Posts bymypet

Ingredients 2½ tbsp. smoked paprika 9 tbsp. ground cumin 1½ tbsp. garlic powder 2½ tbsp. chipotle or chili powder 2½ tbsp. dried cilantro 5 tbsp. onion powder 2½ tbsp. granulated sugar 4 tbsp. coarse kosher salt Directions Prep and seal Combine ingredients in Dry Storage Containers seal, and shake to combine. Store up

Ingredients 4 oz./115 g Feta cheese crumbles 3 tbsp. Balsamic vinegar 3/4 cup Strawberry jam 2 tbsp. Extra virgin olive oil ¼ tsp. Coarse kosher salt 1/8 tsp. Black pepper ¼ head (8 oz./225 g) Red cabbage, cut in large chunks 12-oz./350 g bag Broccoli/cauliflower mixture 4 oz./115 g Kale, stalks removed 1 cup Sliced fr

Ingredients 4 tbsp. ground turmeric 8 tbsp. ground cumin 4 tbsp. onion powder 4 tbsp. ground cinnamon 4 tbsp. ground coriander 2 tsp. ground clove 1 tbsp. ground cardamom 2 tsp. granulated sugar Directions Prep and seal Combine ingredients in Dry Storage Containers, seal, and shake to combine. Shake before using. Store

Ingredients ½ small orange or tangerine 20 whole cloves 2 cinnamon sticks 60 oz. water Directions Prepare ingredients Stud orange half with cloves, spaced evenly. Cut orange into ¼-inch slices. Transfer to the infuser cone of the pitcher. Add cinnamon sticks. Fill pitcher with 60 oz./1.8 L water. Attach infuser cone to

Ingredients 1¼ cups granulated sugar ¼ cup brown sugar ½ cup ground cinnamon 1 tsp. coarse kosher salt 1 vanilla bean, cut in half lengthwise Directions Prep and seal Combine ingredients in Dry Storage Containers, insert vanilla bean halves, seal, and shake to combine. Store and serve Store up to 6 months. Adds delicio

Ingredients 6 limes for zest 2 lemons for zest 2 tbsp. coarse kosher salt 3 tbsp. garlic powder 3 tbsp. onion powder 3 tbsp. dried oregano ¼ cup dried cilantro leaves 2 tbsp. ground thyme 1 tbsp. ground cumin ½ tsp. cayenne pepper 1 tsp. ground black pepper Directions Make the Sauce In the base of the Supersonic Choppe

Ingredients ¼ cup zucchini, chopped ¼ cup yellow or orange bell pepper, chopped ¼ cup yellow onion, chopped ¼ cup eggplant, chopped 3 tbsp. balsamic vinegar ¼ tsp. coarse kosher salt 2 tbsp. fresh Italian (flat leaf) parsley, chopped ½ cup crumbled goat cheese or feta 4 large lettuce leaves, ribs removed Directions Pre

Ingredients ¼ cup Pomegranate juice 1/3 cup Olive oil 1 tsp. Dijon mustard ¼ tsp Salt 1/8 tsp. Pepper 1 cup Farro, rinsed ½ cup Pistachio nuts 1 cup Basil leaves ½ cup Mint leaves ¾ cup Cherry tomatoes, halved ½ cup Shredded parmesan cheese 1 lemon Zest Directions Make the Vinaigrette Place pomegranate juice, olive oil

Ingredients 4 cloves Garlic 2 Egg yolk 3 tsp. Dijon mustard Half a lemon Lemon juice 1½ cups Vegetable oil To taste Salt To taste Pepper Directions Chop Garlic Place garlic in base of Supersonic Chopper Extra fitted with a blade attachment and chop garlic, about three pulls. Mix in Yolk Base Change to paddle attachment

Ingredients 4 eggs ½ cup reduced-fat (2%) milk 1 tsp Cinnamon-Vanilla Seasoning 2 tbsp granulated sugar 6 slices bread Directions Prep, cook and go Preheat oven to 400° F/205° C. Whisk together eggs, milk, Cinnamon-Vanilla Seasoning and sugar. Slice bread into thirds. Dip bread in batter and lay onto silicone baking sh