Diabetic Dish of the Week – Under-the-Sea Tuna Pockets

September 10, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 3 Comments
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This week’s Diabetic Dish of the Week is – Under-the-Sea Tuna Pockets. Made with Unsalted Tuna Packed in Water, Fat-Free Mayonnaise, Celery, Worcestershire Sauce, and Dried Dill Weed are just some of the ingredients you’ll need to make this week’s recipe. The Dish is 237 calories and 20 net carbs per serving. You can find this recipe at the Diabetes Self Management web site. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more so be sure to check it out. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I left a link to subscribe at the bottom of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Under-the-Sea Tuna Pockets
Tuna sandwiches are an old sack-lunch standby, but with this Mediterranean twist on the traditional, you (or your child) will really look forward to mealtime! Ready in just 10 minutes, the combination of whole-wheat pita, tuna, cheese and assorted veggies is sure to keep hunger at bay for hours

Preparation time: 10 minutes.
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Ingredients
2 large (6 1/2″) whole wheat pita breads, cut in half(this recipe uses only 3 pita halves)
6 ounces unsalted tuna packed in water, drained
3 tablespoons fat-free mayonnaise
2 tablespoons chopped celery
Dash Worcestershire sauce
1/4 teaspoon dried dill weed
1 teaspoon fresh lemon juice
3 leaves romaine lettuce
3 slices American cheese, cut in half diagonally to form triangles
6 slices fresh tomato
6 slices cucumber with peel (or peeled if preferred)
6 pitted kalamata or black olives

Directions
Slice pita bread in half. Use only three pita pocket halves for this recipe. Mix tuna salad in small bowl by combining drained tuna, fat-free mayonnaise, chopped celery, Worcestershire sauce, dill weed, and lemon juice. To assemble the pita sandwiches, place one romaine lettuce leaf inside each pita half. Scoop 5 tablespoons of tuna salad mixture (1/3 of recipe) into each pita half. Insert 2 triangles of American cheese into each pita half. Place 2 slices of tomato and 2 slices of cucumber in the pita sandwich. Garnish with two olives. Wrap in plastic wrap and chill until serving time.

Yield: 3 pita sandwich halves.

Serving size: 1 pita sandwich half.

Nutrition Facts Per Serving:
Calories: 237 calories, Carbohydrates: 23 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 678 mg, Fiber: 3 g

Under-the-Sea Tuna Pockets

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Lighter Chicken Pot Pie

September 1, 2019 at 6:01 AM | Posted in chicken, CooksRecipes | 2 Comments
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I’ve got a second Chicken Recipe to pass along that would also be perfect for your Sunday Chicken Dinner, Lighter Chicken Pot Pie.m A Comfort Food Recipe that makes that Chicken Pot Pie a little healthier while keeping that delicious test! Made using Rotisserie Chicken (skin removed), Carrots, Celery, Onion, NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk, Green Peas, Seasoning. All this and its in a Buttermilk Biscuit Crust! You can find this recipe along with all the other Delicious and Healthy Recipes at the CooksRecipes website. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Lighter Chicken Pot Pie
Say hello to an updated culinary classic! A buttermilk biscuit crust, shredded rotisserie chicken and a savory vegetable filling make for a heart-warming supper.

Recipe Ingredients:
Filling:
4 medium carrots, peeled and sliced 1/4-inch thick
3 celery ribs, sliced 1/4-inch thick
1 medium onion, chopped
2 large cloves garlic, finely chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon vegetable oil
Fine sea salt
1/4 cup dry white wine or sherry (optional)
3 cups water
2 teaspoons MAGGI Instant Chicken Flavor Bouillon
1/4 cup cornstarch
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1 (3 1/2 to 4-pound) rotisserie chicken, skin removed and meat shredded (about 4 cups)*
1 cup frozen green peas
2 tablespoons chopped fresh Italian parsley

Biscuit Crust:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup reduced-fat buttermilk
4 tablespoons unsalted butter, melted

Cooking Directions:
1 – Preheat oven to 425°F (220°C).
2 – For Filling: Combine carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.
3 – Stir in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to a boil. Reduce heat to low.
4 – Whisk cornstarch and evaporated milk together; stir into sauce. Cook for about 1 minute or until sauce thickens slightly. Remove from heat; stir in chicken, peas and parsley. Season with salt and ground black pepper to taste.
5 – Divide mixture between eight 8-ounce ramekins or spoon into 13x9x2-inch baking dish.
6 – For Biscuits: Whisk flour, baking powder, sugar, baking soda and salt together in a large bowl. In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain.
7 – Drop dough into equal mounds over ramekins, spreading out slightly. Place ramekins on baking sheet. If using 13x9x2-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.
8 – Bake for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 to 10 minutes before serving.
Makes 8 servings.

*Or substitute with leftover turkey.

Nutritional Information Per Serving (1/8 of recipe): 370 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 6 g Cholesterol: 85 mg Sodium: 880 mg Carbohydrates: 36 g Dietary Fiber: 3 g Sugars: 9 g Protein: 28 g.
https://www.cooksrecipes.com/chicken/lighter_chicken_pot_pie_recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Burger and Gravy Sandwich

August 16, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Burger and Gravy Sandwich. This recipe is made using the JENNIE-O® Lean Seasoned Turkey Burger Patties with toppings of Cabbage,Carrots, Celery and Onions and served on a Split Baguette. Also a side of Turkey Gravy for dipping your Sandwich! You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Burger and Gravy Sandwich
Topped with cabbage, carrots, celery and onions, this turkey burger recipe is piled HIGH with veggies. The baguette makes it great for dipping. Under 500 calories per serving and ready in under 30 minutes!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Seasoned Turkey Burger Patties
1 cup shredded Napa cabbage
½ cup shredded carrot
⅓ cup thinly sliced celery
¼ cup sliced red onion
¼ cup rice vinegar
2 tablespoons canola oil
salt and freshly ground pepper, if desired
4 small baguettes, split and toasted
½ cup turkey gravy, heated

DIRECTIONS
1) Cook turkey patties according to package directions. Always cook to well done, 165°F. as measured by a meat thermometer.
2) In medium bowl, combine cabbage, carrot, celery, onion, vinegar, oil, salt and pepper, if desired.
3) Place turkey patties on each baguette. Top with cabbage mixture. Serve with gravy, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 360
Protein 25g
Carbohydrates 25g
Fiber 4g
Sugars 4g
Fat 17g
Cholesterol 80mg
Sodium 850mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/789-turkey-burger-and-gravy-sandwich

Kale Andouille Sausage and Tortellini Soup

July 26, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s second Jennie – O Turkey recipe is one for a Kale Andouille Sausage and Tortellini Soup. It’s made using JENNIE-O® Andouille Turkey Sausage along with Leeks, Celery, Carrots, Cloves, Vegetable Broth, Cheese filled Tortellini, Kale Leaves, Parmesan Cheese, and Seasonings. I have info on the JENNIE-O® Andouille Turkey Sausage at the end of the post. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Kale Andouille Sausage and Tortellini Soup
This savory soup will get your mouth watering. Brimming with smoked turkey sausage, tortellini and fresh vegetables, it’s the perfect cozy meal for any night of the week.

INGREDIENTS
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 celery stalks, sliced
1 large carrot, peeled and thinly sliced
4 garlic cloves, sliced
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
6 cups vegetable broth
salt and pepper, if desired
1 (9-ounce) package refrigerated cheese filled tortellini
2 cups chopped kale leaves
freshly grated Parmesan cheese, if desired

DIRECTIONS
1) In large Dutch-oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic 5 minutes. Add sausage and cook until browned.
2) Add broth and bring to a boil. Season with salt and pepper, if desired. Reduce heat and simmer 15 minutes. Add tortellini and kale and cook 5 to 7 minutes. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 12g
Carbohydrates 26g
Fiber 3g
Sugars 4g
Fat 10g
Cholesterol 40mg
Sodium 640mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1267-kale-andouille-sausage-and-tortellini-soup

 

Jennie – O Andouille Turkey Sausage
Spice up your next meal with hardwood smoked JENNIE-O® Andouille Turkey Sausage. It’s easy to slice, and with flavors like pepper, paprika, and garlic, it will add a real kick to Cajun inspired recipes and dishes. With 65% less fat than USDA data for smoked pork and beef sausage, and 90 calories per serving, you can feel good about eating well.

* 65% LESS FAT THAN USDA DATA FOR SMOKED PORK AND BEEF SAUSAGE
* GLUTEN FREE
* HARDWOOD SMOKED
* ONLY 90 CALORIES PER SERVING
Find this product in the refrigerated meat section of your grocery store.
https://www.jennieo.com/products/267-andouille-turkey-sausage

Sunday’s Chicken Dinner Recipe – Country French Chicken SUNDAY

July 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Country French Chicken. Chicken Pieces cooked in White Wine with Mushrooms, Celery, Carrots and Onion. Bring French Style Cooking to your Sunday Dinner Table! The recipe is from one of my favorite sites, the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.

Recipe Ingredients:
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed

Cooking Directions:
1 – Remove the skin from the chicken. Rinse chicken; pat dry.
2 – Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
3 – Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
4 – Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
https://www.cooksrecipes.com/diabetic/country-french-chicken-diabetic-recipe.html

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

June 24, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I was looking at several sites for a Buffalo Cauliflower Wings recipe to pass along and came across the one that sounded the best from the PBS Recipe website. Made using Cauliflower Florets along with several Spices, Celery, and a Vegan Ranch Dressing. You’ll never miss the meat with this week’s recipe! Again its off the PBS Food website which has a fantastic and large selection of Recipes for all Cuisines, Diets, and Tastes so check it out today and always support your local PBS Stations. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/recipes/

Vegan Buffalo Cauliflower Wings
A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it.
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

It’s Chili, Chowder, or Stew Saturday – Shrimp Bisque

June 1, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Shrimp Bisque. This one uses one of my favorite foods, Shrimp! The recipe is from the CooksRecipes website where you’ll find recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Shrimp Bisque
Shrimp bisque is great for a weekend get-together or to surprise a loved one.

Recipe Ingredients:
1/2 cup butter or margarine – divided use
1 pound medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups water
1 tablespoon tomato ketchup
1 teaspoon chicken soup base or bouillon
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water

Cooking Directions:
Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 340 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 13 g Cholesterol: 175 mg Sodium: 1260 mg Carbohydrates: 17 g Dietary Fiber: .5 g Sugars: 7 g Protein: 21 g.
https://www.cooksrecipes.com/soup/shrimp_bisque_recipe.html

 

It’s Chili, Chowder, or Stew Saturday – Southern Sweet Potato Soup

May 4, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Southern Sweet Potato Soup. Some of the ingredients you’ll need are; Sweet Potatoes, Onion, Celery, Peanut Butter, Whipping Cream Molasses, and more! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southern Sweet Potato Soup
This creamy spiced sweet potato soup, with a touch of peanut butter, is the perfect starter to a fall or winter holiday meal.

Recipe Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Suggested Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

Cooking Directions:
1 – Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
2 – Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
3 – Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
4 – Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.
Makes 4 servings.

*1 1/2 cups half-and-half (light cream) may be substituted for 1 1/2 cups whipping cream.
https://www.cooksrecipes.com/soup/southern-sweet-potato-soup-recipe.html

“Meatless Monday” Recipe of the Week – Vegetarian Shepherd’s Pie

April 29, 2019 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Shepherd’s Pie. Shepherd’s Pie gone Vegetarian! Made using Onion, Mushrooms, Carrots, Celery, Green Peas, Spices and more! No Meat Needed for this Pie! You can find this recipe at the Diabetes Self Management website which has a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Vegetarian Shepherd’s Pie
Ingredients
2 teaspoons olive oil
1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)

Directions
1 – Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

2 – Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

3 – Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

4 – Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

5 – Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-shepherds-pie/

Kitchen Hint of the Day!

February 4, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save those wilted Greens………..

Soak wilted greens, carrots or celery in cold water for 20 minutes to bring the crunch back.

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