This is the best dip you've probably never heard of... Quick and Easy Homemade Labneh!

I can't recall the exact first time I tried labneh, but I'm pretty sure it was at the popular Lebanese restaurant, ilili, in the flatiron district of NYC. That entire dining experience was pretty eye opening, and led me down an insatiable path of sampling different Mediterranean and Middle Eastern flavors.

What is Homemade Labneh?

When you read the description on any restaurant menu, labneh sound wildly underwhelming: "strained yogurt".

How can that possibly be good? To be honest, by itself it's quite the simple blank canvas. Homemade Labneh, or labne as I see it sometimes spelled, is mildly tangy with the consistency of a thick, creamy, spreadable dip. It's simply made with two ingredients: Greek yogurt and salt. After straining for at least 24 hours, you're left with a savory yogurt "soft cheese" that is the perfect no cook, vegetarian dip that's low carb, low calorie, and has no added sugar. It's also a great source of protein, calcium, and contains good bacteria!

What Are Some Uses for Labneh?

Labneh is, in it's essence, a vehicle for additional flavors. Traditionally, I top it with high quality olive oil, torn fresh mint, and homemade za'atar (even though you can also readily obtain store bought varieties), and serve it alongside freshly warmed pita. It's simple, but SO. FREAKING. GOOD.

It's perfect as an appetizer. It's a great quick snack. Perhaps my favorite way of eating, though, is enjoying labneh as part of a bigger mezze platter with all different little bites like this Mediterranean Eggplant Dip or Vegan Mediterranean Hummus Dip with Tomato + Cucumber Salad.

Homemade Labneh is also a great base to build other flavors on. I love to have labneh topped with this Mediterranean Dense Bean Salad and it would also go great in a Mediterranean Chicken Grain Bowl!

One of my favorite uses of labneh, though, is putting it in a food processor along with some fresh garlic, chives, parsley, and mint until smooth. It's other worldly delicious and pairs fantastic with roasted vegetables. I love topping it with deeply roasted cauliflower, broccoli, or Brussel sprouts.

When I go all out, I top herbed homemade labneh with roasted Brussels sprouts, sliced red seedless grapes, and drizzle with some date syrup. It's ermagherd good. In the summer, I top grilled bread with herbed labneh, freshly sliced peaches, and mint.

You get the idea: the possibilities are endless... and delicious.

How Do I Make Labneh?

It takes approximately 3 minutes of active work to make homemade labneh. It's the definition of quick and easy. The hardest part is waiting the 24 hours for it to strain. Patience.

Simple season the Greek yogurt (I prefer to use a quart of Fage 5% Whole Milk Greek Yogurt) with Kosher salt, and put it in a layer of cheesecloth. Hang the cheesecloth with a wooden spoon over a large bowl or pitcher, and throw it in the fridge. 24 hours later... boom... labneh.

You can then go about storing your homemade labneh in an airtight container in the refrigerator for up to 2 weeks (but let's be honest, you'll eat it all way sooner).

Dense bean salads are super viral on Tik Tok right now, and for good reason! This Mediterranean Dense Bean Salad is bursting with flavor, color and health benefits! It's been helping me to stay full as I try to live a more health conscious life without sacrificing flavor!

I've been on the hunt for delicious quick-and-easy meal prep recipes that are super healthy, packed with big, fresh flavors, and will keep me satiated throughout the day. As I doom scrolled on Tik Tok one day, I stumbled into the viral world of dense bean salads. At first, I was skeptical. Slapping some lipstick on canned beans wasn't my idea of an exciting meal.

I'm the type of eater that needs to be surrounded with healthy options. If there's nothing to eat in the fridge, I'll be raiding the pantry for chips. When I eat a meal devoid of nutritional value, I tend to make worse decisions throughout the rest of the day. Even though I wasn't sold on the idea of beans and veggies being the answer I was looking for, I decided to give it a try.

I've been obsessed with Mediterranean flavors lately. Tons of crunchy veggies. Pops of fresh parsley and mint. Bursts of acidic lemon. And this viral tik tok dense bean salad recipe seemed to check all the boxes for what I was looking for:

• meal prep to the max - you can make a huge batch, portion it into individual meal containers, and it holds up fantastic in the refrigerator all week.
• packed with nutritional value... more on that in a bit.
• flavors that will keep my taste buds dancing.
• super portable and easy to eat on the go, which is key when many meals are are at a baseball field, soccer field, or ice rink during my kids' sports activities

Folks. I'm officially obsessed. I understand the trend. I get the virality of dense bean salad recipes. This is exactly what I needed in my life. With making one batch of this vegan Mediterranean Dense Bean Salad, I literally had one meal a day taken care of for a full week. Even better, I never got bored of eating it, and I actually continually craved my tik tok dense bean salad each day!

And yes, this is accidentally vegan, but sometimes now when I make it, I will shred one of those delicious Costco rotisserie chickens and add it in for some extra protein.

I stay remarkably full after eating just one serving of this salad, and rest easy knowing the immense nutritional value this Mediterranean Dense Bean Salad recipe provides. It's rich in plant-based protein, soluble fiber, and antioxidants. I

You can certainly eat the dense bean salad immediately after making it, but I found that it takes best one day 2 or 3. It really needs time to get all cozy together and let the flavors to develop. I store it in pint sized containers in the fridge, and it lasted up to 7 days with no problem! Just make sure not to freeze it as the beans and veggies will change consistency after thawing.

Ever bitten into a crisp, tangy pickled carrot and thought, why don't I make these at home more often? I’ve been there! Whether you're drowning in garden carrots or just want to level up your sandwich game, pickled carrots are an easy, flavor-packed solution.

They're a refrigerator staple in our house. I toss them into grain bowls, tacos, banh mi, or straight onto a cheese board. The best part? You don’t need any fancy equipment or canning skills. Just vinegar, a few aromatics, and about 15 minutes of effort.

According to the USDA, Americans consume over 9 pounds of carrots per person each year—imagine how much better they'd taste pickled! In this post, I’ll show you exactly how to make pickled carrots that are crisp, zesty, and totally addictive.

Why Pickled Carrots Are Worth Making
Flavor and texture: tangy, crunchy, and versatile
Health benefits: gut-friendly, low-calorie snack
Cost-effective way to preserve fresh carrots
Uses in everyday meals (tacos, salads, bowls, sandwiches)

How to Store and Serve Pickled Carrots
Best containers: mason jars, Weck jars, etc.
Refrigerator pickles shelf life
Serving ideas: charcuterie, grain bowls, tacos, noodle dishes
Tips to keep them crisp and avoid sogginess

Common Mistakes and Pro Tips
Overcooking carrots before pickling
Not using the right vinegar ratio
Skipping sterilization
How to fix cloudy brine
Balancing sweetness and acidity

Equipment
2 clean pint-sized glass jars with tight-fitting lids
Medium saucepan
Knife and cutting board
Vegetable peeler

Julienning carrots means cutting them into thin, matchstick-like strips—perfect for pickling or adding to salads and stir-fries. We love julienne carrots because they absorb brine quickly while still keeping that satisfying crunch. Start by peeling the carrot and trimming off the ends. Cut the carrot into 2- to 3-inch segments for easier handling. Then, slice each segment lengthwise into thin slabs, about ⅛ inch thick. Stack a few slabs at a time and slice them again lengthwise into thin strips. For the most uniform results, use a sharp chef’s knife or a mandoline slicer with a julienne blade. The goal is consistent thickness so the carrots pickle evenly and stay crisp.

Pickled carrots are one of those simple joys that elevate your fridge game. Once you start making them, you’ll wonder how you ever lived without that tangy crunch. Whether you’re going spicy, sweet, or classic, these little jars pack a punch.

Ready to dive in? Grab those carrots and let's get pickling! If you try this recipe or put your own spin on it, leave a comment and share how it turned out. You can also check out our pickled red onions recipe.

Let’s be honest—avocado toast has become the brunch staple of the decade. But this version? It’s not just a brunch dish—it’s an experience. We’re going beyond basic with this Smashed Avocado Toast with Dukkah and Pickled Onions, and trust me, every bite delivers a perfect combo of creamy, crunchy, tangy, and toasty goodness.

We start with thick slices of crusty sourdough (because basic toast just won’t cut it), pile on rich, lemony smashed avocado, and then here’s the fun part—top it with a generous sprinkle of dukkah. If you’ve never had it before, dukkah is a Middle Eastern spice-nut-seed blend that brings bold, nutty crunch to every bite. Add in some quick pickled onions for a punch of brightness and acidity, and boom—you’ve just leveled up your breakfast game in a big way.

This isn’t just pretty food for the ’gram. It’s fast, filling, and packed with healthy fats, fiber, and flavor. Whether you're serving it up on a lazy Sunday morning or whipping it together between Zoom calls, this avocado toast doesn’t just satisfy—it shines. Let’s make some brunch magic.

What Is Dukkah and Why You Need It

Okay, so let’s talk about dukkah (pronounced DOO-kah). If it’s not already a pantry staple in your kitchen, prepare to fall in love. This Middle Eastern blend of toasted nuts, seeds, and warm spices is like the secret weapon you didn’t know your toast (and honestly, your whole life) was missing.

At its core, dukkah is typically made with hazelnuts or almonds, sesame seeds, coriander, cumin, and a little salt. Everything’s toasted, crushed—not powdered—and mixed into this wildly aromatic, crunchy sprinkle that adds instant wow to pretty much anything it touches. Avocado toast? Check. Roasted veggies? Yes. Hummus, salads, soups, eggs? All better with dukkah.

You can find it at many specialty grocery stores or make a batch at home in 10 minutes flat. I usually toast up a few ingredients, blitz them in a food processor until chunky, and keep it in a jar for sprinkling on everything. It keeps for weeks and adds such a punch of texture and flavor—it’s like edible confetti for grown-ups.

If you’re looking to take your avocado toast from “nice” to whoa, this is it. Dukkah brings that nutty, toasty, spiced depth that balances perfectly with creamy avocado and zingy onions. It’s the flavor move that makes this toast totally next-level.

How to Make the Ultimate Smashed Avocado Toast

This toast looks fancy, but it couldn’t be easier to make. You’re only a few steps away from a brunch-worthy plate that hits all the flavor notes. Let’s break it down.

Step 1: Pick Your Bread

Start with a good slice of bread. I’m talking thick, sturdy stuff—like sourdough, multigrain, or a rustic country loaf. You want something that can hold the weight of all those toppings without turning soggy. Toast it until golden and crisp, either in the toaster or a pan with a little olive oil if you're feeling bougie.

Step 2: Smash That Avocado

Grab a perfectly ripe avocado (soft but not mushy), slice it open, and scoop the flesh into a bowl. Add a squeeze of lemon juice, a pinch of salt, and a crank or two of black pepper. Now smash it up with a fork until it’s creamy but still has some texture. You’re going for “rustic,” not guacamole.

Step 3: Layer It Up

Spread that dreamy green goodness generously over your toasted bread. Don’t be shy—go edge to edge. Then comes the magic:

• Sprinkle a healthy spoonful of dukkah over the top.
• Add a tangle of bright pink pickled onions.
• Drizzle a little olive oil if you like things silky.

Optional (but amazing): Top with a soft-boiled or poached egg, crumbled feta, or a pinch of chili flakes if you want heat.

Step 4: Serve and Savor

Serve it right away—this toast is best when everything’s warm and crisp. Slice in half for maximum visual effect and that perfect cross-section. Eat it with your hands, fancy brunch-style fork and knife, or straight over the sink (no judgment here).

Quick Pickled Onions – Easy and Essential

Let’s be real—pickled onions are the unsung hero of this whole dish. They bring that sharp, tangy brightness that cuts through the rich avocado and nutty dukkah like bam. Plus, they’re ridiculously easy to make. Once you try these, you’ll want to throw them on everything from tacos to grain bowls to grilled cheese.

I always use my go-to Easy Pickled Onions recipe. It takes just a few minutes and adds that crave-worthy bite and pop of color that makes this toast feel restaurant-level.

Why They Work:

These pickled onions hit that perfect balance of sweet and tangy, with just enough bite to wake up your palate. They also make your toast look chef-y with that bold pink glow.

Pro Tip:

Make a big batch and keep them in the fridge for up to 2 weeks. They only get better over time—and they’re your new go-to topper for everything.

Alright, let’s talk about these Smashed Chicken Caesar Wraps—because if you haven’t seen them blowing up on TikTok yet, just wait. They’re about to be your next obsession. Picture this: juicy, golden-brown smashed chicken, crispy tortilla edges, creamy Caesar dressing, crunchy romaine, a punch of Parmesan, and yes—maybe a bit of bacon if you’re feeling extra. All wrapped up and toasted to perfection. It’s like your favorite Caesar salad took a trip to flavor town and came back as a wrap.

And the best part? This recipe is ridiculously easy. We’re not roasting garlic or slow-cooking anything. You just smash, sear, stuff, wrap, and crisp. Done in under 20 minutes. Perfect for a quick lunch, a post-gym protein hit, or when you want to impress your friends with something that looks gourmet but really isn’t. And hey, if you film the wrap smash with a cheese pull? You’re basically guaranteed TikTok fame. Just don’t forget to tag me, alright?

Whether you’re cooking for one or meal prepping a batch, this wrap hits all the right notes—salty, crunchy, creamy, and totally craveable. Let’s make lunch go viral.

How to Make Smashed Chicken Caesar Wraps

Making these wraps is honestly as satisfying as eating them—especially the smash part. That’s where the magic happens.

Step 1: Smash That Chicken

First things first, grab your chicken breasts and give them a good pounding. Not like “take out your rage” pounding, but enough to flatten them evenly—about ½ inch thick. I use parchment paper and a rolling pin or the bottom of a skillet. This not only helps the chicken cook faster, but it also creates more surface area for that golden crust.

Step 2: Season & Sizzle

Once your chicken is flattened, season it up. I go with salt, pepper, garlic powder, and smoked paprika—it’s simple but flavorful. Heat a nonstick skillet or grill pan over medium heat, add a touch of oil, and sear each piece of chicken for about 4–5 minutes per side. You’re looking for a crispy edge and juicy center. Air fryer? That works too—400°F for about 9–10 minutes should do the trick.

Step 3: Build the Wrap

Lay out your tortilla and mentally divide it into sections. Start with a swipe of Caesar dressing, add chopped romaine (the crunch is key), then lay down your chicken, shredded Parmesan, and—if you’re going for greatness—a slice or two of crispy bacon. Want bonus points? Crush some croutons in there. Yeah, I said it.

Step 4: Fold & Smash

Now wrap it up burrito-style—tuck the sides, roll it up nice and tight. Heat the pan back up and place the wrap seam-side down. Press it with a spatula (or something heavy like another skillet) and let it crisp for 2–3 minutes per side. That’s your smash. It gets the outside golden and gives it that signature flattened look TikTok loves.

Step 5: Serve It Up

Let it cool just slightly, then slice it in half. That cross-section? It’s money. Serve with extra Caesar for dipping, or a squeeze of lemon if you're feeling fancy.

Let’s Talk Caesar Dressing

The soul of this wrap? 100% the Caesar dressing. It’s creamy, garlicky, a little tangy, and basically the flavor glue that holds the whole thing together. Use a good one, and your wrap will taste like it came straight from a trendy lunch spot. Use a bland one… and, well, let’s not go there.

Store-Bought vs. Homemade

If you’re in a rush, no shame in grabbing a quality store-bought Caesar. Look for one with real Parmesan, anchovy paste, and lemon juice near the top of the ingredient list—those are the bold flavors that punch through. Brands like Tessemae’s, Ken’s Steakhouse, or Primal Kitchen (for a dairy-free option) are solid picks.

But if you’ve got five minutes and a blender? Homemade Caesar dressing is a next-level upgrade. Here's a quick recipe I love:

Quick Homemade Caesar Dressing:

• ½ cup mayo
• 1 clove garlic, minced
• 2 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1–2 teaspoon anchovy paste (optional, but traditional)
• ¼ cup grated Parmesan
• Salt & black pepper to taste

Blend it all up or whisk until smooth. Boom—restaurant-style Caesar without the mystery ingredients.

Pro Tips:

• Want it thinner? Add a splash of water or milk.
• Like it spicy? Add a few dashes of hot sauce or a pinch of cayenne.
• No anchovies for you? Use extra Dijon and a little Worcestershire for depth.

No matter which route you take, just make sure it’s punchy, creamy, and something you’d want to dip your finger in. Because when that dressing hits warm chicken, crunchy romaine, and that crispy tortilla wrap—it’s chef’s kiss.

Optional Tweaks & Flavor Variations

One of the best parts about this smashed chicken Caesar wrap? You can totally make it your own. Whether you're trying to eat cleaner, spice things up, or just use whatever's already in your fridge, these wraps are super versatile. Here are some fun and tasty variations to try:

Make It Spicy

If you're like me and think Caesar could use a little kick, go ahead and mix in some hot sauce with the dressing. Buffalo Caesar is chef's kiss. Sriracha or chili crisp drizzled on top before you wrap? Instant flavor bomb.

Bacon Swap or Boost

Don’t eat pork? Use turkey bacon or even crispy prosciutto. Want to go extra? Add both bacon and a sprinkle of crumbled feta for a tangy bite.

Add More Veggies

Chopped cherry tomatoes, shredded carrots, or even some thin-sliced red onion can add freshness and crunch. A little avocado goes a long way too—it adds creaminess and richness that balances the salty dressing.

Go Vegetarian

Grilled tofu, air-fried tempeh, or plant-based chicken cutlets can totally sub in for the real thing. Just season them well and give them that same smash-and-sear treatment. You’ll still get all the texture and flavor.

Low-Carb or Gluten-Free Options

Swap the tortilla for a big romaine leaf or use a low-carb wrap if you’re watching carbs. Gluten-free wraps work great too—just be careful not to overfill since they can be a little more delicate.

Cheese It Up

Parmesan’s the classic move, but don’t stop there. A sprinkle of shredded mozzarella or sharp provolone inside the wrap before toasting gives you that gooey melt that everyone loves.

Caesar Remix

Out of Caesar dressing? No problem. Mix mayo with lemon juice, garlic powder, anchovy paste (if you’re into it), and some grated Parm. Boom—instant Caesar hack.

Final Thoughts

Whether you keep it classic or go wild with your own remix, the foundation is solid. You really can’t mess this one up.

These Quick & Easy Smashed Chicken Caesar Wraps? Total game-changers. They're fast, flavorful, and absolutely crush it when you want a lunch or dinner that feels way fancier than the time you actually spent making it. Between the juicy smashed chicken, crisp romaine, creamy dressing, and that golden, griddled tortilla—you’ve got all the textures and flavors you crave in every single bite.

Whether you’re cooking solo, feeding the fam, or trying to make TikTok magic happen, this wrap is here for it. Customize it, stack it, smash it—just don’t forget to film it if you’re in it for the clout. And if you do go viral? Tag me. I’ll be cheering you on from the comments with heart-eyes emojis and a big ol’ appetite.

Now go forth and wrap like a pro. And hey—if you loved this one, check out my other easy viral recipes for more scroll-stopping meals. Happy smashing!

One of the biggest reasons we try to cook with quinoa all the time is its health benefits.

A list of 10 healthy ways to use quinoa:

• Quinoa Salad: Toss cooked quinoa with a variety of fresh vegetables, herbs, and a light vinaigrette for a refreshing and nutritious salad.
• Quinoa Bowl: Create a nourishing bowl by combining quinoa with roasted or sautéed vegetables, protein of your choice, and a flavorful sauce or dressing.
• Quinoa Stuffed Bell Peppers: Fill bell peppers with a mixture of cooked quinoa, vegetables, and lean protein, then bake until tender for a wholesome and colorful meal.
• Quinoa Breakfast Porridge: Cook quinoa in almond milk or your preferred dairy-free alternative, add some fruits, nuts, and a drizzle of honey or maple syrup for a satisfying and healthy breakfast option.
• Quinoa Stir-Fry: Use quinoa as a base for a vegetable stir-fry by sautéing your favorite vegetables with cooked quinoa and a splash of low-sodium soy sauce or tamari.
• Quinoa Energy Bites: Combine cooked quinoa with nut butter, honey, and mix-ins like dried fruits or chocolate chips to make portable and nutritious energy bites.
• Quinoa Veggie Burgers: Make homemade veggie burgers using cooked quinoa, mashed beans or lentils, and a variety of finely chopped vegetables for a wholesome and protein-packed meal.
• Quinoa Sushi Rolls: Swap out rice for quinoa in homemade sushi rolls, and fill them with fresh vegetables, avocado, and your choice of protein for a healthy twist on sushi.
• Quinoa Cakes: Mix cooked quinoa with eggs, breadcrumbs, and herbs, then shape into patties and bake or pan-fry for a delicious and nutritious alternative to traditional patties.
• Quinoa Desserts: Incorporate quinoa into desserts like quinoa pudding, quinoa cookies, or quinoa granola bars for added texture and nutritional benefits.

Quinoa Salad

This Salad is packed with fresh and vibrant ingredients, offering a delightful combination of flavors and textures. It's a nutritious and satisfying dish that can be enjoyed year-round. Feel free to customize the salad by adding or substituting vegetables according to your preference.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• ½ cup diced bell pepper (any color)
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh mint
• ¼ cup crumbled feta cheese (optional)
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water to remove any bitter residue.
2. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed.
3. Remove the cooked quinoa from the heat and let it cool to room temperature.
4. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, bell pepper, red onion, parsley, and mint.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
6. Pour the dressing over the quinoa salad and toss gently to combine.
7. If desired, sprinkle the crumbled feta cheese over the salad.
8. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if needed.
9. Serve the quinoa salad immediately or refrigerate for a few hours to allow the flavors to meld together.
10. Enjoy as a light and refreshing meal on its own or as a side dish with grilled chicken, fish, or tofu.

Quinoa Bowl

This Bowl is a well-balanced and satisfying meal, packed with protein, fiber, and a variety of colorful vegetables. Feel free to customize the bowl by adding your favorite toppings or swapping out vegetables based on your preferences. It's a versatile recipe that can be easily adapted to suit your taste.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cooked chickpeas
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 2 cups mixed greens
• Optional toppings: sliced avocado, cherry tomatoes, crumbled feta cheese, chopped fresh herbs

Instructions:

1. Rinse the quinoa under cold water to remove any bitter residue.
2. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
4. Add the minced garlic, red bell pepper, and zucchini to the skillet. Cook for a few minutes until the vegetables are tender-crisp.
5. Stir in the cooked chickpeas, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
6. Remove the skillet from heat and squeeze the lemon juice over the vegetable mixture. Stir well to combine.
7. In serving bowls, assemble the quinoa bowls by layering cooked quinoa, the vegetable mixture, and a handful of mixed greens.
8. Top with optional toppings like sliced avocado, cherry tomatoes, crumbled feta cheese, and chopped fresh herbs.
9. Drizzle with additional lemon juice or a light dressing, if desired.
10. Serve the quinoa bowls immediately and enjoy!

Quinoa Breakfast Porridge

This breakfast porridge is a healthy and filling option to kick-start your morning. The combination of quinoa, almond milk, and sweet flavors creates a comforting and satisfying bowl of goodness. Customize it with your preferred toppings to add extra texture and flavor. It's a nutritious and delicious way to incorporate quinoa into your breakfast routine.

Ingredients:

• 1 cup quinoa
• 2 cups almond milk (or any milk of your choice)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Toppings: fresh berries, sliced banana, chopped nuts, shredded coconut

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a saucepan, combine the rinsed quinoa and almond milk. Bring to a boil over medium heat.
3. Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
4. Stir in the honey or maple syrup, vanilla extract, and ground cinnamon. Mix well to combine.
5. Remove from heat and let it sit for a few minutes to thicken.
6. Serve the quinoa breakfast porridge warm in bowls.
7. Top with your favorite toppings, such as fresh berries, sliced banana, chopped nuts, and shredded coconut.
8. Enjoy a nutritious and delicious start to your day with this quinoa breakfast porridge!

Espresso: the coffee drink that took the world by storm—and that continues to enamor countless people around the globe thanks to its rich, deep flavor that can be anything. A good coffee can be the best company for a good meal, a delicious dessert or even a meal itself.

Today, we’re taking a good look at espresso. Specifically, we’re going to be taking a look at newer, more home-friendly ways of making espresso. Before we get into that, a brief history of the espresso.

Where it all started

It all started, as you may have guessed, in Italy. It was in Milan where the culture of coffee flourished like nowhere else, and there was the first coffee machine ever created in 1902.

Keep in mind that espresso back then was a much different thing than what it is today. Preparing espresso is impossible without the use of special (steam driven) machinery, which mostly reduces the amount of water needed to make coffee. While a regular coffee has about 15 parts of water per 1 part of coffee, espresso only has 1 part water to 1 part coffee.

This is the reason for the flavorfulness of coffee. Water, of course, dilutes flavor. So by having less water in it, the coffee becomes infinitely more flavorful. And that, ladies, and gentlemen, is the secret of espresso: water. Or rather the partial absence of it.

This steam-driven machine’s patent was bought by a man named Desiderio Pavoni, who then founded La Pavoni, a coffee machine manufacturing brand. La Pavoni still operates to this day and makes retro-style machines that are regarded highly by the community.

Espresso soon became a big hit, taking Europe by storm. It still is to this day the most common way to drink coffee in most of Europe. The United States was late to the party, as we had grown very fond of drip coffee: we’re still big believers in it and consume more of it than any other country in the world. Even so, espresso is today the favorite coffee of Americans—even if we like it sweeter than others.

The Aeropress - The birth of a new espresso

Espresso, for all of its great qualities, it’s hard to make. You need a machine that can produce a lot of water pressure—that’s exactly what allows us to use very little water. In the past, as we mentioned, we created steam for this. It’s sort of how the moka pot (link to moka pot article here) works: steam is produced, which pushes water out.

Except now coffee machines have dedicated pistons which create the pressure. They also need a boiler, to heat up the water. And a water tank. And a portafilter, and… You get it. They are big, chunky machines that take a big chunk out of your savings account. So not many people were able, at first, to afford an espresso machine. They were made only for commercial use and cost upwards of tens of thousands of dollars.

The 1990s were pivotal in working towards a solution. Espresso had by now become the favorite coffee drink in America, thanks to Starbucks, and people wanted that kind of coffee at home. It was this decade that saw the invention of Nespresso, and other sorts of “home espresso machines”.

These were smaller, modestly equipped, and cost only a few hundred dollars. It was the most reasonable solution.

But some people thought bigger. Some, like Alan Adler, went as far as to revolutionize the way Coffee is made.

Alan invented the Aeropress, a device so simple it’s almost ridiculous. In just a few pieces of super-durable plastic, the Aeropress can churn out espresso without the use of electricity, nor steam, nor anything like that. Instead, you are the one providing the pressure.

The Aeropress relies on you to create pressure by pressing down on the plunger. This allows us to make a coffee by using very little water, just like with an espresso!

The best espresso machines

In my opinion here are a few of the best machines available on the market today.

1. DE1PRO - Decent Espresso
2. R58 - Rocket Espresso
3. Pl162t - Bianca
4. Pro 700 - Profitec

One thing that's really important is to make sure you do not make espresso powder when grinding your coffee beans.

A few questions anwsered

1. Is espresso stronger than coffee?
   • Yes one ounce of espresso has approximately 63 grams of caffeine where coffee has about 16 grams.
2. What is difference between coffee and espresso?
   • Besides it being stronger espresso is made with a special machine that pushes the water through the beans at a much higher pressure.
3. Is espresso black coffee?
   • No
4. Is there milk in espresso?
   • Some types of drinks have milk in them.

Conclusion

Is it perfect? No, definitely not. Any seasoned barista will tell you that an Aeropress coffee could never replace actual espresso made with a Faema E61. But it comes close. And besides, that would be missing the whole point: you’re able to create espresso.

And Aeropress espresso has its own qualities. It may not be exactly like espresso machine coffee, but that may very well be where its strengths lie. You can more easily tweak things to create a different result. And you can do this with a $10 device, meaning that it is at the very least a thousand times cheaper than a coffee machine. It never really breaks, it’s super light and it’s as portable as can be.

There’s even the World Aeropress Championship, the WAC, which brings together baristas from all over the world to battle it out with their own unique Aeropress brews.

Also check out our post on the Moca Pot

When it comes to hosting a party or gathering, having a variety of appetizers on hand is a must. And what better way to add some excitement to your appetizer spread than with a delicious, spicy dip? Whether you're a fan of bold Mexican flavors or prefer a more classic buffalo wing sauce, these spicy dip recipes are sure to please.

Classic Favorite: Spicy Buffalo Chicken Dip

First up is a classic favorite - spicy buffalo chicken dip. This recipe is easy to make and only requires a few simple ingredients: shredded chicken, cream cheese, ranch dressing, hot sauce, and shredded cheddar cheese. Simply mix all the ingredients together in a slow cooker and let it cook on low for a few hours. Serve it with tortilla chips, crackers, or even celery for a delicious and satisfying appetizer.

Heat Things Up with Spicy Jalapeno Popper Dip

Next, we have a recipe for a spicy jalapeno popper dip. This dip is a delicious blend of cream cheese, jalapenos, bacon, and cheddar cheese. It's perfect for those who love a little heat with their appetizers. Serve it with tortilla chips or crackers for a perfect party snack.

Bold and Flavorful: Spicy Mexican-Style Dip

Another great option is a spicy Mexican-style dip. This recipe combines black beans, corn, diced tomatoes, jalapenos, and cheddar cheese. It's perfect for those who love bold Mexican flavors. Serve it with tortilla chips or even as a topping for nachos.

Unique Twist: Spicy Thai-Style Dip

If you're in the mood for something a little different, why not try a spicy Thai-style dip? This recipe combines peanut butter, coconut milk, red curry paste, and lime juice for a delicious and unique dip that's perfect for serving with fresh veggies or pita chips.

How to Make the Best Spicy Dip Recipe: Easy and Flavorful

When it comes to entertaining, having a go-to party dip recipe in your back pocket can be a lifesaver. And if you're a fan of spicy food, this Spicy Dip recipe is sure to become a favorite. With just a few simple ingredients, you can whip up a flavorful dip that will have your guests coming back for more.

To start, this Spicy Dip recipe calls for a combination of sour cream and mayonnaise as the base. These two ingredients create a creamy and tangy foundation for the other flavors to build upon. You can use full-fat or reduced-fat versions of either ingredient, depending on your dietary preferences.

The star of this dip is the hot sauce, which gives it its signature kick. You can use any type of hot sauce you like, from classic Tabasco to fiery Sriracha. Just be sure to adjust the amount to your taste – start with a smaller amount and add more gradually until you reach your desired level of heat.

In addition to the hot sauce, this Spicy Dip recipe also calls for garlic powder and onion powder, which add depth and complexity to the flavor profile. These pantry staples are easy to find and can be used in a variety of other recipes as well.

Once you've combined all the ingredients, give the dip a taste and adjust the seasoning as needed. You can add a pinch of salt and pepper to bring out the other flavors, or a dash of cayenne pepper for even more heat.

One of the great things about this Spicy Dip recipe is how versatile it is. You can serve it with a wide variety of dippables, from tortilla chips to celery sticks. You can also use it as a spread for sandwiches or burgers, or as a topping for baked potatoes or nachos.

Tips for Customizing Your Spicy Dip Recipe

If you're looking to add a little variety to this recipe, there are plenty of ways to customize it to your liking. For example, you could add diced jalapenos or roasted red peppers for extra flavor and texture. Or, you could mix in some shredded cheese for a cheesy twist.

In terms of storage, this Spicy Dip recipe can be kept in an airtight container in the refrigerator for up to a week. Just be aware that the flavor will intensify over time as the ingredients meld together, so you may need to adjust the seasoning if you're serving it later in the week.

A few other Ideas for Dips

1. Serious Eats - How to Make Hot Sauce: https://www.seriouseats.com/2014/06/how-to-make-hot-sauce.html
2. Bon Appétit - 17 Recipes That Use Sriracha Sauce: https://www.bonappetit.com/recipes/slideshow/sriracha-recipes
3. Food Network - 50 Game-Day Dips: https://www.foodnetwork.com/big-game/big-game-appetizers/game-day-dips
4. The Spruce Eats - 10 Easy Dip Recipes for Parties and Potlucks: https://www.thespruceeats.com/easy-dip-recipes-for-parties-and-potlucks-4164449
5. Epicurious - 22 Nacho Recipes for Every Occasion: https://www.epicurious.com/recipes-menus/nacho-recipes-gallery

These links cover topics such as hot sauce making, recipe inspiration for using hot sauce, other party dip ideas, and complementary snacks like nachos. They could provide additional value to readers who are interested in the Spicy Dip recipe and looking for more information or recipe ideas.