The following are ALL Recipes-A-Z for Phase 3B
BANANA BREAD: See Banana Bread - Low fat and sweetened with Stevia. By - Howard
1 and 1/4 cup of flaxseed meal
1 tbsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. salt
3/4 cup Honey/ (conversion is 1/2 honey = 1 cup granulated sugar sub)
4 large eggs
1/4 cup olive oil
Preheat oven to 350 degrees. Grease a muffin pan very well if you are not using cupcake holders. Mix the dry ingredients and than add the rest of the ingredients. Let the batter sit for 10 minutes, than put the mixture into the muffin pan and cook for 18 mins until toothpick comes out clean. Makes 12 muffins -submitted by Randa
GLUTEN FREE BREAD
* 1 ½ cups blanched almond flour
* ¾ cup arrowroot powder
* ¼ cup flax seed meal
* ½ teaspoon celtic sea salt
* ½ teaspoon baking soda
* 4 eggs
* 1 teaspoon agave nectar/ stevia drops
* 1 teaspoon apple cider vinegar
1. In a medium bowl, combine almond flour, arrowroot, flax seed meal, salt and baking soda
2. In a larger bowl, blend eggs 3-5 minutes until frothy
3. Stir agave nectar and vinegar into eggs
4. Mix dry ingredients into wet
5. Pour batter into a greased medium sized loaf pan
6. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
7. Cool and serve
-submitted by Randa
WHOLESOME BANANA CHOCOLATE BREAKFAST BARS
- 200 grams (2 cups) rolled oats or mixed rolled grains
- 60 grams (2/3 cup) ground almonds, a.k.a. almond meal
- 30 grams (1/3 cup) dried, unsweetened grated coconut
- 1/2 teaspoon fine sea salt
- 120 grams (4 1/4 ounces) good-quality bittersweet chocolate
- 4 very ripe, medium bananas, about 400 grams (14 ounces) when peeled
- 1/2 teaspoon natural vanilla extract
- 60 ml (1/4 cup) whole almond butter (substitute olive oil, or slightly warmed coconut oil)
Preheat the oven to 180°C (350°F) and grease a medium baking dish with vegetable oil. In a medium mixing bowl, combine the oats, ground almonds, coconut, and salt. Set aside. Chop the chocolate so the largest pieces are about the size of a chocolate chip. Set aside. In another medium mixing bowl, combine the bananas, vanilla, and almond butter, and mash thoroughly using a potato masher. Add the oats mixture and mix well. Fold the chocolate in gently. Pour into the prepared baking dish, level the surface, and slip into the oven. Bake for 25 minutes, until the top is set and golden-brown. Let cool completely before slicing into bars. If you're not serving all the bars at once, I suggest you cut out only what you need. Cover the rest with foil and keep at room temperature.
-submitted by Randa
* 2 cups sugar substitute
* 1 cup oil
* 3 large eggs
* 1 teaspoon vanilla extract
* 2 cups grated zucchini
* 3 cups all-purpose flour / flax meal substitute or vital wheat gluten
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/2 cup raisins (or craisins)
* 1-2 cups of coarsely chopped walnuts (optional)
* 1/2 cup grated orange peel (optional)
1. Preheat the oven to 375 degrees.
2. Mix the sugar, oil, eggs, and vanilla in a bowl and mix well, while gradually adding the grated zucchini.
3. In another bowl, mix together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
4. Combine the dry ingredients into the zucchini mixture.
5. Spray a large pan with cooking spray, or grease it with
a thin layer of butter. Pour the batter into a large pan, or
two small pans.
6. Bake in the oven for 1 hour. Remove from the oven, and cool the bread on a wire rack for 15 minutes.
7. Take the bread out of the pan and enjoy!
-submitted by Randa
CURRIED CHICKEN SALAD w/ ALMONDS & RAISINS
(can't wait to make this! my favorite salad at the sandwich shop)
3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground black pepper
1/2 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon curry powder
1/2 lemon, juiced
1/4 cup chopped, blanched almonds, toasted
1/4 cup raisins (unsweetened)/ or can sub unsweetened cranberries
A handful fresh basil leaves, torn
8 slices good-quality, dense white bread such as Tuscan// can leave out or use flax bread
1 Diced green apple
Preheat the oven to 400 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and
pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool. Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper. Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve. -submitted by Randa
CHOCOLATE FUDGE CAKE
Yield: 12 very rich and dense servings.
l pound dark chocolate or 2 2/3 cups semi-sweet chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
4 large eggs, separated
1 1/2 teaspoons almond meal
pinch teaspoon of baking powder
1 1/2 teaspoons granulated stevia
1 teaspoon hot water
How to Make Chocolate Fudge Cake at Home
In a saucepan set over low heat, or in a microwave, melt together the chocolate and butter, stirring till smooth. Beat in the egg yolks, one at a time, then add the flour, sugar and hot water, stirring till smooth. In a separate bowl, beat the egg whites till stiff but not dry. Fold them into the chocolate mixture. Spoon the batter into a greased 8-inch round cake pan, which you’ve lined with parchment paper. Bake the cake in a preheated 425 degrees F oven for 15 minutes (325 to not burn) (cake won’t look done in the center). Remove the cake from the oven, leaving it in the cake pan, and cool completely on a wire rack. Refrigerate until ready to serve.
-Submitted by Randa From : http://www.reluctantgourmet.com/blog/dessert-recipes/chocolate-fudg...
Chocolate cake - by Debbie Szillat
2 tablespoons cocoa powder
1/2 tsp baking powder
3 tablespoons granulated Splenda (not sure how this equates to stevia)
Mix all ingredients with a whisk until smooth. Spray the inside of a 2-cup Pyrex measuring cup.
Pour batter into Pyrex. Microwave on high for 1 minute. Enjoy!
CHOCOLATE HAZELNUT SPREAD
Yield: about 12 ounces (1 1/2 cups)
2 cups whole raw hazelnuts
1 cup powdered sugar / Sub stevia
1/4 cup unsweetened cocoa powder
up to 1/4 cup oil
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
2. Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
3. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First,
you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem
like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
4. When the nuts are liquefied, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
5. Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using. -submitted by Randa
DIABETIC CHOCOLATE CHEESECAKE
One pound part skim milk Ricotta cheese
1 and 1/2 cup packages light cream cheese, softened
2 egg whites
1 whole egg at room temperature
1 cup unsweetened apple juice
3 tablespoons unsweetened cocoa
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa to top cake before serving
Preheat oven to 350 degrees and spray the bottom and sides of a 9 inch spring form pan with non-stick spray. Place all of the ingredients in a large blender or food processor and puree all of the ingredients (except for the last tablespoon of cocoa) until smooth. Pour the mixture into the prepared pan and place on a baking sheet. Bake for 45 minutes and then turn the oven off. Leave the cake in the oven with door closed for 1 hour. Remove from the oven and loosen the cake from the sides with a sharp knife but don't remove the rim. Refrigerate for at least 4 hours. Before serving, remove the rim and allow cake to sit at room temperature
for several minutes. Sift the remaining cocoa over the top before serving. Serves 12.
Serving size: 1 slice. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.Nutritional information: Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. -Submitted by Randa
NO BAKES CHOCOLATE COOKIES w/ COCONUT
1 TB butter
3 TB heavy cream/ (whipped cottage cheese)
2 tsp cocoa
Liquid splenda to equal 2/3 c. sugar
1 TB natural pb
2 TB oats / can skip - add flax meal
1/4 c. unsweetened coconut
1/4 almond flour
1/4 tsp vanilla
Bring butter, cream, splenda and cocoa to a boil. Boil 1 min., stirring constantly. Stir in peanut butter until well blended, then stir in
remaining ingred. Drop onto wax paper, chill or freeze until firm. Makes 12 bite sized cookies-- 58 calories, 5 g. fat, 1 g. protein, 2 g. carbohydrate, 1 g. fiber (1 g. net carbs) -by Randa
PEANUT BUTTER FUDGIES
1 Tsp Almond Extract (1/2 tsp more if desired)
8 oz Cream Cheese
3 tbs Butter
1 1/2 (to 2) Tbs Unsweetened Cocoa
1/3 C Chipped Pecans
1/2 C Crunchie P-Nut Butter
1/3 C Flour/ almond flour
12 or more Pkts of STEVIA (to taste)
Preheat oven to 385. Mix all ingredients well. Form 'Fudgies' to desired shape and size on an ungreased cookie sheet. Bake 8 mins (should be a tiny bit crunchy on the outside and yet creamier on the inside):D ENJOY!! -by Randa
PECAN SHORTBREAD COOKIES
2 1/2 cups almond meal or flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 cup pecans, toasted and chopped
5 tablespoons agave nectar
1/2 cup butter, melted
1 tablespoon vanilla extract
In large bowl combine almond flour, salt, baking soda and pecans. In smaller bowl, mix together agave, butter and vanilla. Mix wet ingredients into dry. Place dough in center of a large piece of parchment paper and roll the douth into a large log approximately 2 1/2 inches in diameter. Place in freezer for one hour, until firm, unwrap and cut into 1/8 inch thick slices. Place slices on a parchment lined baking sheet. Bake at 350 until lightly golden, 7-10 minutes. Cool and serve. - submitted by FunFunFun
FISH - GARLIC DIJON ENCRUSTED HALIBUT
Halibut or any firm white fish
1 tsp Dijon mustard (check the ingredients to make sure they follow protocol)
1 clove garlic, minced/crushed
1/4 tsp onion powder
1 grissini crushed to a fine powder (Phase 3 B)
juice of 1/2 lemon
Blend all ingredients (except fish) to form a thick paste coat top of fish with mixture bake at 375 until fish is thoroughly cooked. Broil for the last few
minutes for a crispy crust. (for P3~ I'll make this, using a larger portion, and adding Parmesan cheese to it. Mmmmm) -by Janet
MUSHROOM CRAB CHEESECAKE
1 and 3/4 cups fresh french bread crumbs / Pretty sure you can use course ground flax meal instead
1 cup freshly grated Parmesan cheese
6 tablespoons melted butter
Preheat oven to 350 degrees. Combine the bread crumbs, Parmesan cheese
and butter and press mixture into bottom of a 9 inch spring form pan.
Bake at 350 degrees for 10 minutes.
4 (8 ounce) packages of cream cheese, softened
1/2 cup heavy cream
2 cups of crabmeat, drained picked through well for shells
1 cup grated smoked Gouda cheese
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as oyster and stemmed shitake)
2 teaspoons salt
1 teaspoon ground black pepper 1/2 cup chopped fresh parsley
1 French baguette, sliced and toasted
-Heat oil in a heavy skillet over medium-high heat. Add the onion and bell pepper and saute for 2 minutes. Add the mushrooms and saute until the liquid evaporates and mushrooms begin to brown (about 10 minutes). Set aside.
-With an electric mixer, beat the cream cheese, salt and pepper until mixture is smooth and creamy. Beat in eggs one at a time and then whip in the cream. Nest mix in the vegetable mixture, crabmeat, Gouda cheese and parsley.
-Pour filling over crust and place cheesecake on a baking sheet. Bake at 350 degrees until cake puffs and browns on top but center moves slightly when pan is shaken (about 1 and 1/2 hours). Remove from the oven and cool on a wire rack after loosening the cake from the pan edges with a sharp knife. Don't remove the rim. Serve either chilled or at room temperature -submitted by Randa
RED LOBSTER SEAFOOD CHILI
1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup "Santa Cruz Red Chili Paste"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers, seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp, peeled, de-vein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro
-Heat oil in heavy Dutch oven over low heat.
-Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes.
-Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne.
-Bring to a boil, skimming occasionally.
-Reduce heat and simmer, partially covered, for about 1 hour, skimming.
-Mix in bell peppers. Simmer uncovered for 20 minutes.
-Cool. Refrigerate overnight.
-Bring chili to a boil. Adjust heat so that liquid simmers briskly.
-Stir well and adjust seasonings.
-Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes.
-Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute.
-Add scallops, cover and simmer until fish is just opaque, about 2 minutes.
-Ladle chili into bowls. Top with cilantro. -submitted by Randa
1 (28-oz) can whole tomatoes in puree
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar / there is a brown sugar substitute available
1/2 cup cider vinegar
1/2 teaspoon salt
Puree tomatoes (with puree from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat,
stirring, until softened, about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Puree ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop). -submitted by Randa
To scale this recipe up or down, the ratio is one yolk per cup of oil
1 egg yolk
a heavy pinch of salt
a pinch of sugar
a few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
1 teaspoon vinegar
1 teaspoon lemon juice
About 1 cup neutral oil
How to Make Homemade Mayonnaise:
Mix yolk, salt, sugar and pepper together until well blended and yolk lightens in color. Mix in the vinegar. While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil. When finished, the mayonnaise will not be as thick as store bought
mayonnaise. Let it sit, refrigerated, for at least half an hour. Stir, and taste for seasoning. If necessary, whisk in a pinch more salt,
sugar or another teaspoon or so of vinegar. Wait before tasting because it takes awhile for the salt to dissolve into all of the oil.
Note that raw egg yolk is used as the emulsifier. As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs. -submitted by Randa
1 medium-sized onion, finely chopped
2 small garlic cloves, minced
1/4 cup dry white wine or dry sherry
1 Tablespoon butter
1-1/2 Tablespoons cornstarch
2-3/4 cups 1 percent fat milk
1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
1/2 cup nonfat sour cream
1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1/8 teaspoon white pepper
Salt, to taste (optional)
In a 12-inch nonstick skillet, combine onions, garlic, wine, and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or
until onions are tender. If liquid begins to evaporate, add a bit of water.
In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.
Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard, and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended. Yield: 4 servings -submitted by Randa
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Spaghetti Squash Au Gratin
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.
Submitted by Annie
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour / vital wheat gluten/ flax meal/ almond meal
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice / cauliflower rice/ tvp / or skip this ingredient
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated / half & half or light cream
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.
Amount Per Serving Calories: 225 | Total Fat: 15.9g | Cholesterol: 63mg
Red Bell Pepper
Korean Ketchup (Ssamjang)
Rooster Sauce (Garlic Chile Sauce with rooster on label)
Optional sesame seeds
Add a small amount of oil to a pan then saute Onion, mushrooms, ginger, garlic, hot pepper and Bell pepper. Then add Tofu, salt, soy sauce, sesame oil, Korean Ketchup and keep mixing. Add green onion (Optional sesame seeds) remove from heat. -submitted by Randa
APPLE-NUT BREAD (can also use zucchini*)
1 stick butter, softened
2 c. Stevia
¼ c. sour milk or yogurt
1 Tbsp. Vanilla
2 teas. Soda
1 tsp. Salt
1 Tbsp. Cinnamon
4 c. flax meal
4 c. diced apple*
1 c. chopped walnuts or pecans
Mix butter, Stevia, eggs, sour milk, vanilla together. Add soda, salt, cinnamon, flax meal. This mixture will thicken up very fast. Add apple and nuts.
Divide into 2 greased bread pans. Bake 1 hour.
This bread will fall somewhat, so it is very moist, but if not baked long enough it will be very doughy.
*If using zucchini, peel and cut a large (15” long) in half. Scrape out the seeds, chop into small chunks. Put in plastic bag and pour 1/3 c. lemon juice and marinate for at least ½ hour. Drain and use like apple in recipe.
“APPLE” PIE (made from zucchini)
1 large zucchini ( to make about 10 cups thinly sliced)
1/3 cup lemon juice
1/3 cup water
2 10-inch deep dish pie crust
1/2 cup flour
1 cup Stevia
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
Peel zucchini and slice in half lengthwise.
Scrape out soft center and seeds, and slice thin.
Combine lemon juice and water.
Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
Volume will reduce by about half.
Drain but do not rinse.
Leave over sink to continue to drain.
Fit bottom pie crust to pan.
In large bowl, combine flour, Stevia, cinnamon, nutmeg, and salt.
Add zucchini slices to bowl and toss to mix well.
Put zucchini mixture in pie shell.
Put top crust over, seal edge. Poke vent holes in top crust.
Bake in preheated 400 degree oven for 45 minutes.
*This recipe may also be used to make “Apple” Crisp…do not use a crust, put zucchini mixture into greased 8x8” pan and make a crumb topping instead:
1 cup flour
1 cup Stevia
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup margarine
Mix all dry ingredients. Cut in margarine. Put all crumbs on top before baking.
3 cups flax meal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups Stevia
1 Tablespoon vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Spray two 8 x 4 inch pans with non-stick spray. Preheat oven to 355 degrees F. Mix flax meal, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and Stevia together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
(When baking with flax, the bread will usually fall if not baked long enough. Even if it IS baked long enough, it may STILL fall. It’s going to be ok, but just very heavy.
Submitted from: http://simeonsprotocol.org/profiles/blogs/lock-your-doors-it-s-zucchini-season
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