I have loved pickles for as long as I can remember. My parents would hand me a pickle as a small child and I would happily eat it and then ask for more. I love the crunch. I love the sour. I love it all. While I tend to lean towards big, fat, kosher dill pickles, I haven’t met a pickle I haven’t liked.
Which is why I obviously had to make a salad featuring them. 
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I spent about three hours trying to write this blog. Not because it was difficult but because I had no clue what to say.
This is the season of my life right now. 
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Sometimes you want to make a dish, and you think you have all the things, and then dinner rolls around and you look in your fridge…. and you don’t have all the things.
That, my friends, is when you improvise. 
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Fat bombs. They are everywhere and you’ve probably heard of them. It’s an awful but accurate name, because the main component in fat bombs is, well, fat.
I’ve been working on upping my fat intake and let me tell you, it’s a lot harder than I thought. 
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Oh, you’ve never heard of cabbage noodles? They are totally the new hot thing. Everyone is eating them. They’re like, famous. 
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Life Healthfully Lived 