Eat Our Feelings: Slumber Party

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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!)


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


Sasha Sasha Winters
Emma Emma Jane Gonzalez
Jordyn Janna Emig
Kate Ruibo Qian
Vicky Ashley Brooke Roberts

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

Todd Oravic
Ryan Wood

Second Camera
Brandon Jones

Doug Anderson

Edited by
Pinar Comezoglu
Adam Goldman
Sasha Winters

Original Music by
Chris Rubeo

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!

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