Skip the super sugary slurpy, and opt for these delicious and dank infused classic 7 Eleven munchies made-over to be healthy without losing the flavor. These tasty treats will have you feeling stoney and nostalgic in no time!
Stoney Strawberry Slurpee
Summer is strawberry season and these stoney strawberry slurpees will have you feeling refreshed AF! Loaded with Vitamin C, antioxidants, magnesium and phosphorous these are a high & healthy go to for us. Quick to prep and customizable we know you will love this easy summer slush.
What you need to make this:
From the garden: 2 lbs of fresh strawberries, 2 lemons squeezed, 1/2 cup infused honey, slices of lemon, mint for garnish
From the pantry: 4 cups of ice
Let's get cooking:
Add strawberries, lemon juice and infused honey into a blender and puree. Add the ice in and blend until well combined. Drizzle a bit more infused honey and blend one more time. Top with a clean spring mint, and slice of lemon before enjoying in a chilled glass.
Iced Vanilla Canna-Coffee
This buzz worthy canna-coffee is not only delicious, but will give you a boost of baked energy perfect to kick your day into gear! We love pairing this with Spring Lake Craft Infusions French Vanilla Surp Café.
What you need to make this:
From the garden: 2 tbsp infused vanilla syrup ( We love Spring Lake Craft Infusions French Vanilla Surp Café)
From the farm: 1/2 cup cream
From the pantry: 2 cups brewed coffee of your choosing, 1 cup ice
Whipped cream (optional)
Let's get cooking:
Fill two chilled glasses with ice, Mix together coffee, cream, and vanilla syrup before pouring over ice. Blend with ice to make a faded frap! Top with optional whipped cream and enjoy!
Monterey Jack Canna-Chicken Rolled Taquitos
If you are in with the real 7 Eleven affectionate you have likely tried their delicious Monterey jack taquitos. Put your rolling skills to work at home with these DIY elevated munchie makeover.
What you need to make this:
From the garden: 1 cup of fresh squeezed lemon juice, 16 oz fresh salsa, cilantro, avocado, and 2 tbsp cannabis tincture
From the farm: 2 tbs boneless, skinless chicken thighs, 2 cups shredded Monterey jack cheese, cotija cheese, and a dollop sour cream
From the pantry: 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp sea salt flakes, 1/4 tsp of pepper, 15 oz can black beans (drained and rinsed), and 2 tbsp infused olive oil
Let's get cooking:
Season your chicken thighs with salt, pepper, cumin and place into a slow cooker. Mix tincture into salsa and pour over chicken. Cook on low for 8 hours. Shred chicken with fork and add black beans. Warm tortillas until soft and sprinkle with cheese, add a small layer of chicken to each tortilla, roll tightly and place seam side down in an air fryer basket. Brush lightly with olive oil. Once you have 6 taquitos in the basket and air fry at 400F for 5-6 minutes. Check after 2-3 minutes make sure it is still tightly sealed. If needed re-roll and continue cooking. Serve topped with sliced avocado, cotija cheese and dollop of sour cream and cilantro. Serve with your favorite toppings & condiments.
Baked Buffalo Chicken Rollers
Not far off from those taquitos we have the delicious cousin the baked buffalo chicken rollers. These are flavorful, delicious and full of infused canna goodness. Paired with a canna-cilantro lime ranch dressing these are sure to impress the pickiest of guests.
What you need to make this:
From the garden: 3 tbsp diced fresh chives, 2 tbsp dried parsley, 2 tsp chopped dill, 3/4 cup chopped cilantro, and juice from 2 limes
From the farm: 2 cups shredded chicken thighs, 1/3 cup plain greek yogurt, 1 cup shredded cheddar cheese, 1/4 cup crumpled blue cheese, and 1 cup sour cream
From the pantry: 1/4 cup infused tincture, 1/2 cup buffalo sauce, 2 tsp onion powder, 2 tsp garlic powder, sea salt flakes, infused olive oil and 22 square egg roll wrappers
Let's get cooking:
Preheat oven to 425 F. Oil a baking pan. Combine chicken, yogurt, buffalo sauce, tincture, 2 tbsp chives, 2 tbsp parsley, 2 tsp dill, 1 tsp onion powder, 1 tsp garlic powder and and a pinch of salt. Stir in blue cheese and cheddar cheese.
Spoon 2 tbsp of the mixture onto each egg-roll wrapper. Use water to seal and roll. Place on the baking sheet and brush lightly with infused olive oil. Bake for 11 minutes on each side or until golden and crisp.
While the rolls are cooking combine sour cream, chopped cilantro, 1 tsp chives, 1 tsp garlic powder, 1 tsp onion powder and the juice from two limes until well incorporated. Serve with fresh herbs and ranch sauce. Drizzle with chilli oil for an extra kick!
Chicago High Hot Dogs
7 Eleven hot dogs are a classic, we wanted to bring it to a new flavor level with these Chicago style hot dogs. Zesty, spicy, herbaceous and bold you will be coming back for seconds or thirds.
What you need to make this:
From the garden: 12 tomato wedges, 1 small white onion diced and 6 peperoncini
From the farm: 3 tbsp melted canna-butter salted, and 6 spicy all beef polish sausage ( or hot dog of your choice)
From the pantry: 6 poppy onion rolls/ hot dog buns, spicy mustard, sweet and spicy relish, 6 spicy pickle spears and celery salt
Let's get cooking:
Brush buns/rolls with canna-butter, and bake open side down at 350 F until toasted, about 6 minutes.
Boil hot dogs for about 6 minutes then cook on a cast iron pan until charred. Transfer to bun. Sandwich the hot dog between a pickle on one side and 2 tomato slices on the other. Squirt with spicy mustard.
Top with onion, peperoncini and sprinkle with celery salt. Serve with chips, veggies or your favorite sides.
Faded Pesto Breakfast Flatbread
You won't get this pizza confused with 7 Eleven's tasty and true pepperoni pizzas, but this is delicious and decedent and just as tasty.
What you need to make this:
From the garden: 1 tbsp infused pesto, 1/2 tsp lemon zest, infused honey and fresh basil chopped
From the farm: 2 tbsp ricotta cheese, 1 large egg, and 1 tbsp grated Parmesan cheese
From the pantry:1 whole wheat garlic naan, 1 tsp infused olive oil, chili oil and pepper
Let's get cooking:
Preheat oven to 425 F and grease a cooking pan. Place naan on the prepared pan. Combine ricotta, pesto, and lemon zest. Spread this mixture onto the naan creating a crater in the center. Drizzle with infused olive oil, Crack egg into crater and sprinkle with Parmesan. Drizzle with honey and chilli oil before baking until naan is golden brown and cheese is golden and melted to perfection. Garnish with pepper and basil before enjoying!
Did you try these recipes?
We would love to know how it came out! Tag @sostonedco on instagram and share with the hashtags #sostonedco #munchiemakeover.
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