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I don't know about you, but late afternoon is my Snack Attack Window™️. I have to eat something two hours or so before dinner or else I become a crab. It's just the way it is. But instead of reaching for the pretzels - not only unhealthy, but pretty boring tbh - I've decided to get creative with it.

So here's the plan: Fancy rice cakes.

Option 1: Mashed 1/2 avocado + lime juice + red pepper flakes + sea salt
Option 2: Hummus + olive oil drizzle + paprika
Option 3: 1 slice fancy ham (jamon ibérico or prosciutto or thinly sliced salami) + 1 oz fancy cheese (manchego, brie, taleggio, pecorino, comté...I could go on) + dijon mustard
Option 4: Muhummara (red pepper & walnut spread) + garnish with chopped parsley

The last option is one of my favorites. Muhummara is a very popular dish through the Middle East and eastern Europe (I first tried it in Armenia, though the site below says it originated in Syria) and is a refreshing veggie-forward appetizer. If you don't mind being a bit more calorie-dense, try it with warm lavash or pita bread for your snack.

Here's a quick Muhummara recipe:

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One of the big reasons why I love cooking is because it is my window into another culture. I may not be fortunate enough to travel everywhere on my bucket list, but at the very least, I can get a sense of another country, of another society, through food.

I purchased a copy of the #CookForSyria Recipe Book a few years ago. The cookbook is a collection of recipes inspired by Syrian cuisine that were developed by notable British chefs and influencers. Page after page, the book is filled with mouthwatering recipes.

As I flipped through the cookbook, Yotam Ottolenghi's muhammara caught my eye. When I lived in the Bay Area, I always purchased muhammara at the San Mateo farmers' market. The red pepper dip is a lot more difficult for me to find now, and I was eager to try making it at home.

This muhammara recipe is adapted from Ottolenghi's. One of the major differences is the preparation method. His recipe calls for pounding roasted peppers in a pestle and mortar, which gives the dip more texture but also labor intensive. I wanted the dip to be silkier in texture, so I blended the ingredients in my Vitamix. You can also blend all the ingredients in a food processor, though the dip won't be as smooth.

I enjoy muhammara as a snack with crackers, and I have also used it as a spread for sandwiches. It's also good as a paste to flavor grains, such as quinoa, millet or rice. This dip is incredibly versatile!

HOW TO ROAST PEPPERS FOR MUHAMMARA RECIPE

I roasted the red bell peppers whole in a gas oven at 400ºF for 35 to 40 minutes, until some of the skin has charred. I've tried roasting them in an electric oven, but the peppers' outer skins didn't blacken.

If you cannot roast bell peppers easily, I recommend buying jarred roasted red bell peppers. You'll need about 1 1/2 cups of the roasted peppers.

WHERE TO FIND POMEGRANATE MOLASSES

Pomegranate molasses gives muhammara its signature tangy and sweet flavor. You can find pomegranate molasses in specialty food shops, but I know it's not easy. That's why I prefer making my own. You can find my pomegranate molasses here.

If you are looking for a quick substitution, you can swap the molasses for 2 teaspoons of honey and 2 teaspoons of balsamic vinegar (in addition to the balsamic vinegar that's already in the recipe).

Muhammara (Red Pepper Dip)

NOTE: This recipe was first published in February 2017. I updated the ingredients slightly and added new photos.

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Muhammara is a roasted red pepper and walnut dip is sweet, tangy, and lightly spicy. Great as a dip or a spread in wraps.

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Smoothie bowls are all the rage, especially cause they look good on Instagram (eye roll). While I didn't want to believe the hype at first, I eventually succumbed to the smoothie bowl craze. They look elaborate in photos but honestly, they couldn't be easier if you choose the right recipe.

The main trick to a good smoothie bowl: frozen fruit. That's it, I swear. Frozen fruit, when blended with a slightly creamy liquid such as almond milk, will give you that ice-cream-like consistency which makes a smoothie bowl oh-so-satisfying and delicious, especially when the weather's warm.

I tried this one from Minimalist Baker which uses frozen pitaya (dragonfruit), frozen rasperries, and frozen bananas as the base. Pitaya can be found in the freezer aisle of some grocery stores (a Whole Foods type store is probably your best bet if there's one nearby). If you can't find pitaya, just sub mixed frozen berries for a similar tart-sweet red base.

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Sometimes your food just needs to be extra.

Like, you don't just want it to taste good. You also want it to look beautiful.

Those two needs are happily met in this SUPER creamy Dragon Fruit Smoothie Bowl that's ready in 5 minutes with just 5 wholesome ingredients.

Frozen banana creates the creamy, sweet base. Frozen raspberries (or other berry of choice) add a bit of fruit flavor and antioxidants, while frozen dragon fruit creates that gorgeous hot-pink hue.

To be honest, dragon fruit doesn't taste like much (but it adds tons of health-promoting vitamins and minerals), which is why adding any combination of fruit and protein powder will affect the flavor however you wish!

The secret to a thick smoothie bowl consistency?

Blend slow and slow

Scrape often

Add only as much liquid as needed to blend

It's as easy as that!

We hope you LOVE this bowl! It's:

Creamy
Naturally sweet
Vitamin- + Nutrient-packed
Easy to make
Hot pink (!!)
& So delicious

This would make the perfect quick-and-easy breakfast, snack, or healthier dessert. Enjoy it as is, or top with tasty things like Aquafaba Granola, banana, coconut butter, coconut flakes, and hemp seeds!

For more smoothie bowls, check out our Super Green Smoothie Bowl, Matcha Green Smoothie Bowl, PB&J Açaí Bowl, and Peanut Butter Banana Green Smoothie Bowl.

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Cuisine Gluten-Free, Vegan

SMOOTHIE BOWLS

TOPPINGS optional

To a high-speed blender, add frozen dragon fruit, frozen raspberries, banana, protein powder, and dairy-free milk (starting with lower end of range). Blend until creamy and smooth. The trick to a thick smoothie bowl is being patient and blending slowly, adding only as much liquid as necessary, and using a smoothie wand (or something comparable that's blender safe) to scrape the sides down as it blends.

Taste and adjust flavor as needed, adding more banana for sweetness, dairy-free milk for creaminess, or berries for more intense berry flavor.

Divide between serving bowls and enjoy as is or top with fruit fruit, granola, hemp seeds, and coconut flakes (optional).

Best when fresh. Store leftovers in the refrigerator up to 24 hours. Freeze for longer-term storage. Or freeze in ice cube mold to use in future smoothies.

*2 packets dragonfruit equals approximately 3/4 cup dragonfruit.
*1 scoop Vegan Vanilla Protein Powder equals approximately 12g.
*Nutrition information is a rough estimate calculated with coconut milk, Nuzest vanilla protein powder, and without toppings.

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Sometimes your food just needs to be extra. Like, you don't just want it to taste good. You also want it to look beautiful. Those two needs are happily

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One thing I learned on my travels around the world is that peanut butter is a very American Thing. A lot of other cultures simply don't get it - it's too rich! it's too sweet! It's not a dessert, but it's not a meal either! - and you know what, that's okay. Peanut butter is perfectly idiomatic, it exists the way it does because it does.

And while I probably would be the first to say that peanut butter doesn't require any fuss, it's best eaten straight out of the jar, smeared on toast or a banana - well, these cookies are basically straight out of the jar anyway, with the added benefit of being chewy, melty homemade cookies.

I modified this Tasty recipe to suit my preferences:
- brown sugar instead of white for chewiness
- a smattering of sea salt on the top for saltiness

Did I mention they're gluten and dairy-free? Enjoy and let me know what you think!

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Whip up these scrumptious 3-Ingredient Peanut Butter Cookies in a snap! With just peanut butter, sugar, and an egg, you'll have a delightful treat that's perfect for satisfying your sweet tooth.

Ingredients

for 25 cookies

1 cup peanut butter (240 g)

½ cup sugar (100 g)

1 egg

Nutrition Info

View Info

Calories 81

Fat 5g

Carbs 5g

Fiber 0g

Sugar 3g

Protein 2g

Estimated values based on one serving size.

Preparation

1. Preheat oven to 350ºF (180ºC).

2. In a large bowl, mix together the peanut butter, sugar, and egg.

3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.

4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.

5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.

6. Remove from baking sheet and cool.

7. Enjoy!

8. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here

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3 Ingredient Peanut Butter Cookies Recipe by Tasty

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Whip up these scrumptious 3-Ingredient Peanut Butter Cookies in a snap! With just peanut butter, sugar, and an egg, you'll have a delightful treat that's perfect for satisfying your sweet tooth.

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Pasta is possibly my desert-island food. The food I could eat all day and all night and never ge[t sick of it. That being said, I don't want to have the SAME pasta, I want to try different recipes, from authentic Italian pastas to more innovative and diverse flavors. Here are my top 4 favorite pasta recipes at the moment:

1. Pasta with Garlicky Broccoli Rabe [Smitten Kitchen]: https://smittenkitchen.com/2012/04/pasta-with-garlicky-broccoli-rabe/
2. Angel Hair with Lemon Bread crumbs [Leite's Culinaria]: https://leitesculinaria.com/272575/recipes-angel-hair-lemon-bread-crumbs.html
3. Caramelized Shallot Pasta [Alison Roman]: https://cooking.nytimes.com/recipes/1020830-caramelized-shallot-pasta
4. Red Pesto Pasta [Bon Appetít]: https://www.bonappetit.com/recipe/red-pesto-pasta
5. Easy Homemade Potato Gnocchi [Tasty]: https://tasty.co/recipe/easy-homemade-potato-gnocchi

Oh, and they just all happen to be vegetarian :)

Lastly, one thing I've learned from reading about pasta online all day (yes, lol), is to save your pasta water! A little bit, like a 1/4 cup (2oz) goes a long way. Just add back in when you add sauce to the pasta, and then mix it all up really good to get a nice, sauce that sticks to the pasta and adds a whole lot of yumminess.

Let me know if you try any!

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This red pesto (the third in our Italian flag-hued pestos, after green and white) tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. All of which is to say, it's delicious.

4 servings

6

oil-packed anchovy fillets

4

¾

cup extra-virgin olive oil

½

3

Tbsp. double-concentrated tomato paste

2

red Fresno chiles, split lengthwise, seeds removed

3

3

oz. finely grated Parmesan, plus more for serving

½

tsp. kosher salt, plus more

1

2

Tbsp. unsalted butter, cut into pieces

Step 1

Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until walnuts are deeply golden and garlic is just beginning to turn golden, 4-5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Remove pan from heat and let cool 5 minutes.

Step 2

Transfer walnut mixture (including the oil) to a food processor. Add chiles, lemon juice, 3 oz. Parmesan, and ½ tsp. salt. Pulse until a thick paste forms.

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Step 4

Scrape pesto into a large bowl and add butter, then pasta and ½ cup pasta cooking liquid. Using tongs, toss pasta vigorously, adding more pasta cooking liquid if needed (you may not need all of it), until glossy and well coated with sauce.

Step 5

Divide pasta among bowls. Season with more salt and top with Parmesan.

Step 6

Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

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This red pesto (the third in our Italian flag-hued pestos, after green and white) tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. All of which is to say, it's delicious.

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Hi, and welcome! I'm not a professional chef (not even close), I just like to share what I like. This blog will be a mix of things I've whipped up in the kitchen, original recipes, and recommendations and tips I love from other bloggers, magazines, and food sites. My taste is eclectic: I like to call it "plant-forward" which is not vegetarian or vegan, but aimed towards including a variety of fruits and veggies at every meal, and keeping things flexible and enjoyable. I hope you'll follow along on my foodie journey.