Tipps in the Kitch

Avocado Chicken Salad

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I love simple and delicious meals.  Not only does it make my life 10 times easier, but that also usually means I eat healthier throughout the week.  This Avocado Chicken Salad is nothing short of easy and delicious.  You can prep the chicken salad at the beginning of the week for lunches, however, wait to add the avocado until just before serving to keep it from browning.

I like serving this on top of mixed greens with fresh veggies, but it’s also incredibly delicious in a wrap, on crackers, or just by itself!

ENJOY!!

Avocado Chicken Salad

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Avocado Chicken Salad

Avocado Chicken Salad

  • Author: Lindsay // Tipps in the Kitch
  • Yield: 4 1x
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Description

Healthy and delicious Avocado Chicken Salad.  Perfect for a light lunch or afternoon snack.  

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Ingredients

  • 2 c shredded chicken (about 1 lb boneless, skinless chicken breasts, cooked and shredded)
  • 2 large ripe haas avocados (*see notes)
  • 1/2 c mayo or greek yogurt
  • 1/4 c red onion, finely diced
  • juice of 1 1/2–2 limes
  • Handful of fresh cilantro, chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 1/4 tsp cumin
  • Salt and Pepper to taste

Instructions

  1. Scoop out the avocado into a medium sized mixing bowl.  Mash with a fork until creamy but still has some chunks in it.
  2. Add salt, pepper, lime juice, chicken, red onion, jalepeno, mayo/greek yogurt, and cilantro to bowl of avocado and toss to combine.
  3. Serve on a bed of lettuce, in a tortilla, on crackers, etc.  Enjoy!!

Notes

*If you plan on making a big batch of this and eating throughout the week, wait to add the avocado until just before serving.  The rest of the ingredients will last for up to 4 days in the fridge.

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Chipotle Chicken Lettuce Cups

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Chipotle Chicken Lettuce Cups

These Chipotle Chicken Lettuce Cups are the perfect low carb yet extremely delicious lunch or dinner. The taco meat and chipotle crema can be prepared ahead of time and stored in the fridge until you’re ready to assemble. I would suggest re-heating the meat before serving. Hope you all had a wonderful Labor Day!!

Enoy!

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Chipotle Chicken Lettuce Cups

Chipotle Chicken Lettuce Cups

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2-3 1x
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Description

Quick and Easy Chipotle Chicken Lettuce Cups.  Low-carb, super quick to throw together, and perfect for lunch or dinner.  

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Ingredients

For the chicken:

  • 1 lb ground chicken
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp Chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1–2 tsp chipotle paste or 1–2 chipotle Chiles in adobo sauce, seeds removed and finely diced
  • 1/4 c chicken broth
  • Juice of 1 lime

For the chipotle crema:

  • 1/2 c Mexican crema (can also use greek yogurt or sour cream)
  • Juice of 1/2 lime, more as needed
  • 1 tsp chipotle paste or Chiles in adobo, seeds removed

Optional toppings: Serrano’s, avocado, red onion, cilantro, watermelon radish, chipotle crema, salsa, lime wedge

Instructions

  1. Heat 1 T avocado oil in non stick skillet. Add onion and garlic and cook 2 minutes. Now add chicken and cook, breaking up until no longer pink. Add spices and mix together. Now add chicken broth, reduce heat and simmer for another few minutes.
  2. To make chipotle crema, add all ingredients to blender and pulse until smooth.
  3. Spoon chicken mixture into butter lettuce cups and top with desired toppings!
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Tomato Basil Avocado Toast

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One of my most favorite things to eat for breakfast or mid-afternoon snack is Avocado Toast.  You simply c.a.n.n.o.t go wrong. It’s quick, easy, delicious, and healthy.  All of the qualities you’d want in a nice piece of toast.

Tomato Basil Avocado Toast

This combo is a current obsession of mine: Tomato Basil Avocado Toast.  It’s bursting with flavor and seriously so good.  You won’t want it to end!! Simply toast your bread, slice the avocado, and toss diced tomatoes with salt, pepper, garlic, olive oil, and chopped basil.  Assemble and devour.  You can SO handle that!

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Tomato Basil Avocado Toast

Tomato Basil Avocado Toast

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 1x
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Ingredients

  • 2 slices of french bread (or bread of choice)
  • 1 large haas avocado, sliced
  • 1/2 c cherry tomatoes, diced
  • 3 cloves garlic, minced
  • 1 T olive oil
  • salt and pepper, to taste
  • 1 handful fresh basil, rolled and sliced into strips

Instructions

  1. Place sliced avocado onto toasted bread.
  2. Toss tomatoes with garlic, olive oil, salt, pepper, and basil. Spoon on top of avocado and dig in!
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Mediterranean Chicken Bowls

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Hi, friends..  Long time no talk, for real!
We were on vacation all last week in Rosemary Beach Florida, and let me just tell ya- that was a much needed break from the craziness that is life.  Our house is still being remodeled, so saying i’ve been flying by the seat of my pants in an understatement.
Mediterranean Chicken Bowls
We are still living with my brother and sister in law, and man oh man are we thankful for them!  I Also get to see my little nephews every day which is amazing.  I’ve cooked a little bit here and there, but pretty much all of my kitchen things are packed away so it’s been difficult to remain consistent with my posts if you know what i mean.  I realized it had been a couple of weeks since i posted a new recipe for you all which is way way way too long, so I went ahead and rummaged through all of the boxes to find my photography lighting last night.  So, finally, I am back in action and it feels so good!




These Mediterranean Chicken Bowls are SO yum, fresh, easy, and healthy.  All of the things you could ever want for a weeknight din. The prep time can take anywhere from 25-35 minutes, but after that, assembling the bowls is easy peasy.  You can also prep the quinoa tabouli ahead of time and store in the fridge overnight if you’d like.  The only thing left to do would be to roast the veggies and pan sear the chicken.  I like topping the bowls with tzatziki and hummus because it adds a creamy and flavorful touch,
This recipe serves 4, but would make fabulous leftovers for lunch the next day.  Enjoy!!!
Mediterranean Chicken Bowls

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Mediterranean Chicken Bowls

Mediterranean Chicken Bowls

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 4 1x
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Ingredients

FOR THE CHICKEN:

  • 4, thinly sliced boneless skinless chicken breasts
  • 2 T olive oil
  • 2 cloves garlic, minced
  • Juice of 1/2 lemon
  • Salt and pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme

FOR THE BOWLS:

  • 3 T olive oil
  • 1 head of cauliflower, cut into florets
  • 2 bunches of broccolini, stems removed and sliced into florets
  • Salt and Freshly cracked pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 1/2 c cooked quinoa of choice (I used red quinoa)
  • 1 pint cherry tomatoes, cut into quarters
  • 1 cucumber, peeled, seeded and diced
  • 3 cloves garlic, minced
  • 15 oz can garbanzo beans, drained and rinsed
  • Juice of 2 lemons
  • 1 c chopped parsley, plus more for garnish
  • 1/2 c chopped kalamata olives, for serving
  • 1/3 c crumbled feta cheese, for serving
  • Tzatziki, homemade or store-bought, for serving
  • Hummus, optional, for serving

Instructions

  1. Preheat oven to 450 degrees and line baking sheet with foil.
  2. Add chicken breasts to a large ziplock bag with olive oil, garlic, lemon juice, salt, pepper, oregano, and thyme; let marinate while you prep the rest of the ingredients.
  3. Place cauliflower and broccolini florets onto baking sheet and generously drizzle with olive oil. Season with salt, freshly cracked pepper, red pepper flakes and garlic powder; toss it around to evenly coat all pieces; roast for 20-25 minutes, tossing halfway, until golden brown and slightly crisp.
  4. While the veggies are roasting, combine cooked quinoa, tomatoes, cucumber, garlic, garbanzo beans, lemon juice, 1 T olive oil, chopped parsley, and salt and pepper in a medium sized mixing bowl. Add more salt and pepper if needed, and transfer to the fridge to chill.
  5. Heat oil in a large cast iron skillet over medium high heat. When oil is hot, add chicken breasts to skillet and cook for 5-6 minutes per side, longer depending on the thickness of your chicken. When the chicken is cooked and no longer pink, wrap in foil for 5 minutes before cutting into cubes -This lets the chicken rest and helps to lock in the juices.
  6. To assemble, add roasted veggies and quinoa tabouli to the bowls, followed by diced chicken, kalamata olives, feta cheese, a scoop of tzatziki and hummus, and garnished with parsley and a lemon wedge.
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Honor Bar Macho Salad

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Listen up guys because today is a good day. Today, I’m sharing my own rendition of the Honor Bar Macho Salad!! Woop to the woop woop! A love like no other. If you’ve never been to Honor Bar, don’t you even worry. It’s one of their most popular salads and is loaded with SO much goodness.

Its loaded with red leaf lettuce, rotisserie chicken, tomatoes, dates, toasted almonds, corn, avocado, goat cheese, and croutons all tossed in a lemon champagne vinaigrette. Winner winner salad dinner. The recipe serves about 4 people, however, it would be super easy to cut in half if there are only two of you.

I like to prep my rotisserie chicken at the beginning of the week and store it in the fridge. That way, It’s ready and makes meal prep so much easier on those busy days.

I hope you love this salad as much as I do! Cheers!

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Honor Bar Macho Salad

Honor Bar’s Macho Salad

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • FOR THE SALAD:
  • 1 bunch of red leaf lettuce, chopped
  • 1 rotisserie chicken, skin removed cut into bite sized pieces
  • 1/2 c cherry tomatoes, sliced lengthwise
  • 6 dates, pits removed and chopped
  • 1/2 c almonds, toasted and chopped
  • 1/2 c corn, drained and rinsed
  • 1 avocado, chopped
  • 4 oz fresh goat cheese, torn into pieces
  • 1/2 c croutons
  • FOR THE DRESSING:
  • 1/2 c olive oil
  • 1/4 c champagne vinegar
  • 1 clove garlic, minced
  • 1 T minced shallots
  • Juice of 1 lemon
  • 1 T dijon mustard
  • 2 T sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Combine all salad ingredients together in a large bowl.
  2. Toast the almonds in a sauce pan over medium heat until golden. Keep a close eye on these as they can burn easily!
  3. Add dressing ingredients to your blender and blend until smooth. Toss with salad and Serve with fresh goat cheese and croutons.
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Skinny Chicken Salad

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Raise em up if you’d like a super delicious and easy Skinny Chicken Salad Recipe to keep in your repertoire??!!

I know i’ve always LOVED chicken salad but you just never know what you’re gonna get when you order it! It could be loaded with unhealthy mayo galore! I created this Skinny Chicken Salad recipe as a lighter alternative to one of my favorite lunches/ mid-afternoon snacks.

Skinny Chicken Salad

To achieve the creaminess, we went halvsies with paleo mayo and greek yogurt–it’s such a great combo and you would honestly never know the difference! I used Primal Kitchen Avocado Oil Mayo, which can be found at Whole Foods, Kroger, Sprouts, or on Amazon! If you don’t have Paleo mayo and would like to use regular, go for it! If you prefer to leave the mayo out all together, just go straight greek yogurt- you can’t go wrong since greek yogurt doesn’t have a super overwhelming flavor.

Skinny Chicken Salad

This is a perfect chicken salad recipe for salads, wraps, to serve with crackers, etc. etc. etc. I also kept it basic, but feel free to add other goodies such as nuts, grapes, apples, etc.!

Enjoy!!

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Skinny Chicken Salad

Skinny Chicken Salad

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 5 1x
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Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, cooked and finely shredded
  • 2 scallions, chopped
  • 2 celery stalks, halved and chopped
  • 1 handful parsley, chopped
  • 1/2 c paleo mayo (I used Primal Kitchen Avocado Oil Mayo)
  • 1/2 c greek yogurt
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • Juice of 1 lemon

Instructions

  1. Generously season chicken with salt and pepper and cook in a crockpot, instant pot, or poach in a pot of boiling water until cooked and no longer pink.
  2. Transfer the cooked chicken to your stand mixer or cutting board to finely shred. If using stand mixer, use paddle attachment and turn it on medium speed and let it go until the chicken is shredded to your liking.
  3. Place shredded chicken into a medium sized mixing bowl along with all other ingredients; stir to combine.
  4. Serve over greens, in a wrap, as a dip, on crostini’s, etc.
  5. Store in an airtight container in the fridge for up to 5 days.
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Crispy Beef Tostadas

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Attention to all CRISPY BEEF TOSTADA LOVERS:
Crispy Beef Tostadas

Tonight is the night: the night to whip up the easiest and most delicious Crispy Beef Tostadas of your life.  Better than than any Mexican restaurant and can be totally customized to your liking.  It just doesn’t get much better. And plus, today is #tacotuesday so why wouldn’t you want to casually celebrate the invention of crispy beef tostadas?

I don’t eat refried beans too often, but when I do, man oh man do I love them. They add the perfect amount of creaminess to these otherwise crispy tostadas.

Crispy Beef Tostadas

My dad was in town this past weekend, and naturally we ate Mexican food 2 out of 3 meals. It’s just what we do.  And here I am again two days later doin’ it alllll over again. I’m not mad about it. Not mad at all.





These Tostadas would be perfect for entertaining because you can prep the meat and tostada shells ahead of time and set up an easy peasy assembly line for your guests!

Enjoy!!!

Crispy Beef Tostadas

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Crispy Beef Tostadas

Crispy Beef Tostadas

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 1x
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Description

These Crispy Beef Tostadas are quick and easy and perfect for those busy weeknights!

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Ingredients

FOR THE TACO MEAT:

  • 1 lb ground beef
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 3 tsp chili powder
  • 1 tsp adobo seasoning
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Squeeze of lime

FOR THE TOSTADAS

  • 8 tostada shells (or corn tortillas if making your own)
  • 1– 15 oz can refried beans
  • Shredded lettuce
  • Shredded purple cabbage
  • Golden tomatoes
  • Avocado
  • Jalepeno
  • Cilantro
  • Salsa
  • Lime wedges
  • Queso Fresco

Instructions

  1. Heat oil in a large skillet. Once oil is hot, and add onion and garlic; saute for 2 minutes.
  2. Add beef to skillet and cook, breaking up until fully cooked and no longer pink. Drain excess grease and add spices and lime. Stir to combine and set aside.
  3. To make the tostada shells- pre-heat the oven to 400 degrees. Spray tortillas on both sides with cooking spray and place onto a baking sheet. Place into the oven and bake for 10 minutes or until crispy and light brown.
  4. To assemble, spread a thin layer of beans onto each tostada followed by ground beef and desired toppings.
  5. Enjoy!!
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Thai Basil Chicken

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These Thai Basil Chicken Bowls have now made an appearance in our home 3 times this month. It’s become one of my favorite meal preps for lunches or dinners because it’s really easy, loaded with delicious flavors, and wayyy better than take-out.  And did I mention, it re-heats like a charm?

Thai Basil Chicken Bowls

THIS POST CONTAINS AN AFFILIATE LINK FOR MY FAVORITE MEAL PREP CONTAINERS. 

I’m still constantly amazed at the power of my Wok. It’s definitely in my top 3 favorite kitchen appliances.  I mean, imagine your favorite restaurant’s Stir Fry’s & Noodle Bowls being whipped up in your own kitchen in just A FEW SHORT MINUTES.  Not only is it a healthier alternative since you can control everything going in, but it’s so much more cost-effective also.

Make sure to have everything prepped and ready to go before you start cooking.  This is crucial because once you start, it just takes a couple of minutes and voila!  If you wait to chop, peel, mince, prep your sauce, etc.. you’ll be running around like a madman.  If you don’t have a Wok, that’s totally fine, just make sure to use a wide, flat-bottomed skillet and get it really really hot before adding all the goods.





*Tipp:  It’s best if you use an oil with a high smoke point.  I used Grapeseed oil, but other options include peanut, canola, corn, or coconut oil.  You also want to get the oil extra hot before adding your protein and veggies.

Once your chicken and rice are both done cooking, evenly distribute among any 4 storage containers.  I use these glass Meal Prep Containers, and I can honestly say they are my absolute favorite! They are glass, so you can re-heat directly in the container AND they have handy dandy snap on lids to keep your meals extra fresh. You can also double the recipe if you are cooking lunches for two for the week.

This recipe calls for Thai Basil, however, don’t fret if you can’t find it.. Italian Basil works great also.  I like to serve these bowls with Jasmine Rice, but of course feel free to substitute quinoa or cauliflower rice instead. Top the bowls off with a few green onions, and dig in!

Thai Basil Chicken Bowls

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Thai Basil Chicken Bowls

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3-4 1x
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Ingredients

  • 1 lb ground chicken
  • 2 large red bell peppers, sliced into strips
  • 2 shallots, roughly chopped
  • 4 cloves garlic, finely chopped
  • 3 T soy sauce
  • 1 1/2 T fish sauce
  • 1 tsp honey
  • 1 tsp sugar
  • 1 T sriracha
  • 1 tsp Pepper
  • 1/2 tsp salt
  • 1 c thai basil leaves, roughly chopped
  • 2 green onions, chopped, as garnish
  • 3 c cooked jasmine rice (or Cauliflower Rice)

Instructions

  1. Heat up wok or skillet.
  2. In a medium sized mixing bowl, combine bell pepper, shallots, and garlic; set aside.
  3. In another small mixing bowl, whisk together soy sauce, fish sauce, honey, sugar, sriracha, salt, and pepper; set aside.
  4. When the wok or skillet is hot, add grapeseed oil (or another high temp oil, i.e. avocado oil, canola oil, peanut oil) and add chicken. Season with salt and pepper, and stir, breaking up until cooked through. Remove the chicken and set aside.
  5. Allow wok or skillet to re-heat for a few minutes then add bell pepper, shallots, and garlic. Toss together, cover and cook for 2-3 minutes. (If you are using a skillet that doesn’t get quite as hot as a wok, you may need to cook for a few minutes longer). You want the peppers to get a little charred.
  6. Add chicken back to the Wok along with the sauce & basil leaves. Stir to combine, cover and cook an additional few minutes, until basil is wilted.
  7. Serve with rice and garnish with green onions.
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Curry Chicken Salad Collard Wraps

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Dear Curry Chicken Salad Collard Wraps, I like you.  I like you a lot.

Curry Chicken Salad Collard Wraps

I was chatting with my friend, Kelsey the other day while trying to brainstorm a new healthy lunch for the week when she mentioned she had recently had the best Curry Chicken Salad at a place in Kansas City. I love curry and I love chicken salad, so I immediately knew that was happening, but how to serve it was still undecided.

I started exploring different ideas in my head…. do I want to serve it in pita bread, on a bed of greens, in a wrap, so many different possibilities, however, the minute I remembered Collard Green Wraps was a thing, done and done! Alex from The Defined Dish is not only such a babe, she makes amazing Collard Green Wraps that i’ve been eyeing for quite some time, so she was definitely my inspiration on this one.

I used my Instant Pot for the chicken and it was SO easy.  If you saw my insta story, you literally throw your chicken breasts in the instant pot with salt, pepper, and chicken broth, and select meat function/high pressure, and let it do it’s thing!  Once the steam has been release, open it up and transfer the chicken to your stand mixer (if you have one.) . If you don’t, simply shred the chicken on a cutting board using two forks.  If you do have a stand mixer, put the chicken in using the flat beater attachment and turn it on a low speed.  Voila! Easiest shredded chicken of all time, am I right?

Once the chicken is perfectly shredded, add all other ingredients and mix together.  I used agave nectar to sweeten it up a bit, however, honey will work as well. This can be stored in an airtight container in the fridge for 4-5 days.

If you are making into wraps, get out the collards, trim the stems off of the end, and use your paring knife to gently shave the thick middle stem.  Try to take off enough so that the stem feels flat, however this step isn’t absolutely necessary.  Rinse the greens really well to get rid of any grit or debris. Bring a large pot of salted water to a boil.  Drop each leaf into the boiling water and cook for about 30 seconds.  Transfer the blanched Collards into an ice bath and let sit for 5-10 minutes. Once they have cooled, dry each one off with a paper towel, and they are now ready to use!

  • Curry Chicken Salad Collard Wraps

Lay each collard down onto a flat surface with the trimmed stem facing up. Pile the Chicken Salad on the bottom center of the leaf, and roll up. I folded in the sides like a burrito and then sliced in half.  YUMMMMY.  This is the perfect low carb lunch, and is extra flavorful and delish.

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Curry Chicken Salad Collard Wraps

Curry Chicken Salad Collard Wraps

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x
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Ingredients

  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 6 green onions, chopped
  • 1 c greek yogurt
  • 1 c golden raisins
  • 3/4 c cashews
  • 1 handful parsley or cilantro, chopped
  • 2 T agave nectar or honey
  • 2 tsp curry powder
  • salt and pepper to taste
  • 8 large Collard Greens

Instructions

  1. Season each chicken breast with salt, pepper, and garlic powder. Cook in your instant pot or in a non-stick skillet over medium high heat. When cooked through, either transfer to a cutting board or stand mixer to shred.
  2. If using your mixer, simply add the flat beater attachment and turn on. It will do all the hard work for you! If shredding by hand, use two forks to shred apart.
  3. Transfer shredded chicken to a large mixing bowl along with remaining ingredients.
  4. To prep the collard greens, trim the stems off of the end, and use your paring knife to gently shave the thick middle stem. Rinse the greens really well to get rid of any grit or debris.
  5. Bring a large pot of salted water to a boil. Drop each leaf into the boiling water and cook for about 30 seconds.
  6. Transfer the blanched Collards into an ice bath and let sit for 5-10 minutes. Once they have cooled, dry each one off with a paper towel, and they are now ready to use!
  7. Lay each collard down onto a flat surface with the trimmed stem facing up. Pile the Chicken Salad on the bottom center of the leaf, and roll up. Fold in the sides like a burrito and slice in half.
  8. Enjoy!!!
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Pumpkin Seed Pesto

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Pesto is one of my favorite condiments to keep around the house because you can put it on anything!  Toast, salad, soup, pasta, eggs, chicken, fish, tofu, veggies, etc. etc.  Once you realize how simple making your own pesto is, the possibilities are truly endless! If I ever have any extra herbs laying around, I will absolutely make a pesto.  It’s super fun experimenting with different kinds of nuts, seeds, oils, and herbs because you might just come up with a new favorite combo, and I promise– homemade pesto is very hard to mess up.  If stored in an airtight container (I always use a mason jar), it keeps well in the fridge for up to a week, so the possibilities really are endless. This Pumpkin Seed Pesto is such a gem, I tell ya, and absolutely perfect for Fall.

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Pumpkin Seed Pesto

  • Prep Time: 10 mins
  • Total Time: 10 mins
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Ingredients

  • 1/2 cup unsalted hulled green pumpkin seeds
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1/2 cup shredded asiago or parmesan cheese
  • 1/2 tsp pepper
  • 5 cloves garlic
  • 1 handful parsley
  • 1 handful basil
  • Juice of 1/2 lemon

Instructions

  1. Combine all ingredients in your blender or food processor , and pulse until you’ve reached a smooth consistency.
  2. Store in a mason jar in the fridge until you’re ready to enjoy. Will keep well for 5-7 days.
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