Eliza's Edibles

Homemade Honey Whole Wheat Pizza Dough

Eliza — Tue, 23 Apr 2013 22:24:07 +0000

Do you like pizza? Do you like warm melted cheese? Are you a human?

If you answered yes to any of the above questions, you’re welcome. And no, that stuff that you buy from Pizza Hut does not qualify as “pizza,” rather baked cardboard topped with a suspicious rubbery cheese-like substance. Try not to be too personally offended.

While this pizza dough may take slightly longer than picking up the phone and calling for takeout, the results are very much worth it. Most of the time is for the dough to rise, so actual hands-on time is very small. The recipe makes enough for several pizzas, so you can freeze the extra for extra-fast pizza making in the future. This pizza dough is super soft and thick and warm and delicious. You can’t buy that kind of happiness, especially when said dough has a nice topping of warm tomato sauce and golden, bubbling cheese. Yes. Pizza.

And here’s yet another picture of warm melty pizza for your viewing pleasure. Just think: in less than 3 hours you, too, could be enjoying this pizza!!! Incredible!!!

Homemade Honey Whole Wheat Pizza Dough

Author: Eliza (adapted from katheats)

Cuisine: PIZZA

Prep time: 3 hours

Cook time: 12 mins

Total time: 3 hours 12 mins

Serves: 8

Makes enough dough for about 2 large or 3 medium pizzas. Freeze the extra dough!

Ingredients

-3 cups + ¾ cup + ½ whole wheat flour (divided)
-1½ cups + ¾ cup water (divided)
-1 Tbsp salt
-1½ tsp yeast, active dry
- 3 tbsp honey
- 3 tbsp olive oil

Instructions

In a large bowl, combine 3 cups of whole wheat flour, 1½ cups water, and 1 Tbsp salt
In another large bowl, combine ¾ cup warm water and 1½ tsp yeast, and let sit for 15 minutes. After 15 minutes, stir in ¾ cup whole wheat flour.
Let these two portions on the dough rise (covered) for at least one hour.
In a stand mixer with a dough hook, combine the contents of the two large bowls, the honey, olive oil, and additional ½ cup of whole wheat flour.
Stir on speed 1 for about 1 minute.
Increase speed to speed 4, and let stir for about 4 minutes.
Cover this dough, and let rise in a warmish place for at least one hour.
Preheat oven to 500 degrees (ideally with a pizza stone!)
Roll out about 1 lb of the dough on a well-floured surface with a rolling pin, then add toppings and bake on a nonstick baking sheet or pizza stone with cornmeal.
Bake for about 10 minutes, or until golden brown and cooked through.
Enjoy!

(adapted from Kath)

It’s very important that I add “Enjoy!” at the end of every recipe because or else you would probably just make it and throw it in the trash and that would be quite unfortunate.

Chicken Tortilla Soup

Eliza — Sun, 31 Mar 2013 23:25:04 +0000

Who doesn’t love soup when it’s supposed to be spring outside but it’s really snowing.

It’s spring break around these parts, so certain people have a tendency to be extremely lazy and not do anything. And by anything, that means cooking and blogging included. The good news is, 1. I’m doing a blog post! hooray! and 2. CHICKEN TORTILLA SOUP. Bad news is that it’s the last Sunday night of break aka 12 hours straight of homework.

I’m all about soup at the moment because you literally do not have to measure anything. If you don’t want to. You see, measuring things would fall into the category of too much work, given the whole spring break situation. Also, soup is basically always delicious no matter what you do. Well, there definitely are some thing you could do to mess it up, but I have faith in you, young padawans.

Fair warning, certain picky juveniles may refuse to consume this soup on the basis that it contains black beans. Fortunately, the leftovers the next day taste even more delicious than they did the night before. Therefore, if someone is not picky enough to refuse this soup when you make it, I suggest denying them dinner so that you have some for lunch the next day. Just kidding. Maybe.

Chicken tortilla soup is like a mexican-fied chicken noodle soup. Don’t forget to top it with some cheddar cheese and a dollop of greek yogurt (or sour cream if u r weird)!

Chicken Tortilla Soup

Author: Eliza

Serves: 4-6

The leftovers are even better! And it’s a one-pot meal hooray!!

Ingredients

2 Tbsp. olive oil
1 small onion, diced
1 bell pepper, diced
2-3 cloves minced garlic
2 jalapenos, finely diced (optional- sub serrano if you don’t want it to be too spicy, or omit altogether)
1 box (4 cups) chicken broth, unsalted (or low-sodium)
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
1 cup frozen corn
1½ tsp. cumin
½ tsp. chili powder
¼ cup tomato paste
1 lb. uncooked chicken breast
¼ cup freshly squeezed lime juice
½ cup roughly chopped fresh cilantro leaves
1 large (or 2 medium) whole wheat flour tortillas, sliced into small strips
salt & pepper
cheddar cheese, shredded
plain nonfat greek yogurt (or sour cream)
1 avocado, pitted and chopped
additional cilantro

Instructions

Heat the olive oil in a large pot/dutch oven over medium heat.
Add the onion and garlic and saute in the olive oil until soft, about 5-10 minutes.
Add the bell pepper and jalapenos and saute for a few more minutes, until soft.
Add the chicken broth, diced tomatoes, black beans, frozen corn, cumin, chili powder, and tomato paste to the pot. Stir, and bring to a boil.
Once the soup is boiling, reduce temperature to a simmer.
Add the chicken breasts to the simmering soup, and let it cook for 20-25 minutes.
When the chicken is done, CAREFULLY remove it from the soup and let it cool. Once it’s cool enough, shred it with a fork.
Stir in the shredded chicken, lime juice, cilantro,and tortilla strips, and mix the soup all together, removing from heat and letting it cool a bit.
Add salt and pepper to taste. This will vary depending on how salted your chicken broth/beans/tomatoes already are. But don’t undersalt it!
Once in bowls, top with shredded cheddar cheese, greek yogurt/sour cream, avocado, and more cilantro.
Eat it.

Notes

Some people like crispy strips of tortilla on top as well… if that’s the case for you, simply broil the tortilla strips for a few minutes under the broiler and garnish your soup with them.

Happy Easter!

Sidenote: if you haven’t been to theasianincaucasian.blogspot.com then idk what you are doing with your life. The links right here- you don’t even have to figure out how to spell “caucasian” !!!!!

Sidenote #2: I figured out how to make the pictures bigger!! Are you as excited as me right now?!!?!??!

Apple Spice Granola Muffins

Eliza — Sat, 16 Mar 2013 22:05:26 +0000

Muffins > Cupcakes. #sorrynotsorry.

Especially when said muffins are of the Apple Spice Granola variety. Sweet chunks of fresh apple, oat-y chewiness, and a crumbly granola streusel topping. You heard that right- CRUMBLE GRANOLA STREUSEL TOPPING. Muffins with streusel toppings are the only type of muffins I want to be eating. Streusel, people. Streusel. Sweet buttery granola streusel.

I love to crumble up muffins on top of greek yogurt for breakfast, or warmed and spread with honey/butter or peanut butter. Aaaand these muffins are made with greek yogurt because greek yogurt is delicious ok. That also means that these muffins are fat-free (minus the streusel, but who’s counting?) and super soft and fluffy. They’re whole grain as well with oats, whole wheat flour, and granola, which means fiber. That’s a good thing apparently. I almost called these “Apple Spice Granola Power Muffins” but I didn’t want to scare you off. Plus, I’ve realized that I need to cut down on the length of these recipe names. Maybe.

These muffins are not wimpy lame muffins either; they’re hearty and big. And f-a-b-u-l-o-u-s. Need some granola for this recipe? Turns out I have a great recipe for that too! What a coincidence!!!

Apple Spice Granola Muffins

Author: Eiza

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 12

Store in an airtight container for a few days, and freeze the extra! That is, if you don’t eat the entire batch within 2 days…

Ingredients

1¼ c. whole wheat pastry flour (note)
¾ c. quick oats (note)
2 Tablespoons ground flax seed (optional)
1½ teaspoon baking powder
¾ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
½ c. brown sugar, firmly packed
1 apple, cored and finely diced
½ teaspoon vanilla
¾ c. milk
¼ c. plain 0% greek yogurt
½ c. unsweetened applesauce
1 egg (note)

Topping:

⅓ c. granola
1 tablespoon melted butter
1 tablespoom whole wheat flour
1 teaspoon cinnamon
1 tablespoon brown sugar

Instructions

Preheat oven to 350 and line a muffin pan with baking cups/cooking spray.
Combine flour, oats, flax, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, apple, and brown sugar in a large bowl.
In another smaller bowl, whisk together the egg, yogurt, applesauce, vanilla, and milk.
Add the liquid ingredients to the dry ingredients, and stir until JUST combined.
Pour batter evenly among the 12 muffin cups.
Combine ingredients for the streusel topping, and distribute evenly among the tops of the muffins.
Bake for 15-20 minutes, or until lightly browned, and a toothpick comes out clean.
Let cool slightly, then transfer muffins to a cooling rack.
Or just eat one immediately because who really cares if you burn your mouth. It’s worth it.

Notes

*If you don’t have whole wheat pastry flour, you can substitute 1 c. regular whole wheat flour + ¼ c. all-purpose flour *If you don’t have quick oats, pulse some regular old-fashioned oats a few times in the food processor, making sure you have ¾ c. after processing

If you know what’s good for you (which you obviously do because you’re about to make these muffins), check out my friend’s brand new blog , which details her arduous journey back to her homeland. Like, click the link now.

Spaghetti with Whipped Feta Sauce and Marinated Tomatoes

Eliza — Wed, 06 Mar 2013 16:25:46 +0000

“Spaghetti with Whipped Feta Sauce and Marinated Tomatoes”

Long name? Yes. Unnecessarily long name? Never. Trust me, every single word of that description is 100% needed so don’t question me okay.

This recipe is a perfect example of how fabulous leftovers can be. This main components of this pasta dish were once part of a Barefoot Contessa recipe for crostini, but apparently certain people in my family don’t enjoy eating several pounds of marinated tomatoes on baguette and would rather eat plain baguette with butter? Idk, it’s pretty weird if you ask me. Hence the bucket loads of leftover tomatoes and whipped feta spread. Then it struck me like a lightning bolt- mix them with spaghetti! Now I know how Albert Einstein must have felt after discovering his theory of relativity.

By the way you guys, have you ever experienced the magic that is marinated tomatoes? HOLY GUACAMOLE ARE THEY GOOD. I suggest making extra so that you can just shovel them into your mouth whenever it strikes your fancy. AND THE WHIPPED FETA. I could eat that with a spoon/fork/knife/my finger. And I have.

So there ya go! A super easy, slightly healthy, magically delicious pasta recipe. I really enjoy pasta, in case you haven’t noticed at this point.

Spaghetti with Whipped Feta Sauce and Marinated Tomatoes

Author: Eliza (inspired by Ina Garten)

Recipe type: pasta, main dish

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 4

yes

Ingredients

12 oz. whole wheat spaghetti, uncooked
1 lb. cherry tomatoes
2 cloves garlic, minced
2 shallots, minced
1 T. red wine vinegar
1 T. balsamic vinegar
3 T. chopped fresh basil leaves, plus extra for serving
6 oz. feta, crumbled
4 oz. cream cheese, at room temperature
⅔ c. olive oil, divided
2 T. freshly squeezed lemon juice
salt & pepper
freshly grated parmesan
optional: chopped grilled chicken or chickpeas.

Instructions

Ideally, you should do this a few hours before making the pasta for optimal marination but you can also do this right before and let them sit while coking the pasta. Combine garlic and shallots in a large bowl, and whisk in the red wine vinegar and balsamic vinegar.
While the garlic and shallots are marinating, halve the cherry tomatoes.
Whisk the ⅓ c. olive oil, 1 teaspoon salt, and ½ teaspoon pepper into the bowl with the vinegars. Stir in the tomatoes and basil and let them sit.
Bring a pot of water to a boil and cook the spaghetti according to package instructions.
Combine cream cheese and feta in a food processor and pulse until combines. Add ⅓ c. olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and process until smooth. Put in the fridge until ready to use.
When the pasta is done cooking, drain, and put in a skillet over medium low heat. Stir in the feta sauce and marinated tomatoes (marinade included).
Stir everything around gently until the sauce is evenly distributed and everything is mixed together. Add in the chicken or chickpeas if desired.
Top with more fresh basil and parmesan cheese. Eat!

SNOW DAY RIGHT NOW WHADDUP. Sounds like a good time for some Storage Wars Texas and Spaghetti with Whipped Feta Sauce and Marinated Tomatoes!!!!

Homemade Hummus

Eliza — Wed, 13 Feb 2013 01:21:30 +0000

Oh hummus, you sly dog you.

Dip it! Spread it! Mix it! Eat it with a spoon! It’s basically the black dress of the party dip world, which is my kind of world by the way. Any and all dips involving Velveeta cheese in any shape or form are officially exiled from this world, by the way.

Now if you really care about your hummus (you know I do), you’re going to want to peel every single chickpea before throwing them into the food processor. That’s whole lotta chickpea peeling. While this task may seem mundane and perhaps tortuous to a select few extremely strange people, I find this relaxing and super fun. So why should you put this extra effort into your hummus as well? Peeling the chickpeas makes for the smoothest and creamiest hummus that has ever existed on the planet earth. To peel them, squeeze the chickpea gently and pop it out of the skin, which I suggest you then discard. Now of course you don’t really have to peel all the chickpeas but don’t you just really want to experience this incredibly smooth and delicious hummus now?

Homemade Hummus

Eat with pita chips or carrots. Or a shovel.

Ingredients

2 cans chickpeas, liquid reserved
1 lemon, juiced
¼ c. Tahini
2 Tablespoons olive oil
1 clove garlic.
1 teaspoon sea salt
pepper, to taste
2-3 Tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
paprika

Instructions

Peel the chickpeas if you so desire! It makes for smoother hummus.
Combine the chickpeas, lemon juice, tahini, olive oil, garlic, salt, and pepper in a food processor and blend until combined. Add the reserved chickpea liquid (it’s water) a small amount at a time, until the hummus is creamy and and consistency that you like.
Stir in the parsley.
Top with a sprinkle or paprika and a drizzle of olive oil, and serve.

Notes

Tahini is like peanut butter but made out of sesame seeds. Be warned, It does NOT taste like peanut butter in any way. You can probably find it but the nut butter section or in the ethnic aisle of your grocery store.

Um yeah, I thought so.

Orange & Pomegranate Kale Salad

Eliza — Mon, 04 Feb 2013 20:40:09 +0000

So who doesn’t love kale?

Oh wait, you don’t? Well that’s super weird and uncommon. You mean you don’t eat it on the daily? You don’t eat it for breakfast? Um okay whatever you say.

But wait, I understand you. At first glance, kale probably seems kind of like big scary unappetizing lettuce, and it kind of is unless you prepare it right. However, the truth is that it is SUPER healthy (like really, really healthy) and makes a great salad, as long as you’re nice to it. There are two tricks to a successful kale salad:

massage in the dressing and let it sit for awhile, and
cut the kale into really small strips/pieces and remove those big nasty stems
also don’t be so mean to kale, it just wants to be loved

Was that more than two points? Whatever I do what I want.

So with those ever so critical points in mind, salad constructing can commence. This salad has tart and crunchy pomegranate seeds, juicy orange segments, toasty sunflower seeds, all topped off with a refreshing orange vinaigrette. Um, yes. Sounds like the perfect thing to eat before making and consuming large amounts of cookies, perhaps.

Orange & Pomegranate Kale Salad

Author: Eliza

Recipe type: Salad

Prep time: 10 mins

Total time: 10 mins

Serves: 1-2

Super healthy AND delicious. Wow, what a catch!!

Ingredients

For the Salad:

1 head lacinato kale
1 pomegranate
2 large oranges
¼ c. sunflower seeds, toasted

For the Dressing:

¼ c. orange juice (fresh if possible)
2 T. olive oil
~1 T. orange zest
pinch of sea salt
pinch of freshly ground pepper

Instructions

Remove the stalks from the kale leaves, and cut the leaves into small strips. Rinse in a salad spinner. Put kale in a large bowl.
Remove the pomegranate seeds from the pomegranate and add them to the large bowl as well.
Peel the oranges (zest one first for the dressing) and cut into segments. Add to the bowl!
Add the toasted sunflower seeds to the mixing bowl.
To prepare dressing, combine all ingredients in a small bowl, and whisk together well.
Pour dressing over salad (there might be extra dressing) and mix well, massaging the kale.
Let the salad with dressing sit for at least 10 minutes in the fridge, covered, before eating. It can sit for a couple of days!

And no, I don’t actually eat kale for breakfast.

Perfect Homemade Granola

Eliza — Tue, 29 Jan 2013 22:18:53 +0000

The search for the perfect granola recipe is over.

Did you hear that, hippies? Granola! The best granola ever! So get your hippie selves out of your hippie music festivals and into your vegan hippie kitchens because this is about to blow your little hippie minds.

So anyways I’ve made granola before, but that was more of a lighter version. This, my friends, is pure unadulterated classic granola happiness with I’m guessing half my daily amount of calories but granola is HEALTHY, right? Ugh I do what I want. Which is why my mission in life to eat as many breakfast foods as possible at all times of the day, and so far it’s going pretty well! Why do people even eat food other than breakfast foods? People are weird, my friends.

I actually doubled the recipe and it was literally gone within a week, but hopefully your family is more normal than mine, which is highly possible.

Make me proud!

5.0 from 1 reviews

Perfect Homemade Granola

Author: Eliza

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: A lot!

Officially the best granola ever in the history of granola.

Ingredients

3 c. old-fashioned oats
1 c. nuts (I like pecans)
1 c. sunflower seed kernels
1 c. sweetened shredded/flaked coconut
¼ c. ground flax (optional)
½ t. cinnamon
scant ¼ t. salt
¼ c. honey
¼ c. maple syrup
⅓ c. canola oil
1 t. vanilla
1 c. dried cranberries/other dried fruit (optional)

Instructions

Preheat oven to 300 degrees.
Combine oats, nuts, sunflower seeds, coconut, flax, cinnamon, and salt in a large bowl and stir to combine.
In a smaller bowl, combine honey, maple syrup, oil, and vanilla, and whisk together.
Our the wet ingredients into the dry ingredients and stir to combine.
Pour out mixture onto a large baking sheet covered with parchment paper, and spread evenly.
Bake for 20-30 minutes, or until lightly brown. Stir every 10 minutes or so.
Let cool completely, then stir in the dried cranberries if you so desire.
Store in an airtight container.

See you later, as in when I feel like taking a break from Storage Wars Texas or something.

Whole Wheat Pumpkin Waffles

Eliza — Thu, 24 Jan 2013 23:56:15 +0000

Are you one of those weird people who only likes pumpkin flavored things in the fall, or worse (gasp), never? Well first of all, don’t tell me that in person because I might never talk to you again. Second, make these waffles.

Pumpkin is magical, you guys. Not only does it make these waffles taste delicious, but it gives them a wonderful, moist texture inside. And sorry you just had to read the word moist, but it was unavoidable. These waffles just taste SO GOOD- add some butter + maple syrup and you’re pretty much set for anything, including a day that includes not just an algebra test, but also an AP world history and french test. It’s happened before.

Did I mention that these are 100% approved by my uncle who lives in a cabin in Vermont with some chickens and random wandering hunters? And he thought that he was going to have to buy some doughnuts for breakfast when I told him I was making pumpkin waffles. Oh so naive.

It’s almost too good to be true!!!!!!!!!!!!!!!!!!!!

5.0 from 1 reviews

Whole Wheat Pumpkin Waffles

Author: Eliza (adapted from The Spiffy Cookie/Lauren’s Latest)

Recipe type: Breakfast

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 4

A texture and flavor explosion of happiness, basically

Ingredients

1 c. milk
1 egg, separated
½ c. plain pureed pumpkin
½ t. vanilla extract
3 T. canola oil
2 T. brown sugar
1¼ c. whole wheat pastry flour (can substitute any other flour, but the texture might be different)
2 t. baking powder
¼ t. salt
1 t. pumpkin pie spice (see note)

Instructions

Preheat waffle iron.
In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together.
Place egg white in a separate smaller bowl and beat with a hand mixer until firm peaks form.
Pour in remaining dry ingredients to the wet and slowly incorporate. Fold egg whites into waffle batter.
Spray waffle iron with non stick cooking spray. Pour about ½ cup of batter onto waffle iron. Cook until those waffles are nice and crispy.
Top with some butter and syrup.
Be happy.

Notes

If you don’t have pumpkin pie spice, you can substitute with: -1/2 t. cinnamon -1/4 t. nutmeg -1/4 t. ginger -pinch cloves

(adapted from The Spiffy Cookie/Lauren’s Latest)

^Ugh take me back to Vermont

Broccoli + Bacon Salad

Eliza — Wed, 16 Jan 2013 23:15:44 +0000

So in all fairness, this recipe was originally part of some “cleanse” nonsense from Whole Living Magazine. But then I added bacon.

It’s really not my fault, right? Like some things you just taste and think, “wow, that would be good with bacon.” It’s a natural human response. And I still think this counts as very very healthy because it is BROCCOLI for crying out loud. And there’s chickpeas! And lemon vinaigrette! And pine nuts! This is straight up health food, people. Anyway, bacon is protein and who doesn’t love protein? Life is too short for cleanses.

But so this is actually super delicious and I like it a lot. It’s perfect for bringing to school/work for lunch, and also works for a light dinner also. Or for a snack when you’re spending an hour taking and editing pictures of food, you know- normal teenager stuff. Oh, and were you wondering what we did with the extra bacon? My brother nailed it to his bacon-themed pinewood derby car for cub scouts. Totally normal.

So make this broccoli + bacon (+chickpeas) salad because its super easy, fast, healthy, and delicious. Like all food should be…

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Ingredients

6 c. raw broccoli
2 cloves garlic, minced
2 t. dijon mustard
1 t. honey
1 lemon, juiced and zested
6 T. extra-virgin olive oil
1 can chickpeas, drained and rinsed
½ c. fresh parsley, chopped
⅓ c. toasted pine nuts
5 scallions, thinly sliced
~1/2 package cooked bacon
sea salt & pepper
pinch of red pepper flakes

Instructions

Steam the broccoli for about 5 minutes, or until it is tender. Let cool & chop roughly.
Whisk together the garlic, mustard, honey, lemon juice and zest, olive oil, salt, and pepper in a large bowl.
Add the steamed broccoli, chickpeas, parsley, pine nuts, scallions, and bacon to the bowl with the dressing, and toss everything well to coat.
Add any additional salt & pepper if you want, and add just a pinch red pepper flakes if you want.
Garnish with some extra bacon because why not.

(adapted from this recipe)

However, despite what you may think, I in fact do not advise using the leftover bacon for car decorations.

Spinach Breakfast Smoothie

Eliza — Fri, 11 Jan 2013 21:31:23 +0000

I promise you, this smoothie does NOT taste like spinach.

It tastes like peanut butter and bananas if peanut butter and bananas were green. But just because you can’t taste the spinach doesn’t mean it’s not there! Who wouldn’t want to ~~eat~~ drink a giant salad in liquid form that tastes exactly like peanut butter and bananas? Weird people, that’s who. Don’t associate yourselves with these people.

So since this smoothie is packed with spinach and fruit AND peanut butter, this is possibly the healthiest smoothie on the planet earth. Therefore, it makes you feel really really good even if you have to go to math class 20 minutes after drinking it.

And if you don’t believe that this smoothie really and truly does not taste weird at all, then I officially triple-dog-dare you to make it. There’s no backing out know.

Spinach Breakfast Smoothie

Author: Eliza

Recipe type: breakfast, snack

Prep time: 5 mins

Total time: 5 mins

Serves: 1 large or 2 small

It doesn’t taste like spinach! Promise!

Ingredients

1 frozen banana
1 T peanut butter
1 c milk of choice
½ c plain greek yogurt
~4 c baby spinach, packed
~1 t honey
1 T ground flaxseed (optional)

Instructions

Combine all ingredients in a blender and blend on high speed!

And now for a classic joke because honestly who doesn’t love classic jokes…

What do you call a nosy pepper?

JALAPENO BUSINESS!!!!

…..I’ll be here all day