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Falafel Cauliflower Poppers (Baked!)

Thursday, June 23rd, 2016

You guysssss!!! This post makes me so excited, I have no words! OK, I always have words, many of them. But where shall I begin?

If you’re a dedicated follower of my blog, you know how much I love

  1. trendy recipes
  2. hybrid recipes
  3. ISRAELI recipes
  4. healthy makeover recipes

Am I right? Does that just about sum up my food blogger style or what?!

Well this here genius idea just about incorporates all of those passions! Cauliflower trend – check! Falafel/breaded cauliflower hybrid – check! Israeli recipes – Oh my god yes, check!! And healthy makeover recipes – definitely check, check!!

Ever since my crazy cauliflower nacho hack went ridiculously viral, I’ve been wanting to come up with an equally amazing cauliflower idea, and when Knorr sent me over some of their falafel mix, I knew I had it in the bag. And then I tasted them, and I was all “why hasn’t the whole world made these like every single day of their lives?!?!” Yup. You’re welcome.

Breaded cauliflower has always been a favorite snack of mine, but since they’re usually fried, I don’t have them too often. I also avoid using fresh cauliflower, since it’s such a pain to check for bugs (kosher law forbids the consumption of insects), so I came up with a recipe that solves all those problems! You’re welcome.

So, not only are these cauliflower poppers supremely delicious, they’re made with thawed frozen cauliflower (no checking necessary) and they’re baked, not fried! You wouldn’t believe it from the insanely crunching coating, but oh yes, they are practically guilt free. Did I say you’re welcome yet?

Speaking of which, I want to thank Knorr for making these semi-homemade poppers so easy to put together using their prepared falafel mix. I’ve not usually a fan of prepared mixes but falafel is an extremely time consuming effort – between soaking the beans, processing the mixture and frying the balls… I’m all for convenience in this case!

Convenience is the name of the game these days. With school out for most of the kids, I’ve got summer prep on my mind and lots to do. Plus the NYC heat is totally draining me and getting dinner on the table every night is not as easy as it used to be. I’m thankful for kid-friendly foods that might use some store bought ingredients to help me out – like bottled BBQ sauces for quick and easy pulled chicken/beef, frozen ravioli that I can just heat up with some marinara, and even pancake batter that makes breakfast a cinch. I may be a do-it-yourself, made-from-scratch gal at heart, but I’m a very practical mom IRL (in real life!). Summer conveniences, here we come!

Speaking of summer, make sure you put these on your NINE DAYS menu, will you? You can thank me later.

You’re welcome!

This post was sponsored by Knorr Falafel. All opinions are my own. 

Related Recipes:

falafel latkes with harissa tahini
spinach falafel burger
smoked paprika popcorn cauliflower
cauliflower nachos

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Cowboy Cookie Dough Bites

Thursday, October 29th, 2015

It’s hard to believe that I’ve been blogging here at BUSYINBROOKLYN for the last five years. Yes, for almost five years (my blogoversary is in January) I have been consistently posting recipes and sharing my love and passion for food. It truly blows my mind.

If you’ve been following me since the early days (and I know some of you loyal readers have), you might remember a popular cookie that was one of my very first posts, these cowboy cookies. Why these kitchen-sink-style cookies are called cowboy cookies is anyones guess, but they are popularly made with oats, pecans, coconut and chocolate chips. The chunky cookies are so fantastic, I decided to create a healthy, vegan version using medjool dates, one of my favorite things. The result? They look like cookie dough, the taste like cookie dough, and they’re all natural. You gotta love that!

Now when you’re making a raw truffle, you have to go for good quality ingredients because nothing is getting cooked. That’s why I use my favorite brand of chocolate chips, California Gourmet. There’s a reason their popular blue and red bags are now available in over 300 stores, most recently available in Illinois. The rich and chocolaty pieces really take these truffles up a notch!

Ever since my family has been introduced to a slew of food allergies, I’ve been trying to find ways for all my kids to be able to enjoy treats like cookies, without using any eggs. My eldest daughter loves cookie dough (she always picks out that flavor in the Ice Cream store) and my youngest is positively obsessed with chocolate chips. A cookie dough truffle was definitely the way to go, but I never imagined that something so wholesome would taste SO GOOD, and so much like cookie dough. My next challenge? Making an egg-free birthday cake. Anyone have any suggestions?

With the big FIVE YEAR blogoversary coming up, I’m also taking suggestions on what improvements you’d like to see on the BIB blog, and new recipes and ideas that you’d like me to post in the coming months. Share your ideas, comments and suggestions with me below!

I want to offer a huge congratulations to California Gourmet for winning the NEW PRODUCT award (in the baking category) from Kosherfest this year! You truly deserve the honor!

This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of over 300 stores that carry the brand here).

Related Recipes:

cowboy cookies
grape nut coconut crunch cookies
oatmeal breakfast cookies (oil-based!)
gingerbread date truffles

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Za’atar Roasted Chickpeas

Wednesday, January 29th, 2014

Ahh, za’atar, a delicious spice blend of sumac, thyme, oregano, sesame seeds and salt – there’s nothing quite like it!

When my grilled corn with za’atar garlic butter was recently featured in a lineup of za’atar recipes on The Huffington Post, I knew I had to reach for the Middle Eastern spice once again.

People are always asking me for healthy snack recipes that they can make on a whim. And I always suggest my go-to diet snack – roasted chickpeas. I give lots of savory & sweet ideas in this old post, but it’s buried deep into my blog, and it doesn’t get much attention. So here we are again with this new za’atar variation – my favorite flavor of all!

Other Za’atar Recipes:

honey roasted za’atar chicken with dried fruit
grilled corn with za’atar garlic butter
malawach cheese pastries with dipping sauce

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Chewy Date Granola Bars

Tuesday, October 15th, 2013


I love a good snack. One that’s sweet and chewy and wrapped in bakery twine. I’ve wanted to develop a recipe for homemade granola bars for the longest time, but I also wanted them to be somewhat healthy. My latest infatuation with coconut oil helped me bring all the components together (quite literally) – for a sweet and tasty bite. Wrap these chewy guys up in parchment paper, and throw them in your bag for the perfect healthy snack on the go.

1 year ago: roasted chickpeas
2 years ago: healthy baked pumpkin oatmeal

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Blueberry Frozen Yogurt Bites

Monday, June 3rd, 2013

When it comes to summer, especially here in Brooklyn, I think most people are about eating light and healthy foods that keep them from feeling heavy. Fruits are especially welcome on a hot summer’s day, as long as they’re cold, or my favorite way – frozen.

If you’ve ever bit into a frozen grape, you know just how a little time in the freezer can turn a simple grape into a sweet and creamy frozen snack. Chocolate-dipped frozen banana’s are another popular guilt-free delicacy. And then there’s the fruit-filled ice cubes, and the all-fruit Popsicle blends. But have you ever tried a Greek-yogurt-covered-frozen-blueberry?

Frozen blueberries are good enough on their own, but dipped in vanilla Greek yogurt, they’re simply outstanding. The yogurt freezes to form a creamy coating over the blueberries, making it the perfect snack on a hot summer day. Once you give these delicious frozen treats a try, you’ll be dipping everything from apricots to raspberries in your favorite Greek yogurt flavor. So have fun, get creative and enjoy the best that summer has to offer!


1 year ago: loaded baked potato omelette
2 years ago: strawberry rhubarb soup

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Smoked Paprika Popcorn Cauliflower

Sunday, February 3rd, 2013


If you read my review of the fabulous restaurant Pardes, you may have noticed that my meal started off unconventionally, with a giant cup of smoked paprika popcorn. That stuff was so incredible that I went back for more. And more. And then I pulled my popcorn machine out from the basement and I even made my own. And finally, I realized that if I don’t stop with my smoked paprika popcorn addiction, I will need to check myself into a 12-step program for popcorn addicts.

I realized that what I really loved most about the popcorn, wasn’t the popcorn at all. It was the amazing smokiness of the paprika. I’m a huge fan of smoked paprika in general. I put it in my cholent, sprinkle it generously over my roasted chickpeas, and slather it all over my roasted chicken. So, I decided to come up with a healthier, less carby version of my favorite Pardes treat, using cauliflower to mimic the popcorn. And that’s how this delicious healthy version of smokey “popcorn” cauliflower came about. Don’t be shy with the paprika, douse it on heavily for optimum smokey flavor!  This stuff is great for snacking or served alongside a piece of grilled chicken or steak!

1 year ago: my ultimate guilt-free breakfast
2 years ago: london broil with red wine reduction sauce

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Spicy Roasted Edamame

Tuesday, December 25th, 2012

I am so excited about this post. And not because of the recipe (even though it is incredibly delicious!). It’s because I finally cracked the code to the mystery of food photography. OK it’s not exactly a mystery, but it was to me. If you’ve been following my blog for a while, you  may have noticed how my photography has been slowly evolving. First, I ordered this book. And then this ebook. Then I took a photography class. And then I listened intently to the talented food photographer Noah Fecks at the Kosher Food Blogger Conference. And finally, finally, I pulled out my tripod from the basement. As if 2 books and a class in photography didn’t stress it enough! I was just too lazy to set up a whole mini “studio” to photograph my dishes. But slowly I’ve been pulling out little things here and there (like my son’s old portacrib mattress that serves as my lightboard!) to form my little space in the corner of my kids playroom. Here’s a peak at my “studio”!

So, now for the food! I absolutely love those spicy wasabi roasted peas that they sell with the nuts in all the drug stores. You know what I’m talking about right? Well I wanted to recreate them at home, so I started playing around with some recipes. And here’s what I learned: wasabi loses it’s potency when heated. That’s right. Once you put wasabi-anything in the oven, it loses it’s flavor and it’s like you added nothing! So, to get that spicy kick, I added Asian hot sauce (sriracha) and sprinkled on wasabi powder once the edamame were browned and toasty. The resulting healthy snack is incredibly addicting. I like the medium spice level but you can adjust the sriracha to make it more or less hot. Roasted edamame beans are best eaten fresh, straight out of the oven!

For more Chinese recipes, check out the kosher connection link-up below!

1 year ago: crunchy shriveled green beans
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