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Tag: birthday cake blondies

birthday cake blondies

Gluten-free Birthday Cake Blondies

April 15, 2021 10 comments

new chipotle salmon & veggie sheet pan! a simple and flavorful dinner made in partnership with @bapcertification for National Nutrition Month
seafood is a weekly staple in our house, and a delicious way to nourish your body with omega-3 fats, protein, and vitamins & minerals
purchasing seafood with the BAP label (Best Aquaculture Practices) ensures responsibly and ethically produced seafood. It’s a trusted certification recognized by 150+ retail and foodservice companies worldwide, and addresses the key areas of responsible seafood
you can find the blue label on the front of the package when shopping for your seafood, and grab the full recipe to this easy sheet pan meal below!
#BAPCertified #NationalNutritionMonth #SustainedbySeafood
Sheet-pan Salmon:
4 pre-seasoned blackened salmon filets. If using unseasoned fish, marinate the salmon in a little olive oil, salt, pepper, paprika, smoked paprika, garlic powder, onion powder and a pinch of cayenne pepper
1 lb brussels sprouts, trimmed and sliced in half
2 russet potatoes, sliced
Olive oil
½ tsp each: salt, pepper, garlic powder, onion powder, paprika
Chipotle Honey Sauce:
1/3 cup mayo
1 tsp smoked paprika
1 tbsp honey
1 1/2 tsp lime or lemon juice
2 chipotle peppers in adobo sauce + 1 tbsp of adobo sauce
Pinch of salt to taste
1. Preheat the oven to 375 F
2. Add the brussels sprouts and potatoes to a large baking sheet and generously drizzle with olive oil. Toss them in the spice mixture until evenly coated
3. Bake for about 30 minutes, then remove the pan from the oven and give the veggies a toss
4. Add the salmon to the sheet pan and place back into the oven for another 12-15 minutes, depending on the size of the fish  5. While that bakes, prepare the chipotle sauce by blending all the ingredients together until smooth
6. Once the fish & veggies are ready, garnish with fresh squeezed lemon juice, chopped parsley and a drizzle of chipotle sauce

somethingnutritious

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new chipotle salmon & veggie sheet pan! a simple and flavorful dinner made in partnership with @bapcertification for National Nutrition Month seafood is a weekly staple in our house, and a delicious way to nourish your body with omega-3 fats, protein, and vitamins & minerals purchasing seafood with the BAP label (Best Aquaculture Practices) ensures responsibly and ethically produced seafood. It’s a trusted certification recognized by 150+ retail and foodservice companies worldwide, and addresses the key areas of responsible seafood you can find the blue label on the front of the package when shopping for your seafood, and grab the full recipe to this easy sheet pan meal below! #BAPCertified #NationalNutritionMonth #SustainedbySeafood Sheet-pan Salmon: 4 pre-seasoned blackened salmon filets. If using unseasoned fish, marinate the salmon in a little olive oil, salt, pepper, paprika, smoked paprika, garlic powder, onion powder and a pinch of cayenne pepper 1 lb brussels sprouts, trimmed and sliced in half 2 russet potatoes, sliced Olive oil ½ tsp each: salt, pepper, garlic powder, onion powder, paprika Chipotle Honey Sauce: 1/3 cup mayo 1 tsp smoked paprika 1 tbsp honey 1 1/2 tsp lime or lemon juice 2 chipotle peppers in adobo sauce + 1 tbsp of adobo sauce Pinch of salt to taste 1. Preheat the oven to 375 F 2. Add the brussels sprouts and potatoes to a large baking sheet and generously drizzle with olive oil. Toss them in the spice mixture until evenly coated 3. Bake for about 30 minutes, then remove the pan from the oven and give the veggies a toss 4. Add the salmon to the sheet pan and place back into the oven for another 12-15 minutes, depending on the size of the fish  5. While that bakes, prepare the chipotle sauce by blending all the ingredients together until smooth 6. Once the fish & veggies are ready, garnish with fresh squeezed lemon juice, chopped parsley and a drizzle of chipotle sauce

9 mins ago

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1/16

chocolate chia pudding ✨ the perfect way to start your morning
this delicious breakfast or snack is packed with fiber and heart healthy fats, and tastes like dessert 🫶🏼 grab the full recipe below or on the blog!
recipe, serves 2:
1 cup milk of choice
1/4 cup chia seeds
2 tbsp pure maple syrup
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
pinch of salt
top with: greek yogurt, berries & sliced almonds
optional: drizzle of honey
1. whisk all ingredients together and divide into two small jars or containers
2. refrigerate for at least 4 hours or overnight, and mix well after refrigerating to break up any clumps
3. layer with yogurt for extra protein + fresh fruit + nuts!
https://somethingnutritiousblog.com/chocolate-chia-pudding/

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chocolate chia pudding ✨ the perfect way to start your morning this delicious breakfast or snack is packed with fiber and heart healthy fats, and tastes like dessert 🫶🏼 grab the full recipe below or on the blog! recipe, serves 2: 1 cup milk of choice 1/4 cup chia seeds 2 tbsp pure maple syrup 2 tbsp unsweetened cocoa powder 1/2 tsp vanilla extract pinch of salt top with: greek yogurt, berries & sliced almonds optional: drizzle of honey 1. whisk all ingredients together and divide into two small jars or containers 2. refrigerate for at least 4 hours or overnight, and mix well after refrigerating to break up any clumps 3. layer with yogurt for extra protein + fresh fruit + nuts! https://somethingnutritiousblog.com/chocolate-chia-pudding/

1 day ago

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2/16

chipotle tuna sandwich 🤤 one of my favorite lunches to make during the week!
what you’ll need:
•baguette or sliced bread of choice, toasted
•canned tuna mixed with lemon juice, dijon mustard, olive oil, salt & pepper
•homemade chipotle mayo
•arugula tossed with some red wine vinegar and salt & pepper
•roasted red peppers (store bought)
•banana peppers
chipotle mayo:
7 oz can of chipotle peppers in adobo sauce
1/2 cup mayo
pinch of salt
juice from 1/2 lime
1. blend the chipotle mayo ingredients in a blender until smooth, then spread it onto your toasted bread
2. layer with the tuna, arugula, roasted peppers and banana peppers
3. leftover chipotle mayo will stay fresh in the fridge for up to 3 weeks. I love it on sandwiches, tacos, or as a dipping sauce

somethingnutritious

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chipotle tuna sandwich 🤤 one of my favorite lunches to make during the week! what you’ll need: •baguette or sliced bread of choice, toasted •canned tuna mixed with lemon juice, dijon mustard, olive oil, salt & pepper •homemade chipotle mayo •arugula tossed with some red wine vinegar and salt & pepper •roasted red peppers (store bought) •banana peppers chipotle mayo: 7 oz can of chipotle peppers in adobo sauce 1/2 cup mayo pinch of salt juice from 1/2 lime 1. blend the chipotle mayo ingredients in a blender until smooth, then spread it onto your toasted bread 2. layer with the tuna, arugula, roasted peppers and banana peppers 3. leftover chipotle mayo will stay fresh in the fridge for up to 3 weeks. I love it on sandwiches, tacos, or as a dipping sauce

4 days ago

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3/16

creamy tiramisu overnight oats ☕️ my latest meal prep obsession!
this delicious recipe is made with a handful of simple ingredients, including rolled oats, espresso, and dairy milk
dairy milk adds a quality source of protein to this recipe, along with 12 other essential nutrients to help fuel your body off the morning and provide energy. It also gives the oats the perfect creaminess, so they truly taste like dessert for breakfast!
head to the link in my stories to learn more, and grab the full recipe below!
@gonnaneedmilk #gonnaneedmilk #ad
tiramisu overnight oats, serves 2:
2 cups milk, use lactose free if needed
1 cup rolled oats
2 tbsp chia seeds
1 double shot espresso (use an extra shot for a stronger flavor)
2 tbsp maple syrup
1 tsp vanilla extract
top with: whipping cream, cocoa powder
1. combine the oats, chia, milk, espresso, maple and vanilla into one large container or split into two jars 
2. whisk together until evenly combined  
3. refrigerate overnight or for at least 5-6 hours. mix everything together again after refrigerating to break up any clumps 
4. top with 2 tbsp whipping cream and a dust of cocoa powder when serving 
5. keep refrigerated for up to 5 days

somethingnutritious

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creamy tiramisu overnight oats ☕️ my latest meal prep obsession! this delicious recipe is made with a handful of simple ingredients, including rolled oats, espresso, and dairy milk dairy milk adds a quality source of protein to this recipe, along with 12 other essential nutrients to help fuel your body off the morning and provide energy. It also gives the oats the perfect creaminess, so they truly taste like dessert for breakfast! head to the link in my stories to learn more, and grab the full recipe below! @gonnaneedmilk #gonnaneedmilk #ad tiramisu overnight oats, serves 2: 2 cups milk, use lactose free if needed 1 cup rolled oats 2 tbsp chia seeds 1 double shot espresso (use an extra shot for a stronger flavor) 2 tbsp maple syrup 1 tsp vanilla extract top with: whipping cream, cocoa powder 1. combine the oats, chia, milk, espresso, maple and vanilla into one large container or split into two jars  2. whisk together until evenly combined   3. refrigerate overnight or for at least 5-6 hours. mix everything together again after refrigerating to break up any clumps  4. top with 2 tbsp whipping cream and a dust of cocoa powder when serving  5. keep refrigerated for up to 5 days

5 days ago

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4/16

crunch quinoa salad with creamy peanut sauce!
a delicious, plant-based meal to prep for the week filled with a rainbow of veggies and feel-good ingredients 🙌🏼
you’ll need: quinoa, cabbage, bell pepper, carrots, edamame, scallions, peanuts & a creamy Thai-inspired peanut sauce
full recipe is on my blog, linked in my bio ✨
https://somethingnutritiousblog.com/crunchy-quinoa-salad/

somethingnutritious

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crunch quinoa salad with creamy peanut sauce! a delicious, plant-based meal to prep for the week filled with a rainbow of veggies and feel-good ingredients 🙌🏼 you’ll need: quinoa, cabbage, bell pepper, carrots, edamame, scallions, peanuts & a creamy Thai-inspired peanut sauce full recipe is on my blog, linked in my bio ✨ https://somethingnutritiousblog.com/crunchy-quinoa-salad/

6 days ago

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5/16

moment of appreciation for salmon bites 🫶🏼
comment your favorite below!
pictured:
hot honey salmon bites (recipe in reels)
lemon pepper (recipe in reels)
maple sriracha
everything crusted
& tahini maple salmon bites
all recipes can be found on my blog, just search for the titles in the search bar! ✨
somethingnutritiousblog.com

somethingnutritious

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moment of appreciation for salmon bites 🫶🏼 comment your favorite below! pictured: hot honey salmon bites (recipe in reels) lemon pepper (recipe in reels) maple sriracha everything crusted & tahini maple salmon bites all recipes can be found on my blog, just search for the titles in the search bar! ✨ somethingnutritiousblog.com

1 week ago

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6/16

dark chocolate date & nut bars ✨ a simple sweet & salty treat to stock your freezer with!
recipe:
2 cups medjool dates, soaked in hot water for 10 minutes then drained
1/4 cup peanut butter or your favorite nut butter
1/3 cup peanuts
1/3 cup sliced almonds
1/4 cup roasted cashews
1/3 cup chocolate chips melted with 1 tsp coconut oil
Flakey salt, to top
1. add the dates and nuts to a blender or food processor and pulse for 30-40 seconds to chop everything up, then blend for 40-60 seconds until everything is evenly mixed
2. flatten into a parchment lined 8 x 8 baking dish and top with some more sliced almonds or peanuts
3. freeze for an hour then top with the melted chocolate and flakey salt
4. slice into 16 squares. Keep stored in the freezer or fridge

somethingnutritious

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dark chocolate date & nut bars ✨ a simple sweet & salty treat to stock your freezer with! recipe: 2 cups medjool dates, soaked in hot water for 10 minutes then drained 1/4 cup peanut butter or your favorite nut butter 1/3 cup peanuts 1/3 cup sliced almonds 1/4 cup roasted cashews 1/3 cup chocolate chips melted with 1 tsp coconut oil Flakey salt, to top 1. add the dates and nuts to a blender or food processor and pulse for 30-40 seconds to chop everything up, then blend for 40-60 seconds until everything is evenly mixed 2. flatten into a parchment lined 8 x 8 baking dish and top with some more sliced almonds or peanuts 3. freeze for an hour then top with the melted chocolate and flakey salt 4. slice into 16 squares. Keep stored in the freezer or fridge

1 week ago

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7/16

spiced orzo & chickpeas ✨
a simple side dish that’s delicious with baked salmon and a side salad
you’ll need: orzo, chickpeas, olive oil, shallots, fresh parsley, cumin, turmeric, salt & pepper
grab the full recipe on the blog, linked in my bio!
https://somethingnutritiousblog.com/spiced-orzo-and-chickpeas/

somethingnutritious

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spiced orzo & chickpeas ✨ a simple side dish that’s delicious with baked salmon and a side salad you’ll need: orzo, chickpeas, olive oil, shallots, fresh parsley, cumin, turmeric, salt & pepper grab the full recipe on the blog, linked in my bio! https://somethingnutritiousblog.com/spiced-orzo-and-chickpeas/

2 weeks ago

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8/16

cottage cheese has been trending these days and I’m here for it 👏🏼 this cottage cheese toast was inspired by @toastedtable and is the perfect afternoon snack or breakfast loaded with all the goods 🔥
details:
toasted bread
avocado with flakey sea salt
cottage cheese
chili crunch
lemon zest
hot honey

somethingnutritious

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cottage cheese has been trending these days and I’m here for it 👏🏼 this cottage cheese toast was inspired by @toastedtable and is the perfect afternoon snack or breakfast loaded with all the goods 🔥 details: toasted bread avocado with flakey sea salt cottage cheese chili crunch lemon zest hot honey

2 weeks ago

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9/16

chocolate chunk banana oatmeal bars 🍌 a reader favorite from the blog 🫶🏼
these bars are a delicious snack made with simple ingredients, and they’re so easy to whip up! grab the full recipe below or on the blog ✨
recipe:
2 large bananas, mashed
1/2 cup softened coconut oil, I use refined for a neutral taste
1/4 cup maple syrup
1 egg
1 tsp vanilla extract
1 cup quick-cooking rolled oats
1/3 cup oat flour
1 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
1/3-1/2 cup chocolate chunks, or a 3.5 oz chocolate bar chopped
1. preheat oven to 350 F
2. whisk together the banana, egg, coconut oil, maple syrup and vanilla extract until smooth
3. add in the oats, oat flour, cinnamon, baking soda and salt and mix well
3. fold in the chocolate, reserving some to top, then pour into a parchment lined 8x8 baking dish
4. bake for about 20-25 minutes, until the top is firm to touch. let cool completely then slice into 9 bars
5. keep stored on the counter for up to 4 days, or in the fridge for 1-2 weeks
https://somethingnutritiousblog.com/chocolate-chunk-banana-oatmeal-bars/

somethingnutritious

•

chocolate chunk banana oatmeal bars 🍌 a reader favorite from the blog 🫶🏼 these bars are a delicious snack made with simple ingredients, and they’re so easy to whip up! grab the full recipe below or on the blog ✨ recipe: 2 large bananas, mashed 1/2 cup softened coconut oil, I use refined for a neutral taste 1/4 cup maple syrup 1 egg 1 tsp vanilla extract 1 cup quick-cooking rolled oats 1/3 cup oat flour 1 tsp cinnamon 1/4 tsp salt 1 tsp baking soda 1/3-1/2 cup chocolate chunks, or a 3.5 oz chocolate bar chopped 1. preheat oven to 350 F 2. whisk together the banana, egg, coconut oil, maple syrup and vanilla extract until smooth 3. add in the oats, oat flour, cinnamon, baking soda and salt and mix well 3. fold in the chocolate, reserving some to top, then pour into a parchment lined 8x8 baking dish 4. bake for about 20-25 minutes, until the top is firm to touch. let cool completely then slice into 9 bars 5. keep stored on the counter for up to 4 days, or in the fridge for 1-2 weeks https://somethingnutritiousblog.com/chocolate-chunk-banana-oatmeal-bars/

2 weeks ago

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10/16

new walnut carrot muffins made in partnership with @cawalnuts! 🥕#sponsored
these fluffy & lightly sweetened muffins are the perfect make-ahead treat to snack on during the week, with chopped California walnuts for a delicious added crunch 🫶🏼
I always keep walnuts stored in an airtight container in my freezer for optimal freshness, and love adding them to baked goods for a boost of plant-based omega-3 ALA (2.5g/oz)
adding a handful of walnuts to your day is a great way to get in this essential fatty acid that’s associated with heart and brain health, as well as 4g of protein and 2g of fiber
these muffins are made with simple, whole food ingredients and come together so easily! grab the full recipe on the blog, linked in my bio ✨
https://somethingnutritiousblog.com/walnut-carrot-cake-muffins/
#CAWalnuts #powerofomega3

somethingnutritious

•

new walnut carrot muffins made in partnership with @cawalnuts! 🥕#sponsored these fluffy & lightly sweetened muffins are the perfect make-ahead treat to snack on during the week, with chopped California walnuts for a delicious added crunch 🫶🏼 I always keep walnuts stored in an airtight container in my freezer for optimal freshness, and love adding them to baked goods for a boost of plant-based omega-3 ALA (2.5g/oz) adding a handful of walnuts to your day is a great way to get in this essential fatty acid that’s associated with heart and brain health, as well as 4g of protein and 2g of fiber these muffins are made with simple, whole food ingredients and come together so easily! grab the full recipe on the blog, linked in my bio ✨ https://somethingnutritiousblog.com/walnut-carrot-cake-muffins/ #CAWalnuts #powerofomega3

2 weeks ago

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11/16

my favorite breakfast quesadilla 🍳
customize it by adding your favorite veggies, cheese and spreads! it’s so simple and makes for the perfect breakfast or snack
you’ll need:
tortilla of choice
spinach or other greens
2 eggs, whisked
shredded cheese
avocado
hot sauce, greek yogurt or any dips you like
1. heat a pan on medium heat then add in some olive oil
2. whisk 2 eggs with salt and pepper then add them to the pan. let them cook for 1-2 minutes on medium/low
3. top with shredded cheese then place a tortilla over the cheese and flip the egg. let the tortilla crisp in the pan for 1 minute
5. add in the greens, sliced avocado and hot sauce
6. fold in half and serve with extra hot sauce and side of greek yogurt

somethingnutritious

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my favorite breakfast quesadilla 🍳 customize it by adding your favorite veggies, cheese and spreads! it’s so simple and makes for the perfect breakfast or snack you’ll need: tortilla of choice spinach or other greens 2 eggs, whisked shredded cheese avocado hot sauce, greek yogurt or any dips you like 1. heat a pan on medium heat then add in some olive oil 2. whisk 2 eggs with salt and pepper then add them to the pan. let them cook for 1-2 minutes on medium/low 3. top with shredded cheese then place a tortilla over the cheese and flip the egg. let the tortilla crisp in the pan for 1 minute 5. add in the greens, sliced avocado and hot sauce 6. fold in half and serve with extra hot sauce and side of greek yogurt

2 weeks ago

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12/16

gluten-free hamantaschen!
these buttery, triangular cookies are filled with jam, and made from a blend of almond & tapioca flour 😍 they’re soft-baked with a crunchy bottom, and are gluten-free and vegan!
full recipe is linked in my bio, or google “something nutritious hamantaschen”
*be sure to read through my recipe notes for some tips!
https://somethingnutritiousblog.com/gluten-free-hamantaschen/

somethingnutritious

•

gluten-free hamantaschen! these buttery, triangular cookies are filled with jam, and made from a blend of almond & tapioca flour 😍 they’re soft-baked with a crunchy bottom, and are gluten-free and vegan! full recipe is linked in my bio, or google “something nutritious hamantaschen” *be sure to read through my recipe notes for some tips! https://somethingnutritiousblog.com/gluten-free-hamantaschen/

2 weeks ago

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13/16

kale & mushroom egg bake! a new version of my favorite make-ahead breakfast 🫶🏼
this protein rich egg bake is the perfect meal prep for busy mornings!
you’ll need:
eggs
mozzarella & feta cheese
cottage cheese
tapioca flour (or sub rice flour, arrowroot or all-purpose flour)
sautéed mushrooms, onions and kale
& a few spices!
grab the full recipe on my blog, linked in my bio ✨
https://somethingnutritiousblog.com/kale-and-mushroom-egg-bake/

somethingnutritious

•

kale & mushroom egg bake! a new version of my favorite make-ahead breakfast 🫶🏼 this protein rich egg bake is the perfect meal prep for busy mornings! you’ll need: eggs mozzarella & feta cheese cottage cheese tapioca flour (or sub rice flour, arrowroot or all-purpose flour) sautéed mushrooms, onions and kale & a few spices! grab the full recipe on my blog, linked in my bio ✨ https://somethingnutritiousblog.com/kale-and-mushroom-egg-bake/

3 weeks ago

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14/16

small batch apple crumble! the perfect dessert to satisfy your sweet tooth made with @yesapples EverCrisp®️apples 🍎
@evercrispapple is a cross between honeycrisp and fuji apples, leaving you with a sweet, juicy and crunchy apple- perfect for these apple crumbles!
grab them at your local Walmart, and grab the full recipe below!
recipe, serves 2-4:
2 EverCrisp®️apples, finely chopped
1 tbsp coconut sugar
1 tbsp tapioca flour
1 tsp cinnamon
oat crumble:
1/3 cup rolled oats
1/3 cup oat flour
1/4 cup coconut sugar
3 tbsp coconut oil or butter
1/2 tsp cinnamon
Pinch of salt
1. preheat the oven to 350 F
2. combine the chopped apples with the coconut sugar, tapioca flour and cinnamon
3. divide the mixture into two 4” ramekins greased with olive oil, or into an 8” skillet
4. prepare the oat crumble by combining the oats, oat flour, coconut sugar, coconut oil, cinnamon and salt together in a bowl. Us a fork or your fingers to combine everything to create a crumb topping
5. sprinkle the crumb mix over the apples and cover each dish with foil
6. bake covered for 30 minutes, then uncovered for 15 minutes
7. serve warm with vanilla ice cream
#YesApples #YesApplesPartner

somethingnutritious

•

small batch apple crumble! the perfect dessert to satisfy your sweet tooth made with @yesapples EverCrisp®️apples 🍎 @evercrispapple is a cross between honeycrisp and fuji apples, leaving you with a sweet, juicy and crunchy apple- perfect for these apple crumbles! grab them at your local Walmart, and grab the full recipe below! recipe, serves 2-4: 2 EverCrisp®️apples, finely chopped 1 tbsp coconut sugar 1 tbsp tapioca flour 1 tsp cinnamon oat crumble: 1/3 cup rolled oats 1/3 cup oat flour 1/4 cup coconut sugar 3 tbsp coconut oil or butter 1/2 tsp cinnamon Pinch of salt 1. preheat the oven to 350 F 2. combine the chopped apples with the coconut sugar, tapioca flour and cinnamon 3. divide the mixture into two 4” ramekins greased with olive oil, or into an 8” skillet 4. prepare the oat crumble by combining the oats, oat flour, coconut sugar, coconut oil, cinnamon and salt together in a bowl. Us a fork or your fingers to combine everything to create a crumb topping 5. sprinkle the crumb mix over the apples and cover each dish with foil 6. bake covered for 30 minutes, then uncovered for 15 minutes 7. serve warm with vanilla ice cream #YesApples #YesApplesPartner

3 weeks ago

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15/16

pesto, burrata & veggie sandwich 🫶🏼 another sandwich combination I’ve been loving lately 🌱
sandwich details:
•toasted ciabatta
•pesto, I used Trader Joes vegan kale pesto
•arugula mixed with red wine vinegar, salt & pepper
•pickled red onions
•marinated artichoke hearts
•roasted red peppers
•burrata
•salt & pepper
pickled red onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup hot water
1 tbsp sugar
1 tsp salt
1. add the sliced onion to a large jar or container, then top it with the hot water, vinegar, sugar and salt and shake well
2. refrigerate and marinate for at least 4 hours. keep refrigerated for 2-3 weeks

somethingnutritious

•

pesto, burrata & veggie sandwich 🫶🏼 another sandwich combination I’ve been loving lately 🌱 sandwich details: •toasted ciabatta •pesto, I used Trader Joes vegan kale pesto •arugula mixed with red wine vinegar, salt & pepper •pickled red onions •marinated artichoke hearts •roasted red peppers •burrata •salt & pepper pickled red onions: 1 red onion, thinly sliced 1/2 cup apple cider vinegar 1/4 cup hot water 1 tbsp sugar 1 tsp salt 1. add the sliced onion to a large jar or container, then top it with the hot water, vinegar, sugar and salt and shake well 2. refrigerate and marinate for at least 4 hours. keep refrigerated for 2-3 weeks

3 weeks ago

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16/16

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