Divide the mixture evenly between 2 bowls, then top with the fresh apricots and a sprinkling of flaked almonds. Saute some chopped onions and peppers in a pan with a little coconut oil. Finally, stir in the crab and avocado and then serve garnish with the chilli, lime juice and a little salt to taste. The next day, drain the cashews and blender with a little Himalayan pink sea salt, some fresh lemon juice, garlic and any herbs you have. The answer is to lift weights. Put the other slice of bread on top and push down. Using the same pan, heat a little more coconut oil, then add the chicken strips and fry on each side until golden brown and cooked.
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