Easy Meal Ideas + Bar Recovery

August 8, 2013 By Laura

Stress does funny things to people.

Or it makes you find odd things funny…

I’ve been traveling this week and with the possibility of more travel looming and a bunch of personal stuff on the horizon, the stress level is high.

So I looked for the humor. Turns out, all I needed to do was look down… and then coin my new favorite hashtag: #meetingfeet.

You know you’re in Florida when an exec rocks the sock-less loafer look.

Those would be beer mugs on this business leader’s socks.

Speaking of stress, my friend Kat is stress-free after the Bar Exam!!! I am so proud of her – I can’t even imagine having the discipline to get through all that.

Today she’s sharing her relaxation strategy and a couple of quick-yet-awesome recipes. I cannot WAIT to try her Thai Coconut Hummus! But I’ll let her tell you about it…

Easy Meal Ideas + Bar Recovery

Thank god the bar is over!!!! It was not fun, and I hope I never have to take it again. Unfortunately, bar results don’t come in until October 28 or so. Yeah, that seems like a LONG time. But, “patience is a virtue,” and I guess it gives us some time to get over the trauma of a two-day, four-session, exhausting marathon of a test. (Editor’s note: It is downright cruel for them to leave you hanging so long!)

One text I got in the middle of the first day was, “You’re 25 miles into the ultramarathon,” and that’s how it felt… taking it a few steps at a time, leaving whatever happened in the first parts of the test behind to focus on success in the future.

After the Ultramarathon (the Bar Exam), it was time to start letting go of the built-up stress, tension, and the parts of me that really aren’t so pretty when I feel so overwhelmed.

Two days after the exam, I took off to the beach for a long weekend! It was wonderful to get away, and not study! I got to read for fun on the beach, meditate, collect seashells and just let go anything weighing me down. (Editor’s note: Most deserved trip ever.)

Reading on the beach at sunset. Heaven!

It was also fun! We found a dog beach, where our newest rescue, Scout, was able to go swimming and play with all the other dogs!

I had never seen anything like it. There were probably over 50 dogs that I saw, all playing, swimming, rolling in sand, and enjoying the day.

By the end of our first day at the beach, I may have had 1^st or 2^nd degree burns on my butt and back. No, this is not a joke. (Editor’s note: Ummm… why did the sun see your arse?!) My back-side has not had a lucky summer…. between poison ivy and now not being able to sit due to a sun ~~bum~~ burn! But I was still so happy to get away.

In my bar recovery regimen, I also need to give a shout out to the cuddle bugs, the animals in my life. They are the most wonderful beings who help ground me, and who love me unconditionally, and I do not know how I could have survived the bar without them! Scarlett and Echo are my kitties (Echo turned 5 on Saturday). And then Gracie the golden, Murphy, and Scout the lab.

I love them!

Before I took the bar, I had no time for any fancy meals or kitchen projects, so I kept it super simple. Here are two super easy, fun recipes that allow you to enjoy delicious food, when time is not on your side.

Gluten-Free Tortilla Pizza

1 Rudi’s Gluten-Free tortilla, thawed
Handful of spinach
Tomato paste, spread thinly
Olive oil, lightly drizzled over the spinach, before the cheese
¼ sautéed onion, sliced
3 baby bella mushrooms, sautéed and sliced
1 oz honey goats cheese, crumbled
1-2 oz drunken goats cheese, sliced
Any other toppings of your choice

Preheat oven to 425.

Top pizza and bake ~15 minutes, or until your cheese begins to brown a little.

Devour.

This is a meal I had several times while studying through dinner.

Thai Coconut Hummus

½ C plain hummus
3 T coconut cream
Thai Curry Almond Seasoning (found at Whole Foods)

Mix the ingredients together in a bowl and eat!

I’ve been snacking on this with raw beets, carrots, chips, gluten-free tortillas, and anything under the sun! It’s light and flavorful. A new staple.

And now that I’m done, it’s time for more adventures!

I have a few trail runs in California in the coming weeks, and some adventures to wrangle (Editor’s note: What adventures?! I want to wrangle…) before I really get serious about working full-time! 🙂

***

No, I didn’t crawl under the table for the sock shots. I just casually held my phone down. 😉

How do you recoup after a long stretch of go-go-go?

What’s your favorite quickie meal when you’re too busy for a big-deal meal?

Strange But Good: Tomato Brownie Cakes

August 2, 2013 By Laura

You may think I’ve lost it.

And you may be right.

I made mini brownie cakes. With a tomato. It sounds strange, but hear me out. Tomatoes are technically a fruit. Baking with fruit is good. So why not?

These mini cakes were marvelously moist. Fresh, in-season tomatoes from the market are juicy and pretty sweet on their own. Between that and the banana, the resulting healthy brownie is a chocolate treat that isn’t overwhelmingly rich, but still clearly a dessert. At the end there is the tiniest hint of something fruity… but you can’t pick out the tomato at all (I tested it with several people).

You might notice that I left the oats whole in my cakes; that’s because I like the extra chew. I also added a little coconut flour because I’m addicted to the wonderful, almost silky, texture it lends. There is also protein powder involved (I just can’t help myself). You can sub in more flour for any of these if you prefer.

Like all good cakes, I decided this needed icing. And sprinkles. My icing was a simple mix of Greek yogurt, a bit of stevia, and vanilla.

Bonus: tomatoes are a great source of vitamins C, A, and K, potassium, fiber, and the cancer-fighting lycopene,

Try it. You’ll like it. Your friends will like it. Your kids will like it. Just don’t tell them what they’re eating until after they take a bite. 😉

Tomato Brownie Cupcakes

1 small tomato
1 small banana (~6 inches)
1 C water
2 T cocoa powder
1/2 C raw oats
1/2 C spelt flour
1 scoop (30g) chocolate protein powder
2 T cocoa powder
1 T coconut flour
1 T stevia (or other sweetener)
1 tsp baking soda
1/2 tsp cinnamon
1 T coconut oil
1/4 C egg whites

Preheat oven to 350 degrees.

In a blender, blend tomato, banana, and water until smooth. Pour into a bowl and mx in remaining ingredients except the egg whites.

Beat the egg whites until foamy (you can also use the blender for this), then fold them into the batter.

Pour into prepared cupcake tins and cook for 15-20 mins.

Makes 12 cupcakes.

Approximate Nutritionals (for 1 cake): 51 calories, 1.7 g fat, 34.6g sodium, 7.3g carbohydrates, 1.5 g fiber, 1.1g sugar, 3.3g 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 had the best time reading all the guesses when I posted this pic on Instagram. So many great ideas; many are sure to inspire future #strangebutgood baking. 🙂

What is your favorite fruit to bake with?

Would you ever consider trying a tomato brownie? Be honest.

Raw Tomato and Corn Salad + Weekend Marvels

July 29, 2013 By Laura

Merry Marvelous!

Are you ever so cheerful you annoy yourself?

It’s false cheer. Sort of. I’m not in a bad mood… but does anyone really look forward to a Monday like they do a Saturday? Yet another reason to love Katie’s Marvelous Monday link up. 🙂

First up in the world of marvelous is this #vitamixporn. That’s a legit hash tag, no?

This deliciousness is a Chocolate-Beet protein smoothie. It was so thick and creamy I ate it with a spoon… like I do with just about every smoothie. It’s the only way to go after a hot, sweaty romp in the gym. 😉

You can make this in a regular blender, it just might not be quite as ice cream-like. I posted the recipe here on Facebook.

Marvelous item #2 involves one of my favorite movies – Grease! Saturday it was playing it on the big screen at a the Fox Theatre… it was done like a sing-along! The words to every song were scrolled across the bottom of the screen and they handed out little props for people to use throughout the movie.

They had a costume contest before the movie started!

The less-then-marvelous part is that I was supposed to go with my best friend, but at the last minute she got the stomach flu! So I went by myself. It was a little awkward due to the interactive nature, but I sat back and enjoyed the show and the people watching. It was rich – the over 50 crowed came out in full-force dressed like Pink Ladies and T-Birds.

In the end, I was happy. I was in a loner mood for some reason anyway. When I got home there was more marvelous = clean sheets! I put myself to bed with a book and a handmade mason jar candle.

This next item is more hilarious than marvelous. I was in the gym, minding my business, when I came upon a full spread of beauty supplies in the locker room.

The pic doesn’t even show it all. I couldn’t fit in the towel wrap, 2 pairs of shoes, flip-flops, bobby pins, comb… and dirty clothes on the floor. I chuckled… and then I Instagrammed. (She was in the shower… I’m not quite that ballsy.)

Yes, that is a hair weave on the counter.

I had to take a picture.* If I had to bring THAT much crap to shower at the gym, I’d just go home. (I have never showered at a gym, actually.) If I hadn’t been in a hurry, I would have waited to see what she looked like after getting all dolled up.

*Nothing shocks me anymore at my gym – last week there was a girl there carrying a dog around in her purse. In the weightroom. While using the leg extension machine.

Lastly, I have to include food in the weekend marvelousness. This happened before I made it to the market. you can always tell when it’s the end of the week because I’m eating a random hodge podge of protein. There are 3 types of fish on that plate.

The real marvelous part was the salad. I managed to end the week with a lot of veggie goodies left over, and throw together a fresh, raw salad.

If you haven’t had corn raw before, check out this #strangebutgood Berry Corny Salad too. It fabulously sweet and crunchy!

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Raw Tomato Corn Thyme Salad

1/4 C sweet corn kernels
1/4 C cherry tomatoes, sliced
1/2 C raw asparagus, sliced
1 T diced shallot
1 tsp fresh thyme
Drizzle champagne vinegar (or other vinegar)
Freshly ground black pepper

Mix together veggies and drizzle of vinegar. Finish with fresh black pepper.

Note: You could also add olive oil, nuts, or other herbs!

***

It must be the crazy humidity, but I’m craving raw foods lately… which simply means I’m (re)learning you can put just about anything in a blender. 🙂

What is the strangest thing you’ve ever seen in the gym?

Would you go to a show at a theatre by yourself? What is your favorite character from Grease? Mine’s Rizzo!

Strange But Good: Blueberry Thyme Protein Cake

July 26, 2013 By Laura

Baking comes in all forms.

And in all sorts of strange methods.

You may argue, but I maintain that the microwave is a totally legit way of baking. Especially when you’re craving cake at 8am. I have to work – instant gratification is the only option. 🙂

My favorite mug cake is my 150 Calorie Chocolate Protein Cake. It really is like cake, and I normally have it as dessert for my last meal of the day. While you could have it for breakfast, I wanted something ~~strange~~ fruity in the morning.

The combination of blueberry and thyme has been in my head since I saw it in martini-form on a menu during my Napa Valley trip. That’s right – my breakfast was inspired by a cocktail.

This cake was good on its own… but breakfast calls for syrup. I mixed some sugar-free syrup with cinnamon, thinned it slightly with almond milk, and poured it over my creation. Like a non-pan cake!

I loved the bright, slightly sweet thyme with the blueberries! Berries have been incredible this season – they added a fun burst to this moist (sorry… there’s no other word!) cake.

Blueberry Thyme Protein Cake

1 scoop (2T) vanilla protein powder
1/4 tsp baking powder
3 T egg whites
2 T almond milk
1 T sweet potato puree (or mashed banana)
1/2 tsp vanilla
5-6 drops liquid lemon Stevia
2 tsp fresh thyme
1/4 C blueberries
Optional topping: additional berries, cinnamon, syrup

Place dry ingredients in a small bowl and stir to combine. Add remaining ingredients and mix until smooth.

Transfer to a large, greased (I use coconut oil) coffee mug and microwave for 2 mins (may vary depending on your microwave).

Tip the cake out onto a plate and top as desired. My cake was topped with additional berries and a mix of cinnamon and sugar-free syrup

Makes 1 cake.

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?

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 later made this for a snack too. Breakfast, post-lunch dessert… whatever… 😉

Do you have a go-to microwave cake?

Have you combined herbs and fruit? I love rosemary and berries too!

Zucchini TVP Lasagna

July 25, 2013 By Laura

Taking risks is one of life’s great joys.

It can also ~~be a fail~~ require patience.

My favorite risks involve something food-related. Hence all the #strangebutgood.

A couple of years ago I decided to adopt a vegan diet. That risk didn’t pan out, but it did result in a TON of recipe risks that did. One of my favorite discoveries from that time was Texturized Vegetable Protein (TVP). It’s super-high in protein, low in carbs, and low in fat. It’s like a body builder’s dream food.

Texturally, TVP is reminiscent of ground beef. This lead to the obvious first recipe – “Beefy” TVP Chili. Taste-wise, TVP is like chicken. It will take on the flavor of anything you add to it… so the “Chick-less” Nuggets were born. Beef, chicken… why not bacon?! Kat made hers and then I followed with a smokey version.

All of that was good… but was it really that strange? Chicken and TVP take on any flavor… hold up. So does… OATMEAL!

I went TVP oatmeal crazy: Mango-Coconut, Maple, Pumpkin Pie, Spiced TVP Breakfast Squash, and even Greek Yogurt Overnight Oats!

This was a really, really long-winded way to say that I am ridiculously excited to share Kat’s guest post today. Her brilliant move is to use it in lasagna! Well played, my friend.

Here’s Kat….

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Zucchini TVP Lasagna

This blog has to be short and sweet because I am in study mode. The Georgia Bar exam is less than a week away, and I’m still trying to absorb as much as I can! (Editor’s note: How’s that osmosis working for ya? 😉 )

Mostly through the emotional, mentally exhausting roller coaster, I have realized it is SO important to stay positive through this time.

Choose to see the good stuff (because it IS a choice), and I have to trust that I have it in me to achieve this goal! (Editor’s note: YES YOU DO! I’m so proud to call you a friend.)

I would not be able to make it through this time with out running, lots of running… and thinking about what I will do after. When I get done, I am going to the beach! I am getting a haircut, and I am going to NOT study, and maybe never take a test again!

Anyway, let’s get to the fun stuff! Every now and again a more intensive kitchen project is relaxing to me. Remember that ricotta I made? (Editor’s note: you mean the one you haven’t made me yet?) I decided to use it to make a vegetarian, gluten-free lasagna…. with zucchini and TVP!

Note: You can also use this quick, vegan tofu ricotta.

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Zucchini Noodle TVP Lasagna

1 giant zucchini (or 1.5 lbs of regular zucchini)
4 C pasta sauce (from the Farmer’s Market, if available)
½ C TVP
½ large onion, diced
1 ½ C mushrooms, sliced
Oregano, cayenne, and garlic, to taste
3 C fresh Mozzarella, grated
1 C ricotta, homemade
2 T coconut oil

For the Zucchini:

Slice the zucchini length wise to about ¼ inch slices. A mandolin would be a great tool for this, but I just used my knife-skills, since I don’t have one.

Lay them out on a pan and broil for 6-7 minutes to dry them out a little. Drain off water, then broil again for another 5 min. Drain.

For the Filling:

Mix the TVP with water, season with garlic salt and your favorite spices.

Sautee the onion on medium high heat for about 5 minutes in a medium-large sized pot, then add the mushrooms and TVP. Sautee for another 8-10 minutes or so, then add about 3 ¼ cups of the pasta sauce to make it a thick filling (reserve ¾ cup for the assembly).

Turn the temperature to Low, and let it continue to cook.

For the Assembly:

Grease 9 x 13 pan with coconut oil.

Coat the bottom of the pan with ½- ¾ cup the remaining pasta sauce, then lay zucchini gently over the sauce, letting it overlap slightly.

Then spread ½ of the filling evenly over the zucchini. Next, take 1/2 the ricotta, and crumble it around evenly over the filling. Cover with 1 ½ cup of grated mozzarella. Repeat again… Zucchini, the other ½ of the filling, ricotta, the other 1 ½ cup mozzarella.

Bake at 375 for about 45 minutes. (I then like to broil mine for 5ish mins to get the cheese a little browner).

The homemade ricotta made a huge difference in this dish! It really comes through. This is cheesy, surprisingly light, and really delish!

And for the leftovers… I refrigerated the pan over night. The next day, I cut it into individual sized portions, wrapped them in plastic wrap and then foil, and froze them. The lasagna is even better leftover! (Editor’s note: I’m convinced that all Italian food is better on day 2… and I love it on day 1.)

Now back to Bar Review! Hope you all are having a great week, seeing the good everywhere, and not getting TOO jealous of Laura’s trip! 😉

***

Good luck to Kat taking the Bar Exam in a week!!!! If we all send her good, focused study-vibes it must help a little, no?

What kinds of kitchen projects are relaxing to you?

What goal are you trying to achieve in your professional/personal life?

Strange But Good: Rum Butter Kabocha Bowl

July 19, 2013 By Laura

Kabocha is the latest blogger craze.

Right after kombucha. Funny, no?

Anyway, this has been all over the place, but I think mine is a little unique. Maybe even strange? But it’s goooood!

This double-roasted kabocha squash is my go-to way to eat everyone’s favorite. Double roasting seems like a lot of effort, but it is actually a time saver. Do the first roast during your weekly food-prep and them toss it in your favorite spices before a quick broil to re-heat and crisp it up. (Almost) instant gratification!

I bet you can’t help eating it with your fingers either.

I like roast mine Mexican-style with cocoa, cinnamon, and a little cayenne. As if that’s not good enough, I top mine with cottage cheese mix of peanut butter-y rum-y deliciousness. It’s my favorite protein-filled ~~dessert~~ healthy snack.

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Rum Butter Kabocha Bowl

1 C kabocha, cubed
1/2 T cocoa powder
1/2 tsp cinnamon
1/8 tsp ginger
1/8 cayenne pepper (or to taste)
1/2 C cottage cheese
1 T peanut flour (or peanut butter)
1/2 tsp rum extract
1/4 tsp cinnamon
Stevia, to taste
1-2 T of liquid

Roast the kabocha in the oven until soft. I do this in advance with an entire squash to have on had for a few ~~hours~~ days.

Turn oven on broil. Toss the kabocha cubes in the cocoa, cinnamon, ginger, and cayenne. Place in oven for 5-6 mins.

Meanwhile, prepare your “sauce.” In a small bowl, mix together remaining ingredients.

Remove squash from oven. Place in a bowl and top with sauce.

Inhale.

__________________________________________________________________________________

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?

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. 🙂

***

This method works with any winter squash or even sweet potato! I love it with Butternut too.

Have you tried kabocha? What’s your favorite way to eat it?

Do you eat the skins of squashes? It’s my favorite part!

Sustaining My Energy + Giveaway

July 1, 2013 By Laura

Forced rest is tiring.

This may be the understatement of the year.

Energy begets energy… sitting around does just the opposite. Come 4 o’clock, my eyes have been glazing over and I am ready to be done working. Since that’s not an option, I’ve been enjoying a new pick-me-up.

Designer Whey – the makers of my favorite whey protein powder – came out with a new Sustained Energy Protein Powder. Thanks to Designer Whey and FitFluential, I received this package to try:

How is the different from the regular whey?

Each scoop has 16g of protein, 5g of fiber, 1g of sugar and 100 calories
The Endurance Blend™ is formulated to provide stimulant-free, sustained energy
Added fiber helps control hunger
High in vitamins A, C and E to aid in workout recovery, and in calcium and vitamin D for yer bones
19 essential vitamins and minerals, including the B vitamins that energize your metabolism
Flavors are Vanilla Bean and Chocolate Velvet

I 100% love the taste of both the chocolate and vanilla. I didn’t notice a sky-rocket effect on energy, but I did wake up after eating my smoothie bowl. At 4p, this was a great snack to curb hunger and tide me until dinnertime.

Unable to simply mix powder with liquid and drink it, I created a Cardamom Cheesecake Protein Bowl for my afternoon snack. With spinach… because isn’t everything better green?! The cardamom and ginger made for a fun, refreshing flavor on a hot Atlanta afternoon! (Recipe at the bottom)

Of even more interest to you…

Designer Whey is offering a giveaway!

SIX (6!!!) of you will have the chance to win your own Sustained Energy protein powder in either the Chocolate Velvet or Vanilla Bean.

a Rafflecopter giveaway

***Giveaway OVER***

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New tasty protein powders and giveaways are obviously marvelous… so is the fact that Marvelous diva Katie, welcomed a new baby this weekend! Congratulations, Katie!!!

A few other Marvelous things:

I went to the Monday Night Brewery on Friday night. They were the location Gather‘s launch party. It was awesome. Lots of good food, good beer… and beer rests in the bathroom.

Saturday I took shots. Juice shots, that is. This is called the “Grand Slam” at Arden’s Garden. It’s shots of wheatgrass, ginger, lemon, and cranberry. That ginger is intense. They also gave me a little smoothie sample to chase it with.

Lastly, this girl’s recap of her visit to Atlanta and absolutely made my day. I miss her already. #bloggercrush

______________________________________________________________________________________

Cardamom Cheesecake Protein Bowl

1 scoop Designer Whey Sustained Energy (or other protein powder)
1 C fresh spinach (optional)
1/2 C no-salt cottage cheese
1/2 in piece fresh ginger (or /14 tsp grated)
1/2 tsp cinnamon
1/4 tsp fresh cardamom
Ice, to taste

Place all ingredients in blender and blend until smooth. Add additional ice to achieve thicker, ice cream-like consistency.

Enjoy!

***

This morning I have my follow-up with the surgeon. He better clear me to workout!!!

What marvelous things did you do this weekend?

What do you do when you need a mid-afternoon pick me up?

Sweet Corn (Protein) Shake

June 28, 2013 By Laura

Since discovering my love of corn, there is only one thing to do.

Besides simply “eat it.”

Turn it into a smoothie. Duh. You have to trust me on this one. Corn seems strange, I know. but it’s good. I mean… have I lead you astray before?! ~~Don’t answer that.~~

Raw corn is super sweet. Actually most raw veggies are sweeter to me raw than cooked. This makes them perfect candidates for smoothies – Carrot Cake and Zucchini Bread smoothies happen weekly in my house – and you KNOW I add spinach to everything.

The avocado adds creaminess to the smoothie. You could also use banana (I was out). I never finish a whole avocado before it goes bad, so I eather bake with it or cut the leftovers into slices and store it inthe freezer for smoothies.

Lemon may seen weird, but that zestiness can actually bring out sweet flavors. I added just a twist here!

Ginger also gives this drink it a teeny zing… you could leave it out, but remember it (and lemon) is a great detoxifier!!!

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Sweet Corn (Protein) Shake

1/4 C raw corn
2 T avocado
1 scoop vanilla protein powder
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp ginger
6-7 drops vanilla liquid stevia (or sweetneer of choice)
1/2 cup almond milk (or other liquid)
Ice, to taste
Optional: squeeze of lemon, xanthan and/or guar gum (to thicken)

Put everything in the blender and mix until smooth.

Slurp away!

________________________________________________________________________________________

How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?

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. 🙂

***

#StrangeButGood turens 30 this week!!! And I turn 30 in 2 weeks. ~~Scary.~~

“Age is just a number. It’s totally irrelevant unless, of course, you happen to be a bottle of wine.” ~Joan Collins

Do you drink more smoothies in the summer? I can’t get enough!

What are your favorite veggies to eat raw? Do you ever use them to make them sweet treats?

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Easy Meal Ideas + Bar Recovery

Easy Meal Ideas + Bar Recovery

Gluten-Free Tortilla Pizza

Thai Coconut Hummus

Strange But Good: Tomato Brownie Cakes

Tomato Brownie Cupcakes

Raw Tomato and Corn Salad + Weekend Marvels

Raw Tomato Corn Thyme Salad

Strange But Good: Blueberry Thyme Protein Cake

Blueberry Thyme Protein Cake

Zucchini TVP Lasagna

Zucchini TVP Lasagna

Zucchini Noodle TVP Lasagna

Strange But Good: Rum Butter Kabocha Bowl

Rum Butter Kabocha Bowl

Sustaining My Energy + Giveaway

Designer Whey is offering a giveaway!

Cardamom Cheesecake Protein Bowl

Sweet Corn (Protein) Shake

Sweet Corn (Protein) Shake

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