Stuffed Eggplant w/ Sunflower Romesco, Quinoa & Herbs - The First Messpin it!Stuffed Eggplant w/ Sunflower Romesco, Quinoa & Herbs - The First Messpin it!View full post »

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  • Michelle12/07/2017 - 8:28 am

    Yum! Literally making this romesco tonight!ReplyCancel

  • Maria12/07/2017 - 11:20 am

    Stuffed eggplants are the best. This romesco sauce looks gorgeous and delicious!! This looks bursting with flavor and herbs and everything good. I’m pinning it to make next month when our eggplants start to ripen!!ReplyCancel

  • Nick12/07/2017 - 12:00 pm

    Awesome! Eggplant is so underrated. Can’t wait to try this!ReplyCancel

  • Amanda Maguire12/07/2017 - 12:08 pm

    Literally started salivating when I was reading your post. lol I think I need to make this romesco sauce ASAP. And maybe a double batch because I have a feeling we’ll be lucky if it lasts 2 days at our house.ReplyCancel

  • Sunflower Romesco!!!!!

    Any thought on an alternate vehicle to eggplant? I can’t wait to make this — thank you!ReplyCancel

    • Laura13/07/2017 - 9:08 am

      One of my followers on Instagram said that they made this with a halved butternut squash and that it was quite good that way! You’ll have to extend the cooking time considerably if you go this route though. A larger/rounder zucchini would also be great here!

  • Jessie Snyder12/07/2017 - 2:47 pm

    You will always blow my mind with your creations, Laura, this is such a creative stunner. I love the way you see and manipulate vegetables! Its truly inspiring girl. Need to try romesco, I’m a newbie but you make it sound sos good! xxReplyCancel

  • nana12/07/2017 - 3:52 pm

    in the middle east we just roast the whole eggplant in the oven or on a grill / open fire, and when it’s ready scoop out part of the inside and mix it with whatever / stuff it back. then there’s no need to go through the process of treating the inside separately (which also soaks up a lot of oil).ReplyCancel

  • That romesco looks enchanting! Love the idea of using wallet-friendly (and tasty) sunflower seeds in place of almonds! Gorgeous.ReplyCancel

  • Jenny16/07/2017 - 6:49 am

    This looks amazing. I have made stuffed zucchini before but never eggplants. Have to try this.ReplyCancel

  • Genna19/07/2017 - 2:51 pm

    Just made this last night, and it was phenomenal! Only took about an hour start to finish, and I served it with spinach, sunflower sprouts, sliced avocado, and more tahini. I’ve never had romesco before but now I’m addicted! Plenty of extra sauce to use this week on salads/sandwiches/etc :)ReplyCancel

  • Alex20/07/2017 - 9:54 am

    This is such an impressive idea for an elevated vegan main. Great for a dinner party :)ReplyCancel

  • […] My style of home cooking has a heavy Mediterranean influence.  This has a lot to do with how I was raised but also the flavours I am naturally drawn to.  The moment I saw this recipe I knew I had to try it.  It reminded me of my childhood (minus the mince meat).  I think I’m going to give it a go on the weekend as It’s a dish that needs a little extra time and patients to prepare.   (The First Mess) […]ReplyCancel

  • Cassie Autumn Tran01/08/2017 - 3:32 pm

    The Romesco looks incredible as does the eggplant! I bet this is an amazing dish that combines the best savory flavors!ReplyCancel

  • […] we want to mix it up with something savory. This week that turned out to be a Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever […]ReplyCancel

  • […] up with something healthy and savory. This week that turned out to be a vegan Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever […]ReplyCancel

  • Lauren C22/01/2018 - 9:31 am

    This was delicious! Made it for my non-vegan boyfriend and he was very impressed. The only thing I changed was not pulsing the eggplant into a paste with the romesco and tahini. I just stirred some romesco and tahini into a bowl of sauteed eggplant and dividied that up in the bowls with quinoa. So good!! Will be making again.ReplyCancel

Magic Mushroom Mocha Frap - The First Mess (vegan)pin it!

NOTE: “magic” mushroom is the operative/catchy title for this recipe. While I think the flavour and combo here IS magical, I use medicinal/non-hallucinogenic mushrooms here :)

Hey it’s been a little while! I thought I’d casually pop in with a happy hour post. We have a holiday weekend over here and some very chill plans in place. My man did a boys trip camping thing last night, so Cleo and I relaxed big time. We’re having friends over for grilled pizza and a large communal s’mores cookie tonight (gonna work from this recipe). I think we’re going to the drive-in on Sunday night, and I’ll probably give in to a bit of work on Monday, but not before hitting up the pool at my parents’ place. How about you guys? Jam-packed or relaxed and restorative vibes this weekend? View full post »

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  • suzanne01/07/2017 - 8:50 am

    love your book, bought it even though I own hundreds already. thanks for the creativity and thoughtfulness.just want to mention that Mountain Rose Herbs is a great resource for mushrooms and other adaptogens as well as spices and their essential oils and hydrosols are fantastic as well.ReplyCancel

    • Laura01/07/2017 - 10:05 am

      Thank you so much, Suzanne! I recently got to try a bunch of goodies from Mountain Rose Herbs, and saw that their mushroom selection was robust. I’m pretty stocked up with Moon Juice ones for now, but next time I’m out, I’m going to try MRH. Thanks for the recommendation!

  • Valentina | The Blue Bride01/07/2017 - 9:55 am

    How many interesting links! The Plant Paradox could be my next purchase, it sounds perfect for me right now.
    Anyway, I have been having mushroom powder in my wish list for months now, it’s time I finally buy some! I see that you use a lot of powders from Moon Juice : would you recommend their (Cordyceps/Reishi/Chaga) or some other brand? Thanks ^_^ReplyCancel

    • Laura01/07/2017 - 10:08 am

      Hi Valentina! It really is an interesting read. I kind of took bits and pieces from it, rather than adopting his program as a whole. The reishi powder is my personal favourite for sure, so I would recommend that as a great entry point. I have heard that both Mountain Rose Herbs and Sun Potion are also great mushroom sources. And Four Sigmatic does some great blended mushroom products for beginners. Hope this helps :)

  • Ashley01/07/2017 - 10:27 am

    Medicinal mushrooms are NOT magic mushrooms…you may want to change your title for this post, unless you want people to be expecting hallucinogenic psilocybins! A little different ;)ReplyCancel

  • Diana01/07/2017 - 10:59 am

    I bought my first adaptogen mushroom blend to use in your hot cocoa recipe, and I’ve been loving it ever since! Trying this asap!
    I’ve been using a blend from Wild Rose, a brand which I can find easily at my local health food store here in Canada.
    Cheers for the long weekend and Happy Canada Day!!ReplyCancel

  • Billy01/07/2017 - 11:29 am

    xoxo, thumb sauceReplyCancel

  • Erin02/07/2017 - 10:01 am

    This mushroom frap sounds amazing, definitely will be trying it soon! My fave mushrooms to use are cordyceps, reishi and chaga, and I’m a hug fan of either Sun Potion or Four Sigmatic – they both have super high standards for what they use and how they process. Will need to try Moon Juice ones soon though to see how they compare!ReplyCancel

  • Abby @ Heart of a Baker03/07/2017 - 9:56 am

    Ahh girlfriend you are TOO kind for including my link to that cookie! It’s probs one of my favorites, so enjoy! xoxoReplyCancel

  • Jessie Snyder07/07/2017 - 1:12 pm

    Yay! Welcome back lady :). So sad I couldn’t make the drive up when you were here in CA, but loved following along and seeing all of the fun you were having! Hope you’re enjoying all the summer beauty in your neck of the woods so far. I swoon every time you show a snap of your luscious porch hang scenes. Also, this drink looks so dreamy! xxReplyCancel

  • Sophia08/07/2017 - 11:32 am

    OMG that looks so yummy and the shrooms are on my want-to-try-list for quite a long time now. Time to get them! When you’re saying you recommend small doses over a longer period, for how long have you been taking them until you could say that you noticed a difference? And do you take them daily? Sorry, I’m one of those who need to know everything before even trying it herself :D
    I loved your Podcast with Jessica Murnane and it’s so cool that you recommend environmental related documentaries, thanks so much for sharing and for being such an authentic inspiration. I have to leave more comments instead of just cooking your recipes all the time :DReplyCancel

    • Laura11/07/2017 - 7:44 pm

      Hi Sophia!
      Thank you so much for this comment. I’ve been taking mushroom powders (along with a few other herbs/powders) for 8-ish months now I think? I take some form of mushroom almost daily and I really tapped into the effects about 3 months in. I think it’s great that you want to know every possible aspect before you jump in! As you read more, you might be able to reason which types are a better fit for you and your life, which will make for a much more exciting/positive experience in the end. All the best on your mushroom journey ;)

  • Yael Tamar11/07/2017 - 9:50 am

    Awesome recipes in your cookbook. And this one is wonderful i never used Mushroom so far in these kind. Definitely will give a tryReplyCancel

  • Sherry13/07/2017 - 11:22 pm

    Oh thanks for this, Laura –– I made a slight variation (sans coconut cream) and it was delish! I did want to ask you just a bit about the shrooms: I noticed that here and in your previous adaptogenic hot cocoa you used powders; I have been using extracts/tinctures –– do you know if there’s a real difference (or maybe more to the point, what’s significant about the difference)? I’ve been wondering! I put some of Giddy Yoyo’s reishi extract in this bevvy… thanks for any thoughts you might have! I assume you have chosen powders over extracts deliberately and am curious as to why.ReplyCancel

    • Laura25/07/2017 - 1:53 pm

      Hey Sherry,
      I’m honestly not sure on the difference between tinctures/extracts and powders in terms of potency or effectiveness. I only gravitated to powders because they were the first form of medicinal mushrooms available to me, and I’ve kept at it in this form ever since. If I try the tinctures and enjoy them, I’ll definitely discuss it here in the future.

  • Dana28/04/2018 - 10:32 am

    I always like to leave a comment on recipes I’ve made and loved, so here I am! I’ve made this several times and it is such a TREAT!! Thank you for the feel good beverage!ReplyCancel

Fresh Taco Salads from "Love Real Food" (vegan recipe)pin it!Fresh Taco Salads from "Love Real Food" (vegan recipe)pin it!View full post »

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  • Rosie15/06/2017 - 5:56 am

    Taco salad – what a fab idea! I’m hearing a lot about Kate’s new book, and am thinking I’ll have to snaffle a copy for myself from somewhere… Amazon here I come! I also love the garden shots here :) keep those coming pleaseReplyCancel

  • Roshni15/06/2017 - 11:59 am

    Would love if you could do an event in SF :) we’re closer than LA!ReplyCancel

  • Shauna | Linden & Lavender15/06/2017 - 1:18 pm

    This is a lovely alternative to my rather unhealthy version of taco salad. I’m learning- slowly but surely. Thank you for the recipe!ReplyCancel

  • Jessie Snyder15/06/2017 - 1:30 pm

    LOVING this bowl Laura! And your garden. Mega green-things-swoon. I’m hoping I can make it up for your meet and greet next week, but if I can’t I hope you have the best time hanging and celebrating your book with those two rad ladies. Happy almost summer time to you guys. xxReplyCancel

  • Michella Wempen15/06/2017 - 8:10 pm

    This was too good to pass up and we made this for dinner. I am not a large fan of fresh tomatoes so I roasted the grape tomatoes. Best taco salad ever!ReplyCancel

  • Kate15/06/2017 - 11:11 pm

    Laura, thank you so much for this! Totally made my day. I definitely had the same experience when I was flipping through your book—damn it, why didn’t I think of that?! xoReplyCancel

  • Alex16/06/2017 - 4:03 pm

    Haha, funny – I was just reading through your book (it’s been sitting on my coffee table for weeks and last night I finally had some time) and thinking the same things, like “Why didn’t I think of that??”

    Can’t wait to try that hemp-mocha-coffee shake!ReplyCancel

  • Ugh this looks gorgeous. Seriously, so damn good.ReplyCancel

  • Angela17/06/2017 - 5:34 pm

    Beautiful salad! Looks so yummy and healthyReplyCancel

  • Lindsay | With Salt and Pepper21/06/2017 - 8:39 am

    This looks so delicious! I had no idea she had a cookbook coming out. Good for her! I’ll have to check it out :-)ReplyCancel

  • Maria22/06/2017 - 4:44 pm

    I am loving Kate’s book!! This taco salad caught my eye but I haven’t gotten around to making it yet! Will definitely have to remedy that ASAP!! YUM!ReplyCancel

  • Claudia24/06/2017 - 2:37 pm

    I have made this twice now, and it is absolutely fabulous. It will be on regular rotation here.ReplyCancel

  • McKenzie26/06/2017 - 11:17 am

    Your greens! They’re stunning! If I try to grow anything like that around here the rabbits and turtles take out these big chunks. So frustrating, but I guess they’re entitled. Your pics remind me of this beautiful illustrated version of Sleeping Beauty that I had as a kid. Beauty’s mother is pregnant and craves the big luscious heads of cabbage in her neighbor’s garden. The illustrations always had me craving cabbage, even as a child.ReplyCancel

  • Nicole29/06/2017 - 2:57 am

    I love that your ingredients are fresh from the garden. The dish looks so beautifulReplyCancel

  • Haley Hansen29/06/2017 - 11:50 am

    I just got BOTH yours and Kate’s cookbooks as a birthday gift and I have not been able to put them down!

    She was one of the first bloggers I ever found and followed, and you are one of the most recent. I absolutely love and admire you both!!


  • Go Do21/07/2017 - 2:08 pm

    […] lunch salad game going on the past few weeks. My favourite addition of late has been this little quinoa method. Let the record also state that The First Mess is a totally welcome addition to my regular reads. […]ReplyCancel

  • Sandra Haile26/07/2017 - 4:16 pm

    I just found your website and it is stunning! Beautiful. I look forward to looking at everything and trying your food which also looks beautiful.ReplyCancel

  • Kathryn26/07/2017 - 6:58 pm

    Even just the quinoa part sounds dreamy! Probably never making plain quinoa again……ReplyCancel

  • […] Laura made my Fresh Taco Salad […]ReplyCancel

Super Savoury Veggie, Hemp & Millet Nuggets - The First Messpin it!Super Savoury Veggie, Hemp & Millet Nuggets - The First Messpin it!View full post »

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  • Rosie07/06/2017 - 5:25 am

    I have never thought to grate brocoli!! What a great idea to cook it quickly and sneak in those nutrients (sometimes the smell really puts me off). I will definitely be trying these as I too have a soft patch for frozen vegan nuggets – but am fearful of the ingredient list. Thankfully these look and sound much healthier – yummo!ReplyCancel

  • Ruby07/06/2017 - 6:40 am

    I don’t think I have had nuggets of any kind since dorm food in college! These suddenly have me craving them again- with your healthified yummy make-over, of course. Also that dipping sauce sounds like my kinda flavor. Definitely wanna try these this summer! :) xxReplyCancel

  • Marta07/06/2017 - 8:44 am

    Laura, you are my culinary hero. I’ll never stop saying this.ReplyCancel

  • christine07/06/2017 - 9:07 am

    I could equally see making these for my little nephew and for myself :) Looks so good!ReplyCancel

  • Petra07/06/2017 - 10:47 am

    Dear Laura
    This is perfect timing as I am going low on lectins (yes, I’ll have a try with the Plant Paradox Method) and was wondering how I can make millet burgers… Thank you so much, they look super delicious! I will certainly make them soon.
    Love from Switzerland,

  • Tuulia Talvio07/06/2017 - 12:20 pm

    I LOVE these!! After reading the Plant Paradox I’ve been thinking about ways to use ore millet and this is exactly what I crave now. Thanks for the inspo! xxReplyCancel

  • Shirleen07/06/2017 - 12:23 pm

    These look really good! I am kinda hooked on Gardein products and Lightlife dogs, vegan junkfood at its finest, although I try to limit processed fakey meaty foods. Where did you get the wire mesh shelves pictured? They are very nice looking. Thank you.ReplyCancel

  • Amanda Maguire07/06/2017 - 1:29 pm

    I too went through a “comfort nugget” phase, and I still sometimes feel tempted to grab a box from the frozen aisle. Your homemade version sounds (and looks!) infinitely better though. I haven’t tried cooking with psyllium husk yet, so perhaps this will be a good recipe for me to test the waters. <3ReplyCancel

  • Jessi07/06/2017 - 1:47 pm

    Wow, this dish looks so delicious!!! You’re so talented!!! Definitely going to try making it very soon:)ReplyCancel

  • Pongodhall08/06/2017 - 2:48 am

    These sound so filling and satisfying (I am very greedy) hemp AND millet are real favourites so what a brilliant recipe!ReplyCancel

  • Julia @ Happy Foods Tube08/06/2017 - 6:57 am

    I am 100% positive I would love these! And that mustard dipping sauce sounds delicious as well!ReplyCancel

  • Alex08/06/2017 - 7:35 am

    These are awesome, Laura! Millet is so underrrated. I love its flavor and texture when it’s slightly toasted in a skillet. It’s so satisfying and totally healthy too. “Comfort nuggets” FTW!ReplyCancel

  • Ashley @ The Naked Food Life08/06/2017 - 1:10 pm

    These look fantastic Laura! And you always create the best sauces to accompany your delicious recipes. Although I like broccoli in any form, I recently discovered that I love it most grated up in little bites like these =)ReplyCancel

  • Laine09/06/2017 - 4:03 pm

    Ohh, Laura, these nuggets look AWESOME! :)ReplyCancel

  • Sherry10/06/2017 - 10:19 pm

    Super, Laura: many many thanks –– looking forward to adding these to the rotation! You do such a wonderful job with imaginative savoury flavour combinations always. You know, we’ve been using the psyllium-as-binder trick for a couple of years now for veggie burgers, instead of the older-fashioned vegetarian option of egg, and I must say we really have found it to work excellently –– better than flax or chia, certainly, but possibly even better than the egg sometimes. Veg patties that really hold together = win!!! I LOVE the addition of bits of vegetable here along with the grain.
    This creamy sauce is going to work well for other purposes, too! A lovely change-up from the tahini-based versions we default to so often.
    (But “comfort nugget” … can’t help but chuckle/snort a bit at that one! So funny.)ReplyCancel

  • Kerstin13/06/2017 - 8:57 am

    Hi Laura,

    I just made your nuggets, they are fantastic! And the dip is awesome. I love your recipes, your blog and your book.ReplyCancel

  • Kris13/06/2017 - 10:16 am

    Totally making these for my little! Thanks, Laura. xoReplyCancel

  • Nicole15/06/2017 - 7:34 am

    Looks so deliciousReplyCancel

  • Ahu19/06/2017 - 7:18 am

    made these the other day… super easy and very tasty :) I ended up putting a cup of grated broccoli since what I grated ended up to be that amount and it worked fine. thanks a lot for the recipe!ReplyCancel

  • Carol Dunlop15/07/2017 - 5:30 am

    OBSESSED WITH THESE NUGGETS ! Have made them twice already . Thank you ❤️ReplyCancel

  • Alexandra20/07/2017 - 4:29 pm

    I was excited to try this with cooked quinoa instead of millet as I often have it on hand. Our version was delicious and I can report that the replacement worked very well. I made a double batch and upped the amount of carrot and broccoli just a little. I chose to finely chop the carrot and broccoli in the food processor rather than grate them and was very happy with the results. My 3yr old enjoyed making them with me as well as the end result!ReplyCancel

  • Kara24/07/2017 - 3:49 pm

    Can’t wait to try these! The only part the confused me at first was the ingredients call for cooked millet, but in the directions you outline how to cook the millet…. just for a novice cook it might be confusing… ; ) Thank you! love your cookbook and recipes!!!ReplyCancel

    • Laura25/07/2017 - 1:47 pm

      Thank you so much for this! Edited for clarity. Deep gratitude.

  • Jacy Lund31/07/2017 - 1:09 am

    I don’t have a box grater and was wondering if just chopping the carrot and broccoli up in the food processor before sauteeing would be okay?ReplyCancel

    • Laura31/07/2017 - 6:56 am

      Hi Jacy, Yes, using the food processor will work just fine!

  • Sarah13/08/2017 - 7:58 pm

    I’ve made these twice now…so so good! Love the dipping sauce as well. I was wondering if I could freeze the veggie nuggets?ReplyCancel

    • Laura14/08/2017 - 9:46 am

      Hi Sarah!
      I think these would freeze quite well in a par-cooked state. Like I’d bake them for half the time stated, cool them completely, then freeze them on a baking sheet. Then, once they’re totally hard, I’d transfer them to a zipper seal bag or tupperware. I think you could bake them straight from the freezer with this setup. Let me know how it goes if you try it.

  • Amy15/08/2017 - 2:31 pm

    I made these last night, I doubled the recipe and for some reason it only created 1.5 cups cooked millet, so the mix was very loose. I tried adding a bit more psyllium powder and tossed in some flax seed to thicken it but it was still like batter. Anyway I put some sploges on a baking sheet and drizzled with oil, flipped after about 15 mins. They turned out like tasty millet cookies. My kids loved having cookies with mustard dip for lunch today! The flavours in the mix and the dip are great, I will try with nugget goals another time.

    I used 2 broccoli stalks I’d saved and they grated beautifully – good use for stalks! (I used food processor grating attachment and just pushed the carrots, shallot and broccoli stalks through that).

    Don’t think you need to preheat the oven so early as stated in recipe, seems waste of energy when there’s so much to do beforehand.

    I’ll try this again with ample cooked millet to hand. Thanks!ReplyCancel

  • Smadar05/09/2017 - 7:13 pm

    HOLY MOTHER OF DELICIOUSNESS Laura, this recipe is the bomb. That maple mustard sauce is dangerous. You are simply the best.ReplyCancel

  • Sveta16/09/2017 - 1:57 am

    Hi there. Is there a substitute for mustard? My husband is allergic. Thank you.ReplyCancel

  • Shannon K.24/10/2017 - 12:27 pm

    This might be a silly question — but is each serving of the 3-4 servings ~10 nuggets or does this make 10 nuggets total? Just wondering how much these make!ReplyCancel

    • Laura25/10/2017 - 7:40 am

      Not a silly question at all! The recipe makes roughly 10-12 nuggets total. I put it at 3-4 servings because I find the amount of grains here to be quite filling, but I realize that everyone is different. Hope this helps!

  • Jenna01/11/2017 - 4:33 pm

    Super tasty! I didn’t have psyllium husk powder & it wasn’t at my Whole Foods so I used 3/4 tsp of xanthan gum instead & that worked out great!ReplyCancel

  • Cam06/04/2018 - 2:13 pm

    Would millet flour work instead of using the pearls? Can’t wait to make these!!ReplyCancel

    • Laura08/04/2018 - 3:25 pm

      I think using millet flour instead of the actual grains might make these pasty and unpleasant-texture wise. You could use cooked quinoa or rice in place of the millet if that’s an option.

Vegan Sloppy Janes from "Vegetarian Heartland"pin it!pin it!View full post »

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  • carlos at Spoonabilities31/05/2017 - 6:43 am

    This sloppy janes look super delicious and juicy. I’m pretty new in my adventure trying to eat more plant base meals, and I’m excited about so many wonderful bloggers teaching us how to eat better. Thank you for being part of this group.ReplyCancel

  • […] The First Mess – Vegan Sloppy Janes […]ReplyCancel

  • Shelly @ Vegetarian 'Ventures01/06/2017 - 10:19 am

    Laura! Thank you SO much for the VH love! Seriously can’t get over these summery vibin’ photos of these sloppy joes. I’m getting ‘all the feels’ over this post. :)ReplyCancel

  • Jennifer Essad03/06/2017 - 12:02 am

    what’s not to love in this recipe? all the crunchy veggies plus the pickles make me happyReplyCancel

  • These look fabulous! Yum.ReplyCancel

  • Kelly Mahan14/06/2017 - 1:27 pm

    The pics here are just amazing! The sloppy janes look super delicious, my mouth is watering, lol.ReplyCancel

  • […] There are a few variations on this recipe but the basic recipe is great too! Using this as a starting point we made it our own and with a few more ingredients you’d be surprised how delicious this is with so many veggies and no meats! Click here to check out the recipe! […]ReplyCancel

  • Terri07/11/2017 - 9:58 pm

    I made the Sloppy Jane’s this weekend and they were soooo delicious. Thanks for sharing a recipe that I will definitely be making again!!!ReplyCancel