Baked Chick Peas

I’m not sure a recipe gets more simple than this… Except for kale chips. Those were pretty easy too.


  • Canned chick peas, drained, as many cans as your heart desires (with consideration for your supply of pans)
  • Some sort of oil (avocado, olive, etc)
  • Salt, pepper, assorted spices


  1. Preheat oven to 450.
  2. Mix chick peas and oil using the following ratio: 1/2tbs oil to 15oz can of chickpeas. Alternatively, without measurements, you want a light sheen across all chick peas- how else are they supposed to hold the seasoning?
  3. I like to use 1/2 tsp of salt, 1/2 tsp of pepper, but seasoning isn’t as hard as you think. Less is more to start, and if you’re daring enough to try one before they’re cooked, that’ll give you plenty direction on how much more to add.
  4. Bake for 35 minutes, or until they’re a more lovely golden brown and crunchy.
  5. I mean, they’re going to get stale eventually, but I was eating mine for weeks. I have low standards about that sort of thing.


Peanut Butter Cookies

Keep your love of PB cookies, cut the extra sugar, gluten, hell, cut the extra everything. Let’s do this. How does four ingredients sound for minimalist? Hard to believe, I know- guess you guys will have to trust me on this one.

Prep Time: 5-10 Minutes
Cook Time: 10-15 Minutes
Yield: 12


  • 1 1/3 cup of all natural peanut butter (I use Adam’s, love the stuff)
  • 1 egg
  • 1/3 cup of maple syrup (can also substitute honey)
  • Optional: crushed peanuts, chocolate chips, oatmeal, raisins, basically anything else you can think of. Because this is a consistency conscious recipe, the amount you add is fairly subjective to the consistency you want and the size of the cookies.


  1. Preheat oven to 350 degrees F. (Notice I’ve been remembering to do this first? Little victories.)
  2. Throw it all in a bowl.
  3. As mentioned above, this recipe is all about consistency, so as long as you have the right consistency, feel free to add as much “optional” items as you want, balancing the consistency with more peanut butter. If you find yourself adding whole cups of optional ingredients, it might be worth it to throw in an extra egg. Look at you, living life on the edge.
  4. Place spoonfuls (a Dirth Mouth original measurement) onto parchment paper, evenly spaced. The cookies won’t expand too much.
  5. Bake for 10-15 minutes, or until the edges brown. They burn suddenly, so keep an eye on them.
  6. They’ll come out of the oven fairly soft- don’t worry about it, they’ll harden as they cool.

Honestly, even if you’re not into health, these cookies rock because they’re so damn easy to make. I mean, that’s not a challenge, I’m sure you could butcher this recipe if you really tried. So lets not. Enjoy!

Spaghetti Squash Pasta

For all you gluten-wise eaters out there, you can thank me later- spaghetti squash is the best thing since almond flour biscuits. Light in texture and absorbent with┬ásauces, this vegetable replacement for pasta hasn’t failed me in a recipe yet. My favorite use is vegetarian Pad Thai; the squash soaks up the sauce and pairs perfectly with the crunch of peanuts, and the kick of red chili peppers.

Spaghetti Squash

Prep Time: 15 minutes.
Cook Time: 45 minutes.
Yield: Depends on the size of the squash, but a midsize squash should give you about 3 cups of noodles.


  • 1 spaghetti squash
  • Avocado or olive oil
  • Optional: seasoning for the seeds.


  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half, do your best to keep all your fingers in the process. More difficult than you’d think.
  3. Scrape out all the icky gooey innards of the squash, here you will be reminded of scraping out a pumpkin.
  4. Optional: separate the seeds from the icky gooey mess; rinse and dry them; season them lightly with oil and spices you would use for pumpkin seeds. (i.e. Salt, pepper. I have an unreal caramel sprinkle that has never led me astray).
  5. Lightly oil your now scraped halves of spaghetti squash. Place face down on an oven-safe pan or dish.
  6. Optional: this is also when you would bake your seeds. Watch them carefully, turn them often, and no, they won’t be in there for the full 45 minutes- more like 10-15 minutes.
  7. Bake squash for 45 minutes, upon removing from the oven, you should be seeing some noodle-like separation in what was once the “rind” of the squash.
  8. Let cool. Scrape out with a fork, and use within 48 hrs of baking.