https://padlet.com/gallery/gourmetfoodblog Food that looks nice, tastes nice, and is good for humans and the earth en-us 2023-08-26 19:41:57 UTC 2025-08-14 06:34:36 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Pizza.png gallery_user https://padlet.com/gallery/gourmetfoodblog/wish/160408453 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:]]> 2017-03-16 01:32:24 UTC https://padlet.com/gallery/gourmetfoodblog/wish/160408453 gallery_user https://padlet.com/gallery/gourmetfoodblog/wish/160408454 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. ]]> 2017-03-16 01:32:24 UTC https://padlet.com/gallery/gourmetfoodblog/wish/160408454 gallery_user https://padlet.com/gallery/gourmetfoodblog/wish/160408455 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!]]> 2017-03-16 01:32:24 UTC https://padlet.com/gallery/gourmetfoodblog/wish/160408455 gallery_user https://padlet.com/gallery/gourmetfoodblog/wish/160408456 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!]]> 2017-03-16 01:32:24 UTC https://padlet.com/gallery/gourmetfoodblog/wish/160408456 gallery_user https://padlet.com/gallery/gourmetfoodblog/wish/160408457 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. ]]> 2017-03-16 01:32:24 UTC https://padlet.com/gallery/gourmetfoodblog/wish/160408457