Category: Breakfast

Smoothies Two Ways!

I’ve never been a big smoothie drinker, and mostly because I just find it a hassle to have to blend everything up. You have to shlep out the blender, clean it after, and all for a drink? It doesn’t seem worth it.

But a new product on the market has totally revolutionized the smoothie industry – Swirbie! The fruit comes in nifty pods that all but dissolve in your drink, no blender required. I am hooked!

My kids have been drinking smoothies all summer, no blender necessary, and we even get to prepare smoothies on Shabbos. I love to add the pods to coconut water, seltzer or different varieties of milk for a truly refreshing drink.

One of the best parts about the pods is that since they’re frozen, you don’t need to add ice, so there’s no watering down your drink. I call that a win-win!

This chili lime smoothie was inspired by Trader Joes viral chili lime seasoning, and I’ve been drinking it on repeat, it’s that good!

One of my favorite smoothie blends that I picked up from living in Israel is banana + date + tahini + milk. The flavors pair really well and it makes for a filling breakfast on the go.

And for a truly decadent treat, top off your smoothie with some shredded halva (or halva floss, as I like to call it!), it really takes it over the top.

Swirbie pods are available in strawberry, mango, peach, blueberry, banana and spinach flavors. You can use them on their own or blend two flavors together for an equally delicious drink!

You can find Swirbie pods in the freezer section of your local kosher supermarket.

This post is sponsored by Swirbie.

 

Related Recipes:

pear ginger and oat smoothie
pumpkin pie smoothie
tahini frappuccino

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Shaktuna (Tunisian Tuna Shakshuka)

Having recently traveled to Paris, I have a newfound love of tuna – and not the type we mix with mayo and stuff in a bagel. But the kind that’s canned in good quality olive oil and served with sesame bread. Or the kind that’s stuffed into a teeny tiny sandwich with potatoes, eggs, capers and olives: the Tunisian tuna sandwich known as Fricassé.

I made my way to Charles Traiteur, the popular kosher catering/take-out to taste their renowned Tunisian Tuna Sandwich, a soft sesame baguette stuffed with tuna, eggs, harissa, olives and a hint of mustard. It was good, but it didn’t quite live up to the hype, maybe because the bread was soggy.

But then I went back before Shabbos and got their Tunisian Fricaseé sandwich – mini bites of heaven with the same ingredients of the tuna sandwich, only on delicious fried bread and I haven’t stopped dreaming about it since!

Now lets go back a couple of months, when I was introduced to Finer Fin tuna, aptly named because that tuna is FINE!!! I have been hooked on their amazing flavors, including Mexicana, 3-Bean, Zesty Lemon and Spicy Chili. Each filet is hand-sliced and packed in extra virgin olive oil. The tuna is wild caught, a great source of Omega 3, Non-GMO, low in mercury and sustainable caught. It basically sells itself!

So, back to Paris, I came home re-inspired on the tuna front and decided to do a riff on shakshuka and the classic Tunisian Tuna sandwich and let me just say…WOW. Like seriously this makes the perfect breakfast, brunch, lunch or even dinner. It was just THAT good.

Because Finer Fin’s tuna is already packed with flavor, it needed only a small can of tomato sauce to create a base for shakshuka. I added the other classic elements of olives and capers, but you can easily leave those out if you’re not a fan of briny flavors.

You can also throw in some spinach or kale into the mix if you’d like, which is really what I love about shakshuka – it’s just so versatile! (see the gazillion different combos I linked to below, I can’t get enough!).

So if you’re looking for a taste of Paris, or you just want a quick and easy dinner to get on the table, look no further than SHAKTUNA!

This post has been sponsored by Finer Fin. All opinions are my own.

Related Recipes:

roasted eggplant shakshuka
Mexican quinoa shakshuka
beet, kale and goat cheese shakshuka
zoodle shakshuka,
garbanzo bean shakshuka with labneh
spaghetti squash shakshuka
stuffed portobello shakshuka

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Orange Cardamom Noodle Kugel

Well hello there blogosphere, it’s been so long, hasn’t it?! Life has been hectic as ever, but I’ve always got my blog on the back of mind, wanting to cook, and photograph, and post and just share with y’all. Pesach (in Beijing, China!) has come and gone. I’ve since been to Ohio, and off to Antwerp tomorrow, and guess how I’m celebrating? By making kugel!

If you know me, I consider myself the Anti-Kugel. Yes, that’s right. I’m Jewish and I don’t like kugel! Why, you ask? Well I believe that instead of boiling up veggies, mashing them, and then mixing them with oil and eggs and who-knows-what-else, why don’t you skip the whole complicated process and JUST. ROAST. VEGGIES. Same goes with potatoes. And noodles? Well you can cook em and eat em JUST. LIKE THAT. But alas, kugel has stood the test of time, and you’ll find the gazillion calorie concoction in most Jewish Ashkenazi houses on Erev Shabbat (my mom included)!

So what, pray tell, is kugel doing HERE? Well in one word: Shtisel. The viral Israeli TV series that was made popular by Netflix has captured my heart, and that of many, Jews and non-Jews alike. It has me craving Israeli salad with tahini, tea, and all sorts of traditional heimish foods that I haven’t looked at in years. In short: If Shtisel has ME making kugel, and you’re not watching it, then you’ve got to GET. ON. IT. Chasdei Hashem I’m here to spread the Shtisel love!

So I’ve been sprinkled with “heimish” dust but that doesn’t mean that I’m going to made traditional kugel, because, well, I’m still ME. And because Shavuos is coming up, what do you think I did? I made dairy lokshin kugel – one that’s lightened up with the refreshing taste of orange, cardamom and vanilla bean + some ricotta for creaminess and yogurt for some tang. All in all, a perfect compliment to your Shavuot menu. B’hechlet!

Related Recipes:

orange cardamom malabi
shavuot menu roundup
rosewater cheesecake mousse parfaits
Bubby’s challah kugel

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Salted Tahinut Chews

I’m not much of an actual peanut person but peanut butter is my jam – and I definitely love the iconic sandwich. In fact, during my last pregnancy, I craved PB&J sandwiches for the first few months, and I secretly hoped it would immunize my baby against peanut allergies. Once my daughter was born though, that all went out the window because my house it peanut free, and you won’t find any bamba in the pantry.

A couple of years ago, when my now-5-year-old son was about 16 months old, I gave him a Larabar for snack, and a few bites in he broke out in hives all over his body. Having never dealt with food allergies with my other children, I wasn’t really familiar with such as extreme reaction, but I gave him Benadryl and he fell fast asleep. When I went to check on him, his lips had turned blue so I quickly called Hatzalah and he was rushed to the hospital, with a dose of epinephrine administered on the way. Thus began my journey as a mom of a child with life threatening food allergies.

Let me tell you – there is literally nothing more terrifying than watching your child struggle to breathe because of something they ate. I always try to use my platform to spread awareness because I know what it means to be that clueless parent who is lucky enough to be unfamiliar with food allergies. When my son turned three and started to wear a kippah, I partnered with iKippah to design the first ever ALLERGY KIPPAH to help keep young boys with food allergies safe. My son proudly wears his kippah and I know that in case of an emergency, his allergy and emergency information can all be found underneath.

So what has that got to do with TAHINUT CHEWS? Well, since my house is peanut free, but thankfully we are free of sesame allergies, TAHINI has become our new peanut butter. And the truth is, it’s a great stand in. The texture is pretty similar and pure raw tahini paste really does taste a bit like peanut butter too. I use it in recipes like my tahini muddy buddies, in place of peanut butter in Asian sauces, cakes and treats. The best part is, you don’t have to melt tahini, since it’s liquid at room temperature, so this recipe comes together in just minutes. And I love that I don’t have to forgo one of my all time favorite indulgences – Rice Krispies Peanut Chews!

Now if you’ve got a peanut AND a sesame allergy? I truly feel bad for you! I always say G-d was good to me by at least saving us from a sesame allergy because TAHINI IS LIFE. Although I’ve got you covered there as well – cookie butter works as a great alternative to peanut butter too!

Related Recipes:

tahini muddy buddies
tahini scones
sweet tahini dip
halva krembos
halva and ricotta stuffed figs

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Hawaij Honey Cake with Labneh Frosting

If you are lucky enough to own a copy of Millennial Kosher, chances are you are one of hundreds who has made my hawaij garlic confit a staple on their Shabbos table. I for one can not get through the weekend without the intoxicating smell of hawaij wafting through my home. And my challah can’t live without dipping into the fragrant oily dip.

I’m proud to have introduced so many people to one of my favorite spice blends – a Yemenite curry that is famous for it’s use in chicken soup. What many don’t know, however, is that there is also a sweet version of hawaij, traditionally used for coffee. Since many honey cakes incorporate coffee into the batter, I figured that spicing up the cake with some hawaij for coffee was the perfect way to introduce the sweet side of the Yemenite spice.

Besides for the fragrant spice blend, I also incorporated one of my favorite Israeli ingredients – silan or date honey. It’s interesting to note that when the Torah speaks of Israel being the “Land that flows with milk and honey”, it is actually referring to date honey. There is nothing quite like dates from the shuk in Israel, and silan has become a much-loved ingredient in my house. It works both in sweet and savory applications (try it over pargiot!) and it’s delicious when paired with tahini.

Now lets talk about the other unique component of this amazing recipe – the frosting! If you’d never tried making labneh before, it’s so much easier than it seems! Labneh is the Israeli cream cheese – light and creamy with a healthy dose of tang. I’m personally not a fan of classic American cream cheese, so it’s all about the labneh for me!

Labneh is extremely versatile – it can be rolled into balls and marinated in olive oil with different spices, drizzled with some olive oil and za’atar for dipping pita, or made into a sweet frosting with some added hawaij to perfectly compliment this breakfast loaf!

I am totally obsessed over how this recipe came together! The cake is crazy moist, nothing like that dry honey cake we all dread. The hawaij adds just enough spice, but nothing over the top, and the creamy frosting adds a nice tang to balance out the sweetness of the cake.

My favorite part about this cake though, was decorating it!! I had a vision for incorporating my favorite seasonal fruit – figs – and I just love how it came out! Feel free to play around with fresh pomegranate, honeycomb, cinnamon sticks and other fun toppings to make the cake your own.

I always say I’m not a baker, but this recipe helped me realize that even though I don’t like the science of baking, there is still so much room for creativity and if I can get around the technicalities, I can create a masterpiece.

Here’s to a New Year of trying new things, delicious eats and sweetness all around!

This post was sponsored by Norman’s. All opinions are my own. 

Related Recipes:

parsnip honey cake with cream cheese frosting
honey cake with caramelized apples
bourbon honey cake balls

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