Category: Paleo

Blueberry Sweet Potato Granola Salad

I gave you a sneak peek at this light summer salad a few weeks ago, and I’m so excited to finally share it here for keeps! Credit for this awesome combination actually goes to a restaurant named “BLUEBERRY” on Avenue M in Brooklyn. It’s a family-friendly place with fluorescent green walls (not their finest choice) and some great outdoor seating. I love to take my kids there because they’ve got great kid food and a frozen yogurt bar to boot! They’ve also got some really great salads on the menu, like a version of this blueberry salad (you’ve got to make a mean salad if it’s literally got your NAME written all over it, right?), and a delicious haloumi salad with grilled veggies and a sesame teriyaki dressing. I must reinvent that one next! They’ve also got an assortment of malawach and shakshuka, and you all know how I love me some Israeli food.

Thanks to Blueberry for giving me the awesome idea of putting granola on a salad, it’s such a fun way to add crunch, especially during the summer months. Enjoy!

Blueberry Sweet Potato Granola Salad

1 large sweet potato, cut into bite size pieces
1 tbsp olive oil
salt and pepper, to taste
mixed greens
1 pkg blueberries
1/2 cup granola (make your own)

Preheat oven to 400 degrees. Spread the sweet potato out on a baking sheet and toss with olive oil, salt and pepper. Bake for 25-30 minutes until tender and crisped around the edges.

Place greens in a large bowl and top with sweet potato and blueberries. Sprinkle with granola and drizzle with yogurt dressing.

Strawberry Yogurt Dressing

6oz. plain Greek yogurt
4 large strawberries
1 heaping tbsp honey
drop of vanilla extract

Puree the dressing ingredients in the blender until smooth.

Bunless Fajita Dogs

What a week it’s been! I was lucky enough to attend a fabulous food photography class by Andrew Scrivani, food photographer extraordinaire and regular contributor to The New York Times. The class was hosted at the B&H Photo Event Space, which offers lots of free seminars and inspirational lectures. It was my first time going, and I’m definitely going to keep my eye out for more great workshops!

I took a lot out of the class, and I’m sharing it with you here, mostly in my pictures. Andrew spoke about many different aspects of food photography, but what really got me was how he said that our food photos should tell a story. They should evoke emotion in the reader, drawing them into the photo and the scene. I’m only fairly new to “decent” food photography, I’m slowly learning and growing with each blog post, but I really tried to incorporate that into these photos. Let me know what you think!

Now aside from the amazing food photography class, I also took part in a really fun fundraising event for the Ha’or Beacon school. I had never heard of Ha’or Beacon before, but just working with the thoughtful and caring staff on the Culinary for a Cause fundraiser, gave me a small glimpse into the type of people running the special needs school. Aside for a Chinese Auction, the entertainment for the evening was a roundup of cooking demonstrations by yours truly and a few other famous kosher foodies, including OvertimeCook, The Aussie Gourmet, Dini Delivers, Joy of Kosher Magazine Editor, Shifra Klein, and Victoria Dweck, cookbook author and editor of Ami Magazine.

Each of us was assigned a different course to demonstrate including Hors D’oeuvres, Appetizer, Entree, Side Dishes and Dessert. I made the hors d’oeuvres of mini Asian turkey sliders on a cauliflower bun with quick pickled cucumbers and spicy mayo. I really wanted to show people how easy it to make cauliflower-everything (rice, couscous, pizza crust and buns) so I decided on that dish. Needless to say, it was super fun and great to meet so many of my fans!

Now the one thing I didn’t do at the event, was eat. Yes, I tried my turkey sliders but Victoria’s braised short ribs were off limits, not to mention Dini’s quinoa-corn cakes and Miriam’s chocolate crepes. I’m going strong on The South Beach Diet, and I won’t cheat for ‘nothin!


In fact, I’ve really upped my ante by joining a fitness regimen at The Space Brooklyn. They are hosting a 60 day challenge, where they are encouraging participants to get healthy via the mind and body by doing 30 workouts in 60 days. Their amazing lineup of classes helps me mix it up, so that I’m not bored or dreading my workouts. So far I’ve done a yoga class, a circus arts class, a barre burn class, and pilates is on the schedule for tomorrow.

I’m charlie horse in muscles that I didn’t know existed, but I feel so strong and healthy! I’m looking forward to attending some of the other nutrition-based classes that they are featuring during the #30in60 campaign (one of which will include me and my spiralizer!)

So, back to the food, ‘cuz that’s what it always boils down to, right?! Today I’m sharing a favorite dish and a favorite trick. First, how on earth will I get through BBQ season on South Beach?! Well, I”ll tell you…BUNLESS HOT DOGS are the thing! Turning your hot,dog into its own bun is a diet lifesaver! You’ll be amazed at how a simple slit in your hot dog will open up when it’s heated and the filling possibilities are endless!


Fajita spiced peppers and onions are my absolute fave, and I’m sharing my own homemade spice mix below! With no carbs or MSG, it’s great on chicken or beef, perfect in tacos, and definitely over hot dogs. Finish with some sauerkraut (fermented foods are top of the food chain these days) and salsa, and you’ve got yourself a carbless meal that’s filling AND delicious!



Bunless hot dogs are best made with a nice hefty dog, so Abeles & Heymann’s knockwurst are my go-to. I love that they use natural nitrates found in celery and cherry, so there’s nothing artificial about them. In fact, ever since I went down to the factory for a tour, I don’t feel guilty about eating hot dogs at all. They start with real pieces of meat, not the fatty trimmings that I always imagined, to produce an extremely flavorful dog that is unmatched in the kosher industry. Quality and flavor? I”ll take two, please.

What’s your favorite way to top off your hot dog? Share it with me in the comments below!

Bunless Fajita Dogs

1 package Abeles & Heymann no-nitrate-added beef knockwurst
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 yellow pepper, sliced into strips
1 large Spanish onion, sliced into strips (root to tip)
1 1/2 tbsp olive oil
1 heaping tbsp fajita spice (recipe follows)
1/2 cup sauerkraut
1/2 cup black beans
1/2 cup salsa

Method:

Add olive oil to a heated wok and saute the onions and peppers over high heat until the onions are translucent and the peppers start to soften. Add fajita spice and continue to saute until tender. Remove the fajita peppers to a bowl and reserve.

Cut the knockwurst lengthwise, being careful not to cut all the way through. Add a bit more oil to the wok and sear the hot dog over medium heat (or on the grill). As the hot dog heats up, it will split open. Turn the hot dog over to sear the other side and repeat with remaining hot dogs. Stuff the hot dogs with fajita pepper mix, top with sauerkraut, black beans and salsa. Serve warm.

Homemade Fajita Spice

2 tbsp chili powder
1 tbsp cumin powder
1 tbsp smoked paprika
2 tsp garlic powder
1/8 tsp cayenne
1 tsp kosher salt

Mix to combine and store in an airtight container. Makes 5 tablespoons.

FOR A LIMITED TIME, GET 15% OFF YOUR ABELES & HEYMANN ONLINE ORDER USING COUPON CODE “BUSY”!

This post is sponsored by Abeles & Heymann. Follow them on Facebook, Instagram or Twitter! 

Other Hot Dog Recipes:

hot dog eggrolls
spiralized spud dogs
kid friendly dirty rice
fire roasted tomato rice stoup

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Chocolate Ganache Tart with Macaroon Crust

I don’t know about you, but chocolate is about the only way I make it through this holiday. Growing up, my family was pretty strict with our Passover customs so we didn’t eat many processed foods. There was some dairy and OJ for the kids, a stash of lady fingers, and chocolate. Lots and lots of Shmerling chocolate.

We didn’t have it that bad. I had friends who couldn’t use oil, just shmaltz (yes, I know it’s delicious, but not when you’re trying to dress a salad!), who swore off dairy and processed food, and who couldn’t eat chocolate. Even Paleo people (who swear off dairy and processed foods, and who load up on shmaltz) eat chocolate. Me? We ate lots of eggs, chicken and potatoes, and any veggies that could be peeled, like eggplants, cucumbers and beets. We used only kosher salt for seasoning (no spices!) and liquid sugar for sweetening (no homemade Pesach cookies!). Still, my mom made the most delicious Pesach food, and we survived 8-days of gluten free eating. Largely in part due to chocolate.

Nowadays, I don’t think 8 days of gluten free eating is that difficult. Maybe it’s because I’m used to eating Paleo and zoodles are one of my favorite foods. I definitely miss the spices though, and the natural sweeteners like maple syrup. But back to the chocolate. It’s what got me through Passover when I was a kid, and it’s what gets me through it now. And now that California Gourmet has come out with kosher for Passover chocolate chips, my Passover’s are complete. I’ve got homemade nutella, nutella banana ice cream, and now THIS.

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And by this I mean the most decadent, indulgent, GUILT-FREE chocolate ganache tart with a macaroon crust. The recipe is so good that it’s actually PRINTED ON THE BACK OF THE BAG. That’s right, my first back of the bag recipe!! It’s hard to believe that such few ingredients could turn out such a delicious treat, but I tested this recipe on a few people who swear off coconut and they were licking. their. fingers. If there was ever a vegan, gluten free, nut free, raw, Paleo recipe that you should try – it’s this. Trust me. Your Passover’s will never be the same again.

Thanks to California Gourmet for allowing me to share this back-of-the-bag recipe!

Chocolate Ganache Tart with Macaroon Crust
raw, vegan, nut-free, gluten-free

7 oz. sweetened coconut flakes or shredded coconut
9 oz. medjool dates, pitted (about 11 dates)
1 cup canned coconut milk (full fat)
8 oz. bag California Gourmet KFP chocolate chips
1 teaspoon vanilla
pinch of sea salt

For the crust, spread out the coconut flakes on a baking sheet and bake at 350 degrees for 10-12 minutes, stirring every few minutes, until lightly golden. Set aside to cool. Add the dates and toasted coconut to a food processor and blend until a ball of dough forms and pulls away from the sides of the bowl, or is well blended.

Line a tart pan (see note) with parchment paper, so that it hangs over the sides of the dish. Press the dough out onto the pie dish, spreading it out and up the sides like a pie crust.

For the ganache, pour the chocolate chips into a medium heatproof bowl and set aside. Place the coconut milk in a small saucepan and bring to a simmer over medium heat. Pour the hot milk over the chocolate and let stand for a few minutes, until chocolate softens. Stir the mixture until smooth and add in the vanilla and salt. Pour the ganache into the pie crust and freeze for 2-3 hours, or until firm.

Lift the tart out of the pie dish using the parchment paper. Slice and serve.

OPTIONAL TOPPINGS: coconut whipped cream, shredded coconut, fresh raspberries.

NOTE: You may use a smaller or larger tart pan (7″-9″). The smaller pan will have more ganache, and the larger one will have it more spread out (in which case you might want to consider making more).

STORAGE: This tart freezes beautifully. Thaw at room temperature for 1-2 hours before serving. Refrigerate until ready to serve.

SUBSTITUTIONS: If you cannot find kosher for Passover canned coconut milk, you may use heavy cream (dairy), pareve kosher for Passover whipping cream, or, you can make your own coconut milk.

To make your own coconut milk, place 4 oz. unsweetened shredded coconut in a blender and pour 2 cups of hot water over it. Blend on high for a few minutes until thick and creamy. Pour the mixture through a colander lined with several layers of cheesecloth (or a kitchen towel). Squeeze to extract as much of the milk as possible. Refrigerate in an airtight container for 3-4 days. The milk will separate so just shake before using. Continue as per the recipe using your homemade coconut milk.

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

Related KFP Recipes:

raw date and almond hamantaschen
gingerbread date truffles

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Nutella Banana Ice Cream

Now that I’ve made my homemade nutella, I’ve got to find uses for it, right? As if eating it off a spoon isn’t good enough for me…

The truth is, I am in love with banana ice cream, and I really wanted to share it with you in time for Passover! I made it for the holidays last year, and I’ve been making variations ever since.

There’s not too much to banana ice cream, and that’s precisely why I love it so much. You can say goodbye to the dozen-egg-homemade-passover-ice-cream and say hello to this no-machine, easy, healthy and no-guilt variety that’s tastes just like soft serve.

All you have to do is just slice up some ripe bananas and freeze them until a solid, just a couple of hours. Then, you pulse the bananas in the food processor until they’re very finely chopped. Keep going until the bananas are creamy and add in your flavors of choice! I love adding nut butters – like my homemade nutella – for Passover. During the year, my favorite combo is banana, peanut butter, cinnamon and maple syrup. It’s so so good.

I mean would you just look at that creamy consistency? Don’t you just want to grab a spoon and dive right in?

The best part about banana soft serve is the possibilities. Blend with strawberries, top with coconut whipped cream, stir in some chopped macaroons, or add in your favorite candied nuts!

Nutella Banana Ice Cream

4 ripe bananas
½ cup nutella (use my easy homemade 4-ingredient recipe)
¼ tsp vanilla extract

Method

Peel bananas and slice into pieces. Place on a baking sheet and freeze until solid, a few hours or overnight. Place the frozen banana slices in a food processor or powerful blender and blend until smooth and creamy, scraping down the sides of the bowl as needed. If the bananas are hard to blend, let them thaw for a few minutes to soften. Add the nutella and vanilla and blend until incorporated. Serve immediately for soft-serve ice cream consistency. If freezing for later, store in an airtight container and remove from the freezer to soften before serving.

NOTE: If you’re making your own nutella from scratch, make sure it cools completely before adding it to the ice cream, or it will freeze on-contact and won’t incorporate as well.

VARIATION: For a fun frozen banana treat, you can dip the banana slices into melted chocolate (before you freeze them) and top with shredded coconut, chopped nuts or sprinkles.


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Wilted Kale & Kabocha Squash Salad

Kabocha squash seems to have gained popularity in recent years. When I was growing up, no-one ever seemed to know what it was. Maybe that’s because my mom always called it kaboochie squash! She’s not usually ahead of the trend, but she’s been making it ever since I can remember.

Kabocha is a winter squash that’s grown primarily in Japan. It’s often referred to as Japanese pumpkin. It’s not the prettiest looking thing, and it’s one of the hardest squashes to cut, but it’s definitely worth the effort. Kabocha squash is sweeter than traditional pumpkin, with a creamy texture similar to sweet potato. My mom always roasted it with brown sugar, my favorite, but it’s also wonderful braised with savory Asian flavors like soy sauce and ginger.  To make kabocha squash easier to tackle, I like to look for small ones that I can break open with one swing of my chef’s knife. The best part about it is that it’s got an edible peel, so there’s no need to start fussing with the knobby skin.

For this winter kale salad, I decided to roast the kabocha squash with maple syrup and pair it with seasonal pears and pecans. I’m not a fan of raw kale, so I wilt it down a bit to make it easier to eat. If you don’t find raw kale to be tough, you can go ahead and skip this step.

Wilted Kale & Kabocha Squash Salad

1 small kabocha squash, seeds removed, diced small
2 tbsp olive oil
3 tbsp maple syrup
kosher salt, to taste
1 bunch kale
2 tbsp olive oil
splash of stock or water
salt and pepper, to taste
1 pear, seeds removed, thinly sliced
1 cup candied pecans
shaved parmesan, optional

dressing:

1/4 cup grapeseed oil
2 tbsp minced shallots
2 tbsp apple cider vinegar
1 Tablespoon maple syrup
1 teaspoon dijon mustard
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. Spread the kabocha squash out on a baking sheet and mix with olive oil, maple syrup and salt. Roast until tender and starting to brown, stirring occasionally. In the meantime, heat the olive oil in a saute pan and add the kale. Saute until heated through and add a splash of water or stock. season with salt and pepper and cover the pan. Cook until kale is wilted.

In a small bowl, whisk all the dressing ingredients besides for the oil. Slowly drizzle in oil, whisking as you go, until dressing is thick and emulsified.

Place the wilted kale on a large platter and top with kabocha squash, pear slices and candied pecans. Garnish with shaved parmesan (optional) and drizzle with salad dressing.

VARIATION: I find raw kale to be rather tough, but if you like it, you can skip the wilting step and just the massage the dressing into the raw kale (it helps to remove some of the bitterness).

Related Recipes:

kale persimmon salad

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