“Meatless Monday” Recipe of the Week – VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME

September 25, 2017 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME. You’ll be using the Skinny Noodles Spinach Fettuccine (shirataki noodles). The recipe is from the Diabetic Gourmet Magazine website and Magazine. The Diabetic Gourmet site has a huge selection of Healthy and Diabetic Friendly recipes so be sure to check it out today! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

VEGETABLE SOUP WITH SHIRATAKI AND EDAMAME
Ingredients

 

1 (8 oz) package Skinny Noodles Spinach Fettuccine (shirataki noodles), drained, rinsed, cut to 4

 

inch pieces, and set aside
4 cup vegetable broth
1 clove garlic, crushed
1 cup chopped carrots
1 cup chopped celery
1/2 cup shelled edamame
1/2 cup chopped onion
Salt and pepper to taste

Directions

Pour broth in a pot and add all ingredients except Skinny Noodles Spinach Fettuccine.
Bring to a boil; lower heat and cook for 5-10 minutes until vegetables are fork tender.
Add Skinny Noodles, and cook for another 5-7 minutes.
Add salt and pepper to taste and serve hot.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 62
Fat: 1 grams
Fiber: 4 grams
Protein: 3 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/vegetable-soup-with-shirataki-and-edamame

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“Meatless Monday” Recipe of the Week – SIMPLY BAKED SPAGHETTI SQUASH

September 18, 2017 at 5:25 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – SIMPLY BAKED SPAGHETTI SQUASH. Spaghetti Squash Dish that’s 62 calories, 9 carbs, and 2.9 grams fat! The recipe is off the Diabetic Gourmet Magazine website which is loaded with Diabetic Friendly recipes like this week’s recipe. So Enjoy and eat Healthy! https://diabeticgourmet.com/

 

SIMPLY BAKED SPAGHETTI SQUASH

Ingredients

2-1/4 to 2-1/2 pound spaghetti squash
2 tablespoons margarine or butter
1-1/2 tablespoons honey

Directions

1 – Preheat oven to 375 degrees F.
2 – Rinse the squash, cut it in half lengthwise and scoop out the seeds. Coat a large baking sheet with cooking spray and lay the squash halves, cut side down, on the sheet. Bake for about 45 minutes, until the squash can be easily pierced with a fork.
3 – Place the margarine or butter and honey in a microwave safe dish, cover loosely, and microwave at high power for about 30 seconds, until the margarine or butter is melted.
4 – Cut each squash half into quarters and use a fork to fluff the center of each piece of squash slightly. Stir the honey mixture and drizzle about 1-1/4 teaspoons of the mixture over each piece of squash. Serve hot.

Recipe Yield: Yield: 8 servings“ Serving Size: 1/8 of recipe

NUTRITIONAL INFORMATION PER SERVING:
Calories: 62
Fat: 2.9 grams
Sodium: 55 miligrams
Protein: 0.7 grams
Carbohydrates: 9 grams
DIABETIC EXCHANGES
1-1/2 Vegetable, 1/2 Fat
https://diabeticgourmet.com/diabetic-recipes/simply-baked-spaghetti-squash

Soup Special of the Day……..Black Bean and Chorizo Soup

September 10, 2017 at 6:06 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Black Bean and Chorizo Soup. You take Black Beans, add Chorizo, plus all the other ingredients and you have this week’s Soup Special! It’s a recipe from the Diabetic Gourmet Magazine website, which is loaded with Diabetic Friendly Recipes, tips, and Diabetic news. Just an excellent site. Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Each issue is packed with delicious and healthy recipes. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

Black Bean and Chorizo Soup
This hearty Black bean soup will warm you up on a cold day.

Yield: 10 servings.
1/2 cup per serving.
View online:Southwestern Bean Soup

Ingredients

1 Tbsp canola oil
1/2 onion, cubed
1 clove garlic, minced
1 tomato, deseeded and chopped
1 ancho chile, seeded, soaked in hot water
1 pasilla pepper, seeded, soaked in hot water
1 (19 oz) can black beans
1 bouquet garni (1 Tbsp each dried cilantro, oregano, marjoram wrapped in cheesecloth)*
1 lime, halved
4 cup chicken broth
2 Tbsp mezcal or tequila
Salt to taste
6 Tbsp chorizo, fried and crumbled
6 Tbsp low-fat buttermilk

*Bouquet garni is a bundle of herbs used to prepare soup, stock and various stews. The bouquet is boiled with other ingredients, but removed prior to consumption. To make the bouquet, use 1 Tbsp each of dried cilantro, oregano and marjoram and place in cheesecloth to form a bundle.
Directions

In deep pan or pot, heat canola oil at high heat and add onion. Saute until brown and add garlic. Reduce heat to medium. Stir in tomatoes and peppers. Cook 15 minutes, stirring constantly to avoid burning.
Combine black beans, bouquet garni, limes and broth with mixture. Cook 5 minutes. Add mezcal or tequila, salt and discard lime halves and herbs. Cook 10 minutes. Blend and season to taste.
Garnish with buttermilk and chorizo.

Tip: If too thick, add more broth

Nutritional Information Per Serving:
Calories: 180
Protein: 10 g
Fat: 7 g
Sodium: 310 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 6 g
Carbohydrates: 18 g
https://diabeticgourmet.com/articles/diabetic-meals-10-healthy-soup-and-chowder-recipes/

Diabetic Dish of the Week – ZAHTAR SHRIMP AND GRAPE KABOBS

September 5, 2017 at 5:42 AM | Posted in diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – ZAHTAR SHRIMP AND GRAPE KABOBS. Shrimp, Grapes, and Spices combine to make this week’s recipe! It’s only 190 calories and 12 carbs per serving. It’s from the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes like this week’s ZAHTAR SHRIMP AND GRAPE KABOBS recipe. Plus don’t forget you can subscribe to the Diabetic Gourmet Magazine also. Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

ZAHTAR SHRIMP AND GRAPE KABOBS

Zahtar is a Middle Eastern spice blend which is made with dried thyme, toasted sesame seeds, ground sumac, and salt. Zahtar is the type of spice blend that varies from family to family, and versions of it can be found in the international aisle of many grocery stores and supermarkets.

Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium. A grape-enriched diet helped protect against metabolic brain decline in Alzheimer’s-related areas of the brain, according to research from the University of California-Los Angeles. You can find more healthy grape recipes at Grapes from California. You can reduce the amount of sodium in this dish by 100mg per serving by cutting out the sea salt.

Ingredients

2 tablespoons zahtar
1 clove garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoons white balsamic vinegar
1 teaspoon honey
1/8 teaspoon sea salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
36-40 large shrimp (about 2 pounds), shelled and deveined
1 cup whole green California grapes
1 cup whole red California grapes
Directions

1 – In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
2 – Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.
3 – Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Calories from fat: 53
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 870 miligrams
Cholesterol: 180 miligrams
Protein: 20 grams
Carbohydrates: 12 grams

https://diabeticgourmet.com/diabetic-recipe/zahtar-shrimp-and-grape-kabobs

Diabetic Dish of the Week – GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

August 29, 2017 at 5:48 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Oh I got a good one that I’m passing along to all of you this week, GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES. Delicious Steak along with Skillet Vegetables! You can find this recipe along with all the other Delicious and Diabetic Friendly recipes at Diabetic Gourmet Magazine website. Besides all the great recipes you’ll find current news on Diabetes and everyday hints and tips to help with your Diabetes. So Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

GRILLED SOUTHWESTERN STEAK AND COLORFUL SKILLET VEGETABLES

Picking lean protein options can be easier than you think. You can still enjoy a beef burger and save calories by choosing lean or extra-lean ground beef.

Other smart meat case picks include top sirloin steak or sirloin tip, bottom round steak or roast, eye of round steak or roast, or top round steak or roast.

Also make sure to choose colorful vegetables and fruits to round out your meal, like in this recipe for Grilled Southwestern Steak and Colorful Vegetables.

Ingredients

1 beef , Top Round Steak cut 1 inch thick (about 1-1/2 pounds)

Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Directions

1 – Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat.
2 – Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3 – Remove steak from marinade; discard marinade.
4 – Place steak on grid over medium, ash-covered coals.
5 – Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145F) doneness, turning once. Do not overcook.
6 – Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat.
7 – Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender.
8 – Add mushrooms, zuchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender.
9 – Add tomato and green onion; cook and stir 1 minute.
10 – Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 277
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 2 grams
Sodium: 303 miligrams
Cholesterol: 77 miligrams
Protein: 33 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipe/grilled-southwestern-steak-and-colorful-skillet-vegetables

Soup Special of the Day!……CHICKEN AND SKINNY RICE SOUP

August 27, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s soup Special of the Day is CHICKEN AND SKINNY RICE SOUP. Made with either Chicken or Turkey Breast along with Onions, Carrots, Celery, Kale, and Rice. It’s only 98 calories and 8 net carbs per serving! The recipe is off the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes plus a lot of great info Diabetic News, so check it out today. Enjoy and eat Healthy! https://diabeticgourmet.com/

 

CHICKEN AND SKINNY RICE SOUPIngredients

8 Cup low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 Cup water
2 8 oz. packages Skinny “Rice” Shirataki
1 small chicken breast, cut into 1/2-inch cubes (or turkey breast)
1 cup kale*, thick stems removed and leaves chopped
*Substitute baby spinach leaves if desired

Directions

1 – In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.
2 – Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.
3 – Add remaining 7-1/2 cups broth, water, Skinny Rice, and chicken.
4 – Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through.
5 – Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.
NOTES:
* Also perfect made with leftover turkey!

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 98
Fat: 4 grams
Fiber: 1 grams
Cholesterol: 14 miligrams
Protein: 10 grams
Carbohydrates: 9 grams

https://diabeticgourmet.com/diabetic-recipes/chicken-and-skinny-rice-soup

Diabetic Dish of the Week – FOOTBALL SEASON SAUSAGE SANDWICHES

August 22, 2017 at 5:26 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – FOOTBALL SEASON SAUSAGE SANDWICHES. Perfect Diabetic Friendly recipe for your tailgate parties or for home in front of the screen. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes, Diabetic Tips, Diabetic latest news and more! So Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

FOOTBALL SEASON SAUSAGE SANDWICHES

Ingredients

1 pound extra lean ground beef
1/2 lb ground turkey breast
1/4 cup plain bread crumbs
1/2 cup skim milk
1-1/2 tsp dried oregano leaves
1 tsp fennel seed, crushed
1 tsp crushed red pepper flakes
1 large onion, halved, thinly sliced
1 large green bell pepper, seeded, thinly sliced
1 tbsp water
8 small Kaiser rolls

Directions

1 – In large bowl, combine ground beef, ground turkey, bread crumbs, milk, oregano, fennel, garlic powder and crushed red pepper. Mix well. Shape mixture into 8 patties, 1/2 inch thick.
2 – Spray large non-stick skillet with non-stick cooking spray. Heat over medium heat until hot. Add onion, bell pepper and water; cover and cook for 5 minutes, stirring occasionally, or until vegetables are crisp-tender. Remove veggies from skillet and cover to keep warm.
3 – Wipe skillet clean and spray again with cooking spray. Heat over medium heat until hot. Add patties and cook for about 12 minutes or until there is no pink in the center. Serve patties and veggies on Kaiser rolls. Top with barbecue sauce if you want, and serve with a football game.

Recipe Yield: Servings: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 290
Fat: 10 grams
Sodium: 320 miligrams
Cholesterol: 55 miligrams
https://diabeticgourmet.com/diabetic-recipes/football-season-sausage-sandwiches

Chocolate Shortbread Cookies

August 20, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Just wanted to pass along a recipe for Chocolate Shortbread Cookies. It’s from the Diabetic Gourmet Magazine website so that means its Diabetic Friendly! It uses Splenda No Calorie Sweetener in place of Sugar. Again you can find this recipe at the Diabetic Gourmet Magazine website along with a huge selection of other Diabetic Friendly recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chocolate Shortbread Cookies
A cookie that is quite simply – heavenly!

Ingredients

1 cup unsalted butter
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour

Directions

1 – Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
2 – Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
3 – Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
4 – Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information (Per Serving)
Calories: 120
Calories from Fat: 5
Protein: 1g
Sodium: 25 mg
Cholesterol: 20 mg
Fat: 8g
Saturated Fat: 5g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 10g
http://diabeticgourmet.com/recipes/html/1156.shtml

Diabetic Dish of the Week – Chocolate Cheesecake

August 15, 2017 at 5:05 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chocolate Cheesecake. That’s right Chocolate Cheesecake, and its Diabetic Friendly! It had reduced fat and the big one is 76% less carbohydrates than the traditional recipe for Cheesecake. The recipe is from the Diabetic Gourmet Magazine website. Check out all the delicious and Diabetic Friendly recipes when at the site. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chocolate Cheesecake
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds
Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.

Crust pictured above made with chocolate wafer crumbs

Directions

1 – For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
2 – For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
3 – Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information (Per Serving)
Calories: 197
Protein: 7g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16g
Carbohydrates: 7g
Exchanges: 1/2 milk, 3 fat

http://diabeticgourmet.com/recipes/html/989.shtml

Diabetic Dish of the Week – Chicken in a Pot

August 8, 2017 at 5:21 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chicken in a Pot. Carrots, Onions, Celery, Chicken are some of the ingredients in this week’s recipe. It’s from one my favorite recipe sites, Diabetic Gourmet Magazine. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chicken in a Pot
Yield: 6 servings

Ingredients
2 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, cut in 1-inch pieces
1 cup sliced mushrooms (optional)
3 pounds chicken, whole or cut up, skin removed
3/4 teaspoon salt
1/2 teaspoon dried coarse black pepper
1 teaspoon dried basil or fresh basil to taste
1 teaspoon dried parsley or fresh flat-leaf parsley to taste
1/4 teaspoon dried rosemary
1/2 cup water, chicken broth, or white cooking wine

Directions
1 – Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.
2 – Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).
3 – This is a great foundation for soups – chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.

Nutritional Information (Per Serving)
Calories: 172
Protein: 22g
Sodium: 381 mg
Cholesterol: 65 mg
Fat: 5g
Dietary Fiber: 2g
Sugars: 4g
Carbohydrates: 8g
http://diabeticgourmet.com/recipes/html/774.shtml

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