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Hey guys, today I’m going to introduce a super easy snacks always served in convenient stores(corner stores)in Asia. It’s super tasty, creamy, and even kids can make themselves ones 😋
Food preps:

1. 2 eggs
2. 2 slices of toast
Seasonings:
1. A pinch of salt
2. A pinch of pepper
3. A pinch of sugar
3. 4 tbsp of Mayonnaise
The instructions
1. Boil the hot water
2. Put the eggs in the hot water boiling for 10 minutes
3. Set aside a bowl of cold water for the boiled eggs (easier to peel the eggs)
4. Use fork to mash the eggs in to small pieces (I personally prefer chunky texture so I don’t over grind it)
5. Mix the seasonings with the mashed eggs well
6. Make a sandwich with the creamy eggs fillings, and enjoy :)

Dorthy Tao😛💖

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These are great recipes thank you everyone for sharing! Making the soup this weekend yummy!

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These are great recipes thank you everyone for sharing! Making the soup this weekend yummy!

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Hey guys!

I know warmer weather is coming but I just wanted to share mine and my mom's favourite soup. I normally add extra red chilli flakes to give it more of a kick but it's also great the way it is. We make a crispy grilled cheese on the side too and it's even better when you dip it!

Enjoy :)

Nicole!

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This Homemade Tomato Basil Soup Recipe is made with roasted tomatoes, garlic, lightly caramelized onions, and fresh basil. Enjoy all year-round using your favorite tomatoes and serve a bowl of this delicious tomato basil soup with your favorite crunchy bread, a grilled cheese sandwich, croutons, or a splash of cream or coconut milk. Vegetarian and gluten-free.

Roasted Tomato Basil Soup

Everyone has their own favorite version of tomato soup. For some, it's rich and creamy, while others may prefer a fresher, lighter soup made with roasted tomatoes. Some people prefer homemade, while others will forever swear by their favorite brand of canned tomato soup.

If you ask me, this is probably my favorite. Light and fresh, but certainly not lacking in flavor, it's smooth, delicious, and perfectly simple.

It's also homemade.

Made with yummy garden-fresh tomatoes, olive oil, flavorful garlic, onions, and fresh basil, you know exactly what you're eating when you enjoy a bowl of this fresh tomato soup.

How to Make Homemade Tomato Basil Soup

1. Roast the tomatoes and garlic cloves

2. Cook the onions for at least 10 minutes - 30 minutes would be even better

3. Add the canned tomatoes, fresh basil, broth, sugar, and red chili flakes to the onions

4. Simmer until the tomatoes in the oven have finished roasting.

5. Add the oven-roasted tomatoes to the pot

6. Continue to simmer for an additional 15-20 minutes

7. Blend the soup in a blender, food processor, or with a hand blender

8. Return the pureed soup to your pot and season with additional salt and pepper, to taste

9. Garnish with fresh basil leaves, crunchy croutons, or a splash of fresh cream, if desired

10. Enjoy!

Recipe Tips and Frequently Asked Questions

Why roast tomatoes?
Roasting tomatoes in the oven help sweeten and caramelize already sweet tomatoes, making them even sweeter! Cherry tomatoes are the sweetest, but also the smallest and most expensive, so unless you are growing your own and have a ton to spare, I recommend using Roma or plum tomatoes.

How long should I cook the onions?
For best results, cook the onions for at least 15 minutes. For even better flavor, however, allow your onions to cook at least 25 minutes or so.

Why the added sugar?
Sugar helps cut back on the acidity of this soup. You'll notice that nearly all store-bought soups or sauces contain (much more than 1 teaspoon of) sugar. The point of sugar, in this case, isn't to sweeten the soup, so no need to add more than a teaspoon.

Can I swap the canned tomatoes for only fresh ones?
I recommend doubling the total amount of fresh tomatoes. Check out the notes section in the recipe card below to learn how to easily peel the skin from fresh tomatoes.

Can cream be added?
If you prefer a creamy tomato soup, add a splash (or two) of heavy cream or half-and-half. Sometimes I'll mix a tablespoon or two of tomato paste with the cream first, before adding to the soup, to help blend things blend better.

How to Serve Tomato Basil Soup?

Thinking back to my childhood, my parents would always serve tomato soup with a buttery grilled cheese sandwich. While this is still my favorite way to enjoy any tomato soup recipe, I equally enjoy this soup with a loaf of fresh bread and butter, curled up on the couch...with Netflix...alone.

But, I'm happy enough with just the soup and bread.

And if going low-carb is more your thing, a simple salad is always a great addition.

More delicious soup recipes to try,
Bone Broth Recipe (How to Make Bone Broth)
Leek and Potato Soup (dairy-free)
Minestrone Soup Homemade Chicken Noodle Soup Recipe Creamy Chicken Tortellini Soup Recipe Matzo Ball Soup Instant Pot Butternut Squash Soup Recipe

Did you try making this Homemade Tomato Basil Soup Recipe?
Tell me about it in the comments below! I always love to hear your thoughts.

Homemade Tomato Basil Soup Recipe

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Originally posted January 2016

About Jessica

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Homemade Tomato Basil Soup Recipe - The Forked Spoon

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This Homemade Tomato Basil Soup Recipe is made with roasted tomatoes, garlic, lightly caramelized onions, and fresh basil. Enjoy all year-round using your favorite tomatoes and serve a bowl of this delicious tomato basil soup with your favorite crunchy bread, a grilled cheese sandwich, croutons, or a splash of cream or coconut milk.

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Hey Guys,  Dahi Bhalla Chaat is a popular street food from Pakistan. Dhai translated in English means Yogurt and Chaat means a Snack. It is an appetizing Chaat dish that is enjoyed by everyone.
– presenting Dahi Bhalla Chaat!

Here is the Recipe

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Dahi Bhalla Chaat is a popular street food from Pakistan and India. Also known by names like Dahi Vada or Dahi Baray it is an appetizing Chaat dish that is enjoyed by everyone. Here's my take on this popular street food - presenting Square-shaped Dahi Bhalla Chaat!

Traditionally Dahi Bhalla/Dahi Vada is made by fried Urad Dal (lentil) dumplings, that are then are topped with sweetened yogurt, different chutneys and some chaat masala (spices). The Dahi Bhalla chaat is not complete without its condiments that includes papdi for a bit of crunch, salad for some freshness and some masala on the side if you like it a bit spicy.

In Pakistan, Dahi Bhalla Chaat is a popular street-food and is easily available in every area. You can have them as a snack, appetizer or a side dish with the meal. We usually used to have Dahi bhallay as an evening snack with tea. A big bowl of Dahi bhalla Chaat would be set on the table with all its accompanying condiments and you could just build your own Dahi Bhalla plate just the way you like it.

In my house, no celebration was complete without a big bowl or a dish of Dahi Bhalla. We often used to get it from the vendors and assembled it at home, but my mother also used to make Dahi bhalla Chaat at home, especially on every Eid. It was a must item on the Eid table, no Eid was complete without my mother's dish of Dahi Bhallay.

Never had I ever imagined that I would be the one making these one day, all by myself and that too from scratch. Had it not been the cravings for the chatpatta Lahori street food that I immensely miss here in Ireland, I wouldn't have even tried making these - honestly.

But I'm glad I did because these not only turned out delicious but even tasted just like the ones we used to have back home. It was an achievement making it from scratch and as a first attempt, and husband approved as well - achievement unlocked!

How to Make Dahi Bhalla Chaat

Traditionally the Dahi Bhalla or Dahi Vada is deep-fried and is round in shape. The twist in this Dahi Bhalla chaat recipe is that the bhalla are square-shaped and they are steamed and shallow fried, not deep-fried.

To make the Dahi Bhalla Chaat there are 3 main ingredients, chutneys and extra-addons to assemble the dish and for texture and flavor.

Why This Recipe Works

In this recipe, a combination of two lentils Dal Maash and Dal Moong is used for a good flavor and soft bhalla (Baray)

The steaming method to make the bhalla (Baray) is healthy, less oil consumption and tastes exactly the same

In this recipe, bhallas are soaked twice, once in lukewarm water and the second time in flavored yogurt. Soaking in lukewarm water makes the bhallas soft, spongy and double in size. Whereas in the flavored yogurt, the bhallas soak up the flavors and the yogurt so when you serve it doesn't soak extra yogurt.

The Chutneys add a sweet and spicy flavor to the chaat

Potatoes, the salad, phulki, and papdi all together add texture and flavor to the dahi bhalla chaat making it a lip-smacking delight.

Not to forget, the Chaat Masala is a star ingredient of the chaat, with the spicy and smoky flavor it gives the Dahi Bhalla Chaat a kick of spice. It can totally be adjusted to your taste.

Tips to Make Perfect Dahi Bhalla

1. Lentil Combination: Use a combination of lentils for soft and spongy bhallas

2. Soaking the Lentils: Make sure to soak the lentils in enough water for 4-6 hours. You can soak it overnight too.

3. Grinding the Dal: Don't add too much water when grinding the daal. It should be a thick paste

4. Gritty Batter: Check the batter by taking a little amount and rubbing between your fingers. If it's gritty add a little water and grind. The batter should be smooth

5. Whisking the Batter: It is important to whisk the batter for 8-10 minutes using a beater, whisk or by hand. This helps in aerating the batter which results in soft and spongy bhalla. Don't forget to add baking soda before whisking.

6. Test the Batter: drop a small ball of batter in a bowl of water. If it floats, it's ready.

7. Steaming vs Frying: For a healthier version, you can steam the bhallas as mentioned in the recipe. Alternatively, you can deep fry the bhallas in hot oil.

8. After steaming or frying let the bhallas cool completely before soaking.

9. Soaking the Bhallas: Soak the bhallas in lukewarm water. This helps in making the bhallas soft and they will double in size too.

10. Soaking in Flavoured Yogurt: this would allow the bhallas to soak up the yogurt along with all it's flavors from the yogurt . So when you serve it won't soak up much yogurt then.

11. Fresh and Crisp Salad: To make the vegetables for the salad fresh and crisp, soak them in ice-cold water after cutting.

12. Assembling: Assemble the Dahi Bhalla Chaat just before serving. Serve chilled along with all the condiments.

Pakistani Style Dahi Bhalla (Baray)

How To Store the Dahi Bhalla?

Making Dahi Bhalla or Bhallay (Baray) is time-consuming. It's always ideal to make a big batch and store the remaining bhallas to use some other time.

The best way to store the bhallas is to put them in a ziplock bag or an airtight container and refrigerate if you will be consuming them in the next 2-3 days. They stay good in the refrigerator for 3-4 days.

Alternatively, you can freeze the bhallas in a ziplock bag for up to 2 months. When ready to use, simply thaw them for 2-3 hours at room temperature. Then soak them in lukewarm water and prepare the dahi bhalla chaat as directed in the recipe.

You'll Also Like

By the way, if you enjoy my recipes, I'd love for you to subscribe to my YouTube channel for Video Recipes

For your Pinning Pleasure

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Pakistani Style Dahi Bhalla Chaat with a twist | Tickle Those Taste Buds

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Dahi Bhalla Chaat is a popular street food from Pakistan and India. Also known by names like Dahi Vada or Dahi Baray it is an appetizing Chaat dish that is enjoyed by everyone. Here's my take on this popular street food - presenting Square-shaped Dahi Bhalla Chaat!

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Hey so with Covid-19 closing down most gyms and such I basically started working out at home in order to stay in shape. Since I'm in the computer science field I'm usually stuck on my computer programming so I don't move around too much which is really unhealthy and bad for my body. Sadly I'm too lazy to actually bake but I found this neat recipe that creates protein bars without having to bake and wanted to share with you guys in case you wanted to get some gains.

All the best,
Leo

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For deliciously nutritious energy on the run, grab a couple of your own homemade Protein Bars! These couldn't be easier to make and are much more affordable than store-bought bars.

Homemade protein bars beat out store-bought bars

No-Bake Protein Bars Recipe

If you've ever stashed up on store-bought protein bars, you know it can quickly empty your wallet. The price of high quality pre/post workout energy in the form of a bar...it adds up fast. Not to mention, many pre-packaged energy bars are loaded with ingredients that leave you scratching your head in doubt.

You're about to leave all that behind, with these super easy homemade protein bars, made of only 5 pure, natural ingredients. You'll be rewarded with a nice batch of fresh protein bars that cost way less than your typical CLIF-type store bought bars.

Feel energized, fueled, and happily satisfied when grabbing your own homemade protein bars on the go. And have leftover cash for that latte after your workout, because you can.

pure, simple ingredients

Homemade Protein Bars - only 5 ingredients

You'll love the pure, nutritious, simple ingredients that go into these quality protein bars. All you need are:

Whole Rolled Oats: whole oats provide a more robust texture than quick or instant oats.

Real Peanut Butter: we love chunky peanut butter, as it lends a bit of crunch to the bars.

Whey Protein Powder: feel free to use your favorite flavor, though we highly recommend steering clear of artificial sugars, as those tend to have an unpalatable aftertaste. Our personal favorite is pure, unflavored 100% whey protein powder, which we've been using for years.

Real Maple Syrup or Honey: it just feels better than sugar. Plus, maple or honey has the sticky texture needed to help bind the bars.

Milk: we use regular cow's milk, but feel free to use your milk of choice.

Totally optional: add-ins! We love dried blueberries, chocolate chips, or even drizzled chocolate on top.

Tip: If you're planning to stash these bars in your gym bag, backpack, or lunch sack, we recommend skipping the drizzle on top. They'll stay a lot neater that way and you'll like us more.

Just press into a pan and chill; no baking needed

Homemade Protein Bars Keep Well and Freeze Well

These no-bake, 5-ingredient protein bars are JUST the thing for a nutritious energy boost. I make a nice big batch, which comes in handy for pick-me-up snacks when the kids get the munchies. They're even great for breakfast on the go.

Thankfully, these homemade protein bars keep extremely well at a mild room temperature, stored airtight. They keep even longer if kept in an airtight container or in individual baggies in the fridge. If you like prepping ahead, feel free to freeze some protein bars so you can have them on hand all month long.

Play with healthy add-ins of your choice

5-Ingredient Protein Bars (no-bake!)

Author: Chew Out Loud

Yield: 12 1x

Diet: Gluten Free

Here's my favorite recipe for Chewy Chocolate Chip Granola Bars, which the family loves!

These Peanut Butter Cereal Bars are such a delight! Crispy, perfect amount of sweetness, and packed with natural honey and peanut butter!

This Yogurt Honey Dip is perfect for satisfying your sweet tooth quickly and nutritiously. My friends love this one!

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5-Ingredient Protein Bars (no-bake!) | Chew Out Loud

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For deliciously nutritious energy on the run, grab a couple of your own homemade Protein Bars! These couldn't be easier to make and are much more affordable than store-bought bars. If you've ever stashed up on store-bought protein bars, you know it can quickly empty your wallet.

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Hey hope all of you are staying safe and healthy :)

My partner is a HUGE foodie and she loves experimenting with new recipes. Last year, my partner committed to being a vegan. Given that I have plenty of food allergies (to legumes commonly used in protein substitutes for vegans), a challenge emerged on how we can adapt our favourite foods to suit both of our tastes and preferences. Recently, we found a vegan recipe bank with lots of tasty + healthy recipes.

Out of all of the ones we've tried so far, we liked the Mongolian Tofu recipe the most (link below). We learned a useful skill when preparing tofu: pre-freezing, thawing and refreezing, then compressing the tofu before preparation gives it a consistent texture that's ideal for frying (if you want to prep tofu nuggets / a gravy dish, I'd HIGHLY recommend doing this). I'd suggest going through Chez Jorge's other recipes - you can find anything from vegan deserts to appetizers.

Happy eating!

Atul

https://chejorge.com/2020/07/06/crispy-mongolian-tofu/

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I have iron deficiency anemia. I take iron pills but most of them are in capsule form. And because of how much I hate capsules, I don't really take them much... and I started googling high iron foods so I could hopefully throw out these pills soon. I came across some very healthy recipe chuck full of grains, nut and fruit to help raise my iron levels and I use them to supplement my meds. And because I know how much we all hate the life story and rambling before we see the recipe, I'll just drop the link now. Enjoy!

Tami

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These quick, no-bake snack balls are rich in nutrition

Last Updated October 24, 2019

Low iron levels? These Iron Bites should do the trick.

They are chock full of whole foods that naturally contain large amounts of iron.

The ingredients came together easily in our Vitamix. They are bite sized and perfect for snacking.

Go make yourself a batch and notice how much more energy you suddenly have!

A delicious treat that solves a common problem

For years my family (including myself) thought I was a "low-energy" person. Although my skin would tan in the summer, I always had a kind of washed-out look. I'd bruise easily and heal slowly.

Turns out, I was just really deficient in iron.

There's a classic story from my childhood in which my pediatrician says she has no idea how I am alive and breathing with levels so low.

I had been a vegetarian for years at that point. And was used to people saying "you don't eat meat? how do you get protein and iron?" To which I would reply "I don't know... cheese?"

Making sure my diet was balanced was not a huge priority.

So I took iron supplements. For years.

I didn't like the way they made me feel at all, but I knew anemia was not fun either.

Through college I continued a vegetarian diet and a daily iron pill.

But guess what? My levels were still low. I was still lethargic and pale and still bruised like a peach.

Until I decided to skip the supplement and eat my iron instead.

I googled foods that had high levels and added them to my diet.

Instant success.

Never has a change in diet impacted my daily life so drastically. I suddenly had energy!

Energy led to working out which led to wanting to live a healthier life in general. It led to balancing my meals, and caring about what I put into my system.

It led me to where I am today.

Which is 6 months pregnant with the highest levels of iron I've ever had. I swear my doctor almost high-fived me the other day.

Iron in an integral nutrient for a fetus and many pregnant women are lacking.

They check your levels over the course of 9 months. Making sure you're giving your baby it's best chances for development.

I've been getting my daily iron from things like our morning green juice and our detox salad. But I also wanted to create something that was quick & easy and helped ensure I was getting my daily dose.

So without further ado, may I introduce the Iron Bite.

I have crammed every (non-vegetable) food that is high in iron into a 2-bite snack. And I gotta say, they are delicious.

They remind me of Kind Bars: sweet, sticky and nutritious.

I threw all of the ingredients into our Vitamix. This is one of those recipes where you'll need a tamper. Not sure they will come together without it.

Go make a batch of these nutrient-rich, delicious morsels for anyone in your life who is lacking in iron (especially those pregnant mommas)!

Recipe

Print Recipe Pin Recipe

A 2-bite iron-rich snack that's sticky and sweet.

Ingredients:

molasses - 2 Tbsp.

dates (pitted) - 6 whole

apricots (dried) - 3/4 cup

dark chocolate (bar or chips) - 1/4 cup

flax seeds - 1/4 cup

pumpkin seeds - 1/4 cup

cashews (raw) - 1/4 cup

almonds (raw) - 1/4 cup

oats (rolled) - 3/4 cup (+1/4 cup for garnish)

coconut (flaked unsweetened) - 1/4 cup (+1/4 cup for garnish)

Instructions:

BLEND

1. Add molasses, dates and apricots to Vitamix container.

2. Ramp from variable speed 1-10.

3. Use the tamper to push ingredients into the blades from the corners.

4. Blend on high for 1-2 minutes.

5. Add the rest of the ingredients.

6. Pulse on medium 15-20 times to combine ingredients.

ROLL

1. Mix oats and coconut on a small plate.

2. Use your hands to roll golfball sized pieces of the mixture.

3. Roll in the oats and coconut.

4. Snap a pic and tag #lifeisNOYOKE

5. Enjoy immediately or cover and eat within the week (freeze for up to one month).

Useful tips for Iron Bites

If you don't like one of the ingredients, omit it!

If you don't have one of the ingredients, make them without!

These bites have so many good things packed in, so don't worry if you're missing a couple.

Print Recipe Pin Recipe

Life is NOYOKE takes us hundreds of hours every month to create and maintain.

If you appreciate what we do, please consider supporting our work by using our referral links to make purchases. It's free for you and every bit helps.

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Low iron levels? These Iron Bites should do the trick. They are chock full of whole foods that naturally contain large amounts of iron. The ingredients come together easily in a Vitamix. They are bite sized and perfect for snacking. Go make yourself a batch and notice how much more energy you suddenly have!

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This food blog is a fun addition to the course, and a chance to share interesting stories, recipes, or food anecdotes for COMN 3780! This course is all about food and how we interact with food in the media and our communities. Share your favourite foods with us all here!

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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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Smoothie bowls are all the rage, especially because 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 and I love them! 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 which uses frozen pitaya (dragonfruit), frozen raspberries, and frozen bananas as the base. But you can substitute different fruits depending on what you have in the freezer.  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, frozen berries will give it a similar tart-sweet red base. Try raspberries and strawberries mixed this is yummy.

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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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I don't know about you, but late afternoon is my time for a snack attack ( I also skip lunch alot just eating a piece of fruit or something small which means I am hungry around 4) . I have to eat something two hours or so before dinner or else I become a tad crabby (lol). But instead of reaching for the pretzels and chips- not only unhealthy, but pretty boring tbh - I've decided to get creative with this process. This also works for a light lunch instead of a late afternoon snack!

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 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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Peanut butter is a very North American thing. I love it, alot of people do not.  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.  Alot of people are leary of peanut butter due to messaging around peanut allergies, I find.

And while I probably would be the first to say that peanut butter doesn't require any fuss, I love eating it 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. Peanut butter and banana sandwiches are a favourite of mine.

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.