Waste Not, Want Not – A modern Guide to Reducing Your Waste

I was scrolling through Instagram the other day. I scrolled over a former college classmate’s picture, where she had recently been in Italy, and she snapped a photo with those strange, Velcro-hooved-ballerina-goats climbing up a near vertical wall. She talked about how fulfilling it was to travel so light, as she was actually *knitting* her clothes for the subsequent week’s travel. If memory serves me correctly, she was recently in Thailand and wrapped her snacks up in some sort of edible leaf as a baggie as she hiked.

Ok. Let’s unpack this for a minute.

My lovely friend has a motivation that I… don’t know that I’ll ever have, ripping leaves off trees to hold my cashews. Also, I don’t know that I’ll ever be in a situation where I need to knit my clothes as I go. Did they teach knitting at PSU?  I know they taught beerbrewing and tennis as extras. Not sure about knitting. Having said that, now more than ever, I think people are starting to ask themselves what we can do to reduce the waste we produce and how we can take small steps to cumulatively make a difference. If you’re out there thinking that you alone can’t impact a major reduction in producing waste, consider these facts (found at EPA.gov):

  • The US generated 262.4MM tons of municipal solid waste in 2015, which averaged nearly 4.5lbs of waste, per person, per day.
  • Paper and paperboard products are the largest % of things discarded, totaling about 25.9% of that
  • 137.7MM tons of waste were landfilled, with food making up  about 22% of that
  • In 2015, 34.5MM tons of plastic products were generated, coming from packaging and other containers

What can we do about this? To start, there’s a few substitutions you can make around your home that, over time, can greatly reduce these numbers.

 

Reusable straws

If you haven’t seen the video of that person pulling a green Starbucks straw out of a sea turtle’s nose, you’re likely not as bothered by the rest of the world. I don’t particularly care about needing to use straws, but I do love the metal straw I bought from a local natural foods grocer a few years ago. For those that think that sipping coffee through a straw helps prevent your teeth from yellowing…. This is also a myth. If you’re not looking to haul around a pointy metal straw, Amazon also sells collapsible straws that fit just about anywhere. Happy sipping!

 

VEHHE Stainless Steel Straws, 4 Pack – Brush and Storage Bag – $3.99 Amazon

Collapsible BPA-Free Silicone Folding Straws with Case – 2 pack – $4.99 Amazon

 

Reusable Shopping Bags

This is one of the seemingly easy but also difficult things to stick with. Over the years, I’ve accumulated likely two dozen of those reusable bags from Whole Foods that I shove in my pantry, my car trunk, my coat closet. I have fold-up bags I make sure I keep in every purse. This is a habit that’s hard to break, but if you put into perspective how many plastic bags you use when you shop, it really adds up. Here are some of my favorites.

 

Foldable Reusable Shopping Tote Bags – 10 pack – $14.99 Amazon

 

Baggu Reusable Bags – 3 pack set, $36 – Baggu.com

 

Replacement bags for Ziplocs 

I used to use Ziploc bags for marinating, storing food to go, or bringing snacks to work. I would try to save them and reuse them every few days, but then I couldn’t remember what was in which bag, and it started to get kind of gross. Cue these bags…. They’re BPA free, wash and dry easily, and they don’t take up much space. I love them.

 

Scouts Silicone Reusable Storage Bags – BPA Free $20.95, set of 4 Amazon

 

Beeswax Kitchen Wraps 

I’m in the kitchen a LOT. I often make larger quantities of food than I can eat in a day, so I’m loading up bowls or baking dishes and putting them in the freezer. A few months ago, I started using beeswax wraps for my cold storage. Beeswax is antimicrobial, can be washed with cool water and an eco-friendly dish soap, and can be reused for up to 2 years if cared for properly. I bought my wraps locally from the farmers market, but she has an online store. Other vendors I’ve found are women-owned or Fair Trade certified or tied to another NGO/non profit in support of environmental or humanitarian initiatives.

 

Bee Our Guest beeswax food wraps – multi-size 3 pack, $20 Etsy

 

SuperBee Food Wraps – $14.99 and up Amazon

 

Reusable Keurig Filter

OK… I boycotted getting a Keurig for a long time – it was easy to blame my non-coffee-drinking ways before, but I was met with an eye roll each time I’d mention that it was insult to injury that something so expensive also produce so much waste. Also, I’m not entirely sure what goes into manufacturing each plastic cup, but I knew I’d be drinking it. Cue this glorious little filter! It’s a BPA-free plastic and is made by Keurig, so you won’t run into any “this is not a real K-Cup so it doesn’t work, sucks to be you” message on your coffee maker. It’s foolproof for people like me who can’t make coffee properly – all you do is scoop roughly 2 tbsp into the pod, plop and brew as normal.

 

My K-Cup Universal Reusable Pod Coffee Filter – $8.79 – Amazon

 

There you have it! This is a great start to reducing your waste from your kitchen and every day life. Taking extra steps to reduce, reuse and recycle is a great way to help keep your environment clean, use less resources and reduce your carbon footprint. Cheers!

-S

Pumpkin Risotto with Fried Sage and Feta (Gluten-Free with Vegan Option!)

Stop… pumpkin  time!

Alright, here’s what’s up. The weather is cooling down, at least at night. All my fun pumpkin and other fall recipes are slowly creeping in. and let me tell you….. I’m excited. Honestly, I won’t spend all day here talking about the less important stuff, let’s get straight to the facts – Pumpkin is the law of the land from September 1 through November 30. This marks the time of year where I’m a little more lax on my food preferences, because I like to enjoy holidays to the fullest extent. Also, I tried making this recipe with cauliflower rice and it just wasn’t as indulgent.

Cue: Pumpkin Risotto, The Food You Didn’t Know You Needed Until You Ate It. This is creamy, gluten-free, delicious, flavorful, and has a lot of room to make it super indulgent for your friends without dietary restrictions, and if you make too much, you can do what I did and make arancini with the leftovers J While I would’ve loved to make this paleo, I chose not to because I wanted to make sure I got the full effect of a good fall dish. If you’re going to use cauliflower rice as a substitute, proceed with caution. Cauliflower holds more water and less flavor – you may need to go a bit heavier on your seasonings if using cauliflower.

Let’s jump in, shall we?

 

Pumpkin Risotto with Fried Sage and Feta (Gluten-Free with Vegan Option!)

prep time: 15 min

cook time: 30 min

Ingredients

  • 4 cups chicken broth (or vegetable broth if making vegan)
  • 1 cup canned pumpkin puree (not pie filling!)
  • 3 tbsp ghee or butter, separated (vegan option: 2 tbsp coconut oil)
  • 1 large shallot, minced
  • 1 tsp fresh thyme, chopped
  • ½ cup fresh sage, loosely chopped
  • 1 small garlic clove, minced or pressed
  • 1 1/2 cups Arborio rice
  • Small handful of fresh parsley, finely  chopped
  • sea salt to taste (be generous!)
  • Pinch of pepper
  • Pinch of pumpkin pie seasoning (a literal pinch – nothing more than to make fragrant)
  • 2/3 cup crumbled feta

Directions

  1. In a large mixing cup, combine your pumpkin puree and whisk until smooth. Set aside.
  2. In a small skillet, heat 1-2 tbsp of your butter over medium heat. Gently add a piece of sage to test the temperature and see how long it takes your sage to brown. Once you’ve tested, arrange your sage leaves in a single layer, allowing to crisp, about 20-30 seconds, working in batches if necessary. Sage doesn’t contain a lot of water, so it doesn’t take a lot of time to crisp. If it turns completely brown, it’s fried too long. Set aside on a plate/napkin to let cool.
  3. Next, in a large sauce pan or pot, melt 2 tbsp of your butter (or oil) over medium heat, Add your shallot, garlic, and pinch of salt. Sauté until shallot becomes translucent, about 2-3 minutes.
  4. Add your thyme and uncooked rice, stirring to coat rice with mixture. Continue cooking, stirring frequently to prevent rice from browning too much.
  5. Turn your heat down to medium low. A half cup at a time, slowly add your pumpkin stock mixture until it evaporates. Add another half cup, allowing the liquid to absorb until you are out of liquid, all in all about 20 minutes. The rice should be cooked, not entirely al dente, but not gummy. It should still have a creamy texture. Do a taste test and adjust with salt and pepper. Remember – you will be adding additional sage and feta, so don’t go too heavy handed.
  6. Serve, and garnish with feta and sage.

Enjoy!

-S

Apple Cinnamon Muffins (Paleo!)

It’s September!

 

‘Tis the season to no longer be ashamed of my basic love for all things PUMPKIN. And carbs. And SWEATERS. Apples! Crunchy leaves to step on when walking my dog! I have to stop here, I’m getting too overwhelmed.

 

This weekend is the annual Mushroom Festival here in little ol’ Kennett Square. Here, you can find all things mushroom-related: décor, food, games, everything. I’ve been a lifelong spectator of the festival, but I’m extra excited for this year! I didn’t go into too much detail the last time I mentioned it, but I will be competing in the annual Amateur Mushroom Cook-off. This year’s special ingredient is Scaramuzza’s pasta – I will be making sage, pancetta and mushroom gnocchi in a garlic cream sauce. Definitely not paleo, gluten free, dairy free, or anything remotely *healthy*,  but it’s really tasty and I’m excited to make it! My first step to being on the Food Network…. hahaha. But no, really. Someone reading this, help me make that happen.  

 

After taking a long weekend and having a lot more time to make some recipe ideas for you all, I’ve turned out a LOT of fall stuff. I’m going to make this quick so we can cut to the chase and get on to talking about food. This is a nice variation of something similar I’ve made before, but it’s SUPER easy to make and freeze to save for later. I wrap them individually in foil or wax paper, defrost it overnight and take one on my way to work. These are nice because they stay nice and moist – they pretty much never go stale… they are what my neighbor’s kids refer to as “wet muffins”. It’s innocent because a four-year-old says it, so I’ll stick with it.

 

Apple Cinnamon Muffins (Paleo!)

Prep time: 10 min

Cook time: 25 min

Makes 12 muffins

 

Ingredients

  • 2 ripe bananas, mashed
  • 1 fuji or gala apple, core removed – peeled and diced
  • 2 large eggs
  • 1/8 cup unsweetened vanilla almond milk (unflavored is also fine)
  • 1 tbsp vanilla extract
  • 3 tbsp maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/8 tsp ground sea salt

Directions:

  1. Preheat the oven to 350 degrees F. Grease your muffin tin lightly with coconut oil.
  2. Combine all ingredients in a large bowl and whisk until smooth.
  3. Divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
  4. Bake for about 25 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!

Optional: if you’re feeling extra indulgent, spread a little ghee over them.

Enjoy!

-S

Nacho Kale Chips (Paleo, Vegan!)

Today’s the first day of school!

I don’t have kids, so the only reason this is significant to me is because traffic gets heavier and there are school buses everywhere. I get into my job very early in an attempt to miss work traffic, but I end up getting caught in school traffic. Always something. 

Ok – so having said that, I’ve been using any bit of spare time to create recipe ideas for fall, because Labor Day is coming. Soon it will be socially acceptable to turn into a pumpkin and sprinkle cinnamon and cloves on everything I touch. Can’t WAIT! I don’t drink caffeine if I can help it so I am not a pumpkin spice latte kind of girl, but I have already started buying sweaters and writing down recipes for soups, stews and things you can make in the oven. We’ve had a little taste of cooler weather recently and it’s been lovely. I even have a hair appointment next week for lowlights for cooler weather. When I say I am ready, I aint lyin’.

So, a lot of my posts are centric around the moon – I wanted to take this time to mention this coming Friday’s “Super Moon” new moon. The moon is something unanimously understood, even if it at a really basic level. I would imagine that not nearly as many people are going to relate to the fact that this new moon is conjunct with Mars, or that the Sun and Mars trine Uranus. While it’s significant, the moon is a universal touchpoint for people to understand astrological or cosmic influence and have it be relatable. New moons represent new beginnings – this one is considered a “super moon” because of how close (and large) it will be, though we won’t be able to see it that well if at all. Similar to the recent full moon, this particular phase is aligned similarly – an abundance of creativity because there’s a lot of masculine and feminine energy from surrounding planet alignments. Laymen’s terms – start something fun! Pick up a new healthy habit, start a craft, or kick off a project you’ve been meaning to get to. 

Switching gears. I’ve been doing recipes with a plan recently, trying to get the last of summer. I had one initially planned but then I decided to buy another giant bunch of kale, forgetting I already had one at home. What does one do when they have too much kale? Since I can’t give it to my dog (FYI, y’all – kale is high in calcium oxalate which can cause kidney stones in dogs), I was just going to make a bunch of salads and give them all away. Then it dawned it me. I’m going to make kale chips.

I love kale chips, but let’s be honest. They’re expensive when you buy them. They break and crumble. Oh, also – I am sort of cheap. Why am I paying $8 for a box of kale crumbs? I definitely should be able to make these? So it took about 14 seconds to decide that I wanted nacho kale chips. Vegan nacho kale chips. 

These were really easy, I was surprised. There wasn’t a whole lot of experimenting, so I think I lucked out here. They turned out delicious. Next time you want to buy 2 huge bunches of kale, keep this recipe in the back of your mind!

 

Nacho Kale Chips (Paleo, Vegan!)

 

Prep time: 10 min

Cook time: 20 min

Ingredients

  • 1 large bunch of kale, ribs removed, rinsed and patted dry
  • 1/3 cup tahini
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground sea salt
  • 2 tbsp olive oil, plus more if needed

 

Directions

  1. Preheat oven to 300 degrees F. Line a cookie sheet or two with foil and spray, or use parchment paper to line the sheet.
  1. In a small mixing bowl, add your tahini and spices. Whisk your oil in, slowly. Mixture should be thinner than straight tahini but not quite runny. Add more olive oil in if needed, 1 tsp at a time to get the right consistency. Adjust flavors to taste – it should be pretty zesty with a noticeably salty flavor. 
  1. In a large mixing bowl, add your kale (ensuring it’s dry first!). Drizzle your dressing over the kale. With clean or gloved hands, thoroughly mix the kale, pressing the dressing into the leaves to break them down.
  1. On your cookie sheet(s), spread your kale out in an even single layer, ensuring pieces aren’t overlapped.
  1. Bake for 15-20 minutes, until thoroughly crispy but not burnt.

Enjoy!

-S

Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

We’re in a heat wave. 

This is about that time of year where I’ve gotten my summer vacations out of the way, and my next low-key excitement is buying sweaters from WHBM… so I get tired of the heat pretty quickly. My birthday is in the fall and as much as I try to hide my love for all things pumpkin, I really just can’t. Mums, pumpkins, sweaters, apples, pumpkins next to mums, Dogfish Head Punkin Ale, roasting veggies while wearing a sweater and drinking Punkin Ale, arranging mums while stacking pumpkins while drinking a Punkin Ale, more pumpkins, ugh. It’s too good. Now that I think of it, 2 years ago I bought mums way too early and they just chose to leave me and die because of the heat. After replacing them twice, I decided I need more patience.

We aren’t there yet! It’s still hot, and I still have nice people bringing me fruit, tomatoes, peppers, etc from their gardens. A lady gave me a zucchini the other day the size of a baby. Little hot peppers, cute little radishes, herbs – I should appreciate this time of year more than I do. Having said that, a lot of this stuff translates well into different types of cuisines. Mexican food? Dice those tomatoes and make some guac. Jalapenos? Make a fun sauce. Lots of parsley, basil and cilantro? Make chimichurri! With all good end-of-summer recipes though, you need a good sauce. Fish tacos, roasted veggies, burgers, sandwiches, you need something to bring the heat and complement your food.

You know that delicious spicy mayo they make at sushi restaurants? That sauce that has just the right amount of flavor, and if you’re feeling sassy you order like 2 sides of it? Well, good news! I made a recipe that is probably nothing close to what they’re actually making, but it tastes pretty darn close and is easy to make. Put it on everything. This also puts that huge jar of Mother In Law’s Gochugaru Chili Flakes you may have bought for my last recipe to good use. I actually smothered those Cajun Artichoke Turkey Burgers with this spicy mayo and my chimichurri sauce in a lettuce wrap and a slice of grilled red onion. Yum 🙂

Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

Prep time: 10 min

Cook time: n/a

Makes ~1 cup

Ingredients

  • ¾ Paleo-friendly mayo, or Veganaise
  • ¼ cup Sriracha, adjust for heat preference. Get the chicken-bottle stuff, keep it authentic J
  • 1 tsp coconut aminos (soy sauce, if not strict paleo)
  • 1 tsp paleo-friendly Worcestershire-style sauce – I like Primal Kitchen’s Steak Sauce. Annie’s also makes a vegan Worcestershire sauce (or use regular, if you aren’t strict)
  • 1 tsp gochugaru chili flakes

Directions

  1. Mix all ingredients together in a small bowl. Easy peasy.

Can be stored in the fridge for as long as the expiration date on your mayo says – I doubt it’ll last that long because you’ll definite eat it all!

 

Enjoy!

-S

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

I’m a little late on posting this. And, by a little, I mean a lot. I really wanted to post it last Wednesday, but time got away from me.

So! This most recent full moon (in Aquarius) was directly opposite of Venus, which calls love and relationships front and center and puts you directly in front of whatever you’ve been facing in the background. Because of how strong this position is, until the new moon, ensure that important decisions you make are done so with logic and understanding, and not just emotion. The open window for opportunity is also here, so if there’s something to shake up and change, now would be the time.

That’s one thing I like to think about when it’s a full moon. I look at new moons as though they’re a beginning to a new chapter, and full moons as sort of a “pulse check” to make sure your intentions are where they should be by shining literal and figurative light on everything around you.

So about those turkey burgers I posted last week. It seems a lot of people were as jazzed about them as I was, which is always awesome. I definitely need to share with you this sauce concoction I made while I was at the beach. It’s called Chimichurri sauce – most often found in South American food, I’ve seen it served with steak. Personally, I’d eat it on everything and anything. When I’ve had it before, it’s been a bit more heavy on the oil, so I lightened it up this time and while the texture/consistency is different, I HIGHLY recommend keeping this on hand pretty much all the time. Put it on your breakfast, put it on your burger, put it on your chicken, your tacos, your fish, anything you’re eating, this pretty much takes what you’re eating from a 2 to like an 11. Delicious. Make it your own, too – my version has some zip to it, but you can change yours up to add whatever other common herbs you have on hand too (oregano, mint, etc).

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

Prep time: 15 min

Cook time: n/a

 

Ingredients

  • 1 large bunch of cilantro, stems removed
  • 2 handfuls of fresh basil
  • 1 large bunch of fresh parsley, stems removed

(at this point, I should be honest, you don’t need specific ratios, just a medium sized mixing bowl filled with fresh herbs… just go heavy on the parsley)

  • Juice of 2 limes
  • 1/3 cup of olive oil, plus more if needed
  • 1 small garlic clove
  • 1/3 of a red or yellow onion
  • 1 1/2 tsp gochugaru chili flakes (I like Mother In Law’s Korean Chili Flakes)
  • Sea salt, to taste (I used ~1 tsp)

 

Directions

  1. In a food processor, add your herbs, garlic and onion. Start blending, slowly pouring in your olive oil until you achieve a thinner consistency.
  2. Once the herbs are finely blended, add your lime juice, salt and chili flakes. Continue to blend. The consistency should be thin, almost runny, but not watery.
  3. Do a quick taste test – this should be herby but not taste like a mouth full of grass… it should be tangy, salty and flavorful. Add more lime juice, chili flakes or salt if needed, and blend for another 10-15 seconds.
  4. Serve and enjoy! I keep mine in the fridge for up to 5 days after. It may slightly dull in color over time but it’s still tasty, don’t worry!

-S

Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

Happy Tuesday!

Sort of. Yesterday was my first day back at work after having been off for the last 10 days. A much needed break, I spent time at the beach with good friends, did LOTS of cooking, lots of drinking beer, lots of suntanning. I’m currently doing a “dry” week…. No alcohol, LOTS of veggies, lean meats only. I already limit my dairy and gluten, but I think I may cut that out altogether. I feel as though I came back a dry, crispy potato. I need a detox.

There’s a lot of conflicting information about detoxing. Though juice cleanses and teas sound really effective, the best way to detox your body after a period of greasy eating or heavy drinking is simply to get back to your routine (assuming you eat somewhat healthy). A few things I’m doing to get back on track:

  • No Alcohol: this one STINKS, but I’ve decided to lay off the libations for a week or two. I love beer, love wine. It’s a nice treat to have on weekends, or occasionally with dinner. However, after this past week…. I need to take a breather. Increased alcohol intake can lead to inflammation of your digestive tract, dehydration and can alter your blood sugar levels. To feel your best, ditch the alcohol for a week, then another, a few months if you’re strong. The decreased carbohydrate intake can also lead to a few less calories, meaning you may even shed excess weight.
  • No Dairy: Depending on what sources you ask, humans should not have dairy. I could live without milk, but I adore cheese. I don’t have it often, but I’ll be darned if I’m passing up a charcuterie board with some good mustard, good goat cheese/manchego and some delicious salami. So…. When we had a ton of cheese down at the beach, I ate it. We ate all the cheese.
  • More dark, leafy greens: I love my kale salads! When done right (with a nice acidic dressing), kale can be filling and tasty. I love a good ginger/lime based dressing, or even my Garlic Tahini Kale Salad.  That and more spinach, arugula, and spring mix in general.  With some berries, a good dressing and some sliced almonds, pecans or walnuts, it’s a filling salad. You can even throw some chicken on there, too
  • Lots of WATER: I ended up getting a gallon YETI container. Is it practical? Yes and no. It’s heavy, people roll their eyes when I use two hands to drink my water, but I have 64 oz here at my desk without needing to get up to refill. It certainly helps. Side note – I had a very nice aesthetician tell me I’ll keep my tan longer if I drink more water. I believe that, and that’s all the motivation I need to drink water! (PSA – if you’re reading this, wear sunscreen)
  • Re-up my probiotics: A healthy, balanced diet should contain enough nutrients to keep your microbiome regular, but finding the right probiotic is good support if you need it, especially with bloating from vacation. I  like Ora Organic probiotics. They’re freeze-dried so you don’t need to refrigerate, and they’re vegan and gluten-free. It comes in a powder and a capsule form.

 

All the serious stuff aside, I must share with you the most amazing turkey burger recipe I created. I think the best things I make are from happy accidents or random experimenting, and this was no exception. My friend is on a AIP diet intended to lower her histamines, so a few substitutions were made. These burgers are egg free and the whole thing comes together and is SO delicious. I added some chimichurri sauce (recipe here!!) and a slice of grilled red onion, with lettuce as a wrap. Feel free to add your own burger twist, the more the better! This recipe makes a lot of burgers, but you can freeze them and save for later.

Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

Prep time: 20 min

Cook time: 12-15 min

Makes 12 burgers

Ingredients

  • 2 lb ground turkey
  • 1 heaping tbsp Cajun seasoning (link)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 heaping tbsp flax seed
  • 1 tbsp avocado oil
  • 1 ½ tsp ground sea salt, plus more if preferred (be generous with your salt!)
  • Optional toppings: slices of grilled red onion, spicy mayo, lettuce, tomato, bacon, or gluten free/sprouted grain buns

Directions

  1. Preheat your grill or griddle pan to medium high heat, ~375 degrees F.
  2. In a large bowl, mix all of your ingredients and let stand for 5-10 minutes to allow flax to absorb.
  3. Taking about 6-8 oz of burger mixture, shape into patties and pat thin, making a divet in the center (as burgers tend to “puff” up when cooking). Your mix should make about 12 medium sized burgers.
  4. Grill for 4-5 minutes on each side, until browned. Flip, and continue cooking for another 4-5 minutes. Once at temperature, turkey tends to cook fairly quickly, so keep an eye on them so they don’t overcook.
  5. Remove from heat and cover, letting rest for approximately 5 minutes. Serve immediately, and top with your preferred toppings.

Enjoy!

-S