#yumola: Feeling so fry…so I decided to write a blog post!

HELLO WORLD! Sorry for not having written in a while. Life got busy with changing jobs, finishing grad school, moving etc. but I know you aren’t interested in any of that boring stuff…. 😉
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Anyways…what inspired me to start writing again? I have wanted to start writing again for a while but something always got in the way. This summer I have been working teaching cooking classes to students grades 1-8th. While it has been QUITE a challenging job (more tiring than my regular teaching job- who knew?) it has re-inspired me to get back on my pinterest, open my cookbooks, and search for new recipes!
Tonight, inspired by something I made with my students this summer, I made my very own sweet potato fries from scratch with a dipping sauce. Although today’s recipe isn’t SO complicated or interesting…I think it is delicious and worth documenting. Hope you enjoy!
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Sweet Potato Fries with Maple Mayo Dipping Sauce
(inspired by addapinch.com)
Ingredients
  • 3 medium sweet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
Instructions
  1. Preheat the oven to 450º F. Cut the sweet potatoes in half and then cut each half into four equal sized wedges. Arrange the sweet potato wedges on a rimmed baking sheet and drizzle with the olive oil. Sprinkle the sweet potato wedges with salt, pepper and chili powder. Toss the sweet potato wedges to coat well with the oil and the seasonings.
  2. Place into the preheated oven and roast until the potatoes are browned, crispy on the outside and fork tender on the inside, about 25 minutes.
  3. Remove from the oven and serve.  Optional: garnish with cilantro and green onion.
That’s it for now! Time for me to eat and prepare my cooking lessons for tomorrow….

Happy cooking and beteavon!

xoNo #yumola #healthyjunkfood #sweetpotatofries #mapledip #cilantrooneverything!

P.S. I realized my last post was for another type of fry…sorry for the repeat but these recipes are just too good to not share! 🙂

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#yumola: Healthy junk food for the win! 

Hey everyone! Sorry for the delay in updating my blog. Life has gotten busy, busy! But today I was inspired to post about my newest recipe that I am excited about- two words: parsnip fries. What’s a parsnip? It’s a delicious root vegetable that kinda looks like a white carrot. 
Wait a vegetable? What!? A French fry that is actually healthy you say?… You got it! 
I have always really enjoyed root vegetables and so on my last trip to Trader Joe’s, I decided to pick up some parsnips and boy am I glad I did! After browsing some recipes on Pinterest and getting an idea about how to prepare the parsnips, I decided to put my own twist on it and made Mediterranean parsnip fries complete with fresh parsley, feta cheese, and tahini drizzled on top. 
For those of you who love junk food but would like to eat a bit healthier (and a bit more gormet I might add), this recipe is dedicated to you:

Mediterranean Parsnip Fries 

Ingredients: 

2 pounds parsnips, peeled and cut into 3 inch x 1/2-inch strips

2 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup chopped fresh parsley

Directions: 

Place rack in the upper third of your oven and preheat oven to 425°F. Lightly coat a large baking sheet with cooking spray. Place the cut parsnips in a large bowl toss with the olive oil, salt, pepper, and garlic. Spread in a single layer on the prepared baking sheet.

Roast for 15 minutes, then flip the fries over and return to the oven for 10-15 additional minutes, until the parsnips are golden brown and tender.  

After the fries cool off for a few minutes, sprinkle on fresh parsley and feta. Mix tahini with olive oil, water, and lemon juice until you get a watery consistency and drizzle to top off! YUMOLA!!!!

Happy cooking and beteavon!

xoNo #yumola #healthyjunkfood #parsnipfries 

#yumola: No sugar? No problem…I’ll eat something yummy anyways! 

Hi everyone! I’m back! I am so sorry for not writing a post in a while but life has been kind of busy. I am very excited to write this blog since it has been so long and am also excited to share some new recipes with you. After months of snacking on junk at work and at home, I decided it was time for a change! I have wanted to go back to my healthy eating but hadn’t decided what I wanted to do. I was inspired and challenged by my co-worker to go 12 days without sugar. We decided that together we would try to limit our sugar intake but still have been adding natural sugars such as fruit into our diets. To be perfectly honest, I have a sweet tooth (as you may know because of how much baking I do), so this has been a challenging week so far. I have realized though, that the best way to avoid sugar, is to make sure you are still eating well. What I mean is that when you do this kind of healthy eating, you may not be getting yummy sweets, but make sure to spoil yourself with yummy healthy non-sugary options! You deserve it! 

This week, to make sure I was getting some yummy healthy food, I went to lunch (twice) at my new favorite restaurant: Beefsteak. For those of you who haven’t been, you have to go! It is a fast food restaurant like Chipotle, Cava, etc. but instead of choosing many options that may be high in calories or fat, Beefsteak offers you to choose as many vegetables as you want that they steam in front of you. To accompany the vegetables, Beefsteak offers grains, various sauces, salads, proteins, and crunchies. This may sound simple but BOY is it delicious! Beefsteak is a Jose Andres resturuant like Cava and Zaytinia, so if you’ve been to those places, you’ll love Beefsteak for sure! If you haven’t been check them out- locations include: Dupont, Foggy Bottom, Tenleytown, and a new one in Montgomery Mall in Bethesda, MD. http://beefsteakveggies.com/where-we-are/

 If you aren’t convinced yet….check out the picture of Monday’s lunch below:


Convinced yet? #veggiesareyummy

In addition, I made sure to prep myself with yummy breakfast options this week while I was not eating sugar. Since I am always looking for easy, on-the-go breakfasts to take to work, I decided to make egg muffins with a cauliflower hash brown crust this week. I was very excited to use cauliflower rice for this (it’s all the rage apparently and I gotta keep up with the times). 


 For those of you who have asked, here is the recipe below:

CAULIFLOWER HASH BROWN EGG CUPS 

Author: Karina – Cafe Delites

Get recipe here!

Serves: 12 cups

Ingredients:

1 head of cauliflower, stalk and leaves removed, cut into florets

1 extra large egg, whisked

½ cup cheddar cheese (or Mozzarella)

¼ cup grated Parmesan cheese

½-1 teaspoon salt (to your tastes)

Pepper (optional – to taste)

½ teaspoon garlic powder (or 1 teaspoon onion powder)

12 small-medium sized eggs

Instructions: 

Preheat oven to 230C | 350F Lightly spray a 12-hole muffin tin with cooking oil spray (or grease with butter), wipe over excess with a paper towel and set aside.

Pulse the cauliflower in two batches for about 30-50 seconds until a fine ‘rice’ is formed. It’s ok if there are a few bigger pieces in there. (Be careful not to over process or the cauliflower will form a raw puree.)

Measure out 3 cups (480g or 17oz in weight) of the cauliflower rice into a microwave safe bowl and heat for about 8 minutes or until soft. Alternatively, lightly steam over a pot of boiling water or in a vegetable steamer until soft. Remove and allow to cool for a good 5 minutes before handling.

Using paper towels, an old tea towel or a cheesecloth, squeeze out as much liquid as you can until hardly any liquid can be squeezed out. (It’s easier to wrap the cauliflower in the towel (or cloth) and squeeze it into a ball over the sink. Less mess)

Transfer back into your bowl (make sure there’s no liquid in it), and add the whisked egg, cheeses, salt and garlic powder. Divide the mixture into each muffin hole and firmly press them with your fingertips to create a ‘nest’ or cup.

Bake for about 15-20 minutes or until the cheese has melted, the cups are golden and the edges are browned. Remove from the oven; break the eggs into each cup; season with salt and pepper; return to the oven and bake for a further 10-15 minutes, or until the whites are set and the yolks are cooked to your liking.

Allow them to cool for 5 minutes before handling them, or they may fall apart. Lightly slide a knife around the sides of each cup. Using a fork, gently lift one side first to make sure they’re not sticking to the bottom, and lift out of the pan.

Garnish with red chilli flakes and parsley (optional) or leave as is.

Let me tell you these egg muffins were delicious! I even ate them cold and they were still delicious! For those of you interested in making them, I have three pieces of advice:

1) Bake your cauliflower crust as long as you can until it gets crispy: While mine were still delicious, I would of liked it better had the crust been crispier. I have found that this is a problem generally when working with cauliflower. 

2) Add something extra: It is so yummy to add in cheeses or vegetables to make your egg muffins a little fancier. I added some feta cheese but would like to make it with spinach and cherry tomatoes next time.

3) Bake the eggs the second time to your liking: When I followed the recipe my eggs came out hard when generally I like runny eggs. Again, keep an eye on your muffins and take them out when the egg is the consistency that you like. 

So the moral of my blog: you can eat well without eating junk!

Happy cooking and beteavon!

xoNo #yumola #12dayssugarfree #goodeats #beefsteak #eggmuffins 

#yumola: Fish Taco my Heart <3

As those of you who are close to me may know, one of my favorite foods in the world are fish tacos. Each time I eat them out I am constantly comparing them to the ones I ate before and always seeking out to find the best ones.

I have definitely had my share of incredibly delicious fish tacos but I would say that when I am motivated to make my own….they usually turn out to be better than anything I’ve ever had in a restaurant. Below I want to share with you a picture of the best fish tacos I have made and provide my recipes for my purple slaw salad and cilantro-lime sauce that I like to top my fish tacos with. PSA: measurements may not be exact- you just have to eyeball it.

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Also, note that when I make fish tacos I like to just bake tilapia with spices and a bit of oil (it is good plain because you add so much to it later that has lots of flavor) but you can really use any fish you like. Additionally, I like to add brown rice and black beans to my tacos and I imagine sautéed veggies would be good too if you want to get fancy.

Purple Taco Slaw

1/2 head (or a whole depending on how much you need) purple cabbage

1 can of corn

1 cup of cherry tomatoes sliced in half

1 yellow pepper

1 avocado (optional)

cilantro

1/4-1/2 cup lime juice

honey to taste

salt, pepper, garlic powder to taste

Mix all of the ingredients together until you get something that you LOVE!

Cilantro-lime sauce

1/2 ripe avocado

3/4 cup cilantro

juice from one lime

1 clove of garlic (or garlic powder)

1 TBSP olive oil

1 TBSP honey

salt and pepper to taste

In the last year, as I’ve tested out various gluten free recipes, I came across a recipe for plantain tortillas…YEP….that’s right!…PLANTAIN TORTILLAS 🙂 These are great for those of you looking for a healthy homemade tortilla recipe, or a yummy wrap to use for a sandwich, those of you who LOVE bananas and plantains, and even those of you who don’t really care for bananas will love this recipe! You really can’t even tell it is made of plantains.

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Below are the fresh plantain tortillas I made this evening and the recipe from (http://www.thepaleosecret.com/2014/04/paleo-gluten-free-plantain-tortillas/). Enjoy!

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Plantain Tortillas

Ingredients:

1 large green plantain, roughly sliced

2 eggs

2 tbsp arrowroot powder

1 tsp garlic powder

2 tbsp melted coconut oil

1 tsp lime juice

1 tsp chili powder

1 tsp salt or to taste

A dash of pepper

Directions:

Put everything in a food processor and mix until the texture is smooth and creamy.

Put parchment paper on a baking sheet and spoon the mixture onto the parchment paper (6 tortillas on each baking sheet).

If you used a large plantain, your mixture should yield about 10-12 tortillas.

Make sure to flatten the tortillas with a spoon and that each tortilla is the same thickness from the center to the edge.

You’ll want these roughly 1/8 inch thick, and about 4-5 inches in diameter.

Cook at 350 degrees for 10-15 minutes until the edges start to turn a nice golden brown.

Once they’re done, wait for a minute for them to cool down and peel them off the parchment paper.

Happy cooking and beteavon!

xoNo #yumola #fishtacoz #LOVEEEE

P.S. SHOUT OUT TO DANIELLE MY FISH TACO LOVIN’ BUDDY!

#yumola: The babka that stole my heart

If you know me, you know that two of my favorite things are baking and going to Jewish events. Last night, I went to a babka event ran by the Young Women’s leadership division of Jewish Women International (JWI). This is an incredible organization that empowers Jewish girls and women all over. I have heard that they have incredible programs (especially through my friend Sasha who works in their young professional division- shout out to Sasha) but had never attended until last night! The special guest JWI brought in this time was the one and only Paula Shoyer, known as “The Kosher Baker” who did a cooking demonstration and showed us how to make chocolate babka. If you don’t know her already, you should definitely look her up!
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I found Paula to be extremely inspirational and motivating and really connected to her love of baking and her love of sharing her sweets with others. I can definitely tell you that my favorite part about cooking and baking in general, is watching the look on others’ faces when they bite into something I created. This was an incredible event with a wonderful group of women and I hope to attend more JWI events in the near future and be inspired by other Jewish women in our community, like Paula, who are making an impact and doing great things in our world.

Although I haven’t yet baked the recipe myself (oh don’t you worry, I will…eventually), I figured I would show a picture of the babka Paula made last night that I got to taste, and share some of my pictures from the event. I am also going to share the babka recipe on here for those of you who are interested in trying it at home.

A few things I learned from Paula about baking last night and that is helpful for making this recipe:

* use LARGE eggs

* never melt margarine/butter but if it is hard from the fridge or freezer you can defrost it for a few seconds

* use two pieces of parchment paper to roll out your dough (then it doesn’t stick to your counter)

* when putting flour down to prevent sticking of dough, SPRINKLE it from up high not low so there are clumps of flour

* this babka is great frozen after its baked so you can pop it out to serve whenever!

Chocolate Babka 

Ingredients

  • ½ cup warm water plus 1 teaspoon, divided
  • ½ ounce (2 packages) active dry yeast
  • 2 ½ cups plus 1 teaspoon sugar, divided
  • 5 cups all-purpose flour, plus extra for sprinkling
  • 3 cups (6 sticks) soft pareve margarine, divided
  • 2 large eggs plus 1 white (reserve yolk for glazing)
  • ½ cup unsweetened cocoa
  • Spray oil, for greasing pans
  • ½ cup mini or regular chocolate chips

Preparation

  • Place 1/2 cup warm water, yeast and 1 teaspoon sugar into a large mixing bowl and let sit 10 minutes, until the mixture bubbles. Add 1/2 cup sugar, flour, 2 sticks of the margarine and the eggs and extra egg white. Combine with a wooden spoon or with a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic and let rise for 2 to 4 hours. Meanwhile, make the filling. Combine 2 cups of the sugar with the cocoa. Add the remaining 4 sticks margarine and mix well. You can let the filling sit out while the dough is rising.
  • Preheat oven to 375 degrees. Use spray oil to grease two 12-inch long loaf pans. Divide dough into four pieces. On a large piece of parchment paper sprinkled with a little flour, roll each piece into a 10 x 7-inch rectangle. Spread 1/4 of filling, sprinkle with 1/4 of the chocolate chips and roll the long way. When you have two rolls, twist them around each other, trying to keep the seam on the bottom. Tuck the ends under and place into the loaf plan. Repeat for the other two pieces of dough. Brush the tops of the loaves with the reserved egg yolk mixed with a teaspoon water.
  • Bake for 45 minutes, or until well-browned. Cool for 20 minutes. Run a knife around the edges of the babka and then remove from pan and let cool on a wire rack. Wrap in foil and freeze unless you will use it by the next day. Thaw at room temperature for 4 hours before serving.

I can tell you from experience that this recipe is DELICIOUS! I was so excited to return home last night with not one, but TWO of the best purchases I have made in a while: two of Paula’s recipe books. I cannot wait to start cooking some of these delicious goodies!

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For more information about Paula, her recipes, and classes go to:
For more information on JWI go to:

Happy cooking and betavon!

xoNo #yumola #paulasbabka #thekosherbaker #JWI

#yumola: The food that ‘Inspiralizes’ me

Hello all!! Some of you may of seen my Instagram post last night and others of you may have heard of my new obsession with spiralizing vegetables (shout out to my girl and cooking buddy Leslie who inspiralizes me every day).  A few months ago, with Leslie’s guidance, I purchased the Paderno (similar to the Inspiralizer) which is the coolest, most fun, kitchen gadget I have ever purchased (and I’m always buying kitchen appliances because I have an obsession…just ask my roommate. The Paderno allows you to make any type of vegetable into spaghetti.

So far, I have made two spiralized recipes. My first experience was on a cooking night with Leslie where we inspiralized beets, carrots, and cucumber and made a delicious pasta like Asian vegetable salad from a Pinterest recipe (of course). In our recipe we added sprouts, yellow and purple roasted cauliflower, and tri-color quinoa.

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The original recipe appears below and I would highly recommend it!
http://www.today.com/food/must-try-vegetable-spiralizer-recipe-gluten-free-thai-salad-t33306

Tangled Thai Salad

  • Dressing

    • 2 tablespoons unsweetened almond butter
    • 1 tablespoon water
    • 1 tablespoon lime juice
    • 1 tablespoon maple syrup
    • 2 teaspoons rice vinegar
    • 1 teaspoon sesame oil
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon sea salt
    • 1 clove garlic, crushed
    • 1 tablespoon cilantro, chopped
    • 1/3 cup extra-virgin olive oil
  • Salad

    • 1 large English cucumber
    • 1 medium beet (preferably a golden beet, peeled
    • 1 large carrot, peeled
    • 1 medium jicama, peeled
    • 1 ½ cups cooked, shredded chicken
    • ¼ cup chopped Spicy Almonds (see note below)
    • sea salt and fresh cracked pepper
    • 1/4 cup fresh chopped basil
    • 1 lime

Combine all of the dressing ingredients except the olive oil in a small blender or food processor and blend until smooth. With the machine running on low, slowly drizzle the olive oil into the blender and blend until thick and smooth. Place the dressing in the refrigerator until ready to use.

Using a spiral vegetable slicer, or spiralizer, slice the cucumber into vegetable noodles and discard the seeds. Alternatively, use a julienne slicer to make long strips. Place the noodles in a large bowl and continue with the remaining vegetables.

Top the salad with chicken, chopped almonds, and salt and pepper. Drizzle half of the dressing overtop and toss to coat. Divide between 4 bowls and serve with fresh basil and a lime wedge.

Last night, I went at it with my Paderno again, and inspiralized a zucchini and used the following recipe:

http://cookiesandcups.com/sesame-zoodles/

Sesame Zoodles

Author: Cookies & Cups
Serves: serves 2
Ingredients
Sesame dressing:
  • ¼ cup soy sauce
  • 2 Tbsp Rice vinegar
  • 2 tsp Sriracha Sauce
  • 1 Tbsp creamy peanut butter
  • 2 cloves minced garlic
  • 2 Tbsp sesame oil
Zoodles
  • 4-5 medium zucchini
  • 1 Tbsp olive oil
  • *optional 2 Tbsp sesame seeds
Instructions
  1. Whisk all the ingredients for your dressing together in a small bowl. Set aside.
  2. Using your Spiralizer, prepare zucchini into long noodles or ribbons.
  3. Heat oilve oil in large skillet over medium heat. Add “zoodles” to skillet and saute for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well!
  4. Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade.
  5. Toss with marinade and sprinkle with sesame seeds.
  6. Serve warm or cold.

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To make it my own, I added a bit of honey to the sauce to make it a bit sweeter, some cilantro, sauteed carrots and sweet potatoes, and topped it off with some avocado. It was SO yummy and I couldn’t get over that my entire dinner consisted of eating a whole zucchini.

Happy cooking for now and beteavon!

xoNo #yumola #inspiralizedbyspiralizing

#yumola: Chummus Is-raeli Good: 2.18.16

hummus-among-us-cristophers-dream-artistry

Tonight I have been in the kitchen for the last few hours cooking away for Shabbat. Shabbat is my favorite time of the week. Not only is it a time for rest, relaxation, and spending time with family and friends, but it is also a time for me to show off my cooking skills 😉

One of my favorite things to serve at my Shabbat meals is chummus (please pronounce it CHOO-MOOSE…hummus is not a thing, it’s a paste). A while back, I decided that I wanted to cut out most processed foods starting with chummus, especially because it is SO simple to make, healthy, and extremely cheap! I have tried many different recipes for my chummus. Someone at work last year inspired me to make chummus without techina (NOT tehini) so in my original recipe, I only put chickpeas, lemon juice, olive oil, and salt and pepper to make the chummus. Many have enjoyed this chummus (especially those who don’t care for techina), but after tasting homemade chummus made by my Israeli friend Dani (shout out to Dani), I knew that I needed to improve and perfect my recipe.
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For this Shabbat, I decided to make a chummus sampling and made three different types of chummus: regular chummus, beet chummus, and spiced carrot harvest chummus (yes I made up that name). This was inspired by a buzzfeed article I was reading recently:

http://www.buzzfeed.com/alisonroman/rainbow-hummus#.olmJJb6VB

I have included here my original recipe as well as my specialty ones that I made this Shabbat. With chummus, you really can’t go wrong! You can pretty much add anything you want to the orignial recipe and it will turn out good! It really depends how adventurous you want to be.

Original Chummus 

Ingredients:
1 can of chickpeas (with a bit of the water from the can)
1/4 cup of lemon juice (about)
1/4 cup of olive oil (about or a bit less)
2 Tbsp of techina
dash of salt
dash of pepper

Beet Chummus

Ingredients:
1 can of chickpeas (with a bit of the water from the can)
1/4 cup of lemon juice (about)
1/4 cup of olive oil (about or a bit less)
2 Tbsp of techina
dash of salt
dash of pepper
*1-2 beets (depending on how large they are)

Spiced Carrot Harvest Chummus 

Ingredients:
1 can of chickpeas (with a bit of the water from the can)
1/4 cup of lemon juice (about)
1/4 cup of olive oil (about or a bit less)
2 Tbsp of techina
dash of salt
dash of pepper
*2 whole carrots
*dash of cinnamon
*dash of ginger powder (or use fresh ginger)
*dash of turmeric (good for your immune system)
***For this recipe I put the carrots through the food processor before adding the rest of the ingredients so the carrots would already be ground up. I used raw carrots but cooked carrots would work as well.
Directions:
Warm up the chickpeas and water in the microwave for about 30-40 seconds. Toss the chickpeas with all the other ingredients into the food processor and blend. Check for consistency and taste. Add more of the ingredients as necessary or depending on your palate. Top with olive oil and a dash of zahtar (Israeli spice), paprika, or sumac for serving or decorative purposes.For the beet chummus, I added a cilantro garnish and carrots and cinnamon for the spiced carrot harvest chummus.
keep-calm-and-eat-hummus-54

**Note that you will need a food processor or blender to make chummus. Also, the length of time you put the ingredients in the food processor and how much lemon juice depends on how chunky or smooth you want your chummus to be. I personally would prefer chunkier hummus rather than a pasty liquid so I have included an estimate of how much of each item I put in- I really just eyeball it. Just taste it after putting it through the food processor for a while and see if it needs more lemon juice etc. The chummus can be eaten warm or cold but isRAELI good warm/hot the way they serve it in Israel. Additionally, besides the recipes I have included here, my other favorites to make are to blend in cilantro (my favorite herb and no it does NOT taste like soap to me) or zahtar into my orignial mixture. Zahtar can also make a really nice topping for serving purposes but you can get creative with garnishes and toppings.

Shabbat Shalom to those of you who observe, and to my guests this week: GET EXCITED for our own little chummus tasting! 🙂

Happy cooking and beteavon!

xoNo #yumola #chummus #amyisraelchai

Again shout out to Dani and my Israeli father who trained me to LOVE chummus among other Israeli foods.

#yumola: My first recipe post: 2.17.16

For a long time now, I have been trying to figure out ways to make healthy, easy, on the go breakfasts. With the help of Pinterest, I’ve been getting some good ideas.

My Breakfast Pinterest Board

After getting tired of my usual hardboiled egg, string cheese, and fruit breakfast, I decided that I wanted to try and make mini frittata egg muffins. I found this great recipe which included one of my favorite food items: quinoa. Not only is it a healthy grain, but it is gluten free and has loads of protein in it. So the combo of eggs + quinoa= LOADS of protein for a morning kickstart!

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I will post the recipe here but note that you can really add whatever you want to these muffins. I added spinach and some shredded cheddar cheese on the top. Just to note- they are also a good breakfast to make and store in the freezer for other times! Who said breakfast couldn’t be that easy?

Egg &amp; Quinoa Breakfast Muffins (Make Ahead)

Happy cooking and as my Israeli father would say: “beteavon!”

xoNo #yumola

Original Recipe- Click here

#yumola: A collection of my cooking and baking adventures

Hi all! After many years of learning to love cooking and baking, I decided that what I really wanted, was to have a place to document everything I cook and bake. Also, since I have a love for photography (and especially taking pictures of food and loading it on Instagram), I decided that I wanted a place to share not only my pictures, but also a place to share my #yumola recipes with you! In this way, I have my own place to both document for later purposes and to share recipes with friends and family. Pretty good reason to start a blog…right? Anyways…I hope you enjoy!

Thank you in advance to those of you who have inspired various recipes and my love of cooking (cough…thank you mom and bubbs) and made me into the Jewish mother in training I am today. I really enjoy cooking and find it relaxing!

Happy reading…and most of all happy eating 🙂

xoNo #yumola