Equipment:
3 oz mason jars or spice jars

Ingredients:

• 1 tablespoon chili powder
• 1 ½ teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ½ teaspoon paprika

Instructions:

Add all ingredients to a jar and give it a good shake. Store in an air-tight container at room temperature. Be sure to label seasoning.

Pumpkin Spice Syrup

Pumpkin Spice Syrup

EQUIPMENT

• Medium Sauce Pan
• Measuring Cups and Spoons
• Whisk
• Mason Jar (for storage)

Yield: 2 ¼ cup

Prep: 3 min

Cook: 8-10 min

Total: 10-15 min

Ingredients: 

• 1 ¾ cup sweetened condensed milk
• ¾ cup light brown sugar, packed
• ½ cup pumpkin puree
• ¾ cup water
• 1 tbsp pumpkin spice

Instructions:

In a small bowl, add 1 tbsp water to the pumpkin spice and mix well (letting it sit for 5-10 mins).

Whisk sweetened condensed milk, brown sugar, pumpkin and water in a sauce pan.

Bring to a boil over medium heat.

Once it boils, reduce the heat, be careful it can spill over.

Add in the spice/water mix and whisk until fully combined.

Simmer for 2-3 mins.

Transfer to a mason jar, will keep for up to 3 weeks in the fridge.

Notes:

To make this vegan, use sweetened coconut milk instead of condensed milk.

For easy pouring, pour into a glass measuring cup from the pot, then into the mouth of the mason jar.

Homemade Almond Flour

Equipment

• Food Processor with the blade attachment
• A silicone spatula

Prep: 5 min – 6 hours

Active time: 5 mins

Total: 10 min- 6 hr 10 min

Yield: about 15 cups

Ingredients:

• 30 oz Raw or blanched almonds
• Water (if soaking them)

Instructions for making raw almond flour or almond meal:

Add almonds to food processor.

Blend for 5-7 mins, stopping half way to move the nuts around

Once it turns into a fine flour, remove

Instructions for blanching almonds before making flour:

Add a 2 cup of water to a pot and boil

Remove from heat and immediately pour over almonds.

Let sit for 2 mins

Rinse and let them site in cold water for 5-6 hours (or until the easily peel)

Let them dry for a few hours on paper towels.

Add to food processor and blend until fine.

Notes

If using immediately, store left overs in an air tight store in a dark space, like a pantry for up 2 weeks.

If using late, place in an air tight container in the freezer, for up to a month. Remove and let come to room temperature before use.

I made this in bulk so my numbers are high.  The average person is probably only doing 6-15 oz of almonds at a time.

Ramen Seasoning

Equipment

• Spoon
• Bowl

Time: 3 mins

Yield: 10 servings

Ingredients:

• 3 tsp chicken bouillon powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp ground ginger
• ½ tsp kosher salt

Instructions:

Mix all seasonings together.

Store in an airtight container, seasoning shaker or mason jar.

Recommended usage:

When making homemade Ramen noodles the ratio is 2 cups water to 1 tablespoon seasoning.

Bring two cups water to a boil.

Add in dried Ramen noodles.

Cook based on the instructions on the package (usually 2-3 mins).

Remove the noodles from the heat and stir in 1 tablespoon of seasoning.

Mix well.

Serve with your favorite garnish.

Spicy Yum Yum Sauce

Equipment

• Spoon
• Bowl

Time: 3 mins

Yield: 4 servings

Ingredients:

• 1/4 cup mayonnaise
• 3 tbsp ketchup (sugar free)
• 2 tbsp sriracha
• 1 tsp paprika
• 1 tbsp rice vinegar
• 1/2 tbsp garlic powder

Instructions:

Mix all ingredients together.

Store in an airtight container or mason jar.

Can be stored for up to up to a week.

Notes:

This is a healthy alternative to store bought Yum Yum sauce.

To cut the heat remove the sriracha.