Hasta La Motion!

For recipes, scroll down or visit eatourfeelings.com. Find us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/eatourfeelings EPISODES: Sandwich Time (vimeo.com/eatourfeelings/sandwich), Heartbreakers (vimeo.com/eatourfeelings/heartbreakers), Brunch (vimeo.com/eatourfeelings/brunch), Valentine’s Day (vimeo.com/eatourfeelings/valentine), Cleanse (vimeo.com/eatourfeelings/cleanse), Slumber Party (vimeo.com/eatourfeelings/slumberparty) RECIPES: Sasha’s Goat Cheese and Ricotta Pizza with Caramelized Onions, Cherries, and Arugula • 1 pre-baked crust made with almond meal pizza dough (see recipe) • 3/4 cup goat cheese • 1/4 cup ricotta • 1 cup cherries, pitted and halved • 1 half red onion, thinly sliced • 1 tbsp honey • a couple handfuls, fresh arugula • balsamic vinegar, for drizzling • olive oil, for drizzling 1.Sautée onions in olive oil, until soft and translucent. Add honey and cook a couple minutes longer, stirring frequently, until onions are fragrant and slightly brown. 2. Combined ricotta and goat cheese, and spread onto pre-baked crust. Top with even layer of onions and cherries. Drizzle with balsamic. 3. Bake for another 15 minutes, or until edges of crust are golden-brown. 4. Top with fresh arugula, drizzle with olive oil, and sprinkle with a pinch of salt. 5. Serve and enjoy! Emma’s BBQ Zucchini, Collard, and Mushroom Pizza • 1 pre-baked crust made with almond meal pizza dough (see recipe) • 1 cup, your favorite BBQ sauce • 3 large collard leaves (or any leafy green of your choice), cut into ribbons • 1 medium zucchini, sliced • 1 cup, sliced cremini mushrooms 1.Sautée the 3 vegetables in olive oil and a sprinkle of salt, individually, until they’ve softened and liquid has cooked off. 2. Evenly spread BBQ sauce over pre-baked crust. 2. Add collards, zucchini, and mushrooms. 3. Bake for another 15 minutes, or until edges of crust are golden-brown. 4. Serve and enjoy! Almond Meal Pizza Dough • 1/3 cup flax meal • 1 cup water • tsp chopped rosemary • 4 tbsp cornstarch (or other starch) • 1 tbsp baking powder • 1 tsp salt • 1 tbsp olive oil • 1/2 cup cooked and mashed parsnip 1. Preheat oven to 400. In medium bowl, whisk together flax meal and water. Let sit for a few minutes until thick. In a large bowl, whisk together dry ingredients and rosemary. Add oil and mashed parsnip to flax mixture, and stir until incorporated. 2. Add wet into dry, and stir until combined. 3. On parchment lined baking sheet, press dough into even layer, wetting hands occasionally if necessary (dough is sticky, y’all!) 4. Pre-bake dough for 20 minutes (will bake it again, once toppings are on!) — EPISODE CREDITS: Written and Cooked by Emma Jane Gonzalez Sasha Winters Directed by Dylan Marron Director of Photography David William Turner Executive Producer Doug Anderson Directeur de Cuisine Megan Stein Cast Sasha Sasha Winters Emma Emma Jane Gonzalez Jordyn Janna Emig Kate Ruibo Qian Vicky Ashley Brooke Roberts Producers Mike Dean Brian Diliberto Michele Friesz Tate Garibyan Karl Halpert Maureen McGinn Erik Rydholm Brent Spechler Rubyn Wasserman Morgan Winters Production Manager Rubyn Wasserman Production Coordinator Kate Behm First Assistant Director Mike Dean Gaffers Todd Oravic Ryan Wood Second Camera Brandon Jones Sound Doug Anderson Edited by Pinar Comezoglu Adam Goldman Sasha Winters Original Music by Chris Rubeo Colorist David William Turner These Credits (design) Brian Fabry Dorsam Special Thanks William Cooksley Kate Fogler Andrew Kluger Joe Lanza Abby Rosebrock Diane & Tony Turner Daily Press Coffee Pine Box Rock Shop This episode was made possible by the generous donations of more than 300 Kickstarter backers. Thank you! Visit eatourfeelings.com for more recipes and videos!