weekly moments captured from my point of view

Category: Snacks


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HAPPY FRIDAY EVERYBODY. For some reason this week seemed to have lasted a year and I am unbelievably ready for a relaxing weekend ahead! To start out the weekend right, my friend Ava and I stopped by Lazy Acres after school, picked up some fresh groceries, and headed to my house to eat the day away. We decided to make some peach and tomato bruschetta, inspired by a recipe we saw on pinterest and eat it outside on my balcony as we enjoyed tonight’s (beautiful as always) Santa Barbara sunset. It was the best feeling to finally have a moment to breathe after a hectic school week. I was perfectly satisfied after this tasty and easy to make snack and can’t wait to have it again sometime soon.


-sliced tomatos

-sliced peaches

-a baguette

-olive oil

-balsamic vinegar

-salt and pepper

This recipe is super easy and quick. Just slice up the tomatoes and peaches, toss them in some olive oil, balsamic vinegar, salt, and pepper, and serve on toasted baguette slices. If you want to add some extra flavor, cut open a garlic clove and smear it across the baguette slices before toasting them. And that’s all there is to it! The peaches make this snack a tasty combination of sweet and savory and are sure to get your tastebuds tingling. Give it a try and let me know what you think!

Bon Appetit!


P.S. Comment with your favorite Friday afternoon snack.

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all photos taken by Maddy Rotman



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Over the weekend I found an AWESOME recipe on one of my favorite blogs, BLDG 25. The recipe makes a beautifully colored and delicious pink hummus. Read on to see how I made it!


4 medium sized beets (I got mine at my local Farmer’s Market)
2 tablespoons sesame tahini (found alongside the peanut butter at most health food stores)
5 tablespoons lemon juice
1 small clove garlic, chopped
1 teaspoon ground cumin
1 large pinch sea salt
Fresh ground pepper to taste

The first step is to prepare the beets. The quickest and easiest way to cook beets is to microwave them, so that is what I decided to do! Chop off the leaves, leaving about in inch of the stems attached to the head of the beet. Put the beets into a deep, microwave safe dish or bowl and add  1/4 cup of water. IMPORTANT: Pierce small slivers into the beets to prevent them from exploding (I learned this the hard way!). Microwave on high for 2 minutes per beet, (8 minutes total if you are following the measurements listed above). Remove the beets from the dish, peel, and dice into cubes.

Put the beets in a blender or food processor and add in the rest of the ingredients. Blend until you get a smooth, hummus-like consistency. I served mine with carrots and tortilla chips, but comment below what you would have served it with!

Bon Appetit,


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all photos by Maddy Rotman