Archive for July, 2012

Sauerkraut Soup

Jul 31 2012 by | Comments (2)
FavoriteLoadingAdd to Recipe Box

I don’t eat a lot of soup in the summer but I like this one because it’s light yet flavorful. The sauerkraut adds a ton of flavor and since it’s added at the end and not cooked it keeps it’s beneficial raw live probiotic cultures intact. Happy belly, happy tastebuds, happy you.

Kristy

Ingredients:

  • 2 medium onions, sliced into thin half moons
  • 2 portabello mushrooms, stems and gills removed, cut in half and thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 4 cups low sodium vegetable broth
  • 2 cups crushed or pureed tomatoes (I used Eden Organic Crushed Tomatoes)
  • 1/2 cup nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp dried majoram
  • 2 tbsp celery leaves, minced (the tiny stalks with leaves at the inside of the celery)
  • 1 tbsp parsley, minced
  • 4 cups Simple Naked Sauerkraut

Preparation:

  1. In a large soup pot or dutch oven heat the oil over medium high heat. Add the onions and mushrooms and sauté until tender, about 5 minutes. Add the salt and garlic. Lower heat to medium and let cook another 15 minutes or so until the onions are very soft and browned.
  2. Add the remaining ingredients except the sauerkraut. Heat to a simmer, cover and let cook at least 15 minutes.
  3. When ready to serve spoon 1 cup of the soup into each bowl and place 1/2 cup of sauerkraut on top of the soup. Stir and enjoy.

Nutritional Info:

Makes approximately 8 cups of soup before the sauerkraut is added.

Serving size 1 cup soup and 1/2 cup sauerkraut.

Nutrients per serving:  Calories: 132, Cal. from Fat: 35, Total Fat: 4g, Sat. Fat: .5g, Carbs: 19g, Fiber: 6g, Sugars: 6g, Protein: 7g, Sodium: 912mg, Chol: 0mg

Notes:

The sauerkraut is added at the end and not heated to optimize the nutritional benefits of the raw live cultures.

If sodium consumption is a problem reduce the amount of sauerkraut per serving to 1/4 cup. The soup will still taste great and you will reduce the sodium by 361mg.

Store soup in an airtight container separate from the sauerkraut in the refrigerator for up to 5 days. When reheating, heat only the soup and add the sauerkraut just before serving.

Pickles! Pickles! Pickles!

Jul 30 2012 by | Comments (4)
FavoriteLoadingAdd to Recipe Box

I love pickles.  Actually, I love homemade pickles.  Once you’ve made your own homemade pickles you’ll never eat them any other way.  Pickling is such an easy process and you can create any flavor you want. Below I’ve shared with you 4 of my favorite flavors of pickles.  There are so many fun and creative recipes out there and I encourage you to google some pickle recipes and see what interesting combinations you can come up with.  Pickling is a wonderful and natural way of preserving foods without the use of chemicals and artificial preservatives.  Homemade pickles will easily keep in the fridge for several months and often up to a year.  Wondering what to do with all those pickles?

Later this summer we will be releasing our very first cookbook  - The Burger Book – and we’ll make sure you put those pickles to good use, so get pickling!

~Sarah

Classic Crunch Pickles

Ingredients:

For Classic Crunch Pickles:

  • 1 1/2 small pickling cucumbers (about 3 inches long each)
  • 6 sprigs of fresh dill
  • 1 tbsp whole coriander seed
  • 1/2 tbsp whole mustard seed
  • 1 tbsp sea salt
  • 3/4 cup distilled white vinegar
  • 1 tbsp whole peppercorn
  • 2 cloves garlic, chopped

Tangy Garlic Pickles

For Tangy Garlic Pickles:

  • 1 1/2 small pickling cucumbers (about 3 inches long each)
  • 3/4 cup apple cider vinegar
  • 6 cloves garlic, chopped
  • 1 tbsp whole peppercorn
  • 1 tbsp sea salt

Red Hot Pickles

For Red Hot Pickles:

  • 1 1/2 small pickling cucumbers (about 3 inches long each)
  • 6 sprigs of fresh dill
  • 1/2 tbsp whole peppercorn
  • 2 cloves garlic, chopped
  • 1 tsp sea salt
  • 3/4 cup distilled white vinegar
  • 1 tbsp coconut sugar
  • 1 tbsp crushed red pepper flakes

Garlic Dill Pickles

Garlic Dill Pickles: 

  • 1 1/2 small pickling cucumbers (about 3 inches long each)
  • 8 sprigs of dill
  • 1/2 tbsp whole peppercorn
  • 1/2 tbsp whole mustard seed
  • 1 tbsp sea salt
  • 3/4 cup distilled white vinegar
  • 6 cloves garlic, chopped

Preparation:

  1. Slice the pickle as desired.  You can cut them into slices, spears, halves or even leave them whole.
  2. Add all the ingredients to a 16 ounce glass jar and top off with water.  *For the Red Hot Pickles first dissolve the coconut crystals in vinegar and then add the remaining ingredients.
  3. Seal and place in the refrigerator for 4-6 hours before eating.

Nutritional Info:

Nutritional info not available.

Notes:

Leftover pickles can be stored for several months in the fridge.  Please note that the longer the pickles sit the more intense the flavor.

Fresh Tomato and Peach Sauce

Jul 27 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

This Tomato Peach Sauce was one of my husband’s favorite meatball sauces. I admit he was a little hesitant at first when I told him it combined tomatoes and peaches but after he tasted it he was happy to give up the over used potluck classic of chili sauce and grape jelly meatball sauce. This is the perfect time of year for this sauce with both tomatoes and peaches in abundance. This sweet sauce is gently seasoned with spices and brightened up with a little squeeze of citrus at the finish.  Fresh Tomato and Peach Sauce works great over many different veggie burgers or Perfect No Meat Meatballs.

Kristy

Ingredients:

  • 3 cups grape tomatoes, halved
  • 2 large peaches, peeled, pitted and diced
  • 1 clove garlic, minced
  • 4 tbsp minced red onion
  • 1 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp minced fresh basil
  • 2-3 tbsp raw honey or brown rice syrup(depending on how sweet your peaches are you may need a little more-this sauce is supposed to be rather sweet)
  • 1 tsp cinnamon
  • 1/2 tsp red pepper flakes
  • 1/8 tsp ground white pepper
  • 1 tsp lime or lemon juice

Preparation:

  1. In a large skillet heat the oil over medium high and then add the tomatoes, peaches, onion and garlic. Saute until the tomatoes and peaches are soft.
  2. Add the vinegar and let simmer a minute before adding the remaining ingredients except the lime juice.
  3. Reduce heat and simmer on low until the tomatoes and peaches have completely broken down and the liquid has almost completely reduced.
  4. Transfer the mixture to a blender or food processor and puree until smooth. Stir in the lime juice.
  5. Strain through a fine mesh sieve for a smooth glaze or serve as is for a chunkier sauce.

Nutritional Info:

Makes approximately 1 1/2 cups.

Serving size 3 tbsp.

Nutrients per serving:  Calories: 60, Cal. from Fat: 17, Total Fat: 2g, Sat. Fat: 0g, Carbs: 12g, Fiber: 1.5g, Sugars: 10g, Protein: 1g, Sodium: 3mg, Chol: 0mg

Notes:

Store leftover sauce in an airtight container in the refrigerator for up to 5 days.

California Reuben

Jul 26 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

This sandwich is the plant based love child of Kristy’s California Dreaming Sandwich and the original Reuben sandwich.  If you’ve made our Perfect No Meat Meatballs then you know that they are not just for spaghetti and meatballs.  They are delicious on top of a pizza (SO much better than pepperoni), make the most amazing Italian Meatball Sub and now I’m repurposing them in a Reuben.  When my mom brought over her Simple Naked Sauerkraut the California Reuben was born.  I had originally planned on using avocado in place of the cucumber but one night my cats decided that the avocado made the perfect new toy and that idea was squashed (literally!).  I love the way this sandwich turned out and don’t think I could eat a Reuben any other way now.  The dairy free Thousand Island Dressing itself is amazing but paired with homemade sauerkraut, flavorful meatballs and fresh veggies you have one fantastic sandwich!

~Sarah

Ingredients:

For the sandwich:

  • 2 pieces of your favorite rye bread  (I used a marble rye from a local bakery)
  • 6 Perfect No Meat Meatballs, sliced in half
  • 1/3 cup Simple Naked Sauerkraut
  • 3 tbsp Thousand Island Dressing (see recipe below)
  • thinly sliced cucumbers or avocado
  • a small handful of sprouts (I used onion sprouts but any type will do)

For the Thousand Island Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/8 cup soy milk (you can also try rice milk, almond milk or oat milk)
  • 2 tbsp ketchup (I used my Roasted Tomato Ketchup but any ketchup will work)
  • 1 tbsp vinegar
  • 2 tsp raw honey or coconut nectar, optional (since the ketchup I used is a sweeter ketchup I did not need any other sweetener but if your ketchup is more sour then you might want to include this)
  • 2 tsp finely diced pickles
  • 1 tsp finely diced onion
  • a pinch of sea salt and black pepper to taste

Preparation:

For the Thousand Island Dressing:

  1. In a food processor or powerful blender process the oil and milk for about 15 seconds.
  2. Add in the remaining ingredients and pulse 3 or 4 times until combined.
  3. If the dressing is too thick for your liking just add a splash of milk and a tiny bit of water and pulse a few more times.

To assemble the sandwich:

  1. Toast the bread if desired and place a layer of meatballs on the bottom piece.
  2. Top with sauerkraut, Thousand Island dressing, cucumbers (or avocado), sprouts and the top piece of bread.
  3. Cut in half and enjoy!

Nutritional Info:

Makes 1 sandwich.

Nutritional info will vary depending on the ingredients used in the dressing and bread used.

Notes:

Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.  It makes a great dip for veggies as well as a sandwich spread.

 

 

Italian Meatball Sub

Jul 25 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

When I took my first bite of the Super Italian Meatball Sub at Native Foods Cafe I knew I had met a lifelong friend.  It was one of the best sandwiches I had ever tasted.  In fact it might have become an obsession with me and I might have made my family drive 45 minutes every night for 5 days just so I could get my fix.  After seriously looking into relocating closer to the restaurant I figured it was time to make this bad boy at home.  While I still love the original, my heart beats a little more for my homemade version.  My husband and I DEVOURED these when I made them.  In fact, we ended up eating the two I had made for the kids.  I’m pretty sure we would have gone back for thirds if we hadn’t run out of bread.  The combination of the pesto, ranch, marinara and meatballs just work so well together.  Top it off with caramelized onions and peppers and you’ll be in meatball sub heaven with the rest of us.  Enjoy!

Sarah

Ingredients:

Preparation:  

  1. In a small sauté pan heat the olive oil over medium heat and once hot add the onions and peppers. Sprinkle with sea salt.
  2. Continue to cook, stirring every so often for 20-25 minutes until soft and caramelized (depending on your stove you might need to lower the heat if the onions and peppers get too brown).
  3. Slice your baguette in half (for a toasted sandwich pop the baguette in the toaster first) and spread an even layer of pesto on the top half.
  4. Place a row of meatballs on the bottom half of the baguette and top with marinara sauce and ranch dressing.  Add the onions and peppers and replace the top bun.
  5. Slice in half and enjoy!

Nutritional Info:

Makes 1 sandwich.

Nutritional info will vary depending on the type of bread used.

Notes:

For your next potluck or get together try cutting these sandwiches into 2 inch pieces and serving on a large platter.  Think Subway catering only healthier!

Comments (0)

Simple Naked Sauerkraut

Jul 24 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

It hardly gets any more naked than this. Do you know what ingredients are in sauerkraut? Cabbage and salt. That’s it. You can add other things if you like, carrot, peppers, caraway seed or juniper berries, etc. but those are optional ingredients. I am of German heritage and my dad used to make sauerkraut so I grew up eating it and loving it. What I didn’t know then was how healthy raw sauerkraut is (this not does apply to store-bought pasteurized sauerkraut). Sauerkraut is cabbage that has fermented and fermented cabbage is even healthier and easier to digest than raw cabbage since the fermenting creates a naturally occurring probiotic.

I doubt we will ever see Jamie Lee Curtis or any other “star” making commercials selling sauerkraut like they do for yogurt but maybe they should because it’s so much better for you.

Kristy

Ingredients:

  • 2 heads cabbage (medium sized), cored and cut in thin shreds.
  • 2 tbsp sea salt

Preparation:

  1. Sterilize jars and lids.
  2. In a very large bowl mix together the cabbage and the salt. I like to sprinkle a little salt over each section of cabbage after I cut it and add it to the bowl but it doesn’t matter as long as the salt is thoroughly mixed in.

    Press down with a smaller bowl to break down the cabbage and release the juices.

  3. With a smaller bowl or jar or your hands work the cabbage by pressing on it repeatedly to break it down and release the juices. This will take a little time. You want to keep pressing until the juice covers the cabbage.
  4. Once you have a good amount of juice and the cabbage is softened pack it tightly into your jars. Add cabbage in small spoonfuls so you can pack each addition down firmly stopping about an inch or so from the top.  Divide any juice left in the bowl between the jars. The cabbage in each jar should be covered with liquid.
  5. Loosely cover jars with the lids and set aside in a place that will maintain a moderate temperature. Once or twice a day remove the lids and press down the cabbage to be sure it is submerged in the liquid. Replace the lids. (I place the jars in a dish to catch any liquid that bubbles up over the top)
  6. After a week your sauerkraut should be done. Tighten the lids and store in the refrigerator for up to 6 months.

Nutritional Info:

Makes approximately 4  jars (16 ounce).

Serving size 1/4 cup.

Nutrients per serving:  Calories: 14, Cal. from Fat: .5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 3g, Fiber: 1.5g, Sugars: 1g, Protein: 1g, Sodium: 361mg, Chol: 0mg

Notes:

Store sauerkraut in the refrigerator for up to 6 months.

 

The Perfect No Meat Meatball

Jul 23 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

The Perfect No Meat Meatball.  Or as it’s known around here – The meatball that took FOREVER, drove me insane and gave me food-mares (you know, nightmares about food, what?  you don’t get them????)  After countless attempts (and I do mean countless as I don’t even know anymore how many times I’ve tweaked this recipe) I’ve created the perfect no meatball.  My goal was to create a meatball that could fool even the biggest meat eater, was moist, flavorful and delicious.  Mission accomplished!

~Sarah

Ingredients:

  • 1 cup vital wheat gluten
  • 1 cup almond flour
  • 1/4 cup nutritional yeast
  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground fennel
  • 1 cup low sodium vegetable broth
  • 1 jar (7 ounces) no salt added tomato paste
  • 2 tbsp olive oil
  • 1 tbsp coconut aminos (if you don’t have coconut aminos you can use worcestershire sauce)
  • 2 cloves garlic, minced
  • 2 tbsp finely minced onion
  • 2 tbsp fresh minced parsley

Preparation:

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the wheat gluten, almond flour, nutritional yeast, basil, oregano, salt, pepper and fennel.
  3. In a small bowl combine the remaining ingredients.
  4. Pour the wet ingredients into the dry and stir until completely mixed. The mixture should be similar to cookie dough.
  5. Roll into balls using about 2 tbsp each of the mixture. Place in a non-stick baking pan (or lightly oiled pan if not non-stick). *Be sure to use a pan that will fit into a slightly larger pan that will contain water during baking.

    Place the meatballs into a pan, cover tightly with foil and then place into a slightly larger pan filled with approximately 1/2 inch of water.

  6. Fill a slightly larger pan than the one with the meatballs with about 1/2 inch water. Cover the pan with the meatballs tightly with foil and place into the larger pan with water.
  7. Bake 45 minutes. Remove from the oven and let sit 10-15 minutes before removing the foil.

Nutritional Info:

Makes approximately 32 meatballs.

Serving size 4 meatballs.

Nutrients per serving:  Calories: 207.5, Cal. from Fat: 93.5, Total Fat: 11g, Sat. Fat: 1g, Carbs: 12.5g, Fiber: 3g, Sugars: 3.5g, Protein: 17g, Sodium: 80.5mg, Chol: 0mg

Notes:

Leftover meatballs can be stored in an airtight container in the fridge for up to 1 week.

Comments (0)

Pumpkin Seed Pesto

Jul 20 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

This has been one incredibility busy summer for us.  We homeschool all year long. Add in the swim lesson 3 days a week on top of the music lessons, gymnastics, dance and karate (coming soon) and our summer is flying by.  We’ve also been doing a lot of traveling around the area while we were on a hunt for a new RV (we just purchased one and I’m so excited for our upcoming RV trips!).  For some reason our hunt for RV’s tended to take us north of Oceanside and we would frequently find ourselves having dinner at one of our favorite restaurants – Native Foods Cafe.  After eating countless Super Italian Meatball Subs I decided it was time to take matters into my own hands and recreate this amazing sandwich at home.  The first step was to come up with a tasty version of their pumpkin seed pesto.  I used roasted pumpkin seeds in this recipe and I gotta say – this was one of the best tasting pesto sauces I’ve ever had.  I’ve since used it on pasta, roasted vegetables and as a base for a pesto veggie pizza.  Good stuff I tell ya, good stuff!

~Sarah

Ingredients:

  • 1 cup fresh basil leaves, lightly packed
  • 3/4 cup extra virgin olive oil
  • 1/2 cup pumpkin seeds, raw or roasted (roasted gives the sauce a richer flavor)
  • 2 cloves garlic
  • 1/2 tbsp sea salt (if you are using a salted pumpkin seed then omit the sea salt)
  • 1 tsp lemon juice

Preparation:

  1. Place all of the ingredients in a blender or food processor and process for 10-15 seconds.
  2. That’s it!  Don’t you just love recipes like this!?

Nutritional Info:

Makes approximately 1 cup.

Serving size 1 tbsp.

Nutrients per serving:  Calories: 98, Cal. from Fat: 92.5, Total Fat: 10.5g, Sat. Fat: 1.5g, Carbs: 1g, Fiber: 0g, Sugars: 0g, Protein: 0g, Sodium: 0mg, Chol: 0mg

Notes:

Leftover pesto can be stored in an airtight container in the fridge for up to 3 weeks.

FavoriteLoadingAdd to Recipe Box

“Summer lovin’ had me a blast. Summer lovin’ happened so fast” (Grease-Summer Nights). I love summer. I love summer salads. I live on salads all year round but I especially enjoy salads in the summer with the fresh seasonal produce that isn’t available in the winter. Corn is one of my favorite summer ingredients so I paired it with a few other favorites like sweet potato and leeks and as if that isn’t enough to cause some summer lovin’ then the creamy, tangy dressing will make you want to break out in a chorus of “Hopelessly Devoted to You”.

Kristy

Ingredients:

 For the salad

  • 2 tbsp olive oil, divided
  • 3 sweet potatoes,peeled and diced small
  • 2 ears corn, cut from cob
  • 1 leek, washed well, sliced in half  lengthwise and thinly sliced white and green parts
  • 1/2 tsp sea salt
  • 1 tsp thyme

For the Garlic Dijonnaise

  • 1/2 cup canola oil
  • 1/4 cup non-dairy milk
  • 1 tbsp dijon mustard
  • 1 tsp raw honey
  • 1 tsp lemon juice
  • 1 tsp rice vinegar
  • 1 tsp granulated garlic
  • 1/2 tsp sea salt
  • 1/8 tsp ground white pepper

Preparation:

  1. In a small blender (like a Magic Bullet) add the milk and lemon. Let sit for a minute and then add the remaining ingredients and blend until thick and smooth.  Set aside.
  2. In a large skillet add 1 tbsp of the oil and the sweet potatoes. Sauté over medium high heat until starting to soften, about 5-7 minutes. Cover, reduce heat to low and cook until just tender but not mushy.
  3. Add the corn, leeks, salt, thyme and the remaining oil. Return heat to medium high and sauté until the leeks are soft and the corn is cooked. Let cool until just barely warm.
  4. Gently fold  in the Garlic Dijonnaise. You want to add the dressing while the vegetables are still warm so they absorb the flavor better.
  5. Serve warm or chill before serving.

Nutritional Info:

Makes about 6 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 163, Cal. from Fat: 103, Total Fat: 11g, Sat. Fat: 1g, Carbs: 13.5g, Fiber: 2g, Sugars: 4.5g, Protein: 2g, Sodium: 179mg, Chol: 0mg

Notes:

Store leftovers in an airtight container in the refrigerator for 3 days.

This salad is great as a complete meal by adding some cooked quinoa and serving over a cored tomato or tomato slices.

The Garlic Dijonnaise is good in many other salads as well. Try it in a pasta salad or in a traditional potato salad. Serve on the side as a topping for steamed, roasted or sautéed vegetables or even as a dip with raw veggies.

Out of necessity my cooking style is definitely simple, easy and if possible – quick!  This summer has been hectic and I’m often throwing together meals without real thought or concern for taste.  Let me tell you how thrilled I was when an email came in asking me to review Christy Morgan’s new book Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet.  I’ve been reading nothing but great reviews of this book and was super excited to give some of the recipes a try.  Here’s the lowdown…

Christy gets a 100% for a cookbook filled with simple, ‘clean’, and beautiful plant based recipes.  I was SO happy to see that none of her recipes contained artificial sugars or odd ingredients.  These recipes are based on delicious plant based foods that are worked together to create simply fantastic meals.  All the recipes are plant based but you will also find numerous recipes that are raw, gluten free, soy free, low or no oil and a bunch that can be prepared in 45 minutes or less (BIG win in my book!).  I’m also a big sucker for cookbooks that SHOW YOU what the recipes are suppose to look like when they are done.  Many times I’ve passed over what I’m sure is a great cookbook only because there are no pictures.  Christy’s book is FILLED with gorgeous food photography and I’m totally jealous and inspired at the same time.

As someone that believes that eating seasonal fresh fruits and veggies is so very important I was delighted to see that Blissful Bites has each section of the book color coded and separated by season.  Over 175 recipes are included and you can easily flip through the book to find recipes for each season.  One of the recipes that immediately caught my eye was Magical Raw Tacos (pg. 114).  I made these for lunch one day and loved them so much I had them for dinner too!

 If you are not a fan of garlic or onion then you will love this book even more.  None of Christy’s recipes use garlic or onion.  While I don’t agree with her reasons for eliminating garlic and onion from your diet, if you’re like me and LOVE garlic and onion then you can easily add it into her recipes as needed.  In fact, for the tacos, instead of basil I substituted with fresh green onions from my garden and in the red pepper cashew spread I added a clove of garlic.  I’ve since made the red pepper cashew spread again and have been using it on my salads – it’s so delicious!

As a sushi lover it was a guarantee that I would make Christy’s Sushi Rice Bowl (pg. 148).  It was fantastic!  I’m not fan of cilantro so I skipped that part and I of course added in some minced garlic and some finely chopped red onion.  I’ve always loved cold rice salads and this dish was amazing.  It would be perfect for a potluck or get together this summer.  My kids are big fans of banana pancakes and Christy’s recipe for Gluten Free Banana Walnut Pancakes (pg. 51) doesn’t disappointment.  I’m slowly working my way through the book and already have a bunch of recipes bookmarked to try this fall and winter.

I also love that Christy highlights the use of sea vegetables.  They are so packed with goodness and they rarely get the appreciation and attention they deserve.  There is also a section on natural sweeteners, cooking techniques and the importance of choosing organic ingredients.  For beginners this is a great resource to have on hand for many of your most asked questions.

We love this book so much we want to give away a copy to one lucky reader.  To enter simply leave us a comment telling us what your favorite recipe or meal is that leaves you feeling “blissful”?  You can earn an extra entry by liking The Naked Kitchen and The Blissful Chef on Facebook.  Use the entry form below for your chance to enter!  Giveaway ends Sunday, July 22nd at 11:59 pm PST.  We’ll announce our winner Monday, July 23rd on our Facebook Page.  Good luck to everyone!  If you can’t wait to find out if you won head over to Amazon and purchase your very own copy of Blissful Bites (you can even get it in a Kindle version!).

a Rafflecopter giveaway

Categories : Book Reviews, Reviews
Comments (53)