Brunch

...now browsing by category

 

Everything Bagel Keto Crackers

Wednesday, January 23rd, 2019

I’ve been dieting ever since I can remember, and if you’ve been with BIB since the early days, you probably remember when I posted about the South Beach Diet which I went on religiously after every baby. But then I started a career in food and diets that eliminated entire food groups became difficult to stick to. I also had a 90 day stint with Whole30, which I still firmly believe in as a nutritional reset, but not really as a way of life. It’s far too restrictive and there was so much prep involved which became near impossible with my busy lifestyle.

So, when I finally decided I was done with my yo-yo habits recently, I wanted to commit to a plan, if only for a few months – but a strict regimen that would help me lose the cookbook + baby + stress weight of the past few years – and with lots of people I know losing weight on keto, I decided to jump in blindly.

I thought keto would be easier to manage – that is, no major food planning – and I have to admit that that part is totally manageable. Since I cook pretty healthy for the most part, I find that adapting my regular dinners is pretty easy. I have no problem with grabbing a quick lunch, and I mostly skip breakfast, which isn’t a bad thing on keto since 16 hours of intermittent fasting is encouraged. The problem then, is the counting.


I legit hate diets where I have to weigh my food or count my calories. Maybe it’s the flashbacks of being on Weight Watchers in high school, when my scale became my best friend, but it’s legit the worst part about this diet. In this case, you’re not quite counting calories or weighing your food – you’re counting MACROS = grams of protein, carbs and fat throughout the day.


For optimum results on keto, it’s important to stay within your macros if you want to stay in ketosis. Keeping carbs under roughly 20 grams is HARD because every. single. thing. has carbs. And I’m not talking about pizza or pastries here. I’m talking about not overdoing the veggies. I’m also finding it hard to reach my fat macros, and for the first few weeks, I religiously entered my entire food diary into the Carb Manager app to keep track- and I saw a big difference. The weight came off easily. But now as I’ve settled into the diet, I’m getting sick of counting and while I haven’t gained any weight, the scale (and my inches) are extremely slow moving.

I’m still not ready to quit though, I just want to find the right balance for myself because I know this plan can really work if you do it right. In the meantime, these super easy keto crackers (which I adapted from this Pesach recipe by the genius challah/babka queen @naomi_tgis, Naomi Elberg), have been getting me through Shabbos meals because we all need some crunch to eat with our salads/dips when everyone else is eating fluffy Challah.

I’ve been trying them all different ways, and the everything bagel version wins hands down, but give the variations a try as well when you get bored of them!

Related Recipes:

how to build a fish board
artisan toast, 6 ways
tuna with anchovy panko crumbs

Post a Comment

Tunisian-Style Tuna Nicoise Salad

Tuesday, December 25th, 2018

Early followers of my blog will remember my South Beach Diet days, and if you’ve been following for the last few years, my Whole30 phase. Yes, I’ve been dieting my entire life, I can write a book on it (oh wait, I did!).

Since I had my last baby, over two years ago, it’s been about food freedom for me – and for a few reasons. Firstly, I decided I didn’t want to live my life on a diet anymore, and I wanted to be able to enjoy food and be OK with it. I did put on some weight, which is what will happen if you’re in my industry and you just let yourself go – but I accepted it and decided that I would learn to love my body at any size.

From a recipe testing perspective, because I was working on my cookbook, I didn’t want my palate to be off, which is what will happen if you’re on a diet that restricts sugars or carbs. After a few rounds of Whole30, everything tasted cloyingly sweet to me and if you’re developing recipes for a cookbook, that can be a problem. I remember testing this recipe during my Whole30 (tasting it and spitting it out!) and when I made it several months later for a Shavuot cooking class, I found that it really needed more sweetener (recipe has been adjusted!). If you’re testing recipes for a living, you need to appeal to the average palette, so a diet can really throw things off. That’s another reason I decided to let myself go and not be restrictive.

I started following a lot of body-positive Instagram accounts and really tried to work on being comfortable in my larger size, but if I’m being honest, I just didn’t feel like myself. I was self conscious, uncomfortable behind the camera, and going shopping left me feeling totally depressed. Physically, I felt tired, lacked energy and just wasn’t motivated to make a change.

This year, on my 38th birthday, I looked in the mirror and decided it was time to make a change. Either accept and love myself at any size, or change that size to one that would make me more comfortable in my skin. I was done with the yo yo eating, and I just wanted to gain back control. For me personally, I don’t do well with intuitive eating or mindfulness, I need a strict regimen otherwise I don’t keep to it. So the day after Chanukah, I took the diet plunge and went keto. No excuses, no back and forth on which diet to choose, just jumping right in without thinking, and it’s the best thing I could have done. I shared it on Instagram so that I would hold myself accountable, and I’ve been going strong for two weeks (although it already feels like months!). It’s amazing how long a day can feel when you’re watching everything you put in your mouth!!

It scary to put yourself out there today. Someone recently told me that we live in the “offended” generation and it’s so true. It’s like we’re all tiptoeing around each other because we might say the wrong thing. Well to all the diet-shamers out there who aren’t OK with people going on a diet, here’s what I believe and I’m sticking to it: I reserve the right to feel comfortable in my own skin, and it’s no one elses right to tell me if I should lose weight, or if I should accept my body the way it is. It is MY body and it is MY right to make that choice. Yes, I’ve gone keto – because I want to feel healthy again and be healthy again and I want to be able to like what I see in the mirror, and there’s no shame in that.  This, to me, is true food freedom. The freedom to make your own choices about the foods you eat, and weighing those choices in a conscious way.

I’m so excited to share this delicious recipe that I came up with last week for my keto-approved lunch. I went a little overboard with the tomatoes, but I’ll get there!

Related Recipes:

harissa roasted chicken
harissa whipped feta with za’atar eggplant chips
cauliflower nachos with harissa cheddar sauce
Greek salad with feta croutons

Post a Comment

Pizza En Croute

Thursday, December 6th, 2018

Happy Chanukah!!!!! The holiday of donuts, latkes, fried food, gelt and cheeeeeeesssseeee is here! Does it get any better?

Of course we don’t count calories on Chanukah, because we celebrate the miracle of the oil where a small jug miraculously lasted for 8 whole days and the story of Yehudit who bravely lured a Greek general with wine & cheese and them chopped off his head in his drunken slumber. I mean how can we not honor our history and tradition by filling up on goodies??! You don’t have to ask me twice!

Of course Chanukah is also special to me because I was born on the fifth night, and 16 years ago, I got married on my birthday. I made that choice because I knew that the day held so much blessing and power, and I held onto the belief that it would carry me through my married life with lots of good vibes and the power to illuminate.


I never imagined that life would take me on this unexpected journey. That I would one day become a food writer, and that I would be blessed to carve out this humble space for myself on the web, and on your bookshelf. I feel especially grateful this Chanukah for all the miraculous blessings of the past year. For more success than I could have ever imagined. My heart is so full and I don’t even know how to thank you. So I’ll just keep cooking and sharing what I love, because that’s the only way I know how.

So I made pizza en croute. Because pizza has my heart. And I’m sure it has yours too. I used Makabi’s mini balls because it’s Chanukah after all, and because they’re the perfect size to take the place of brie – as a riff on the classic “brie en croute”.

I top ’em off with whatever I have en hand, and that’s really the best part about these – they’re so easily adaptable. Top the cheese with marinara, ketchup, pesto or olive tapenade and you’ve got yourself a party appetizer that will fly off the table!

Wishing you a CHEESY holiday!!

This post was sponsored by Makabi Cheese, all opinions are my own!

Related Recipes:

dried fruit brie bites
parmesan lasagna chips with pizza hummus
broccoli Parmesan poppers
zucchini parmesan chips
3-cheese pull apart buns

Post a Comment

Crispy Rice Latkes

Friday, November 23rd, 2018

Call ’em crispy rice latkes, call ’em snap crackle and pop cakes, call ’em crispy crack or even tahdig – just do yourself a favor and make them, ok??

These leftover sushi rice cakes were a total afterthought the morning after a make-your-own-sushi-roll for dinner night. I usually just stir fry my leftover rice and top it with a runny egg for breakfast the next morning but this time, I decided to crisp it up into what basically turned into a crack cake. It’s tahdig on steroids and solves the soggy latke problem, because even hours later, the latkes remained super crispy.

I think my biggest problem was what to top them with but I solved it pretty fast because runny eggs are my jam, especially when they are jammy soft boiled ones. But honestly, the options are endless. Lox and creme fraiche if you’re feeling fancy. Caviar if you really want to take it over the top. Some tuna tartare if you want to go Asian, or some sesame pulled beef if you’re feeling meaty.

And if you really want to be fancy, mix the scallions INTO the rice before frying. Or add any fillings of your choice. ENDLESS. OPTIONS.

Chanukah has been so good to me. It gave me life (I was born on the 5th night), and it celebrates my Anniversary (I got married on my birthday). I’ve always felt a special connection to the holiday of fried food, donuts and wine + cheese and I secretly wonder if it’s one of the reasons I was born with the foodie gene!

This Chanukah is especially momentous because I get to share the holiday with so many of my fans and followers at my local book signings in Williams Sonoma and Bloomingdales! I could not be more excited to share some of my favorite Chanukah recipes in some of my favorite stores. I am feeling so. very. blessed. Thank you all for making this year so special to me!

Wishing you and yours a very Happy Chanukah!

Other Latke Recipes:

salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

Post a Comment

Tahini Scones

Tuesday, July 31st, 2018

I’m fond of calling myself a #bakernonbaker but the truth is, sometimes I surprise myself. These scones were next-level. The crunchiest exterior, pillow-soft interior and crazy flaky – almost like halva! How my little of this and little of that achieved scone-perfection is a mystery even I cannot solve, but I think it has a lot to do with the magic ingredient – tahini.

I’m pretty open about the fact that I’m not into the science of food. I’ve never been a very technical person. Technicalities give me a headache. I don’t find gastronomy intriguing, but one thing I can tell you is that tahini has special powers. Something about it’s fat content makes it bind with other ingredients in a completely different way. Fold it into whipped cream and you’ll get the thickest emulsion that will not deflate – and it will freeze up so smooth and creamy with the texture of ice cream! Mix it with water and you’ve got the silkiest, creamiest dip or stir in some silan and you’ve got a thick fudge. What is it about this magic ingredient that can be used in both sweet or savory applications, mixed into doughs and salad dressings, fudge and candy?

Tahini so fascinates me, I almost want to explore the science of emulsification. Almost. It does something so special to these flaky scones, you’ll never believe they don’t have butter!

Buttery pastries intimidate me. The way you have to get the butter into the perfect pea-size, and you can’t melt it with the heat of your hands. How you have to be careful to handle the dough just-so and not overmix it. How you have to perfect the process to allow for pillows of flakiness in every bite. Too painstaking for this impatient cook.

But cream-based scones? I got this. And so can you. Because it’s just as simple as mixing some ingredients into a bowl and forming them into a disc. And you can thank the magic ingredient, tahini, for doing the work of butter – minus the technicalities.

I thought about glazing the scones (and even posted a poll on my Instagram!), but I decided not to mess with perfection. Sometimes you get something just right and you don’t need to over-complicate things. So I left the scones as-is, allowing the subtle tahini flavor to shine, and served them with a side of dairy whipped cream and fresh berries, ‘cuz really, does it get any better than that?

OK, maybe with a side of a steaming hot cafe hafuch and some fresh figs. (on a porch somewhere in Israel. I’m pushing it now, aren’t I?) The breakfast of my dreams.

Related Recipes:

halva krembos with sesame cookies
halva and ricotta stuffed figs
tahini frappuccino
tahini puppy chow 

Post a Comment

Roasted Eggplant Shakshuka

Tuesday, July 17th, 2018

If you’ve been following me for a while, you know I’ve got a thing for stuffing roasted eggplant halves. I’ve made it a bunch of different ways – in fact – I had so many variations that I wanted to put into my cookbook, Millennial Kosher, that I almost wanted to do a stuffed eggplant chapter! Alas, we had to nix this shakshuka recipe because I already had 2 other stuffed recipes in the book (fully loaded stuffed eggplants and lamb moussaka eggplant boats).

It was a hard decision because this recipe is just THAT good. But the great part about being a food blogger is that I knew I could eventually just post it on the blog, and this seems like the perfect week! With the Nine Days upon us (a period of mourning in which observant Jews abstain from eating meat), we’re all looking for light and healthy vegetarian fare, and this fits the bill.

If you’re a fan of shakshuka, I’ve got lots of other variations available on the blog too, like this Mexican Quinoa Shakshuka, the beet, kale and goat cheese version that WhatJewWannaEat guest posted for me when I was on maternity leave,  this fun zoodle version, one with garbanzo beans and labneh, another one with spaghetti squash and spinach, and even a stuffed portobello one. Can you tell I have a thing for runny eggs in spicy tomato sauce??

All the above versions are kinda great – but I’m partial to the ramen shakshuka in my cookbook, and this incredible variation. The silky fire roasted eggplant with the runny egg and the spicy tomato sauce marry so well together, it’s a wonder no one came up with this before!

If you’re a fan of stuffed roasted eggplants, you can also try these other ideas: roasted eggplant parmesan, roasted eggplant parmesan with fetastuffed roasted eggplant, and sous vide stuffed eggplant with dukkah and pomegranate.  I wasn’t kidding. I heart stuffed eggplant. Almost as much as shakshuka. Ok as much as shakshuka.

Related Recipes:

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

Post a Comment

Grilled Chicken Fattoush with Za’atar Ranch

Thursday, July 5th, 2018

Reunited (with my camera) and it feels SO good! I haven’t picked up my equipment to photograph food since I shot my cookbook months ago and I thought I might be a little rusty but by George I think I’ve still got it!

Shooting food today reminded me just how much I love what I do and I’ve missed it! Recipe development, food photography and food styling give me SO much joy, and I am legit the luckiest girl in the world to get to do it for a living. As a food blogger, it’s easy to get caught up in the world of social media – keeping up with the ever changing algorithms, apps and platforms – you almost forget why you got into it in the first place and coming back after a long break is just so good for the blogger soul.

It’s funny because when my book went to print in March, I took a sigh of relief that my schedule would finally ease up and I’d be able to take a breather, but the exact opposite happened. I had a book launch to plan, interviews, book signings and demos that followed in quick succession. It’s all been a roller coaster ride and I’ve been wanting so badly to come up for some air – until I finally did this week, and you know what I realized? I don’t even know how to relax. So I went back to what I know and that’s food. And my camera. And even though you could look at it as work – it was exactly what I needed. I had no deadline. It wasn’t for a book, or a magazine, or even the blog. It was for me.

The food: cuz lets face it, it’s always about the food! Lemon Sumac Grilled Pargiot to be precise. I’m a total pargiot convert. I can’t go back to dry grilled chicken breasts, they’re just so, blah! But pargiot? – so. darn. tasty. And they never dry out! This lemon sumac version is so light and fresh for summer, with a hint of sweetness from the silan. The perfect marriage.

The chicken is a great topping for the summery fattoush – a fresh salad of tomatoes, cucumbers and fried bread (in this case pita chips). I paired it with a lip-smacking za’atar ranch because that’s just how I roll. This is your new summer salad, and you can thank me later.

Related Recipes:

farro grain bowl
grilled chicken shawarma salad
grilled marinated chicken

Post a Comment

Poke Bowls

Thursday, January 25th, 2018

Move over sushi salad, poke bowls are in the house! The Hawaiian raw fish dish has become a popular food trend and poke’ bars are popping over all over the place! I recently had a delicious make-your-own-bowl at Bravo Kosher Pizza in New York City and I’ve been wanting to recreate it ever since.

There’s nothing not to love about this light, fresh, quick and easy bowl of goodness, unless of course you don’t like raw fish! In that case, go ahead and use some mock crab (kani), or add some flaked cooked salmon. The possibilities are endless, so make it your own.

Related Recipes:

sushi burrito
sushi salad
tuna sashimi with herbed crema
kani salad

Post a Comment

Marzipan Biscotti

Thursday, August 3rd, 2017


I don’t know what took me so long to blog about my love of Molly Yeh’s cookbook, Molly on the Range. Well, actually I do. It’s been a crazy hectic year since baby #5 was born and I’ve been trying to keep my head above water and maintain my sanity while I manage food (blogging) and family. It’s been months since I fangirled Molly at her book release party and I’ve read her book cover to cover and tried quite a number of her cookbook recipes since!
**GIVEAWAY DETAILS BELOW**

Molly’s blog, mynameisyeh, has been a huge inspiration to me as a blogger. First off, her beautiful photography always pushed me to take my own photography to the next level, and the way that she elevates Middle Eastern food is everything to me. We share a love of tahini and marzipan and I secretly dream about the day that I will open a bread and breakfast on my own little farm in Upstate New York (I may have even called a couple of places that had a for sale sign up this summer!).

Every time I think about the urge to redesign my blog (“because that’s what bloggers do”), I’m reminded that Molly became one of the most popular bloggers on the web without ever redesigning hers. You don’t need a fancy lifestyle blog with a gazillion sections to be successful. You just need delicious food, beautiful photography, and a really awesome personality (which is why I actually READ Molly’s entire cookbook cover to cover, instead of just looking at the pictures like I normally do).

I love how Molly on the Range is part autobiography, part cookbook. It’s an awesome and hysterical journey of a true foodie finding love in both the kitchen and her personal life. In true Molly style, she sent out review copies along with her own sprinkle mix, adorable tatoos and a handwritten note. And she put some of that panache in the book too – with a coloring page, shnitzel costume instructions and fun illustrations throughout the book.

The recipes range from Midwestern favorites like hot dishes to popular Middle Eastern foods like bourekas, hummus and malabi. Molly shares recipes from both her Asian and Jewish heritage, including matzo brei, latkes and fusion dishes like shnitzel bao buns and scallion pancake challah. Of course I’ve marked all the Israeli dishes in the book, especially the tahini and marzipan ones, including this delicious biscotti/mandel bread.

The idea of folding in chunks of store bought marzipan is a brilliant one, and not the least bit overwhelming. The almond flavor is surprisingly subtle, and when I served these up for my daughters birthday recently, everyone loved them, marzipan lovers and haters alike.

Speaking of my daughter’s birthday, I attempted my very first marzipan covered cake for her cake smash recently and it was a huge success! I’ve been drooling over Molly’s marzipan coated cakes for the longest time and I was so excited to work with it.  I can’t wait to share the results in an upcoming post.

I’m also super excited to be giving away a copy of Molly on the Range to one lucky reader! To enter to win the giveaway,

1. Leave a comment below letting me know which BIB recipe you’ve been enjoying this summer.
2. For an extra entry, tag a friend on the giveaway post on Facebook or Instagram.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Sunday, August 13th, 2017.

Other Marzipan Recipes:

marzipan date truffles
marzipan apple crisp
3-layer rainbow cookie cake
date and almond hamantaschen

Post a Comment

Kosher Shrimp & Grits

Wednesday, July 19th, 2017

Before you go ahead and close your browser, no you did not make your way onto a treif blog, everything on here is still kosher! I can’t get over how real those shrimp look, can you?

So to be honest, I’m not really one for kosherizing treif dishes. Like I don’t do cheeseburgers with fake cheese or buttermilk fried chicken with soy milk. It’s just not my thing. But when I saw a package of grits at Shoprite last week, I just had to buy it. I’m a big fan of farina (the wheat version of grits, which are made from corn) and I love all things corn, so I was intrigued. I also mistakenly bought a package of mock shrimp instead of mock crab (we are obsessed with this kani salad in this house) so that’s how this kosher version of shrimp and grits came to be.

Now shrimp and grits is real Southern comfort food, and definitely more of a winter dish than a summer one – so I incorporated some fresh corn and a basil pistou to cut through the heaviness and lighten things up. A squeeze of lime in the creamy cheddar grits also goes a long way.

So, for an anti-tofu, real-food person, I have to be honest and say that the shrimp tasted amazing, but was definitely on the rubbery side. When I made this in my Instagram story, many readers suggested butterflying the shrimp by cutting it in half lengthwise, so I’ve made that suggestion below. But honestly, when I make this again, I’m just going to use kani (mock crab) since we are huge fans of that in this house (and ironically one of my readers messaged me that her dad, who is not religious, ate kani at her house and said it tasted just like shrimp!).

I’m stoked that I managed to plate this up all pretty for a blog post for you guys, its been great having a break, but I’ve missed posting!

 

Other Fish Dishes:

kani salad
spicy tuna melt twice baked potatoes
tuna pasta salad
fish tacos

Post a Comment