Banana-Blueberry Smoothie

You deserve to treat yourself to something fun and easy for breakfast. Why should healthy be so complicated? A lot of people right now are combining seeds and grains into their morning drinks. If you don’t have time for that, why not go for the simple solution? This morning, I too had dreams of stunning açai bowls. I had planned to take some yogurt and layer it so perfectly with strawberries and nuts or seeds in a row. Then life happened. My second thought immediately was to fry some potatoes with eggs. Then I thought to myself, “Why are you doing this to your body?” So I grabbed three ingredients and made this great smoothie. Your body deserves to be treated kindly. If you really want the potato and egg calories, feel free to add the ice-cream 🤗


2 medium sized organic bananas

1/2 pint of blueberries

2 cups of milk


Put into blender and serve.

Life doesn’t have to be complicated.

Homemade Pizza 🍕


It’s April 16th and Toronto, Canada, is experiencing one of our worst ice storms. Schools have been closed, traffic has come to a halt and basically everyone is hibernating until this is over. Of course everyone started craving pizza when the kosher places weren’t delivering so I came up with this homemade pizza dough on Sunday, and it turned out so well, I made it again today!  I added oregano to the dough and it was awesome. It’s a thick and fluffy crust. I tend to not eat the crust on store bought pizzas, but on this one everything was gone Hope you’ll like it!


Pizza Crust:

1/2 tsp sugar

2 1/4 tsp yeast

1 and a 1/4 cp warm water ( not boiling or you’ll kill the yeast)

1 tsp oregano 

1/4 tsp basil

3 cups flour

1/4 cp olive oil

1 tsp salt (never add salt to yeast when rising or you’ll kill it!)


340 ml pizza sauce

1 package shredded mozzarella cheese

Mix yeast, sugar and warm water and let sit until yeast gets bubbly (20 minutes)  Add flour, salt, olive oil and oregano and basil.  Combine until dough is smooth.  ( If too sticky, add flour 1 tblsp at a time until dough is smooth). Coat with a tblsp  of olive oil and cover with a clean dish cloth .  Let dough rise for an hour on top of preheated oven set to 400F.

Spread 340ml of pizza sauce over dough  add shredded mozzarella cheese and baste crust with olive oil. The basting makes the crust a crisp golden brown. Place into oven for 20 to 25 minutes. The cheese should be bubbly and the crust brown. Enjoy 🤗

Creamed Vegetable Soup



2 carrots

1 parsley

1 stalk celery

1 onion

2 cloves garlic

1 potato

3 tbs canola oil

1 tbsp flour

1/2 tsp pepper

1 tsp salt

12 cups of water


Dice carrots, parsley, onion, garlic, potato

Add oil to cold pan. Put vegetables into pan and turn onto medium heat. Stir until onions are golden. Add flour to pan and stir until vegetables are covered. Add water, bay leaf, salt and pepper. Bring to a boil for 5 minutes. Simmer for 2 hours. Blend vegetables with an immersion blender. Serves 6.




Dairy Free Chocolate Chip Cookies



Wet ingredients:

1/2 cp white sugar

1 cp brown sugar

2 eggs

2/3 cp canola oil

1 tsp vanilla

Dry ingredients:

2 1/2 cp flour

1 tsp baking soda

pinch of salt


1 cp dairy Free Chocolate chips


blend all wet ingredients. Slowly add dry. When both are combined, spoon in chocolate chips until evenly blended. Drop onto cookie sheet. Bake 350 F for 10 minutes

Lemon/Olive Chicken


Try this one for Shabbos. You can use two chicken breasts or four thighs. The juice is awesome with Challah 👌 (Pinterest inspired📌)


4 chicken thighs or two large chicken breasts

4 tblsp canola oil

1 lemon

1/4 cp green olives (I used sliced but unpitted whole are great. If using whole 1/2cp olives)

one medium onion sliced


1/4 tsp cinnamon

1/4 tsp ginger

a pinch of turmeric

1/4 tsp cumin

1/4 tsp pepper

1/4 tsp paprika

1 minced garlic clove

1/4 cp water



warm oil in skillet on medium heat. Wash lemon well, slice and place in pan until the edges become soft and a bit translucent (don’t  cook too long or you will lose the pulp). Remove lemons to a dish. Place chicken into warmed skillet. Brown on both sides (8-10 minutes per side. You want the chicken a nice golden brown ). Remove chicken. Add onions to skillet and fry until translucent. They should brown with the chicken juices. If need more oil, add here.

Take all the spices and add to the water.. Add spice/water mixture to pan with onions, and mix. Return chicken to pan. Bring chicken to boil then cover and reduce  to simmer for 15-20 minutes or until your chicken is done (depends upon thickness of piece). Add olives and cooked lemons. Stir. I let mine simmer on low heat to get the flavour of the olives and lemons by adding a bit more water and covering until ready to serve.  Serve over steamed rice or couscous. The smell is amazing.

Homemade Hummus with Liver, Mushroom and Onions


Homemade Hummus:

1 16 ounce can chickpeas

1 tsp lemon juice

1  crushed garlic clove

1/2cp mayonnaise


Drain chickpeas and put all ingredients into a cuisinart with the S blade. Pulse until smooth


one medium onion cut into thin rings

1 can Mushrooms drained

oil for frying

package of Kosher broiled beef liver


fry onion and mushrooms together until onions are translucent. Add liver to make it warm. Don’t overfry the liver as it makes it dry.  Some prefer it sweet, so you can add a tsp of sugar at the end. Season with a little pepper. Kosher liver is already very salty.

Plate hummus and serve with liver on top. (Recipes adapted and  from @RaizysCookin Instagram)

First blog post

This is a “food blog” that just happens to be dealing with “kosher cuisine” (as required by Jewish Law). So many recipes in the world can be adapted to be kosher. I separate meat and milk. Sometimes I make vegetarian meals so that they can be eaten with milk meals or meat meals. Today there are so many gourmet recipes available and I have tried several to adapt them to my kosher lifestyle. I also deal with several allergies, so I am conscious of those as well in my cooking. I hope you will enjoy my food blog. If you have any questions, feel free to contact me! – Chaya

Homemade French Toast Sticks

FBF7B63B-0158-422B-BAF6-D1AC404D4A1FHomemade French Toast Sticks


4 pieces sliced Challah

2 eggs

1/2 cp milk

1/2 tsp cinnamon

1 tsp sugar


Mix eggs, milk, cinnamon and sugar.  Take challah and cut into strips. Dip strips into egg mixture until lightly coated but not soaking.  Prepare frying pan with canola oil. Place one drop of egg mixture in centre of pan. When it starts to bubble, the pan is ready for the toast. Place strips into heated pan, let brown and turn over and repeat on other side.  Make sure to turn down heat as oil gets hot quickly and sticks will easily burn. Serve with honey, syrup, jam or dusting of icing sugar. A fun meal for kids!