• 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. CarbsProtein, 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.  





    1. 3/4 cups old fashioned oats
    2. 1/2 cup oat bran
    3. 1 tsp. baking powder
    4. 1/2 tsp. salt
    5. 1/4 cup coconut sugar or brown sugar
    6. 2 tsp. vanilla extract
    7. 1/3 cup maple syrup
    8. 2 &1/3 cup skim milk or almond milk


    1. 1&1/4 cups grated Granny Smith apples (about 2 apples)
    2. 2 tsp. cinammon


    1. 1 cup frozen blueberries
    2. 1/2 cup slivered almonds
    3. extra 1/2 cup coconut sugar


    1. Preheat oven to 375f (190c), line muffin tins with liners and grease well!
    2. Put all the ingredients, plus any additions, into a bowl and mix well.
    3. Using a 1/4 cup measure, spoon 1/4 cup of batter into each muffin cup.
    4. (the liquid accumulates, so keep mixing the mixture)
    5. Bake for 25 minutes until the tops are golden brown.


    1. *These muffins are not very sweet. First thing in the morning they will taste sweeter than they will after you have eaten other food throughout the day
    2. **The texture is somewhere between a muffin and chewy granola bar. I like to slice my muffins in half and toast them.
    3. ***Coconut sugar does not have a coconut flavor. Give it a try!




    1. 6 plum tomatoes, halved
    2. 1-2 cloves garlic
    3. 1 jalapeno (optional)
    4. 1 large (or 2 small) shallots
    5. 1 tsp salt
    6. 1 Tbsp extra virgin olive oil


    1. 1 cup sauce/ 2 eggs
    2. (If you want 4 eggs, use two cups sauce)
    3. Salt and Pepper for seasoning
    4. OPTIONAL (but not necessary!) SHAKSHUKA ADDITIONS (for 4 eggs)
    5. 2 Tbsp. Bulgarian/ feta cheese
    6. 2 Tbsp. mozzarella cheese
    7. 2 tsp. zaatar
    8. 2 Tbsp. prepared tahini
    9. 1/4 cup chopped scallions
    10. fresh parsley or cilantro


    1. FOR THE “SAUCE”
    2. Add jalapeño, garlic and onion to a food processor.
    3. Pulse until finely, finely chopped.
    4. Add everything else to the food processor and pulse until a not smooth but only slightly chunky sauce forms.
    5. Store “sauce” in the fridge for unto a week.

    FOR THE SHAKSHUKA (for 4 eggs)

    1. Crack eggs and place in individual plastic cups or bowls.
    2. (This will help the process go faster when it is time to add the eggs. Also, it will prevent having any cracked yolks in your shakshuka)
    3. Heat a medium size skillet over medium high heat.
    4. Lightly grease the skillet and add sauce.
    5. Store for about 1 minute until sauce heats through and begins to simmer.
    6. Use a spoon or spatula to create a small well in the sauce and very gently drop an egg into it.
    7. Repeat that step until all your eggs have been added.
    8. Season the top of the eggs with a small pinch of salt and pepper (and any other spices you want to add)
    9. Immediately cover the pan for 2-3 minutes.
    10. If add cheese, keep the pan covered for a minute and a half, then sprinkle cheese on top, return cover and cook for another minute.
    11. This will allow the whites on top to cook faster, allowing the yolk to
    12. remain, oh so perfect!
    13. Drizzle with thin, if using and serve hot with some good crusty bread!

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