Strange But Good: Plantain Ginger Protein Bread

September 20, 2013 By Laura

Blog trends are fun.

And often strange to the rest of the world.

When I say the Purely Twins’ Plantain Bread I couldn’t wait to whip up a protein-laced version of my own.

It may not quite count as strange at this point, as it’s caught on like a wild-fire. BUT I’m going to say it qualifies for Strange But Good because my co-workers would definitely ~~think it’s weird~~ look on with curiosity.

Naked bread.

Since I an unable to make anything that isn’t protein-laced (I’m beginning to think it’s an addiction), I tool the liberty of pumping up the plantain bread concept. It was easy enough to do with a little protein powder.

The part when I took a little more creative license was the flavor. These cooler mornings have made me crave a fall treat – gingerbread! Why not combine two of my favorite breads? ~~Banana~~ Plantain Gingerbread!

All dressed up

The icing on this breakfast treat was a mixture of quark with a little stevia, cinnamon, and vanilla. It tasted like cinnamon roll frosting. Seriously.

Round 1 was eaten with blueberries (not bloobs… that is the worst blogger trend). Round two was topped with smashed raspberries… and eaten in the car. Yes, this bread is hearty enough to pick up and eat while ~~driving~~ ~~inching along in traffic~~ at a complete standstill in a jam.

Have plantain bread, will travel.

[Tweet “This #glutenfree plantain bread has a whopping 20g of protein!”]

Plantain Ginger Protein Bread

1 medium plantain, fully ripe*
1/2 cup liquid egg whites
1 tsp cinnamon
1 tsp ginger
1 tsp Golden Lakanto (or brown sugar/other sweetener)
1/4 tsp allspice
1/4 tsp no sodium baking powder
1/8 tsp cardamom
Pinch of cloves
1 scoop vanilla protein powder (I used Growing Naturals Rice Protein)

Preheat oven to 350.

In a small blender (I used a Magic Bullet) blend all ingredients except the protein powder.

Add protein powder and blend again until just combined.

Pour into a prepared pan (I used 8-in round) and bake for 15 mins.

Makes 2 servings.

*A plantain is fully ripe when the skin has turned almost black; it will be aromatic and sweet.

Approximate nutritionals (for 1 serving): 198 calories, 0.3 g fat, 123.6 mg sodium, 32.5 g carbohydrates, 2.6 g fiber, 13.9 g sugar, 19.8 g protein

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

I LOVE my new job… but lawd I am so happy its Friday.

Have you tried any of the plantain recipes floating around?

Do you eat breakfast on the way to work? I wish Atlanta had better public transportation!

Sweet Potato Pizza Crust

September 19, 2013 By Laura

My name is Laura. I hoard booze.

Really.

Many of you were surprised that I could keep this pumpkin beer in my fridge – untouched – for 2 months. That’s actually easy for me. It’s mine. It’s not going anywhere. It won’t spoil. It will be there for me in 2 months (after my next figure competitions).

Going out… that’s another story. That lamb-stuffed squash blossom is seasonal! The beers on tap rotate! I might not remember to come back to try the bacon Manhattan! (Ok, ok… it’s unlikely I’ll for forget bacon). You get my point.

As such, this is (part) of my collection:

I don’t store my beer in the wine fridge. It was posing for the pic.

Many of you commented and tweeted about YOUR favorite pumpkin beers that I should try. Thank you for the suggestions! I would like to officially announce that I am open to donations. 😉

Enough about my sobriety. You know what goes well with beer? PIZZA! Kat has an awesome Sweet Potato Pizza Crust to share today!

I’m not-so-secretly hoping she’ll make me one to drink with my pumpkin beer in a couple of months…

Mix it up: Night Running and Sweet Potato Pizza Crust

This weekend, I (Kat) mixed it up by visiting a place I used to live, Savannah, GA. I had a great time with friends, and sat at a booth with/for the Stonewall Bar Association at Pride. I also got to visit with great old friends! It was super fun. Now I’m trying to mix it up at home and outdoors.

I have been trying to mix it up by running with more friends (which is more difficult than you think). I get turned down all the time, and people don’t invite me on group runs very often (Editor’s note: My invite must have gotten lost in the mail…). So I decided to inquire about this lack of running buddies.

I find that the friends who know what kind of distances I run are afraid to run with me because they think I’m fast. WRONG. I am not actually that fast, but I can run super far, for a super long time (Editor’s note: Lies. You are fast. But you are a patient partner.). That being said, I enjoy running at an 8:15-9:15min/mile pace in the city, and depending on the trails and the distance, 10:30-13min/mile. So, run with me! Let’s mix it up! 🙂

I have also found that running in the city on pavement, especially flat surfaces, really hurts my body. My knees and feet ache terribly if I run on pavement more than 7 or so miles. So, I stick to the trails as much as possible, and throw in a bit of yoga for strength and flexibility (Editor’s note: You should come lift with me!).

While for many people, trail running is a great way to mix it up, because that’s my usual form of running, I’m taking extra measures to mix it up! This Sunday at 7:30p.m., I am going night trail running with some friends. It’s huge rush that heightens your senses, and it actually makes me run faster. Check out this fun article on trail running at night. If you want to join me, let me know, and I’ll forward you information on the run. I wish I could go during the full moon, tomorrow night!

Speaking of mixing it up, my friend Julie from Savannah told me about a Sweet Potato Pizza she tried to make when I mentioned Laura’s Cauliflower Pizza. When I got home, I had to try this! I didn’t love any of the recipes I found online, so I tried my own! (Editor’s note: Story of my life.. also prepping this post made me come home and pull one of my cauliflower crusts out of the freezer for a pizza dinner!)

I wanted to capture a picture of it picked up once I realized how great it was, but I was near the end of the slice… excuse my excess Sriracha (I put that sh** on everything). ← Don’t we all? 😉

This pizza, like the Cauliflower pizza, can be picked up like a piece of pizza (Editor’s note: It’s not pizza unless you can hold it in your hands!).

It’s a little chewy and a little crispy. It has a bit of sweetness, and a bit of heartiness. Really, a GREAT gluten-free pizza crust option!

Sweet Potato Pizza Crust

½ C sweet potato (mashed)
1 egg (I bet this would be great with Chia, too)
¼ C almond flour
¼ C buckwheat
1 T flax meal
Pinch of Salt
½ tsp baking powder

Preheat oven to 375.

Beat the egg, add the sweet potato, and then mix in everything else. It should form a sticky dough.

Spread the dough onto a piece of parchment paper (about ¼ inch thick) and bake for 18 mins. The middle should be firm when it’s done (you should be able to pick it up).

Load with veggies/toppings of choice. Bake for another ~7 minutes to heat. Devour.

Also, if you like that bad-ass pizza cutter, check out Pequea Valley Forge. They have AWESOME kitchen utensils, etc. I found this on my trip to the beach in August, and it’s my new favorite thing (which results in eating way more pizza).

My pizza has sautéed peppers and onions, Daiya mozzarella cheese, tomatoes and spinach. Delish!

xo,

Kat

***

I told Kat yesterday that I was going to require taste tests from now on. Quality control, right?!

How are you mixing up your running/lifting/workout routine to get an extra rush?

Did you try Laura’s Cauliflower Crust? Do you think the sweet potato or cauliflower does/would work better? I wonder if we could combine them…

Strange But Good: Cinnamon Toasted Quinoa and PB Eggs

August 30, 2013 By Laura

Start your day out toasted.

I crack myself up.

When I prep food I usually end up double-cooking it. You get the groundwork done during your Sunday meal prep, but to keep it tasting fresh and crispy I pop it back in the oven before you eat. Oven, not microwave.

Double-roasted is my favorite way to eat kabocha, and yesterday morning I did that with my quinoa. Strange to do with stuff you already cooked, but oh-so-good.

Can you believe how cheap that giant thing of cinnamon was?! Love my farmer’s market.

This is really a non-recipe. There are no measurements, only flavors you should adjust to your liking. 3 simple ingredients: my new English toffee liquid stevia from iHerb (you can use any sweetener), cinnamon, and ginger.

Basically, it tasted like cinnamon toast. Much healthier than the butter-slathered stuff mom made us. Add to that some bananas brushed with coconut oil and thrown under the broiler with the quinoa and you’ll wonder who put the dessert on your breakfast plate!

The quinoa was prepped on Sunday (after I burned the beans), making it quick and easy to grab from the fridge to make this. When you toast already-cooked quinoa, it becomes crunchy and granola-like. The added texture was amazing on top of my PB eggs!

How do you make PB eggs? I’ve posted them a lot in all my “Jegg” creations (there’s even a
vegan tofu version), but here’s the run down.

Peanut Butter Eggs

Mix peanut flour, cinnamon, butter extract, and a teeny bit of liquid stevia with enough water to make it a runny PB consistency
Prepare egg whites in a small pot until almost cooked
Stir in peanut flour and allow to cook the rest of the way (~30 secs)

PSA: It’s also awesome on top of a protein-rich bowl Chocolate Zucchini Bread Batter (this recipe, but with chocolate protein powder).

Cinnamon Toasted Quinoa

Quinoa, cooked
Liquid stevia (I used toffee)
Cinnamon
Ginger

Toss together all ingredients and spread evenly on a piece of non-stick foil

Place in over under the broiler until crisp. Watch closely – it’s easy to burn on broil!

Remove from oven, top your eggs (or yogurt, salad, etc).

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

There aren’t many (any?) things I say this about, but caramelized bananas could honestly replace dessert.

Quinoa for breakfast: yay or nay? Yay!

Have you ever tried peanut butter eggs? How about just sweet eggs?

Quinoa Tabbouleh Salad

August 29, 2013 By Laura

Quinoa is one of the easiest things I never make.

Maybe it’s not strange enough?

After complaining about the lack of fresh tabbouleh available in restaurants, it was brought to my attention that I could just make my own. Thank you, Captain Obvious.

Traditional tabbouleh uses bulgur, but I’m not traditional. I use quinoa for the added protein. And because that’s what was in my pantry. 😉

I really loved the bright lemon in this. It compliments the parsley perfectly and helps make this salad last several days in the fridge. It also nicely complimented the sea bass I ate it with.

One of the reasons I had not made tabbouleh before was the overwhelming thought of mincing that much parsley. Then I remembered my kitchen shears.

Best short cut ever. In fact, I even cut the onion with them!

This dish is a fantastic way to get more parsley in your diet. Why should you eat more? I’ll tell you…

Parsley Benefits:

Rich in Vitamin C, B 12, K and A (good for immune system, bones, and nervous system)
Acts as a diuretic, helping flush out excess fluid
Can help control your blood pressure due to the folic acid content
Rich in luteolin, which eradicates free radicals, promotes carbohydrate metabolism, and is an anti-inﬂammatory
May impede growth of cancerous tumors.

Quinoa Tabbouleh Salad

1 C cooked quinoa
1 large bunch fresh parsley, minced
1 medium tomato, chopped
1 small cucumber, diced
1/4 C red onion, diced
Juice of 1 lemon
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.

Add chilled quinoa to bowl and mix together. Adjust seasoning to taste.

Makes 4 servings.

***

It’s also a great way to use those massive bunches they sell. Who can eat all that so fast?!

Do you eat much parsley? Tabbouleh?

What’s your favorite herb? Keep it legal (in most states 😉 )…

Peanut Flour Love + WIAW

August 28, 2013 By Laura

What’s more exciting than packages?

Chocolate cake.

I came home last night to a delivery from iHerb. After a massage and a trip to Whole Foods, it was the icing on the ~~chocolate~~ cake.

Use discount code USO924 for $5-10 off your order!

Many of these are new to me – toffee stevia, Walden Farms caramel, and the peanut butter protein powder. I have been out of tahini and coconut flour for a while, so I’m excited to use those again. I bet I can use it all together!

Do you think I got enough peanut flour? I love that stuff. It’s better than the other stuff (ahem… PB2) because it’s just the de-fatted nuts. No added sodium or sugar.

What should you do with your peanut flour? Allow me to help…

Sweet Potato Peanut Butter Ice Cream

Tofu Noodle Stir Fry with Spicy Peanut Sauce

Rum Butter Kabocha Bowl

Sweet Potato Scramble with Spiced Maple-Peanut Sauce

Sweet Potato Pan-lette

French Elvis Toast

There’s a lot more where that came from… check out my Recipage. I may or may not have an addiction…

________________________________________________________________________________________

This WIAW was a good one. I was much more prepared this week to stick to my plan. I’m using more quinoa to help me hit my carbs. This time I made extra to keep in the freezer for quick access next week too.

Read on for my food, and then check out Jenn’s link up for everyone else’s tasty eats.

________________________________________________________________________________________

Breakfast:

Of course I had my morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) to start my day out right.

Then it was on to the #yolkporn. I made Toad in a Hole with my P28 bread and local eggs. I ate it with a side of kiwi and cottage cheese mixed with cinnamon.

Mid-Morning Snack:

This was my post-workout refuel. I made a Chocolate-Beet Protein Smoothie with extra spinach. Topped with my custom granola and blueberries.

Side note: It drives me insane when people call them “bloobs.” Is that silly? #sorryimnotsorry

Lunch:

Cod that I baked in marinara sauce and mushrooms with a side of quinoa mixed with hummus, white bell pepper, and broccoli slaw.

It was pungent, so I also had one of the office soft mints. 😉

Afternoon Snack:

Sandwiches aren’t a staple in my life, but I’m really liking them lately! This was turkey made at the local farmer’s market on Ezekial bread with local greens and hummus.

The salad was a Quinoa Tabbouleh. The recipe will come tomorrow!

This is when the day got awesome. I left work to get a massage… where I realized exactly how badly I need to get them regularly. My back was a knot forest.

Kombucha is good for muscle recovery, so naturally I headed to Whole ~~Paycheck~~ Foods to get a one on tap. And a few other things I didn’t really need.

Shamelessly staged a photo shoot in the parking lot.

Dinner:

Ripped Recipes shared my Cheese-less Cauliflower Crust recipe on Instagram last night… which sparked a craving. Pizza time!

I topped mine with marinara, broccoli slaw, baked tofu, and a slice of Daiya Provolone. I eat cheese, but I actually love Daiya. I do not; however, think it tastes like real cheese.

I am finally getting smart about making this pizza – I make a few crusts at a time to keep in the freezer for quick week night dinners. MUCH better than pizza from the freezer section!

Side note: I recently discovered and really like Ripped Recipes as a resource for creative, protein-rich ideas. Have you guys ever heard of them?

Dessert:

I really, really love carrots. Hence – once again – my Carrot Cake Protein Batter. I added some of the protein powder from my iHerb box and used a tiny bit of the Walden Farms caramel. Both were a little fake. The custom granola crack and the figs were good!

***

The peanut flour farmers should really pay me. Or I should at least get a break on my state taxes (it’s made here in GA).

Have you ever ordered from iHerb? What are some of your go-tos?

What are some of your favorite carbs? Oatmeal? Quinoa? Others?

Strange But Good: Jicama & Tofu Nachos

August 23, 2013 By Laura

Mexican-inspired breakfasts are some of my favorites. Jicama & Tofu Nachos are my morning take on the giant plates of nachos I love for dinner!

This Mexican-ish deliciousness happened for breakfast, but I think it makes a good brinner dish too. When is breakfast not appropriate?!

I don’t make guarantees often, but I promise that if you try this, you will be in love. It seems like a lot of steps, but they happen simultaneously so it’s not too time consuming.

If you haven’t had jicama before, here’s what you need to know:

Pronounced HIK-ka-ma
Root vegetable, sometimes called a Mexican turnip
Tough brown skin should be peeled before eating or cooking
Inside is white, wet and crunchy… like if a potato and an apple had a baby
Flavor is slightly sweet, a little nutty
Low in calories
High in Vitamin C and fiber… but not just any fiber! It’s fiber infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body
Inulin enhances absorption of calcium from other foods and is a prebiotic (read: promotes “good” bacteria growth)

Jicama is good raw in salads like my Edamame and Jicama Salad, but it’s also great roasted. I cut it into “chips” and roasted it in the oven for use as the nachos in this recipe.

It was awesome topped with tomatoes and creamy avocado… and tofu! If you haven’t baked tofu before, now is the time to try it. It poofs up like marshmallows! In a good way.

Even more fabulous was the runny egg on top. That #yolkporn dripped down into the crevices of my nacho creation, making each bite worthy of a giddy grin.

My only complaint was the not-so-happy ending – I was really sad when the last bite had been taken.

[Tweet “Jicama & Tofu Nachos are a healthy, breakfast spin on nacho plates!”]

Jicama & Tofu Nachos

1 small jicama, peeled and sliced thinly
6 oz tofu, cubed
1 tsp Mexican spice blend (use your favorite)
1/2 medium tomato
1/4 avocado
Egg (optional)
Garnish ideas: lime, red pepper flakes, pepper

Place the thinly sliced jicama on half of a parchment-lined baking sheet.

Season cubed tofu with your favorite Mexican spices and place on the other half of the baking sheet.

Cook both under broil for 10 mins, flipping half way through. Make sure you watch the jicama closely so as not to burn it.

While that is roasting, cut your tomato and avocado into cubes. Set aside.

When the chips and tofu are done, remove from the oven. Arrange chips in nacho-form on the baking sheet. Top with tofu, tomato, and avocado. Place the pan back in the oven under the broiler for ~5 mins, until warmed through.

Meanwhile, cook egg to desired level of doneness on the stove top.

Remove chips from over and verrrry carefully slide off onto a plate. Top with the egg (if using) and garnish as desired.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

Today my dad would have been 58 years old. I still feel the hole in my heart… but the Mitch Albom quote holds true: “Death ends a life, not a relationship.” I feel his presence, love, and support every day. His lessons live on through the lives he touched. Happy Birthday, Old Man.

How do you like your eggs? Green with ham? 😉

Have you ever had jicama? Do you prefer it raw of cooked?

Fluffy Cauliflower Protein Pancakes

August 16, 2013 By Laura

Cauliflower is surprisingly versatile.

Or maybe I’m surprisingly strange?

Either way, these are good. Cauliflower may seem like a strange thing to make pancakes with, but it’s one of those veggies (like spinach) that doesn’t have a strong taste.

I had to do a few trials, but persistence paid off. My first trials were without the oats, but it does need that addition to thicken properly.

What results in a super-fluffy pancake hiding a little extra veggie punch that NO ONE will ever guess is in there. I added a quick blackberry syrup and decorated with some toasted sunflower seeds, which added a nice crunch to every bite.

A couple of tips:

Cut the cauliflower into small pieces to so that they will blend smoothly
Make sure to grease the pan well to make flipping easier
Don’t touch the pancakes until they are ready to flip. If you mess with them, it will take away from the fluff factor.

Fluffy Cauliflower Protein Pancakes

For the Pancakes:

2 T oatmeal
100g (~2/3 C) cauliflower
1/4 C egg whites
1 T (1/2 scoop) vanilla protein powder
1/2 tsp cinnamon
1/4 tsp no sodium baking powder
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
5-6 drops liquid stevia

For the Blackberry Syrup:

1/4 C blackberries, mashed
1 tsp sugar-free syrup

In a blender (I used a Magic Bullet), pulse the oats into a flour. Place in mixing bowl.

Place cauliflower in the blender cup with egg whites and mix until smooth.

Add oats back in, along with the remaining ingredients. Blend until combined.

Cook in a well-greased skillet (I used PAM).

Meanwhile, mix together syrup ingredients in a small bowl. Place in the microwave for ~10 seconds to warm and “melt” the berries.

Plate the ‘cakes and drizzle with syrup. I also added sunflower seeds as a crunchy garnish.

Serves 1.

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

***

This week has certainly been strange… it’s so cool in Atlanta it feels like October! Normally this would be awesome, but I’m crossing my finger for a little warmth because I’m supposed to try paddle boarding for the first time this weekend!

What is your favorite way to sneak in extra veggies?

Do you like to make pancake breakfasts? Or are you an oat/egg/yogurt/other person?

The Most Luxurious Hummus Ever

August 15, 2013 By Laura

This is a bold statement.

I didn’t make it.

Claims like these typically make me skeptical… but I make an exception when it’s made by a Greek food blogger. After reading her recipe below you will be a believer too. I started drooling at the mere mention of truffles.

I first met Anna at a Food Buzz conference a few years ago. She immediately impressed me with her ~~height ability to eat copius amounts of hummus~~ #strangebutgood approach to food. Her blog has been in my ~~Reader~~ Feedly ever since!

When she proposed we do a hummus recipe exchange, I was a little nervous. I mean, this IS the lady that dreamed up Peanut Butter Bacon Hummus. After gathering my ~~balls~~ courage, I finally came up with a recipe for Guacamole Hummus. It’s pretty gosh-darn good if I do say so myself. Why wouldn’t you combine the two best dips ever?!

Note: My recipe includes THE secret for achieving perfectly smooth hummus. 😉

Check out Anna’s Luxurious Hummus below, and then hop on over to her blog for my Guacamole Hummus.

I first met Laura at a food blogger conference in San Francisco. Coincidentally it was a conference of hummus, sponsored by hummus giant, Sabra. The first night of the conference we all got absolutely bombarded with hummus. The grand finale offering was hummus dessert, which the world might not just be ready for yet. I’ll leave this to Laura as a “Strange But Good” challenge.

Anna is in the middle

I’m Anna from Banana Wonder. The six-foot spawn of a Greek mathematician and Californian hippie, I’m fanatical about almond croissants, pretzels, and most importantly, hummus. I am addicted to making and eating hummus! Ever since I got my first mini food processor five years ago, I have not stopped. The mash-ups are countless!

On this occasion, I made the most luxurious hummus ever. It’s hummus in a tuxedo and vegan snake-skin boots. It’s got cashew cream, velvety cannellini beans, white truffle extra virgin olive oil and black truffle salt. Creamy, rich, and downright elegant, this is the treat yo-self hummus.

Now, you may be thinking, but hummus is made with chickpeas… ok, ok, so sometimes I blend up other beans with tahini and to me it’s still hummus. Feel free to make it with chickpeas. I do love chickpeas, but I find white beans made an even smoother, creamier dip.

Truffle oil embodies the dip, giving it body and depth.

Truffle salt boosts the above.

Cashew cream. Well, it’s kind of like butter…

Peep Laura’s Guacamole Hummus over at bananawonder.com!

The Most Luxurious Hummus Ever

1 can cannellini beans, drained and rinsed (do not skip the draining and rinsing part or else your hummus will come out like chunky glue)
1/4 C raw cashews
1/4 C warm water
1/2 clove garlic, minced
1 tsp truffle salt
2 T white truffle extra virgin olive oil
1 tsp tahini
dash of rice wine vinegar (totally optional)

Combine cashews and water, let stand for about 10 minutes. Blend until smooth in a processor, blender, or whatever you emulsify in.

Add garlic, tahini, olive oil, salt and vinegar and blend until smooth.

Whirl in the beans until smooth.

Finish with extra cashews and olive oil if you choose.

***

I emailed Anna as soon as I read this to complain that I’m out of truffle oil. Looks like a trip to Whole Paycheck is in my future…

What is your favor hummus flavor?

Do you like to make your own hummus or prefer the store-bought?

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Strange But Good: Plantain Ginger Protein Bread

Plantain Ginger Protein Bread

Sweet Potato Pizza Crust

Mix it up: Night Running and Sweet Potato Pizza Crust

Sweet Potato Pizza Crust

Strange But Good: Cinnamon Toasted Quinoa and PB Eggs

Peanut Butter Eggs

Cinnamon Toasted Quinoa

Quinoa Tabbouleh Salad

Parsley Benefits:

Quinoa Tabbouleh Salad

Peanut Flour Love + WIAW

Breakfast:

Mid-Morning Snack:

Lunch:

Afternoon Snack:

Dinner:

Dessert:

Strange But Good: Jicama & Tofu Nachos

Jicama & Tofu Nachos

Fluffy Cauliflower Protein Pancakes

Fluffy Cauliflower Protein Pancakes

The Most Luxurious Hummus Ever

The Most Luxurious Hummus Ever

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