Ingredients:

• Short ribs

• Baby potatoes cut in halves

• 2 large carrots cut in rounds

• 1 yellow onion diced

• 4 cups beef stock

• 2 cups Cabernet Sauvignon

• 2 tbsp tomato paste

• 1 head of garlic with top cut off

• Bundle of thyme

• Bundle of rosemary

• A few bay leaves

• Salt and pepper

• Garlic powder

• Onion powder

Recipe:

1. Pre-heat oven to 350°

2. Pat the meat dry on all sides with paper towel

3. Season the ribs on all sides with salt and pepper and rub in

4. Heat beef tallow or olive oil in your dutch oven on medium high heat and sear your ribs on all sides

5. Remove the ribs from the pan and add your carrots and onions and let cook for a few minutes to soften (add more tallow if you need)

6. Add tomato paste, garlic powder, and onion powder and mix well

7. Add wine and beef stock and let simmer until it reduces by half (ish)

8. Add ribs back into the dutch oven

9. Add garlic head, rosemary, thyme, and bay leaves

10. Cover dutch oven and put in oven for 2.5-3 hours

11. Add in halved potatoes when there’s 1-1.5 hours left!

Ingredients:

• Chicken

  • Chicken thighs

  • Marinade: coconut yogurt, olive oil, lemon juice, 2 garlic cloves minced, salt, and pepper.

  • Grill chicken on grill pan with avocado oil or on BBQ

• Dairy-free Tzatziki

  • coconut yogurt, lemon juice, 1 garlic cloves minced, 1/2 english cucumber peeled and grated, chopped fresh dill, salt, and pepper

• Salad topping

  • cucumber, tomato, and red onion all chopped, toss with olive oil, salt, pepper, garlic powder, and dried dill

• Homemade sourdough flatbreads - this makes 3 flat breads

  • 1 cup bread flour

  • 1/2 tsp Mediterannean salt

  • 1/2 tsp baking powder

  • 1/2 cup sourdough discard

  • 1/4 cup oat milk

  • 2 tsp olive oil

    1. whisk dry ingredients then pour in discard, milk and oil

    2. kneed on a floured surface for 3-4 minutes until smooth

    3. place the dough back in the bowl and let rest for 30 mins at room temperature

    4. turn the dough back onto a floured surface and divide into 2 pieces and flatten the dough into a circle around 1/4” thick

    5. heat a skillet over medium high heat. brush one side of the flatbread with olive oil and place the oiled side down on the skillet, then oil the other side. cook for 1 minute until it starts to bubble then flip and cook another 30 seconds.

Tuesday: Cozy Red Pepper Chicken Pasta

Ingredients

• 2/3 a package of your pasta of choice

• 1 red bell pepper, diced

• Half 1 large red onion (or 1 full small one), diced

• Handful of baby tomatoes, chopped

• 3 garlic cloves, minced

• Chopped parsley

• 3 chicken breasts (or as many chicken breasts as people you’re serving)

• 2/3 can of coconut milk

• 1/4 cup nutritional yeast

• 2 tbsp flour

• Spices: paprika, garlic powder, salt, pepper, oregano, basil, red hot chilli flakes

• Olive oil

• Avocado oil

Recipe:

1. Cook your pasta as usual

2. Season your chicken with olive oil, paprika, garlic powder, salt, pepper, and red hot chilli flakes

3. Heat up avocado oil on medium heat and add chicken breasts. Cook on both sides for about 6-8 minutes, until fully cooked through. Then remove from heat

4. Add some more avocado oil to the pan followed by the diced bell pepper, onion, garlic, and tomatoes, and stir around to let soften (do this on medium-low heat).

5. Add flour, coconut milk, nutritional yeast, and all the spices and stir well to allow sauce to thicken

6. Add your pasta to the sauce and stir well

7. Serve by adding pasta, topped with the sliced chicken, and garnish with chopped parsley.

Wednesday: Poke Bowl

Ingredients:

• Sushi-grade wild-caught salmon

• Chopped mango

• Chopped cucumber

• Chopped avocado

• Sushi rice

• Marinade: soy sauce, sesame oil, rice vinegar, maple syrup, hot sauce, 2 garlic cloves minced

• Spicy mayo

• Sesame seeds

Recipe:

1. Chop fish in small cubes and add to a bowl with marinade. Put it back in the fridge for a good few hours to marinate, mixing every now and then.

2. Cook rice

3. Chop veggies

4. Assemble bowl with all ingredients. Top with spicy mayo, soy sauce, and sesame seeds!

Thursday: Lemon Garlic Chicken & Rice

Ingredients:

• Chicken thighs or breasts

  • Marinade: Lemon juice, olive oil, 2 garlic cloves minced, salt and pepper

• Rice - add lemon juice, lemon zest, and chopped parsley

• Chopped veggies: cucumber, tomatoes, red onion

• Sauce: Mayo, lemon juice, lemon zest, chopped parsley, 2 garlic cloves minced, salt and pepper

Recipe:

1. Start cooking rice normally. Once its done, add lemon juice, lemon zest, and parsley, and mix well

2. Grill chicken on a grill pan with avocado oil, or a BBQ

3. Assemble bowl with rice, chicken, veggies, and sauce!

Have a great week!

Ingredients (3 servings)

• 2/3 a package of your pasta of choice

• 1 red bell pepper, diced

• Half 1 large red onion (or 1 full small one), diced

• Handful of baby tomatoes, chopped

• 3 garlic cloves, minced

• Chopped parsley

• 3 chicken breasts (or as many chicken breasts as people you’re serving)

• 2/3 can of coconut milk

• 1/4 cup nutritional yeast

• 2 tbsp flour

• Spices: paprika, garlic powder, salt, pepper, oregano, basil, red hot chilli flakes

• Olive oil

• Avocado oil

Recipe

1. Cook your pasta as usual

2. Season your chicken with olive oil, paprika, garlic powder, salt, pepper, and red hot chilli flakes

3. Heat up avocado oil on medium heat and add chicken breasts. Cook on both sides for about 6-8 minutes, until fully cooked through. Then remove from heat

4. Add some more avocado oil to the pan followed by the diced bell pepper, onion, garlic, and tomatoes, and stir around to let soften (do this on medium-low heat).

5. Add flour, coconut milk, nutritional yeast, and all the spices and stir well to allow sauce to thicken

6. Add your pasta to the sauce and stir well

7. Serve by adding pasta, topped with the sliced chicken, and garnish with chopped parsley.

Enjoy!!!

Ingredients

• Salmon

  • Marinate with olive oil, salt, pepper, garlic powder, and dried dill

• Spinach

• Handful of cilantro, chopped

• Handful of dill, chopped

• Handful of parsley, chopped

• 1/2 english cucumber, diced

• 1 avocado, diced

• Optional: croutons or pasta

• Dressing: 1/4 cup mayo, 1/4 cup plain greek yogurt, juice from 1 lime, 1 garlic clove, 1 tbsp olive oil, 1 tbsp of fresh dill, salt and pepper.

Recipe

1. Bake marinated salmon at 350°F for about 25 minutes (or until cooked through)

2. Wash and chop all your veggies and greens

3. Assemble salad and top with dressing :)

   

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Ingredients:

• 1 lb ground chicken

• 4 tbsp soy sauce

• 2 tbsp rice wine vinegar

• 1 tbsp maple syrup

• 1 garlic clove minced

• 1 tbsp grated ginger

• 1 tbsp sriracha

• 1 tbsp sesame oil

• 1 spring onion finely chopped

• 1 tbsp chives finely chopped

• Wonton wrappers (these are the ones I use, I got them from the frozen section in a kosher grocery store!)

• Olive oil for drizzling

• Dipping Sauce: 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1/2 tbsp sriracha, 1/2 tbsp maple syrup

Recipe

1. In a large bowl, mix chicken mince, soy sauce, rice wine vinegar, maple syrup, garlic, ginger, sriracha, sesame oil, and spring onion until well combined.

2. Roll mixture into even balls. Place in a large greased frypan, evenly spaced.

3. Top each ball with a wonton wrapper. Gently pinch around the base to fully enclose the filling.

4. Drizzle lightly with oil. Place pan over medium heat and cook for 2–3 minutes until the bases start to brown.

5. Pour 1/3 cup water into the pan. Cover with a lid and cook until the water evaporates.

6. Repeat with another 1/3 cup water. Cover and cook until the chicken is cooked through.

7. Stir together dipping sauce ingredients. Serve dumplings hot with sauce. Sprinkle with chives.

Tuesday: Chicken Caesar Salad

Ingredients

• 1 lb chicken breast cutlets

• Chicken marinade:

  • Olive oil

  • Juice from half a lemon

  • Garlic powder

  • Salt & pepper

• 1-2 heads of chopped romaine lettuce

• Croutons (I like to make homemade sourdough croutons - recipe here)

  • If I don’t have croutons I use organic pasta

• Caesar dressing ingredients:

  • 1/2 cup mayo

  • 1 tbsp olive oil

  • 1 tsp dijon mustard

  • 1 galic clove minced

  • Salt & pepper

  • Juice from half a lemon

  Recipe

  1. Marinate chicken

  2. Grill chicken however you like (I do it on the stovetop over medium heat with avocado oil)

  3. Cut cooked chicken into thin strips

  4. Make Caesar dressing by blending or mixing ingredients all together

  5. Assemble salad with romaine lettuce, chicken, croutons, and dressing!

Wednesday: Spaghetti with Meat Sauce

Ingredients

• Organic pasta

• 1 large can of diced tomatoes

• 1lb ground beef

• Fresh basil

• 1 yellow onion

• 3 garlic cloves, minced

• 1 small can tomato paste

• Salt, pepper, hot chilli flakes

Recipe

1. Heat avocado oil on pan and add onions and garlic on low heat

2. Once onions are translucent add ground beef to medium heat and season with salt, pepper, and hot chilli flakes (if you want it spicy)

3. Once ground beef is mostly cooked through, add the rest of the ingredients and bring heat to low, simmering for 2-3 hours while occasionally stirring.

4. Cook your pasta and top it with the sauce when ready!

Thursday: Burgers, Fries, and Coleslaw

Ingredients:

• Burgers:

  • Ground beef

  • Chopped onion

  • Spices: salt, pepper, paprika, cumin, red hot chilli flakes

• Fries:

  • Yukon Gold, or other yellow, potatoes - sliced into fries

  • Olive oil

  • Spices: salt, pepper, garlic powder, onion powder

• Coleslaw:

  • Green cabbage

  • Purple cabbage

  • 1 large carrot

  • Chopped parsley

  • Dressing: 3/4 cup mayo, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1 tsp sea salt, 1 tsp pepper

Recipe

1. Burgers: Combine ground beef with chopped onion and spices. Roll into balls then cook on the stovetop on medium heat in beef tallow or avocado oil

2. Fries: slice potatoes into fries and soak in ice water for 10 minutes. Then pat dry, and spread on baking sheet. Toss with olive oil and spices and bake for 30 minutes at 450°F, flipping the fries halfway through

3. Coleslaw: shred cabbage and carrot, and combine with chopped parsley and dressing :)

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Water

First things first is rehydrating after sleep because you haven’t hydrated in hours. But just having water isn’t really hydrating your cells. You need to add electrolytes, so here is the perfect combo:

• Filtered water

• Squeeze juice from 1/2 lime or lemon (I like limes best!)

• 1 pinch of Celtic sea salt

• 1 drop of Trace minerals

This is delicious and super hydrating! I drink it while davening before breakfast!

Breakfast

My fave breakfast as of late is this warm yogurt bowl! It’s a great source of protein with some good fibre and gut-loving cooked apples. It’s also so yum it tastes like it should be dessert but it’s really healthy!

• Plain greek yogurt

• 1 apple chopped

• 1 banana sliced

• 1 tbsp maple syrup

• 1 tsp cinnamon

• 1 tbsp butter

• Handful of crushed walnuts

Heat butter on a frying pan then add the banana, apple, maple syrup, cinnamon, and walnuts. Once fruit has softened, put on top of yogurt! I also add my “seed cycling” seeds to this!

Seed cycling is a great way to naturally support hormone balance by just have 2 tbsp of seeds a day, 1 tbsp pumpkin and 1 tbsp flax seeds from the first day of your period until ovulation, then 1 tbsp of sesame and 1 tbsp of sunflower seeds from ovulation until your next period!

Lunch

My go-to lunch is always some sort of ground beef bowl honestly! Ground beef is such an easy and cheap way to get in great nutrients like iron, B-vitamins, vitamin A, protein, etc.

• Add chopped tomatoes, sliced onion and a red bell pepper to a frying pan and let soften

• Then add ground beef and spice with paprika, garlic, salt, pepper, hot chilli flakes

• Once done put on top of romaine lettuce or rice, add salsa, guacamole, and any other toppings you want!

Dinner

Tonight we had a salmon bake which is sooo yum and such a crowd pleaser (aka my husband)

Ingredients

• Salmon

• 2 cups cooked rice

• 2 tbsp rice vinegar

• 3 tbsp mayo

• 1 tbsp sriracha

• 1/3 cup cream cheese

• 1 sprig green onion

• 1 tbsp sesame seeds

• 1 sheet of seaweed

Recipe

1. Make your salmon by seasoning w salt, pepper, garlic, olive oil and bake for about 20 mins at 350 degrees

2. Add 2 tbsp rice vinegar to rice and flatten it down in a casserole dish and sprinkle seaweed on top

3. Shred salmon and add 3 tbsp mayo, 1 tbsp sriracha, and 1/3 cup cream cheese

4. Press salmon mixture down onto rice and bake for 10 minutes at 380 degrees

5. Once baked top with spicy mayo, teriyaki sauce, green onions, sesame seeds

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Ingredients

• 1 pound chicken thighs or breast

• 1 yellow onion, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 4 cups shredded green cabbage (about 1 small head)

• 1 cup shredded carrots (about 2 medium carrots)

• 2 green onions, sliced on a diagonal

• 3 tablespoons low-sodium soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoon toasted sesame oil (1 for heating pan, one for seasoning)

• 1 teaspoon honey

• Salt and freshly ground black pepper, to taste

• 1 teaspoon toasted sesame seeds (optional)

• Sriracha or chili crisp, for serving (optional)

Recipe

1. Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions

2. Heat 1 tsp sesame oil in a large skillet or wok over medium-high heat until shimmering

3. Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent

4. Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant

5. Add the chicken, season lightly with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until cooked through and no pink remains

6. Push the chicken mixture to one side of the pan

7. Add shredded cabbage and carrots to the empty side and cook for 3–4 minutes, tossing occasionally, until they begin to soften but still retain some crunch

8. Mix chicken and vegetables together in the pan until evenly combined

9. Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1–2 minutes until heated through

10. Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed

11. Remove from heat and divide mixture into serving bowls

12. Top each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired

Monday: Beef kebabs w rice & salad

Inspired by Sivan’s Kitchen

Ingredients

• 1 lb ground beef

• 1 bunch parsley

• 1 large onion

• 1 red pepper

• 3 garlic cloves

• 1 jalapeno

• 1/4 cup tomato paste

• 2 tsp paprika

• 1 tsp turmeric

• 1 tsp salt

• 1 tsp black pepper

• Salad: chopped tomatoes, chopped cucumber, chopped red onion, chopped parsley, dress with olive oil, salt, pepper, and garlic powder

Recipe

• Blend parsley, onion, pepper, garlic, and jalapeno, strain well and mix with meat, tomato paste and spices

• Spread mixture on an oiled sheet pan 1/2” thick and score into strips then squares

• Bake for 15 minutes at 425°F then broil 3-5 minutes until brown

• Prepare salad and rice

• Combine salad, rice, and kebabs, and top with hummus

Tuesday: Taco Salad

Ingredients

• 1 lb ground beef

• Romaine lettuce

• 1 beef steak tomato chopped

• 1/2 english cucumber chopped

• 1/2 red onion chopped

• 1 red bell pepper chopped

• Salsa: 3 large tomatoes, 1 jalapeno, 1/2 white onion, 2 cloves of garlic, bunch of cilantro, juice from 1 lime, 1 tsp of sea salt, 1 tsp Tobasco

• Guacamole: 1 avocado, juice from 1/2 lime, 1 tbsp olive oil, 1 tsp sea salt, 1 tsp, pepper, 1 tsp garlic powder

• Taco seasoning: paprika, cumin, salt, pepper, red hot chilli flakes, garlic powder, onion powder (1 tsp of each)

• Optional: tortilla chips

Recipe

• Season ground beef

• Heat skillet on medium-high heat with beef tallow or avocado oil. Then lower heat and add chopped red onion, tomatoes, and red bell pepper

• Once vegetables start to soften add ground beef and cook through

• Chop cucumber and romaine lettuce

• Prepare guacamole by mashing avocado and adding other ingredients

• Prepare salsa by combining ingredients and blending in a food processor or blender

• Assemble bowl with romaine lettuce, ground beef, cucumber, guacamole, and salsa, top with crumbled tortilla chips (optional)

Wednesday: Salmon bake

Ingredients

• Salmon

• 2 cups cooked rice

• 2 tbsp rice vinegar

• 3 tbsp mayo

• 1 tbsp sriracha

• 1/3 cup cream cheese

• 1 sprig green onion

• 1 tbsp sesame seeds

• 1 sheet of seaweed

Recipe

1. Make your salmon by seasoning w salt, pepper, garlic, olive oil and bake for about 20 mins at 350 degrees

2. Add 2 tbsp rice vinegar to rice and flatten it down in a casserole dish and sprinkle seaweed on top

3. Shred salmon and add 3 tbsp mayo, 1 tbsp sriracha, and 1/3 cup cream cheese

4. Press salmon mixture down onto rice and bake for 10 minutes at 380 degrees

5. Once baked top with spicy mayo, teriyaki sauce, green onions, sesame seeds

Thursday: One-pan chicken & rice

Ingredients

• 1 lb chicken thighs (with or without skin on - whatever you want!)

• 2 cups basmati rice

• 4 cups bone broth or water

• 1 white onion chopped

• 3 garlic cloves

• Chicken marinade: olive oil, lime juice, cumin, turmeric, salt, pepper, paprika, red pepper flakes

• Sauce ingredients: chopped parsley, mayo, lime juice, garlic, salt & pepper

Recipe

1. Preheat oven to 425°F

2. Add chopped onion & garlic seasoned with olive oil, salt, and pepper to the baking dish and put in oven to cook a bit while prepping chicken

3. Add marinade to chicken (olive oil, lime juice, cumin, turmeric, salt, pepper, paprika, red pepper flakes) and mix well

4. Take out baking pan from oven and add rice, bone broth, and chicken

5. Cover pan and put in oven for 25 minutes (I use a baking pan to avoid aluminum but you can use tinfoil, or a lid)

6. Uncover and bake for another 25-30 minutes until chicken is crispy and golden

7. Mix up sauce while chicken is in the oven and put it on top of the chicken

Yogurt Bowl

• Heat up a small piece of butter on a saucepan and add 1 diced apple, 1 sliced banana, and crushed walnuts

• Add 1 tbsp maple syrup and 1/2 tsp cinnamon and mix well

• Once fruit has softened, top fruit on a bowl of plain greek yogurt

Eggs & Things

• Hard boiled eggs with berries, cooked spinach, 1/2 an avocado with sea salt

• Scrambled eggs with cheddar cheese, berries, and homemade hashbrowns

• Scrambled eggs with ground beef

Lunch & Dinner

Ground Beef Bowl

• Cook ground beef with chopped tomatoes and red pepper on the stovetop

• Dice 1 sweet potato and top with olive oil and sea salt, then bake at 400°F for about 40 minutes

• Slice 1/2 an avocado and top with sea salt

• Assemble bowl with all your goodies :) - can add things like salad or saurkraut also

Salmon with Veggies

• Preheat oven to 350°F

• Chop 1 red bell pepper, 1/2 red onion, 1 clove garlic, and 1 potato (can also add green beans, zucchini, etc.) and add to baking pan with olive oil, salt, pepper, garlic powder

• While veggies are baking, season salmon with olive oil, salt, pepper, garlic powder, and dill

• Once veggies are close to being done (slightly fork tender) put salmon on top of veggies and put back in the oven for about 15 minutes

Steak Salad

• Prepare the dressing by pulsing 1 bundle cilantro, 8-10 chive stems, 2 garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, juice from 1/2 lemon. Add 1/2 cup olive oil once ingredients are broken down

• Season steak with salt and pepper and cook on cast iron skillet with beef tallow or olive oil.

• Sear steak on both sides for 3-4 minutes, let rest for 10 minutes before slicing

• Assemble your salad with arugula, sliced avocado and red onion, steak, chopped green onion and chives, then top with chimichurri dressing!

Taco Salad

• Season ground beef with paprika, garlic powder, onion powder, red hot chilli flakes, salt, and pepper

• Heat skillet on medium-high heat with beef tallow or avocado oil. Then lower heat and add chopped red onion, tomatoes, and red bell pepper

• Once vegetables start to soften add ground beef and cook through

• Chop cucumber and romaine lettuce

• Prepare guacamole by mashing 1 avocado with 1/2 lime juice, 1 tbsp olive oil, salt, pepper, and 1 garlic clove minced

• Prepare salsa by combining 3 large tomatoes, 1 jalapeno, 1/2 white onion, 2 cloves of garlic, bunch of cilantro, juice from 1 lime, 1 tsp of sea salt, 1 tsp Tobasco or hot sauce in a food processor or blender

• Assemble bowl with romaine lettuce, ground beef, cucumber, guacamole, and salsa

Chicken Shawarma Plate

• Marinate chicken with 2 tbsp olive oil, 2 tsp tomato paste, 2 cloves garlic, minced, cumin (if you eat kitniyot), paprika, turmeric, onion powder, salt & pepper

• Heat avocado oil over medium heat on a frying pan and add chicken, cook well on both sides

• While chicken is cooking chop up 1 large tomato, 1/2 english cucumber, and 1/2 red onion

• Make your sauce by combining 1/2 cup mayo, 2 cloves garlic, minced, juice from 1 lemon, chopped parsley, salt & pepper

• Assemble bowl with shredded cabbage (or chopped romaine or rice), cucumber, tomato, red onion, chicken, garlic mayo sauce, and garnish with parsley!

Burgers, Fries, and Coleslaw

• Season ground beef with salt, pepper, garlic powder, onion powder, paprika, red hot chilli flakes, and cumin (if you eat kitniyot) and shape into burgers

• Cook burgers on stove top with beef tallow or avocado oil

• Slice potatoes into fries and let sit in a bowl of ice water for 10 minutes

• Dry fries and add to baking pan, and spice with olive oil, salt, and garlic powder

• Bake fries at 400°F for about 30 minutes, mixing halfway

• Thinly chop green and purple cabbage and shred 1 large carrot

• Add 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1/2 cup mayo, and salt and pepper

Ingredients

• 2 egg yolks

• 1 garlic clove, minced

• Juice from 1/2 a lemon

• 1 tsp sea salt

• 1/2 cup avocado oil (olive oil works too!)

• If you eat Kitniyot add 1/2 tsp Dijon mustard

Recipe

• Combine all ingredients except the avocado oil, then slowly drizzle in avocado oil while blending with an immersion blender (or honestly a regular blender works as well!)

Ketchup

Ingredients

• 6 oz can of tomato paste

• 8 oz tomato suaze

• 2 tbsp coconut sugar

• 2 tbsp white sugar

• 1/4 cup apple cider vinegar (white vinegar also works)

• 2/3 cup water

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

Recipe

• Combine all ingredients in a saucepan and bring to a boil

• Reduce to a simmer and simmer for 20 minutes

• Let it cool completely before storing in a jar in the fridge

Caesar Dressing

Ingredients

• 1/2 cup mayo

• 1 tbsp olive oil

• 1 garlic clove

• 1 tsp salt

• 1 tsp pepper

• Juice from 1/2 a lemon

• 1 tsp Dijon mustard if you eat kitniyot!

• 2 tbsp water

Recipe

• Whisk all ingredients together!

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Ingredients

• 2 packs of bones (I’ve been using chicken but beef, or bone marrow are great too)

• 2 large carrot

• 1 white onion

• 1 large piece of ginger

• Parsley (freeze your parsley stems that you don’t use in other recipes and save them for your bone broth!)

• 1 bunch of garlic (top cut off)

• Fresh thyme bundle

• Fresh rosemary bundle

• ¼ cup apple cider vinegar

• 2 tbsp sea salt

Recipe

• Preheat oven to 425*F

• Put bones on glass baking sheet and bake for about 25 minutes until roasted

• Meanwhile, chop onion, carrots, ginger into 2-3 pieces

• Add bones and veggies to a large pot and add water to cover everything

• Add apple cider vinegar and salt

• Bring water to a boil

• Once boiling, bring heat down to a simmer and cover with a lid

• Let boil for 8-10 hours (I love to make it at night and let it boil before bed so it’s ready in the morning!)

• Strain broth into a bowl and keep in the fridge for a week or the freezer!

  • Tip: pour into ice trays and pop out a few cubes when you want it for a recipe :)

Enjoy!!

Dinner

1. Challah & Sourdough (Recipe Here)

2. Homemade Dips:

   • Hummus:

     • 2 cans of chickpeas

     • Juice from 1 lemon

     • 1/2 cup tahini

     • 3 garlic cloves

     • 1 teaspoon of sea salt

       Blend all ingredients together in a food processor or blender (might need to add 1/2 cup of water to blender) and ta-da!

   • Matbucha: Recipe inspired by Sivans Kitchen!

     • Canned tomatoes

     • 2 red peppers

     • 1-2 jalapeno’s

     • 12-15 cloves of garlic

       1. Roast the red peppers and jalapeños at 400°F for about 40 minutes

       2. Then steam the red peppers and jalapeños by putting them in a plastic bag for 10-15 minutes and then peeling off the skins

       3. Chop peppers, jalapeños, and tomatoes and add all to a pot with chopped garlic cloves

       4. Cook on medium heat and add olive oil, salt, and paprika

       5. Once boiling, bring heat to low and cook uncovered, stirring often for about 3 hours until mixture thickens

   • Onion Dip:

     • Chop 1 white onion in 1/2 inch long, thin strips

     • Heat avocado oil on frying pan on medium-low heat

     • Once hot, lower heat to a simmer and add onion with a pinch of salt

     • Mix onion every now and then until it becomes soft and translucent

     • Then add in about 3 tbsp of coconut sugar (or brown sugar if you want)

     • Drain any liquid

     • Transfer to a container and add in as much mayo as you like!

3. Meatballs

   • 1 lb ground beef

   • 1 handful of parsley

   • 1 red onion

   • 2 garlic cloves

   • Olive oil

   • Spices: paprika, cumin, salt, pepper, red hot chilli flakes

     1. Add parsley, red onion, and garlic to a food processor or blender and pulse

     2. Add mixture to ground beef along with olive oil and spices and mix together well

     3. Roll into 1 inch wide meatballs

     4. Heat beef tallow (or avocado oil) on medium high heat pan and cook meatballs well on each side until cooked through

4. One Pan Chicken & Rice

   • 1 lb chicken thighs (with or without skin on - whatever you want!)

   • 2 cups basmati rice

   • 4 cups bone broth or water

   • 1 white onion chopped

   • 3 garlic cloves

   • Chicken marinade: olive oil, lime juice, cumin, turmeric, salt, pepper, paprika, red pepper flakes

   • Sauce ingredients: chopped parsley, mayo, lime juice, garlic, salt & pepper

     1. Preheat oven to 425°F

     2. Add chopped onion & garlic seasoned with olive oil, salt, and pepper to the baking dish and put in oven to cook a bit while prepping chicken

     3. Add marinade to chicken (olive oil, lime juice, cumin, turmeric, salt, pepper, paprika, red pepper flakes) and mix well

     4. Take out baking pan from oven and add rice, bone broth, and chicken

     5. Cover pan and put in oven for 25 minutes (I use a baking pan to avoid aluminum but you can use tinfoil, or a lid)

     6. Uncover and bake for another 25-30 minutes until chicken is crispy and golden

        1. Tip: Since I cooked this for Shabbos dinner, I under cooked it slightly (around 20 minutes without the lid) because I put it back in the oven to keep warm before guests came!

     7. Mix up sauce while chicken is in the oven and put it on top of the chicken

5. Green Beans

   • Green beans

   • 1 garlic clove, minced

   • Sea salt

   • Olive oil

     1. Boil green beans for 8 minutes

     2. Drain water and run under cold water

     3. Dry green beans and toss with olive oil, minced garlic, and sea salt

Lunch

Chicken Caesar Salad

• 1 lb chicken breast cutlets

• Chicken marinade:

  • Olive oil

  • Juice from half a lemon

  • Garlic powder

  • Salt & pepper

• 1-2 heads of chopped romaine lettuce

• Croutons (I like to make homemade sourdough croutons - recipe here)

• Caesar dressing ingredients:

  • 1/2 cup mayo

  • 1 tbsp olive oil

  • 1 tsp dijon mustard

  • 1 galic clove minced

  • Salt & pepper

  • Juice from half a lemon

  1. Marinate chicken

  2. Grill chicken however you like (I do it on the stovetop over medium heat with avocado oil)

  3. Cut cooked chicken into thin strips

  4. Make Caesar dressing by blending or mixing ingredients all together

  5. Assemble salad with romaine lettuce, chicken, croutons, and dressing!

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Baked Salmon with Veggies

Ingredients

• Salmon - However many pieces you want!

• 1 red bell pepper

• 1 potato

• 1/2 red onion

• 1 garlic clove

• Other veggies of choice (green beans, zucchini, etc.)

• Seasoning: Olive oil, salt, pepper, garlic powder

Recipe

• Preheat oven to 350°F

• Chop veggies and add to baking pan with olive oil, salt, pepper, garlic powder

• While veggies are baking, season salmon with olive oil, salt, pepper, garlic powder, and dill

• Once veggies are close to being done (slightly fork tender) put salmon on top of veggies and put back in the oven for about 15 minutes

Tuesday: March 24

Mediterranean Chicken Rice Bowl

Ingredients

• Chicken breast

• 1 large tomato finely chopped

• 1/2 english cucumber finely chopped

• 1/2 red onion finely chopped

• 1/2 red onion thinly sliced

• 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper - sliced

• 2 cups basmati rice

• Seasoning: olive oil, salt, pepper, dill, and garlic powder

• Juice from 1/2 lemon

• Hummus

Recipe

• Cook rice

• Marinate chicken with olive oil, salt, pepper, dill, garlic powder, and lemon juice

• Preheat oven to 350°F

• Place bell peppers and sliced red onion on a baking sheet and season with olive oil, salt, pepper, garlic powder, and dill

• Bake until tender (around 30 minutes)

• Prepare salad topping by finely chopping tomato, cucumber, red onion, and add all to a bowl, tossed with olive oil, salt, pepper, dill, and garlic powder

• Grill chicken (I use a grill pan on the stove top, or you could BBQ!) then slice

• Assemble bowl with rice, chicken, grilled veggies, salad topping, and hummus

Hummus Recipe:

• Blend 1 can chickpeas, 1/4 cup tahini, 1 big tsp of sea salt, 1/2 lemon juice, 1 garlic clove in a blender or food processor

  

Wednesday: March 25

Steak Salad

Ingredients

• 2 steaks

• Arugula

• Avocado

• Red onion

• Green onions

• 1/4 cup chives

• 1 tbsp beef tallow or olive oil

• Salt and pepper

• Chimichurri sauce: bundle cilantro, 8-10 chive stems, 2 garlic cloves, 3 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, juice from 1/2 lemon

Recipe

• Prepare the dressing by pulsing all ingredients together except the olive oil. Add the oil once ingredients are broken down

• Season steak with salt and pepper and cook on cast iron skillet with beef tallow or olive oil.

• Sear steak on both sides for 3-4 minutes, let rest for 10 minutes before slicing

• Assemble your salad with arugula, sliced avocado and red onion, steak, chopped green onion and chives, then top with chimichurri dressing!

Thursday: March 26

Taco Salad

Ingredients

• 1 lb ground beef

• Romaine lettuce

• 1 beef steak tomato chopped

• 1/2 english cucumber chopped

• 1/2 red onion chopped

• 1 red bell pepper chopped

• Salsa: 3 large tomatoes, 1 jalapeno, 1/2 white onion, 2 cloves of garlic, bunch of cilantro, juice from 1 lime, 1 tsp of sea salt, 1 tsp Tobasco

• Guacamole: 1 avocado, juice from 1/2 lime, 1 tbsp olive oil, 1 tsp sea salt, 1 tsp, pepper, 1 tsp garlic powder

• Taco seasoning: paprika, cumin, salt, pepper, red hot chilli flakes, garlic powder, onion powder (1 tsp of each)

• Optional: tortilla chips

Recipe

• Season ground beef

• Heat skillet on medium-high heat with beef tallow or avocado oil. Then lower heat and add chopped red onion, tomatoes, and red bell pepper

• Once vegetables start to soften add ground beef and cook through

• Chop cucumber and romaine lettuce

• Prepare guacamole by mashing avocado and adding other ingredients

• Prepare salsa by combining ingredients and blending in a food processor or blender

• Assemble bowl with romaine lettuce, ground beef, cucumber, guacamole, and salsa, top with crumbled tortilla chips (optional)

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4. Broccolini

   • Add broccolini to saucepan with boiling water and boil for about 8 minutes

   • Remove and drain broccolini

   • Heat sesame oil on medium heat on a frying pan

   • Add broccolini and top with soy sauce and sesame seeds

5. Healthy Banana Bread

   • 2-3 brown bananas

   • 2 eggs

   • 1/4 cup oat milk (can do regular if you’re okay with it being dairy!)

   • 1/3 cup maple syrup

   • 3 tbsp avocado oil

   • 2 cups almond flour

   • 2 tsp baking powder

   • 2 tsp vanilla extract

   • Dash of salt

   • Chocolate chips

1. Mash bananas and mix in eggs

2. Add in the rest of the liquid ingredients and mix well

3. Add in dry ingredients

4. Bake at 350°F for 45 minutes

In my latest reel I shared a quick roundup of a few recent empties and near-empties from my bathroom shelf. Here’s the deeper breakdown of what I loved, what surprised me, and what I wouldn’t buy again.

1. e11ement Hypochlorous Acid Spray

This has been a staple in my routine for about three years, and it’s one of the simplest products I use.

Hypochlorous acid is actually something our bodies naturally produce as part of the immune response, which is why it’s so gentle but also incredibly effective. It’s known for its antibacterial and anti-inflammatory properties, and the formula in this spray is literally just hypochlorous acid and water.

I use it for:

• Refreshing my skin during the day

• As a gentle toner after cleansing

• Calming irritated skin

• Treating small cuts or breakouts

• Helping with eczema flare-ups

It’s one of those rare products that feels like a true multi-purpose staple. It’s clean, simple, effective, and also very affordable compared to many skincare products.

Verdict: 10/10. I will always keep this in my routine

.

2. Kosas Good Body Skin AHA + Enzyme Exfoliating Body Wash

This body wash was a bit of a mixed experience.

The formula itself is great. It uses AHA exfoliating acids and fruit enzymes to gently smooth and brighten the skin while cleansing. It also contains ingredients meant to support the skin barrier and improve texture over time.

What I liked:

• Smelled amazing

• Left my skin feeling really smooth

• A little product went a long way

However, the biggest downside for me was the size of the bottle. When I ordered it online, it was much smaller than I expected for the price. If I had seen it in person first, I probably wouldn’t have bought it.

So while the formula itself is great, the value didn’t feel worth it to me personally.

Verdict: Good product, but I probably won’t repurchase

.

3. Kosas Chemistry AHA Serum Deodorant

I actually returned this one, which pretty much sums it up.

This deodorant works differently than traditional natural deodorants. Instead of blocking sweat with aluminum, it uses AHA acids to help neutralize odor-causing bacteria.

A lot of people really love this product, but for me it just didn’t perform the basic job I need a deodorant to do.

I found that:

• Odor control wasn’t strong enough

• I had to reapply too often

• I actually broke out in rashes - which happens for me from many deodorants so not something for me to write home about, but still not what I want on the daily

Everyone’s body chemistry is different, so it may work great for some people. But it wasn’t a fit for me.

Verdict: Not for me

.

4. Innersense Renew Body Lotion

This one has been a 10/10.

It’s a rich, plant-based body lotion made with ingredients like shea butter, coconut oil, and botanical extracts designed to deeply hydrate and support the skin barrier.

The texture is great, but the scent is what really sold me.

My husband actually said the other day, “Your new cream smells so good… it smells like Mexico.”

Which is honestly the most accurate description. It has this warm, tropical, slightly citrusy scent that feels like a vacation in lotion form.

It absorbs well, hydrates deeply, and feels like a little luxury moment every time I use it.

Verdict: Definitely repurchasing

.

5. Three Ships Purify Aloe + Amino Acid Cleanser

This has been my current face wash, and I’ve been really impressed.

It’s a gentle gel cleanser formulated with:

• Aloe to soothe the skin

• Amino acids to cleanse without stripping

• Plant-based ingredients that support the skin barrier

What I love most is that it removes makeup and buildup really well but still leaves my skin feeling soft and balanced instead of tight.

Other bonuses:

• It comes in a glass bottle, which I love for sustainability

• The price is reasonable compared to many clean beauty brands

This one feels like a great example of effective, clean skincare that doesn’t need to be overly complicated or expensive.

Verdict: Another 10/10

.

Final Thoughts

One thing I’ve learned from trying a lot of clean beauty products is that “clean” doesn’t automatically mean better. Some formulas are amazing, some are just okay, and some simply don’t work for certain people.

The key is finding products that are:

• Simple

• Effective

• Reasonably priced

• Actually enjoyable to use

Right now, the hypochlorous acid spray, the Innersense lotion, and the Three Ships cleanser are the real standouts in my routine.

If you want more honest clean beauty reviews like this, I’ll keep sharing the products I’m testing, finishing, and occasionally returning.

And if you came here from the reel, let me know: what’s a clean beauty product you swear by?

Ingredients:

• 1 package organic pasta

• 1 lb chicken breast or cutlets

• Sundried tomatoes - chopped

• 1 cup cherry tomatoes - chopped

• 1 cup spinach

• 4 garlic cloves

• Red hot chilli flakes

• Salt & pepper

Recipe:

• Start cooking pasta according to package instructions

• Cut chicken into bite sized pieces

• Add 1 tsp of oil from sundried tomato jar to medium heat frying pan

• Turn heat to low and add chopped garlic to pan

• Once garlic is starting to cook bring heat back up to medium and add chicken

• Cook chicken for a few minutes until almost cooked, then add chopped cherry tomatoes and spinach

• Once spinach and cherry tomatoes are soft add cooked, drained, pasta to pan

• Top with salt, pepper, red hot chilli flakes, stir then serve!

Tuesday, March 17th: Salmon Rice Bowl

Ingredients:

• Salmon

• 2 cups sushi rice

• 1/2 cup edamame

• 1/2 cucumber

• 1 avocado

• Green onion

• 1/4 cup soy sauce

• 2 tbsp sesame oil

• 1 tsp rice vinegar

• 1 tsp maple syrup

• 1 tsp sriracha

• 2 cloves garlic

• 1 tsp grated ginger

• Sesame seeds

Recipe

1. Start cooking your rice

2. Cut up salmon into bite sized pieces

3. Mix together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, garlic, ginger, and sesame seeds together, and pour mixture over salmon in a bowl and let marinate

4. Heat up 1 tsp of sesame oil on medium heat in a frying pan

5. Add salmon pieces and let cook on both sides until crispy

6. While salmon is cooking, chop cucumber, avocado and green onion

7. Remove salmon from pan and add the rest of your marinade to the pan on low heat for about 1 minute to thicken

8. Assemble bowl with rice, salmon, avocado, cucumber, edamame, green onion, sauce, and sesame seeds!

Wednesday, March 18th: Chicken Caesar Salad

Ingredients:

• 1 lb chicken breast cutlets

• Chicken marinade:

  • Olive oil

  • Juice from half a lemon

  • Garlic powder

  • Salt & pepper

• 1-2 heads of chopped romaine lettuce

• Croutons (I like to make homemade sourdough croutons - recipe here)

• Caesar dressing ingredients:

  • 1/2 cup mayo

  • 1 tbsp olive oil

  • 1 tsp dijon mustard

  • 1 galic clove minced

  • Salt & pepper

  • Juice from half a lemon

Recipe:

• Marinate chicken

• Grill chicken however you like (I do it on the stovetop over medium heat with avocado oil)

• Cut cooked chicken into thin strips

• Make Caesar dressing by blending or mixing ingredients all together

• Assemble salad with romaine lettuce, chicken, croutons, and dressing!

• Super easy right :)

Thursday, March 19th: Chicken Shawarma Plate

Ingredients:

• 1 lb chicken thighs

• Chopped romaine lettuce or shredded green cabbage

• 1 large tomato chopped

• 1/2 english cucumber chopped

• 1/2 red onion sliced

• 1 tsp avocado oil

• Optional: rice

• Parsley for garnish

• Marinade ingredients:

  • 2 tbsp olive oil

  • 2 tsp tomato paste

  • 2 cloves garlic, minced

  • Cumin

  • Paprika

  • Turmeric

  • Onion powder

  • Salt & Pepper

• Dressing ingredients:

  • 1/2 cup mayo

  • 2 cloves garlic, minced

  • Juice from 1 lemon

  • Chopped parsley

  • Salt & pepper

Recipe:

• Marinate chicken with olive oil and spices

• Heat avocado oil over medium heat on a frying pan and add chicken, cook well on both sides

• While chicken is cooking chop up your veggies and make your sauce

• Assemble bowl with shredded cabbage (or chopped romaine or rice), cucumber, tomato, red onion, chicken, garlic mayo sauce, and garnish with parsley!

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If you want a video explanation of the recipe you can watch it here!

I keep my sourdough starter in the fridge so I let it sit on the counter for about 30 mins to get to room temperature before feeding.

Feed sourdough starter with a 1:1:1 ratio of starter:water:flour

• I usually do about 100-160g of each depending on how much starter I have.

• I use unbleached white flour because you don’t want the bleach killing the bacteria

• I use room temperature filtered water (I honestly just use the water left in my kettle from the last time I boiled it)

Let rise a few hours and get really bubbly. In the winter I let it rise in the oven with the oven light on!

Sourdough bread ingredients (2 loaves)

• 200g active starter

• 620g warm water

• 900g bread flour

• 16-20g salt

Recipe

1. Add active starter then warm water to mixing bowl and mix well until the starter is mixed into the water

2. Add the bread flour and salt then mix

3. Cover bowl and wait 1 hour then do stretch and folds. Cover for 30 mins then second round of stretch and folds. Cover for 30 minutes then coil folds. Again cover for 30 minutes then coil folds.

4. Let bread rise a few more hours or overnight depending on how much it has already risen/what time you started the rise.

5. Shape bread by pushing and pulling with bench scraper.

6. Once shaped put into banneton bowl (put a bit of flour on top of sourdough first so it doesnt stick to the bowl)

7. Put in fridge for a few hours or overnight

8. Flip it out onto parchment paper

9. Wet the top

10. Cover with rice flour

11. Score bread

12. Preheat oven to 500°F with dutch oven inside

13. Put in sourdough for 22 mins with the cover on the dutch oven

14. Bring oven down to 450°F and take off the dutch oven lid and bake for another 20 minutes

1. Hummus

   Ingredients:

   • 2 cans of chickpeas

   • Juice from 1 lemon

   • 1/2 cup tahini

   • 3 garlic cloves

   • 1 teaspoon of sea salt

     Blend all ingredients together in a food processor or blender (might need to add 1/2 cup of water to blender) and ta-da!

2. Salsa

   Ingredients:

   • 3 large tomatoes

   • 1 jalapeno

   • 1/2 white onion

   • 2 cloves of garlic

   • Bunch of cilantro

   • Juice from 1 lime

   • 1 teaspoon of sea salt

   • 1 teaspoon Tobasco

     Add all ingredients to food processor and pulse!

3. Taco Seasoning

   Ingredients:

   • Paprika

   • Garlic powder

   • Onion powder

   • Cumin

   • Red hot chilli flakes

   • Salt

   • Pepper

   • Oregano

     Add all ingredients together and use as seasoning when needed!

4. Pizza Sauce

   Ingredients:

   • Crushed tomatoes (or tomato sauce)

   • Tomato paste

   • 2 cloves of garlic

   • Onion powder

   • Oregano

   • Red hot chilli flakes

   • Salt & Pepper

   • 1 teaspoon honey

     Blend all ingredients together and put on pizza dough!

5. Croutons

   Ingredients:

   • Leftover bread (my favourite is sourdough or challah leftover from Shabbat)

   • Olive oil

   • Sea salt

   • Garlic powder (optional)

     1. Pre-heat oven to 350°F

     2. Chop bread into 1/2 inch cubes and spread across baking sheet with parchment paper

     3. Sprinkle olive oil and sea salt (and optionally garlic) over bread and mix

     4. Bake for about 12-15 minutes until golden and crispy!

I told you they were easy!

Making food from scratch doesn’t have to mean complicated recipes or spending hours in the kitchen. Small swaps like these can add up to healthier meals, less processed food, and meaningful savings over time. I hope these simple recipes inspire you to try making one or two of them yourself and see just how easy it can be.

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