Angelic SWAG BAG!

Here’s all the BT goodness! What’s inside:

• Admittance into Stacy Summers Fitness Live

• Admittance into BT Global Group for Continuing Education  

• Angelic Bakehouse Favorite Recipes

• Angelic Bakehouse 20% Coupon Code Discount

• BT smartphone wallpaper downloads

Welcome to our groups!

Click and Join here:

Stacy Summers Fitness LIVE | Facebook

Bod E Talk Global Group | Facebook

Did you know that Bod E Talk is an Influencer for Angelic Bakehouse?

Bod E Talk loves Angelic Bakehouse because of their commitment to healthy ingredients, specifically, sprouted grains. 

Sprouted grains are made from whole grains that have started to sprout, a process that adds a whole bunch of extra flavor and nutritional benefits. Angelic Bakehouse germinates their grains to make them delicious. They even fresh press them directly into their dough to bring out the flavor and add natural sweetness, so they never use any refined sugar.

Coupon Code From Angelic Bakehouse

Bod E Talk is pleased to be an OFFICIAL HEALTH INFLUENCER for Angelic Bakehouse. We love their FLATZZA’s! The code  BODETALK  unlocks a 20% discount on your first online order placed through February 28, 2021. https://www.angelicbakehouse.com/

Our FIVE Favorite Angelic Bakehouse Recipes

Huevos Rancheros Breakfast Enchiladas

INGREDIENTS

• Angelic Bakehouse Kale & Spinach Wraps

• 1 finely chopped red bell pepper

• 2 jalapenos, seeds & ribs removed, finely chopped

• 1 c chopped cilantro

• 1 can refried black beans

• 2 eggs

• 1/2 c egg whites

• 1/2 c grated cheddar & jack cheese

• Enchilada sauce

• Diced tomato

• Diced avocado

INSTRUCTIONS:

1. Preheat oven to 350 F

2. Place bell pepper, jalapeno, and beans in a large bowl. Mix to combine

3. Grease and heat a pan over medium heat. Add eggs and egg whites to pan, scramble

4. Grease a 9 x 13″ baking dish

5. Layer each wrap with 1/4 cup of veggie mixture, 2 tablespoons of eggs, 2 tbsp cheese mix, and 2 tbsp enchilada sauce

6. Roll wraps and place seam side down in baking dish

7. Top with enchilada sauce and remaining cheese

8. Bake 25-30 minutes

9. Top with diced tomato and avocado

10. Enjoy!

Prosciutto Salad Flatbread

INGREDIENTS

• 1 Angelic Bakehouse Reduced Sodium Flatzza® Crust

• 4 slices of prosciutto cut into strips

• 5 cups of baby arugula

• 1/4 cup roasted tomato pesto

• Cracked pepper

• 2 teaspoons of olive oil

INSTRUCTIONS

1. Preheat oven to 450° F

2. Place flatbread on large baking sheet or pizza stone

3. Spread roasted tomato pesto on the crust

4. Bake until crust is browned ~ 10 minutes

5. Top flatbread with baby arugula and prosciutto strips

6. Drizzle olive oil over toppings

7. Add cracked pepper to your liking

Mediterranean Hummus Pizza

INGREDIENTS

• Angelic Bakehouse Flatzza Crust – grilled

• 5 oz (1/2 container) Red Pepper Hummus

• 2 cups Israeli Salad

• 2 oz mixed greens (Red Tango, Swiss Chard)

• 1 lemon

• 1/3 cup olive oil

• 1/2 tsp black pepper

• 1/4 crumbled feta

• 1 pint grape tomatoes (red or multi-colored) sliced

• 3 mini/snacking cucumbers, thick sliced

• 1 red bell pepper, large dice

• 1 green bell pepper, large dice

• 1 red onion sliced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 cup Italian parsley, chopped

• 1 tsp fresh oregano, chopped

• 1 tbsp fresh mint or basil, chopped

• 1/2 lemon, juiced

• 2 tbsp olive oil

INSTRUCTIONS

1. Combine all ingredients, refrigerate, and allow to marinate for 30 minutes

2. Prepare the Israeli Salad ahead of time per the supporting recipe

3. Pre-heat the grill/oven to 400F

4. Brush crust with 1/2 tsp of oil on each side and cook on the grill or in oven until brown and crispy – about 4 minutes

5. After the Flatzza is cooked, spread the red pepper hummus over the entire crust in an even layer

6. With a slotted spoon, place the prepared Israeli Salad on top of the hummus – spreading evenly as well

7. Place the mixed greens on top of the Israeli salad followed by the Israeli couscous

8. Squeeze the juice of 1/2 a lemon evenly over the salad mixture, followed by the olive oil

9. Finish with crumbled feta and serve!

Greek Veggie Nachos

INGREDIENTS

• Angelic Bakehouse Reduced Sodium Wraps - cut into triangles

• 1 cup plain Greek yogurt

• 1 tbsp olive oil

• 1 cucumber - grated

• 1 tbsp fresh dill - minced

• 2 cloves garlic - minced

• 1 tbsp lemon juice

• 1/4 tsp pepper

• 1/2 tsp salt

• 1 can chickpeas - drained, rinsed, patted dry

• 1 tsp salt

• 1.5 tsp olive oil

• 1/4 tsp pepper

• 1/2 tsp cayenne pepper

• 1 medium cucumber - diced

• 1 cup roma tomatoes - diced

• Feta cheese

• 1 tbsp fresh dill - chopped

INSTRUCTIONS

1. Preheat oven to 400 F for the roasted chickpeas

2. To make tzatziki: grate the cucumber and put in a strainer over the sink to be rinsed and drained

3. Add the remaining ingredients (greek yogurt, olive oil, lemon juice, dill, salt, pepper, and garlic) to a small bowl

4. Squeeze out any remaining liquid from the cucumber and add to yogurt mixture. Set aside in fridge

5. To make the chickpeas: after rinsing, draining, and patting chickpeas dry, put them on a baking sheet. Drizzle with olive oil and sprinkle on salt and pepper. Roast them for about 20 minutes until golden brown. Sprinkle with cayenne when done in the oven

6. Turn down oven temperature to 320 F. Lay out the wrap triangles and toast them in oven for 8-10 minutes

7. Chop up cucumber, red onion, tomatoes, and dill

8. Remove chips from the oven and add toppings. Sprinkle feta cheese on the top and drizzle with tzatziki sauce. Enjoy!