Lori, Author at Fake Food Free

Hibiscus Limón Grapefruit Margarita and Wild Ginger Mint Julep with Mixer Elixir

February 26, 2014

Welcome to the first cocktail week on Fake Food Free. This week I’m recapping some of the excellent cocktail mixers I discovered at the Fancy Food Show in San Francisco in January. This is post two of three. Check out post one for more great drink ideas!

The first place I stopped while at the food show was the new products pavilion. I love this area because it is full of passionate small companies who are excited about their products and they hope that you will be, too.

Nicely displayed in a corner booth, Mixer Elixir was a product that immediately caught my attention. I loved the trendy jars and logo design, and I think it’s been pretty well established that I like cocktails.

These drink mixers are from the San Diego-based company Praline Patisserie, created by pastry chef, Cruz Caudillo. They use few ingredients like fresh herbs, fruits and pure cane sugar to create a syrup that can be used to flavor seltzer water, teas, and of course, cocktails.

I had two varieties to try – Hibiscus Limón and Wild Ginger. Each has cocktail suggestions on the bottle.

For the Hibiscus Limón, a margarita with orange juice was suggested. But because I can’t think of hibiscus without thinking about Jamaica, and I also associate grapefruits with Jamaica, I added my own twist with grapefruit juice. Yes, I know we’re talking tequila and not rum (which I also associate with Jamaica), but trust me, a margarita is a winner with this one. The Hibiscus Limón is rich, sweet and tangy. It would make a unique soda mixed with seltzer or club soda as well.

The Wild Ginger has a wonderful spicy flavor and bourbon was the first thing that came to my mind. So I spiced up one of my favorite drinks, the Mint Julep. I may make all my Mint Juleps like this from now on. The kick from the ginger isn’t lost in sweetness like it can often be with sodas. I might even venture to use this Elixir as a flavoring in desserts.

In addition to keeping one around for myself, Mixer Elixir is going on my gift-ideas list. I like that both non-alcoholic and cocktail options are offered on each bottle making them perfect for just about everyone.

Hibiscus Limón Grapefruit Margarita

Makes: 1 drink

3 oz. red grapefruit juice
2 oz. gold tequila
2 oz. Mixer Elixir Hibiscus Limón
.5 oz. lime juice
Ice
Salt for rim of glass (I used this g rapefruit sea salt)
Lime slices for garnish

Place the grapefruit juice, tequila, Mixer Elixir and lime juice in a cocktail shaker. Add ice, cover and shake until cold.

Fill a salt-rimmed glass with ice. Strain the margarita into the glass. Garnish with a lime slice and serve.

Wild Ginger Mint Julep

Makes: 1 drink

2 oz. Kentucky bourbon
2 oz. Mixer Elixir Wild Ginger
2 sprigs fresh mint
Crushed Ice

Place the bourbon in a cocktail shaker with one sprig of the mint. Mull the mint with the bourbon to extract the oils. Add the Mixer Elixir and stir.

Pack a mint julep glass full with crushed ice. Strain the cocktail into the glass, over the ice. Garnish with the second mint sprig and serve.

Disclosure: This product was provided to me for review purposes. I was not required to write about it and received no compensation for doing so.

Cocktail Week: Lemongrass Mint Vanilla Cooler and Ginger Lemon Bourbon and Brandy with Ayala’s Herbal Water®

February 24, 2014

I gave up my beloved diet soda about five years ago (I used to drink 3 cans a day!). It was a big step in cutting artificial sweeteners out of my diet and one of the best decisions I’ve made.

While I can’t even think about drinking a diet soda these days, there is something I still crave often. The carbonation. We make our own club soda all the time, but I’m always on the lookout for flavored carbonated waters without any sweeteners. Especially when we need something for a road trip or when we make cocktails at home.

Let me introduce you to my new favorite find — Ayala’s Herbal Water®. I was thrilled to discover this product at the Fancy Food Show last month. Ayala’s Herbal Water® is water infused with organic herbal extracts. It has no sugar, no sweeteners and no preservatives. It also comes in both still and sparkling varieties.

The flavor combinations are anything but boring, but I thought me simply showing you water in a post might be. So I decided a couple cocktails were in order. The sparkling varieties are perfect for cocktails.

I had four sparkling flavors to try — Lemongrass Mint Vanilla, Cinnamon Orange Peel, Ginger Lemon Peel and Lavender Mint. There were none that I disliked, but my favorite surprised me. It was the Lemongrass Mint Vanilla and typically I’m not a huge mint fan. I really enjoyed how the vanilla flavor came through with this one and the mint was balanced by both that and the lemongrass.

None of the flavors need much to be turned into a great cocktail, especially since the refreshing flavor of the water should come through. I decided to use the Lemongrass Mint Vanilla and the Ginger Lemon Peel. A great choice. (P.S. The Lavender Mint is great with gin and the Cinnamon Orange Peel goes well with dark rum.)

Both of these drinks are perfect for spring, which is already arriving here in California. Proof is in all the gorgeous mint that I picked out of our herb garden. I hope spring makes it your way soon!

Lemongrass Mint Vanilla Cooler

Makes: 1 drink

1 oz. vodka
1 oz. dark rum
3 oz. Lemon Grass Mint Vanilla Ayala’s Herbal Water®
Ice
Mint sprig

Add the vodka and rum to a lowball glass and stir. Add the water. Add ice to fill the glass.
Garnish with a mint sprig and serve.

Ginger Lemon Bourbon and Brandy

Makes: 1 drink

1 oz. Kentucky bourbon
.5 oz. brandy
½ tsp honey
3 oz. Ginger Lemon Peel Ayala’s Herbal Water®
Ice
Lemon slice for garnish

Add the bourbon, brandy and honey to a small cocktail shaker. Stir well to dissolve the honey.
Pour into a lowball glass. Add the water. Add ice to fill the glass.
Garnish with a lemon slice and serve.

Disclosure: This product was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Pumpkin Seed and Lime Chicken from Dog-Gone Good Cuisine

February 18, 2014

Since the day we brought Dixie to her forever home three years ago, this sassy, sweetheart of a pug has had a favorite food.

Chicken on the bone.

If we dine on a vegetarian meal, she sleeps in the corner by the fireplace. Ribs or burgers? You can hear her snoring in her kennel. Even boneless chicken breasts don’t interest her.

But sit down with a plate of bone-in chicken and things drastically change.

She raises her nose to sniff the air. She nudges under your arm to get closer to the plate, and the sounds of soft, subtle whining and exasperated sighs can be heard throughout the house.

I’ve never seen anything quite like it. I have no idea what experience in her past made her develop a fondness for such a specific food, but that dog knows when you are having chicken on the bone.

And she wants some.

So when I received a copy of the cookbook, Dog-Gone Good Cuisine by Gayle Pruitt, I stopped my browsing when I found Pumpkin Seed and Lime Chicken. I knew I had to make it.

This might go down in history as the cutest cookbook, not to mention the most versatile. If you didn’t gather it from title, the book features recipes that are fit for both human and canine consumption. It includes a wonderful intro about ingredients that are safe for dogs and nutrients that benefit both you and your best friend. You’ll be thoroughly entertained by the tasteful pet photos and beautiful food photography by Joe Grisham. The recipes are simple and straightforward with ideas to please the entire family.

Also, don’t expect it to be all chicken and rice. The creativity here will inspire you. Plain Chia and Flaxseed Pancakes, Tomato-Carrot Soup and Mediterranean Meatballs on a Stick are a few more recipes I can’t wait to share with my furry family.

I also have to mention that my heart melted a little when I read the dedications, which included a mention of the author’s dog, Mister Casper. My childhood dog was named Casper. I knew him for the first 10 years of my life. What an amazing being.

As expected, the chicken was a hit (taken off the bone, of course.) This book is an excellent resource for cooking for your dog, and it would make a wonderful gift for all the dog lovers in your life.

Pumpkin Seed and Lime Chicken

Ingredients

4 chicken quarters, bone in, skin on
2 tablespoons olive oil
2 ounces raw pumpkin seeds
Juice and zest of 2 limes
1 teaspoon ground turmeric
½ teaspoon Celtic sea salt

Add all the ingredients except for the chicken to a food processor and pulse until the pumpkin seeds are in small chunks. Put the chicken in a bowl and pour the pumpkin seed mixture over the chicken, making sure to completely cover it. Refrigerate for at least 1 hour.

Place the chicken, skin side down, in a hot skillet or grill pan. Place a cover over the top of the chicken, touching the chicken with the lid, and pressing down on the top of the chicken. Cook for about 10 minutes, then turn the chicken over; the skin should now be a golden brown. Reduce the heat to medium-low, re place the lid over the chicken, and cook for another 30 minutes.

Serves 4 adult humans and 6 to 8 small to medium dogs.

Disclosure: This book was sent to me for review purposes. I was not required to post about it and received no compensation for during so. However, I was paid in full by two very happy pugs in the form of pug kisses.

Whole Grain Chocolate Cookie and McConnell’s Fine Ice Cream Sandwiches

February 14, 2014

This hearty, whole grain chocolate cookie is best served with a delicious ice cream. One of my new favorites is McConnell’s Fine Ice Cream based in Santa Barbara, Calif.

Whole Grain Chocolate Cookie Recipe | Fake Food Free

My first New Year’s Eve in California was spent in Santa Barbara. It was just last year and we were on the fourth day of our five day cross-country move. Knowing that we didn’t want to spend that particular night in a roadside hotel, we drove a few extra miles to the beach.

It was a short trip with two pugs along so we didn’t see much of the city, but since that little taste, I’ve wanted to return. I thought I had plenty of reasons for wanting to go back, but a few days ago I found one more.

This ice cream…

I was introduced to it through the Winter Fancy Food Show that I attended last month. You can order it online, but I fully support using it as an excuse to visit California.

Despite my endeavors to make most of the foods we eat, occasionally you come across something that you simply cannot master as well. You can’t make it any more delicious or natural. This ice cream is that for me.

McConnell’s has been making their ice cream since 1949, but I have yet to come across a company that uses such great ingredients or creates a product that tastes as good as this. I know. It’s ice cream. But the texture and flavor of McConnell’s is truly outstanding.

The ice cream is made from raw milk and cream from California grass-fed cows that is pasteurized and homogenized in-house. It’s then combined with cage-free organic eggs, some pure cane sugar and all kinds of natural, local ingredients like organic fruits and nuts.

I got four varieties to try:

Olive Oil & Salted Almonds – Mild and creamy. Vanilla lovers will enjoy its simplicity.
Milk Chocolate & Raspberry Jam – Smooth chocolate meets fresh raspberry swirl.
Eureka Lemon & Marionberries – It’s like California and the Pacific Northwest came to a party in my mouth.
Oaxacan Chocolate – A flavor so rich and complex (with hints of cinnamon) that you’ll keep taking bites just to analyze it some more.

While I was completely intrigued by the Oaxacan Chocolate, I decided that the Eureka Lemon & Marionberries was my favorite. It was tough to choice!

This ice cream needs nothing more than a spoon, but I thought I would use it in a Valentine’s Day dessert. I tested out a cookie recipe with whole grains, raw cane sugar and California butter to complement all the natural ingredients in the ice cream. The goal was a mildly flavored cookie that’s sweetness or flavor wouldn’t overpower the ice cream. These were perfect.

Whole Grain Chocolate Cookie and McConnell’s Fine Ice Cream Sandwiches

Makes: 6 ice cream sandwiches

½ cup unsalted butter, softened
¾ cup raw sugar
1 large egg
2 tbsp unsweetened cocoa powder
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1 ¼ cup white whole wheat flour
½ cup raw sugar for rolling the cookies
1 pint Eureka Lemon & Marionberries McConnell’s Fine Ice Cream (or your favorite flavor)

Preheat the oven to 375 F.

In a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 30 seconds. Scrape the sides of the bowl as needed, and increase the speed to medium-high. Beat for about 2 minutes or until well combined.

Reduce the speed to medium and mix in the egg. Mix in the cocoa powder. Scrape the sides of the bowl as needed.

Mix in the cream of tartar, baking soda and salt. Slowly add the flour, a little at a time. Mix just until all ingredients are combined.

Scoop out the dough and roll into generous golf ball size portions. Roll in the raw sugar and place on an ungreased baking sheet. Place only 6 to 9 cookies on each baking sheet. Press the cookies slightly flatten them.

Bake for 12 minutes or until the edges are lightly browned and centers of the cookies are somewhat firm. Cool for 1 minutes and transfer to a cooling rack to cool completely.

Once cooled, allow the ice cream to soften at room temperature for about 5 minutes. Place six of the cookies bottom-side up on a flat surface.

Top with a generous ¼ cup of ice cream. Place the remaining six cookies on top, bottom-side down, to create the sandwich. Gently press the cookies so that ice cream spreads to the edges. Depending on how generous you are with the ice cream. You may have some leftover. I suggest eating it.

Wrap the sandwiches in plastic wrap and refrigerate for at least 3 hours before serving.

If you are looking for more ways to use McConnell’s Ice Cream, check out Salty Sweet Life’s Pear, Gorgonzola and Thyme Galette!

Disclosure: I received this product for review purposes. I was not required to blog about it and I received no compensation for doing so. All thoughts and content here are my own. It’s really good ice cream!

Chocolate Peanut Truffles with Coconut

February 13, 2014

You can find me over at Fit Bottomed Eats today! I’m sharing about my love for peanut flour and these Chocolate Peanut Truffles with Coconut. No sugar or dairy added, and they are so easy to make. The perfect quick and natural treat for Valentine’s Day. Head over and grab the recipe there!

Black Bean and Butternut Squash Breakfast Bake Recipe

February 6, 2014

Start your day with this filling, protein-rich breakfast bake! It’s packed with hearty black beans and sweet pieces of tender butternut squash.

Despite wanting a warm, high-protein breakfast, cooking every morning has become a little overwhelming. I love cooking so this discovery really caught me by surprise.

I’ve narrowed it down to two reasons. The more I cook for my work, the less I want to spend free time doing it, too. I also like to wake up and get straight to work so I can free up time to exercise in the early evening. Spending the morning in the kitchen takes away from some of my free time and slows my start to a productive day.

All of this has made high-protein breakfasts challenging, so I decided to put together a morning meal that I could bake and reheat quickly throughout the week. This baked egg breakfast is full of good stuff and it turned out to be the perfect solution.

What set it apart for me was adding the black beans. They settle during baking and become something similar to a crust along the bottom. The small pieces of butternut squash add a slight sweetness that is especially good when topped with spicy salsa before serving.

Black Bean and Butternut Squash Breakfast Bake

Makes: 9 servings

Ingredients

1 tablespoon olive oil
2 cups peeled and cubed butternut squash
¼ cup diced onion
1 clove garlic, minced
¼ cup vegetable stock
¼ cup diced bell peppers
6 large eggs
½ tsp salt
¼ tsp ground black pepper
½ cup black beans, rinsed and drained

Prep

Preheat the oven to 375 degrees F. Spray or grease an 8 x 8 inch baking pan with olive or coconut oil.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the squash, onions and garlic.

Cook for 5 to 7 minutes, until the onions soften and the squash begins to brown.

Pour in the stock and let the vegetables simmer until the liquid evaporates, about 2 minutes. Prick the squash with a fork. It should be tender, but not falling apart. If it is still too firm, continue to cook until slightly tender.
Cooking time varies by the size of your cubes.

Stir in the bell peppers. Cook for 30 more seconds and remove from the heat. Transfer the vegetables to a medium mixing bowl to cool.

In a separate bowl, whisk together the eggs, salt and pepper. Pour this into the bowl with the cooled vegetables. Stir to mix all ingredients. Stir in the black beans.

Pour the eggs and vegetables into the prepared pan. Bake for 20 to 25 minutes until the center is firm and no longer giggles when you move the pan.

Cool for 10 minutes. Cut into 9 squares and store in an airtight container in the refrigerator. Mine keeps for up to one week.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

12 Favorite Recipes for Game Day

January 31, 2014

It’s that time of year again — the time that makes football fans, commercial watchers and puppy lovers happy. And let’s not leave out those of us who can’t get enough of everything food. I think we have the best deal of all – the challenge to come up with the most coveted snacking spread of the year.

In case you are short on ideas, I’ve gone back into the Fake Food Free archives and put together a collection of some great options. Unfortunately, there are no foods shaped like footballs and tiny helmets, but there are plenty ideas for meat eaters and vegetarians who want to keep the focus on real, homemade foods.

Enjoy the game!

Lettuce Wraps with Almond-Basil Chicken

Slow Cooker Black Calypso Beans with Beer and Bacon

Kentucky Bourbon Dogs

Classic Chili Dogs

Spicy Spiked Bacon Guacamole

Roasted Garlic and Black Bean Tomato Soup

Pesto Pizza with Red Grapes and Bacon

Tex Mex Poblano Eggplant Pizza

Tamarind Beef Satay

Smoky Ham Salad with Olives

Tofu Po’Boy with Barbecue Cole Slaw

Tequila Lime Shredded Beef

(Clicking on the title will take you to the recipe.)

Grilled Rosemary and Garlic Salmon with Smoked Sea Salt Recipe

January 27, 2014

Salmon is one thing that I never order when we go out to eat. It’s not that I don’t like it, but that it is so simple to make at home. I can’t justify paying so much more for it when we are out. (I have similar feelings about pasta.)

I’m perfectly capable of tossing some herbs, citrus, salts or oils on a beautiful piece of salmon and putting it on the grill. Not only is it healthy, it one of the fastest meals I can throw together.

With commitments to both eating more fish and firing up the grill more often in the new year, this salmon has been making the dinner rotation quite a bit. I realize not everyone lives in the mid-60 degree temperatures of the East Bay right now, so grilling may feel out of season. You can easily broil or bake the salmon, it just won’t have the same smoky flavor so be sure to try it again when the temps warm and you pull out the grill.

Grilled Rosemary and Garlic Salmon with Smoked Sea Salt

Makes: 6, 4 oz. Servings

4 cloves garlic, minced
1 ½ tbsp olive oil + plus extra to brush on the grill
1 ½ tsp finely chopped rosemary leaves, about 2 small sprigs
½ tsp smoked sea salt (this Bourbon Smoked Sea Salt from Kentucky is my favorite)
1 ½ lb. filet of salmon, skin-on (check Seafood Watch for the best varieties)

Fire up the grill and take it high heat, about 475 to 500 degrees F.

In a small dish, stir together the garlic, olive oil, rosemary and salt. Place the salmon on a baking sheet, skin-side down, and rub the herb and oil mix over the fish.

Brush the grill with olive oil and place the salmon on the grill, skin-side down. Grill for 15 to 17 minutes, until the thickest part is cooked through and begins to flake.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Baked Coconut Curry Cauliflower Recipe

January 22, 2014

I’ve been trying to come up with some side dishes that aren’t grain-based. Don’t get me wrong, I love grains. But when I’m not training for specific events, I find I have to keep an eye on overloading my plate with carbohydrates. I’m usually good with some sautéed kale or spinach, but I have reached my limit on leafy greens at the moment.

Since I am awful at getting stuck in vegetable ruts, variety has been the focus when I’m at the farmers markets. Last week I stumbled on a table that was filled with beautiful white bundles of cauliflower so I couldn’t resist stocking up. Cauliflower is another vegetable that I tend to overdo it on, but I had a short break recently so it was time to work it back into the rotation.

Instead of roasting it with some curry powder like I often do, this time I decided to dress it up a little bit. I used light coconut milk because I thought the regular coconut milk I use would be too thick. Adding the almond meal gave the curry sauce just the right consistency. It came out rich and creamy with a wonderful curry flavor that was slightly sweetened with coconut.

Baked Coconut Curry Cauliflower

Makes: 4 servings

1 medium head of cauliflower, broken into florets
1 (14 oz.) can light coconut milk
¼ cup + 2 tbsp almond meal
1 tbsp curry powder
1 tsp grated fresh ginger
½ tsp salt

Preheat the oven to 425 degrees F.

Place the cauliflower in a large bowl. Pour in the coconut milk, ¼ cup of almond meal, curry powder, ginger and salt. Stir until everything is combined and the cauliflower is coated.

Spray or grease an 8 x 8 inch baking dish, or three 2-cup ramekins. Transfer the cauliflower to the baking dish and pour any remaining liquid over the top. Sprinkle the top with the 2 tablespoons of almond meal.

Bake for 30 minutes, until the tops are browned and the cauliflower is tender. Serve warm.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Apple Peanut Butter Protein Shake Recipe

January 14, 2014

This peanut butter protein shake is filling and full of flavor! It uses both peanut butter and peanut flour.

I know, I know. Who needs another smoothie recipe? January hit and food blogs erupted with smoothies and juices. But bear with me. This one wasn’t planned. I threw it together the other day and it was so good that I felt required to share.

Three things about me and smoothies.

First, I should admit that I can’t stand the word smoothie. I do not know why. It has something to do with the way it rolls off the tongue. So you will find me calling them shakes. And for most that I make, protein shakes. This is because I’m always throwing things in that help naturally boost the protein content, like nut butters and nut flours.

Second, I go through phases with shakes. I either crave them or I can’t stand the thought of them. Each phase usually lasts about a month. Yet another thing that I have no explanation for.

Third, I’ve found that a pinch of salt makes all the difference. I’ve put together shake combos that turned out to be so disappointing, but a dash of salt, even in a sweet shake, is all it needed to bring out the flavors.

The past week or so I can feel myself entering the crave phase. (It might have something to do with the smoothie eruption I mentioned earlier.) So I’ve been trying to come up with some combinations that are outside the yogurt and banana box. I’ve also been trying to find more ways to incorporate peanut flour because I love the stuff.

The result? This protein shake. Feel free to jump on the bandwagon with me and give it a try.

Apple Peanut Butter Protein Shake

Makes: 1 serving

1 cup milk (Any variety. I used almond, and if you make it yourself that’s even better.)
1/3 cup unsweetened applesauce
2 tbsp light roasted peanut flour
1 tbsp natural, unsweetened peanut butter
1/8 tsp ground cinnamon
Pinch of salt
1 to 1 ½ cups of ice

Combine all ingredients in the blender, except for the ice. Puree until smooth.

Add the ice a little at a time and blend well, until it reaches your desired thickness.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Older Posts

Newer Posts

Archives

Hibiscus Limón Grapefruit Margarita and Wild Ginger Mint Julep with Mixer Elixir

Hibiscus Limón Grapefruit Margarita

Wild Ginger Mint Julep

Cocktail Week: Lemongrass Mint Vanilla Cooler and Ginger Lemon Bourbon and Brandy with Ayala’s Herbal Water®

Lemongrass Mint Vanilla Cooler

Ginger Lemon Bourbon and Brandy

Pumpkin Seed and Lime Chicken from Dog-Gone Good Cuisine

Pumpkin Seed and Lime Chicken

Whole Grain Chocolate Cookie and McConnell’s Fine Ice Cream Sandwiches

Whole Grain Chocolate Cookie and McConnell’s Fine Ice Cream Sandwiches

Chocolate Peanut Truffles with Coconut

Black Bean and Butternut Squash Breakfast Bake Recipe

Black Bean and Butternut Squash Breakfast Bake

12 Favorite Recipes for Game Day

Grilled Rosemary and Garlic Salmon with Smoked Sea Salt Recipe

Grilled Rosemary and Garlic Salmon with Smoked Sea Salt

Baked Coconut Curry Cauliflower Recipe

Baked Coconut Curry Cauliflower

Apple Peanut Butter Protein Shake Recipe

Apple Peanut Butter Protein Shake

Thanks so much for reading!

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