, they are delicious!

Dark Chocolate Pecan Biscotti 3

Here’s how to make them:

Dark Chocolate Pecan Biscotti

Ingredients:

1 1/2 Cup of Toasted Pecans

1/2 Cup of Raw Cacao Powder (my favorite)

2 Good Quality Eggs

1/2 Cup of Dates, pitted and chopped

1/4 Cup of Olive Oil

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Salt

1/4 Teaspoon of Baking Soda

Directions:

Preheat your oven to 350° F. Lay your pecans out on a baking tray in a single layer, and toast in your oven for approximately 8 minutes, or until the pecans are lightly brown and releasing some of their oils.

While the pecans are toasting, set up your food processor with a blade attachment.

Add the eggs, olive oil and dates to your food processor, and process for a minute. The dates will be in pieces but not completely emulsified with the eggs and oil. Now, add in the raw cacao powder, cinnamon, salt, vanilla extract and baking soda. Blend in your food processor, pausing to scrape down the sides of the bowl a couple times, until creamy.

When your pecans are toasted add them to your food processor with the rest of the dough you have already prepared. They should still be warm. Process by pulsing the pecans into the dough until they are chopped and the dough holds together.

Dump the biscotti dough out onto a parchment lined baking sheet and form it into a rectangle that is about 12″ by 6″. This works best if you use wet hands to keep the dough from sticking to your fingers. Bake in your preheated 350° oven for 20 minutes.

Remove the biscotti log from the oven and cool for one hour.

Dark Chocolate Pecan Biscotti

After an hour has passed. Place your biscotti rectangle onto a cutting board, and using a serrated knife, slice your biscotti on a diagonal into 1 inch slices. Lay back onto your parchment lined cookie sheet cut side down. Put your biscotti back in the oven for 4 minutes. Then, remove it from the oven and flip the biscotti over to the other cut side, and bake for an additional 4 minutes. Remove from the oven and cool completely.

Dark Chocolate Pecan Biscotti 2

3April

Store your biscotti in an air tight container.

God Bless you! Be safe and healthy!

Dark Chocolate Pecan Biscotti Grain Free

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