If I were to invite you into my home you would find a tidy, mostly uncluttered space. That is, until you look in my pantry.

My husband always teases me that my way of cleaning is to take everything and hide it in a drawer. Which isn't entirely true. Eventually, I do get around to cleaning out that drawer.

​But the pantry is a space that even I can admit is a problem. I routinely organize and rearrange it whenever I stock up on new foods that need a home. The issue is, there are items in there that never leave. Like the seven tins of Cadbury Drinking Chocolate, plus another five tins of Starbucks Hot Chocolate that seem to forever reside on the top shelf. My tea collection, which I rarely drink from since switching to coffee, is utterly ridiculous. There are jams and jellies in every flavor imaginable. Half of my ginormous spice rack is unidentifiable to the average American cook. I have more varieties of rice and beans than two people can eat in a year. And my flour collection - coconut, spelt, whole wheat pastry, oat, 00 Italian, brown rice - name it and I guarantee there is a half-used bag in my pantry somewhere!

So, over the next several weeks, months, whatever it takes, I am using this blog to clean house! Starting with lentils, a lifesaver when there is a busy, active day ahead. Lentils contain soluble fiber that breaks down slowly, thereby maintaining blood sugar levels over the course of several hours. This dish is also packed with energy producing iron, and protein, a nutrient that is known for building and repairing body tissues. However, lentils do not contain all nine of the essential amino acids which make up a protein. This is where the egg, a complete protein, rounds out the dish. 

Included is a recipe for homemade tomato sauce. This can be substituted by a good jar of arrabbiata to give it that kick of flavor. Nothing wrong with a shortcut, so long as it's a healthy one!

For those who struggle with pantry issues such as mine, check out the links below the recipe for some nifty organizers.

Ingredients:
1 cup red lentils
1 & 1/2 cups water
1 cup tomato sauce, recipe below*
2 large eggs
3-4 fresh basil leaves, optional

Tomato Sauce:
1 medium onion, halved and sliced
2 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 tablespoon crushed red pepper
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
Rinse the lentils with cold water in a mesh sieve. Transfer to a sauce pan, add the water and bring to a boil. Cover and reduce the heat to low. Cook until the water is absorbed, about 30 minutes. 

Meanwhile, add the the onion, garlic, tomatoes, spices, sugar, salt and pepper to a covered saucepan, and simmer on low heat while the lentils cook. 

Pre-heat the oven to 350ºF. Mix the tomato sauce into the pan of lentils. Divide the lentil mixture between two individual oven safe dishes. Bake for 20 minutes or until the sauce is bubbling. Remove from the oven and crack an egg over the top of each dish. Garnish with the basil leaves if using. Return to the oven and bake until the eggs are just set, about 10 minutes. Serve immediately.

Yield: 2 servings

The idea for these tacos came to me during a conversation about moisturizer of all things. A delicious one at that, scented with lime, basil and mandarin. I love subtle fragrances and if it reminds me of food, all the better! (A link to the moisturizer is posted below the recipe, should anyone want to check it out.)  

Winter is the season when citrus produce offers the best flavor and the most variety. If your locale lacks a mandarin orange supply, tangelos or even tangerines will work well in their place. Whatever you do, please do not substitute canned mandarin oranges. The difference is night and day, particularly in a simple recipe like my Mandarin Avocado Lime Sauce where every flavor stands out. But make it the right way with fresh ingredients, and you will have a tangy, lightly sweetened sauce that will add an amazing quality to your tacos. 

Quinoa, as we know, is pretty flavorless, but a nice change from beans! And preferable over so called "healthy" vegan meat substitutes that are technically processed, and often laden with allergy inducing protein isolates. Whereas, quinoa is just a simple seed that cooks up as easily as rice. I use a traditional homemade taco seasoning to turn it into a meat substitute right on the stovetop. Very easy. I then layer the quinoa base into my tortilla with whatever salsa I have on hand, but you could simplify this even further by sautéing the quinoa and salsa together with the spice mix. Next, toss on your taco toppings such as tomato, lettuce, baby spinach, cilantro or cheese.

​And then, the crème de la crème, the Mandarin Avocado Lime Sauce! Maybe I'm overly excited about this, but for those of us who cannot tolerate yogurt or cream based sauces, a good vegan version is gold. Enjoy!

Ingredients:
1 cup water
1/2 cup uncooked red quinoa
olive oil
1 small onion, chopped
3/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground cumin
1 tablespoon oregano
​salt and freshly ground black pepper, to taste
6 small corn tortillas
1/4 cup hot sauce or 1/2 salsa of choice
6 cilantro sprigs
1 cup mandarin avocado sauce, recipe below*

Mandarin Avocado Sauce:
1 avocado
juice of 1/2 fresh lime
juice of 1 fresh mandarin orange
​1/2 tablespoon honey
salt and pepper to taste

Directions:
Rinse the quinoa in a mesh sieve under cold water. Bring the water and quinoa to a boil in a covered sauce pan. Reduce the heat and cook until all water is absorbed.

In a fry pan, heat the oil over medium high. Add the onions, cooking until translucent and slightly browned. Remove from heat and add another tablespoon of oil if needed. Then toss the quinoa, spices, salt and pepper into the pan of onions. Allow to cook for a minute or two before stirring. Repeat this several times to allow some of the quinoa to crisp. Remove from heat.

In a separate pan, toast the corn tortillas on each side until lightly browned. Plate and add the quinoa mixture and any toppings such as sliced tomato, salsa or hot sauce, cotija cheese and fresh cilantro.

To make the sauce: use a blender or food processor to puree the avocado, citrus juices, honey, salt and pepper until creamy. Using a rubber spatula, spoon the sauce over each taco. Serve immediately. 

Yield: 6 tacos

Winter munchies. The ailment that plagues many of us this time of year. Overcast skies and freezing temperatures can really decrease energy and motivation. How comforting it is to have a few more snacks to break up the monotony of whatever task we're trying to accomplish. 

Replacing unhealthy foods with those the body can use purposefully is difficult if you don't prepare. These Strawberry Energy Bites are the newest weapon in my arsenal of healthy snacks. Just one or two keeps me going for awhile, so that I'm not constantly munching on whatever else is available. And since there is no baking involved, these are quick to put together. 

None of the ingredients in this recipe are overpowering. These actually taste like real strawberry! If you look closely at the photos, you can catch a glimpse of strawberry seeds in the powder. 

Energy bites, otherwise known as bliss balls or energy balls, tend to keep well in the refrigerator. A big batch will last the week without drying out, if stored properly in an airtight container. The almonds can be replaced with seeds, such as pumpkin or sunflower, for those with nut allergies. Likewise, experiment with other freeze dried fruits to keep it interesting. Next up on my list...blueberry!

Be sure to follow me on Instagram and Pinterest.

Ingredients:
1 cup golden raisins
1-2 ounce pouch unsweetened freeze dried strawberries
2 cups gluten free rolled oats
1 & 3/4 cups sliced almonds
​1 tablespoon vanilla powder or paste

Directions:
In a saucepan, pour piping hot water over the raisins until completely submerged, cover and allow to soak for 10 minutes. 

Empty the pouch of strawberries into a food proceesor and pulse into a fine powder. Transfer to a bowl and set aside.

Add 1/2 cup of the strawberry powder, oats, almonds and vanilla to the food processor. Pulse until the oats and almonds are crushed. Drain and add the raisins, pulsing until a sticky dough forms. If the mixture is too dry add water, one tablespoon at a time, until the desired texture is achieved. Handform spoonfuls of the dough into balls. Roll each ball in the remaining strawberry powder until completely coated and place in an airtight container. Refrigerate for up to a week.

​Yield: 10-12 bites

Let's kick off 2017 with an easy healthy dish!

While the rest of the world spent the New Year celebrating and catching up on Netflix, my husband and I were hard at work on our "Radical Side Hustle House." An investment property that sadly we will never live in, but that nevertheless, has been undergoing a huge makeover in anticipation of its future buyer. An exciting and scary adventure, but one that thus far, we have felt fairly optimistic about. 

Whenever possible, I have spent my spare moments pre-cooking staple meals to get us through our busy days. Chicken pot pie (minus the pie crust), spaghetti with turkey meatballs, shrimp two ways: tossed with broccoli, pesto and brown rice pasta and stir fried with mixed veggies. Out of all that cooking, I decided to highlight this uncommon dish on the blog.

Initially, I went to the store thinking I was possibly going to make this recipe with ground lamb. There was a time when I truly would have enjoyed that. But I just couldn't bring myself to buy it. When I first began my food blog, nearly two years ago, I thought it would encompass a full range of both meat and meat-less recipes. But, gradually I found myself shifting away from animal products, though not completely, and my posts have reflected that. 

​Farro is very satisfying on its own. Depending on what variety you purchase, it can take awhile to prepare. Whole grain farro needs to be soaked overnight and requires a longer cook time. However, if the fibrous bran has been removed, it cooks like rice in about 10-15 minutes. Just check your package for instructions so that you know how much time to allot. The ancient farro grain is considered a staple in many cultures, dating back thousands of years. It generally contains less gluten, and is less processed, than the modern variety of wheat used in so many products found on store shelves today. High in protein and iron, farro also contains zinc, B-vitamins and fiber. Lots of great reasons to include it in your meal rotation! 

What I love most about this salad is that each bite has a slightly different mix of sweet, salty, tangy and savory flavors. Serve it warm or cold, as a main entree for two people or a side dish for four. 

Time to discard all the unhealthy holiday treats and start fresh! Join me on the path to a healthy year!

Ingredients:
extra virgin olive oil
salt and pepper, to taste
2 medium golden beets, peeled and de-stemmed
1 small red onion, chopped
1 medium zucchini, chopped
5-6 dried figs, chopped
1/2 cup cooked farro
1/4 cup golden raisins
2 tablespoons chives, minced
1 tablespoon fresh mint, chopped
1 tablespoon fresh flat leaf parsley, chopped
juice of 1/2 lemon
1/2 cup feta cheese

​Directions:
Toss the beets with a drizzle of oil and a pinch of salt and pepper and place one side of a sheet pan. Repeat with the onion and zucchini on the other side of the pan. Bake at 400ºF for 30-40 minutes, or until fork tender. If the zucchini and onions are done before the beets, transfer into a large bowl to cool. Then return the beets to the oven for the remaining time. Toss the cooked beets, onions and zucchini with the figs, farro, raisins, herbs and lemon juice. Sprinkle with feta cheese when ready to serve.

Yield: 2 large main servings or 4 smaller side servings

This may or may not be my last post for 2016. And what better way to end the year than with one of its most delicious food trends!

I would like to express a huge, heartfelt thank you to everyone who has visited and re-visited my site this year. I truly enjoy cooking and sharing my recipes with you. My hope is that these posts will inspire you all to take better care of yourselves, putting more of a premium on what you put into your bodies and reaping the benefit of better health. And that you will keep returning to see what I have coming next!

I intend to keep the recipes flowing for 2017. In the latter half, I may finally have a space to work on some fitness and cooking related videos. And maybe even an e-book or two!

This recipe is made with a frozen acai packet available at Trader Joe's - I am not being paid for my opinion - I just happen to very much enjoy the convenience of this product. Pop it in the blender with your favorite fruits and it makes a quick and easy meal. I'm eating mine for lunch as I type, on this very merry Christmas Eve. 

Enjoy! May the New Year bring you good health, joy and very few snowflakes!

Ingredients:
1 large banana, peeled
1 frozen acai packet
1 handful frozen blueberries
handful mixed fresh fruit
1 tablespoon coconut flakes
1 teaspoon hemp seeds

Directions:
In a blender, puree the banana, acai and blueberries until thick and smooth. Transfer to a bowl with a rubber spatula. Swirl the mixture around a bit with the spatula to even it out. Top with fruit, coconut and seeds. Serve immediately.

Yield: 1 serving

Does anyone notice the terrarium effect here? Almost too pretty to eat! But don't wait too long, because exposure to oxygen will eventually cause the mousse to brown. Kind of ruins the whole eat-with-your-eyes effect.

Ironically, when I truly love something, it tends to sit untouched. For some silly reason, I have this impulse to save it - for what I don't know. Case in point, there is an apple pie scented candle that I have been hanging onto for YEARS because it smells so amazing. But instead of lighting it, I keep on using up the less worthy candles in my collection. In fact, burning fiercely from atop my table as I write this, is the most repulsive pine candle I have ever smelled - surely a regift from someone who was desparate to get rid of the thing.

Similarly, I have a bag of dark cherries in my freezer that I can't bear to part with. Even though the store where I purchase them is located just 15 minutes down the road. Instead, I buy, eat and re-buy frozen raspberries - which I like well enough, but not nearly as much as the cherries!

In trying to break myself out of this funny pattern, I'm putting my prized ingredient to good use here. Nice and sweet, the cherry sauce offsets the tangy lime mousse which on its own might be a bit tart. Combined with the crunchy toasted almonds, it makes for a very tasty dessert!

This is a vegan treat, so even a person with severe dairy intolerance can enjoy it. Some might wonder why a vegan recipe would be posted on a blog that is clearly not strictly vegan. Well, this particular blog doesn't discriminate. The focus here is finding ways to supply the body with the nutrition it needs, largely through plant-based foods, without excluding the occasional hankering for meat, fish or even cheese.

So that you might add to your own collection of much-loved treasures, I've included links to some of my favorite cookbooks just beneath this recipe. These I do use regularly, cooking a variety of recipes from each one. But even if you prefer to admire rather than use these books, the photographs and the writing that they contain are wonderfully uplifting and inspirational.

Ingredients:
2 cups frozen pitted dark sweet cherries
1 tablespoon cornstarch
​1 tablespoon lime juice
1 tablespoon vanilla paste
2 tablespoons maple syrup
1/2 cup sliced almonds
1 large banana, peeled
1 tablespoon lime zest
juice of 2 limes
1/4 cup confectioners sugar or maple syrup
2 large avocados, peeled and pitted
2 sprigs fresh mint or thinly sliced lime

Directions:

CHERRY SAUCE:
Combine the cherries and cornstarch in a sauce pan, stirring until the cherries are coated with the cornstarch. Add the lime juice, vanilla and syrup. Heat over medium-high, stirring frequently until the cherries thicken and reduce, about 8-10 minutes. Remove from heat and set aside to cool. Spoon about half of the sauce into the bottom of two stemless wine glasses, leaving enough leftover to top the prepared mousse.

TOASTED ALMONDS:
Pour the almonds into a sauté pan and toast over medium heat, until lightly browned on both sides. Remove from heat and pour the almonds into a bowl to stop the cooking process. Allow to cool, then sprinkle half of the nuts over the first layer of cherry sauce.

KEY LIME MOUSSE:
Fit a piping bag with a wide tip such as the Wilton Star Tip #2110. In a food processor or blender, combine the banana, zest, lime juice, sugar, (or syrup if using) and avocados. Puree until thick and smooth. Using a rubber spatula, transfer the mousse into the piping bag and pipe equal amounts into both serving glasses. Top with remaining cherry sauce and almonds. Garnish with sprigs of mint or slices of lime.

Yield: 2 servings

My Favorite Cookbooks This Year:

Talk about Spanish comfort food! The sauce featured here made an appearance back in one of my earliest posts titled Salmon Cakes with Romesco Sauce. I decided to bring it back to the forefront of my blog because it has always been a crowd pleaser. 

I was going for quick, easy and healthy today. Literally, this took about 10 minutes to make. ​After I ate, I felt as if I were floating on a cloud. Nothing weighed me down. No 3pm lethargy. Just a really amazing lunch that tasted great and made me feel even better. 

All I had to do was sauté some shrimp - typically five per serving - blend up my 6-ingredient sauce which then made its way into the pan for a little simmer time with the shrimp. While that was bubbling away, I tossed my cauliflower rice into another pan with the herbs and seasoning. In about 5 minutes, it too was heated through and I was ready to load up my plate. 

​Romesco sauce is very versatile and traditionally served with red wine. It can be served at any temperature for dipping or as a full blown tomato-esque sauce. Pair it with seafood, chicken, pasta, farro, rice, roasted vegetables or as the base for a Spanish-style Zuppa di Pesce. Spread it onto a baguette with sliced cheese, artichokes and pitted spanish olives. There are so many ways to use it - but I recommend starting right here with this dish. MINUTES - that's all it takes for this delicious hot meal!

Ingredients:

​Shrimp with Romesco Sauce:
7-8 ounce jar roasted red bell peppers
2 cloves garlic
1/2 cup sliced almonds
1 tablespoon sherry vinegar
1 sandwich roll, diced, optional*
1/8 cup extra virgin olive oil + 1 tablepsoon reserved
20 large shrimp, peeled and deveined

Cauliflower Rice:
24 ounce bag frozen cauliflower rice, or 1 head cauliflower finely minced
2 scallions, rinced and roughly chopped
3 sprigs fresh thyme, de-stemmed
salt and pepper to taste

Directions:
Drain the peppers, reserving the juice for later use. In a food processor or blender, puree the peppers, garlic, almonds, vinegar, roll and olive oil until smooth and set aside. In a sauce pan, heat the oil over medium-high and sauté the shrimp until lightly browned on both sides. Add the sauce, lower the heat and simmer until the sauce is warm, about 3-5 minutes. Use the reserved juice to thin out the sauce as needed.

In a separate sauce pan, add the cauliflower, scallion, thyme, salt and pepper. Cook over medium-high until hot, stirring frequently to prevent sticking.

Plate the cauliflower rice and shrimp. Top with the sauce. Serve immediately.

Yield: 4 servings

Happy December! This is my birthday month, which could not be less fitting for a person who dislikes winter. And this year is a huge milestone one, which I would love to be spending on a beach somewhere. But alas, my husband and I are neck deep in a house-flipping adventure. So instead, we'll be spending a couple of nights in a beautiful New York City hotel overlooking Central Park, using travel points that I keep in my aresenal for just such an occasion. Despite the cold, I'm looking forward to some serious museum, Broadway and park time. 

So, in honor of my birthday, I've been fighting with this cake. My intention was to post the recipe this time LAST week, but I wasn't happy with the spice-to-chocolate ratio. First it was too bland. Then it was too overpowering to taste any chocolate. The one constant was the texture. This cake came out moist and light every time. 

There is a lot of room to make this cake to your own liking depending on which end of the flavor ratio you like best - chocolate, gingerbread or both? Jazz it up with frosting, or use a stencil to create a sugary winter scene like the one pictured. Toss chocolate chips or spicy candied ginger into the batter for a little zing. As written, this recipe tries to balance the two flavors equally, though personally I prefer my cake a bit more gingerbready.

Ingredients:
cooking spray
2 cups gluten free oat flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
​1/2 cup semi-sweet chocolate chips
1/4 cup coconut oil
1/3 cup unsulphured molasses
1/2 cup coconut or dark brown sugar
1/2 cup unsweetened almond milk
2 large eggs
1/2 cup semi-sweet chocolate chips, optional*
1/4 cup diced candied ginger, optional*
1/4 cup powdered sugar, optional*

Directions:
Pre-heat the oven to 350ºF. Grease an 8x8 non-stick baking pan with cooking spray.

In a large mixing bowl, sift together the flour, cocoa, baking powder, ginger, cinnamon, cloves and nutmeg. Set aside.

In a non-stick saucepan, melt the chocolate chips, oil, molasses and sugar over medium-high heat, stirring constantly until smooth. Remove from heat and allow to cool slightly. Stir in the flour mixture and milk, a little at a time, until a batter forms. Whisk the eggs into the batter, which should now be thin and fairly liquidy. Fold the chocolate chips or candied ginger into the batter, if using. Pour the batter into the baking pan and bake for 20-25 minutes, or until a toothpick comes out smooth. Allow to cool, then top with powdered sugar or frosting of choice.

Yield: 9 servings

Start the New Year right with this offer!

My absolute favorite kitchen gadget, second only to my cappuccino maker, is The Inspiralizer. I think it is the best invention ever for anyone who likes to cook and wishes to eat healthier. (The link to the product website is available at the bottom of this post for anyone who would like an inspiralizer for themselves or a friend.) 

I jumped on this product when I heard that I could replace linguini noodles with zucchini, because as much as I love pasta, my body does not. Truthfully, most pastas are not particularly healthy for us in large quantities. This includes brown rice pasta, and even quinoa pasta which is usually combined with either starchy corn or rice flour. When the starch in the pasta breaks down, it turns to sugar. This sugar is metabolized through the liver where it turns into fatty acids that are released back into the blood stream, so that they can be transported to other areas of the body for storage. Yes, whole grain and alternative pastas are "healthier" than traditional wheat pasta in terms of nutritional content and stress on the digestive tract, but the starchy aspect is not-so-great for those looking to keep their weight down and blood sugar regulated. 

While I would never deter anyone from enjoying pasta (I love it too!), I do advocate giving the body a rest once in awhile by cleaning things up with greater vegetable consumption. Especially during the festive season when we allow ourselves more indulgences than we normally would.

This particular dish is very easy. Run your veggies through the inspiralizer and roast them for about 15-20 minutes until al dente. For the gravy, no need to make a roux - just simmer a few vegetables in broth, purée until smooth and add your spices and salt. Then toss the peas and chicken with the noodles and drizzle on the gravy.

The roasted noodles have a wonderful buttery flavor. The gravy is spicy with a bit of kick from the pepper. And the twirly noodles actually make eating vegetables fun!

Ingredients:

Gravy:
1 carrot, chopped
1 celery stalk, chopped
1 onion, peeled and chopped
2 cups vegetable or chicken broth
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
salt and freshly ground black pepper, to taste

​Noodles:
2 tablespoons extra virgin olive oil
2 parsnips, peeled and de-stemmed
2 thick organic carrots, washed and de-stemmed
1 medium onion, peeled and de-stemmed
salt & pepper
1 1/2 cups sliced cooked chicken, optional*
1 cup frozen peas, thawed
2 cups gravy
1 tablespoon fresh parsley, chopped

Directions:
In a saucepan, combine the carrot, celery, onion and broth. Bring to a boil, then lower the heat and simmer until the vegetables are fork tender. Remove from heat and allow to cool. Pour into a blender and purée until smooth. Press the purée through a mesh sieve back into the saucepan. Stir in the seasoning, thyme, salt and pepper. Heat the gravy until it begins to bubble, lower the heat and allow to simmer until ready to use.

Meanwhile, pre-heat the oven to 400ºF. Line a sheet pan with parchment paper or foil, then drizzle with oil. Spiralize the parsnips, carrots and onion into linguini size noodles. Place the noodles on the baking sheet, drizzle with a touch more oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until al dente. Remove from oven and transfer the noodles onto the serving plates. Toss with the chicken and peas. Drizzle with gravy and sprinkle the parsley overtop. Serve immediately.

Yield: 2 servings

Click the banner below to access The Inspiralizer website:

A savory dinner dish is in the works. In the meantime here is a quick, healthy breakfast bowl to start the day. Only six ingredients! 

As cold and flu season begins, I've adopted a new healthy habit. Each morning, before I have anything else, I eat an apple. This one small change sets the tone for the rest of my day, because I find myself wanting to build on it with more healthy foods. It's so easy to pick up a frozen bag of mixed vegetables, toss it with pesto or tamari sauce and maybe some leftover chicken. Then I just pop it in the microwave or sauté pan for lunch. When other people around me are ordering pizza and sandwiches, it isn't hard at all to ask for a hearty bean and vegetable soup instead. From a physical standpoint, my body is less stressed with the absence of processed starchy foods, and I don't feel any guilt over my habits this holiday season.

As for direct health benefits, studies increasingly show a possible correlation between a high intake of apples per week (at least 3-5) and a reduction in respiratory illness, particularly asthma. Apples also contain vitamins A & C, potassium, plenty of fiber and a variety of chronic disease fighting phytochemicals.

Let's set ourselves up for an anti-cold and flu season with proper nutrition. We'll talk about the exercise end of things come January... (coughcough). 

Ingredients:
1/2 cup gluten-free rolled oats
1 tablespoon raisins
1 small apple, diced
1/2 teaspoon apple pie spice
1/2 cup unsweetened almond milk
1 tablespoon chopped pecans

Directions:
Toss the oats, raisins, apple and spice in a bowl. Drizzle with milk. Sprinkle with pecans. Serve immediately.

Yield: 1 serving