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Cranberry Apple Braised Chicken

Thursday, September 7th, 2017


And just like that, summer is over. I’m starting to smell that fresh, crisp fall air and the nights have that slight chill that wraps me like a warm sweater. If I’m honest, I don’t hate the winter at all, but I’ll sure miss the carefree spirit of summer and the smell of freshly cut grass.

I’m excited for the fall flavors that are making their way into the supermarkets. Pumpkins, persimmon and pomegranates are just a few of my favorite things and I can’t wait to see the seasonal produce on the shelves!

It’s a bit early for cranberry season, but you can easily use frozen cranberries in this recipe. The tartness of the berries are a great contrast to the sweetness of the apples and honey, and they make for the most luscious sauce that you’ll want to smother all over rice or noodles. Considering the popularity of my tart pomegranate roast, I think this chicken will be a winner as well!

Serve with a side of sweet tzimmes and braised leeks and you’ve got a simanim-filled entree worthy of your holiday table.

Related Recipes:

turkey meatballs with red wine cranberry marinara
cranberry sriracha green beans
honey roasted za’atar chicken with dried fruit
duchesse sweet potato apples

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Zoodle Bolognese + Spaghetti Sloppy Joes
and How I Mastered Dinner

Thursday, March 16th, 2017

This might seem hard to believe considering that I run a food blog, give cooking class, develop recipes for brands and raise my brood of five, but the truth is, I’m pretty unorganized. Especially when it comes to dinner. I don’t have a monthly eating plan, let alone a weekly one. I pretty much look into the fridge and freezer in the morning and decide what to make. If there aren’t really options, I go to the store. And that happens more often than I’d like to admit. Until recently.

I might not be the type of person to plan my menus in advance, but I finally realized that just because I don’t plan exactly what I’m making, it doesn’t mean that I can’t create a framework to help me narrow down the choices. A lot of mom’s get overwhelmed by the thought of making dinner, but that’s because there are a gazillion things you can make, so it’s just so hard to choose. Should you make meat or chicken? What type of meat or chicken? What about side dishes? And picky kids? I get it, believe me I do. And I FINALLY figured it out.

For starters, I created a basic guideline for the week, and it goes something like this:

Leftover Sunday: leftovers! If there are none, BBQ or eat out.
Meatless Monday: vegan or vegetarian dishes.
Beef (Taco) Tuesday: easy beef tacos or any beef recipe.
Chicken Wednesday: any recipe using boneless or bone-in chicken.
Dairy Thursday: the kids favorite day of the week!
Friday: Shabbat Dinner (always changing but I repeat a few basic staples)
Sandwich Saturday: kids choice of sandwiches or wraps

This general guideline helped me narrow down the choices so that instead of there being a gazillion ideas to choose from, I stick to a specific structure for each day. Of course nothing is set in stone, so if we decide to take the kids out to eat on Sunday, we’ll have leftovers on Monday, or if I make a vegetarian taco skillet (we love Trader Joes soy beef crumbles) on Monday, I’ll switch up chicken Wednesdays with taco Tuesdays. The point is to balance out the days so you have enough variety without being overwhelmed with options.

To narrow things down further, here are some options for each day to give you some ideas. Obviously this is based on what my kids like (they are not big on vegetables!), but I always try to serve a protein, carb and veggie. Many times that veggie is Israeli salad, because that’s their favorite, but I always put some veggies on the table, even if it’s just my hubby and I who end up eating it.

As a food blogger and recipe developer, I’m constantly working on new recipes which I feed to my family. You can follow my stories on Instagram for lots of exciting ideas.

MEATLESS MONDAYS:

Make your own sushi, sushi rice bowls, sushi burritos or sushi salad. Baked salmon, seared tuna or ceviche on the side.
fish tacos
fried fish sandwiches
tuna pasta salad or salmon pasta salad and fruit smoothies
vegan taco skillet
falafel with all the fixings
soup and salad
tofu stir fry with pasta
lentil sloppy joes
chickpea curry
vegetarian chili with cornbread

BEEF (TACO) TUESDAYS:

beef tacos (with Ortega seasoning packet or my homemade mix)
beef fajitas
beef noodle stir fry
pepper steak in plum sauce
Mongolian beef (recipe coming soon)
meaty soup with fresh pita or baguettes (Bubby’s cabbage soup, smoked turkey split pea, fire roasted tomato rice stoup, crockpot mushroom barley soup)
london broil and mashed potatoes
meatballs and rice
spaghetti sloppy joes and zoodle bolognese for adults
kofta kebabs
pulled beef tacos or sandwiches

CHICKEN WEDNESDAYS:

pineapple chicken and rice
spicy garlic chicken and rice vermicelli
breaded honey chicken with Israeli couscous
grilled chicken shawarma bar
Pad Thai
chicken fajitas
pargiot bowls
shnitzel salad or sandwiches
bundt pan rotisserie chicken with roasted potatoes
Asian chicken soup with ramen

DAIRY THURSDAYS: (usually served with fruit smoothies and/or Caesar salad)

lasagna
baked ziti
breakfast for dinner (pancakes, french toast or waffles with yogurt, granola and fruit)
ravioli in pink sauce
cheesy minestrone
stuffed shells
cheesy pull apart buns
pita pizza

FRIDAY NIGHT STAPLES (SHABBAT DINNER):
Shabbat dinner changes weekly, depending on guests etc., but here are some weekly staples

baked gefilte fish with breadcrumbs or fried patties
Israeli salad
hummus and tahini
chicken soup (or spinach matza ball minestrone, or Asian chicken soup)
bundt pan rotisserie chicken (our favorite basic, but we often change this up)
deli roll

SANDWICH SATURDAYS:

tuna sandwiches
peanut butter and jelly sandwiches
turkey sandwiches
hummus sandwiches
mayo and tomato sandwiches
cream cheese sandwiches
grilled cheese sandwiches
quesadillas

I hope this basic guideline helps you manage your dinner schedule, and I plan to fill in the links that are missing as I post them! Feel free to write up your own favorite options for each day of the week, to make things easier for you. If you have any kid-friendly recipes that are a staple in your family, please share in the comments so we can add it our rotation too!

This bolognese recipe is a staple in my house, because I can serve the kids their kid-friendly version with spaghetti sloppy joes, and serve my husband the lightened up version with zoodles. I eat a bit of both! ;) The zoodle version makes the perfect Chol Hamoed dinner for Pesach, so make sure to add it to your menu!

#eatingfortheinsta!

Related Recipes:

stuffed cabbage bolognese
veal marsala bolognese with turnip noodles
spaghetti squash bolognese 
cheesy zoodle marinara
zoodle shakshuka

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Stuffed Cabbage Bolognese

Saturday, October 22nd, 2016

A couple of months ago, the kosher culinary school that I attended sadly closed down. I remember bumping into another alumni and we shared our disappointment in the school’s closing. “Do you realize,” she said, “that our diplomas aren’t going to be worth anything anymore? Don’t you care?” I thought for a minute and realized, that no, I didn’t care, because it wasn’t really worth anything to me to begin with.

Being a Chef isn’t something you learn and file away in a drawer. It’s something you become, irregardless of schooling. A true chef never stops learning. They are constantly honing their skills, reading, watching and improving. I don’t need a piece of paper to show that I went to culinary school. The love that I put into my dishes, the effort that I put into my technique and the taste of the finished product is all a testament to my knowledge and understanding of food.

And still, I have a hard time calling myself a Chef. I have so much more to learn. I’ve never worked a restaurant kitchen. Never smoked a piece of meat. Never butchered anything. OK – never butchered anything correctly. Forgot how to break down a fish. Have yet to make a Thanksgiving turkey. Chef? I think not.

I so strongly believe this, that in the hundreds of cooking classes I’ve given around the country, I refuse to wear a Chef’s jacket and wear an apron instead. I feel like I’m a cook, just like my audience, and we’re learning together.

It’s this attitude that has allowed me to learn about interesting dishes and techniques, not necessarily from other Chef’s, but from average cooks. I’m always open to chatting about food and recipes, and hearing what’s cooking in other people’s kitchens. I’ve come home with amazing recipes from people I bump into in the supermarket, or on the train. I belong to lots of Facebook cooking groups and I love to browse through the Pages and see what’s cookin’ in other peoples kitchens.

Alas, and getting back on track here… that’s precisely how this recipe happened. I saw a recipe for an unstuffed cabbage with noodles made by Danielle Cooper Lader on the What’s for Supper Facebook page and it looked so amazing that I had to try my own version! I used my Bubby’s amazing cabbage & flanken soup recipe as my starting point and just went from there! It’s kind of a cross between lokshin and cabbage and stuffed cabbage, both popular Hungarian dishes that I grew up eating. And you know me and mashup recipes. This one is a winner!

In five years of blogging, this is my first time posting on a Saturday night, I just really wanted to get this up for you in time for the seconds days of the Chag! Soooo much easier than stuffed cabbage, and dare I say even more delicious. Chag Sameach!

Related Recipes:

Bubby’s cabbage soup with flanken
Passover stuffed cabbage
how to stuff cabbage
spaghetti squash bolognese
veal marsala bolognese

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Veal Marsala Bolognese with Turnip Noodles

Thursday, December 31st, 2015

It’s almost New Year’s and stigmas aside, I really want to get back into healthy eating. The December donutfest threw me off the wagon, and I’ve been having a hard time getting back on! I’m back to the “I’ll start tomorrow”,  or just after the weekend, or my favorite, “Monday is a new day”. Except Monday comes and goes and it’s already time for the ball to drop.

So here I am, heading into New Year’s Eve and I’m renewing my commitment to pull out my spiralizer and eat more veggies and less carbs. Who’s in for the ride?

We’ll start with these turnip noodles and this amazingly rich bolognese made with veal (my favorite protein), mushrooms and marsala wine, a twist on the classic chicken marsala.

I’m a big fan of marsala (it’s got wine and mushrooms, hello?!), but bolognese? Not so much. Classic bolognese is made with ground beef (not my fave) and dry red wine, and the good stuff is usually simmered for hours. Truth be told, I usually just make my split-second bolognese by browning my beef and adding store-bought marinara, which is probably why I don’t like it very much. My kids, on the other hand, love it over spaghetti with a side of zoodles. It’s by go-to whenever I need a quick and easy dinner, and eating it over zoodles makes it guilt-free too.

But I’m marinara’d out. I use it for my 2-ingredient lazy meatballs, my quick and easy shakshuka, my cheesy zoodle marinara and so much more. I wanted something different so I decided to create a bolognese that’s marinara-free. Something not so heavy, but rich and tasty, and oh so delicious. I hit the nail on the head.

Not only is this veal bolognese amazingly rich and satisfying, it’s virtually guilt-free when served with spiralized turnip noodles, a nice change from the overdone zoodles. Looks like January 2016 is going to be healthy and delicious indeed. Happy New Year!

Related Recipes:

spaghetti squash bolognese
melt-in-your-mouth veal meatballs
veal shepherds pie with celery root mashed potatoes
caraway roasted turnips

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Turkey Meatballs with
Red Wine Cranberry Marinara

Monday, August 3rd, 2015

Ah the classic childhood favorite, meatballs! We all love them, but we get so bored of them, don’t we? I’m always trying to reinvent the classic meatball, whether it’s quick and easy lazy beef meatballsmelt-in-your-mouth veal meatballs, or even baked chicken meatballs, there’s something for everyone. One thing I hadn’t tackled yet is turkey meatballs.

Now when KOL Foods sends you 100% pasture raised ground turkey, you can’t just make any meatball. You gotta be good to your meat (or in this case, poultry) and make sure it doesn’t dry out! And that my friends, can only be done with REAL bread. Yes, real, organic, GMO-free poultry deserves only the best, so mass-produced dry breadcrumbs just doesn’t cut it. Soaking the bread in almond milk creates a wet binder to keep the turkey super moist. Say goodbye to the dry, bland turkey balls of your past because KOL turkey is about to change your meatball horrors forever!

Now the perfect, moist turkey ball can’t just swim in boring old marinara either. I had to up the ante on that too, starting with a Casa Del Cielo Cabernet reduction from kosherwine.com. You can’t go wrong with cabernet now can you? The red wine reduction gives the marinara a great depth of flavor, and the addition of cranberry sauce just brings everything together for a thick and rich sauce.

It’s not every day that I spike my marinara with cabernet, but KOL is hosting a special Rosh Hashanah Cooking with Wine contest, and I created this recipe in it’s honor! They’ve got a whole roundup of recipes featuring different wines from kosherwine.com, so head on over to the contest page to check them out! You can also enter their GIVEAWAY to win $150 gift certificates to KOL Foods and KosherWine.com! Click here to enter!

Can you believe someone is already having a Rosh Hashanah giveaway? Are the high holidays really just around the corner?! {Insert Meltdown}… Bring on the kosher wine ‘cuz I’m going to need a few glasses!

Speaking of the holidays and wine, I’ve got plenty of boozy recipes on the blog, like this mulled wine cranberry sauce, cherries in red wine syrup, and my very first blog post ever (!!) chicken with port wine cherry sauce. This honey roasted za’atar chicken with red wine and dried fruit is my favorite Rosh Hashanah dish, and these Moscato poached apricots make the most of the summer fruit before they go out of season.

Whether you’re cooking with wine this holiday or not, we can all use a glass or two (or three), especially with the month-long cookfest that’s coming up soon, so lets raise a glass…L’chaim!

This post is sponsored by KOL Foods & kosherwine.com. All opinions are my own. 

Related Recipes:

melt-in-your-mouth veal meatballs
2-ingredient lazy meatballs
baked chicken meatballs

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Food, Family and Tradition Review & Giveaway

Thursday, October 30th, 2014

I have to confess that while I love to collect cookbooks, I don’t really read them. I prefer to browse through the pictures, take a mental note of the good-looking recipes, and return them to the bookshelf amid my growing collection. Rarely do I come upon a cookbook that I want to read front to back. Where the food photography doesn’t matter, and the story is what grabs me.

I read Food, Family and Tradition cover to cover. The new book by Lynn Kirsche Shapiro celebrates the resilience and courage of holocaust survivors through food and stories. As the daughter of holocaust survivors, Lynn sought to bring to light the beauty and richness of traditional Jewish life in Czechoslovakia and Hungary before the Holocaust. In the preface to the recipe portion of the cookbook, she paints a vivid picture of her parents’ family life in Eastern Europe. With period photographs, biographies, a family tree and original vignettes, Lynn draws you in to her family history and story of survival. She details their emigration from Europe to the U.S. and how they went on to weave new family traditions while founding Hungarian Kosher Foods, the first all-kosher supermarket in the midwest.

In the second part of the cookbook, Lynn shares 150 family recipes, many of which were prepared for sale in the family’s supermarket. Many of the dishes are highlighted by family stories and remembrances.

There’s nothing fresh and modern about the recipes in Food, Family and Tradition. On the contrary, the book seeks to keep century-old traditions alive through sharing family recipes that celebrate the spirit of Eastern European culture. Some of the heimishe recipes you’ll find include chopped herring, mandel bread, rakott krumpli (potato-egg casserole), blintzes, gefilte fish, brisket, schnitzel, Hungarian goulash, tzimmes, honey cake and so much more.

Growing up in an ashkenazi family with Eastern European roots, so many of the Hungarian dishes in Food, Family and Tradition hit close to home. My bubby would prepare many of the above-mentioned recipes as well as borscht, cheese kugel, chop suey, chicken paprikas, stuffed peppers, sweet and sour tongue, cabbage and noodles and others. Since my bubby is not the measuring type, it’s nice to be able to see these recipes written out in a clear and concise manner. Some of the recipes are accompanied by photos, but most of them are not. I usually find that bothersome, but in this book, it seems to make no difference. Maybe it’s because it’s the story that matters, or because I recognize so many of the dishes from my upbringing, that I don’t need to see them to know what they look like.

All in all, Food, Family and Tradition is about more than just family recipes. It’s about continuing the legacy of Jewish life before the holocaust through food and culture.

I’m giving away a free copy of the Food, Family and Tradition cookbook! To enter, simply leave a comment below about a traditional family dish that means a lot to you. For an extra entry, follow Busy In Brooklyn via any of the channels below. Just be sure to leave a note in the comment letting me know where you follow.

Facebook
Twitter
Instagram
Pinterest 

Giveaway is open to residents of the U.S. and Canada only. Winner will be chosen at random at 10:00 AM EST on Monday, November 10th, 2014.

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Harissa Roasted Chicken

Wednesday, October 22nd, 2014

For the longest time, spicy foods didn’t interest me. I grew up eating so much of the sweet stuff, I thought chicken was best loaded with sugary sauce. My bubby always doused her dishes in sugar, the more the better, and my mother did the same. Fish, chicken, salad, pasta, potatoes – everything was prepared sweet.

When I first got married, I followed suit, prepping my dishes with the holy trinity of spices: salt, pepper, and sugar! Lots of sweet BBQ sauces, sticky duck sauce and natural sweeteners like honey and maple syrup. Sometimes I paired them with mustard for a little kick, but hot peppers never made it into my kitchen, and spicy was off the map.

My husband grew up similarly, even though he has sephardic roots. My South American mother in law loaded her keftes (meatballs) with sugar, and her Syrian mechshie was almost always sweet too. Sweet beet and carrot salads were often on the menu as well, always with added sugar.

But then I became a foodie. It evolved slowly – starting with simple family recipes on my blog, my interest in food evolved into passion and curiosity for different flavors and International cuisine. Slowly but surely, I broadened my culinary horizons by exploring the many flavors and textures of different foods. My husband was not as quick to embrace my food journey, but he eventually came around and started to appreciate flavors that he didn’t grow up eating.

I’ve grown (quite literally) to love spicy foods like Pad Thai, curries and salsas, and ingredients like harissa, sriracha and chili peppers are mainstays in my kitchen. I now save the sweets for the desserts, and do my best to keep my dishes savory, or at least to add an element of spice, to keep the flavors balanced.

One of the best parts about eating spicy and savory foods like this harissa roasted chicken, is that it’s lighter on the waistline but doesn’t compromise on flavor. Zoodles (zucchini noodles) make this dish Paleo and Whole30 compliant, so if you’ve joined the popular diet trend (which I wrote an ebook on!), this makes for a delicious and filling dinner, and you can save leftovers for lunch the next day. You gotta love that!

Other spicy recipes:

spicy tuna melt twice baked potatoes
quinoa pad thai
spicy roasted edamame
kani salad
cauliflower nachos with harissa cheddar sauce

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Zucchini Mechshie with Tamarind & Prunes

Wednesday, October 1st, 2014

I’ve talked a lot about mechshie (a Syrian dish of stuffed vegetables) on my blog, especially around the holidays. I decided to keep up the tradition, and for the third year in a row, I’m sharing a stuffed vegetable recipe in honor of Sukkot. The tradition of eating stuffed foods on Succot is symbolic of an abundant harvest season. Since the wheat is harvested in Israel during the fall, we stuff foods to symbolize our desire for an overflowing harvest. This is popularly done with stuffed cabbage, or holipches, which some say are also made to resemble the scrolls of a Torah.


Ever since I married into a Sephardic family, I can’t get enough of my mother-in-laws delicious mechshie dishes! I’m slowly learning to cook different variations, adapting my favorite recipe with the additions of tamarind, pomegranate molasses and different types of vegetables and dried fruit.

When I spotted beautiful globe zucchini in the market, I just knew I had to turn it into some kind of mechshie. The small, round zucchini were perfect for filling, and I decided to work in some tamarind paste, an ingredient essential to Sephardic cooking. It adds a hint of sourness to the sweet dish, a perfect pairing with the plump dried prunes.

So let’s get stuffin’!

More Mechshie Recipes:

stuffed baby eggplant mechshie
zucchini and tomato mechshie “ratatouille”

More “Stuffed” Recipes:

corned beef arancini
Passover stuffed cabbage (replace potatoes with rice)
collard stuffed sweet potatoes
sausage and apple stuffed butternut squash
spinach stuffed mushrooms
stuffed chicken roulade
Israeli stuffed eggplants

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Rosh Hashanah Simanim Roundup

Monday, September 22nd, 2014

If you’ve never been to Florida, you probably haven’t heard of Winn Dixie. Although if you have, you probably love the store as much as I do. Since my in-laws live down in the sunny State, I’m lucky enough to visit on occasion and try out the amazing array of kosher restaurants and supermarkets there. What I love so much about Winn Dixie is that it is both a general supermarket AND a kosher one. Which means, if you need a kosher ingredient 30 minutes before Shabbat, they’ll still be open, and they’ll definitely have what you’re looking for. Not only does Winn Dixie have over 1000 branded kosher products, they also boast a kosher deli and bakery.

Because I’m such a big fan of the store, I was so excited to promote their #FreshNewYear campaign with a Rosh Hashanah Simanim Roundup. What are simanim? They’re symbolic foods that are eaten on Rosh Hashanah to symbolize our hopes for a sweet New Year. The symbolic foods include leeks, pomegranate, gourds (includes squashes like acorn, butternut, delicata, kabocha, spaghetti and pumpkin), dates, black eyed peas (some use green beans), apples & honey, beets, carrots and fish head (some use ram’s head). These specific foods are eaten because their hebrew names are related to other Hebrew words that convey our wishes for the coming year. Jews of Sephardic decent actually host a seder where these foods are eaten and a blessing is made over each symbolic food. For a detailed list of the blessings and simanim, click here.

So without further ado, lets get started!

LEEKS:

fried leek rings with homemade ketchup
Greek-style leeks with prunes and cinnamon
steamed cod with leeks
leek fritters
olive oil braised leeks with thyme
cream of leek soup
cauliflower leek puree
veal scaloppine with leeks

POMEGRANATE:

how to deseed a pomegranate
carrots with pomegranate molasses glaze
salmon with pomegranate molasses glaze
pomegranate coleslaw
pomegranate brisket tacos
roasted lamb with pomegranate and wine
pomegranate glazed london broil 
pomegranate sorbet
mini promegranate pavlovas
mini pomegranate bundt cakes

GOURDS:

Syrian candied gourd
honey roasted squash
soy braised kabocha squash
quinoa stuffed acorn squash
roasted acorn squash and pomegranate farro salad
sausage and apple stuffed butternut squash
butternut squash chili fries
roasted butternut squash and apple soup
spaghetti squash with spinach, leeks and mushrooms
sweet spaghetti squash
pumpkin whoopie pies
pumpkin crisp
pumpkin pot pie
delicata squash muffins
delicata squash salad with spicy maple dressing

DATES:

how to make your own silan (date honey)
date honey cake
Rosh Hashanah roast
silan roasted chicken with squash and dates
couscous with dried dates
bacon wrapped dates (use kosher bacon)
medjool date pecan pie
gingerbread date truffles
chewy date granola bars
sticky date pudding

BLACK EYED PEAS OR GREEN BEANS:

black eyed pea hummus
black eyed pea salsa
black eyed peas salad
black eyed pea cakes
black eyed pea fritters
Egyptian black eyed peas
Brazilian rice with black eyed peas
black eyed peas with meatballs
black eyed peas and green beans
crunchy garlic shriveled green beans
honey ginger green beans
sauteed green beans with mushrooms and cipollini onions
grilled green beans with harissa
pickled green beans

APPLE & HONEY:

holiday salad with apple and honey vinaigrette (watch me make a variation here!)
apple and honey BBQ sauce
apple honey drumsticks
apple and honey challah
honey roasted za’atar chicken with fruit
chicken and apples in honey mustard sauce
apple and honey baklava
apple rose pie bites
honey cake with caramelized apples
apple and honey bread pudding
apple and honey tart
apple and honey muffins
apple and honey trifle

BEETS:

roasted beet and orange salad
beet pomegranate salad
roasted beet salsa
angel hair pasta salad with golden beets
beet soup with beet green pesto
rainbow Anna potatoes with beets
beet pickled deviled eggs
beet latkes
beet rugelach
moist chocolate beet cake
red velvet cupcakes

CARROTS:

carrot salad with honey lemon dressing
Moroccan carrot salad
creamy carrot and leek soup
roasted carrots with tahini harissa sauce
whiskey glazed carrots
tzimmes roast
carrot risotto
rice with carrots and raisins
carrot muffins
carrot cake sandwich cookies
carrot cake pudding
carrot truffles

FISH OR RAM’S HEAD:

fish head curry
fish head soup
Vietnamese fish head soup
gefilte stuffed salmon head (scroll to the bottom)
baked lambs head with potatoes

For more Rosh Hashanah recipes, check out the Winn Dixie holiday ebook below! It’s packed with lots of Jamie Geller’s amazing holiday recipes that you’ll want to make again and again!

NOTE: All photos (besides the ones with the BIB watermark) are from 123RF Photo.

This post is sponsored by Winn Dixie

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Paleo 30-Day Meal Plan

Wednesday, July 2nd, 2014


I can’t believe this day is finally here! Somebody pinch me! I’ve been working on my Paleo meal plan every free minute for the past 2 months. My family has been having elaborate 3 course Whole30 dinners for the past few weeks, and I couldn’t be more excited to finally introduce my 30 day meal plan!

Almond curry stuffed sweet potatoes, dinner, Day 18

If you haven’t been following my Whole30 diet journey on Facebook and Instagram, read this blog post for a quick summary of how I’ve been changing my life with the Paleo diet. I could have never imagined how energetic, healthy and happy I would feel eating a sugar-free, dairy-free, soy-free, legume-free and grain-free diet.

Cabbage and sausage egg roll, breakfast, Day 19

One thing my Whole30 was not – boring! I truly believe that the best way to diet is to eat well. Eating flavorful, satisfying meals curbs cravings and doesn’t make you feel deprived! I believe in this so strongly that I decided to chronicle all of my Paleo recipes in a meal plan and make it available for anyone interested in taking control of their eating habits and living a healthier life.

Cauliflower fried rice, lunch, Day 23

My 30 Day Meal Plan includes 50 pages of more than 100 recipes for breakfast, lunch and dinner. Recipes like my Smoky Braised Chicken & Collards, Pad Thai, Sweet Potato Chili, Cucumber Sushi Rolls, and Nut-Crusted Shnitzel will make you feel like you’re eating anything but “diet” food! I’ve also included basic building block recipes like 5-minute ketchup, homemade mayonnaise, zoodles (zucchini noodles) and cauliflower rice that you’ll be using again and again.

Chicken nuggets with 5-minute ketchup, dinner, Day 29

The menu also includes a section of holiday and weekend recipes, for those wishing to entertain guests. Bonus appetizer, soup and dessert recipes like tropical guacamole, asparagus with mustard vinaigrette, spaghetti squash soup and strawberries with coconut whipped cream will help you round out your meal.

Broccoli quiche, breakfast, Day 7

As if that’s not enough, I’ve also included a handy calendar that you can print out and post on your fridge. It lists the breakfast, lunch and dinner for each day. A Table of Contents will help you find your daily menu easily.

Moroccan fish, lunch, Day 13

Also included in the Paleo ebook are pantry and fridge staples, helpful tools, resources and tips to help guide you through the 30-Day meal plan.

Asian turkey burger with sauteed cabbage, avocado and Thai almond butter sauce, dinner, Day30

One of the things I tried to incorporate into the meal plan was utilizing leftovers. Nobody wants to sit in the kitchen all day, so meal planning is essential! On several days, I have you set aside some leftovers which are repurposed in another way the next day. Less waste and less work, who doesn’t love that?!

Fajitas with homemade spice mix over cauliflower rice with fried egg, dinner, Day 4

One of the other great features of the Paleo cookbook is that I created the meal plan so that each day’s menu is featured on it’s own page. This way, you can print out the page on it’s own, hang it on your fridge and not have to run to your computer to follow the recipes.

Chicken tortilla-less soup, dinner, Day 23

Now that I’ve whet your appetite with these amazing dishes, I know what you’re thinking….”How do I get my hands on this ebook?!” Well, that’s the easy part!

Inside-out coconut chicken burger , dinner, Day 26

To purchase the ebook, simply click on the “pay now” button below to pay for it via paypal. When I receive your payment, I will email you the ebook. You can print it out, staple it, glue it together – whatever you wish. You just can’t share it :) I spent hours upon hours of hard work preparing this book for sale. I ask that you do not reproduce it in any form (email, photocopy, or sharing the recipes on your own blog). If you love the ebook as much as I do, plug away! Show your love via social media with hashtag #paleoebook, and don’t forget to tag @busyinbrooklyn!

Apple crisp “cereal”, breakfast, Day 12

Order your Paleo 30-Day Meal Plan today! You’ll receive: -50 pages of over 100 recipes -Pantry and Fridge/Freezer Staples -Building Block Recipes -Holiday or Weekend Meal Ideas -30-Day Meal Plan -30 Day Calendar -Dieting Tips

Butternut squash pie, lunch, Day 6

Paleo 30-Day Meal Plan $15
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For more of what’s in the ebook, and for a chance to win  a copy, visit this post! For FAQ’s, check this out!

I would love to hear about the recipes you are making and enjoying! Please post a comment and share! And of course, if you have any questions at all about the ebook, please don’t hesitate to contact me at busyinbrooklyn@gmail.com!