If you have never been able to like spaghetti squash, let’s try again. My husband and son are just not fans, whereas my daughters and I love it. I think if you go into spaghetti squash expecting a pasta alternative, you’re going to be disappointed. I never feel like I am eating spaghetti when I twirl strands of squash on my fork, whether it’s zoodles or spaghetti squash. But I do like it for what it is.Continue reading
At this time last year, I was perfecting my Thanksgiving menu for November and getting physically ready for the most taxing month of the year for me. In the first three weeks of November, I typically teach FIVE in-person classes a week. FIVE. It was Thanksgiving, after all.  People needed a refresher, or a pep talk, or a tutorial on how to get it all done with NO STRESS. Does anyone need more stress right now? I don’t think I could handle it. Not even a little.
No in-person classes right now, friends. My answer to everyone’s Thanksgiving cooking class prayers is my online Thanksgiving Bootcamp WHICH STARTS ON THURSDAY! You can join here! I will be your private Thanksgiving coach and you will have the support of an amazing group of people in my community who have already signed up for this course. I know they’re amazing because they’ve taken ALL my bootcamps. If there’s one thing I can do it’s teach. And people who took my in-person classes, took them monthly for years (I’m talking 10-12 years.)
If you need help with ANY holiday whether it’s Thanksgiving or Christmas, take this bootcamp. If you are even considering spending hundreds and hundreds of dollars on a mediocre supermarket Thanksgiving meal, take my bootcamp. If you think a turkey is impossible to cook properly, take my bootcamp. If you dream about taking a walk, a proper shower, and enjoying a leisurely breakfast Thanksgiving morning when you have a crowd coming for dinner, take my bootcamp. What do I have to do to see you in class? How about a discount code for $50 off? Use the code TDAY50 and I’ll see you Thursday!
Here’s your dinner planner for the week:Continue reading
Before my husband went plant-based, he used to go crazy for the chicken shawarma recipe from Kitchen Matters. We both love Middle Eastern and Mediterranean flavors, and it’s really the spices and flavor boosts that make chicken shawarma what it is. So why not take those spices to season broccoli, one of our favorite vegetables?Continue reading
Does anyone else feel like we are living in a real life Twilight Zone? Or is it just me? Just when I thought things couldn’t get crazier, they do. We always have cooking! We can control what we cook, what we eat, when we eat it. I am looking for some tasty, comforting food this week. How about you? Here’s your dinner planner for the week:Continue reading
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I was hoping to squeeze this beautiful salad recipe in before the Jewish holidays, but it just didn’t happen. The good news is that Fall is just getting started which means we’ll have fresh apples for a bit more! Yes, apples have a season. Yes, I know we see them all year. But they are freshly picked August through October. The rest of the year the apples have been picked in the fall and kept in cold storage. In my opinion, apples are tastiest right now!Continue reading
I have a few spots left in my Plant-Based Bootcamp which starts on TUESDAY! I am repeating the course due to demand and honestly, I loved teaching it and I will otherwise have bootcamp withdrawl! If you are even remotely curious about:
SIGN UP because I have no idea if and when I’ll teach this course again and you will not regret it. It’s fun to watch live, but you don’t have to. Every participant receives the recording to watch as many times as he or she wants, so you’ll never miss a class! I am offering a discount code PB100 for $100 off. Learn more here!
Here’s your dinner planner for the week:Continue reading
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I am going to come clean right away with respect to this cake. I taught it in about 16 classes and have made it at my house for friends and family many times and made it twice at my mom’s house this summer and it’s always the biggest hit. The day I made it for my website, the power went out in my neighborhood while the cake was in the oven. I didn’t have enough ingredients to make another one. And we were on a tight schedule with 15 other recipes to make and shoot that day. I had no idea what to do.Continue reading
For those of you celebrating, Happy New Year! Although I have always felt that September was the start of a new year. I hope the beginning of school and possibly the return to work outside the home have been an easy transition for you. My mother-in-law always hosts the first night of Rosh Hashanah, so I am baking challahs today and bringing birthday cakes for Mr. Picky (17 today!) and my older daughter who turns 24 next week.
For anyone who missed out on joining my Plant Based Bootcamp, you have one more chance! I am repeating the course starting September 29th! This is a live course, but only about 2/3 of the participants attend live. Everyone has unlimited access to the recorded classes immediately after I teach them. But since the Q&A portion of each class is live, I limit the number of spots so all my bootcamps sell out. This is the last time I will offer this course in 2020, so do not hesitate to sign up HERE if you are interested. The feedback I have been receiving from this bootcamp has been phenomenal and I am confident that you will learn so much and be changed afterwards. If there is one thing I am good at it is teaching! I have taught healthy cooking classes for over 12 years and all my in-person students are repeat customers who have been attending my classes for years and years, even 10 and 12 years! I’ll leave you with that and an early bird discount code PB100 for $100 off the course. See you in class!!
Here’s your dinner planner for the week:Continue reading
