Recipes for you.

Margherita Flatbread Pizza

This is for those pizza lovers, like me, who want a quick and easy do-it-yourself pizza.


  • 12 inch (store bought) flatbread pizza crust
  • 1 tsp olive oil
  • mozzarella cheese
  • 2 tomatoes
  • fresh basil, thinly sliced
  • 2 clove garlics
  • salt
  • black pepper
  • red bell pepper flakes


  1. Preheat oven to 450 F degrees
  2. Brush or spray olive oil over flatbread and sprinkle the garlic slices over flatbread.
  3. Top with mozzarella cheese and sliced tomatoes and 6-7 pieces of basil and then top with mozzarella cheese. Season with salt and pepper.
  4. Bake for 10 minutes or until the cheese starts to bubble.
  5. Sprinkle fresh basil on top and then serve with red pepper flakes.

Chocolate Peanut Butter Pretzel Bites

This recipe is perfect if you want to have a sweet snack without just having to reach for you candy stash and stuffing whatever you find in your mouth.


  • 1 cup creamy peanut butter
  • 2 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1 1/2 cups powdered sugar
  • 48 Pretzel Crisps Original Pretzels
  • 10 oz semi-sweet chocolate, chopped


  1. In a stand mixer, combine peanut butter, butter, brown sugar, and powdered sugar until well combined.
  2. Roll peanut butter mixture in 1 inch balls and smash in-between two pretzels.
  3. In a medium bowl, microwave semi-sweet chocolate in 15 second increments, until melted.
  4. Line counter tops with wax paper and dip half of pretzel sandwiches in melted chocolate and set on wax paper. Let chocolate harden.
  5. Serve immediately or store in an airtight container for up to 3 days.

Shrimp Spring Roll

If you’re looking for something to eat without feeling guilty then this recipe is for you.



  • 1 lb (450g) shrimp, shelled and deveined
  • 1 tsp sesame oil
  • 1 TBS chopped fresh ginger
  • 1 clove garlic, finely minced
  • 1 TBS low-sodium soy sauce
  • 1 tsp rice wine vinegar
  • ½ tsp honey

Spring Rolls

  • 12 rice wrappers
  • ½ cup (15g) fresh basil leaves
  • ½ cup (15g) fresh cilantro leaves
  • 1⅓ cups (140g) shredded red cabbage (about a quarter of a small head of cabbage)
  • 1 large red bell pepper, thinly sliced
  • pickled vegetables
  • 6 large strawberries, sliced



  1. PREPARE THE SHRIMP: Heat 1 teaspoon of sesame oil over medium heat. Add the ginger and garlic, and let them cook for about 2 minutes. Add the shrimp, and cook each side for 2 to 3 minutes. The shrimp will be done when it looks orange and the shrimp has started curled inward. While the shrimp is cooking, stir the soy sauce, rice wine vinegar, and honey. Drizzle this sauce over cooked shrimp. Let the shrimp cool for at least 20 minutes.
  2. PREPARE THE SPRING ROLLS: Fill a bowl with hot water. Dip a sheet of rice paper wrapper and wet it entirely. The wrapper doesn’t have to be completely soft, just moist. It will continue to soften as you add more ingredients to it. Place the wrapper on a flat surface. Fill the wrapper with shrimp, a slice of strawberry, all the vegetables, 2 to 3 basil leaves, and a few cilantro leaves. Fold the lower half of the wrapper over the filling. Fold in the left and right sides toward the center. Continue rolling everything like you would a burrito. The spring rolls should seal nicely.
  3. Serve immediately and refrigerate leftovers.