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Avocado Toast with Cheesy Scrambled Eggs

Thursday, February 9th, 2017

I used to hate scrambled eggs. And I mean hate. When my husband would cook them in the morning, I literally had to leave the house because the smell was too much for me. Runny eggs were my thing, especially in shakshuka, or sunny-side-up with a side of hash browns. Until, that is,  I learned to cook them.

Rubbery scrambled eggs are enough to turn you off for a very long time. But when you learn to keep those curds moist and creamy – not only will you want to eat them – you’ll also find that they don’t actually smell. Smelly eggs are a byproduct of eggs that are overdone. I learned that when I took over the egg cookery (and am reminded of it whenever I sleep in and my husband takes over!)

There’s something else that got me onto scrambled eggs, and that’s cheese! A small handful of mozzarella keeps the eggs super moist and adds a delicious gooey cheesiness that is pure breakfast glory. This has truly become my favorite breakfast.

My husband and I are also converted sourdough snobs, so spreading those creamy curds over some hearty toast with a dose of buttery avocado just can’t get any better. Of course I don’t eat these every day, because lets face it, I don’t eat breakfast every day. But I’d eat this if I did! I know this breakfast looks kinda fancy and intimidating here, but that’s just thanks to my good styling ;) , these toasts only take a couple of minutes to put together.

If you’re feeling up to taking your egg game to the next level, here’s the best advice I can give you: make you sure you use a nonstick skillet and a silicone spatula. If you want to get those deliciously moist and creamy curds, you’ve got to be able to sweep the eggs across the pan, and for that, you need the slippery nonstick surface.

I hope you give these a try! Let me know how it goes!

Related Recipes:

scrambled hard boiled eggs
Purim deviled eggs
poached egg and avocado toast

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Beet, Kale & Goat Cheese Shakshuka

Thursday, August 4th, 2016

I’m super excited to start off my guest posts with a recipe by the talented, creative and adorable Amy from WhatJewWannaEat! Amy and I met through the close-knit kosher blogging community and we share a love of creating fun twists on traditional Jewish foods. Amy is all about putting the JEW in everything, and her bagel posts on Insta always make me hungry! The girl knows the way to my heart (or should I say, my stomach?) ‘cuz she put her own spin on one of my all time favorite dishes, shakshuka! I can’t wait to cook up this dish, and with the Nine Days upon us, there’s no better time to Jew it. (see what I did there Amy?!)

For more great recipes for The Nine Days, check out my Nine Days category, browse my Pinterest board, or scan through the dairy and fish categories in the index!

If you want to win a copy of Amy’s soon-to-be-released cookbook, Sweet Noshings, plus a bonus gift from ModernTribe, don’t forget to enter my GUEST BLOGGER CONTEST! More details here.

Shalom, y’all! I’m Amy from What Jew Wanna Eat, and I’m pumped to share a recipe over on Busy in Brooklyn today. On WJWE, I blog about modern takes on classic Jewish recipes, like Sumac Roasted Salmon or Chocolate Cardamom Halvah, and my first cookbook Sweet Noshings comes out in just a few weeks! I am also the owner of ModernTribe, an online shop for fun Jewish gifts. So I’m busy, but not as busy as Chanie. I’m impressed how she cares for five children all while running her popular blog and doing numerous cooking demos. So I was thrilled to help out when she asked me to guest post on BIB.

I’ve loved following Chanie for years for creative, sophisticated kosher recipes (like Cauliflower Nachos with Harissa Cheddar Sauce or Drunken Hasselback Salami) and daily eats/impressive Shabbat prep on her Instagram. Because I live in Austin, TX, I was online friends with Chanie before finally meeting her when I was in NYC last year. Now we are Internet and real life friends!

Chanie is an expert at using ingredients in surprising ways (Corndog Hamantaschen anyone?), and I love how she incorporates healthy elements into so many of her recipes. With it being the Nine Days, I wanted to create a healthy, hearty and dairy dish to share with y’all. Chanie has made a few versions of shakshuka over the years, so I thought I would offer my own! I love taking classic favorites, and putting my own twist in them, so I added earthy beets, kale and tangy goat cheese for lots of added color and nutrients to your basic shakshuka (which I also love). If you try this recipe, I’d love to see it over on Instagram!

Related Recipes:

zoodle shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka
portobello shakshuka
quick and easy shakshuka

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Banana Nut Greek Yogurt Bowl

Thursday, January 7th, 2016

Bowls are all the rage right now, at least that’s what everyone’s calling them! They’ve got grain bowls, smoothie bowls, salad bowls and soup bowls. Of course these are foods that have gone into bowls before, but now instead of mixing stuff together, the food is neatly organized on a base of smoothie batter, grains, greens or broth. It’s prettier and we all love seeing so many different options on our plates, right?

I’m not a big fan of smoothies, and the idea of topping off a fruit soup with more fruit just doesn’t do it for me, but yogurt I can take. I love to start with a base of plain tangy Greek yogurt. I almost feel like I’m indulging in soft serve (if I dream a little, ok?) and topping it off with some of my favorite toppings makes it feel like a treat. And since muffins or pancakes or scones are not happening around here, I’ll take it!

OK I may have just said that I don’t like smoothies, but the truth is, there is one smoothie that I love and that’s what inspired this yogurt bowl. So if you are into smoothies, give it a try too!

Related Recipes:

banana, date, almond milk & honey smoothie
blueberry sweet potato granola salad with strawberry yogurt dressing
banana oat pancakes
strawberry banana yogurt parfait with homemade granola

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Zoodle Shakshuka

Thursday, October 22nd, 2015

If a food could be my bestie, it would be shakshuka. I can’t get enough of the stuff. Why do I love it so much? Lets count the ways…

    1. it’s sweet.
    2. it’s spicy.
    3. it’s saucy.
    4. it’s got runny eggs.
    5. it’s got runny eggs. (I love runny eggs OKKKK?)
    6. it’s easy to make.
    7. you can dip fresh pita in it.
    8. you can make so many varieties.
    9. you can eat it for breakfast, brunch (my favorite), lunch or dinner.
    10. it’s Israeli and Israel is my <3

Speaking of #10, I’m sharing this recipe with you all in honor of the #LOVEISRAELFOOD which is the brainchild of my fellow Brooklyn foodie and Instagrammer Aliza Salem (follower her @theghettogourmet!). Aliza put together a fun foodie campaign in support of Israel, where we all share our favorite Israeli dishes on Instagram! Go out and buy some Israeli products and post a photo of your dish with some of these hashtags:
#buyisraelicookisraelibakeisraeli, #loveisraelfood, #changeforisrael and #onenationoneheart! I can’t wait to break the internet with all our droolworthy dishes!

I’m getting in the spirit of things with this zoodle shakshuka, because I had to bring together two of my favorite things: zoodles and shakshuka! I spiralized both zucchini and yellow squash, to give this a 2-tone effect, and it came together in no time. Who doesn’t love that!

Zoodles are all the rage these days, so if you haven’t hopped on the zucchini noodle train, it’s time. I wrote all about the different tools that you can use to prepare zoodles a little while ago, so give it a read!

If you’re not much of a reader, I’ll sum it up for you in one sentence. For quick and easy zoodles, use this and for a fun tool that you can use with lots of different produce, use this. It’s that easy my zoodle novice friends.

And if you’re looking for some inspiration for the #loveisraelfood campaign, you know you’ve come to the right place. You can try stuffing some roasted eggplant like this, or grilling up some halloumi like this. You can go a little crazy with halva flavors like this and this or work in some za’atar like this and this. Of course you can go more classic like falafel and shawarma or go a little crazy with rosewater or harissa. Whatever you do, it’s sure to be delicious. B’taavon!

For the zoodle shakshuka recipe, head on over to the Arutz Sheva blog!

Other Shakshuka Recipes:

baked portobello shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka 

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Banana Oat Pancakes

Tuesday, July 22nd, 2014

We’ve all had leftover bananas. I bet you even have some sitting on your counter right now. Surrounded by fruit flies. Don’t you just hate that???

Summer fruit flies kill me. I’ve tried every trick in the book! (And if you have any others, send them my way!). I can’t have my bananas sitting on the counter, so I’ve got to think up ways to use them up. The thing is though, I’m not the biggest banana person. I like bananas – freshly ripe and creamy. But when I start to mix them into other foods – I get picky.

Banana bread is good by me. Banana oat muffins too. Smoothies are a given. Especially this one. Why not pancakes?

I make pancakes for breakfast at least once a week – my kids can’t get enough. Even my husband has gotten in on the pancake fun as we explore creative flavors. These are our favorite!

When I served these up for breakfast one weekday morning, I got a 2 out of 3 from the kiddies (since one of them detests bananas, and there was no hiding them here!)

The great thing about this recipe is that they’re not altogether bad for you. Chock full of oats and potassium-rich bananas, they offer more than the standard pancake – and they’re even dairy-free! Although if you want to go even healthier, try these incredible 4-ingredient Paleo banana pancakes from kitchen-tested. They’re amazing!

Related Posts:

pumpkin ricotta pancakes with cranberry syrup
speculoos pancakes
cheese pancakes with raspberry sauce

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Cinnamon Honey Walnut Butter

Thursday, July 17th, 2014

It feels like forever since I’ve posted real recipes! I’ve been so busy with the ebook, cooking demos and traveling abroad that I haven’t had a chance to really get in the kitchen. Luckily, I have a few recipes that I’ve been saving for days like these, and I’m finally digging them up.

Making your own nut butter is a lot easier than it looks. And the possibilities are endless! Almond butter, peanut butter, pecan butter, hazelnut butter (hello nutella!)….there are so many to choose from! Some people opt to soak and dehydrate their nuts before processing (it makes it easier to digest, improves the flavor, and removes bitterness), but that just takes the easy out of it! I go the quick route – blend, blend and blend some more until they go from piecey to mealy to ground to creamy…yummy! Stay tuned for the perfect compliment to this butter – banana oat pancakes, coming to the blog next week!

Related Recipes: sugared almonds

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Spaghetti Squash Shakshuka

Tuesday, June 17th, 2014

If you’ve been following me on Facebook or Instagram, you probably know that I’ve been doing the Whole30 diet. Ever since I had baby #4 back in October, shedding the pregnancy pounds has not been easy. My go-to weightloss plan has always been The South Beach Diet, but it just wasn’t working for me this time around. I guess as we get older, our bodies change and what may have worked for us in our twenties, just doesn’t cut it during the big 3-0.

I had been seeing the Whole30 plastered all over Instagram and I was curious to see if it would work for me. My friend Melinda of Kitchen-Tested was raving about the diet, and after pushing it off for some time, I finally took the plunge! I chronicled my Whole30 diet via social media, sharing my meals for everyone to see. It held me accountable and made me feel like I had to stick to the program, or else I had a lot of people to answer to!

One of my biggest rules of dieting is to eat well. If I munch on salad greens every day, I feel deprived, miserable and hungry! On the other hand, when I take the time out to prepare a satisfying meal, I feel full and I don’t end up with cravings. Three meals a day becomes more than enough and I don’t feel the need to snack in between.


And so, each day, I challenged myself to come up with exciting recipes and dishes. Omelettes certainly became boring over time, so I turned to one of my favorite dishes – shakshuka. I prepared jalapeno shakshuka, marinara shakshuka and even meat shakshuka! But I really hit the jackpot with this incredible spaghetti squash shakshuka. The strands of spaghetti squash coated in runny egg yolk is so spectacular, you feel like you’re eating something so indulgent – and you are!

Dishes like these carried me through the Whole30 without a single mistep. I originally went on the diet to lose weight, but I never imagined the amazing after-effects that 30 days without sugar, dairy, carbs, legumes or alcohol would bring. Yes, I lost 8 lbs, but even better than that was that my sugar-cravings all but disappeared and I never feel the need to snack anymore. I eat when I’m hungry – and I eat well, but that is all! I feel so in control of my eating habits, and I don’t crave that added drizzle of honey or the teaspoon of sugar that I once did. In fact, just a few days after I completed my Whole30, I spent Shavuot with friends where I was surrounded by dairy delicacies and delicious dishes of all kinds. When I tried to eat a salad that had a sweet salad dressing, I was so overwhelmed by it’s cloying nature that I literally could not swallow it. There is no question that the Whole30 changed my taste towards food and my attitude as well. I much prefer savory to sweet now, in fact I plan to continue following the Whole30 diet until I lose another 20 lbs. After that, I will transition to a Paleo diet (the Whole30 is based on it, it just has more restrictions).

One of the other great outcomes of the Whole30 diet, is something I could have never imagined. When I began posting photos of all of the delicious meals I was preparing, the requests for recipes poured in. At first, I shared the recipes under the photos, but after a few days I realized, why don’t I just compile a 30-day meal plan? And so, without much ado, my Paleo ebook was born! Writing a cookbook has seemed so far away for the longest time – and a real, physical, turn-the-page kind of cookbook might be. But this ebook has allowed me to share over 100 recipes without nearly as much work as a hardcover book would be. I am still working on the last bit of edits and recipe testing, but the ebook should be available within the next 2 weeks! Stay tuned for more details in my upcoming posts and look out for the #Paleoebook hashtag via social media. I think I smell a giveaway.

 

Related Recipes:

baked portobello shakshuka
quick and easy marinara shakshuka

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S’mores Oatmeal

Tuesday, April 29th, 2014

I don’t know if I’ve ever walked you through the BIB process before, but I think it’s about time. Let me start by telling you that my posts don’t happen in realtime. If you want to follow what I’m cooking/eating now, check out my Instagram feed or follow me on Facebook. As for the blog, the stuff you see here may or may not have been cooked weeks, or even months, ago. Case in point: I did not make this decadent s’mores oatmeal for breakfast today (I am currently on the Whole30 diet cleanse!). I didn’t make it yesterday, or even last week. I made it back on December 24th – last year! Even I can’t believe it’s been that long! Why has it taken me so long to post? Read on.

As you might imagine, blogging takes up lots of time. From testing the recipes to photographing them – there are hours of work involved. Hours, that I don’t usually have with 4 kids in tow. So instead of cooking and photographing every day, I usually reserve a day for a full-fledged cookingfest. I’ll make and photograph 3 or 4 recipes at a time and save them on my computer to post at a later date. I usually invite over some family or friends to share the bounty!

When I have a handful of recipes saved, plus some ideas for future ones, I set up a blogging calendar that I fill up between holidays. Sometimes, recipes get lost in the shuffle, especially when I have to squeeze in holiday-related posts some 2 weeks before it begins. This is one such recipe, and I’m sorry it’s taken so long. I guarantee it was worth waiting for!

Breakfast could not get any better than rich and creamy chocolate oatmeal topped with toasted marshmallows and crushed grahams. The best part is, you get to make it from scratch, so it’s not full of ingredients you can’t pronounce, like all those funky flavors in the store. I love that you get to deguiltify the whole smores-for-breakfast thing by incorporating into a healthy dish like oatmeal. After all, who said oatmeal has to be boring?

Related Posts:

baked pumpkin oatmeal
oatmeal cookies
pear, ginger & oat smoothie
banana oat muffins

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Scrambled Hard-Boiled Eggs

Thursday, April 17th, 2014

They say necessity is the mother of invention and I guess that’s how this recipe came to be. I mean, you can’t say you’ve really tried every type of egg dish over Passover until you’ve tried scrambled hard-boiled eggs, right?

My mother has been making these on Passover for as long as I can remember. She learned to make them from my grandmother, who learned to make them from her mother. I’m not sure if this is a traditional Hungarian dish, or if my great-grandmother invented it. I imagine there wasn’t much else to eat back in Europe besides for eggs and potatoes, with a little chicken or meat on the side, if they were lucky. So creativity with eggs and potatoes was a must. How else can you explain adding hard boiled eggs to runny scrambled ones?

Eggs on eggs might sound kind of weird. Ok, it does sound really weird, but trust me when I tell you that these scrambled hard-boiled eggs are incredibly delicous. Adding hard-boiled eggs to the scrambled ones make this dish substantial enough to serve for lunch, with a side of salad or matza and cheese.

Scrambled hard-boiled eggs is just one of the interesting recipes my family whips up with eggs over Pesach. There’s also our sweet nut omelette that we’d whip up for breakfast and the mock chopped liver that begins with some deeply caramelized onions.

Aside from eggs and potatoes, sauteed onions are the other quintessential Passover ingredient. Since we don’t use spices or processed ingredients over the holiday, sauteed onions are a crucial base for adding flavor to every dish. These scrambled hard-boiled eggs are no exception.

 

Related Recipes:

how to make perect hard-boiled eggs
Passover sweet nut omelette
Passover baked portobello shakshuka

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Pear Ginger & Oat Smoothie

Sunday, February 2nd, 2014

I’m always so inspired when I see people posting pics of their green detox smoothies and drinks. It makes me want to go out and buy a juicer. Today, my sister in law took me to an amazing smoothie bar on the Hollywood Beach Boardwalk. They make a mixture called Thank God Juice which includes a combination of spinach, kale, collard greens, parsley, celery, fennel and romaine. You can add Thank G-d juice to any other juice flavors, or drink it straight-up. I’m the type that needs to hide the greens in my smoothies so I added apple, beet and carrot juice.

Since I don’t yet have a juicer, blended smoothies are all I can make – but they can be just as healthy and delicious! I love adding oats to my smoothies – they turn a fruity drink into an all out breakfast. Ginger adds great flavor and brightness, not to mention various health benefits.

What are some of your favorite juice or smoothie combinations? Share it with me in the comments below!

Other Smoothie Drinks:

pumpkin pie smoothie
tropical fruit smoothie
persimmon yogurt smoothie
banana, dates, milk & honey smoothie

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