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Zucchini Basil Soup

Sunday, October 29th, 2017


I’ve dreamt about this day for a very very long time. In just a few short months, I’m officially going to add cookbook author to my resume! I can’t believe this is really happening, somebody pinch me! The truth is, this news isn’t exactly new. It’s been almost a year in the planning. But I’m finally able to spill the beans and share it with you all! My cookbook is being published by Artscroll Publications and is set for release in May 2018. It’s going to KNOCK YOUR FREAKIN SOCKS OFF!

It’s no surprise that I’m avid cookbook collector, and something I see a lot in kosher cookbooks is the same traditional recipes made over and over again, with slight tweaks and changes. I can’t give away my cookbook theme quite yet, but let me just say, there’s going to be something for everyone. The cookbook will have fresh, new recipes that you haven’t seen before, and there’s going to be a mix of healthy recipes, indulgent recipes, everyday recipes, holiday recipes, quick and easy recipes, and slightly more gourmet recipes. The book will have some of your favorite recipes from the blog (about 20%), but mostly brand new recipes that you’ve never seen before (80%!). I’ve been testing and retesting recipes for months, and as I near the end of the testing stage, I’m going to move on to recipe writing and photography. I’m both nervous and excited for this huge undertaking, but mostly I’m anxious to share it all with you!

I’m going to do my best to keep things exciting here on the BIB blog, but if I don’t post as much as usual, just know that it’ll all be worth it in the end. I’ll keep you posted with more details as they become available!

Related Recipes:

spinach white bean minestrone with zoodles
roasted tomato soup
roasted butternut squash soup

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Asian Lettuce Wraps

Thursday, June 29th, 2017

Summer has officially begun! Last week, we made the 3  hour trek to the Catskills in Upstate New York where we spend our summer. I’m more of a city gal myself, but the city heat is unbearable, so I welcome the cool mountain air, rolling hills, grass and trees (something we majorly lack in Brooklyn)! The ten weeks we spend here fill my kids with vitality like a tank fills with gas. The long summer days spent carefree in the the outdoors are life’s best medicine, and I’m so thankful I get to give it to them.

As for me, some of my best memories are the ones I spent in the bungalow colony as a child. I love waking up to the smell of the mountains, and when I sit outside sipping my coffee and listening to the birds sing their song, it’s like pure heaven. But I can do without the endless laundry (they change like four times a day!), constant meals (all the swimming and biking makes them ravenous), and not seeing my husband the whole week (someone’s got to pay for all the food and laundry detergent we go through lol!).

I’m not really sure how much I’ll be able to keep up my blogging from here. I didn’t bring any props with me and I’m keeping things simple in the kitchen. But I did bring my camera and I loved the challenge of putting together a summer recipe without all of my fancy ingredients and food styling stuff. It’s also a learning experience working with different natural light, so I was happy to prepare these simple summer wraps and blog about them. Otherwise, I’ll be keeping things light around here, and probably blogging a lot less than usual. But I hope you’ll all be taking a break too!

Wishing you a light, healthy and refreshing summer!


Related Recipes:

quinoa pad thai
curried chicken lettuce wraps

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Portobello Tuna Melts

Monday, May 8th, 2017


Bedtime. Every mom knows hows loaded that word can be. Especially when I’ve got five kids under ten to tuck in at night. Why won’t kids just go to bed? Aren’t they tired?

It was 10:00 last night and the house was quiet. I sat on the couch and took a deep breath. Finally, some peace. I could put my feet up and relax. So I did what any mommy blogger would do…I went live on Instagram. 2 minutes in, and only 30 minutes after finally falling asleep, my baby wakes up. Because I’m a mom. And that’s just how life works. So I struggle though this “show” of sorts, taking 1 minute commercial breaks to calm my kid and get her latched without showing 6000 people more than they came for. That’s mommy blogger life right there.

Did I mention my husband was away since Friday and I’ve been holding down the fort through the longest Shabbos on planet earth all on my own? Yes. Life with kids and a CEO husband is hard. So when said husband encouraged me to go on a health and wellness retreat last week, I frantically packed my bags before he could change his mind and ran out the door (OK that’s not true, I argued with him about the what, when, where for each kid and the logistics of leaving a 9 month old who’s nursing around the clock and a 9 year old who’s out of school for weeks because her teachers are on a strike that seems like it will never end. And then I sorted and arranged three days worth of clothes for each kid, prepared a menu for the week, filled the house with all the essentials, restocked prescriptions for everyone who needed and bought enough bottles and pacifiers and sippy cups to last us for months. Then I broke down and cried about leaving my kids. And then I picked myself up and walked out the door).

I went live last night to discuss this wellness retreat because I got so many messages while I was away asking me about it. But Instagram Live is just that – live – and there is so much going on, so many comments and questions happening while my baby is kvetching and I just don’t know if I got the whole picture across. So I decided to write about it. That’s the good thing about having a blog.

The health and wellness retreat was put together by Beth Warren, a local Brooklyn nutritionist and author of “Living a Real Life with Real Food” with a focus on eating healthy, exercise and practicing self-care. Just what I needed. There were about 15 of us in total and we carpooled to our destination in Lenox, MA, also known as The Berkshires. We arrived at Brook Farm Inn, a Victorian home in a historic town with lush trees and quaint shops. We carried our luggage to our rooms (no elevator in this vintage Inn!) and gathered for lunch of a make-your-own-salad bar. Then we went off for a tour of Ventfort Hall – a historic mansion that was built by Sarah Morgan, daughter of J.P. Morgan, the famous banker. Next up was a circuit training workout at Lenox Fit, a snack of crudites with homemade hummus, and finally, a much-needed 15-minute massage back at the inn. Still in our exercise gear, we stretched and centered ourselves with a yoga class and then showered for dinner in pajamas (my fave!). Dinner was a light and healthy baked salmon with black rice, green beans and vegetable soup. We finished off the day with a talk on self-care and a quick demo on stuffed dates for an after-dinner snack. Lights out!

The next day, we woke up early, donned our exercise gear and headed to Kripalu, a yoga school and center for health, just a few minutes away from the Inn. The place was huge, with 4 floors and lush grounds in a beautiful mountain setting. Kripalu is a serious yoga retreat with ongoing classes, hiking trails, a spa and more. With our daily passes, we were free to explore the programs of our choice (I chose a deep-tissue massage ‘cuz G-d knows I’m no yogi!) and then meet up mid-day for lunch and a hike. Salads of black bean burgers were prepped for us , so we lunched on the patio with breathtaking views and then geared up for a hike around the property. After we headed back, we had a bit more time at Kripalu, but I went to explore Tanglewood, a popular Berkshires attraction, with some of the ladies. Tanglewood is a summer hot-spot with music festivals and shopping, so we walked around the mostly-empty town, exploring some of the fun shops around. After making a few purchases (we’re ladies after all!), we headed back to the Inn for a post-hike yoga class and dinner of chicken breast, roasted vegetables and sweet potato fries. Beth gave us an inspiring nutrition talk during dinner and we finished off the long day with a healthy baking class and an essential oil workshop. Lights out!

Wednesday morning we wrapped up with another yoga class and a breakfast parfait bar filled with oatmeal, chia seed pudding, yogurt, fruit and toppings. We packed up some leftovers for lunch and we were off. Two jam-packed days behind us, and lots of fuel to get back to the daily grind of mommyhood.

I, for one, needed that fuel. I spent the early morning hours whispering into the phone as my son back home was having an asthma attack. I was helpless and worried and felt so. far. away. I had my mom go to the house to take care of the kids while my husband rushed to the hospital in an ambulance. It was every mother’s worst nightmare, being away during such an emergency, but my husband reassured me over and over that everything was ok, and skyped me from the hospital so I could see for myself. My three-year-old spent the next two days in the pediatric ICU and I was so thankful that I had taken that break so I could be there for him, my family, and myself, fully and healthy.

Going away was hard (I had to pump every four hours on the road!) but it’s something I didn’t even know I needed. Taking a break from the daily grind allows you to regroup, center yourself and feed your soul. It reminded me that being a mom doesn’t just mean taking care of others, it means taking care of myself – and that neglecting that need doesn’t make me a martyr, it makes me resentful and unhappy. I needed that wake-up call because every day is a nonstop marathon of giving and feeding and caring for others and it’s hard. G-d is it hard. And every night as I go to bed, I pray that tomorrow will be easier – but it’s not. Because being a mom is a full time job that will never end. Going away inspired me to learn to take time for myself – to nourish my body with healthy food and exercise and nourish my soul with a good book and a relaxing massage. I’m making an effort to do something for me, and it’s ok.

The retreat really gave me the kickstart I needed to start eating healthy again. It’s been a while. I’ve put on a whopping 20 lbs. since I had my baby, 9 months ago (I always put on weight when I nurse!) and it’s finally time to lose it the healthy way – with diet and exercise. I whipped up these delicious low-carb portobello tuna melts last week, and I’m super excited to share the recipe with you! Eating healthy doesn’t have to be about deprivation, especially when you get creative and think outside the box.

This one is for all the Mom’s out there. I salute you.


This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

spicy tuna melt twice baked potatoes
baked portobello shakshuka
portobello pizza

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Fruit Salad with Basil Honey Lime Dressing

Thursday, April 6th, 2017

To me, Passover, or Pesach, is all about tradition. I’ve never actually hosted the holiday in my own home, but I imagine that when I do, I’ll be making the same foods that my mother always made.

I have fond memories of my mom’s Passover ratatouille, mock chopped liver, beet salad and cucumber salad all neatly arranged in mason jars on the door of the fridge. She always had big jars of simple syrup on the counter, which she used to sweeten everything from chicken to fish, meat and nuts. Towards the second days, when everyone had enough of the heavy meals, she always diced up a huge fruit salad in our giant glass Pyrex. And she doused it in simple syrup too.

The simple syrup didn’t bother me, especially as a kid, because the fruit tasted like candy. But the bananas – they just threw the whole thing off. There were never really rules to what went into the fruit salad – it was whatever was leftover around the house – but it almost always had melon, kiwi, sliced bananas, walnuts, and oranges.

There was always someone in the house who was walking around scratching their throat from one of the fruits – probably the kiwi, and I think it was usually my sister. But we still ate it – bananas, oranges and all – and we sipped up all those sweet drippings from the bottom of the bowl like they were liquid gold. Ah, Passover memories.

While everyone is busy preparing trays of Passover brownies, whipping up macaroons and fancy pavlovas – I’m here to say that it’s really just about the tradition. Fruit salad may be simple, but it’s what my Momma always made, and it’s what I plan to make when I host Passover in my home in the coming years.

For this recipe, I’ve done away with all the fruits that I picked out of my Mom’s fruit salad – the awful mushy bananas, pithy oranges, and throat-scratching kiwi’s. Instead, I used melons, mangos, plums and nectarines, and fancied it up with a basil honey lime dressing (a lot healthier and more flavorful than the simple syrup of my youth!). Feel free to adjust this salad to your liking – adding more lime juice for extra tartness, or more honey for extra sweetness. And you can also switch up the herbs with some fresh mint instead of basil, if you so desire. Don’t forget to top it off with some coconut whipped cream and chopped nuts to really take it over the top!

Wishing you and your loved ones a very fruitful and happy Passover!

Other Passover Desserts:

marzipan apple crisp
nutella banana ice cream
chocolate ganache tart with macaroon crust
raspberry sorbet

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Grain Free Granola

Thursday, March 23rd, 2017

It’s been an emotional week for me. I opened up about a personal loss over on Instagram and the response was overwhelming. I truly felt a communal virtual hug that gave me so much comfort, and for that I thank you.

At a yartzeit gathering this week, one of the speakers mentioned an interesting thought. Why is it, he wondered, that so many communities do not read about the history of the holocaust on the saddest day of the year, the Fast of Tisha B’av? He reasoned that the atrocities of the holocaust were so unbearable, that the only way for the Jews to survive was to not look back – only forward. There was simply no other way. It was key to our survival.

If you think about it, he said, that’s why most holocaust survivors don’t and can’t talk about the past. That’s the only way they were able to put one foot in front of the other and continue living.

I’ve had this on my mind and it just so happened that this morning, a friend of mine posted a video of her grandfather giving testimony on a trip to the Death Camps. He goes into detail about the selection and how his life was spared, and the gruesome stories that he told left me choking on my tears. I can’t bear to listen to it, how could anyone actually have LIVED through it?

Not to make light of the very worst horror that the world has ever experienced, but many people go through their own personal holocaust. I know for myself that my family’s personal loss was the kind of stuff you only see on TV, not in real life. You never think it will happen to you. And I keep thinking back to the speech of this week – you can’t look back, you can only move forward.

It’s funny because my husband (who is a business coach) has been talking to me a lot about The Three Laws of Performance, a book that has literally changed his life. The popular self-improvement book gives you strategies to be able to create a new future that’s different from the past. In order to do that, we have to change our language, because the words and the meaning we attach to those words all have to do with our past – and it holds us back. Letting go of the past gives us the opportunity to create the future we really want.

We all use words that create our reality – we say things like “You always do such as such,” or “Because such and such happened to me, therefore I can’t …”. If we stop attaching meaning to everything we say (that is based on our past) then that allows us the possibility of a new future.

If you’re like me, you’re  probably rolling your eyes at what I’m writing, but the truth is, it makes a lot of sense. For most of us, it’s our pasts and the stories we tell ourselves based on our pasts that really hold us back from living our future.

Let me just say though that I am the last person to preach these ideas – psychology was never quiet my thing. And honestly when my husband got into self improvement and all that stuff – I just looked the other way. “You do you and I’ll do me” was my philosophy but it wasn’t a very healthy (or mature) one. I mean we can all learn methods we can use to improve ourselves – our outlooks, our responses, our behaviors. As a mom, how can I expect to tell my children to control their anger or “use their indoor voice” if I’m not doing that myself.

This week, and in fact the last couple of months (since I’ve been open to learning the Three Laws of Performance) have been really eye opening for me. I’m working on putting the past in the past and focusing on creating the future that I once thought I could only dream of. And with Passover just a short few weeks away, I always learned that the holiday wasn’t just about eating matza, but about passing over our own exiles and experiencing a personal redemption. I hope you (and I) will be lucky enough to do so this year!

I, for one, am passing over the heavy Passover food of yesteryear and moving onto some healthier and lighter options, like this fantastic grain-free granola. The recipe bakes up in clusters, just the way I like it, and you’d never believe it’s made from just nuts and coconut. Give it a try!

Related Recipes

marzipan crumble (gluten free)
chewy date granola bars
banana nut Greek yogurt bowl
yogurt parfaits with homemade granola

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Marzipan Date Truffles

Thursday, February 2nd, 2017

I must. must. must. discuss these beautiful photos!!! After much deliberation, I finally bit the bullet and upgraded to a new full frame sensor camera, the Canon 6D. Do I even need to tell you how amazing the full frame sensor is, or should I just let the photos do the talking (all unedited, straight out of the camera!)?

I know most of you are not here for the photography. OK maybe you enjoy the mouthwatering food, but you can do without the technical jargon. Let me just say that the camera sensor is what lets in the light and a bigger sensor = more light and more light = beautiful photos. That being said, my “studio” is in a pretty dark room with limited light so a larger sensor is really important for me. The full frame sensor also allows me to fit more into the frame of a photo so you get a wider view.


Sensor aside, the 6d also has wifi capability so I can set my camera on a tripod and connect to it via Canon’s app to take hands free photos! Taking photos on a tripod removes any possibility of camera shake so you get crystal clear, sharp photos. I’m so in love!

Speaking of which, I am also very much in love with this healthy, raw, vegan, 4-ingredient (if you don’t count the salt!) snack that’s become a staple in my house. Marzipan is one of my favorite flavors (hello 3-layer rainbow cookies!) and the pure almond extract really brings out that flavor in these guilt-free chews. With Tu B’shvat around the corner, they are just the thing!!

Related Recipes:

Tu B’shvat truffles
date and almond hamantaschen
cowboy cookie dough bites
gingerbread truffles

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Mexishuka (Mexican Quinoa Shakshuka)

Thursday, January 12th, 2017

If a food could be my spirit animal, that food would be shakshuka. It’s versatile. Colorful. Sweet. Spicy. Photogenic. And oh. so. delicious. Don’t we all just want to be like shakshuka?

Well I’ll tell you what. We all want to at least be like a decently cooked one. I was reminiscing about my seminary days in Israel recently, and I was telling my Shabbat guests about the foods they used to serve us. This dish of rubbery eggs cooked in tomato sauce came back to me, and I finally realized, so many years later, that that was my first shakshuka experience. And what a bad one it was!

I don’t know why our Israeli chef couldn’t make a decent pot of the stuff. Maybe it’s because he was making it on a larger scale. Or maybe he was afraid of giving us salmonella. But those eggs…man where they rubbery. I think it was everyone’s least favorite lunch. Whenever shakshuka was served, we’d fill our bowls with Israeli soup croutons and eat them like cereal and milk, with just a splash of soup. It’s no wonder I put on 15 pounds that year!

Fast forward many years (I won’t date myself!) and I was eating at some Israeli restaurant. I went for the shuka and I was hooked. I forgot all about my rubbery egg days and the rest is history! I’ve been putting my own twists on the classic Israeli dish ever since.

I’m not so sure the Israelis would back me up on my varied interpretations of shakshuka, they’re purists when it comes to their food. They like their hummus straight up with tahini, their falafel without the fanfare, and their lemonana with strictly lemon and mint. Of course I go and trash up all their traditions with things like chestnut hummus, falafel latkes and strawberry limonana but that’s just my thang.

I’ve done the shakshuka thing in so many different variations. I cooked it up with a matbucha base, always make my quick and easy marinara base, I even stuffed it into a portobello, and tried a lightened up version with spaghetti squash. There was also the chickpea one, the zoodle one, and that beet and goat cheese one that Amy guest posted after my baby was born. So yes, I’ve rode that shakshuka train to breakfast glory and back! But THIS. This is next-level shakshuka. This is the best. freakin. shakshuka. I. have. ever. eaten.

When I started cooking this dish, I was pleasantly surprised to see how easily adaptable the Israeli flavors were to Mexican cuisine, where cumin and chili peppers play a pivotal role. I threw in some chili powder, jalapenos and black beans, but the real star is the quinoa. It makes this dish so hearty, you don’t even need to eat it with pita (oh yes I said it. No pita. Please don’t come after me Israeli food police).

I was putting the finishing touches on this dish when my husband surprised me by coming home in between meetings. I was so happy I had what to feed him, and he just kept coming back for more because it’s just. that. good. We polished off this skillet in no time and I’m already dreaming about making it again.

As for the bygone shakshuka of my past, I’m happy to say I have mastered the art of the perfect runny-egg shakshuka. May those rubbery eggs rest in peace.

In the meantime, I’m already dreaming up another shakshuka variation. I’m thinking something picante with eggplant. What do you say?

Have you ever put a fun spin on shakshuka? What’s you favorite version? Share it with me in the comments below!

Have an eggscellent day!


Related Recipes:

quick and easy shakshuka
portobello shakshuka
spaghetti squash shakshuka
garbanzo bean shakshuka
zoodle shakshuka
beet, kale and goat cheese shakshuka

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Paleo Chocolate Muffins

Thursday, November 24th, 2016

I keep waiting for life to get a bit less hectic. When baby #5 came five weeks early this summer, life turned upside down. We thought we had everything all worked out. We were spending July in upstate New York and planned to return for the second month of the summer, so I’d be near the hospital for my late-August due date. Instead, we drove for two+ hours in the wee of night while I labored in the front seat hoping that my water wouldn’t break! Alas, we made it to the hospital with more than enough time, because my labor lasted 24 hours. You just never know.

My husband packed up all our stuff from the country (we all know how that went), and I started looking for an extra hand to help with the kids while I nursed my preemie around the clock. Slowly but surely, things began to fall into place. The kids transitioned to their new summer arrangements, I found an awesome girl to help out, and I rested up at my Mom’s house. But then camp ended. And school was two weeks away. And we had all the holidays coming, so I needed to buy holiday clothes, uniforms, school supplies and all that New Year stuff that is just. so. hectic. Once that all died down, I started to plan for my son’s Upshernish, a ritual hair-cutting ceremony observed when a Jewish boy turns three, and thus formally begins his Torah education. I spent weeks prepping and planning, made my very first fondant cake and other desserts which I froze in advance. I lined up a caterer, entertainment, got us all in coordinating outfits and booked the photographer. Alas, the big day arrived (which we celebrated this week), and thankfully it all worked out beautifully. We chopped off my son’s beautiful blond curls, sharing and celebrating with friends and family.

Now that the upshernish is behind us, I woke up this morning thinking, OK, now let me just take a breather. But then I opened my calendar and saw all the trillions of things I had lined up (many of which I had pushed off because I was too busy planning the party) …and I realized…life is not going to get any less hectic. This is it. I’ve got five kids. I’ve got recipes to test. Demos to work on. Articles to write. Shopping and homework and Dr.’s appointments and PTA and laundry and diapers to change and babies to feed…..and…….and……yes. I’ve got so much. I’ve got so much.

So instead of fighting my hectic schedule, I’ve decided to embrace it. And instead of wishing for a break, I’m going to find little tidbits of calm amid the chaos. Small moments to savor a hot cup of coffee, and to realize that breastfeeding is not a chore, but a time to bond with my adorable baby and dinner with friends is not just another thing to do on my calendar, but a time to take a break and actually enjoy the moment!

Today is hectic. And tomorrow will be too. But I am forever thankful for it. Happy Thanksgiving!

I’ve been trying to clean up my diet the past couple of weeks (so I could fit into my dress for the upshernish!) and whenever I’m looking to debloat, I try and go Paleo (or Whole30!). The natural, unprocessed food really helps me get back to a healthy way of life and just makes me feel better. These amazing grain-free chocolate muffins have literally saved me on mornings when I am desperate for a little something to eat with my date-sweetened, coconut-milk coffee. They’re so rich and fudgy that my kids actually think of them as a special treat, instead of a healthy one!

If you’re interested in learning more about the Paleo diet or reading about my 30-Day Meal Plan, visit this page!

hazelnut chocolate chip almond butter cookies
chocolate ganache tart with macaroon tart

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Farro Grain Bowl

Thursday, November 10th, 2016

Life with five kids has thrown me for a loop. They always say #3 is hard, maybe #4 too. But #5? I’m ex.hau.sted. Baby girl is still 3 months old, so I know we’re still in that needy (ie. nursing every 3 hours) stage, but man, it’s tough! I still won’t give up blogging though, because after five years of creating and sharing, it’s become so much a part of me. You guys, are part of the family.

Thank G-d for some stored posts that never made it to blog like this farro grain bowl. I don’t know why it’s been sitting in my archived photos for so long because dang is it beautiful. And oh so tasty! I’m all about grain bowls right now. Ok I’m all about any food really (breastfeeding!!), but there’s something about being able to throw in a little of this and a little of that to create something so satisfying.

I’m a huge fan of grain bowls because there are endless options, and it’s basically just an excuse to throw a bunch of leftovers into a big dish and call it fancy! I’ve started to make them for lunch a lot, using whatever leftovers I have in the fridge. I can usually find some quinoa (I like to cook it up in the beginning of the week so I can add it to salads, yogurt and mains) or leftover rice and I pretty much always have some cooked chicken on hand. There’s also plenty of veggies to choose from, plus some hard boiled eggs, cheese, and roasted beets. So basically I’ve got my grain bowls made, I have to just make ’em!

So, how do you build a grain bowl? Well, you can try and stick to a specific cuisine (like this Middle Eastern inspired bowl) or you can keep things simple. Just follow this basic outline:

How to Build a Grain Bowl:

Grains (rice, farro, quinoa, couscous, barley, wheat berries, millet)
Raw or Cooked Veggies (carrots, mushrooms, cucumbers, beets, peppers, zucchini)
Raw or Sauteed Greens (spinach, arugula, kale, radicchio, cabbage)
Protein (tofu, edamame, chickpeas, surimi, chicken, poached egg, cheese)
Dressing (pesto, miso, tahini, salsa, peanut sauce, soy sauce)
Garnish (seaweed, avocado, nuts, pickled veggies, scallions, fresh herbs)

I probably would have added some sauteed beet greens to this bowl, if I had had them, but the flavors were amazing and went together really well. The chewy farro, sweet beets, smoky chicken, crispy chickpeas and crunchy pomegranate seeds really complemented each other – both in texture and flavor. Of course the tahini didn’t hurt either, and the pomegranate molasses just put it over the top.

Thinking about making your own grain bowl? Here are some other fun combinations!

// cauliflower rice + fajita spiced peppers + black beans + avocado + salsa dressing + fresh lime
// quinoa + roasted squash + sauteed kale + feta + pumpkin seeds + almond butter dressing
// couscous + roasted eggplant + tomato + red cabbage + hard boiled egg + harissa dressing
// sushi rice + carrots + cucumber + sushi grade tuna + edamame + fried egg + sriracha + soy sauce

Have you ever made a grain bowl, or seen one you like? Share the combo with me in the comments below! I love to get inspired with new combinations!


Related Recipes:

chicken shawarma
grilled chicken shawarma salad
za’atar roasted chickpeas

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Fall Farmer’s Market Salad

Wednesday, September 21st, 2016

I can’t believe how time is flying and my little munchkin is already 2 months old. And you know what that means? It means that it’s back to life, back to reality. Time to wrap up these guest blog posts with a big finish from my pal Whitney Fisch from Jewhungry. Back when I actually had time to read blogs, Jewhungry was one that I actually READ. Whit has lots to say about food, parenting, and believe it or not, her husband is a real life marine biologist (I thought that only existed in a Seinfeld episode)! Whitney’s chocolate love muffins are a staple in my home, and if you make them, they will be in yours too. Welcome Whitney!

I am so honored to be on this beautiful website! I have been a fan of Chanie and her work for years! I’m doubly excited to be on here while she’s at home, loving on her new baby girl. Hurray!

The recipe I’ve got for ya’ll today is one of those that, once assembled and enjoyed, you think to yourself, “ahhhh, the secret is most definitely in the sauce!” I have been a fan of salads since I was a kid. Truly. My grandfather used to love to take my brother and I out for lunch when we would visit our grandparents in Louisville, KY. He would take us all over town and my go-to order as a spritely 7 year-old was salad. I’m not sure what calls to me in a salad. Maybe it’s the fact that the toppings can be endless. Maybe it’s the crisp freshness of the lettuce itself or the variations one can make on the same thing. I can’t really pinpoint what the one thing is that I truly love about salad other than the dressing. Good Lord, gimme all the dressing. I remember reading Michelle Bernstein’s cookbook, Cuisine a Latina, in which she unabashedly proclaims that she LOVES drenching her salads in dressing. That’s my kinda lady! And therefore, for you today, I have a simply beautiful Fall Farmer’s Market salad in which I actually did, in fact, get all the ingredients from the Hollywood Farmer’s Market. It’s a beautiful salad regardless of dressing but the pesto vinaigrette really takes it up a notch, if you ask me. I also like to use this dressing as a dip for french fries or polenta fries. That’s the great thing about salad dressing . . . it goes with everything!

Related Recipes:

roasted veggie quinoa salad
Israeli couscous with honey roasted root vegetables
spicy roasted carrot fries
gluten free pesto zucchini fries

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