“GRANOLA” STUFFED BAKED APPLES

When a dish makes your house smell so intoxicatingly, off the charts good, that all the little hands run over and it is actually difficult to take the picture because they refuse to step away from the source of that scent you know you’ve struck recipe gold! 

I was soooo hopeful when I dreamed up this dish  in my head. I woke up Friday morning omg knowing exactly what I wanted and I could already taste it!!!! Friday night, when I took that first bite, and my warm, comforting, apple and and granola dream came to life I was sooooo happy. 

Not to mention, it took actual minutes to prepare. Coring the apple took a second each, and because the “granola” is made with oil, it was soooo simple to throw together. 

In fact, this shabbos, when we make these again, I’m passing the job on to one of the little people! 

Also, it has apples. And oats. So that’s bari enough for #chodeshbari shabbos right!?!

For the printable Granola Stuffed Apples recipe click here

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BEST MEAT SAUCE EVER

Meat sauce should be all about the meat. It should have deep, rich beef-y flavor that is so delicious and mildly addictive that technically you could eat it all by itself with just a spoon. 

Like any good sauce based food though, it needs to flavorful enough so that the taste totally stands out when eaten with a some good baguette, over past, rice or even zoodles. 

That is what this meat sauce is about. Flavor, texture and taste. 

I can’t take the credit it bc I learned how to make meat sauce from the my mother, who taught me all about not overworking the meat and teaching me the  joys of a textured sauce! 

So thanks mom! 

Make sure to double the recipe, bc meat sauce freezes amazing, is loved by all and can help you on a busy when you need a fast dinner! 

For the printable Meat Sauce recipe click here

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VERY SAVORY DRY RUB BRISKET

I love a good piece of meat. Lately I’ve been especially liking my meat to have as much meaty flavor, texture and scent as possible. That means no more over sweetened pulled beef, sweet ribs or sweet anything for that matter. I want a piece of uber savory meat that I can sink my teeth into. 

That is what this brisket is all about. It’s a dry rub with no sugar, that is balanced out by the addition of wine to add a layered of sweetness that is perfectly balanced with the natural acidities that wine posses. 

Since these holidays are crazy, I’ve been trying to cut out as many cooking steps as humanly possible. So, for this brisket (or deckle), I skipped the searing and just started it off in the oven uncovered to help create a nice crust. 

It’s easy to make, uses simple ingredients and tastes extremely savory and satisfying!

For the printable Very Savory Dry Rub Brisket recipe click here

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5 EASY MARINADES, 1 HOUR – stock your freezer with 5 premartinated proteins in no time! PART 2

                            

 

Part 2 of stocking your freezer does not just come with 2 simple meat recipes. It comes with an added bonus of an extremely time appropriate salad for you to serve the brick roast with. 

Why did I that? Because you all rock!

The truth is that I felt like when you buy a brick roast and have it butterflied you walk away with 2 pieces of meat. I wanted you to be able to serviette meat once on its own, because it’s that good and then once again in a different, dressed up, still exciting way. 

These holidays are all about food and having repetitive meals is a huge no-no for me. Of course there are always a few staple like chicken soup, schnitzel and potato kugel, but everything else has got to be original or I’m basically just forcing myself to eat!

So here you go. Today’s recipes are:

  • Easy Korean Ribs
  • Butterflied Brick Roast
  • Steak Salad with Pomegranate Vinaigrette + Chimmichurri

If you followed the this post and the last post you should now have 6 perfectly marinaded cuts of meat that just need to be simply thrown into an oven or on a grill! All you have left to do is, well, everything else. But at least the meat is off your head! 

For the printable Easy Korean Ribs click here

For the printable Butterflied Brick Roast click here

For the printable Steak Salad with Pomegranate Vinaigrette + Chimmichurri  click here

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SPICY PEANUT + SESAME SPIRALIZED ZUCCHINI SALAD

Sometime, a picture just says it all.

Texture, color, taste… They’re all there. 

The recipe is big because one serving of this salad will never be enough. There’s even dressing to make a half batch of salad next week, when you can’t get these flavors out of your head.

You’re welcome. 

Also, because I know you love links, click here to buy the julienne peeler I use on amazon!

For the printable Spiralized Zucchini Salad recipe click here

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HEALTHY EATING TIPS by NECHAMA + BAKED OATMEAL MUFFINS + SHAKSHUKA

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. 

NOT WEIGHT LOSS. JUST 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 wonderfillednutrition@gmail.com.  

FOR THE PRINTABLE BAKED OATMEAL MUFFINS RECIPE CLICK HERE

FOR THE PRINTABLE SHAKSHUKA RECIPE CLICK HERE

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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

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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

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APPLES AND HONEY MUSTARD CHICKEN

     

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

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