THE ANTI-HONEY CAKE aka GOLDEN LEMON HONEY CAKE

I do not like hone cake and I am not sorry. I just don’t think they ever taste good. The truth is I like honey in the right amounts and when used in the right way but a bunch of honey mixed with some eggs and flours is just not what I want to eat at the end of a big meal. 

I want something light, and moist with just the right amount of sweetness. In fact, my favorite way too end a big meal is with a giant bowl-mug of steaming hot water mixed with a fresh piece of turmeric, ginger, a squeeze of lemon and a drop of honey. 

So thats what I did here. I put all those ingredients (minus the ginger because I did not want a spice cake) into cake form. 

If your looking for a proper traditional honey cake for the holidays, keep clicking. Because this is not that. If you do not like honey cake though but would like a cake that has a decent amount t of honey in it so you can be “yotzei” with the tradition of honey cake like me then DEFINITELY make this!

Aright no time to really sit and chat because the girls are still home so I gotta run and give baths. 

Happy cooking all!

For the printable Golden Lemon Honey Cake recipe click here

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SALMON BURGERS + CHIPOTLE LIME CREMA

Everything about this is write. The fish swap for beef. The citrusy but slightly smokey crema. The crunchy pickled onions. It actually screams summer. 

Make these for dinner, only double the recipe. Because the next day, when your digging your feet not the sand, breathing in the salty air, THIS is what you’ll be craving. 

Happy Summer Everyone!

✌🏻💜&🥕, 

Danielle

For the printable Salmon Burger recipe click here

For the printable Chipotle Lime Crema recipe click here

For the printable Sumac Pickled Onions recipe click here

 

 

 

 

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LEMON, MAPLE AND GARLIC ROAST CHICKEN

 

The flavors of this chicken are all I need in the summer. 

Super bright from the lemon, just a touch of sweetness to balance out the acidity and lots and lots of garlic because, well, chicken and garlic are best friends forever. 

I included a bunch of different variations based on different cuts of chickens you may have in your house so that you can easily make this today. Or tomorrow. Or today AND tomorrow. 

Wait, also, I’m going to include links to the chimmi-schug pesto recipe and techie recipe. Why? Just because. 

Happy Monday Everyone!

✌🏻💜&🥕,

Danielle

For the printable Lemon, Maple & Garlic Chicken click here

For the printable Chimmi-Schug Pesto click here

For the printable Techina recipe click here

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KOREAN BBQ SKIRT STEAK + SCALLION SALAD

 

I don’t really have a ton of time to type up a whole story for you today since I’m running out to do a huge demo tonight. I could not, however, let a Sunday go by with out sharing this recipe with you.

Summer Sundays are all about the family/friends bbq. People you love, beer, chips + salsa, grilled veggies and lots and lots of delicious proteins  are all essential ingredients to a successful bbq. So I’m making the protiens portion of that super simple for you….

Make these.

They are incredibly easy to make, fast to grill up which leaves space on your bbq for the chicken wings that take forever, and they are craaaaaaazy delicious. 

Serve it together with the scallion salad, which you can totally prep in the morning, and WOAH, you just made the best bbq ever!

If your like me and think everything tastes better in taco, ready the recipe to see how to make that happen. Just don’t forget to char those taco shells on the grill before filling ’em!

Happy Sunday everyone!

For the printable Korean Bbq Skirt Steak recipe click here

For the printable Scallion Salad recipe click here

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EASY CRISPY BAKED FALAFEL

Falafel balls do NOT make any sense to me. The tiny little round, crispy on the outside, soft on the inside, although incredibly delicious, just don’t belong inside a flat disc shaped pita. 

More often than night you go to the stand to pick up a falafel. By the time they’ve finished assembling it, the falafel is buried on the bottom of the pita with all the salads and accoutrements piled on top. They stuff one two balls on top of the salad pile so that your first few bites of the pita actually contains what you went to the stand in the first place…FALAFEL. A few bites in though, what was once an on-the-go quick meal becomes a whole project of playing Tetris with your sandwich so that you can attempt to get a little of everything in your pita in your mouth at the same time!

Clearly this falafel debacle needed some trouble shooting. What if the balls were not balls at all? What if they could 1/3 inch thick, flat patties that got crispy on the outsides and stayed soft on the insides? What if, instead of discs, we created half circle shapes so that each falafel could fit perfectly into half a pita? So, I thought a lot about it and came up with a better way to make and falafels.

Somewhere along the way my vision of falafel also became significantly healthier. The balls are no longer deep fried, but rather baked on a preheated super hot sheet pan (a real sheet pan, no disposable pans here)! On a whim I decided to completely leave out flour and egg. Although not all falafel recipes call for them, I haven’t see too many that left out both. I was so pleasantly suprised when my falafels came out of the oven and totally hep their shape. 

I now had a gluten free, vegan, clean falafel recipe that was easy to make, crispy on the outside and made perfect mathematical sense when I stuck it in the pita!

All that was left to do was to test it out on my kids. They are tough critics on a regular day, but throw a super traditional Israeli food at my Israeli children and they turn into New York Times style critics. No remorse. Needless to say, I was nervous. 

They walked in the door so what was happening and asked for a falafel. I did not utter a single worked as I filled the pita. They watched, curiously as I added all their usuals and the falafel inside of their sandwich. I handed the first one over to Meir, and held my brother and started as he said his bracha and dove in. I could see the wheels turning in his head. Then all of a sudden, mouth still full of food, he said “Maman, this is BRILLIANT.” That’s right. He was on board. One by one the rest of the children trickled into the kitchen and every single one of them ate their falafels. Some noticed the change, some didn’t. But all that matter is that they all finished their whole thing, MESS FREE!

This shape lends itself to the busy person. It’s much easier to put a bunch patties on a sheet pan and half 35 minutes to get other things done than to stand over a hot pot, frying up tons of falafel balls. It also creates a neater pita. There’s no rearranging, or searching for that perfect bite. EVERY BITE IS PERFECT ALREADY! Your hands and shirts stay cleaner and your belly extremely satisfied. 

So, this summer, when your looking for a light lunch or dinner try these out. 

Happy Cooking Everyone!

✌🏻💜&🥕,

Danielle

For the printable Falafel recipe click here

For the printable Techina recipe click here

For the printable Chimmi-schug pesto recipe click here

For the printable Sumac Pickled Onions Recipe click here

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HEALTHY EATING TIPS by NECHAMA + KHOLRABI FRIES + GRANOLA STUFFED PEARS

    

We started with breakfast. Shakshuka and baked oatmeal muffins. 

Now its time to move on to the hardest part of the day. Well, for me at least. This little things called “snacks” that nutritionist like to get us to eat, so that our bodies never go into “hunger” mode. 

It’s always a challenge. As busy 21st century women, we are constantly on the go. Grabbing a snack that doesn’t come in the for of a chocolate bar or a bag of chips can be a huuuuuge challenge. So, in addition to Nechama’s wise words and guidance I gave you two super yum and easy recipes. 

The Granola stuffed pears totally hit that sweet craving thing that happens around 3 in the afternoon. Or late at night. Or in the morning. The pears are soft and sticky, the granola is crunchy and satisfying. Most importantly they are delicious! I had to actually hide the last one from my kids to save it for the next day!

Sometimes though, its not the sweetness were craving. It’s the savory, salty, crunchy bites that we’re looking for. So, heres my ode to that. The kohlrabi fry. They fill all your starchy needs and can be seasoned any way you like. They are a blank canvas that can be altered to suit whatever mood you’re in. 

SO, take a break today, read what Nechama has to say, then do yourself a favor and make these! 

FOR THE KHOLRABI FRIES RECIPE CLICK HERE

FOR THE GRANOLA STUFFED PEARS CLICK HERE             

Now it’s time to turn things over to Nechama…..

_________________________________

You know those stories that inspire you to do what you do? Well I heard my story when I was visiting my friend’s grandmother years ago and it just stuck. “ I was at a meeting in a school with a bunch of parents and a behavioral therapist,” she said us as we sat down for lunch. “Well one of the mother’s got up and said, ‘my five year old child comes home from school with a tantrum. He throws his bag down, refuses to listen to me when I tell him to put it away, slams doors, pays no attention to anything I say and in general is really moody, I am at my wits end’. The therapist began talking about discipline strategies and ADHD tendencies. You know me, never one to hold my tongue so I raised my hand and asked if I can say something. ‘Your child just got home from a long day in school,’ I said. ‘He hasn’t eaten anything substantial in a long time plus he was probably running around all afternoon. His blood sugar is very low. What he needs is some good food and a hug.’ Guess what? Everyone looked around and started clapping!”

Don’t get me wrong, this is no indicator that some children really need help and eating right will not be the only answer, sometimes it is the simple things that help us all perform better throughout the day.

Let alone children, most of us adults get angry faster when we are hungry. There is even a word for it: Hangry. Ideally it is the best to create an eating plan in which you fill up on balanced, filling meals for breakfast, lunch and supper so that you keep your blood sugars stable so you don’t need the snacks. But let’s face it: sometimes it is hard to incorporate enough protein, carb, fat and fiber into every meal and sometimes even if you do, you still need a little something to keep you going in the afternoon. Sometimes you are just craving something sweet. We got you covered for all of these situations.

What are great snack ideas? The first thing you should be turning to when you feel like you need a little extra something is a vegetable. Imagine a pill that boasts having cancer-fighting properties, feeling “full” and satisfied properties, with all the vitamins and minerals to help every part of your body work the best way possible. Imagining that pill? Cut up some vegetables and imagine the pill no longer, it is right there in front of you! Vegetables are literally packed with vitamins, minerals, and cancer fighting properties. Plus they are full of fiber so they can keep you full throughout the day making you less likely to reach for junk. There are many ways to get veggies in your diet. I grew up coming home from school to a platter of cut up veggies on the table and there was never any left over at the end of the day. I find that kids are actually happy to eat the vegetables if it is so easy and accessible for them. I remember my best friend in third grade confessed to me that she was coming over everyday after school because she loved munching on my mother’s veggies drizzled with olive oil and salt. Oh well, and I had thought it was my vivacious personality…

You can cut up a few cucumbers, peppers, carrots, tomatoes and celery and place it on the table right before the kids come in. You can switch up the dipping options, some balsamic vinegar, olive oil, hummus and tahini are good ideas. Did you know that per gram, tahini actually has 3 times the amount of calcium than milk! That’s an easy way to strong bones. Veggies are also an easy thing to send kids to school with. 

Another great idea is Danielle’s amazing Kohlrabi Fries. Your kids will think they are eating fries, they are that good! And oh, while they eat their fries they will also be nicely packing into their little bodies, vitamin C, K, A and B complex vitamins. They will also be packing in copper, potassium, fiber and antioxidants. Pass the fries please.

Sometimes you need a snack because you are feeling tired and need extra energy. Hello Mamas, I get you. You can actually give yourself a little boost by the food you eat. I suggest protein and fats for times like this. My favorite snack at the moment is roasted chickpeas. It’s a great source of protein and some carb and it is so easy to make. Either make your own chickpeas (soak dried chickpeas over night and then boil for two hours) or take chickpeas from a can. Dry the chickpeas and lay them on a cookie sheet, toss with olive oil and whichever spices you like and roast on high for 20 minutes until they are golden and crunchy. They are sooo good! Sometimes I dip them into leftover salad dressing. Another great snack is nuts. They may be little but they are packed with so much energy and good for you vitamins and fats. Just make sure they are the raw and not coated in extra sugar and oil. You can make your own trail mix by simply throwing together a few different kinds of nuts and seeds in a small bag and you can take it with you wherever you go. Another good idea for an energy boost is frozen bananas with natural peanut butter. Cut a banana in half, smear with peanut butter and freeze. Ice cream I tell you.

Then there is always that snack you need when you are just craving something sweet, and that’s ok. Instead of reaching for the ice cream, make Danielle’s delicious and super easy baked pear. Pears are a really great source of fiber which among many things, really helps your gut keep healthy. You get your sweetness along with vitamin C, Vitamin K, fiber, anti aging properties, anti inflammatory properties, and lots of antioxidants. Another easy sweet snack I love is 70% dark chocolate. It’s a great source of magnesium, iron, copper and fiber among many other things. It is not about ignoring your craving until you crash and eat the first food in sight, it is about choosing to fill yourself with healthy delicious foods that fill your body and brain with so much goodness. 

Like in all things with healthy eating, after learning about the importance of it, the main thing that will help you and your family eat healthy is creating a healthy environment. That means stocking up on the wonderfilled foods and limiting the not so wonderful type. Now it doesn’t mean you cant have anything unhealthy in your pantry or freezer, but the more you see Ben and Jerries’ every time you open your freezer, the harder it will be to resist it so it is a good idea to limit those kinds of things in your house. Buy lots of colorful vegetables and make sure to use them often. It may be hard because they are so perishable but remember if food goes bad it’s a good thing! That means bacteria are able to digest it properly, which means the bacteria in your stomach is able to digest it properly. When something can stay in your pantry for months without going bad, you should start worrying about what is in it. In the same vein, while protein is a great form of a snack, a processed protein bar is not. With time it will become a habit and easy to stock up on healthy food and even easier to eat it.

Happy eating, Happy living! 

Nechama Birnbaum is a Certified Nutritionist of Wonderfilled Nutrition who is passionate about helping people achieve a healthy, balanced, wonderful life! She offers one on one counseling and healthy home makeovers. You can contact her through phone 0586147795 or through email at wonderfillednutrition@gmail.com.  

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CRISPY SCALLION & POTATO LATKES TOPPED WITH ASIAN STYLE PULLED DUCK

When the awesome people from Pelleh Poultry sent me a beautiful box of their insanely perfect duck and duck products, I knew exactly what I was going to do with them. 
I mentally stashed some away for some crazy shabbos meals, some products, like the duck fat, I earmarked for our annual Chanukah French fry fest, and these beautiful duck breast I tucked away just for this. 

So often, duck can seem intimidating. And for good reason. Peking duck, which in my opinion is the best actual thing to come out of China, EVER, is craaaaazy difficult to make. Even easier methods of cooking like, a good duck confit, because it is so outside of the box from the way we normally cook, can feel overwhelming. But, alas, there are other easier cooking methods. They require no more effort than you would put into any other protein, but because you are using duck, which by nature is sooooooo much more flavorful and juicy, it is just infinitely more delicious. 

The process here of scoring, mixing a bunch of ingredients, pouring it over your duck, then cooking and pulling, could not be simpler. Maaaaaaaaybe you could say the final step of thickening and reducing the glaze is a bit more tedious. But. It. Is. Worth. It. 

When you finally top your latke with the warm and moist pulled duck and the slowly drizzle the ooey-gooey citrus scented, Asain style glaze over the top, holy moly, you will understand. 

For the Potato Latke + Latke Tips recipe click here

For the Tangerine Scented, Asian Pulled Duck recipe click here

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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, 

Danielle

Asian Style Soup Bowls
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Ingredients
  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!)
extras
  1. ramen noodles
  2. rice noodles
  3. udon noodles
  4. brown/white rice
FOR THE PROTIENS
  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.
FOR THE VEGGIES
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.
FOR THE ADD-INS
  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 https://peaslovencarrots.com/
For the printable Asian Style Vegan Broth recipe click here 

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

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