Mise En Place (equipment) ●Saute pan ●Bowl ●Scale ●Rolling Pin ●ziplock bag ●tongs ● sifter (optional) Mise En Place for bread (ingredients) ● Gluten free self rising flour or any flour of your choice personally I like fit flour ●1/2 cup Greek yogurt ●1 tsp of olive oil ●1 tsp of salt ● .5 ounce of lemon juice Mise En Place for marinara: ●1/2 onion roughly chopped ●3 Garlic gloves Minced ● 1/4 tsp of olive oil ● 1/2 tbsp of dried sage ● 2 tbsp of dried basil (can use fresh basil this is about 4-5 leaves) ● 2 tbsp of dried oregano ● 2 tbsp of dried thyme (crushed) ● 2 tbsp of dried majoram ● 1 tbsp of dried rosemary ● 1/2 tbsp of dried savory ●1/4 cup of red wine ● 1 big red bell pepper ● 1 15 ounce can of crushed tomatoes ● 1 tsp of tomatoe paste ● 2 tbsp of sugar (or stevia, or monkfruit with allulose) ● salt and black pepper to taste. Mise en place toppings: ● turkey pepperoni ●2 chicken breasts ● green peppers ●banana peppers ● red onion ● 2% mozzarella ● Mike's hot honey ● garlic powder ● salt and pepper For the marinara: 1. Mince your garlic and onions, set aside 2. Put your red pepper directly on a heat source, preferably a fire, keep on there and rotate until pepper is completely charred. 3. Use tongs to grab the pepper because it will be hot and put the pepper straight into a ziplock bag the steam will help with removing the char 4. Grab your Sauce pan, put on high heat and throw in your oilve oil, let that heat up 5. Throw in your onions first, give the onions time to caramelize (about 3-4 minutes), throw in your garlic, allow them to brown (about 20 seconds) turn heat down to medium. 6. Put in your tomato paste and coat your onions and garlic in the paste, turn heat back up to high, 15 seconds then add your red wine (be careful you can get a flambé in your pan and i really don't want you to burn down your kitchen) declare the pan and allow the wine to reduce to au sec (dry) turn down to medium heat 7. Add your crushed tomatoes, all dried spices and sugar or sugar substitute to the pan, stir and reduce heat to medium-low heat, stir occasionally. 8. Grab your roasted red pepper out of the ziplock, remove all char with a paper towel, make sure to remove the seed and stem, cut the red pepper into a fine dice and add to the marinara, stir occasionally, make sure to watch the marinara you watch a medium thick consistency.

Hello! And welcome to muscle munch corner in here we are going to make announcements and polls of flavors you want to see! So first let's introduce ourselves, my name is Daniel Co-Founder of muscle munch sweets I am a culinary arts graduate but also have 10 years of culinary experience under my belt and am now majoring in food science at Texas Tech University. Now Hailey is the founder of muscle munch sweets, most of the recipes you know and love came from her I just came along to help refine them into what they are now but she was a year in the process of turning her passion into a business and bringing quality, healthy baked goods for the builders in the gym 🏋️‍♀️ 💪 and the result is what you see a labor of love and dedication. Please introduce yourselves with name and anything else you would love us to know about you, this is about getting to know our community as well as wanting to give you all benefits 😊 ☺️ looking forward to buying the community with everyone and welcome to the muscle munch corner!