Sunday, December 20, 2015

C is for: Chicken Parm Meatballs {you taste so good...}

Sing it with me now...

"Chicken Parm you taste so good..."

It's funny the places I draw my inspiration. I actually thought of this recipe during one of those Peyton Manning Nationwide commercials.

Seemed like a natural combo. All of the ingredients of delicious Chicken Parm (chicken, breadcrumbs, Parmesan, mozzarella, herbs, marinara sauce) wrapped up into one tasty meatball.

I've actually made these twice this month and they were hits both times. The first was at my college girlfriends' annual ornament exchange (which I got to attend for the first time in Seattle!) and the second was at a co-worker's Christmas party. I made a few tweaks and I am really happy with the finished product. They are fabulous as a party appetizer but would also be amazing on a big plate of spaghetti or on a sub.

Thursday, December 17, 2015

B is for: Barley Risotto with Brussels Sprouts, Fennel & Apple

How is it possible that Christmas is in a week?!?

I feel like I got back from Mexico, blinked and it was Christmas. I also feel like I probably say this every year.

The sad part is, I was trying to be proactive and actually made this risotto for my friend Dana pre-Mexico so that I could post it shortly after I wrote about my trip to Tulum.

A month later, here I am.

But enough apologizing. Let's talk risotto. Similar to my farrotto and my brown rice risotto... I decided to use a whole grain to keep it healthy but still cook in the traditional risotto style. This dish also utilizes some of my favorite fall/winter produce: brussels sprouts, fennel and apple.

Wednesday, November 18, 2015

A is for: Ahau Tulum, Avant Rent A Car & the Tres Amigas {travel}

When Sachi asked me last year if I wanted to go to Mexico with her, I said "absolutely" without hesitation. Not because I had strong feelings about the specific destination, but because she is a dear friend and we'd been talking about taking a trip together for awhile. (You may remember her from blog appearances such as "Sushi with Sachi" or my forays into Indian cooking).

Our schedules never really coincided last fall, so we postponed 'til 2015. The timing couldn't have been better. It was a much-needed escape for both of us, and we added a third traveler to the mix, my friend & makeup artist Susie Popovich... who, as it turns out, was a frequent visitor of Tulum.

And as it also turns out, Tulum is a very magical place that should absolutely be on your list to visit if you haven't already.

Monday, November 2, 2015

A is for: Avon Prime Meats & Apple, Caramel Cornbread Stuffed Pork

Perhaps it's my Montana roots or my rural upbringing (I grew up on a cattle ranch/wheat farm 'til the age of 5), or the fact that my Granddad once owned a butcher shop (Leon's Lockers)... but I'm a sucker for a mom and pop grocery store with a quality meat counter.

So when Matt Cormier of Avon Prime Meats reached out to me via Twitter, I jumped at the opportunity to come check out his shop.

And then I was sad I didn't do it sooner.

I was completely blown away.

It's like Disney Land for foodies! Tons of local specialty products, an impressive prepared foods section (Matt has worked in restaurants previously), and of course some of the highest quality meats you'll find in the area.

Monday, October 12, 2015

Z is for: Zucchini Muffins with Cherries & Chocolate {Gluten Free} + a Costco Giveaway

I love me some Costco.

Sometimes people are surprised I shop there considering I live by myself. But you don't have to be a big family to make a Costco membership worthwhile.

Among the things I often buy there: organic olive oil, organic chicken, frozen shrimp, prosciutto, canned tuna, sun dried tomatoes, San Marzano canned tomatoes, castelvetrano olives, chicken stock, gluten free pasta, almonds, toilet paper, laundry detergent, Advil, Zyrtec, gas... I could literally could go on and on.

So I'm super excited today to not only offer up a great recipe that uses a lot of my favorite Costco ingredients, but also a giveaway for people in the New England area as we get ready to celebrate the opening of the New Britain Costco!

Wednesday, September 23, 2015

Y is for: Yellow Corn Mexican Panzanella Salad

I swear when I made this salad last week it was still summer. It was 85 degrees and I was still running the AC.

And then suddenly overnight it switched to fall. It's ok though, all these veggies will still be in season for at least another week or two (or more if you live in Cali), so this can be your farewell to summer celebration of corn and tomatoes and padron peppers.

I made this out of a hodgepodge from recent Blue Apron shipments and random stuff I had on hand. I love doing that. It makes me feel like I'm on an episode of Chopped.

Except without the high pressure. And TV cameras. And discerning judges. And wacky ingredients.

(OK, it's not really like Chopped at all, but it's still fun).

Tuesday, August 18, 2015

W is for: Watermelon Mint Mimosas

Anyone who knows me knows my obsession with the bubbly.

I like other wines and cocktails and even the occasional beer too (I mean, I don't discriminate my alcohol), but there's something about a nice glass of champagne that just makes me happy.

I don't normally order mimosas. (As my friend Laura would say: "I'll have a mimosa, but hold the OJ.) My philosophy: if it's good champagne, why ruin it with juice? And furthermore, why dilute my morning buzz with other liquids? (Unless it's a cup of coffee with Bailey's in it.)

However, I will make an exception if it's particularly fresh and delicious, and this one certainly fits the bill for a boozy August brunch.

Because, as my mom captured on a restaurant window recently: "A brunch without mimosas is just a sad, late breakfast."

Monday, August 17, 2015

W is for: Watermelon Skewers with Feta, Mint & Cucumber

Where has this summer gone???

Seriously, I know I say this every August, but this particular summer seemed to fly by faster than most.

Inevitably, my blog posts suffer in times like these. Take these little watermelon skewers for example. I made and photographed them over a week ago, and I'm just now getting around to posting.

I'm choosing to hold onto these summer days as long as humanly possible because I know what comes next... the beautiful colors of fall, and then 6 months of miserable East Coast winter.

These skewers are a perfect way to highlight the fresh flavors of the season and squeeze those last few drops of summer before it's gone.

Sunday, August 2, 2015

W is for: West Hartford Happy Hour

My friend Jeremy and I started this blog post in November of 2014 out of our love for West Hartford happy hours and our desire to share it with the people of central Connecticut.

In reality, I'm not sure how much this appeals to the majority of my blog readers, so perhaps it was a bit selfish on our part. Not that we need an excuse to go to happy hour every week, but this certainly gave us one.

The West Hartford Center happy hour phenomenon really is something. They truly are the cheapest and best happy hour deals I have ever come across. I'm curious how and when it all started. Which restaurant decided it was going to offer great food and drinks at ridiculously low prices, the popularity of it forcing the hand of every other restaurant in the center? This, we may never know. But I can confidently say we do know which ones are the best. You know why I know? Because we tried them all. Every. Single. One. It was our duty in order to bring you this comprehensive list.

Because we started this project 9 months ago, some of the specific food and drink items might be tad outdated, but we stand behind our rankings. For this reason, we plan to revisit some of these spots on "official blog business" and update them where needed. (Because... you know, for the integrity of the blog). Special shout out to these fine establishments of WeHa for providing us a fun project over the last year and to Jeremy's lovely fiancée Rita for putting up with our semi-weekly excursions.

To help judge value and make us do math when we're tipsy, we set a budget of $40 for two people (tax and tip not included). As for the rating system... it's pretty simple. Scale of 1-5, four categories, bonus points for happy hours that go three hours or are offered on the weekends. They are listed in order of highest total score to lowest. Cheers!!

Monday, July 27, 2015

V is for: Vegan Valencia Orange Sherbet

As a kid, trips to the Great Falls, Montana mall were synonymous with the Orange Julius stand. If you've never had one (and unless you grew up in the Midwest), the best way I can explain it is like a creamsicle blended up into a shake.

It was orangey, it was creamy, it was delicious.

That's what this orange sherbet reminds me of.

I decided to make it vegan to go along with the alphabet theme, so I subbed coconut milk for the dairy here. I actually LOVED this substitution, as it gave it a bit of a tropical feel.

You'll need about 2 cups of freshly squeezed orange juice, which will take about 8 oranges. To speed up the process, store the oranges and the coconut milk in the fridge until you're ready to make your sherbet. (And yes, it's sherbet, not "sherbert.")

Thursday, July 2, 2015

U is for: USA USA Boozy Popsicles

Never before has a post been more appropriate than it is this weekend.

Not only will we be celebrating our nation's independence with BBQ's and fireworks on Saturday... but Sunday we will be cheering on the U.S. women as they try to capture their first World Cup title since 1999.

In other words, a lot of red, white and blue.

Enter these slightly boozy, super fun and extra delicious popsicles. Perfect for cooling down on a warm summer day and celebrating good ol' 'Merica.

Also... special shout out to my friend Jeremy. I was feeling a little un-inspired and tempted to skip over the letter "U" all together this time. But he insisted I stay the course and came up with a few ideas to help get me going.

Tuesday, June 16, 2015

T is for: Tuna Tartare Tacos with Mango & Avocado

My friend Stephanie celebrated her 30th birthday last weekend and kicked off the day of festivities with a BBQ at her place.

I asked what I could bring, and she put me in charge of bringing an appetizer of some sort.

That left my options pretty wide open, so I decided to make something that I could also share on the blog.

I've been wanting to do some sort of tuna tartare for awhile, and I felt like this was a perfect opportunity. It's a nice appetizer for a hot day because it's served cold and is very light to contrast with the heavier BBQ fare.

Plus... who doesn't love mini tacos of any sort?!?

Thursday, June 4, 2015

T is for: Tequila Sunrise Jello Shots

Last weekend, my friends Ashley and Matt decided to host the inaugural Backyard Olympics at their house. (AKA drinking and playing lawn games in the sun). I asked what I could bring, and they both responded with the same answer:

"Jello Shots."

Well duh.

It was about 85 degrees that day, so I wanted to make something fun, summery and refreshing. (And also something that started with "T" so I could post it on the blog).

(Double duh).

Enter these Tequila Sunrise Jello Shots, complete with multi-functional drink umbrellas. It's basically summer all wrapped up into a miniature, disposable shot glass.

Friday, May 22, 2015

S is for: South Africa, Part III: Safari at Notten's Bush Camp {travel}

As I mentioned in Part I of this post, going on safari was at the top of my South Africa bucket list (and my bucket list in general), just as diving with Great White Sharks was at the top of Dana's.

As a kid, I was always obsessed with the "big cats," and you will find many of them in South Africa, such as lions, leopards and cheetahs. Naturally, seeing those were a priority for me during our 2-day safari.

Kruger National Park is the largest game reserve in South Africa, and one of the largest in all of the entire continent. While there are camps you can stay at within the park, my research led me to Sabi Sands, which is a private game reserve just outside of Kruger. There are no fences between the two, so the animals are free to roam as they please. Benefits of a private reserve include luxury accommodations and often times, better game viewing.

Tuesday, May 19, 2015

S is for: South Africa, Part II: Cape Town Food & Wine {travel}

Since the idea for our South Africa trip was hatched over a glass (ok, bottle) of wine, it's only fitting that we drank plenty of it during our 8-day stay.

Just outside of Cape Town, you'll find the Cape Winelands, which is the largest producing wine region in South Africa. It is divided into six individual sub-regions, of which we visited half. (Did I mention we like wine?)

Cape Town is also home to some really fantastic and eclectic food. The entire country is a melting pot of cultures, which of course spills over into the cuisine. There's a strong Malaysian influence, stemming from when the Dutch brought over Malay slaves in the 1600's. There's also traditional African staples, as well as European influences. (Don't worry, we tried pretty much all of it!)

S is for: South Africa, Part I: Adventures in Cape Town & Beyond

My friend Dana and I have only known each other for about a year and a half, but right away it was clear we were meant to be lifelong friends. Early on, we discovered that we both share a passion for good food, wine, traveling the world and the occasional late-night Taco Bell run. It was a friendship match made in heaven.

So as we were sitting on her couch in December (drinking wine, obvi), I asked what her travel plans were for 2015. She said she wasn't sure, that she really wanted to go to South Africa and dive with Great White Sharks, but added that no one would go with her. To which I immediately replied (/slash yelled): "Uhhhh.... I'll go! As long as we can go on safari."

And with that, our South African adventure was born. We both had a desire to spend considerable time in Cape Town, and made that our home base for six days. Many tourists opt to stay in Camps Bay by the ocean, but we were having none of that. Instead, we settled on a perfect Air BnB flat in the city center with a killer view of Table Mountain and close proximity to everything (namely, the bars on Long & Bree Streets).

*At the time, it was about $105 per night, but I believe it's gone up a bit in price since.

Sunday, May 3, 2015

R is for: Ramp Pesto

OK... I'm SO freaking excited about this post. For a number of reasons.

1.) This pesto is bomb. No really. It's pretty phenomenal. You should totally make it. (And soon. Ramp season doesn't last very long).

2.) I'm starting to get the hang of my new camera, which is really fun and exciting. (In a totally nerdy photography way, though I still have a ways to go.)

3.) I just downloaded Lightroom CC for editing (thanks Cuz Erin), and I can't even tell you the difference it's made, and I haven't even scratched the surface. (More nerdy photography stuff... so I won't bore you).

4.) And... this has nothing to do with ramp pesto, but I leave for South Africa in THREE DAYS. (I should totally be packing, but instead I'm blogging).

Friday, May 1, 2015

Q is for: Quinoa Mexican Pilaf

I knew I was going to make quinoa for the blog this week.

Being that there's not a ton of options when it comes to "Q" foods, I've featured it quite a bit. My quinoa & ground turkey zucchini boats are one of my all-time most popular posts, and the kale and quinoa gratin is one of my faves. I've used it in a salad, I've stuffed it into an acorn squash. But I've never posted about it as a stand alone dish, which is ironic considering I make it quite a bit at home.

So anyways, my original plan was to recreate something I'd had from Whole Foods recently with blueberries and feta. But then I walked in to the store, and saw everything on display for Cinco de Mayo.

Mexican Quinoa. Arriba!

Thursday, April 30, 2015

P is for: Piña Colada Jelly Shots

So I actually hesitated posting these.

Not because they aren't blog worthy or delicious. (Trust me, they are both).

But I recently purchased a fancy new camera for blogging and traveling and now I look back at my old photos and they just don't look as good. (I made these a few weeks ago before the camera purchase).

Go ahead and file this under: #foodbloggerproblems

But I digress.

These shots use real pineapple juice and real coconut cream and rum.

They are like vacation in your mouth. To get the recipe... head over to Tablespoon.

Wednesday, April 22, 2015

P is for: Pecking, Grazing and Rooting {Blue Hill at Stone Barns Restaurant Review}

I'm fortunate to say that I've eaten some pretty spectacular meals in my life. Among some of my favorites that come to mind are: my two amazing trips to Gary Danko in San Francisco, Mama's Fish House in Maui, and Aria in Sydney, Australia.

But recently, I had the pleasure of dining at Blue Hill at Stone Barns, which blows all of those places away. This is more than just a 5-star meal. It's a 5-star experience. 

My friend Dana shares my love for food and adventure and recently suggested this spot. Apparently it's a favorite of the Obama's, and it's easy to see why.

It's the epitome of Farm to Table dining, considering you're enjoying your meal AT an actual farm in the Pocantico Hills of New York.

Monday, April 20, 2015

O is for: Overnight Oats

Lately, my work schedule has demanded for some rather early wake-up calls.

Now, admittedly, for most of my career, 7am would've been early to me and you all would be rolling your eyes.

But these days, I consider 7am sleeping in. My alarm generally goes off at 4:45 so that I can be to work around 5:30 (sometimes earlier).

Like I said... early. Painfully early.

But I've figured out a couple shortcuts so that I can sleep as long as I possible in the morning before rolling out of bed, brushing my teeth, making tea, throwing on some clothes and jetting out the door. I've got it down to about 15 minutes flat by making two key changes:

1.) I shower at night.
2.) I make my breakfasts the night before.

Saturday, April 11, 2015

N is for: #NoChampagneLeftBehind {Savor CT}

One of the things I love about my West Hartford girlfriends is that they equally share my love and enthusiasm for drinking champagne on pretty much any and all occasions.

So when we all decided to attend the inaugural Savor CT event last night (with my mom Wendy in tow), our #NoChampagneLeftBehind hashtag was born. (Because, when you're paying $110 for a food and wine tasting ticket, you'd better get your money's worth, right?)

First, let me say that the event was a smashing hit among the six of us. A huge space at the Connecticut Convention Center in downtown Hartford was transformed into a food and drink adult playground.

Wine/beer/cocktail vendors and plenty of scrumptious food to fill our bellies (soaking up said bubbles).

Tuesday, April 7, 2015

N is for: Nutella Grilled Cheese & National Grilled Cheese Month

Happy National Grilled Cheese Month!

As far as food holidays go, I generally think they are a *tad* silly. But when it comes to grilled cheese, I will celebrate like it's Thanksgiving Day.

In all of my grilled cheese adventures, I've never really gone the dessert route. I've come close... my (epic) PB&J grilled cheese last year gravitated to the sweet side, but considering it used homemade bacon jam instead of a fruit jelly definitely kept it savory.

But with Nutella being the star ingredient here, this one is truly a sweet sandwich. And if you're thinking it sounds like a weird combo... I'll tell you the same thing I did when I posted the PB&J...

Don't you dare knock it 'til you've tried it.

Wednesday, April 1, 2015

M is for: Mexican Mule

I love me a good Moscow Mule.

But, I have a confession to make: I'm sort of a copper cup snob.

Before ordering a mule at a bar or restaurant, I may or may not first ask if they serve theirs in copper mugs. (I know, how very high maintenance of me).

But seriously, they are SOOO much better in a copper cup. I don't know why, they just are. They stay so cold and delicious and you just feel really cool drinking them.

In fact, I love the copper mugs so much, I ordered a set to enjoy at home.

Recently though, I've started to stray away from vodka in general. Gin is sort of my go-to at the moment (see, French 75). And I'm also loving tequila. Enter... the Mexican Mule.

Sunday, March 29, 2015

M is for: Maple Mustard Deviled Easter Eggs {+ a foolproof trick for peeling eggs}

Soooooo. These are totally adorable.

And delicious.

And perfect for Easter this week.

And you should definitely make them. Like, right now.

I'm super excited about this post for multiple reasons. For starters, I just love it when I have an idea in my head and I not only execute it, but it actually turns out better than I had imagined.

(I mean, just LOOK at those cute little deviled bunny rabbit eggs!!)

Secondly, I've finally conquered my nemesis: peeling hard boiled eggs. I had previously tried every freaking trick in the book to no real avail. (Check this post).  But finally, FINALLY, I have discovered the egg peeling Holy Grail, thanks to my friend Kim.

Wednesday, March 25, 2015

L is for: Lemon Basil Pesto {and how to freeze it}

I realize basil pesto is a pretty basic thing, and you may or may not need a recipe for it... but this photo turned out too pretty NOT to post it on the blog.

Here's what happened.

About 6 or 7 weeks ago, I had a bunch of extra basil, and instead of allowing it to go bad, I decided to make a batch of pesto.

It happened to be a perfect lighting scenario in my kitchen, so I snapped a quick photo and decided to save it for a future post.

So even though I didn't make this recently, I DID recently use some of this very pesto in a delicious pasta dish and I thought it would be a perfect time to share with you one of my favorite kitchen tricks.

If you are sitting there wondering how I'm eating pesto 6 weeks after the fact, don't get too grossed out. It involves a silicone mold and the freezer.

Tuesday, March 17, 2015

K is for: Kirsch {French 75 Cocktail}

I'm seriously so random.

First of all, let's back up and appreciate the fact that I'm still going strong with this alphabet theme on my posts. You would've thought by now I would've just given up, but I'm kind of stubborn like that, so onward through my ABC's I go.

Which brings me to "K." Not the worst letter. Not the best. I considered a kabocha squash curry but I couldn't find any of the squash (too late in the season I think). Then I thought... "hey maybe some Kielbasa sausage?" Yeah, that could work.

And then I stopped by my favorite wine/liquor store (Wise Old Dog... seriously it's the best) and spotted some Kirsch. I've never actually had it, but suddenly I was determined to do something with it.

See? So random.

Thursday, March 5, 2015

J is for: Jello Shots {for St. Patrick's Day}

I swear I tried to think of another "J" recipe that didn't end in "ello shot."

I had intentions of things like Jasmine rice pilaf or Jalapeno popper grilled cheese sandwiches (I still might do that at some point), but in the end, I mixed some gelatin and vodka together and called it a day.

And it was a glorious day.

Even better if made for St. Patrick's Day.

St. Patrick’s Day is one of those holidays where drinking is not only encouraged, it’s required. And guess what? That makes it a perfect occasion for some boozy jelly shots!

So bust out those leprechaun shoes and get your (ombre) green on! And if you’re lucky, there will be a pot of gold (sprinkles) waiting for you at the end.

Click here to get the recipe on Tablespoon!

Thursday, February 26, 2015

I is for: Ice Cream with Chocolate, Cayenne, Chile & Cinnamon {Mexican Hot Chocolate Ice Cream}

I’ve about had it with the snow and the cold.

Everywhere you go in Connecticut, there are mountains of the white stuff piled wherever it will fit. But the worst is the feeling you get when you walk outside. Like someone is punching you in the face with a big chunk of dry ice.

So you may be wondering why, in the dead of winter, I’m making ice cream.

I decided to pull a Jedi mind trick on this stupid winter.

Some real, ninja, voo-doo psychological warfare.

I’m tricking winter into going away.

Because you *think* this is just regular chocolate ice cream. Until you take that first bite and get the spicy kick of the cayenne and chile powder that immediately warms your belly.

Take that, winter.

Sunday, February 22, 2015

H is for: Hawaii {travel}

My dad is the hardest working person I know.

He’s a wheat farmer in Montana, and to say it’s a demanding job would be an understatement. But he’s good at it. And most importantly, he loves it.

However, if anyone deserves a vacation once a year, it’s him.

So when he and my step mom started going to Hawaii about 5 years ago, I was so thrilled for them. And when they decided to have the entire fam go for a 2015 reunion, I was even happier!

They were so generous to rent a four bedroom home in Puamana (just south of Lahaina) on the island of Maui for me, my sister, brother in law, nephew and step sister to enjoy for a week.

Thursday, February 12, 2015

H is for: Heart Box Jelly Shots & Sangria Jelly Shots {for Valentine's Day}

Aloha party people!

Quick post on my last full day in Hawaii (not to worry... MUCH more on that coming in a future blog post). But as it generally does when you are on island time, time flies and it totally slipped my mind that Valentine's Day is in TWO days.

I will be spending mine with a few girlfriends attending 50 Shades of Grey (sorry, we had to). Whether you are celebrating the day with someone special or just hanging with friends, these jelly shots are sure to make your day a little sweeter (and boozier).

Both are wine-based, so they are a little less strong than your normal jelly shots, but just as delicious. To get the heart shaped shots, click here and for the sangria shots, click here. Happy V-Day!

Thursday, January 29, 2015

G is for: Guacamole & Chips {Chipotle Copycat Recipe}

OK... first thing's first.

If you are planning to make guacamole for the Super Bowl this weekend and you haven't yet purchased your avocados... stop what you're doing and head to the store.

You need to give those creamy green orbs of goodness a chance to perfectly ripen before using them.

Once you've got that taken care of, you can continue reading.

Ready? Cool.

So... I realize that most people don't need an actual recipe for guac. But the reason I decided to do this particular post is I wanted to recreate the famous guacamole from Chipotle Mexican Grill (yes, I know it costs extra).

Monday, January 26, 2015

F is for: Football Feast {Buffalo Chicken Meatballs, Mini Pizzas, & Chili Tortilla Cups}

I write this from a hotel room in Bristol, CT as the East Coast braces for Snowmageddon 2015. The show must go on at ESPN, and the Super Bowl will most certainly go on Sunday despite any lingering questions about underinflated footballs.

Speaking of which, "Deflategate" was actually the inspiration for part of this meat-lovers Superbowl menu I came up with today. So while everyone was stocking up on bread and milk, I was buying things like pizza dough and blue cheese.


Saturday, January 10, 2015

E is for: Easy Empanadas {with Spinach, Mushrooms & Goat Cheese}

Sometimes I take a photo and I'm so pleased with it I think I could be a professional food photographer. (Pats self on back).

Other times, I take a photo and no matter what I do, it just doesn't do the food justice and I consider scrapping the post altogether. (Face palm).

Turns out, empanadas aren't the most photogenic of foods. Especially when it's winter. And I"m losing light. And I'm hungry. And all I want to do is devour said empanada.

So I present to you... spinach, goat cheese and mushroom empanadas. They are delicious. And easy.

You just might have to take my word for it.

Friday, January 2, 2015

D is for: Detox Salad with Kale, Quinoa, Apples & Grapefruit

The calendar has changed to January, and that means it's time for the "D" word.

As in "Detox."

Time to hit the gym, eat healthy and work off all that holiday weight.

But let me set things straight: I'm not a believer in juice cleanses or anything of the sort. If you're one of those people who like to drink cayenne-laced lemonade for a week straight, then more power to you, but I'm not one of those people and you would not want to be around me if I was.

I need food. Real food. Good food.

But that doesn't mean you have to sacrifice taste. There are things you can eat that naturally help detoxify the body without depriving it of necessary nutrients!
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