The History of Cookies

 

The History of Cookies - Just A Pinch ...justapinch.com

Bread Pudding

 I love Bread Pudding and I have a variety of recipes on the Blog. This is the perfect Bread Pudding to serve on Christmas Morning or at Thanksgiving. I love the combination of Cranberries and Apples.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A 9" X 13" Pan sprayed with Vegetable toking Spray.

Foil

14 C Bread Cubes about 1" - 2".

2 C Whole Milk

2 C Half and Half

8 Eggs, heated and set aside.

1 1/3 C Sugar or Monk Fruit Sweetener.

4 tsp Vanilla

12 TBS Butter (I use a Plant Based Butter), Melted and set aside to cool completely.

2/3 C Flour 

1 TBS Baking Powder

1 tsp Salt 

1 tsp Cinnamon

2 C Dried Cranberries

2 Jonagold Apples, peeled, cored and diced.

In a Large Mixing Bold:

Bread

Milk

Cream

Press lightly to cover all of the Cubes, set aside for 5 minutes.

Fold in, by hand:

Eggs

Sugar

Vanilla

Butter

In another Mixing Bowl:

Whisk together: 

Flour

Baking Powder

Salt

Cinnamon 

Whisk until completely combined.

Add this Mixture to the Bread Mixture and Gently Fold in to combine well.

Fold in, by hand:

Cranberries

Apples

Spoon into the Pan.

Cover tightly with Foil.

Bake 30 minutes,

Remove Foil and continue to Bake for 30 - 40 Minutes until Golden Brown.

Remove to a Rack to Cool for 10 minutes.

Enjoy!

Peace in the Kitchen!

Tex-Mex Casserole

Here's What you'll need:

Preheat Oven to 350 Degrees.

A Skillet

A  9" X 13"  Casserole Dish, sprayed with a Vegetable Spray.

Aluminum Foil

Tex - Mex Casserole:

2 TBS Vegetable Oil

1/2 lb Ground Beef ( I use a Vegetarian Meatless Ground )

1 - 15 oz  Can Corn, drained

1 - 12 oz  Jar Chunky Salsa (Pace is my favorite)

1 -2.25 oz  Can Sliced Black Olives, drained + additional for the topping.

1 C Cottage Cheese

1 C Sour Cream

2 1/2 Cups Tortilla Chip Crumbs 

2 C of Sharp Cheddar Cheese, divided

Bell Pepper, diced

1 Tomato, diced

2 Green Onions, chopped

 Tortilla chips for garnish

Instructions:

In a Skillet:

Meatless Ground or Ground Beef, sautéed until browned.

Add:

Corn

Salsa

Black Olives (reserve 2 TBS for Garnish)

Stir and Cook until well combined and Hot.

Remove and Set aside.

In a small Bowl:

Cottage Cheese

Sour Cream

1 C Cheddar Cheese

Mix well.

Set aside.

In the Casserole Dish:

Layer in the following order:

Half of the Crushed Tortillas

Half of the Meatless Ground

3/4 C of the Cottage Cheese Mixture

Repeat, ending with the remaining Cottage Mixture.

Cover with Foil

Bake 30 minutes.

Remove Foil.

Top with:

Remaining Cheddar Cheese.

Tomato

Olives

Bell Pepper

Line the Entire Outer Edge of the Casserole with Whole Tortilla Chips. (tucked into the Casserole with the Top exposed)

Return to the Oven.

Bake an additional 2 minutes just until the Cheese is Melted. Don't allow the Tortilla Chips to Burn.

Remove and set aside to Cool 10 minutes.

Sprinkle evenly with Green Onion.

Serve Warm.

Enjoy!

Peace in the Kitchen Y'all!

Pumpkin Pudding

 I made this for Thanksgiving. I've started using Monk Fruit Sweetener in place of Granulated Sugar in a lot of recipes.

Here's what you'll need:

1 - 15 oz. Can of Pure Pumpkin

2 - 1 oz. Boxes of Jello Instant Sugar Free Cheesecake Pudding and Pie Filling,  or 1 - Large Box. (Or Non Sugar Free)

1 tsp Pumpkin Pie Spice ( Homemade Recipe included the end)

2 TBS Monk Fruit Sweetener (or Granulated Sugar)

2 C  Heavy Cream

In a Large Mixing Bowl:

All Ingredients

Mix well with an Electric Hand Mixer.

Refrigerate for a Minimum of 3 Hours.

Homemade Pumpkin Pie Spice:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Nutmeg

1 TBS Ground Cloves

Mix well and store in a Jar.

Enjoy!

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Riced Cauliflower Casserole

Riced Cauliflower Casserole

Here's what you'll need:

Preheat the Oven to 400 degrees.

A 9"X 13" Casserole Dish

6 C Riced Cauliflower. (I buy the kind that has Diced Vegetables in it) It's a Large Bag from Costco.

4 TBS Butter, melted. 

4 Cloves of Garlic, minced.

Salt and Pepper to taste.

4 TBS Fresh Chopped Chives.

3 C Shredded Mozzarella/Provolone combination Shredded Cheese. Divided. 

2 C Sour Cream.

2 Eggs

In a Large Mixing Bowl:

Cauliflower

Butter

Garlic

Salt and Pepper

Chives

2 C of the Cheese

Sour Cream

Eggs

Stir to Combine Well.

Spoon it into the Dish and Top it with remaining Cup of Cheese.

Bake Uncovered 45 Minutes until the Top is Golden Brown.

Enjoy!

Peace in the Kitchen!

Pumpkin Pie Spice , Apple Pie Spice & Allspice

 We always need these for the Holidays so I've posted these recipes to make our own.

Homemade Pumpkin Pie Spice:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Nutmeg

1 TBS Ground Cloves

Mix well and store in a Jar.

Homemade Apple Pie Spice:

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp All Spice

1/8 tsp Cardamom

Mix well and store in a Jar.

Homemade Allspice

2 TBS Nutmeg

2 TBS Ground Cloves

2 TBS Cinnamon

Mix well and store in a Jar.

Enjoy!

Peace in the Kitchen!

Cinnamon Pull Apart Bread from Pillsbury

 This would be great served on Christmas Morning with a hot cup of Coffee.

Here's what you'll need:

Preheat the Oven to 400 degrees.

1- 8"X4" Loaf Pan greased well with Pan Release Mix (recipe included here)

1/2 C Sugar or (Monk Fruit Sugar Substitute.)

2 1/2 tsp Cinnamon

2 Cans of  6 oz. Pillsbury Refrigerated Flaky Layers Buttermilk Biscuits. (5 Count)

1/3 C Butter (I use Plant Based Butter), Melted (in a Bowl for Dipping the pieces of Bread)

24 Carbs, 12 grams Sugar, 11 grams Fat, 200 Calories, 2 grams Protein.

In a Small Mixing Bowl:

Sugar

Cinnamon

Separate the 10 Biscuits.

Cut each piece into Quarters.

Dip each piece in Butter.

Roll in Cinnamon/Sugar

Layer them in the Pan.

Bake 20 - 25 minutes.

Remove the Pan to a Rack and Cool 5 minutes

Serve Warm.

Enjoy!

Peace in the Kitchen!

Winter Snowball Cookies

 Winter Snowball Cookies:

Here's what you'll need:

Preheat the oven to 350 degrees.

A Sheet Pan lined with Parchment Paper.

A Stand Mixer

A 1 3/4" Cookie Scoop

Ingredients:

16 TBS Butter, room temperature.

1/2 C Confectioner's Sugar + additional for Rolling the Cookie Balls.

1 tsp Vanilla

2 1/4 C Flour

1/2 tsp Salt

1 C  of a Mix of Red and Green M&M's.

In the Mixer with a Whisk Attachment:

Butter

Confectioner's Sugar

Vanilla

Salt

Beat until Fluffy and well combined.

Slowly Add:

Flour, 1 C at a time.

Mix until completely incorporated and the Dough comes together.

Fold in by Hand:

M&M's, until well combined.

Create the Snowballs using the Cookie Scoop.

Place them on the Sheet Pan.

Bake 10 Minutes.

Transfer to a Cooling Rack for 5 Minutes.

Roll them in Confectioner's Sugar.

Allow them to cool completely. (about 10 minutes)

Roll them again in the Confectioner's Sugar.

Yield 23 (maybe you could stretch it to 2 dozen) I made a generous Ball. After I Scooped them O rolled them in the Palm of my hand to make a Ball. You could Bake them as they come out of the Scoop if you wanted to. 

They were perfectly Baked and delicious.

Enjoy! 

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Smoothies, Flavored Water, Homemade Juices, Milkshakes, Cocktails and Food Items all Made in a Blender!

Fruits, Vegetables and Herbs infused in Waters can be a great Detox Drink to cleanse the body.

Homemade Smoothies are a great mid - day meal or meal replacement drink.

You can add Protein Powder to any of the Smoothies or Milk Shakes. There are recipes here for

Cocktails, Salad Dressings, BBQ Sauce, Hummus, Pesto, Coffee Drinks and much, much, more.

I've been researching them and here are more than 40 incredible recipes. 

I recently purchased this great individual, high powered Blender called the BlendJet2 and I've added a variety of recipes using this Blender.

It' perfect for Singles, Couples, and Seniors. It's the perfect size for 1 person. It eliminates waste by not making more than you can use. 

BlendJet® 2 Portable Blender - The Next-Gen Blender®https://blendjet.com › products › blendjet-2

Lemon, Kiwi and Strawberry Water: 

1 Lemon, thinly sliced.
1 Kiwi, Peeled and thinly sliced.
6 Strawberries, Hulled and cut in Half.
4 C  Ice Cold Water.

Combine in a Pitcher and refrigerate for at least 3 hours before drinking.

You can also add portions of these ingredients to fill the BlendJet2, add a bit of water or a few Ice Cubes and Blend on 1 Cycle.


Strawberry/Rosemary Water:

3 Sprigs of Fresh Rosemary
15 Strawberries, Halved,
Ice Cold Water
Ice Cubes

In a Large Pitcher:
Rosemary
Strawberries
Top off with Water and Ice Cubes.
Refrigerate for at least 1 hour.

As the water gets down to 1/4 in the Pitcher, refill and refrigerate again.
This can be done up to 3 times.


Drink your Greens:

You'll need a High Powered Blender for this drink.

Add smaller portions of these ingredients to fill the BlendJet2 and add water to the top. Blend for 1-2 Cycles.

2 Stalks of Celery, diced.
1 Small Cucumber, diced.
2 Kale Leaves, chopped.
A Handful of Baby Spinach Leaves, chopped.
A Handful of Fresh Parsley, chopped
1 Lemon, Peeled, Seeded and chopped.
1 Apple, Peeled, Cored and chopped.
1 C Ice Cold Water

Place all ingredients into the Blender.
Blend until smooth.
Strain through a fine Sieve.
Serve over Ice.


Mixed Fruit Smoothie:

These ingredients can be filled to the top of the BlendJet2.  Blend for 1 - 2 Cycles.

1 1/2 C Unsweetened, Pitted Dark Cherries
1 C Unsweetened Almond Milk
1 C Blueberry , Non Fat Greek Yogurt
1/2 C Fresh Blueberries
1 Banana, sliced.

Add all ingredients to a Blender.
Blend until smooth.
Serve over Ice.



Chocolate Banana Milk Shake:

If using the BlendJet2, Add 1 1/2 C of Almond Milk and the remainder of the ingredients and Blend for 1 Cycle.

2 C Almond Milk
1 Banana, sliced
3 TBS Unsweetened Cocoa Powder
2 TBS Honey
1 tsp Vanilla

If you're using a regular Blender, add all ingredients.
Blend until smooth.
Serve over Ice.


Tropical Fruit Milk Shake:

This can be made in the BlendJet2. Blend for 1 Cycle.

1 - 6 oz. Carton of your favorite Sugar Free Tropical Yogurt. (Apricot/Mango, Orange/Mango, Pina Colada, Pineapple)
1 C Almond Milk
1 Banana, sliced
1 C of Diced Fresh Mango

If you're using a regular Blender, add all ingredients.
Blend until smooth.
Serve over Ice.


Peach/Banana or Blueberry/Banana Milk Shake:
1 C of Fresh Blueberries replacing the Peaches.

1/2 C Vanilla Yogurt
1/2 C Almond Milk
1 Banana, sliced
1 C Diced Frozen and Thawed Peaches.
1 tsp Vanilla

If you're using the BlendJet2, use 1/2 C of either of the Fruits and all of the remaining ingredients.

Blend for 1 Cycle.

Place all ingredients in a Blender.
Blend until smooth.
Serve over Ice.

Enjoy!

Peace in the Kitchen!

BLENDJET2   Recipes: Put All Ingredients directly into the Blender unless there are specific instructions listed in the recipe. If Nut Based Milk is listed, you can always use Whole Milk or Milk of Choice)

FROZEN COFFEE WHIP

8 oz. Cold Coffee (I use Starbuck's VIA)

Coffee Creamer to taste.

5  Ice Cubes

Blend for 1 cycle

Top with Whipped Cream

CAPPUCCINO BLAST:

1 C Cold Brew Coffee

1 C Toasted Coconut Almond Milk

1 serving of Vanilla Protein Powder

1 tsp Cinnamon

1 C Ice

BLUEBERRY SMOOTHIE:

1 C Almond Milk

1 TBS Maple Syrup

1/4 tsp Vanilla

1/4 C Oats

1/2 C Blueberries

1/2 Banana

1 TBS Chai Seeds (Optional)

Blend for 2 - 4 cycles

CHOCOLATE PEANUT BUTTER 

1 C Almond Milk

1 TBS Maple Syrup

1/4 C Peanut Butter (Crunchy or Creamy)

1 Banana

1/4 C Cocoa Powder

Blend for 1 cycle 

MIXED BERRY SMOOTHIE:

1 C Almond Milk or Soy Milk

1 TBS Maple Syrup

1 Banana

1 C Frozen Berries

Blend for 2 cycles 

Serve over Ice

MOCHA SMOOTHIE:

1 C Chocolate Milk (Silk Ultra Creamy Chocolate)

1/2 C Vanilla Yogurt

1/2 TBS Maple Syrup

1/2 Banana

2 TBS Instant Coffee (Medaglia D'Oro Espresso) or (Starbuck's VIA)

Blend for 1 cycle

ORANGE JULIUS SMOOTHIE:

1 C Orange Juice

1/2 tsp Vanilla

1/2 C Vanilla Yogurt

1/2 Banana

Blend for 1 cycle

Serve over Ice

STRAWBERRY BANANA SMOOTHIE:

1 C Almond Milk

1 TBS Maple Syrup

1/2 C Oats

3/4 C Frozen Strawberries

1/2 Bananas

Blend for 2 - 4 cycles

PUMPKIN SPICE LATTEE:

1 C Almond Milk

1 TBS Maple Syrup

1/2 tsp Vanilla

1/4 tsp Pumpkin Spice

2 oz Espresso Coffee (Starbuck's VIA) I have a Stove Top Bialetti  Coffee Maker

2 TBS Pumpkin Puree

Fill the Blender with the ingredients.

Add Ice until the liquid floats to the top

Blend for 1 cycle

Top with Whipped Cream and Cinnamon

JAFFA CAKE SMOOTHIE

1 C  Almond Milk

2  heaping TBS Nutella

3 Jaffa Cakes 

Blend for 1 - 2 cycles

CHAI LATTEE:

1 C 

1/3 C Milk (Your Choice)

1 TBS Maple Syrup

1/2 tsp Vanilla

Add all ingredients to the Blender

Add Ice to Float everything to the top

Blend for 1 Cycle

Top with Whipped Cream and Cinnamon

FROZEN LEMON - LIMEADE:

1/2 C Lemonade (I use Sparkling Ice Lemonade and leave it opened in the refrigerator to eliminated the carbonation and then use it) or you can keep pouring it into a glass, several times.

1/2 C Lemon Sorbet

1/4 tsp Lime Zest

Add all ingredients to the Blender

Blend for 1 cycle

Add Ice and Blend for 1 more cycle

PUMPKIN PIE SHAKE:

1 C Milk (Your Choice)

1/2 Banana

1/2 Coconut Yogurt

1/4 C Pumpkin Puree

1 TBS Maple Syrup

1 tsp Pumpkin Pie Spice

Blend for 1 - 2 cycles

COCKTAILS:

BLOODY MARY

1 C Zing Zang Bloody Mary Mix

3 oz Vodka

1/4 C Lemon Juice

1/4 C Chopped Celery

1/2 tsp Worcestershire sauce

1/4 tsp Tabasco Sauce

A pinch of salt

A pinch of Pepper

Blend for 1 cycle

Serve over Ice

FROZEN STRAWBERRY MARGARITA:

2 TBS Tequila

3 TBS Triple Sec or Cointreau 

4 TBS Lime Juice

2 TBS Agave Syrup

1/2 C Frozen Strawberries

Fill to the Top with Ice Cubes

Blend for 2 cycles or until Ice is Crushed

CITRUS RUM PUNCH:

1 1/2 oz of Spiced Rum

1 1/2 oz of Light Rum

1/4 C Orange Juice

1/4 C Grapefruit Juice

1/4 C Pineapple Juice

Juice of 1/2 Lime

Blend for 1 cycle 

Serve over Ice

BAILEY"S COLADA:

3 1/2 oz Bailey's Colada

1/2 C Ice

Pineapple Slices for Garnish

Place Ice in the Blender

Add Bailey's

Blend for 1 cycle

Pour into a Glass 

Garnish with Pineapple Slice 

CRANBERRY MARTINI:

1 C Vodka

1/4 C Malibu Rum

3/4 C Cranberry Juice

Juice of 1 Lime

2 TBS Agave Syrup

Blend for 1 cycle

Serve in a Martini Glass over Ice.

FROZEN MARGARITA:

4 oz Tequila

1/2 C Lime Juice

2 oz Triple Sec

1 TBS Agave Juice

Add to Blender

Add Ice until liquid floats to the top of the Blender

Blend for 1 cycle

BANANA PANCAKES

3 Eggs

1 Banana

1 C Oats (Your Choice)

1/2 C Milk of your choice. (Oat, Almond, Soy, Whole)

1 tsp Baking Soda

1 tsp Vanilla

2 TBS Maple Syrup (I use Sugar Free)

In the Blender:

Eggs (Pulse until smooth)

Add:

Banana (Blend)

Pour into a Bowl

Fold in Oats

Fold in Baking Soda

Fold in Milk

Heat a Griddle or Skillet on Medium Heat  lightly coated with Vegetable Oil.

Add 1/4 C of the Batter.

Brown on both side.

Top with Maple Syrup

Garnish Options:

Granola

Blue Berries

Honey

GUACAMOLE:

Juice of 2 Limes

2 Haas Avocados,  Quartered.

1/4 Onion, chopped

2 TBS chopped Fresh Cilantro

Salt and Pepper to taste

Blend for 3 - 4  cycles, until creamy smooth

SALSA:

1/2 C Canned Diced Tomatoes

1 Lime, Quartered (Peel included)

1/4 C Cilantro 

1/4 Onion (whole)

1/2 Jalapeño...... the entire Jalapeño if you like the heat.

1 Clove Of Garlic

Salt and Pepper to taste. (I start with 1/2 tsp each)

Blend for 2 cycles

PESTO:

1/3 C Olive Oil

JUICE OF 1 LEMON

3 TBS Pine Nuts

2 Cloves of Garlic

1/2 tsp Salt

Pepper to taste

Add all ingredients to the Blender

Blend for 1 cycle

Fill the Blender. with Fresh Basil to the Top.

Pulse as needed.

RANCH DRESSING:

1 C Full Fat Coconut Milk

3/4 C Cashews

1/4 C Lemon Juice

1/4 C Fresh Parsley

2 Cloves of Garlic

1/2 tsp Salt

1/2 tsp Pepper

1/4 tsp Onion Powder

1/4 tsp Dried Dill 

Blend for 2 - 3 cycles

BALSAMIC VINEGAR:

3/4 C Olive Oil

1/4 C Balsamic Vinegar

1 TBS Dijon Mustard

1 Clove of Garlic

Salt and Pepper to taste.  (1/4 tsp)

Blend for 1 cycle

FALL SALAD DRESSING:

1/4 C Olive Oil

2 TBS Balsamic Vinegar

2 tsp Dijon Mustard

3 TBS Maple Syrup

1 Clove of Garlic

A Pinch of Salt

A Pinch of Pepper

Blend for 1 cycle

SPRING CITRUS DRESSING:

Juice of 2 Lemons

1/3 C Olive Oil

1 TBS Agave Syrup

1/4 tsp Salt

1/4 tsp Pepper

Blend for 1 cycle

HONEY MUSTARD:

1/4 C Maple Syrup

1/4 C Yellow Mustard

1/4 C Mayonnaise of your choice.

1 TBS Apple Cider Vinegar

1/4 tsp Paprika

Salt and Pepper to taste.

Blend for 1 cycle

HUMMUS:

1/4 C Water

1/2 C Tahini

Juice of 2 Lemons

1 Clove of Garlic

Salt and Pepper to taste

Blend for 1 cycle

Add 1 C of Canned Chickpeas

(after making this for the first time: Smash the Chick Peas well before adding to the Blender)

Blend for 2 - 3 cycles

Transfer to a Bowl. (for additional flavor, Fold in 1/8 tsp. of each, Garlic Powder and Onion Powder.)

Drizzle with Olive Oil.

Sprinkle with Paprika

DO NOT MIX

BBQ SAUCE:

1/2 C Tomato Sauce

2 TBS Tomato Paste

3 TBS Maple Syrup

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 C Chopped Onion

1 Clove of Garlic 

Salt and Pepper to taste (1/4 tsp)

1/4 tsp Paprika

1/8 tsp Cayenne Pepper

Blend for 1 cycle

PEANUT SAUCE  for Egg Rolls and Spring Rolls:

2 TBS Lime Juice

2 TBS Soy Sauce

2 TBS Maple Syrup

2 TBS Water

2 Cloves of Garlic, minced

2 TBS PB2 (Peanut Butter Powder) Available at Grocery Stores.

Blend for 1 Cycle

PUMPKIN BUTTERED BOURBON: 

Homemade Pumpkin Butter:

1 C Canned Pumpkin

1 TBS Maple Syrup

1/4 C Apple Juice

1 TBS Dark Crown Sugar

1/2 TBS Lemon Juice

1/2 tsp Cinnamon

A Pinch of Salt

Blend for 1 Cycle, transfer to a container and refrigerate until ready to use.

CLEAN THE BLENDER AND CONTINUE:

In the Blender:

1 Shot of Bourbon

2 Shots of Apple Cider

1 tsp Simple Syrup (equal parts of Sugar and Water, mixed until completed incorporated.

1/2 oz Lemon Juice

1 - 2 TBS Of the Pumpkin Butter, previously made and refrigerated.

A Dash of Cinnamon 

A Dash of Ginger

Pour into a Rocks Glass.

Add Ice if desired.

CAESAR DRESSING:

1/4 C Full Fat Coconut Milk

1/4 C Olive Oil

1/4 C Hummus

2 TBS Lemon Juice 

1 tap Dijon Mustard

2 tsp Capers

1 Clove of Garlic

Salt and Pepper to taste (1/4 tsp)

Blend for 2 cycles

ZING ZANG LUNCH:

8 oz Zing Zang Bloody Mary Mix

1 C diced cucumber, unpeeled

1/8 C chopped fresh chives

2 diced green onions

1/2 C diced green bell pepper

Begin blending with the Blender horizontally and then turned upright.

A FAVORITE OF MINE!

V-8 DRINK:

1 C V-8 Juice to start

Add:

Vegetables until Juice floats to the top:

Diced Green Bell Pepper

Diced Carrot

Diced Celery

Blend for 1 Cycle

Add additional Juice if needed.

Blend again.

Salt and Pepper to taste.

OPTIONS: Zucchini, Cucumber, Onion, Baby Spinach Leaves.

PREMIER PROTEIN SHAKES:

PEACH SMOOTHIE 

1 C of Peaches and Cream Protein Shake

1 Peach, Peeled, Pitted and cut into chunks.

2 TBS Orange Juice 

Ice until Liquid Floats to the Top

Blend for 1 cycle

BLUEBERRY SMOOTHIE

1 C Blueberries and Cream Protein Shake with Oats

1/2 C Frozen Blueberries

1 C Frozen Banana Slices

1/4 C Almond Butter

Blend 2 cycles

Add additional Protein Shake if needed.

Pulse until smooth.

CHOCOLATE RASPBERRY SMOOTHIE

1/2 C Frozen Raspberries

1/2 C Frozen Strawberries

6 oz. Premier Protein Chocolate Hazelnut Shake

1 TBS Nutella

Blend for 2 cycles.

Add additional Protein Shake if needed.

Pulse until smooth.

Enjoy!

Peace in the Kitchen!