Main Dishes

Anti-inflammatory Chicken Crockpot

  • Servings: 5-7
  • Time: 4.5 hours
  • Difficulty: easy
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Ingredients:

  • 1lb boneless, skinless chicken breast
  • 6 large carrots
  • 1 can quartered artichokes
  • 2-3 cups chicken broth
  • 1 head cabbage
  • 5-6 garlic cloves, minced
  • 1 tablespoon turmeric
  • 1 tablespoon ginger
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary
  • 1 bay leaf
  • Himalayan salt and pepper to taste

Directions:

  1. Rub chicken breast with Himalayan salt and pepper.
  2. Cut carrots into large cubes.
  3. Place chicken breast in crockpot.
  4. Cover chicken breast with minced garlic and seasonings (onion, rosemary, turmeric, ginger).
  5. Add in carrots and artichokes.
  6. Cover all ingredients with chicken broth.
  7. Add in bay leaf and set to cook for 4 hours on HIGH.
  8. With about 20 mins left in cook time, boil medium pot of water.
  9. Cut head of cabbage into quarters.
  10. Cook cabbage in pot for about 10 mins or until soft.
  11. Dish out cabbage and serve chicken, carrots, and artichokes on top! =D

Asian Style Cabbage Rolls

  • Servings: 3-5
  • Time: 1 hour
  • Difficulty: easy
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Ingredients:

  • 1lb ground turkey
  • 12 large cabbage leaves
  • 3 carrots; minced
  • 1 medium onion; minced
  • 3-4 garlic cloves; minced
  • 3 tbsp coconut aminos
  • 2 tbsp sesame oil
  • 1/2 tbsp rice vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ginger powder
  • 1 tsp red pepper flakes
  • pinch of himalayan salt

Directions:

  1. Preheat oven to 400 degrees and begin to boil pot of water.
  2. In a large bowl mix ground turkey (uncooked), carrot, onion, and garlic.
  3. In a smaller bowl mix your sauce – coconut aminos, sesame oil, worcestershire, rice vinegar, ginger, red pepper flakes, and salt.
  4. Add sauce to ground turkey mixture slowly, mixing thoroughly.
  5. Once water in pot is boiling, add in cabbage leaves (3 at a time) and cook for 2 minutes or until soft.
  6. Add heaping scoop of filling to each cabbage roll.
  7. Add rolls to greased baking dish seam side down; stuffing them close to prevent opening.
  8. Pour 1/2 cup of water over rolls in filled baking dish.
  9. Cover lightly with foil and cook for 20 minutes.
  10. Cook for another 15 minutes uncovered.
  11. If desired, broil for 3-5 minutes on LOW broil to get a charr on top.
  12. Lastly, if so desired, use the same measurements of sauce created for filling in order to have a dipping or dressing sauce.
  13. ENJOY!

Gluten-free, Grain-free Layered Eggplant Parm

  • Servings: 3-5
  • Time: 1 hour
  • Difficulty: easy
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Ingredients:

  • 1 large eggplant
  • 3 cups tomato sauce (view sauces section for my homemade recipe)
  • 1lb lean ground beef
  • 1/2 large white onion, chopped
  • mozzarella, or cheese of choice
  • 1 tbsp garlic powder
  • 2 eggs
  • 3 tbsp coconut flour
  • 2 tbsp arrowroot flour

Directions:

  1. In a frying pan, heat olive oil.
  2. Cook chopped onion and ground beef until beef is fully cooked and onion is soft.
  3. In a separate pot, begin to heat 2 cups of tomato sauce. Add in ground beef mixed as desired and heat through.
  4. Cut eggplant into thin slices.
  5. In a small bowl, whisk both eggs.
  6. In another bowl, combine flours and garlic powder fully.
  7. Begin to dip eggplant slices into egg and then into flour, fully coating each piece.
  8. Cook in olive oil or avocado oil over a medium flame until lightly browned.
  9. Preheat oven to 350 degrees
  10. As you cook all slices of eggplant, begin to prepare a casserole dish.
  11. On the bottom of the dish spread the 3rd cup of tomato sauce evenly across dish.
  12. Layer the fried eggplant slices across the bottom.
  13. On top of eggplant layer heated meat sauce.
  14. Continue this trend until all eggplant and sauce are used.
  15. Lastly, cut thin slices of mozzarella to place across the top of layer eggplant.
  16. Bake for 10 mins or until cheese is melted fully.

Paleo Crockpot Basic Beef Stew

  • Servings: 6-8
  • Time: 5 hour
  • Difficulty: easy
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Ingredients:

  • 2 lbs stew meat
  • 1 6oz can tomato paste
  • 1/2 large onion
  • 5 celery stalks
  • 5 carrots
  • 32oz vegetable stock
  • pink himalayan salt and pepper
  • 1 tbsp fresh ginger, minced
  • 2 tbsp coconut aminos

Directions:

  1. Layer stew meat (chopped into chunks) in bottom of crockpot.
  2. Season lightly with pink salt and pepper.
  3. In a small bowl, mix tomato paste and coconut aminos until paste is lighter and spreadable.
  4. Spread mixture evenly across top of meat and sprinkle minced ginger on top.
  5. Chop onions, celery, and carrots into medium sized chunks.
  6. Layer veggies across top of meat in pot.
  7. Fill crockpot with vegetable stock until it is covering meat and all veggies.
  8. Cook on high for 4-6 hours.

Super Simple Clams and Zoodles

  • Servings: 2
  • Time: 20 mins
  • Difficulty: easy
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Ingredients:

  • 2 medium zucchini
  • 2 tbsp Kerry Gold butter
  • 1 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 lb fresh clams
  • 1 tbsp red pepper flakes
  • 1 tsp oregano

Directions:

  1. Peel zucchini with julienne peeler to create long strips of zucchini, resembling noodles, and put aside in a paper towel lined bowl.
  2. Rinse and scrub fresh clams to ensure clean and rid of any sand.
  3. In a deep pan, heat butter and olive oil with garlic until there is an aroma.
  4. Add clams to pan and sprinkle red pepper flakes and oregano on top.
  5. Cover and cook just until clams open.
  6. Remove paper towel from zucchini bowl and microwave for 3 minutes.
  7. Add clams on top of zucchini and pour butter mixture over the top.
  8. Serve hot and enjoy.

Stuffed Bell Pepper

  • Servings: 3
  • Time: 1 hour
  • Difficulty: medium
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Ingredients:

  • 3 medium – large bell peppers (color of choice)
  • 1/2 pound hot sausage
  • 1/2 large onion
  • 3 garlic cloves
  • 1 cup cooked freekeh (I used Rosemary Sage flavor from Freekeh Foods)
  • 2 cups uncooked spinach leaves
  • pink himalayan salt and pepper to taste

Directions:

  1. Rinse bell peppers and cut off tops about 1/2 inch down.
  2. Discard all seeds and insides of peppers, rinse tops and leave to the side.
  3. In a small pot, bring 1/2 cup freekeh and 1 cup chicken broth to a boil.
  4. Once boiling, turn down heat to a simmer and simmer for 10 minutes or until all water is absorbed.
  5. In a pan, heat olive oil for onion and garlic.
  6. Add in minced onion and garlic to pan and cook until onion is translucent.
  7. Cut sausage into small chunks and add into pan; cooking through completely.
  8. Preheat oven to 350 degrees.
  9. Once sausage is almost completely cooked, add in spinach and sauté.
  10. Once all parts are cooked, combine freekeh and sausage mixture in a small bowl.
  11. Stuff peppers to the top and place on a greased cooking sheet.
  12. Bake for 20 minutes.
  13. Add pepper tops back onto peppers and cook for another 5-10 minutes or until peppers are softened.

Chicken Noodle Soup

  • Servings: 10
  • Time: 1 hour
  • Difficulty: medium
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Ingredients:

  • shredded chicken
  • 32 oz organic chicken broth
  • 4 celery stalks
  • 3 large carrots
  • 1 cup petite peas
  • 2 cups fresh spinach leaves
  • 3 green onions
  • 3/4 cup quinoa
  • 4 cups water
  • 2 tsp himalayan salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • one bay leaf
  • black pepper and crushed red pepper (for dashes)

Directions:

  1. Chop carrots, celery, spinach, and green onions.
  2. Add all chicken broth, veggies, garlic powder, onion powder, salt, water, and bay leaf to a large pot and bring to a boil.
  3. Once boiling, low to a simmer and begin to add shredded chicken.
  4. After adding all shredded chicken, allow to simmer 5 minutes; stirring frequently.
  5. Sprinkle a dash of black ground pepper and crushed red pepper.
  6. Simmer for another 5 minutes or until quinoa is cooked and veggies are soft.
  7. Devour

Paleo Chicken Strips

  • Servings: 4-5
  • Time: 1 hour
  • Difficulty: medium
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Ingredients:

  • 2 large chicken breasts
  • 2 eggs
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour (or arrowroot powder)
  • 2 tbsp Flavor God Everything seasoning
  • 1 tbsp Flavor God Dynamite seasoning powder
  • 1 tbsp chopped onion seasoning/granulated onion
  • Olive oil as needed

Directions:

  1. Cut chicken breast into thin slices.
  2. Combine two flours in medium bowl and mix with fork until well combined.
  3. Add in a spices and mix thoroughly.
  4. In separate bowl beat two eggs to use for coating chicken strips.
  5. Heat medium pan with 1/4 in thick olive oil.
  6. Coat eat chicken fully; dipping into the egg wash and then covering completely with flour mixture.
  7. Line pan with breaded chicken strips.
  8. Cook on medium heat until outside is browned and chicken is cooked through.

Freekeh Stuffed Chicken

  • Servings: 2
  • Time: 1 hour
  • Difficulty: medium
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Ingredients:

  • 2 large chicken breasts
  • 1/2 cup uncooked Rosemary Sage freekeh
  • 1 cup water
  • 1 small summer squash
  • 4 slices pepper jack cheese
  • 2 cloves garlic
  • 4 slices bacon
  • organic chicken broth
  • dash of Flavor God everything seasoning and pink himalayan salt

Directions:

  1. Preheat oven to 400 degrees.
  2. Add freekeh and water to pot and bring to a boil.
  3. Lower heat, cover, and simmer for 15 mins or until water is absorbed.
  4. Dice summer squash into small cubes and add to freekeh with a dash of Everything seasoning.
  5. Flatten chicken breast a meat pallet until about 1/2 inch thick.
  6. Layer two slices of pepper jack cheese on chicken breast.
  7. When done, add cooled freekeh and squash on top of cheese.
  8. Add one sliced up clove of garlic to each breast and roll up.
  9. Wrap chicken breast in bacon and lay in baking pan.
  10. Fill baking pan with organic chicken broth to about 1 inch thickness.
  11. Top with leftover freekeh and squash mixture and sprinkle with pink Himalayan salt.
  12. Bake for 30-40 mins.

Squash 'N Cheese Bake

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: medium
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Ingredients:

  • 1 spaghetti squash
  • 1 tbsp ghee
  • 2 tbsp rice milk
  • 1 cup pease
  • 2 cups shredded colby jack/cheddar cheese
  • grated parmesan cheese to top
  • crushed red pepper flakes to top

Directions:

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in face and place face down on baking sheet. Bake for 20 mins.
  3. Remove squash and allow to cool.
  4. Once cooled, scoop out insides into deep glass baking pan.
  5. Drizzle in melted ghee and rice milk and stir in.
  6. Mix in shredded cheese and peas.
  7. Sprinkle parmesan on top.
  8. Bake for 15 mins, until bubbling.
  9. Remove from oven, sprinkle crushed red pepper flakes on top.

Steak and Butternut Squash Stir Fry

  • Servings: 2-4
  • Time: 15-25mins
  • Difficulty: easy
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Ingredients:

  • 1 lb sliced steak
  • 1 medium sized onion, sliced thin
  • 1 medium butternut squash, sliced thin
  • 1 large head of broccoli, cut into crowns
  • 3 tablespoons oyster sauce
  • 2 tablespoons sesame oil

Directions:

  1. Heat oil  in large wok or frying pan.
  2. Add in onions and cook until it begins to soften.
  3. Add in meat and cook for a couple minutes, until meat browns on the outside but still has a red middle.
  4. Toss in broccoli and butternut squash along with oyster sauce.
  5. Stirring frequently, cook until butternut squash softens and steak is cooked to your desired heat.

Paleo Cream of Mushroom Soup

  • Servings: 2-4
  • Time: 30mins
  • Difficulty: easy
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Ingredients:

  • 10 oz baby bella mushrooms, sliced
  • 1 shallot, chopped
  • 1 clove of garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 3 cups organic free range chicken broth
  • 3/4 can of coconut milk

Directions:

  1. Heat olive in pan. Add mushrooms, shallot, and garlic and saute until shallot is soft and baby bellas shrink.
  2. Add 3 cups of chicken broth and simmer for 5 minutes.
  3. Once done, let cool for 2 minutes before pouring into blender.
  4. Pulse blender for a few seconds to chop mushrooms.
  5. Add coconut milk and blend to desired consistency.

The Everything Paella

  • Servings: 4
  • Time: 45mins
  • Difficulty: medium
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Ingredients:

  • 1/2 lb uncooked, peeled, deveined shrimp
  • 1/2 lb boneless, skinless chicken breast
  • 1/2 lb lean ground beef
  • 1/2 lb chorizo
  • 1/2 lb mussels
  • 1 can black beans
  • 1 1/4 cup white rice
  • 2 cups chicken stock
  • 2 tbsp olive oil (plus olive for cooking)
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 crushed garlic cloves
  • Seasonings to taste: paprika, oregano, pepper, garlic powder

Directions:

  1. Cut chicken breast into small chunks. Marinate in bowl with olive oil and paprika and oregano to taste. Refrigerate.
  2. Remove chorizo from casing. Season ground beef as desired (I used pepper, oregano, garlic powder, and Mrs. Dash). Crumble and mix the two together. Refrigerate.
  3. Heat olive oil in large pan or wok. Stir in red pepper flakes, crushed garlic, and rice.
  4. Cook rice, stirring with olive oil, about 3 minutes.
  5. Stir in bay leaf and chicken stock. Bring to a boil, cover, and simmer 20 minutes.
  6. At the same time, heat olive in separate pan for meat.
  7. Add marinated chicken and onion, cook 5 minutes.
  8. Stir in ground beef/chorizo mix, cook 5 minutes.
  9. Stir in shrimp and mussels. Cook until shrimp turn pink and mussels open.
  10. Serve rice with mixture of meats and seafood on top.

Gluten-free Shrimp Enchiladas with Black Bean Quinoa Chili

  • Servings: 4
  • Time: 30-45mins
  • Difficulty: medium
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Ingredients:

  • 1 medium sized onion
  • 1 cup quinoa
  • 2 cups water
  • 1 lb raw, deveined shrimp
  • 1 (28oz) can crushed tomato
  • 2 cloves garlic, chopped
  • 10 corn tortillas
  • 1 can organic black beans
  • 2 cups Double Roasted Salsa (I used Trader Joe’s)
  • Frank’s hot sauce & shredded Mexican cheese

Directions:

  1. Boil pot of water with half a carrot and a quarter of an onion chopped up to cook the shrimp in.
  2. Cook shrimp until they turn pink, about a minute or two.
  3. In a separate pot bring 2 cups of water and 1 cup of quinoa to a boil. Cook 15 minutes, or until all the water in absorbed.
  4. In another large pot, heat olive oil and add garlic and onion. Cook until onion is softened.
  5. Add crushed tomato and black beans and begin to heat.
  6. Once crushed tomato begins to boil, add in cooked shrimp and quinoa. Mix and heat.
  7. Lay out tortillas in a baking dish small enough that the tortillas are lined up so that they wont unroll.
  8. Spoon chili mixture into center of tortillas. Roll up and place seam side down.
  9. Pour salsa over tortilla rolls, drizzle hot sauce to taste, and sprinkle shredded cheese on top.
  10. Bake approximately 15 minutes at 350 degrees.

Cauliflower Crust Pizza

  • Servings: 2-4
  • Time: 20-30mins
  • Difficulty: easy
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Ingredients:

  • 2 1/2 – 3 cups cauliflower, ground in food processor
  • 2 large egg
  • 1/2 tsp oregano
  • 2 tsp garlic powder
  • Pizza toppings as desired

Directions:

  1. Grind cauliflower in food processor fully but do not puree.
  2. Preheat oven to 400 degrees.
  3. Mix remaining ingredients into cauliflower.
  4. Spread mixture onto lightly greased baking sheet or pizza stone and flatten evenly.
  5. Pat dry with paper towel.
  6. Bake for 15-20 minutes.
  7. Remove from oven and add desired toppings.
  8. Bake an additional 8 minutes, or until toppings are warmed and cheese (if used) is melted.

Butternut Squash Casserole

  • Servings: 2-4
  • Time: 45mins
  • Difficulty: medium
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Ingredients:

  • 1/2 lb pork (or chicken) sausage
  • 1 lb shrimp, chopped into pieces
  • 1 large butternut squash
  • 1/2 lb extra firm tofu, crumbled
  • 1/2 onion
  • 2 eggs
  • 6 slices of turkey bacon

Directions:

  1. Preheat oven to 350 degrees
  2. Cook bacon and sausage together in deep pot/pan.
  3. When fat begins to render, add the diced onion.
  4. Sautee until bacon is crisp, sausage crumbled, and onion is soft.
  5. Add tofu and cook until begins to turn color to slightly golden.
  6. Add in the sliced squash. Turn the heat to high so squash will brown and caramelize not boil.
  7. Remove pot from heat. Let cool.
  8. Pour beaten eggs over mixture and stir to coat mix. Add shrimp and parmesan cheese to taste.
  9. Stir to combine all ingredients and pour into casserole dish.
  10. Bake approximately 30 minutes.

Tofu and Tilapia Tacos

  • Servings: 2-3
  • Time: 15mins
  • Difficulty: medium
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Ingredients:

  • 8 oz tofu, drained and pressed
  • 1 teaspoon olive oil
  • 1/4 cup diced onion
  • 1 teaspoon minced garlic
  • 1/2 cup Rotel
  • 1/2 cup black beans
  • 8 oz tilapia
  • 1 lime
  • 1 packet fish taco seasoning
  • Taco shells of choice

Directions:

  1. Heat olive oil in skillet. Cook onion and garlic in oil.
  2. Crumble tofu and add to skillet with approximately 1/4 taco seasoning, or to taste. Stir frequently and cook until beginning to change turn golden.
  3. Add tilapia and Rotel. Allow tilapia to cook and add 1/4 seasoning packet and juice of lime.
  4. Once tilapia begins to change color, add the black beans and allow to heat.
  5. Fill taco shells with mixture, top with favorite extras, and enjoy!

Quinoa Black Bean Burgers

  • Servings: 2-4
  • Time: 20-30mins
  • Difficulty: medium
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Ingredients:

  • 1 can (15oz) black beans
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 cup bread crumbs
  • 1 yellow bell pepper, minced
  • 2 jalapenos, minced
  • 2 tablespoons minced onion
  • 1 large garlic clove, minced
  • 1 tablespoon hot pepper sauce
  • 1 egg
  • 3 tablespoons olive oil

Directions:

  1. Bring quinoa and water to a boil in a saucepan. Cover and simmer until quinoa is tender and water is absorbed (approximately 15-20 minutes).
  2. Mash black beans with a fork into a past like mixture.
  3. Mix the quinoa, bread crumbs, bell pepper, jalapenos, onion, garlic, hot sauce, and egg into black beans.
  4. Form black bean mixture into approximately 5 patties.
  5. Heat oil in large skillet and cook the patties until heated through, only about 2-3 minutes per side.
  6. Top with your favorites; for example fantastic with avocado, tomato, and alfalfa sprouts.

Beef and Bok Choy Stir Fry

  • Servings: 2-4
  • Time: 30-45mins
  • Difficulty: medium
  • Print

Ingredients:

  • 1 lb flank steak or sirloin
  • 3 heads of baby bok choy (or 1/2 head of bok choy)
  • 3 garlic cloves, minced
  • 1 medium onion

(for marinade)

  • 1 tbsp coconut aminos
  • 1 1/2 tsp arrowroot powder

(for sauce)

  • 1/2 cup coconut aminos
  • 2 tbsp raw organic honey
  • 1 tsp ground ginger
  • 2 tbsp arrowroot powder

Directions:

  1. Cut beef into thin strips and place in bowl.
  2. Mix together marinade and pour over beef. Allow  to sit 30 mins.
  3. Heat coconut oil in skillet. Add beef and cook through. DO NOT OVERCOOK MEAT. Set aside.
  4. Add coconut oil. Heat garlic, chopped onion, and sliced bok choy and cook until tender.
  5. Add meat back in and pour sauce over meat.
  6. Cook 2-3 minutes or until sauce thickens.

Stuffed Pork (or Turkey) Burgers

  • Servings: 2-4
  • Time: 20-30mins
  • Difficulty: medium
  • Print

Ingredients:

  • 1 1/2 lb lean ground pork (or turkey)
  • 1 cup pepper jack cheese, or cheese of choice
  • 1 cup cooked chopped spinach
  • 1 teaspoon paprika
  • 1 1/2 teaspoon garlic powder
  • 8 slices of bacon, crumbled

Directions:

  1. Cook bacon in separate pan until cook through but not too crispy.
  2. Add paprika and garlic to ground pork (or turkey) meat and hand mix.
  3. Separate into 8 (or more depending on desired burger size) small and even balls of meat.
  4. Flatten patties.
  5. Evenly distribute spinach, cheese, and bacon (two slices per burger) between half the patties.
  6. Add the remaining four patties atop the others and pinch sides.
  7. Cook thoroughly. Add desired toppings and enjoy 🙂

Spaghetti Squash Bake

  • Servings: 4
  • Time: 30-45mins
  • Difficulty: medium
  • Print

Ingredients:

  • 2 medium sized spaghetti squash
  • 1.5 lbs lean turkey sausage
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large handful spinach
  • 2 eggs
  • 1 can organic diced tomatoes

Directions:

  1. Cut spaghetti squash in half length wise and scoop out seeds.
  2. Preheat  oven to 400 degrees.
  3. Lay all halves face down on baking sheet. Bake 15 minutes.
  4. While spaghetti squash bakes, heat onion and garlic in pan until potent.
  5. Once potent, about 1 minute, add sliced turkey sausage and cook until browned.
  6. After squash is cooked, rake out string like insides.
  7. Add squash strings to casserole dish.
  8. Mix in cooked onion, garlic, and sausage. Along with spinach, diced tomatoes, and two (whisked together) eggs.
  9. Bake in 350 degree oven for 25-30 minutes.

Paleo Chicken and Dumplings

  • Servings: 2-4
  • Time: 7hours
  • Difficulty: medium
  • Print

Ingredients:

  • 4 chicken breast, chopped in one inch chunks
  • 2 small yellow onions, sliced
  • 3 cups my homemade paleo cream of mushroom soup
  • 1 cup chicken broth
  • 3 large carrots, chopped
  • 4 eggs
  • 1/4 cup clarified butter, melted
  • 1/3 cup coconut oil
  • 1/4 tsp baking soda

Directions:

  1. Stir cubed chicken breast, sliced onion, soup, and 1/2 cup chicken broth in slower cook.
  2. Cook on low for two hours.
  3. Add in carrots and remaining chicken broth. Cook 4 more hours.
  4. While cooking, begin the dumplings.
  5. Preheat oven to 400 degrees.
  6. Whisk together all eggs with melted butter.
  7. Shift coconut flour once through.
  8. Add baking powder and sift through 2-3x, until soft.
  9. Whisk sifted mix into egg mix.
  10. Spoon out onto pan and bake 15-20 minutes.
  11. Serve dumplings on plate and pour slow cooked mix on top.

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