The joy of not eating junk food

January 11, 2009 4:29 PM

What are your favorite simple, healthy, flavorful and totally delicious recipes? Fresher the ingredients, the better (ie, few or no preservatives). Meals, snacks, treats, beverages, lay it on me!

I have allergies to preservatives (especially sulfates). Back when I was living super healthy I used to cook a lot and keep my meals as close as possible to the source. I also had lost my love for sweets... but alas, this year I stopped paying attention to all of this and starting eating junk again. I can tell my poor diet has affected me both emotionally and physically, so I'm trying to get back into my old healthy ways. Mainly, been forcing myself to work out and return to my old eating habits (ie, cut down on sweets, avoid white flour, don't eat out much, no canned/processed foods, lots of veggies).

Moral of the story... I'm looking for new, good, easy recipes that are deeeelicious and will make my new diet more exciting and fun. I have a tiny kitchen so it's always good if the meal doesn't take *too* many pans. I tend to use my electric grill a lot, and I recently inherited a food processor but I've never used it.

I do have a relatively sophisticated palate so don't hold back. I love foods from different cultures and I'm all for recipes that use a lot of flavor-filled spices. Last night for dinner I had stir fried chicken and veggies in green curry spices. Today for breakfast I made a nice egg white omelette with zucchini, onions and spices, and a little skim mozzarella on top. For lunch I pureed some broccoli soup in the blender a la Gordon Ramsay's recipe (although I'm sure his soup is better -- he probably would've called me a donkey for not having goat cheese and walnuts on hand). I tend to eat a bit high on protein, veggies and/or fruits. Low on carbs. Omega 3s are great. More vitamins and minerals the better (I try to avoid empty calories -- things like iceberg lettuce that are all water).

Thanks!

Oh, and if you have any simple recipes for little treats that aren't too unhealthy that's good too, 'cuz this sweet tooth of mine isn't going to go away overnight!

posted by miss lynnster to food & drink (41 answers total)

My favorite snack (or small lunch) is to put sliced tomatoes and avocados in a tortilla with a touch of salt and garlic powder.
posted by All.star at 4:40 PM on January 11, 2009 [3 favorites]

I just eat a whole avocado. Yes, it's fat, but it's the good fat.
posted by orthogonality at 4:41 PM on January 11, 2009

"Salad dressing"

- Generic salad ingredients of your choosing
- red bell peppers
- raw, unsalted walnuts
- olive oil
- balsamic vinegar

Chop generic salad ingredients, and set aside.

Slice the red bell pepper into strips. Put in an oven-safe dish, and drizzle with sufficient olive oil (enough to puddle a little in the bottom). Roast until the tips begin to darken. Remove from oven, transfer the peppers into a small dish (keep the olive oil!)

Put some walnuts in an oven-safe dish, and drizzle with sufficient olive oil (like for the peppers). Roast until they're nice and toasty. Remove from oven, and transfer walnuts into a dish, or just top them on your salad. (keep the olive oil!)

Mix your peppery olive oil with the walnut leftovers of oil. YUM. Whisk in a little balsamic vinegar. This is your dressing. To thicken it a bit or make it "creamy," I find whisking in some hummus is a good trick.

Pour over generic salad ingredients, and toss. Yummy slightly sweet, nutty dressing. I'm not a big fan of adding fruit to my salads, but topping it with some chopped/halved dark cherries adds a nice flavor component, and also make for a pretty and colorful presentation.
posted by raztaj at 4:47 PM on January 11, 2009 [6 favorites]

For a good and easy snack, I've actually really been enjoying putting peanut butter in the groove of some celery. Its an oldie but a really solid goodie!
posted by fenriq at 4:48 PM on January 11, 2009

fry some fresh garlic (don't need a lot of oil for this)
add some chili if you want
add a ton of fresh kale
stir fry. if some of it gets a bit crispy and burned a little it actually tastes better that way.
posted by citron at 4:50 PM on January 11, 2009 [3 favorites]

There are two from the Orangette blog which I think fit this category:Chickpea Salad with Lemon and Parmesan (only five ingredients), and, Soba with Peanut-Citrus Sauce. The latter is my new favourite, although I am wondering if it is entirely healthy to eat so much peanut butter.
posted by AnnaRat at 4:57 PM on January 11, 2009 [7 favorites]

This is my ultimate fall back recipe for busy days when I need to resist fast food. Sounds fairly ordinary but it is quick and incredibly tasty, I don't bother with the olives, parsley or salad part. Just the tuna pasta with olive oil and parmesan.
posted by fire&wings at 5:01 PM on January 11, 2009 [2 favorites]

Müsli
This makes enough for about ten days’ worth of breakfast.
----
1 cup Rolled oats (Instant oats will also work.)
1 cup Wheat germ
1 cup Wheat bran
1 cup Raisins
1 tablespoon Cinnamon
1/4 cup Brown sugar
1/4 cup Walnuts
1/4 cup Sunflower seeds
----
I usually have 1/2 cup of this and add enough water to cover the surface and microwave it (900W microwave) for 1-2 minutes on medium.
posted by vkxmai at 5:04 PM on January 11, 2009 [3 favorites]

Mince a clove of garlic (or two), toss in a chopped heirloom tomato (or two) and a small handful of ripped basil, then mix with a few glugs of olive oil and some freshly ground salt and pepper. Toss with fresh pasta. (For added deliciousness, add toasted pine nuts and grated parmesan cheese.)

Season scallops and cook in olive oil with a little lemon; in another pan, saute some chopped shallots and add in a bunch of baby spinach till it wilts. Serve together over brown rice.

Make ratatouille: chop and saute several cloves of garlic with a chopped onion and a bay leaf or two. When it's soft, add in an eggplant (cut into 1" cubes), a chopped bell pepper, a chopped zucchini, and a 14 oz. can of chopped tomatoes. Season with salt, pepper, a little basil (if you like), and let simmer till everything is soft. Serve over brown rice. (Or make it into a goat cheese tart: bake a pre-made pie crust in the oven according to directions till it's light golden -- i.e., not quite done. Remove crust, spread in about 6 oz. of softened goat cheese, then spoon in as much ratatouille as will fit in the pie crust. Sprinkle with a little parmesan and a drizzle of olive oil, then bake at about 350 for about 20 mins.)

I'd post more, but this is making me realize I have to run to the store!
posted by scody at 5:08 PM on January 11, 2009 [10 favorites]

When you said "tiny kitchen," I immediately thought of Mark Bittman, the NY Times food writer. I have his book Easy Weekend Cooking, which I highly recommend for simple, delicious recipes. One of my favorite easy recipes (not by Bittman) is a tomato basil pasta salad with balsamic vinegar and olive oil. This recipe is fairly similar to what I make.

I love using my food processor to make pesto. Cook's Illustrated (website requires subscription) has some great recipes (though not as simple as the pasta salad), including a pasta with arugula, goat cheese, and sun-dried tomato pesto. Since you said you have a sophisticated palate, I also highly recommend their chicken biryani recipe. They're kind of long to post, but if you'd like them, send me a MeFi mail, and I can forward them to you.
posted by snafu at 5:08 PM on January 11, 2009

Easy, No-Knead Yeast Bread

This recipe produces a large quantity of dough, which can be portioned out and baked over a period of two weeks. It's a great solution for people who love homemade bread but don't have a day to devote to baking, or who have a small household and can better use small quantities of fresh bread.

3c warm water
1.5 Tbsp yeast
1.5 Tbsp salt (preferably sea salt)
6.5c flour (white, wheat, whatever. Experiment!)

In a really big bowl, mix the warm water (I use hot tapwater but don't make it so hot it kills the yeastie boys) with the yeast and salt. Don't worry about dissolving all the yeast clumps; lumpy is fine.

Stir in the flour. The dough should be wet enough to conform to the bowl. Cover and let sit at room temperature for at least two hours (overnight is fine too). The bowl's cover should not be airtight - the yeast will exhale CO2. During this period, the dough will roughly double in volume. Then refrigerate the dough, still covered. The dough will keep in your fridge for about two weeks.

When you want some bread, remove the dough from the fridge. Cut off a quarter or a third of it and scoop it out, forming a ball. Flour your hands heavily, and keep the outside of the dough ball floury so you can handle it. Stretch the top of the dough underneath so that the boule will sit on the loose ends. Sprinkle cornmeal or flour on a baking sheet or baking stone and place the dough ball on the cornmeal. Set your timer for 20 minutes and let the dough rest at room temp. Refrigerate the unused dough.

When your timer goes off, turn the oven on to 450, and slice a few expansion slits in the top of the loaf with a serrated knife. Place an empty oven-safe pan on the bottom rack of your oven to hold the water you'll add later. Set your timer to 20 minutes again.

When your timer goes off the second time, add a cup or two of water to the pan in the lower rack - it should steam. Quickly put the baking sheet & dough in the oven and close the door, trapping the steam inside. Bake for 30-35 minutes.

This recipe yields 3-4 small boules (6-8") you can put the dough in a greased loaf pan for sandwich bread. Different flours and yeasts produce different results, but generally you'll get a dense bread with a great chewy crust. If you do this regularly, don't wash your bread bowl between batches; you'll start trapping local yeasts that can produce a native sourdough. I use a large covered plastic bowl like the big one in this kit; Sterilite makes it and I've seen them for sale at Target.

Feel free to MeFi mail me for more info.
posted by workerant at 5:10 PM on January 11, 2009 [11 favorites]

Ooh, another one:

Dredge salmon steak(s) in flour, then season. Cook in olive oil for about 3 mins. each side, then remove and keep in warm oven. Into the pan, throw in in a can of chopped tomatoes, a can of white beans, and some tarragon, then simmer till sauce thickens. Remove salmon from oven and return to pan with sauce, put the lid on, and continue cooking till salmon flakes nicely.
posted by scody at 5:13 PM on January 11, 2009 [2 favorites]

I had this for dinner tonight, with some lemon rice and a samosa. Leftovers freeze well.

Black Eyed Peas in Coconut Curry Sauce

2 tablespoons oil
1 small onion, minced
6 cloves garlic, minced
1 tablespoon minced ginger
2-3 jalepenos, minced
curry leaves
1 tablespoon cumin seeds
1 tablespoon coriander, powdered
1 tablespoon poppy seeds
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
1 cup coconut milk
8 ounce can tomato sauce
½ teaspoon amchoor powder or 1 tablespoon lemon juice
1 15 ounce can black-eyed peas, drained
1/3 cup coconut
water as needed


Heat oil. Add onion and cook until caramelized, about 10 minutes. Add garlic, ginger and jalepenos and cook about 2 minutes. Add curry leaves, cumin, coriander, poppy seeds, garam masala, chili powder, and salt and cook about 2 minutes. Add tomato sauce, coconut milk and amchoor. If desired, puree sauce with an immersion blender. Heat, add peas and coconut and simmer about 10 minutes. Add water to thin if necessary.
posted by zinfandel at 5:14 PM on January 11, 2009 [4 favorites]

At least once a week I make these sandwiches:

- Pan-fry a chicken breast (sprinkled with salt and pepper or seasoned salt or garlic salt) in a little olive oil and set aside
- Sautee about half a bag or more of baby spinach in the same pan until it's wilted and then drain it (squeeze between two plates or in a seive)
- Toast four slices of bread or two english muffins (for two sandwiches) and smear each slice of toast with some goat cheese
- Divide the spinach between the two bottom slices; cut the chicken into strips and put it on top of the spinach
- Spoon some tomatillo salsa onto the chicken and put the top slices of toast on the sandwiches
- Share one sandwich with a friend

I generally use sourdough for this, but you could easily use whole grain bread or skip the bread entirely and eat this with a fork.

You can make your own tomatillo salsa in your food processor (I use this recipe)
posted by Meg_Murry at 5:30 PM on January 11, 2009 [4 favorites]

Oh, another yummy snack is baby carrots with hummus.
posted by All.star at 5:41 PM on January 11, 2009

Swap peanut butter for almond butter!
posted by jgirl at 5:48 PM on January 11, 2009

The best cookbook I have is Vive Le Vegan by Dreena Burton. Don't let the word vegan in the title scare you off. The recipes are nutritious, filling and delicious. Dreena Burton is not scared of flavour and puts some great combinations together. Some of my favourites are the curry/miso potatoes (delicious with yams too!). Stuffed zucchini, a hummus pizza with grilled zucchini and red peppers in a cumin/hoisin sauce. There are amazing cookies and brownies in the book and great healthy snacks too. Check it out, you won't be disappointed.
posted by sadtomato at 5:53 PM on January 11, 2009 [4 favorites]

the best guacamole ever:

start by chopping 1/2 a small onion really finely, and then letting that soak in the juice of 1/2 a lemon and a bunch of salt while chopping everything else - I'm not a fan of raw onion, but doing that takes the edge off of it

2 avocados, halved, pit removed; gently score the flesh into cubes, and scoop it out with a spoon

2 roma tomatoes, seeds removed, finely chopped

a big handful of cilantro, no stems, leaves finely chopped

pepper and mexican chili powder

then mix until it's mostly smooth but still with some lumps, and add salt to taste.

and it doesn't have to be served with tortilla chips - it's great with vegetables, crusty bread, or as a salad dressing
posted by 5_13_23_42_69_666 at 5:54 PM on January 11, 2009 [1 favorite]

Broccoli florets, fried in olive oil and garlic and chili sauce (I believe you could probably pretty easily make your own if you have an allergy to any of the ingredients, though I tend to use the generic rooster-brand one you find in the asian section). Add sesame oil right before you finish cooking it.
posted by you're a kitty! at 5:58 PM on January 11, 2009 [3 favorites]

This is the one processed food that I recommend to everyone, because I have screwed up chickpeas every way possible when cooking from dry beans.

CANNED CHICKPEAS FTW. I buy them by the case at Costco. If I need something quick and healthy, I can heat up chickpeas with a glug of olive oil, some kosher salt (yes, I'm not exactly watching my sodium so this could be omitted), rosemary or oregano, and lemon juice if I have it. This is great topped off with plain yogurt or a poached egg. Taking a can of chickpeas and baking it in the oven in a shallow dish is even better, if you have more time.

But cooking them from scratch by soaking them overnight and then simmering them - well, I've tried it hundreds of times with hundreds of different results, none of them quite good, exactly. So canned it is, for me.
posted by annathea at 6:06 PM on January 11, 2009 [3 favorites]

I don't have any recipes, but I've just started eating more naturally as well.

One thing I've noticed, is that with a spoon or two of cottage cheese and/or some cubed melon, a salad is good without the store-bought salad dressing.
posted by ctmf at 6:25 PM on January 11, 2009

Also try the book Mastering the Zone by Dr. Barry Sears. The cover art makes you think it's another fad diet, but really, it's what you described.

It has a lot of recipes using real food that look really tasty, although I just bought it and haven't tried them yet.
posted by ctmf at 6:30 PM on January 11, 2009

My worst sweet snacking cravings come at work when I pass by the junk food in the breakroom. Fortunately one of our vendors sent us a giant box of jumbo Medjool dates, which are insanely good and super sweet. So, dried fruit for the sweet tooth, the more tempting the selection the better. You could even toss with some garam masala or other spices.

For dinners I do best when I have something prepared already so it's easier to eat the good thing than anything else. I love stews for this. Tonight I'm having Kimchi Jigae, which is just some pork and water simmered in a pan with a bunch of kimchi. I call it "Korean Sauerbraten". It's an incredibly hearty and filling winter dish, and is basically just lean (at least how I make it) meat and cabbage with spices. I make enough to put a jar in the freezer for later. Having a big jar of pre-sauteed or pre-roasted veggies in the fridge is great too, both for throwing in things and for snacking on while the other stuff is cooking. Pre-cooked polenta (I buy an organic one in a plastic tube at Trader Joe's) is a good pantry staple too, just slice rounds off and brown in olive oil and then top with whatever.
posted by cali at 6:32 PM on January 11, 2009

Bums me out that I'm allergic to most dried fruits. They use sulfur to preserve the pretty color of the fruit. Sadly I find a lot of unsulfured dried fruits are kinda expensive, tough and look like poop.

Dates are ok, though. They aren't dried with sulfur. So good suggestion! :)
posted by miss lynnster at 6:45 PM on January 11, 2009

Well, tonight's big discovery for me was that sweet orange-y vegetables -- in this case, sweet potato, but squash or carrots would work well too -- sauteed in olive oil with cumin, a bit of cinnamon, garlic, and onion is DELICIOUS. (I then turned it into a stew sort of thing, but that involved canned tomatoes and beans.)

Also, roasted squash is one of my favorite things right now. Butternut squash (small dice) + green leafy something + chickpeas + whole wheat pasta is also delicious.

Speaking of chickpeas, have you tried making your own hummus? It's quite easy, and I know someone else doesn't eat it much due to most store-bought brands having preservatives. Soak/boil chickpeas (I assume you don't use canned, but they're fine for this purpose as well), add to your food processor along with garlic, olive oil, maybe tehini if you can find some that isn't processed overmuch for you, salt, pepper, etc; if the texture isn't right, add water or more chickpeas until it is.

As for healthy desserts/sweet treats, try sweetening some ricotta cheese (which also is apparently easy to make yourself -- instructions abound elsewhere on the internet, but I haven't personally done it) or greek yogurt (which is regular yogurt but strained -- it has a delicious and creamy texture, even with reduced fat) and/or adding fresh or frozen berries to either one. Or put a bit of honey in said greek yogurt. Mmmmm.

I'm a vegetarian and I love colorful and fresh and tasty food, so if you want more ideas you can memail me as well.
posted by mismatched at 7:02 PM on January 11, 2009 [2 favorites]

pour some olive oil into a saucepan, saute a couple of garlic cloves until they start to brown then throw in a bunch of broccoli rabe and cook until soft. Sprinkle with hot pepper and get yourself so good Italian bread and enjoy.
posted by any major dude at 7:51 PM on January 11, 2009 [1 favorite]

Greek yogurt and honey or lemon curd is one of my FAVORITE things on the planet! YUMMMMM.
posted by miss lynnster at 8:17 PM on January 11, 2009

I would recommend cabbage fried in diced garlic and olive oil, or butter if you like. Also, bok choy steamed fresh then wrapped around fresh rice and diced tofu with a bit of soy sauce and garlic paste.
posted by slavlin at 8:19 PM on January 11, 2009

Cream cheese pie - two blocks cream cheese at room temperature, two cans sweetened condensed milk, 1/2 cup lemon juice, dash of vanilla. Beat with electric mixer until homogenous. Pour into 10-serving graham cracker crust and serve chilled.

It's not really healthy I guess, but it's easy, delicious and without preservatives.
posted by squorch at 10:23 PM on January 11, 2009 [1 favorite]

You want 101 Cookbooks. This girl cooks the freshest, cleanest, most beautiful local-to-her, vegetable-heavy, mostly-healthy food. When I get bummed out about what's (not) in season, I always check out that blog and come away with lots of brilliant ideas.
posted by peachfuzz at 10:28 PM on January 11, 2009 [1 favorite]

Slices of brie, a french baguette and an apple.
posted by uxo at 11:09 PM on January 11, 2009

Good on you for getting back on the freshly-prepared meals wagon -- i'm trying to do the same thing and this is a very helpful question!

I can't recommend Nigel Slater's recipes highly enough - he publishes some for free at The Guardian, or Real Fast Food is a great buy as well. I have three or four of his books and fall back on him when i'm feeling uninspired. Nigel's recipes focus on "just making something good to eat for dinner," rather than anything fancy, and I find that they're simple enough to be achievable within a busy life.
posted by ukdanae at 12:21 AM on January 12, 2009 [1 favorite]

Copying my Salmon and Savoy Cabbage recipe from another place on the web:

I had to get rid of about 1 1/2 cups of quark, a traditional German and Austrian fresh cheese, (if you are looking for substitutes it will be helpful to know that it has 10% fat). Other interesting contents of the fridge were: the soft, light inside of a medium-sized head of savoy cabbage (yesterday the green leaves all went into cabbage roulades), around 200 grams of fresh salmon and an almost empty jar of goose fat from Christmas. The following recipe serves two.

(An aside about the goose fat: the Christmas goose, any Christmas goose, sheds between eight and ten dollars worth of fat while cooking, even if it is entirely stuffed with cubes of dried bread. It is a pity to discard this wealth. It keeps for up to two years in the freezer, and it is the only fat that goes really well together with white cabbage, savoy cabbage and almost everything else. One can, of course, also use chicken fat…)

I use half of what was left of the soft, delicious inside of the cabbage head, that is, about a third of the weight of a whole savoy head. I shred the cabbage, wash and drain it. I dice one shallot while two tablespoons of goose fat are warming up in a large pan. The shallot bits and then the cabbage are added to the fat and stirred around for a while. Appropriate spices are black pepper and thyme. Everything is salted and then I add a glass or two of dry white wine. I cover the combo and let bubble for 15 minutes until the cabbage starts to soften.

In the meantime I preheat the oven (225° C - 437° F), cut the salmon in thin slices and prepare the crowning glory of my dish: the quark sauce. For this I take the quark, one egg, a tablespoon of butter, some salt and nutmeg, and a dash of milk, and mix everything together in the blender. The consistency should be about like buttermilk. If you can’t get quark, use any fresh cheese that is not too creamy and not too sour; this was an experiment - yours will be an experiment, there’s nothing to lose.

Now I select an oven dish that will hold all the ingredients, use the cabbage for the first layer, cover it with the salmon slices and pour the creamy quark sauce on top. This is transferred to the oven and will be ready about half an hour later, or when a nice brown crust begins to form.
posted by Namlit at 1:43 AM on January 12, 2009

In the summet, I live exclusively on sorbets - healthy and refreshing alternative to ice cream.
My favourites are orange and strawberry.
I also keep a jar of feta cheese marinated in olive oil in my fridge. Oil is spiced with herbs and garlic. It tastes divine on bruschettas. I'm not sure if it's healthy, but it's a great snack.
Also, Salad Nicoise - healthy and delicious.
Salty Lassi - great low-calorie yoghurt drink.
posted by leigh1 at 5:15 AM on January 12, 2009

Vinaigrette (Russian cooked vegetable salad).

Cooking a fresh beet is time-consuming (about one and a quarter hours) but you can do whatever while it's in the oven, do more than one and keep extras in the fridge for later, and they're way better than canned beets imho. Otherwise, the recipe is easy and it's one of those ones that gets better over time as the flavours mix together.
posted by scribbler at 7:55 AM on January 12, 2009

Granola, any one of a thousand recipes, is better than processed sweets.
posted by boots77 at 12:52 PM on January 12, 2009

Junk food is not too bad. You just don't eat a lot of that. It's okay and it's healthy.
posted by Bob Royan at 7:14 PM on January 13, 2009

This Grated Carrot Salad with Avocado is delicious and ridiculously easy if you have a grating disc on your food processor, (or you could buy pre-shredded carrots).
posted by creepygirl at 10:06 PM on January 13, 2009

Junk food is not too bad. You just don't eat a lot of that. It's okay and it's healthy.

Ummm, huh? I'm sorry for derailing my own askme here... but I'm not exactly trying to be Morgan Spurlock here. When one is specifically saying that they're allergic to preservatives, that kind of implies that what most people consider junk food (ie, filled with preservatives) is probably the polar opposite of okay and healthy for them. You can eat all the junk food you want though, and it may be perfectly okay and healthy for you. It's just not for me, as I've said.

When I ingest sulfites (found in frozen hash browns served in most coffee shops, dried fruits, certain wines, frozen peaches, cashew chicken at Panda Express... kind of a surprise ingredient in many foods -- especially frozen foods and fast foods), my throat begins to close up within one minute. I lose my voice and cough like I have tuberculosis... a deep, chesty, throaty cough. The uncontrollable coughing goes on for about 15 minutes after I've stopped eating the food. I learned long ago to be careful about what I order so usually if this happens, it blindsides and embarrasses me. I doubt anyone would look at me after I've eaten something filled with sulfites and say I look okay or healthy. Kinda the opposite. I look like fucking Hell. And most humiliating of all, usually the paramedics are called if I'm in a restaurant (people worry about lawsuits). To say it sucks is an understatement.

So here's the thing... let's say I eat junk food and am not coughing. When eating food that's not close to the source I'm often ingesting the same preservative toxins in lower dosages and it's still affecting my body... just not bad enough to be causing a scene. This post is solely about me taking control of my health and not putting my body through that anymore.

Moral of the story... thanks for the recipes to help me meet my goals, everybody. There are some really, really great ones here! I've already started trying them. :)
posted by miss lynnster at 10:57 PM on January 13, 2009 [1 favorite]

Couscous is divine when mixed with chopped black olives and a little melted butter or olive oil, then liberally drenched in lemon juice.
posted by Paragon at 5:13 PM on January 15, 2009

Smoothies are a great way to be healthy. I have food blog with a bunch of delicious smoothies I've made up. I used to have smoothies every morning when I was also trying to eat dairy-free and gluten free.

http://carmellaella.blogspot.com
posted by ckainalu at 8:41 PM on January 17, 2009