Tag: kosher recipe

Apple Strudel Chia Pudding Recipe
August 12, 2025

Apple Strudel Chia Pudding Recipe

This Apple Strudel Chia Pudding is basically cozy in a jar. I created it when I was craving something sweet and cinnamony but still clean and Whole30-friendly. It tastes like dessert, but it’s packed with fiber, healthy fats, and warm apple-cinnamon goodness. It’s a make-ahead …

Breakfast, Recipes
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by Shulie
Creamy Homemade Mayo Recipe (Whole30 Compliant)
August 7, 2025

Creamy Homemade Mayo Recipe (Whole30 Compliant)

Omg! If you’ve never made your own mayo before, you have to try this recipe. It’s creamy, delicious, and comes together in just minutes with 5 simple ingredients you probably already have in your kitchen. Once you taste fresh, homemade mayo, you’ll never want to …

Recipes, Sauces and Dressings
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by Shulie
Whole30 Egg Roll Bowl
July 31, 2025

Whole30 Egg Roll Bowl

Hi everyone!  

I’m so excited to share this cozy, flavorful dish with you—my take on Egg Roll in a Bowl! It’s kosher, Whole30-friendly, and packed with veggies and protein. I love how it brings all the comforting flavors of a classic egg roll but skips the wrapper (and the frying!). It’s one of those easy one-pan meals I turn to again and again when I want something hearty, healthy, and super satisfying.

Whole30 Egg Roll Bowl

Whole30 Egg Roll Bowl

Shulie
Today I’m sharing my take on Eggroll Bowl — kosher (of course!) and Whole30 compliant. This dish brings you all the flavor of a classic eggroll, minus the wrapper, and with none of the processed stuff. It’s quick, hearty, veggie-packed, and incredibly satisfying. Perfect for a busy weeknight or meal prep!
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Course Main Course
Cuisine Modern Kosher Fusion Cuisine
Servings 6 people
Calories 445 kcal

Equipment

  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Large Skillet
  • 1 Stirring Spoon or Spatula

Ingredients
  

  • 5 cloves garlic minced
  • 1 onion sliced into strips
  • 1 red pepper sliced into strips
  • 2 small green squash sliced into strips
  • ½ large bag shredded cabbage with carrots
  • 1 carton white mushrooms sliced
  • 1 kilo ground meat beef or turkey both work great
  • 1 tbsp almond butter
  • splash apple cider vinegar
  • Green onion chopped (for garnish)
  • Salt to taste
  • Pepper to taste
  • Ground Ginger to taste

Instructions
 

  • In a large skillet, brown the ground meat over medium heat. Season lightly with salt, pepper, and ginger.
  • While the meat is cooking, prep your veggies: slice the onion, pepper, squash, and mushrooms.
  • Once the meat is browned, push it to the side of the pan and add a bit of oil if needed. Toss in the onions and garlic and sauté until fragrant.
  • Add in the rest of the sliced veggies and cabbage mix. Stir everything together well.
  • Drizzle in the almond butter and a splash of apple cider vinegar. Mix to coat and let it cook for 7–10 minutes, stirring occasionally, until veggies are soft but not mushy.
  • Taste and adjust seasoning as needed. Top with fresh green onion before serving.

Notes

You can serve this as is for a Whole30 meal or you can serve over rice if not keeping Whole30.
Keyword Eggroll, Eggroll Bowl, Kosher Eggroll bowl

Hope you give this dish a try! It’s a go-to in my house when I want something nourishing but don’t want to spend forever in the kitchen. Let me know if you try it—leave a comment or share it with a friend. Enjoy every bite!

Lunch/ Dinner, Recipes
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by Shulie
Abc Cabbage Slaw Recipe
July 24, 2025

Abc Cabbage Slaw Recipe

If there’s one salad I make on repeat, it’s this ABC Cabbage Slaw. Apple, Beets, and Carrots (aka the ABCs) come together with crunchy cabbage, fresh herbs, and a simple tangy dressing to make a side that’s as colorful as it is delicious. It’s fresh, …

Sides
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by Shulie
Roaring Red Eggs Recipe
July 24, 2025

Roaring Red Eggs Recipe

Today I’m sharing my Roaring Red Eggs Recipe. This bright, savory egg dish is packed with flavor and color—perfect for a Whole30-friendly breakfast or brunch. Naturally gluten-free, and packed with veggies!

Breakfast, Recipes, Whole30
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by Shulie
Grain & Legume-Free Chulent Recipe
July 24, 2025

Grain & Legume-Free Chulent Recipe

 What’s Shabbos without chulent? When I started Whole30, I was honestly stumped. It had to be grain-free, legume-free, diabetic-friendly, and somehow filling enough for a long Shabbat afternoon—plus, my kids still had to actually want to eat it. No pressure, right?

At first, I tried making a creamy soup with meat, but it just didn’t feel “Shabbosy.” So I did what I always do when I’m stuck: went to the vegetable store to see what inspiration would hit.

That’s when I spotted celery root and turnips. Perfect. I’d never worked with celery root before, but I figured—with the right spices—I could recreate that classic chulent flavor without the usual grains and beans.

What came out of it is now our go-to: a rich, hearty, veggie-packed chulent that’s Whole30-compliant, diabetic-friendly, totally satisfying, and best of all—my kids love it.

Veggie-Packed Chulent

Shulie
This veggie-packed chulent is my go-to Shabbos comfort food—hearty, flavorful, and totally Whole30-friendly. It’s loaded with root veggies, warm spices, and tender meat, without any grains or legumes. It simmers low and slow until everything is melt-in-your-mouth perfect. My kids love it, and I love that it keeps everyone full and happy all Shabbos afternoon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Overnight Cooking 16 hours
Total Time 16 hours 45 minutes
Course Main Course
Cuisine Modern Kosher Fusion Cuisine
Servings 10 people
Calories 375 kcal

Equipment

  • Cutting Board
  • Sharp Knife
  • Crockpot or
  • Heavy or Regular Pot

Ingredients
  

  • 2 small potatoes
  • 1 onion
  • 1 small sweet potato or zucchini
  • 2 carrots
  • 2 medium parsnips
  • 1 celery root
  • 4 cloves of garlic
  • 1 container tomato puree 240g (check for no sugar added)
  • Salt, pepper, cumin, and paprika to taste
  • 1.5 kilo asado with the bone
  • Oil to coat bottom of pot

Instructions
 

Prep the vegetables:

  • Peel and cut the potatoes, sweet potato, carrots, parsnips, celery root, and onion into medium chunks. Peel the garlic cloves.

Sear the meat:

  • In a large heavy-bottomed pot or Dutch oven, heat a thin layer of oil over medium-high heat. Sear the asado on all sides until browned (about 2–3 minutes per side).

Sauté the aromatics:

  • Add the chopped onion and whole garlic cloves to the pot. Sauté for 3–4 minutes until fragrant and lightly golden.

Add the veggies:

  • Add all chopped vegetables to the pot and stir to combine.

Add tomato and spices:

  • Pour in the tomato puree. Season generously with salt, pepper, cumin, and paprika. Mix everything gently.

Add liquid: Add enough water (or no-sugar-added broth) to just barely cover the contents.

  • Add enough water (or no-sugar-added broth) to just barely cover the contents.

Shabbos Overnight Instructions (Crockpot or Blech):

  • Here’s how to do it:

Prep as directed:

  • Follow all the steps—sear the meat, sauté onion and garlic, add veggies, spices, and liquid.
  • Transfer to a crockpot or heavy pot:

– Crockpot: Set to low and leave overnight (12–16 hours).

    – Stovetop/Blech: Bring to a boil, then cover tightly and place on a blech or hot plate before Shabbos starts.

      Check liquid levels: Make sure ingredients are just covered with water or broth. Add a bit more to account for overnight simmering.

      • Serve hot on Shabbos day:

      Notes

      The flavors will deepen and the meat will be melt-in-your-mouth tender—just like traditional Chulent but Whole30 and diabetic-friendly!
      FAQs
      Can I cook this chulent in a crockpot?
      Yes! After searing the meat and sautéing the aromatics in a pan, transfer everything to your crockpot. Cook on low for 8–12 hours overnight for a perfect Shabbat meal.
      Is this recipe freezer-friendly?
      Definitely. Let it cool fully, then store in individual containers for up to 2 months. Great for batch cooking!
      Can I make this vegetarian?
      You can! Swap the meat with mushrooms or a plant-based protein and use vegetable broth instead of water. Adjust spices to taste.
      Substitutions
      Asado with bone: You can use brisket, flanken, or even boneless chuck if preferred.
      Sweet potato: Swap for more white potato or butternut squash if needed.
      Tomato puree: Crushed tomatoes or tomato paste mixed with water will also work.
      Celery root: If unavailable, try turnip or more parsnip for a similar texture.
      Oil: Olive oil, avocado oil, or schmaltz all work well.
      Keyword Chamin, Chulent, Kid Friendly, Shabbat Meal, Shabbos Meal
      Shabbat Meals, Whole30
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      by Shulie
      Whole30 Veggie- Packed Burgers Recipe
      July 24, 2025

      Whole30 Veggie- Packed Burgers Recipe

      This might sound too good to be true—but it actually happened: I got my kids to eat a Whole30 meal without a single complaint. How did I do it?Honestly… I’m still figuring that out 😅 I made burgers packed with vegetables and spices. They were …

      Lunch/ Dinner, Whole30
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      by Shulie
      Banana Cream Chia Pudding Recipe
      July 24, 2025

      Banana Cream Chia Pudding Recipe

      I’m always on the lookout for something that feels like dessert but is actually good for me—and this Banana Cream Chia Pudding checks all the boxes. It’s sweet (naturally), creamy (without dairy!), and packed with fiber and healthy fats. I whipped this up on a …

      Breakfast, Recipes, Whole30
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      by Shulie
      Pesto-Chimichurri (Pestichurri) Sauce Recipe
      July 23, 2025

      Pesto-Chimichurri (Pestichurri) Sauce Recipe

      If you’ve been around my kitchen long enough, you know I’m all about bold flavors—and shortcuts that don’t sacrifice taste. That’s exactly how Pestichurri was born: a happy hybrid of two of my favorite herby sauces—pesto and chimichurri.  

      I started playing around with this one day when I had way too much parsley in the fridge (a classic problem, right?). I wanted something fresh and zippy to serve over grilled veggies, but also creamy enough to stand in as a spread or dip. What came out of the blender was magic.

      This sauce hits all the notes: tangy, herby, nutty, and smooth—plus it’s dairy-free, Whole30-friendly, and so versatile. We love it over roasted chicken, fish, potatoes, or even mixed into eggs. It’s one of those “accidental staples” that now always has a home in my fridge.

      Pestichurri

      Pestichurri (Parsley Pesto–Chimichurri Hybrid)

      Shulie
      This sauce was born from one of those “use what’s in the fridge” moments. I wanted something bright, herby, and bold to bring life to simple proteins and veggies—and pestichurri was it. It’s part pesto, part chimichurri, and all flavor. The vinegar and lemon give it just the right tang, and the nuts add richness without dairy. I use it on everything from grilled chicken to roasted sweet potatoes.
      Print Recipe Pin Recipe
      Course Dip or Marinade
      Cuisine Mediterranean-Latin Fusion

      Equipment

      • Food Processor with s blade
      • Sharp Knife
      • Cutting Board
      • Storage Container

      Ingredients
        

      • 2 bunches fresh parsley thick stems removed
      • ¼ cup red wine vinegar
      • ¼ cup olive oil
      • 4-5 cloves of garlic
      • Juice of ¼ lemon
      • ¼ -½ cup pine nuts or walnuts
      • Salt and pepper to taste

      Instructions
       

      • Wash and dry the parsley thoroughly. Roughly chop.
        Parsley
      • Add all ingredients to a food processor or blender.
      • Pulse until everything is well blended but still has some texture.
      • Taste and adjust seasoning—add more vinegar for tang, or more oil for richness.
      • Serve immediately or refrigerate in a sealed jar for up to 5 days.
      Keyword Chimichurri, Dip, Marinade, Parsley Pesto, Pestichurri, Pesto
      Sauces and Dressings, Whole30
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      by Shulie