Hey everyone!

Were doing something new, a little different but very exciting here today!

Instead of my usual post that comes with a description or background of the recipe todays recipe is being accompanied by the expert advice of Nechama Birnbaum.

Whenever I set out to do a shavua bari (healthy week) or chodesh bari (healthy month), I’m usually just looking to restore my family back to being in a balance healthy place. Which is why these weeks, or in this case month, usually follow holidays.

They are times where we go from meal to meal, and the kids go from snack to treat with hopefully a piece of chicken  (most likely fried) stuffed in their mouths to make me feel better. By the time the holiday (or holidays) is over I know we all need a serious dose of nutrients. The trouble I face for so long though, was how on earth do I get my kids to give up on junk and candy and trade it in for cucumbers and tomatoes?

I devised plan. Just like my “Kitchen Destinations” give me chance to explore different cuisines with the kids by exploiting their natural curiosity about the world, so to would I create a web dedicated to health. 


I printed out tons of information on the body, food digestion, nutrients, metabolisms, and basically anything related to what we as humans can do to keep the bodies Hashem gave us as healthy as possible. Together we sat and looked at charts, youtube videos and illustrations. Once their interest was peaked and they understood the importance of health, I introduced “shavua bari”. 

It was a success.

I did not aim to cut anything out of their lives. They are children and thank g-d they are all heathy. All I wanted them to do was eat a balanced meal for as many of the 3 meals a day as possible, and maybe trade in a snack for a cucumber every once in a while. 

Well, as usual, kids just rock! When they get excited about something there is no stopping them. They ate their fruit and veggies happily know that they were fueling their bodies, and even began tasting new kinds of foods I never thought I’d see them eat!

This year, we challenged ourselves more than ever. Instead of a one week time period, we gave ourselves a month. So far, we are knee deep into week 3 and their have only been two “unhealthy” meals. One was when we went out to dinner with my mother and the other was a birthday dinner for Batya!

It has been challenging at times, because healthy food is just harder. You have to be sure to have constant stock of very perishable items in your house at all times (unlike potato chips which never seem to expire), and there’s much more prep work. But, its worth it!

A week into our month long journey, I got an email from Nechama introducing herself. She is a nutritionist with an unbelievable outlook into healthy eating. Her philosophy is not focused on weight loss but rather on living well, and feeding your body the food it needs to be strong and healthy. When she suggested writing a blog post I jumped on the opportunity to share her wisdom with all of you. 

We decided that her post needed to be a accompanied by a recipe because really, whats nutrition information with out something delicious to whet your appetite? What better way to start this series than with breakfast. And what better breakfast than an something that can be totally customized to your families likes and dislikes, be made in bulk, frozen and be on hand for our busy mornings? Just incase you do have time though (hahaha, even the thought of extra time makes me laugh) I’ve also included a recipe for my shakshuka. 

IMVHO, it is the best shashuka out there. I use only fresh ingredients to create the “sauce” which besides keeping it healthy and clean also keeps it very light. You can eat a good hearty breakfast and continue your day with out feeling tired and sluggish. 

So, here it is. 

Nechama’s article with my recipes. 

Wishing everyone an amazing and healthy day!


I was so excited to see that Danielle is doing a healthy month on her blog and Instagram. Partially because I can count on Danielle to make sure everything I put on my table comes out delicious, but even more so because as a nutritionist I know first hand how life changing healthy eating is. Danielle created the most delicious baked oatmeal muffin recipe and shakshuka recipe, which gives us the easiest way to have a healthy breakfast. Healthy breakfast means healthy living means happy living, so thank you Danielle. Not exaggerating over here. Countless of studies have been done to prove that kids perform better in school when they eat a good breakfast. They get higher grades, they are in better moods, and they have better memories, attention spans and are more alert. Not to mention they have a lower BMI and eat less junk throughout the day. And you Super Moms; you cannot fly if you are low on fuel. Sometimes it is the simple things that make the most important and beautiful but challenging job of being a mom more manageable. A healthy breakfast is just that.

What exactly should a healthy breakfast consist of? How can you make it fast, easy and manageable?

We create breakfast out of four simple components. Carbs, Protein, Fat and Fruit.  It may sound scary like, no way in the world are you ready to make a whole elaborate breakfast right after you stumble out of bed in the morning. But, it doesn’t have to be complicated. Lets break it down. 

Carbs – carbs should be whole and unprocessed as possible. Processed carbs strip away almost all nutrients and fiber. They make your blood sugar spike up and right back down so you are hungry soon after eating. Whole carbs however, have lots of essential nutrients and fiber which slows the absorption of the sugar, leaving you feeling stable and fuller for longer. 

Brown rice, quinoa, old fashion oats, steel cut oats, wheat berries and starchy vegetables are great examples of whole carbs. Whole grain flours like whole wheat and spelt are great too but not as often as they are more processed. 

Protein – Protein is so important to have in the morning because it reduces a hunger hormone called ghrelin. When you don’t have protein for breakfast your hunger hormone keeps steadily rising and you are bound to eat more by lunch and supper. 

Yogurt, eggs, cottage cheese, milk, nuts and even legumes like chickpeas/hummus are great sources of protein for breakfast. 

Fat – Healthy fats are so good for you and they keep you fuller longer. A little olive oil, a few avocado slices, some nuts/nut butter or tahini are great examples of healthy fats to incorporate in your breakfast.

Fruit – According to the Rambam, fruit is fantastic to have in the morning. 

Fruit is high in sugar but wrapped in fiber so the sugar doesn’t spike your blood sugar. Plus fruit is literally loaded with vitamins and antioxidants and everything good for you. God’s candy is simply perfect. 

Berries are a great breakfast choice as they are high in antioxidants but lower in sugar, but really any fruit works! 

Now let’s get all this goodness into your and your kids mouths without stress. Picture a bowl of yogurt topped with healthy granola, sliced apple and crumbled nuts, not too complicated right? You got your protein, carb, fat and fruit right there in one bowl that will literally change your kids day – and your own! You can even put it in a to-go cup and they can take it with them to school. 

Another idea is a granola bar, which can be eaten on the go with an easy protein and a fruit. Grab one of those with a yogurt or some cottage cheese or even hard boiled eggs from the fridge and you have the most amazing balanced breakfast that will keep you full until lunch. 

For those of you who are like me and like something savory in the morning: here is an idea I love. Make a quick omelet and a classic Israeli salad (tomatoes acting as fruit) and drizzle some tahini on top. For your carb, grab one of Danielle’s baked oatmeal muffins or a slice of whole grain bread. I have a client who is super adventurous and mixes a half a cup of brown rice with her Israeli salad in the morning and has two hard-boiled eggs on the side. Avocado toast topped with eggs is also a great idea. 

For winter mornings I suggest hot delicious oatmeal with cut up fruit, and a dollop of natural nut butter (like almond butter or sugar-free peanut butter sold almost everywhere). Drizzle a little maple syrup or coconut sugar on top and your kids will devour it. Plus it is everything in one easy bowl!

Depending on which direction you and your kids want to go with the protein, carb, fat and fruit breakfasts, the most important thing is to make it accessible and delicious. With a little prep time in the beginning of the week, healthy breakfasts can take three minutes to put together. It is worth the effort to help you and your kids thrive! 

First thing first is shopping. Get your fruits and veggies fresh in the beginning of the week and wash them before you put them away so they are even easier to grab and eat immediately. Take your kids to the store so they can choose their favorite fruits and thereby be more likely to eat them. Then stock up on the healthy proteins. Choose the yogurts with the lowest amount of added sugar. If ‘sugar’ is in the first three ingredients it is not the yogurt for you. Sweeten it with a dash of honey or maple syrup if your kids won’t eat it plain. Buy eggs (organic really makes a difference!), boil and store them in the fridge for up to one week. Make a huge batch of granola and of course the amazing oat bars and store it in your freezer for an easy grab and go. Whatever your breakfast plan is, take some time to prep for it and mornings will be that much easier. 

Happy eating, Happy living! 

Nechama Birnbaum is a Certified Nutritionist of Wonderfilled Nutrition who is passionate on helping people achieve a healthy, balanced, wonderful life! You can contact her through phone 0586147795 or through email at  




Asian Style Soup Bowls

I love everything about these soups. It’s basically the perfect comfort food.

The broth is rich and layered with flavor, the veggies are cooked but still maintain the slightest crunch, and bonus, it is soooooo healthy. I could eat a giant oversize bowl, be completely stuffed and have zero guilt. And the colors. Oh, those crazy beautiful colors just pull me right in. I am 100% guilty of liking my food more when it is beautiful. This plays right into that!

The absolutely best part about these soups though, is how versatile and customizable they are. You can make them completely vegan, you can use a chicken or beef broth, you can add in any protein or no protein, and use whatever vegetables you have lying around! The possibilities are literally endless. I have made this soup so many times and have never made it the same twice. 



Plus, because of how I cook everything that goes into it, one pot can feed everyone the soup of the dreams. All the vegetables get briefly blanched directly in the soup, then removed and set aside. This was you create a “soup bar” of sorts where everyone can add whatever veggies, proteins or any other add ons you can think of. There’s no picking little pieces of whatever a child may not like. And that my friends makes this soup absolutely perfect!

I found my noodle basket in Thailand but they sell them on amazon for a reasonable price. It is worth the purchase!

I am going to add links here to all the broth varieties but will post everything you can do with the soup right here.

Hope you all have as much fun making and eating these soups as we do!

Peas and Love, 


Asian Style Soup Bowls
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  1. 1 batch of any Asian Style Broth
  2. Mix and match proteins and vegetables that YOU like!
Protein Options
  1. 3 boneless chicken breasts
  2. 2 bone-in chicken bottoms and 2 chicken breasts, with skin
  3. 1/2 lb. thinly sliced filet
  4. 1 lb. ground lean ground beef
  5. 1 package firm tofu
  6. poached or fried eggs (as many as you want)
Vegetable Options
  1. (amounts will vary depending on how many different vegetables you use and how much you want of them. These amounts are just suggestions)
  2. 1 cup shredded carrots
  3. 1 cup shredded purple cabbage
  4. 4 baby boy chops, halved
  5. 2 large zucchinis, julienned or zoodled
  6. 6 scallions, thinly sliced
  7. 2-3 thai chiles, thinly sliced (blanching these in the soup will not really make the soup spicy. Only adding them to your bowl directly and eating them will increase the heat level.)
  8. 1 cup mungbean sprouts
  9. 1 cup thinly sliced mushrooms
  10. 2 cups broccoli florets
  11. 1/2 cup thinly sliced radishes (don't cook just add to the bowl for a cold crunch!)
  1. ramen noodles
  2. rice noodles
  3. udon noodles
  4. brown/white rice
  1. Boneless Chicken Cutlets: season with salt and pepper and cook on a grill pan for 3-4 minutes on each side. Slice thinly on an angle and add to your bowl of soup.
  2. Bone-in Chicken: Drizzle olive oil over the chicken and sprinkle salt and and pepper. Bake in a 350f (180c) oven for 1h30m until chicken is cooked through. Discard skin and bones and shred chicken. Add to your soup bowls.
  3. Filet: If the filet is very very thinly sliced you can put it right into your soup bowl. The heat from the boiling broth will cook it perfectly when you pour it over the meat. Add to your soup bowls
  4. Ground Beef: Preheat the pot you are going to heat up or make your broth in. Add 1 tbsp canola oil, beef, 1/2 tsp salt, 1/2 tsp pepper and 1 tsp soy sauce. Cook, stirring often to break up big pieces until beef is cooked through. Remove from pot and set aside. Use that pot to make the broth. It will add another delicious layer of flavor.
  5. Firm tofu: Pat tofu dry and cut into 1/4 inch slices. Make a marinade of 1/4 cup soy sauce, 1 tbsp. honey, 1 clove minced garlic and 1/4 tsp chili flakes. Marinate for at least 1 hour and then sautéed slices on both side in a pan or grill pan for 1-2 minutes on each side. Add to your soup bowls.
  6. Poached or Fried Eggs: cook how you like and add to your soup bowl.
Use a strainer or asian noodle basket (the link to buy one is in my post) and fill with each vegetable to cook one at time
For example
  1. Add the shredded carrots to the strainer or basket.
  2. Slowly lower the basket into the boiling broth.
  3. Gently swirl the basket and hold it their until the veggies are cooked to your liking.
  4. Lift basket out of the soup allowing the liquid to strain back into the pot.
  5. Pour the blanched carrots into its own bowl.
  6. Now refill basket with next veggie and repeat the process.
  7. Continue to do this until all your veggies are cooked through.
  8. *The vegetables will soften a drop as they sit so take that into account when cooking them.
  1. Ricen Noodles, Udon Noodles & Rice: Cook separately as you normally would in water. Strain and set aside. Add to your soup bowls.
  2. (I like to cook these in water bc they absorb to much liquid and I don't like to waste a drop of that insanely flavorful broth)
  3. Ramen: Put all the ramen in a bowl or pot.
  4. Add a few ladles of the broth to the pot.
  5. Just enough to cover the ramen.
  6. Allow it sit for 3-4 minutes and then strain and return broth to the pot.
  7. Serve ramen in soup bowls!
Peas, Love & Carrots
For the printable Asian Style Vegan Broth recipe click here 

For the printable Asian Style Chicken or Beef Broth recipe click here


Cajun Salmon Tacos with Persimmon Salsa

Sometimes recipes happen by accident. And sometimes those are the best ones.  Like this one.

For the second day of rosh Hashanah I planned on serving tacos, and filling them with whatever meats I had leftover from the previous meals. Because, really anything you stuff inside a taco tastes good. Amiright?

Well, what I did not plan for was having extra mini tacos shells leftover. So, shabbos day, in addition to my crab cakes I decided to fill my leftover shells with some of my leftover cajun salmon. Perfect right? Wrong. 

Why is that wrong? Because tacos ALWAYS need a salsa. My first days, meat filled tacos, were just fined with a dollop of garlic mayo and some crunchy shredded cabbage because I was able to reheat the sauce from thew meat and that moistened the whole thing. But shabbos day, I could for sure not heat up a sauce so I needed a salsa. 

And thats when it hit me. I had 3 beautiful, orange, fall-esque persimmons sitting in my fridge. I chopped them up, threw it together with a bunch of other salsa-must ingredients and boom. 

The perfect Fall time Salmon Taco. 

I knew was recipe I had to share so I made it again after the holiday, just so I could “photograph” (quotations b/c I only pretend to be a food photographer), and share the recipe with you all. 

For the taco shells I used wonton wrappers that I fry with my handy dandy taco shaper, that you can buy here from amazon. It actually pretty fast to fry them up and they really make the best taco shells. Plus, after they cool you can store in them in an airtight container for up to a week and the will stay fresh! I know, magic! 

I also halved the cajun salmon recipe because really you don’t need a whole side of salmon to fill 40 tacos. Half a side will do just fine. Which, FYI, also makes this recipe super economical! 

You can also totally skip the taco shells and just serve the salsa right on top of the salmon! 

However you do it, make sure you do! It’s the perfect fish appetizer for Succos. 

And the colors, oh the colors. They are so appropriate for the beautiful fall season. Besides being delicious they’ll also look soooo pretty in your Succah’s.

To assemble the tacos place a few pieces of the salmon inside the taco and top with a teaspoon of persimmon salsa.

For the printable Cajun Salmon recipe click here

For the printable Persimmon Salsa recipe click here



Here it is, my first most basic list of things to do in and right around Jerusalem. I hope to continue adding to this list, but for now just wanted to get this information out to you. Keep checking back for updates!

Also, please note, that although we have done many other activities in Jerusalem these are my favorites so far. I Weill not post anything on this list that we did not absolutely love!






Rechov Haroe 43, Ramat Gan


By appointment only

Sun-Thurs 2:00 pm – 8:00 pm

Fri- 9:00 am – 3:00 pm

What is LOL AND POP?

Lop and Pop is custom candy shop owned by two pastry chefs who happen to be recent Ukranian immigrants, Igor and Katerina. 

They run hands on candy making workshops. The workshop begins with boiling the sugar and ends in a delicious variety of different shaped, customizable candies. 

Their candies are made with the best quality natural ingredients and besides being beautiful are also really delicious! 

We went with my three big kids (ages 6-9) and all five had a blast. Even Eli and I couldn’t hold back from playing with the candy. 

The workshop is fun, interactive, informative and obviously yummy!

You do need to book an appointment with them before going. You have an option to drive to Ramat Gan which can take around hour, give or take Israeli traffic, or you they will pack up and come to you! 

They also do workshops for parties, big and small and make custom candies for events, care packages, and parties.






Givat ha-Takhmoshet, Jerusalem

(Ammunition Hill)


By appointment only


What is the Jerusalem Ropes Course?

The Jerusalem is a series of climbing and swinging activities set up around ammunition hill. There are rope ladders, ropes that pull you up and then swing you down, tight walking ropes and of course zip lining. We brought ten kids with us ages 4-8 and all of us had a great time. It took us about two hours to get through the course and at no point did we feel bored. The kids were happy, and the guide they randomly assigned us to take us through the course was phenomenal with them. He was patient with the children that were slightly nervous and excited and cheerful at every child’s turn.

What eli and I liked best, besides the fact that we spent the money to bring the kids their and it was a success (because we all know what the alternative is), is that it is in Jerusalem, easy to get to, parking was a breeze and we didn’t waste our whole day. It’s the perfect activity for an ere yuntif, or a day where you still want time to get other things done!







Leave from the HOTEL YEHUDA

Rechov Chaim Kulitz

Givat Masu’a


By appointment only


What is Jerusalem Hills Atv?

Its an off road ATV/Jeeping adventure in and around the hills of Jerusalem. It is very local, across form the mall, and actually a hidden treasure of an activity. We took everyone with us, plus a few extras (ages 1&1/2 – 30 something??), and ALL of us had a blast. The scenery was breathtaking and so enlightening. It is one thing to know that Jerusalem is built on a series of hill but to actually drive through them and see them laid out before us was just spectacular. 

What do I wish I had known before going?

DO NOT WEAR A SHEITEL. Actually, do not wear anything that you don’t want to wash. Lets just say that my dark brown sheitel looked like the color of, well, dirt, blonde dirt. And our clothes resembled potato sack like garments that people may have worn in biblical times. 

Dont get me wrong, all this dirtiness was a HUGE bonus for every child involved, I may had worn a tichel and sneakers had I been warned!

In fact, it was so beautiful and so fun that is actually an activity we plan to do again!






Meeting point: The bridge in between the Herzel Museum and the Mount Zion Hotel



By reservation only


What is snappeling?

Actually, I’m not exactly sure what the difference between snappeling and rappelling is, but I don’t really think it matters. All you need to know is that you are attached to two, very sturdy ropes via a secure harness and you lay your body back side down over what feels like the tallest mountain in the world (fear not, it is in fact not even close to that), and proceed to walk down the mountain all why looking up at the beautiful blue skies that envelope the old city. Did I slightly romanticize what it feels like to hurl yourself over a mountain? Yes I did. 

Why, you ask?

Because in reality that first moment of getting over the mountain is incredibly terrifying. However, Once you take that first step and you feel the security of the rope, all the fear melts away and you can focus on how cool you are because youre currently rappelling off the hills of Jerusalem. 

I took 5 kids with me, ages 6-9 and not only did they all love it, but they each did it a second time. Had I let, they would have stayed there forever. Or at least until dinnertime. 

The guide that brings you is incredibly sweet and patient and we all felt very safe in his hands. For kids that are too afraid or two young, you can actually go down in pairs. It is not a typical activity, but I promise it is one all of you will remember for a long time!






Genesis Land

Yishuv Ayalon


BY appointment only

What is Eretz Bereishit?

Its a step back in time to the days of Avraham, Yitzchok and Yaakov. The adventure starts with changing into the “appropriate” attire and mounting a camel for a ride down the curvy hill. Aside from your cell phone, which you probably need for pictures, from that point on, there is very little else to remind you of what era we are actually living in. From sitting on mats in tents, to writing on parchment to baking pitas with out conventional equipment it is a fun and informative activity for children and adults. 

Because Eretz Bereishit is anyway a two minute drive from Nahal Prat we always end our day at the Nahal. See the next activity for info.






Two minutes past the right turn into Peretz berieshit. 

Park anywhere on the mountain. You will see cars parked on the side as well. 



What its Nahal Prat?

Nahal Prat is one of our favorite “hikes” in Israel. When I first told my kids that I was putting together this post, they couldn’t decide on whether everyone needs to know about this, or if we should keep this hidden gem a secret so that it never gets overcrowded! Lucky for you, we decided to share!

Aside from the 1 minute walk down a very steep hill to begin the water trail, the entire walk is flat. 


I know, flat land in Israel is a parents dream. There is a few mile stream with small waterfalls sprinkled on the edges every once in a while through the beautiful valleys surrounding Jerusalem. 

A lot of the walk is shaded by overgrown bushes that create an arch of some sort shielding you from the sun. 

We have seen deer up on the mountains on top of us and thew smell of fresh lavender growing all around the stream perfumes the air in the most satisfying way. 

Since it only takes 35 minutes to drive their this is one of our favorite activities. It’s close by, gets us moving, involves getting wet (which is a huge bonus for us), and is really beautiful. 




The center of Jerusalem, between Rechov Yaffo and Rechov Aggripas


Daytime shopping roaming and eating 9:00am – 6/7:00pm

Nighttime eating, bar hopping 9/10:00pm -……

What is the shuk?

The shuk is the central outdoor market place in Jerusalem. It is comprised of two main streets, with alleyways that snake all through out it. Over the years the shuk has grown to also include the surrounding streets and neighborhood. 

Over the last 5 years the shuk has had a renaissance of sorts. The technical infrastructure was and still is undergoing a complete overhaul by the Jerusalem Municipality. This means, more electricity, better plumbing and drainage and most importantly room for restaurant growth. 

The number of street food vendors that have opened around the shuk is not measurable simply because there are new places opening daily. 

Aside from having the selling produce, the freshest fish and the yummiest delicacies the shuk has become a local and tourist designation. 

Its a place to go whether you have a shopping list or not. You can wonder endlessly up and down through the aisles, taking in all the smells, colors and sounds or you can treat yourself to a tasting tour. Just keep your eyes peeled as your walking and every few steps you go you’ll find something to taste. 

From day to night the shuk goes through a complete transformation. It starts out as a housewife, kid friendly, friend lunching area to a giant millennial after party. All the vendors are closed, aside from restaurant proprietors and bars. The beer scene is booming which means hundreds of different beers to choose from and taste. Even if you are not a drinker it is fun to just walk around. 

Whether you go day or night, you should definitely go. It is my absolute most favorite place in the whole city!






Derech Aharon Shulov 1, Jerusalem


Sun-Thurs 9:00am – 6:00 pm

Fri 9:00am – 4:30pm




Rechov David Remez 4, Jerusalem


Because of the variety and constant change in attractions (restaurants, concerts, festivals, fairs, children activities) there it is best to look upon specific hours on their website.




Derech Rupin 11, Jerusalem


Sun-Mon & Wed-Thurs – 10:00am – 5:00pm

Tues- 4:00pm – 9:00pm

Friday- 10:00am – 5:00pm




Sderot HaMuze’onim 3, Jerusalem


Mon-Thurs 10:00am – 6:00pm

Fri-10:00am – 2:00pm




These are so nostalgic for me. My mother only really made them on holidays and it was always something to look forward to. 

Starting off the meal with the flavorful, herby fish and hot delicious tomato sauce that you scoop up with the fresh homemade challah always meant the start of something good. 

A beautiful meal filled with family and friends. 

I love to serve this on Succos when the air just begins to have the slightest in chill in it and the hot, comforting fish just warms you up inside and out. 

This fish is really best made fresh, the day you are planning to serve it, but I promise it’s worth it!

For the printable Moroccan Fish Balls recipe click here


Rosh Hashannah Salatim

For me salads are the best part of any meal. I love those cold, refreshing, crunchy bites in between all the hot food. Making salads on the other hand is the worst!

I force myself to make them on a daily basis because I love them and when I make them on my own I get to put in them exactly what I want. However, I would say that any salad that is not cut up and chopped by me is already halfway there to being my favorite salad. 

In an effort to make sure theres tons of cold crunchy veggies on my Rosh Hashannah table this holiday, I made a bunch of salads today that can stay in the fridge and get better everyday they sit! This way if I’m too tired or busy with kids, I at least know I can pull these out!

I made a carrot salad, a fennel salad, a sweet and sour type of eggplant salad, a garlic confit and a bunch of dips to put on the table at every meal. 

I hope everyones cooking is going well and can’t wait to see what you all made!

Happy Cooking!

For the printable Moroccan-y Carrot Slaw recipe click here

For the printable Fennel and Apple Slaw recipe click here

For the Pickled Eggplant and Onion recipe click here

For the printable Garlic Confit recipe click here




This chicken dish needs very little explanation. Its description is in the title. 

It’s just the right amount of sweetness, with a touch of tartness, moist and succulent on the inside, crispy on the top and most importantly takes less then five minutes to prepare. 

I even made more of the honey mustard mixture today so that on Friday all I have to do is cut up the onions and apples. The mixture could stay in the fridge for at leas 10 days so why not get ahead?

The only thing I will do differently next time I make this is that I will make double the amount. 

Oh, and maybe add some fennel to the onions and apples on the bottom bc I 💜 fennel. 

But thats it. 

Happy crunch time everyone!

For the printable Apples and Honey Mustard chicken recipe click here




The first year I was married I kept trying different challah recipes. No to were alike. They all had different measurements, ingredients, tools, rising times, and braiding techniques. A few months into the insanity of searching for the right recipe I realized that at this point I had tried so many different recipes that I knew what I liked from each one, what my requirements were and that if I tried hard enough I could probably come up with my own recipe. This way I would have a dough that was everything I wanted.  

So, what was on my list?

  1. It had to be easy. Meaning no weird ingredients that I don’t regularly keep in my house and as few bowls, spoons and measuring cups/spoons as possible 
  2. It had to be a dough that is equally delicious when made by hand as in a mixer. At the time, I assumed I would one day have mixer. Fast forward ten years, nope. No mixer
  3. The recipe had to be extremely versatile. All the ingredients are adjustable. It can be made more or less sweet depending on your mood and it can easily be made with whole wheat or split flour for a “healthier” challah.
  4. Lastly, it had to be really nice to work with. Pliable, not too sticky and not to dry. 

It took me a while, but once I knew what to aim for I kept trying and trying until I came up with a recipe I was happy with. 

Within this recipe I’ve devised ton and tons of little tips and tricks for how to achieve extra special result. So read the recipe in it’s entirety before you start. 

Also, and I do not say this lightly, no matter what you do and how exactly you follow the recipe our challahs will never taste them. A hundred people could make the same recipe exactly the same way and I firmly believe that it will yield 100 slightly different challahs. Everything from the temperature of our houses, to how we need the dough, to the brand of yeast, to the temp of our eggs to the quality of flour and even our emotions will all effect the final product. AND THAT’S OK. Because, then, that recipe truly becomes yours. 

For the printable No-Fail Challah recipe click here 


Pull Apart Potato Boreka Flower with Shredded Beef


I originally wrote this recipe for FYI magazine over a year ago and I still. can’t get over how much I love it. It’s easy to make, customizable, and a total showstopper on the table!

During this season of endless meals, I like to make one or two of theses flower borekas to keep in my freezer. Then, to change things up a bit I like to alternate what I put in the middle. Sometimes I use shredded beef, like here, or chicken for a main course dish, and sometimes I like to keep it first course style by serving it with a mushrooms sauce, or Israeli style ground beef and chummus, or even just really yummy sautéed veggies. 

Really there are so many thing you can do with this!

The recipe for the shredded beef that I made here, happened out of necessity. Shockingly It was another 3 day holiday that brought it on!

developed this recipe when I was trying to figure out what to do with my cholent pot after the first day of yuntif. Most people put their crockpot on a timer but somehow, and I know some of you out there feel me on this, the timer just doesn’t work. It either shuts off too early, doesn’t shut off, or turns on at all the wrong times. And, yes it’s definitely the timer. Not me.

Anyway, I had to make cholent so that my boys wouldn’t riot but didn’t want to leave an empty crockpot plugged in. So, I made this deckle. I seasoned it, seared it, let it cool and froze it. Before yuntif, I moved it to my fridge to thaw and then after I lit candles the second night, I washed my cholent pot, threw in a bunch of sauces, added the meat and let it do its thing. The next day we had the most amazing, fresh, soft and delicious pulled beef.

Whether you prep this ahead or just make it all in one shot, it’s the perfect yuntif recipe. It’s quick, easy, super yummy and feeds a lot of people for a little money!

You can serve the meat in the center of the pull apart potato flower, or change things up and warm soft tacos to stuff them in, or just on top of some steamed rice. However you do it, make it your own and enjoy!

(You can also make this dish in its entirety, pull the beef, let it cool completely and freeze it. It will hold up beautifully).


Happy cooking everyone!

Peas out, 


For the printable Pull Apart Potato Boreka Flower recipe click here

For the printable Prep Ahead Shredded Beef recipe click here