Freezer Street Tacos

September 6, 2019 by

Tacos may be my husband’s love language.  And since he’s such a nice guy I like keeping the freezer stocked with some of these.
They come together in no time and are great for a quick lunch.  My kids love them too so double bonus.
I usually serve them with a salsa or taco sauce.  I didn’t put amounts in the recipe since a lot of that will depend on how much you want in each taco.  You could even use just beans and cheese if you like.

I use my Instant Pot taco meat with beans, I find that the beans help hold everything together and kind of act like glue. If you don’t have an instant pot just combine some cooked ground meat with taco seasoning and refried beans. These also freeze very well and don’t get freezer burnt. The parchment helps with that as well.

I usually make a big batch of these since everyone loves them so much.  The parchment squares can be found in restaurant supply stores inexpensively, and ours even has big packs of the small street taco tortillas as well.

FREEZER STREET TACOS

corn tortillas (street taco size)
Cooked taco meat and beans
Cheese, shredded (I used a Mexican blend)
Parchment squares

Cook tortillas on a dry griddle just to warm and make more pliable.  Alternatively, you can wrap tortillas in a damp paper towel and microwave for 15 seconds until warm and pliable.
Lay out the parchment squares and place a tortilla on each square.  Top with a little cheese, then the taco meat and beans.
Use the parchment square to fold in half and set aside.  Repeat with remaining tacos then place in freezer bags or containers and freeze.

To serve: Remove parchment square and place on a greased baking sheet and bake at 425 degrees for approximately 10-12 minutes or until warmed through.

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Freezer Street Tacos

Ingredients

  • corn tortillas (street taco size)
  • Cooked taco meat and beans
  • Cheese, shredded (I used a Mexican blend)
  • Parchment squares

Instructions

Cook tortillas on a dry griddle just to warm and make more pliable.  

Alternatively, you can wrap tortillas in a damp paper towel and microwave for 15 seconds until warm and pliable.

Lay out the parchment squares and place a tortilla on each square.  Top with a little cheese, then the taco meat and beans.

Use the parchment square to fold in half and set aside.  Repeat with remaining tacos then place in freezer bags or containers and freeze.

To serve: Remove parchment square and place on a greased baking sheet and bake at 425 degrees for approximately 10-12 minutes or until warmed through.

I use my Instant Pot taco meat with beans, I find that the beans help hold everything together and kind of act like glue. If you don't have an instant pot just combine some cooked ground meat with taco seasoning and refried beans. These also freeze very well and don't get freezer burnt. The parchment helps with that as well.

https://mystainedapron.com/freezer-street-tacos/

 

Filed Under: Freezer, Mexican

Creamy Pesto Dressing

July 24, 2019 by


Our basil didn’t do so well in the garden this year… maybe because I ignored the garden basically and left the 12 year old in charge of it… maybe.
Never mind, I have this basil pesto on hand in my freezer year round.  I buy the gigantic 1 pound bag of basil at our local restaurant supply store and make a huge batch.  I use it to spread on sandwiches as a condiment, on pizza crust as the sauce, in this salad dressing, or pretty much anywhere.
I pop a cube or two in the microwave for a few seconds and it’s good to go.
I never blanch my basil and the color is always super bright.  If you adore lemon as much as I do use fresh lemon juice and add the zest of the lemons in too!
You can freeze it in ice cube trays and when frozen pop into a container.  I freeze mine in cookie dough freezer trays and leave them in it.  Each cube holds about 2 Tablespoons and the big batch of pesto fits in 2 of those trays.
You can totally use a store bought pesto for the dressing, but I think homemade has so much better flavor and you have complete control over the ingredients and quality.  My youngest is very allergic to tree nuts as well and good luck finding a nut free pesto!  I actually prefer the flavor of mine without any nuts or cheese.  Just super concentrated basil flavor with a bright lemon note!

BIG BATCH BASIL PESTO

1 pound  basil leaves
2 cups olive oil
24 cloves garlic cloves
4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup lemon juice (and lemon zest if using fresh)

Pulse everything in a food processor until fairly smooth.  Freeze in ice cube trays.

CREAMY PESTO SALAD DRESSING

1/4 cup Basil Pesto
1/2 cup sour cream
1/2 cup buttermilk
salt and pepper to taste

Add all ingredients to a mason jar and mix or shake to combine.  (or whisk together in a bowl).
Chill until ready to serve.

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Creamy Pesto Dressing

Ingredients

    For basil pesto:
  • 1 pound  basil leaves
  • 2 cups olive oil
  • 24 cloves garlic cloves
  • 4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup lemon juice (and lemon zest if using fresh)
    • For salad dressing:
  • 1/4 cup Basil Pesto
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • salt and pepper to taste

Instructions

To make basil pesto:

Pulse everything in a food processor until fairly smooth.  Freeze in ice cube trays.

To make salad dressing:

Add all ingredients to a mason jar and mix or shake to combine.  (or whisk together in a bowl).

Chill until ready to serve.

https://mystainedapron.com/creamy-pesto-dressing/

Filed Under: Freezer, Salad / Dressings

Sourdough Pancakes and Waffles

July 18, 2019 by

If you aren’t making pancakes and waffles with your sourdough starter I don’t even know why you have a starter!  While I love baking sourdough breads and crackers these are so much better than regular pancakes and waffles.  Super fluffy and tender with a light sourdough flavor adding almost a malty taste.  They are so fluffy the waffle batter has pushed open the lid!   And if you take waffles seriously you NEED this Cuisinart Double Belgian Waffle Iron!
My starter originated from King Arthur Flour  but if you want to make your own they have recipes for that too.
I will make an obsene amount of sourdough starter just so I have enough to make a big batch of these so I can freeze some.  I usually make waffles for the freezer or I’ll bake the pancake batter in muffin tins for “pancake cupcakes“.

SOURDOUGH PANCAKES AND WAFFLES
1 1/2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups sourdough starter (fed or unfed/discard)
1 1/2 cups buttermilk
1 large egg
2 Tablespoons melted butter (or oil)

In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda.
Add remaining ingredients and mix until just combined. (A Danish Dough whisk is my favorite tool for this.)
For pancakes:
Lightly grease a griddle on medium heat and when hot drop desired amount on griddle (I use a 1/4 cup ladle usually).
Flip when top is covered in bubbles and underside is golden.  Cook until second side is golden and pancakes are cooked through.
For waffles:
make batter as above and cooked in waffle iron according to appliance directions.  I suggest under filling at first because these are particularly fluffy waffles.  The batter has even pushed open the lid on mine!

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Sourdough Pancakes and Waffles

Ingredients

  • 1 1/2 cups flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups sourdough starter (fed or unfed/discard)
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 Tablespoons melted butter (or oil)

Instructions

In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda.

Add remaining ingredients and mix until just combined. (A Danish Dough whisk is my favorite tool for this.)

For pancakes:

Lightly grease a griddle on medium heat and when hot drop desired amount on griddle (I use a 1/4 cup ladle usually).

Flip when top is covered in bubbles and underside is golden.  Cook until second side is golden and pancakes are cooked through.

For waffles:

make batter as above and cooked in waffle iron according to appliance directions.  I suggest under filling at first because these are particularly fluffy waffles.  The batter has even pushed open the lid on mine! 

https://mystainedapron.com/sourdough-pancakes-and-waffles/

 

 

Filed Under: Breakfast, Sourdough

Grilled Vegetable Salad

July 2, 2019 by

If you need a side dish recipe for the 4th of July or upcoming BBQ season this one right here is ready to knock your socks off!
I can eat this for a few days and not get sick of it.  It makes a great quick make ahead lunch or a great side dish for a main course.
Sometimes I double the amount of vegetables in it as well.  If I have fresh basil I throw some of that in too.

The vegetables can be adjusted to what you have on hand and the orzo could be swapped out for quinoa or another grain too.  Or even left out entirely if you want a grain free salad.

I adore piquillo peppers and nearly had a panic attack when the 2 stores I usually found them at stopped selling them!
When I spotted them at our local Winco supermarket I might have bought a few.. okay I cleared out the shelf and bought all 9 jars they had.
If you can’t find them you can use bell peppers instead.
I find using an indoor grill pan works great for this but if you are doing this on a big grill make sure to watch you don’t loose your cherry tomatoes down the grate!

GRILLED VEGETABLE SALAD

8 ounces whole wheat orzo

For the dressing:
3 Tablespoons olive oil
4 Tablespoons lemon juice
zest of 1 lemon
1 teaspoon Italian seasoning
2 Tablespoons grated Parmesan cheese
2 Tablespoons minced fresh parsley
salt and pepper to taste

For the grilled vegetables:
olive oil, for brushing
salt and pepper
2 small green zucchini
1 onion
Piquillo Peppers, about 4
2 cups broccoli florets
1 pint cherry tomatoes

Cook the orzo (or other grain) according to package directions.   Toss with dressing ingredients and let cool while you grill the vegetables.
Slice the zucchini lengthwise in 1/4 inch strips, slice the onion and broccoli in 1/4 inch slices as well.
Brush everything with olive oil and grill over medium high heat in batches.
Chop everything except the cherry tomatoes and toss with the dressed orzo.
Serve warm or chill until serving.

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Grilled Vegetable Salad

Ingredients

  • 8 ounces whole wheat orzo
    • For the dressing:
  • 3 Tablespoons olive oil
  • 4 Tablespoons lemon juice
  • zest of 1 lemon
  • 1 teaspoon Italian seasoning
  • 2 Tablespoons grated Parmesan cheese
  • 2 Tablespoons minced fresh parsley
  • salt and pepper to taste
    • For the grilled vegetables:
  • olive oil, for brushing
  • salt and pepper
  • 2 small green zucchini
  • 1 onion
  • Piquillo Peppers, about 4
  • 2 cups broccoli florets
  • 1 pint cherry tomatoes

Instructions

Cook the orzo (or other grain) according to package directions.   Toss with dressing ingredients and let cool while you grill the vegetables.

Slice the zucchini lengthwise in 1/4 inch strips, slice the onion and broccoli in 1/4 inch slices as well. 

Brush everything with olive oil and grill over medium high heat in batches.

Chop everything except the cherry tomatoes and toss with the dressed orzo.  

Serve warm or chill until serving.

Vegetables can be adjusted to what you have on hand. If you can't find jarred piquillo peppers you can use bell peppers instead. Increase the amount of vegetables if you like more veggies. Orzo can be swapped out for quinoa or another grain or left out entirely for a grain free salad.

https://mystainedapron.com/grilled-vegetable-salad/

Filed Under: Grilling / Smoking, Salad / Dressings, Side Dishes

Strawberry Lemonade

June 26, 2019 by

We don’t drink soda, outside of root beer floats once or twice a year.  But I do love having some homemade berry lemonade concentrates ready in the freezer for BBQ’s in the summer.  I love this Blueberry Thyme Lemonade.   Don’t get me started on this Blackberry Basil Lemonade.  Or if lime is your jam there’s Cherry limeade or Raspberry limeade.   Of course you can swap lemon or lime with each other on any of these to suit yourself.

FREEZER FRIENDLY STRAWBERRY LEMONADE CONCENTRATE
Yield: 1 quart concentrate (makes 3 quarts lemonade)

1 1/2 cups lemon juice
1 1/2 cups sugar
1 pound strawberries

Heat the lemon juice and sugar in a pot over medium heat and stir until the sugar is dissolved.
Set aside and cool.
Puree the strawberries in a blender and strain.  Mix with the lemon juice and sugar.
You should have approx 1 quart concentrate.  Freeze for later use or mix and chill.
To serve add 2 parts water to 1 part concentrate.

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Freezer Friendly Strawberry Lemonade Concentrate

Yield: 1 quart concentrate or 3 quarts lemonade

Ingredients

  • 1 1/2 cups lemon juice
  • 1 1/2 cups sugar
  • 1 pound strawberries

Instructions

Heat the lemon juice and sugar in a pot over medium heat and stir until the sugar is dissolved.

Set aside and cool.

Puree the strawberries in a blender and strain.  Mix with the lemon juice and sugar.

You should have approx 1 quart concentrate.  Freeze for later use or mix and chill.

To serve add 2 parts water to 1 part concentrate.

https://mystainedapron.com/strawberry-lemonade/

Filed Under: Drinks, Freezer

Strawberry Soak

June 17, 2019 by

I don’t care if you buy your strawberries at Costco or at a farm.  Odds are those little gems aren’t going to last near as long as you want them to.
I swear by this simple solution to keep them fresher longer.  Even if I just use a regular container in the fridge it really helps.  But if you love your berries as much as I do I suggest getting some produce containers, they help even more.
And you don’t have to throw out too many cartons of moldy berries for them to have paid for themselves…

As I am drying off the berries I will also separate the berries into 2 containers, one for now and one for later, according to how firm or soft they are.

STRAWBERRY SOAK

4 cups water
1/2 cup white vinegar

Put the water and vinegar in a bowl and add strawberries.  (They don’t have to be completely submerged, but I usually do a double or triple amount if I’m doing a bunch of berries).  Stir gently so berries get coated with solution.
Let soak for 5 minutes.  Scoop berries out of the water without stirring (there is usually some sediment that will sink to the bottom).
Gently rinse and pat dry.
Place in a container in the fridge.  I love the Rubbermaid Freshworks produce saver containers, the long rectangles for berries.

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Strawberry Soak

Ingredients

  • 4 cups water
  • 1/2 cup white vinegar

Instructions

Put the water and vinegar in a bowl and add strawberries.  (They don't have to be completely submerged, but I usually do a double or triple amount if I'm doing a bunch of berries).  Stir gently so berries get coated with solution.

Let soak for 5 minutes.  Scoop berries out of the water without stirring (there is usually some sediment that will sink to the bottom).

Gently rinse and pat dry.

Place in a container in the fridge.  I love the Rubbermaid Freshworks produce saver containers, the long rectangles for berries.

https://mystainedapron.com/strawberry-soak/

Filed Under: DIY / How to...

Sourdough Cinnamon Pikelets

May 20, 2019 by

What’s a pikelet you say?   Well, it’s the adorable little cousin of pancakes.  The sweet little sibling of crumpets.
Crumpets are made using a ring mold so they are perfectly circular.  Pikelets are made using the same batter, only without a mold and smaller.
They are basically a little pancake but come on, you know pikelets sounds way cuter.
If you aren’t accustomed to working with sourdough and don’t have a starter I recommend King Arthur Flour for a great resource. My starter was actually purchased from them but they also have recipes for making your own.

SOURDOUGH CINNAMON PIKELETS

2 cups sourdough starter, unfed/ discard
2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Whisk all ingredients together until well combined.
Heat a griddle over medium heat and lightly coat with melted butter or oil.
Drop spoons of batter onto griddle and flip when covered with bubbles.
Continue to cook on second side until cooked through and lightly browned.
Serve with butter and jam, syrup, berry syrup, or just fill your kids hands with them as soon as they’re cool enough to handle!
I freeze leftovers and toast for quick breakfast or snack.

Recipe adapted from King Arthur Flour

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Sourdough Cinnamon Pikelets

Ingredients

  • 2 cups sourdough starter, unfed/ discard
  • 2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg

Instructions

Whisk all ingredients together until well combined.

Heat a griddle over medium heat and lightly coat with melted butter or oil.

Drop spoons of batter onto griddle and flip when covered with bubbles.

Continue to cook on second side until cooked through and lightly browned.

Serve with butter and jam, syrup, berry syrup, or just fill your kids hands with them as soon as they're cool enough to handle!

I freeze leftovers and toast for quick breakfast or snack.

https://mystainedapron.com/sourdough-cinnamon-pikelets/

Filed Under: Breakfast, Sourdough

Cake Mix Crepes

May 5, 2019 by

My daughter asked for a crepe cake a couple birthdays ago… but she kind of wanted cake too.  So the compromise was crepes made from cake!
To say this was a hit is the understatement of the year. Especially since it was decorated in lots of colorful candies!  These are way easier than you think and they are so fun for kids to make. They don’t have to look perfect and piping skills aren’t needed.  Just spread the tops of crepes with frosting or whipped cream and layer them up.  No need to frost the sides!
You can make them with any flavor cake mix you want and add all kinds of fun twists with whatever you want to sprinkle in between the layers for texture.

CAKE MIX CREPES
makes approximately 22 (7″ across) crepes

For crepes:
Cake mix of choice (made according to package directions)
3 extra eggs
1 1/2 cups milk
melted butter

For Stabilized whipped cream:
2 cups heavy whipping cream
1 1/2 cups powdered sugar
2 teaspoons instant clearjel
2 tablespoons vanilla extract

Place cake mix and ingredients on package in a large bowl.  Add the 3 extra eggs and the milk and mix several minutes until smooth.
Heat a nonstick pan (or crepe pan) over medium heat and brush with melted butter.
Add about 1/3 cup batter (depending on size of pan and crepes desired) and spread in a circular motion so it isn’t too thick.
I find using the back of the ladle works best for me, I just skim the top of the batter without touching the pan, kind of like spreading sauce on a pizza.

When you see bubbles on top and edges are setting flip crepe over.

Cook until second side is lightly golden.  Place crepes on a tea towel lined tray while you finish the batter.

While crepes cool make filling or frosting.  If making whipped cream place all ingredients in a large bowl and whisk until cream is fluffy and holds its shape.  (I use a hand mixer or stand mixer).

Layer crepes with filling of choice (and sprinkles or extra toppings if desired!)

And have fun decorating!

It totally needed candy, I know.  And edible gold stars.  I know.

And candles if it’s your birthday!

 

When you cut into it.. look at all those layers and sprinkles!

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Crepe Cake

Ingredients

    For crepes:
  • Cake mix of choice (made according to package directions)
  • 3 extra eggs
  • 1 1/2 cups milk
  • melted butter
    • For Stabilized whipped cream:
  • 2 cups heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 2 teaspoons instant clearjel
  • 2 tablespoons vanilla extract

Instructions

Place cake mix and ingredients on package in a large bowl.  Add the 3 extra eggs and the milk and mix several minutes until smooth.

Heat a nonstick pan (or crepe pan) over medium heat and brush with melted butter.

Add about 1/3 cup batter (depending on size of pan and crepes desired) and spread in a circular motion so it isn't too thick.  

I find using the back of the ladle works best for me, I just skim the top of the batter without touching the pan, kind of like spreading sauce on a pizza.

When you see bubbles on top and edges are setting flip crepe over.

Cook until second side is lightly golden.  Place crepes on a tea towel lined tray while you finish the batter.

While crepes cool make filling or frosting.  If making whipped cream place all ingredients in a large bowl and whisk until cream is fluffy and holds its shape.  (I use a hand mixer or stand mixer).

Layer crepes with filling of choice (and sprinkles or extra toppings if desired!)

https://mystainedapron.com/cake-mix-crepes/

Filed Under: Cake / Cake Pops, Desserts

Sourdough Crackers

April 11, 2019 by

My husband and girls love crackers.  I love making them homemade crackers since they are so much healthier!  I don’t make them every week but when I do they just love them! Animal crackers are definitely cuter but simple squares are so quick and easy.

These are surprisingly quick and easy to make, especially if you have a sourdough starter and are always looking for fun things to make with it.  You can make your own, I purchased mine from King Arthur Flour and have been really happy with it.  If you don’t want to dabble with sourdough you can find my wheat thin recipe here.
I buy all of my spices from Savory Spice Shop now, they are always great quality and if you think buying spices from spice shop is more expensive than a grocery store you might be surprised!
I love serving crackers and cheese ball for holidays, maybe because that’s what my mom always did!

 

3 SEED WHOLE GRAIN SOURDOUGH CRACKERS
1 cup white whole wheat flour (whole wheat pastry flour is a good choice too)
1/2 teaspoon sea salt (plus extra for sprinkling on top if desired)
1 cup sourdough starter, unfed/discard
1/4 cup unsalted butter, room temp
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
1/2 teaspoon flax seeds
1 teaspoon dried green onion flakes (or dried parsley or chives)
1 1/2 teaspoons olive oil (plus extra for brushing top of crackers)

Mix together all ingredients until well combined to make a smooth dough.
Divide dough dough in half and wrap in plastic wrap and refrigerate for at least 30 minutes.
Spray a silicone mat or parchment paper with nonstick spray and roll out dough as thin as possible, try for around 1/16 inch.
Trip edges and cut into 1 1/4 inch squares with a pizza wheel cutter or knife. (or cut into shapes).
Sprinkle with additional sea salt if desired.
Transfer mat or parchment to a baking sheet and prick each cracker a few times with a fork if desired.  This just reduces bubbles, my kids kind of like when it bubbles though!)
Bake at 350 degrees for 20 to 25 minutes.  Repeat with second half of dough.
Store in an airtight container for a week, or freeze for longer storage.

Print
Sourdough Crackers

Ingredients

  • 1 cup white whole wheat flour (whole wheat pastry flour is a good choice too)
  • 1/2 teaspoon sea salt (plus extra for sprinkling on top if desired)
  • 1 cup sourdough starter, unfed/discard
  • 1/4 cup unsalted butter, room temp 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon flax seeds
  • 1 teaspoon dried green onion flakes (or dried parsley or chives)
  • 1 1/2 teaspoons olive oil (plus extra for brushing top of crackers)

Instructions

Mix together all ingredients until well combined to make a smooth dough.

Divide dough dough in half and wrap in plastic wrap and refrigerate for at least 30 minutes.

Spray a silicone mat or parchment paper with nonstick spray and roll out dough as thin as possible, try for around 1/16 inch.

Trip edges and cut into 1 1/4 inch squares with a pizza wheel cutter or knife. (or cut into shapes).

Sprinkle with additional sea salt if desired.

Transfer mat or parchment to a baking sheet and prick each cracker a few times with a fork if desired.  This just reduces bubbles, my kids kind of like when it bubbles though!)

Bake at 350 degrees for 20 to 25 minutes.  Repeat with second half of dough.

Store in an airtight container for a week, or freeze for longer storage.

https://mystainedapron.com/sourdough-crackers/

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes, Sourdough

Cold Oatmeal Bowls

March 25, 2019 by

This isn’t a RECIPE recipe… if you know what I mean.  But let’s face it, the best recipes are the ones you use constantly and make your life better.  Right? Well this is something I make more often than not for breakfast and my youngest actually requests it for breakfast. I try to make a few times a week but this totally saves my day.  I made it a goal a couple years ago to slow down and stop skipping breakfast before my girls started copying me.  And this recipe has kept me on track.
I use instant or quick oats because they are still whole grain but will soften up in cold milk.  My youngest actually likes old fashioned rolled oats, they will soften a little but have more chewiness.  My go to is banana and berries but my girls like a little peanut butter powder and honey.  For special days I add some sprinkles and mini chocolate chips for them.  (Hey, oatmeal can be cool too!) Now go forth, and conquer the morning rush!

COLD OATMEAL BOWLS
Instant oats
Milk, or milk substitute
Fruit
Peanut butter powder
Honey, or sweetener of choice
Sprinkles and chocolate chips, if it’s your birthday
Coconut
Nuts
Seeds  (chia, flax, sunflower)
cacao nibs

Print
Cold Oatmeal Bowls

Ingredients

  • Instant oats 
  • Milk, or milk substitute
  • Fruit
  • Peanut butter powder
  • Honey, or sweetener of choice
  • Sprinkles and chocolate chips, if it's your birthday
  • Coconut
  • Nuts
  • Seeds  (chia, flax, sunflower)
  • cacao nibs

Instructions

Mix.

Eat.

https://mystainedapron.com/cold-oatmeal-bowls/

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Filed Under: Breakfast