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Helpful tip: I did check and went into my setting on phone and turned option 'WiFi only' and it works keeping data roaming down.

Posted: 2 days, 5 hours ago.

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Get the cookbook today and also get these 5 bonuses for free --> http://linkout.us/detail/paleo

We went on a mission to create the one cookbook that would cover it all. With 350+, you'll never run out of ideas and will always have something healthy and delicious at your fingertip

Posted: 6 days ago.

Quick presentation reveals how the paleo recipe book is the only paleo cookbook you will ever need...
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"Keep your face always toward the sunshine-and shadows will fall behind you." Walt Whitman

Posted: 1 week, 4 days ago.

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http://m.eater.com/archives/2014/07/10/american-barbecue-style-guide.php Lengthy but interesting!

Barbecue is not like other cuisines. While it is certainly true that the practice of smoking meat has many analogues in almost all other cultures, barbecue as it exists...

Posted: 1 week, 6 days ago.

The American Barbecue Style Guide: Meat, Fat, and Smoke From Sea to Shining Sea
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Loaded Cauliflower Bake yield: 8 (AROUND 3/4 CUP) SERVINGS INGREDIENTS: 4 slices center cut bacon 2 lbs cauliflower florets 6 oz 1/3 less fat cream cheese, softened 1/2 cup fat free sour cream 4 oz shredded 50% reduced fat sharp cheddar cheese, divided 4 oz shredded 50% reduced fat pepper jack cheese, divided 3 scallions, chopped – greens only 2 garlic cloves, minced ¼ teaspoon salt Pinch of black pepper Pinch of crushed red pepper flakes, to taste DIRECTIONS: Pre-heat the oven to 350. Lightly mist a 2 QT baking dish (I used a 7x11) with cooking spray and set aside. Cook the bacon slices until crisp according to package directions and allow them to cool/dry on paper towels. Crumble them into bite sized pieces and set aside. Steam cauliflower florets until tender. While the cauliflower steams, combine the softened cream cheese and sour cream with a hand mixer. Add 3 oz of the shredded cheddar and 3 oz of the shredded pepper jack, the bacon pieces from step 2, the chopped scallions, garlic, salt, pepper and red pepper flakes. Stir until well combined. When the cauliflower is finished steaming, drain if necessary and add the hot cauliflower to the cream cheese mixture. Stir until well coated. If you’d like at this step you can partially mash some of the cauliflower (I did a little bit, but kept many florets whole for texture). Transfer the cauliflower mixture to your reserved baking dish and top with the remaining 1 oz each of shredded cheddar and pepper jack cheeses. Bake for 30 minutes. If your cheese on top isn’t golden, turn on your broiler for 1-2 minutes until golden and bubbly.

Posted: 2 weeks ago.

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Recipe of the Month

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