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  1. #1
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    Recipes anyone! Yes please!

    Primal Fuel
    Here are various recipes I got from different sources
    Paleo dinner/lunch recipes
    [SIZE="7"]Almond Crusted Salmon[/SIZE]
    Ingredients
    • 1/2 Cup almond meal
    • 1/4 tsp coriander
    • 1/8 tsp cumin
    • 4 salmon fillets
    • 2 tsp lemon juice
    • Sea salt
    • Fresh ground black pepper
    Instructions
    1. Preheat the oven to 500F.
    2. Combine almond meal, coriander and cumin in a small bowl
    3. Spritz the salmon with the lemon juice and season with salt and pepper.
    4. Coat each fillet with the almond meal mixture.
    5. Place skin side down on an oiled pan
    6. Bake at 500F for 15 minutes


    Apple glazed Turkey

    2 turkey breast cutlets, 4-6 oz each
    1/4 cup apple juice (or the juice of 1 medium/large apple)
    1/4 cup chicken stock
    1 clove of garlic, minced
    2 T fresh tarragon, minced
    1/2 tsp fresh ginger, grated
    salt and pepper
    extra virgin olive oil
    1/2 tsp of arrowroot powder, optional

    Instructions
    1. Combine the apple juice, chicken stock, garlic, tarragon and ginger together in a small bowl. This will make the sauce.
    2. Heat a skillet over medium high heat until hot.
    3. Add 1 T olive oil
    4. Salt and pepper the turkey cutlets and sear 2 minutes on each side. PLace on plate when done.
    5. Reduce the heat to medium and add the sauce to the pan.
    6. As the sauce comes to a boil add the turkey cutlets back to the pan. Cook for a few more minutes until the turkey is done.


    Buffalo chicken wings in peanut sauce
    1 lb. chicken wings
    2 T. almond butter
    1/4 C. hot pepper sauce
    1-2 T. wheat-free tamari sauce
    2 t. olive oil
    Directions
    Bake wings at 375 degrees for 20 minutes.
    In saucepan, melt almond butter heating slowly.
    Stir in hot pepper sauce, tamari sauce, and olive oil. If sauce gets too thick, add a little more tamari and oil.
    Brush wings with sauce.
    Bake for 10 more minutes.
    Turn over and baste with sauce.
    Bake 10 more minutes


    Chicken with rosemary and mushroom

    • 2 boneless, skinless chicken breasts
    • 4 tablespoons olive oil
    • 1 cup sliced mushrooms
    • 1 clove garlic, minced
    • 1 teaspoon fresh rosemary leaves or 1teaspoon dried rosemary
    • 1 tablespoon hazelnuts, chopped
    • salt and pepper to taste
    Instructions
    1. Fully cook 2 chicken breasts, either in a Foreman Grill or cut into pieces and cook on the stove with a small amount of oil.
    2. Add oil, rosemary, hazelnuts, garlic, salt and pepper to a pan on medium high heat. Simmer together for 5 minutes.
    3. Add the mushrooms and cook for another 3 minutes or until mushrooms are browned.
    4. Poor oil mixture over chicken and enjoy.




    Coconut chicken• 2-4 Chicken Breasts
    • 1 egg
    • 1/2 cup Almond Meal
    • 1/2 cup Coconut Flake
    Instructions
    1. Mix together Almond Meal and Coconut Flake in a bowl.
    2. Beat egg in separate bowl.
    3. Dip chicken breast in egg and roll in dry mixture.
    4. Pan Fry in Coconut Oil


    Grilled flank steak and pineapple salsa• 1 lb flank steak, preferably grassfed
    • 2 tsp olive oil
    • 1 tsp chipotle powder
    • 4 slices of pineapple or pineapple rings
    • 1 1/4 C chopped red bell peppers
    • 1/2 C chopped red onion
    • 1/4 C chopped cilantro
    • 2 Tbsp lime juice
    Instructions
    1. Prepare the grill. (you can broil this in a pan as well)
    2. mix oil and chipotle powder in a small dish.
    3. Brush onto both sides of the steak, then grill for around 5 minutes on one side. (or 3 minutes under the broiler)
    4. Flip and continue to grill for around 3 minutes more. (or about 2 minutes under the broiler)
    5. Remove to a plate and cover for 10 minutes.
    6. Grill the pineapple rings for 2-3 minutes per side.
    7. Cute the pineapple into small chunks and place in a bowl.
    8. Add the remaining ingredients.
    9. Slice the steak thinly, serve with the salsa.
    10. Serves 4


    Salmon with coconut cream sauce
    about a 16 oz. salmon filet (wild caught)
    3/4 shallots, diced
    3 cloves garlic, mince
    2 tsp. olive oil
    • 2 T fresh basil, chopped
    • zest from one lemon
    • fresh lemon juice, from one lemon
    • 1/2 C low fat coconut milk

    Instructions
    1. Preheat oven to 350 degrees.
    2. Sprinkle salmon with some pepper and sea saltand quickly grill on both sides.
    3. Place salmon on a baking sheet.
    4. In a non-stick skillet, saute garlic and shallots in olive oil.
    5. Add lemon zest and lemon juice.
    6. Add coconut milk slowly and bring liquid to a low boil.
    7. Reduce heat and add basil.
    8. Pour over salmon and bake for 10-15 minutes.
    Last edited by yESiCan; 08-05-2010 at 05:30 PM.

  2. #2
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    Sweet potato hash• 1 medium sweet potato or yam, diced into small cubes
    • 1/2 cup chopped onions
    • 1/2 cup chopped bell peppers (optional)
    • 2 tsp olive oil
    • fresh ground pepper
    Instructions
    1. Heat the oil in a skillet over medium heat.
    2. Add the onions and saute for 2-3 minutes.
    3. Add the sweet potatoes and bell peppers, and 1 Tbsp of water.
    4. Cover and cook for 15 minutes or until the potatoes are soft.
    5. So to not burn, turn and toss frequently.
    6. Serve, sprinkling with fresh ground pepper.

    Cauliflower Rice

    • 1 head cauliflower (or however much you want)
    • 2T olive oil
    Optional Spices and Seasoning:
    • 1/2 t. ground curry
    • 1 green onion, finely chopped
    • dash each of cayenne pepper, sea salt, ground black pepper
    • 1 T. olive oil
    Instructions
    1. Microwave cauliflower on high in a covered dish to soften it, checking it once a minute until it has softened. DO NOT ADD WATER, as it will become gummy. There is plenty of moisture in the cauliflower.
    2. Process the cauliflower in a food processor until it is the size of rice or couscous, either using a plain steel blade or a shredder blade. Alternatively, you can shred it with a hand-held grater, or even a knife. The key is to make it fine.
    3. Saute the cauliflower in a pan with oil and any additional seasonings you desire--garlic, ginger, tamari wheat-free sauce, curry, or just pepper.

    Grilled Chicken with Walnut Pesto Sauce
    4. Chicken
    5. 3-4 Chicken Breasts
    6. Trader Joe’s Everyday Seasoning to taste (or just some cracked black pepper)
    7. Pesto Sauce
    8. 4 oz fresh basil (3 ½ cups)
    9. 1 cup walnut halves and pieces
    10. 6 garlic cloves
    11. 1 cup olive oil
    12. 1 tsp sea salt
    13. Juice from ½ a lemon
    14. Heat your grill over medium high heat for approximately 10 min. Sprinkle both sides of the chicken breasts with either the Trader Joe’s seasoning or with just some black pepper. Turn grill down to low and place the chicken on the grill. Close the lid and grill for 7-10 minutes. Flip the chicken, close the lid, and grill for another 7-10 minutes. Remove the chicken and cover with tinfoil and set aside. Now it’s time for the pesto. In a food processor add the walnuts, garlic, sea salt, and olive oil. Process until smooth. Add the basil and lemon juice and process again until smooth. Slice the chicken and spoon the pesto sauce on top to serve.

    Warm Arugula Salad
    15. 6 strips nitrate free bacon diced
    16. 2 shallots finely chopped
    17. 7 oz arugula
    18. 1/4 cup olive oil
    19. Handful of chopped walnuts
    20. Ground black pepper to taste
    21. Place the arugula in a large salad bowl and set aside. In a medium sized skillet brown the diced bacon. Add the shallots and saute with the bacon until the shallots are translucent. Add the olive oil to the pan and heat just until warm. Pour the olive oil, bacon, shallot mixture over the arugula and mix well. The heat from the bacon mixture will slightly wilt the arugula – this is what you want! Add some fresh ground black pepper and serve immediately topped with a sprinkle of walnuts.

    Dry Rub Burgers
    22. 1 ½ tbsp chili powder
    23. 2 ½ tsp paprika
    24. 1 tsp cumin
    25. ¼ tsp cayenne pepper
    26. ¼ tsp ground white pepper
    27. 2 1/2 lbs grass fed ground beef (makes about 7-9 medium sized burgers)
    28. sea salt to taste
    29. Mix all dry rub ingredients together. Form hamburger meat into patties and cover both sides generously with the dry rub. Let the burgers sit in the fridge for about 30 minutes before cooking. Either grill or pan fry about 4 minutes each side for medium, less for rare, more for well… (sprinkle on sea salt once the burgers are in the pan or on the grill).

    Sweet Potato Rounds
    30. 2-3 yams
    31. 3-4 egg whites
    32. 21 seasoning blend from Trader Joe’s or Oregon, Thyme, and Garlic Powder
    33. ground black pepper
    34. sea salt
    35. olive oil
    36. Slice sweet potatoes into round discs. Separate eggs and add as much 21 seasoning spice blend and black pepper as you like. Dip each sweet potato round into the egg mixture and lay flat on a parchment paper lined cookie sheet. Drizzle the rounds with olive oil and sprinkle on more seasoning – this is key – and then sprinkle on a little sea salt. Bake at 350 for 30 -40 minutes. The egg whites make these a little crispy, and I actually finished them under the broiler for about a minute which made them even crispier, but still soft and yummy in the middle.

    Lasagna
    37. 2 lbs grass fed ground beef
    38. 1lb mild Italian sausage (I used Sicilian chicken sausage from Trader Joe’s)
    39. 1 red onion diced
    40. 4 cloves crushed garlic
    41. 2 tbsp dried oregano
    42. 2 tbsp dried basil
    43. 1/2 tsp cayenne pepper
    44. 1/2 tsp sea salt
    45. 2 tbsp olive oil
    46. 1 28 ounce can of diced tomatoes drained
    47. 1 small can of tomato paste
    48. 1cup organic black olives sliced
    49. 6 zucchinis thinly sliced(I used my slicer blade in the food processor for thin, even zucchini rounds – for more “lasagna” like noodles slice lengthwise with a mandolin slicer).
    50. In a large soup pot saute onions and garlic in the olive oil for about 3 minutes. Add ground beef and sausage and brown. Season meat mixture with all dry ingredients and add drained diced tomatoes and tomato paste and mix well. In a big lasagna baking dish place a layer of sliced zucchini and then ladle on a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with another layer of sliced zucchini and top with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and back at 350 for 30 min. Let sit for 10 min before serving.
    Last edited by yESiCan; 08-05-2010 at 05:31 PM.

  3. #3
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    MALAYSIAN CHICKEN CURRY IN COCONUT
    MILK
    1 chicken, cut into chunks
    1 tbsp. chili powder
    2 tbsp. curry powder
    1 tbsp. paprika
    1 tsp. cumin
    3 cloves garlic, chopped
    2 onions, chopped
    2 tomatoes, roughly chopped
    1/2 cup chopped cilantro
    2 tbsp. oil
    1 bay leaf
    1 cup coconut milk
    3 cup water
    Salt and pepper to taste
    Heat oil in big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices and stir together well. Add the potatoes. Let cook until chicken and potatoes are tender. Add the remaining ingredients.






    FROM EVERYDAY PALEO WEBSITE
    Everyday Paleo Pizza
    Crust:
    2 cups almond meal
    2 eggs
    3 tbsp olive oil
    ¼ tsp baking soda
    1 tsp garlic powder
    1 ½ tbsp fresh rosemary chopped
    Toppings:
    1 cup organic marinara sauce from Trader Joe’s
    1 lb Italian pork sausage nitrate free
    2 crook neck yellow summer squash diced
    3 green onions chopped
    Handful of torn basil leaves
    2 small tomatoes diced
    1/2 cup roasted red peppers diced
    Handful of sliced black olives
    Preheat your oven to 350. Using a spoon mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Lightly grease a pizza pan or a cookie sheet with olive oil. Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle (or an oval in my case…). You want to make the dough as thin as possible. Your pizza will be about 12 inches across. Bake JUST the crust in your pre-heated oven for 20 minutes. While your crust is cooking, prepare your toppings. If you use sausage like we did, this is when you should crumble it into a large saute pan and brown. After the crust if done, remove from the oven and evenly spread the marinara sauce over the crust. Add the sausage and all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes.

    Ginger Shrimp Salad
    1 lb medium shrimp (tails removed, cooked, and de-veined – I buy them frozen and already cooked)
    3 green onions
    1 tsp grated fresh ginger
    1/2 tsp crushed garlic
    Pinch of sea salt
    Palm full of red pepper flakes
    Juice from 1 lemon
    Fresh Arugula
    Olive oil to taste
    1 Avocado
    If you are using frozen shrimp like I did; thaw, drain, and pat dry with paper towels. If using fresh shrimp, remove tails, de-vein, and toss into boiling water. Bring the water back to a simmer. Once the shrimp rise to the top remove them and place in ice water. Then drain and pat dry with paper towels. Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, salt, and pepper. Serve on a bed of arugula garnished with sliced avocado and top with a drizzle of extra virgin olive oil.

    Curried Hash

    2 sweet potatoes
    2 zucchini
    2 shallots
    2 omega 3 enriched eggs
    1/2 tsp sea salt (optional)
    1 tbsp curry powder
    1/2 tbsp cinnamon
    5 tbsp coconut oil
    Peel the sweet potatoes and rinse. Using a food processor or a cheese grater, shred the sweet potatoes and the zucchini. Using a hand held chopper, finely chop the shallots. In a large mixing bowl, combine the shredded potatoes, zucchini, shallots, eggs, and spices. In a large skillet, heat the coconut oil over medium, add the hash, and cook stirring frequently until the potatoes are soft and start to crisp up. Serve immediately. This is a great post workout snack!!

    Quick Curry Soup
    1 yellow onion diced
    3 zucchini squash halved and sliced
    2 lbs grass fed ground beef
    2 tsp crushed garlic or 6 minced garlic cloves
    4 tbsp curry powder
    1 tsp ground turmeric
    1 tsp ground cumin
    1 tsp cinnamon
    2 tsp ground ginger
    2 cans coconut milk
    2 tbsp coconut oil
    Chopped cilantro
    Saute the onions in the coconut oil until tender, add the ground beef and brown. Add all the spices to the ground beef and onion mixture and stir well. Pour in the coconut milk and add the sliced zucchini. Bring the soup to a simmer and let it cook for about 5 – 7 minutes or until the zucchini are tender but not too mushy. Serve with a little chopped cilantro for garnish.

    Stuffed Avocados
    3 -4 ripe avocados
    4 cans of Trader Joe’s tuna packed in water
    3 green onions
    3 celery stalks
    1 palm full of dried dill
    1 tbsp garlic powder
    fresh ground black pepper to taste
    grape tomatoes halved
    about 1 cup of Olive Oil Mayo- 1egg, 1 1/2 tbsp apple cider vinegar, pinch of sea salt, few shakes of cayenne pepper, 1 tsp yellow mustard, 1 cup olive oil
    Cut avocados in half lengthwise and remove the stone – leave the peel on. In a large mixing bowl mix together the tuna, celery, onions, and spices. In a food processor process for 5 seconds the egg, vinegar, mustard, cayenne pepper, and sea salt. For another 5 seconds of blending slowly add the olive oil until it makes mayo.
    Add the mayo mixture to the tuna, mix well, and scoop onto halved avocados and top with tomatoes.
    Enjoy!

    Chicken Sausage n’ Shrimp
    2 packages of gluten free chicken sausages halved and sliced (I used sun dried tomato from Trader Joe’s)
    1 bag of frozen already cooked shrimp
    2 sliced leeks
    1 sliced red bell peppers
    1 big bunch of chopped asparagus
    1 cup chicken broth
    1 tsp sea salt
    1/4 tbsp all spice
    garlic powder to taste
    3 tbsps coconut oil
    Saute leeks in coconut oil until soft, add bell peppers and asparagus until crisp but tender. Add sausages and all other remaining ingredients except for shrimp. Bring to a simmer and add shrimp just until the shrimp are hot. Serve over Winter Squash Puree.

  4. #4
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    Breakfast and Sweets
    Blackberry Cobbler

    1. 3 cups of fresh blackberries
    2. 1 1/2 cups almond meal (finely ground almonds)
    3. 1 omega 3 enriched egg
    4. 2 tbsp coconut oil
    5. A drizzle of raw organic honey
    6. Cinnamon to taste
    7. “So Delicious” coconut milk
    8. Preheat oven to 350. Pour the blackberries into a pie pan. In a small bowl mix together the egg, almond meal, and coconut oil, and shake in a bunch of cinnamon. Stir well. The mixture will be really thick and clumpy. If you wish, drizzle a bit of raw organic honey on top of the blackberries. By hand (or if you have a 2 year old to help you, that works just as well…) crumble the almond meal mixture on top of the blackberries and bake in your pre-heated oven for 35 minutes. Serve in bowls with cold “So Delicious” brand coconut milk poured over the top.


    Pumpkin Custard

    1/4 C raw honey
    1. 1/2 t salt
    2. 1 t cinnamon
    3. 1/2 t ginger
    4. 1/4 t cloves
    5. 2 eggs
    6. 15 oz can pumpkin or 1 3/4 C cooked pumpkin
    7. 1 1/2 C coconut milk
    8.
    9. Mix all and bake at 400 for 15 minutes, then 350 for 40-50 minutes.
    10. Custard is done when a knife can be inserted in the center and comes out
    11. clean.
    12.

    Scrambled Eggs with Mushroom and Pine Nuts
    13. Ingredients
    14. 3 eggs
    15. 2tbs chives, finely chopped
    16. 1cup sliced mushrooms
    17. 1tbs oil
    18. 1tbs pine nuts
    19. Salt and pepper
    20. Instructions
    21. Place oil in a frying pan on medium heat, fry onions for 3-4min or until slightly browned, remove from pan.
    22. Whisk eggs in a bowl then place in the frying pan, stirring continuously.
    23. When eggs have almost cooked through, add the chives and continue cooking for a further 1min, or until eggs are
    24. cooked through. Add salt and pepper to taste.
    25. Remove from heat and stir in mushrooms before serving.

    Grilled Garlic Mushrooms with Bacon
    Use egg white with this
    26. Ingredients
    27. 2cups sliced mushrooms
    28. 3 rashes bacon, finely chopped
    29. 3tbs parsley, finely chopped
    30. 3tbs olive oil
    31. 3 garlic cloves, finely chopped
    32. Salt and Pepper
    33. Instructions
    34. Pre-heat grill on medium-high heat.
    35. Place all ingredients in a bowl and combine well.
    36. Place on grill and cook, stirring occasionally for 5-8min, or until bacon has become slightly crispy and mushrooms have
    37. slightly shriveled. Add salt and pepper to taste.
    38. Serve straight away.

    Fried Eggs with Veggies
    39. Ingredients
    40. 2 eggs
    41. 1tbs oil
    42. 2 broccolini stalks
    43. 2 broccoli florets, broken into smaller florets
    44. 2 asparagus stalks, cut into three pieces
    45. ½ cup button mushrooms
    46. Instructions
    47. Place vegetables on a pre-heated grill on medium-high heat. Cook for 2-3min, stirring occasionally.
    48. Meanwhile, heat oil in a frying pan on medium heat, add eggs and cook until desired texture has been reached.
    49. Place vegetables and eggs on a plate to serve.

    Scrambled Eggs with Smoked Salmon and Lemon Mayonnaise
    50. Ingredients
    51. 3 eggs
    52. 2 thin slices smoked salmon
    53. 1tsp mayonnaise
    54. 1tsp lemon juice
    55. Instructions
    56. Whisk eggs in a bowl then place in frying pan on medium heat, stirring continuously.
    57. When eggs have cooked, place on a serving plate. Place frying pan back on heat and add smoked salmon, cook on
    58. each side for 20seconds, or until salmon has warmed.
    59. In a small bowl, combine mayonnaise and lemon.
    60. Place salmon next to the scrambled eggs on the serving plate, and top with lemon mayonnaise.
    61. Serve straight away.

    Banana and Flaxseed Pancakes
    62. Ingredients
    63. ½ cup mashed banana
    64. 2tbs almond butter
    65. 1 ½tbs ground flaxseeds
    66. 1 egg
    67. Coconut oil
    68. Instructions
    69. Place ingredients in a bowl except for the coconut oil and
    70. combine well.
    71. Place some coconut oil in a frying pan on low-medium
    72. heat, and then place a scoop of pancake mixture into the
    73. frying pan. Cook for 1min before flipping over and
    74. cooking for a further 1min on the other side.
    Bfast with eggs added in
    1/2 avocado, 2 strawberries, a little bit of walnuts all covered in balsamic.

    Paleo Brownies
    1c. almond butter
    2 eggs
    1 squirt of honey - which i think you really dont need

    whip all of that up until creamy. i spread it in an 8x8 baking pan, but i suggest to go with something smaller. cook @350 for, like, 25 mins. keep an eye on it though because if you overcook it, it gets really dry. the filling was about 4T heavy cream whipped with cocoa powder to taste
    Last edited by yESiCan; 08-05-2010 at 05:36 PM.

  5. #5
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    from sonofgrok.com
    Ingredients:
    SoG Coconut Griddle Cakes
    - 1 cup finely ground unsweetened coconut. Easy to make by throwing shredded coconut in a food processor.
    - 1 egg

    Sandwich Fodder:
    - Bacon
    - Sausage patties
    - Eggs any way you want em. I like fried.
    - Or any other of your favorite breakfast foods

    Directions:
    1. First you will need to make the Coconut griddle cakes. These can be eaten on their own like pancakes but warning: they tend to be a little dry (great with butter and fruit though!). Mix the fine coconut and the egg together in your bowl. This will give you a nice batter. Cook on the stove in a little bit of evoo like pancakes. See picture below.



    2. Next, cook up your innards. Pretty self explanitory on the bacon and sausage. Cook the eggs however you like em. See picture below.

  6. #6
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    Awesome! Thanks!!!

  7. #7
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    +1000000 on the thanks

  8. #8
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    Cool! I just glanced through them quickly, but that blackberry cobbler sounds insanely easy, and could be done with any berries. I'm definitely trying that!
    "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

    I'm blogging again, at least a little bit.

  9. #9
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    *drools*

  10. #10
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    Primal Blueprint Expert Certification
    you cook and Ill give you free room and board!
    lol

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