**NEW** HEALTHY MEAL PLAN 2017 – 4 Full Weeks PLUS More Than 100 Recipes!!

Hi lovelies! The New Year is hear and if you’re anything like me, you’re probably trying to get back on track with healthy eating which is why I am so excited to share my brand **NEW** Healthy Meal Plan which includes 4 full weeks of menus PLUS more than 100 healthy recipes! I really hope you love it as much as I do and that it helps you live inspired this year.

CLICK HERE to purchase my HEALTHY MEAL PLAN 2017 eBOOK!

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Special Meal Prep Made Easy eBook Bundle

This Meal Prep eBook Bundle contains all three of my Meal Prep Made Easy eBooks, Menus 1-6, Menus 7-12 and Menus 13-18. In total these three eBooks include more than 120 original recipes and 18 weekly shopping lists to help you eat well all week long!

When you purchase the bundle you will save over 25% off the individual price of all three eBooks.

CLICK HERE to purchase my Meal Prep Made Easy Bundle for $12.99!!!

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*NEW* Meal Prep Made Easy eBook | Menus 13-18

This brand **NEW** Meal Prep Made Easy eBook contains 6 new delicious and nutritious menus. These 6 menus are full of rich, hearty autumn-inspired flavors and lots of healthy, nutrient ingredients. Included in the eBook are more than 40 original recipes PLUS weekly shopping lists to help you eat well all week long!

I’ll be sharing a new Meal Prep menu on my YouTube channel each week in September, but for early access to all of the recipes and shopping lists you can purchase the eBook now!

CLICK HERE to purchase my Third Meal Prep Made Easy eBook!!!

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30 DAYS OF SMOOTHIES eBOOK

I know that you all LOVE your smoothies so today, I’m super excited to share my very first  30 Days Of Smoothies eBook. It contains 30 original smoothie recipes that will simply make your mornings better!

As some of you may know, every day through January I posted a brand new smoothie recipe on Instagram. This is a compilation of ALL of those great recipes plus some handy tips and 5 pages of text recipes for you to print and take straight to the grocery store.

I hope you love them all as much as I do!!!

Click Here to Purchase on Etsy

 

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3 Easy Pie Recipes | Thanksgiving 2017

Homemade Pie Crust
Homemade Pumpkin Pie Spice
Thanksgiving Recipes
Holiday Recipes

Frequently Used & Favorite Items
Leaf Cookie Cutters

Pecan Pie
1 premade pie crust
2 ½ cups pecan halves
¼ cup butter, melted
1 cup corn syrup
½ cup brown sugar, packed
3 eggs
1 tsp vanilla extract
Salt to taste

In a large bowl, whisk together eggs, brown sugar, corn syrup and melted butter. Stir in pecans. Transfer mixture to pie shell and bake at 350ºF for 40-45 minutes, or until top is golden. If you find that the crust is browning too quickly, carefully tent a piece of aluminum foil over the top. Make sure the foil isn’t touching the pie filling. Allow pie to cool completely before serving.
Enjoy!

Apple Pie

1 premade pie crust
1 premade pie dough
7-8 granny smith apples, peeled, cored and chopped
½-¾ cup brown sugar, depending on sweetness of apples
2 tsp cinnamon
2 tbsp flour
1 egg, whisked (for egg wash)
1 tbsp sugar, for sprinkling (optional)

In a large bowl, coat apple slices with brown sugar, cinnamon and flour. Mix well. Pour apple mixture into pie shell and egg wash the visible pie dough. Top with rolled out pie dough and egg wash. Sprinkle over sugar and cut 2 holes in the top of the pie to allow steam to escape. Bake at 350ºF for 45-50 minutes, or until crust is golden and apples have softened.
Enjoy!

Spiced Maple Pumpkin Pie
1 premade deep dish pie shell
14 oz pumpkin purée, canned
2 eggs
½ cup brown sugar
½ cup whipping cream
2 tbsp sour cream
2 tbsp maple syrup
2 tbsp pumpkin pie spice (http://bit.ly/1W0Vi0x)
⅛ tsp cayenne (or to taste)
Salt to taste

In a large bowl, whisk all ingredients together. Pour into pie shell and bake at 350ºF for 40-45 minutes. Cool completely before serving.
Enjoy!

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Curried Cauliflower Soup | #Homemade

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Kitchen Essentials
Immersion Blender

Homemade Soup Recipes
Slow Cooker Recipes
Homemade Broth Recipes
#Meatless Monday Recipes

Frequently Used & Favorite Items

Curried Cauliflower
1 cauliflower head, cut into florets
3 carrots, diced
1 onion, finely diced
3 garlic cloves, minced
1 tsp ginger, freshly grated
2 tbsp curry powder
6 cups vegetable broth
1 can coconut milk
Oil
Salt and pepper to taste
¼ cup coconut yogurt to serve
Cilantro for garnish

On a parchment lined baking sheet, toss cauliflower and carrots with oil, salt & pepper and curry powder. Bake at 425ºF for 15-20 minutes, or until golden and tender. In a large Dutch oven over medium-high heat, add oil. Add onions and cook until softened. Add garlic and ginger and cook until fragrant. Add roasted cauliflower and carrots and cover with coconut milk and broth. Bring to a boil and reduce to a simmer. Cook for 5-10 minutes, or until vegetables have completely softened. Remove from heat and use an immersion blender to purée soup until smooth. Season with salt and pepper to taste.
Enjoy!

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Chicken Noodle Soup

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes
Classic Chicken Noodle Soup
Homemade Broth Recipes

Frequently Used & Favorite Items

Spicy Chicken Noodle Soup
1 onion, finely sliced
2 garlic cloves, minced
2 red peppers, finely sliced
2 tbsp ginger, freshly grated
2 tbsp red curry paste
2 red chilies, thinly sliced
4 cups chicken broth
1 can coconut milk
1 tbsp fish sauce
2 cups chicken, cooked and shredded
2 packages ramen noodles, flavour packets discarded
2 tbsp cilantro, chopped
1 lime, zest and juice
Green onion for garnish

Oil
Salt and pepper to taste

In a large pot over medium-high heat, add oil. Add onion and pepper and cook for 2-3 minutes, Add garlic, chili and ginger and cook until fragrant. Add curry paste, fish sauce, and chicken. Pour over coconut milk and broth. Bring to a boil and add noodles. Cook until noodles are tender and stir in parsley, lime zest and juice.
Enjoy!

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3 Homemade Broth Recipes

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes

Featured Recipes:
French Onion Soup
Smoky Corn Chowder
Loaded Baked Potato Soup
One Pot Mushroom Pasta
Mushroom Risotto
Cream of Mushroom Soup

Frequently Used & Favorite Items

Classic Chicken Broth
1 whole chicken or chicken carcass
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 onions, cut into quarters
10 parsley sprigs
1 garlic bulb, cut in half to expose cloves
1 bay leaf
2 tsp peppercorns
2 thyme sprigs
Salt to taste

Place all ingredients into a large Dutch oven or pot and cover with water Simmer for 2-3 hours. Season with salt and pepper to taste. Carefully, strain the broth and allow to cool. Once cooled completely, the fat will harden on the surface of the broth. If you do not want to use it, remove fat using a slotted spoon.
Enjoy!
*If using whole chicken, cooked chicken meat can be used in other recipes, so do not throw it away!

Mushroom Broth
2lb mixed mushrooms, roughly chopped (cremini, button, oyster, shiitake, porcini…)
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
1 garlic bulb, cut in half to expose cloves
3 thyme sprigs
5 parsley sprigs
1 bay leaf
1 tbsp soy sauce or tamari
2 tsp peppercorns
Salt to taste
oil

In a large Dutch oven over medium-high heat, add oil. Add mushrooms and onion to the pan and cook for 3-4 minutes, stirring occasionally. Add remaining ingredients to the pot and cover with 12 cups of water. Simmer for 1.5-2 hours. Season with salt and pepper to taste. Carefully, strain broth and allow to cool.
Enjoy!

Seafood Broth
3-4 cups shellfish shells (shrimp, crab, lobster, crawfish)
3 carrots, roughly chopped
3 onions, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves
½ cup white wine
2 tbsp tomato paste
1 bay leaf
2 thyme sprigs
10 parsley sprigs
2 tbsp fish sauce
2 tsp peppercorns
Salt to taste
Oil

In a large dutch oven or pot over medium-high heat, add oil. Add shells and sautée for 2-3 minutes. Add wine and cook for 1 minutes. Add onions, celery, carrots, garlic and tomato paste. Season with salt and pepper to taste, herbs and fish sauce. Cover with water and simmer for 1-2 hours. Carefully, strain the broth and allow to cool.
Enjoy!

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3 Baked Sweet Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes
Buffalo Chicken
Buffalo Chicken Dip
Buffalo Chicken Nachos

Frequently Used & Favorite Items

Harvest Stuffed Sweet Potato

2 sweet potatoes
1 cup kale, chopped and massaged in 1 tsp olive oil
¼ cup goat cheese, crumbled
¼ cup dried cranberries
¼ cup walnuts, chopped
2 tsp honey or balsamic glaze

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. Stuff with kale and top with goat cheese, dried cranberries and walnuts. Drizzle with honey or balsamic glaze.
Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes
Buffalo Chicken: http://bit.ly/2wUshN4
Buffalo Chicken Dip: http://bit.ly/2xyFgWq
Buffalo Chicken Nachos: http://bit.ly/2wSsrZW
2 sweet potatoes
2 cups chicken, cooked and shredded
½ cup hot sauce
¼ cup celery, finely diced
½ cup crumbled blue cheese

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato.  In a medium bowl, combine chicken and hot sauce. Stuff potatoes with buffalo chicken mixture and top with celery and crumbled blue cheese. Bake at 400ºF for 8-10 minutes or until chicken is hot and blue cheese has softened.
Enjoy!

Jalapeno Popper Stuffed Potato
2 sweet potatoes
¾ cup cream cheese
¼ cup bacon, crumbled
¼ cup pickled jalapeños
¼ cup green onions, thinly sliced
½ cup cheddar cheese, shredded

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. In a medium bowl, mix together cream cheese, bacon, pickled jalapenos and green onion. Set aside. Stuff with cream cheese mixture and top with cheddar cheese. Bake at 400ºF for 7-10 minutes or until cheese is completely melted.
Enjoy!

*SOME links provided above are affiliate links

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3 Baked Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items
French Onion Baked Potatoes
4 russet potatoes
2 tbsp butter
4 onions, sliced
2 garlic cloves, minced
2 tsp fresh thyme leaves
½ cup beef broth or mushroom broth
1 tsp Worcestershire sauce or soy sauce
½ cup gruyere, grated
Parsley to garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile, to make French onion filling, add butter to a large skillet over medium-high heat. Add onions and season with salt & pepper. Cook over medium-low heat for 15-25 minutes, or until onions are soft and golden. Add garlic and thyme and cook for another minute. Deglaze the pan by adding some worcestershire sauce and beef broth. Cook for another 1-2 minutes or until beef broth has reduced slightly. Remove from heat and set aside. Once potatoes are fork tender, using a paring knife, slice a pocket into them. Stuff with onion mixture and top with gruyere. Bake at 400ºF for 5-7 minutes, or until cheese is bubbly and melted.
Garnish with some fresh parsley and enjoy!

Pizza Baked Potatoes
4 russet potatoes
½ cup tomato sauce
¼ cup mini pepperoni slices
¼ cup green pepper, finely diced
¼ cup hot banana peppers
½ cup mozzarella, shredded

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Once baked, slice a pocket into the potato. Spoon in a layer of tomato sauce into each potato and top with desired ingredients. Bake at 400ºF for 5-7 minutes.
Enjoy!

Breakfast Baked Potatoes
4 russet potatoes
½ lb breakfast sausages, casings removed
½ cup onion, diced
1 tsp smoked paprika
1 tsp garlic powder
8 eggs
¼ cup cheddar cheese, grated (optional)
Green onion for garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile in a medium skillet over medium-high heat, add oil. Add onions and cook for 2-3 minutes. Add sausage and break up the large chunks with the back of your spoon. Season with smoked paprika, garlic powder and pepper to taste. Once cooked, set aside. Once potatoes are cooked, cut a pocket into them and lightly fluff up the insides. Stuff skins with sausage, cheese and top with a freshly cracked egg. Bake at 400ºF for 8-10 minutes or until eggs are cooked to your liking. Garnish with green onion.
Season with fresh cracked pepper and enjoy!

*SOME links provided above are affiliate links

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HARRY POTTER HALLOWEEN

 


Ginger Newts

⅔ cup butter, room temperature
¾ cup brown sugar, packed
⅔ cup molasses
1 egg
1 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp allspice
¼ tsp ground cloves

Lizard Cookie Cutter: http://amzn.to/2xtVDln

In a large bowl, whisk together flour, baking soda and spices. Set aside. In another bowl or stand mixer, cream together butter and brown sugar. Once light and fluffy, add molasses and mix well. Add egg and vanilla and mix. Add flour mixture to butter mixture and mix until combined. Make sure to scrape down sides of bowl between each step. Once smooth, divide dough in half and form discs. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Once chilled, roll dough out and cut into newt shapes using a cookie cutter or template. Place newts on a parchment-lined baking sheet and bake at 350ºF for 7-10 minutes, or until lightly golden around the edges.

 

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Chocolate Frogs

2 cups dark or light cocoa candy melts
¼ cup every flavoured jelly beans or candy of choice

Chocolate Frog Mold: http://amzn.to/2yaMwK7

Place candy melts over a double boiler and melt over low heat. Fill chocolate molds halfway to the top. Carefully, place a few jelly beans into the centre of each (depending on how large your frog molds are) and cover with candy melts. Allow candy melts to set and firm up completely before removing from molds.
Enjoy!

Golden Snitch Truffles

1 vanilla cake, baked and crumbled
1 tsp ground ginger
¼ tsp ground nutmeg
⅓ cup vanilla icing
¼ cup butterscotch
3 cups yellow candy melts
½ cup gold sprinkles or gold dust
24 wing cutouts

Download HERE: The Domestic Geek – Harry Potter Halloween Snitch Wings – Small

In a large bowl, mix vanilla cake with spices, icing and butterscotch until a thick dough forms. Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Freezer for 15-12 minutes. While freezing, melt candy melts over a double boiler. To assemble truffles, dip each ball into candy melts, allowing excess candy coating to drip off. Roll each cake pop or sprinkle with gold dust or sprinkles. Allow truffles to harden completely and insert feathers as wings, using a toothpick for support if needed.

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Pumpkin Juice

8 cups apple cider
1 cup pumpkin purée
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp pumpkin pie spice

Using a blender, blend all of the ingredients together. Serve drink over ice.

Acid Pops

12 round lollipops
½ cup honey or agave
6 packs green popping candy

Dip each lollipop into honey or agave and allow excess to drip off. Roll each lollipop into popping candy.

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3 Stuffed Pasta Shells!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items

Italian Sausage Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb Italian sausage, removed from casings
½ cup onion, diced
2 cups kale, chopped
2 garlic cloves, minced
½ tsp red pepper flakes
2 ½ cups tomato sauce
1 cup ricotta cheese
½ cup mozzarella, shredded
¼ cup parmesan, grated
Fresh basil for garnish
Salt and pepper to taste
Oil

In a large skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes and add garlic. Add sausage and cook until no longer pink. Season with Italian seasoning and red pepper flakes and cook until fragrant. Add kale and cook until wilted. Add half of the tomato sauce and mix well. Remove from heat and stir in ricotta. Spread half of the remaining tomato sauce on an oven-safe baking dish. Stuff shells with sausage mixture and place into tomato sauce lined baking dish. Top with remaining sauce and mozzarella and parmesan and bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh basil.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Taco Stuffed Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb ground beef
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 garlic cloves, minced
1 can black beans, rinsed and drained
2 tbsp taco seasoning
1 cup salsa
1 cup diced tomatoes
½ cup cheddar cheese, shredded
2 tbsp green onion for garnish
oil

In a large skillet over medium-high heat, add onion and bell peppers. Cook for 3-4 minutes and add garlic. Once fragrant, add beef. Continue to cook until beef is no longer pink. Season with salt and pepper to taste and taco seasoning. Add black beans. Mix well and remove from heat. Spread half of the salsa on an oven-safe baking dish. Stuff shells with beef mixture and place into baking dish. Top with remaining salsa and sprinkle over cheddar cheese. Bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh green onions.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chicken Alfredo with Spinach
Alfredo Sauce:
2 tbsp butter
3 garlic cloves, minced
2 cups heavy cream
½ cup cream cheese
1 cup parmesan, grated
Pinch of nutmeg
½ tsp red pepper flakes (optional)
Salt and pepper to taste

Stuffed Shells:
12-14 large pasta shells, cooked and rinsed with cold water
2 cups chicken, cooked and shredded
1 cup frozen spinach, excess water squeezed out
1 cup mozzarella, shredded
Parmesan for garnish
Salt and pepper to taste

To make alfredo sauce, add butter to a saucepan over medium-high heat. Add garlic and cook until fragrant and softened. Reduce heat and add cream and cream cheese. Bring to a simmer while stirring. Once smooth, add parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside ⅓ of the sauce. Spread a layer of the sauce into an oven safe baking dish and set the rest aside.

To make filling, mix together chicken, spinach mozzarella and half of alfredo remaining sauce. Stuff shells with chicken mixture and place in the sauce lined baking dish. Top with remaining alfredo sauce and sprinkle over mozzarella cheese. Bake at 350ºF for 20-25 minutes, or until hot and bubbly.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

*SOME links provided above are affiliate links

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10 Kitchen Essentials | Tools I Can’t Live Without

Digital Meat Thermometer:
Thermoworks Option
Alternative Option

Rubber Spatula Set

Titan Peeler Set

Citrus Press

Rasp Grater

Onion Goggles

Cast Iron Skillet

Canning Funnel 2 Pack

Shun 8 inch Chef’s Knife
On Amazon
Shun Website

Takeout Containers

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Frequently Used & Favorite Items

*SOME links provided above are affiliate links

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3 EASY Pantry Meals | Dinner Made Easy

More Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
Soup Recipes Here

Frequently Used & Favorite Items

Tuna Fusilli
1lb fusilli pasta, cooked
½ tsp chili flakes
1 garlic clove, chopped
1 cup frozen green peas
2 tbsp capers
1 cup tomato sauce
2 can tuna in water
Oil

In a large skillet over medium-high heat, add oil. Add garlic and cook until fragrant.  Add pasta, tuna, peas, tomato sauce and capers. Season with chili flakes. Toss well and cook until heated through.
Enjoy!

Easy Rice Skillet
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
1 can chickpeas, rinsed and drained
1 cup diced tomatoes
2 cups chicken broth
½ tsp smoked paprika
2 cups frozen green beans
Salt and pepper to taste
Oil
Salt and pepper to taste

In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add rice and cook for another 1-2 minutes. Add chickpeas, diced tomatoes, chicken broth and smoked paprika. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15 minutes, or until most of the liquid is absorbed. Add green beans and cook until beans have heated through and all the liquid has absorbed.
Enjoy!

Hearty Black Bean Soup
1 cup red onion, finely diced
1 green pepper, finely diced
2 chipotle peppers in adobo sauce,
2 cans black beans, not drained
1 can diced tomatoes
3 cups vegetable broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
Oil
Salt and pepper to taste
Cilantro for garnish
Lime wedges for garnish

In a dutch oven over medium-high heat, add oil. Add onions and green pepper and cook for 2-3 minutes, or until softened. Add remaining ingredients and cook for 25-30 minutes. Use an immersion blender to puree soup and season with salt and pepper to taste. Garnish with fresh cilantro and lime wedges.
Enjoy!

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