Diet – Page 2 – Busy in Brooklyn

It’s only taken 8 years, but welcome to the new and improved BUSYINBROOKLYN site! I’ve modernized the design, cleaned up some of the old junk and here we are! Clean, simple, and dare I say millennial? That’s my new favorite word!

I would love to hear your feedback on how you like it and if there is anything I can do to improve the design! Leave a comment below to let me know!

The new blog style may be streamlined and fresh, but the food here is just what you’re used to. Fun new recipes with a twist!

If you’re a regular around here, you know that date & nut bites are my all time favorite snack – and these will look familiar. I’ve made these marzipan flavored ones in the past, and if you’re lucky enough to own my cookbook, you’ve probably tried the much-loved pecan pie bites that are a family staple.

If that’s not enough, I’ve also made them into fun hamantaschen and gingerbread truffles. And I’m testing other flavors as we speak. Because (repeat after me) DATE NUT BITES ARE THE WORLD’S GREATEST SNACK.

Ferraro Rawcher Bites
YIELD: approximately 25 bites

18 plump medjool dates, pitted
6oz. (1 heaping cup) hazelnuts, plus extra for garnish
3 tbsp cocoa powder
1 tsp vanilla extract
1/2 tsp fine sea salt
1/3 cup chocolate chips
Maldon sea salt flakes, optional, for finishing

Method:

Preheat oven to 350 degrees. Spread the hazelnuts out on a baking sheet and toast for 12-15 minutes until the skins start to crack. Wrap the nuts in a kitchen towel and roll them around to remove the skins. Cool completely.

Add the dates, hazelnuts, cocoa powder, vanilla extract and sea salt to a food processor and blend until nuts are finely chopped and evenly distributed – the mixture should stick together when pressed between your fingers.

Form the “dough” into small balls and press a hazelnut into the center, flattening it.

Place the chocolate chips into a Ziploc freezer bag and place in a mug or glass measuring cup. Pour boiling water over the bag and let it sit until the chocolate melts completely. Snip off the corner of the bag and drizzle the bites with chocolate. Finish with Maldon salt.

NOTE: These bites freeze great and can also be eaten frozen.

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ChimiChicken

On February 11, 2019July 29, 2019

by chanie

in Diet, Dinner, Meat & Poultry, Recipes, Shabbos

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Everything Bagel Keto Crackers

On January 23, 2019July 29, 2019

by chanie

in Appetizer, Brunch, Dairy, Diet, Fish, Lunch, Paleo, Recipes, Shabbos, Snacks

3 Comments

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!

Everything But the Bagel Keto Crackers
recipe adapted from Naomi Elberg

1 1/2 cups packed super-fine almond flour (167 grams) (I use Bob’s Red Mill)
1/3 cup everything bagel spice
1/4 tsp salt (see note)
1 extra large egg

Method:

Preheat oven to 350 degrees.

In a small bowl, combine the almond flour, everything bagel spice and salt and stir to incorporate. In a small bowl, lightly beat the egg. Add the egg to the flour and mix until a dough forms.

Place the dough in between 2 sheets of parchment paper and roll out until very thin. Remove the top layer of parchment paper and cut the dough into squares using a pizza wheel. Transfer to a baking sheet (if it doesn’t fit, remove scraps from around the edges and roll them out again, placing them on a second baking sheet). Bake for 10-15 minutes (depending on thickness), until lightly browned and crisp.

Cool completely and break apart. Store in an airtight container.

VARIATIONS:

For seeded crackers, add 1/3 cup mixed seeds (sesame, pumpkin, sunflower, flax) instead of the everything bagel spice.
For za’atar crackers, add 2 tbsp za’atar and 3 tbsp sesame seeds instead of the everything bagel spice.

NOTE: Depending on the saltiness of the everything bagel seasoning you use, you may/may not need to add salt.

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Mushroom Cauli Soup

On December 31, 2018October 10, 2019

by chanie

in Appetizer, Diet, Lunch, Recipes, Shabbos, Soup

10 Comments

So it’s been nearly 3 weeks since I started keto and I have to admit – I’m bored. How much cheese/eggs/steak/broccoli, cauliflower/cabbage and nuts can you eat? I’m all about variety in my diet and I get bored so easily!

One thing I promised myself when I started this diet was that I was not going to spend my day in the kitchen preparing special foods for myself. I was going to adapt my regular family recipes and make them work for me, and so far it’s been working. When I wanted to make this soup, I just substituted the bread crumbs with almond flour and removed some of the soup for myself before adding the orzo. I added some cauliflower rice to my portion and it was such a nice change from my typical steak and roasted veggie dinner!

Coming up with soups that aren’t tomato or bean based is a little difficult (tomatoes are not encouraged on keto because they are high in sugar). In general I’m a big fan of legumes in soup, and I love grains like barley and farro too, so it’s a challenge. I decided I wanted to do a keto-approved riff on mushroom barley soup, since everyone in the house loves it, but I knew I couldn’t use barley. I decided to use cauliflower to give the soup some creaminess and body, and it was a huge hit. I didn’t tell my cauliflower-hating kid that it had her least favorite veggie in there and she thought it was delicious (until she watched my Instagram story and was suddenly nauseous – ha!)
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So alas, this Mushroom Cauli Soup – a play on Mushroom Barley Soup – so long as you say CAULI with the same enunciation as BARLEY :)

Mushroom Cauli Soup

3 tbsp olive oil, divided
2 10oz. pkgs cremini mushrooms, sliced
1 3.5oz pkg shiitake mushrooms, sliced
1 cluster oyster mushroom, chopped
1 large leek, white and pale green part only, sliced
2 cloves garlic, minced
1/4 cup dry white wine
1 head cauliflower, roughly chopped, or 1 pkg. frozen
1 large zucchini, roughly chopped
32oz. chicken stock or broth (I use Imagine no-chicken broth)
2 cups water
1/2 tsp dried thyme
1 tsp soy sauce
1/2 tsp Trader Joes umami seasoning, optional
salt and pepper, to taste

Method:

Heat 2 tbsp of olive oil in a soup pot or dutch oven. Add the mushrooms and saute until all the liquid evaporates and the mushrooms start to caramelize. Remove from the pan. Add an additional tbsp of olive oil, leeks and garlic and saute until softened and fragrant. Deglaze with wine and scrape up the bits from the bottom of the pan. Add the remaining ingredients and bring the soup to a simmer. Cook until vegetables are soft and tender, about 20 minutes. Using an immersion blender, blend half of the soup so some chunks of cauliflower remain. Stir in the mushrooms and serve.

VARIATION: Add some heavy cream or coconut milk before serving for a creamy finish!

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Tunisian-Style Tuna Nicoise Salad

On December 25, 2018July 29, 2019

by chanie

in Appetizer, Brunch, Diet, Fish, Lunch, Recipes, Salad, Shabbos

8 Comments

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!

Tunisian-Style Tuna Nicoise Salad

1 pkg arugula
3 hard-boiled eggs, halved
1-2 cups grape tomatoes, halved
2 Persian cucumbers, sliced
1 red onion, thinly sliced
1/2 cup sliced black olives
1/4 cup capers, optional
harissa tuna, recipe follows
preserved lemon dressing, recipe follows

Method:

Spread the arugula out on a platter. Add eggs, tomatoes, cucumbers, red onion, olives and capers. Top with scoops of harissa tuna and drizzle with preserved lemon dressing before serving.

VARIATION: if you’re not watching your carbs, feel free to cook up some red-skinned potatoes, slice and add to the salad.

Harissa Tuna:
1 can tuna packed in water, drained
3 tbsp mayo
2 tsp harissa
1 tsp dried parsley
Juice of 1/2 lemon
salt, to taste

Add all ingredients to a bowl and stir to combine.

Preserved Lemon Dressing:
1/2 c olive oil
2 tsp minced preserved lemon peel
1 clove garlic, minced
Juice 1/2 Lemon
1/2 tsp cumin
1 tbsp honey, optional
salt and pepper, to taste

Add all ingredients to a container and shake vigorously until creamy.

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Busy in Brooklyn

Category: Diet

Ferrero Rawcher Bites

ChimiChicken

Everything Bagel Keto Crackers

Mushroom Cauli Soup

Tunisian-Style Tuna Nicoise Salad