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Peas Love & Carrots  Danielle Renov Recipe Developer Food & Travel Blogger/Vlogger YouTube: Danielle Renov WILL TRAVEL FOR FOOD Ebook & website link 👇🏻


Here it is guys!!!! (Make sure to swipe 👈🏻 to see close ups!)
A mountain, literally, of the best swag and samples from this weeks 3 Day Kosher Food “Everything”. It started with 2 killer swag bags from @kitchentested who organized the Jewish Food Media Conference. Then came another grand slam swag bag from @kosherfeast, run by esti berkowitz and @naominachman. If that was not enough, we followed it up with two, super fun, foot throbbing, sample heaven days at @kosherfest.
And here it is. Close to 100 different samples from the best of the kosher world has to offer right now!
I’m going to just list all the vendors right here. So go show em some love and follow them to thank them for being so generous!
Every like or comment in this pic will be counted as an ADDITIONAL entry into our giveaway!!!!! I’m going to go live tomorrow night around 9:00/9:30 to announce the 2 winners!
Wishing everyone one of you out there a beautiful, happy and relaxing weekend! ✌🏻💜&🥕,
Danielle (*note: if you are a vendor and I left you out, either I couldn’t find your ig handle or it was a mistake. Please message and I will fix it!)

Currently, I’m sitting in the airport, waiting to go see my grandfather, still stuffed from 3 days of “kosher everything” and dreaming about a lunch or dinner that looks like this. Pretty, colorful, good for you and sooo tasty!
I saved this dinner for the last day of chodesh bari bc I really didn’t think there was any way my kids would eat the tofu. I even made chicken as a back up. Well, not anymore!
You watched it happen in my story, they kept going back for more of the tofu. Next time I’m doubling the tofu recipe & ditching the chicken. Confidently! ~~~~~~~~~~~~~~~~~
Now, let’s talk about the crazy awesome SWAG & SAMPLES GIVEAWAY! Tomorrow, I’m gonna post a pic of all the swag, tell you how many winners there will be & let you know how you can get an extra entry in! Then, motzei shabbos, I’m gonna go live & announce the winners!! So, if you haven’t entered you still have time!
Happy Thursday Instalovers!
1 package firm tofu, patted dry, cut into 1/4 inch cubes
1 Tbsp. minced garlic
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 tsp. sesame oil
1/4 tsp. salt
1 lime, halved & juiced
1 Tbsp. maple syrup
1/4 inch ginger, peeler, grated
Combine everything in a bowl aside from tofu and olive oil. Mix well, and add tofu. Marinate for at least 30 minutes (or even a few hours), mixing every soften so that all the tofu pieces can absorb the marinade. Place a pan over medium high heat and add olive oil. Use a slotted spoon to extract tofu from marinade allowing as much of the marinade to drip off as possible. Add half the tofu cubes to the pan & allow the pieces to cook until crispy on all (or at least most) sides, mixing every few minutes. Once crisp, remove from pan and repeat with remaining tofu cubes. Once these pieces are also crisp return the first batch to the pan, and add reserved marinade. Stir so that all the pieces are coated and the marinade creates a sort of glaze (about 1.5 min). Remove from pan immediately. I served with brown rice, baked sweet potato fries, purple cabbage, scallions, radishes, sprouts, a lime and my creamy sesame dressing.
*the recipe for the dressing is on the website

SWAG & SAMPLES GIVEAWAY + 3 Ingredient Peanut Butter Cookie 👈🏻SWIPE LEFT FOR RECIPE👈🏻
We discussed it Wednesday (or was it Thursday? I can’t be sure, it was 3 am by me 🙈) and now it’s official!
In the spirit of Shani from @smlcakes being so generous and sharing her wildly requested, no-mixer, 3 ingredient p.b cookies that she got from rachel Mansfield I felt like it was the bring time to bring this GIVEAWAY to fruition!
Here’s the deal:
On Sunday I leave to NY. Besides getting to visit my grandfather, which is the best part of my trip, I also get to attend 3 really super fun events!
1. The Jewish Food media conference brought to us by @kitchentested 2. Kosherfeast, brought to everyone by esti from @kosherfeast and @naominachman And 3. @kosherfest
Besides for how fun it is to hang with tons of people that care (and talk about) food as much as I do, it also means something else.
Tons of it!!!! Since I live 6,000 miles away from where all these go down, & I’m allowed re-entry into my home upon the condition that my suitcase come filled with toys, candies, dolls & headbands I simply can not risk bringing anything that I might find enjoyable back with me.
Last year I gave it all to my parents and siblings.
This year, after getting tons of messages from you all about how you wished you could come to these events I realized how much I wanted to share my experience with all of you!
I could not let this opportunity to let you all know how much I appreciate you slip away! I could not do a single bit of this without you and truly love the Peas Love & Carrots community that we together have built!
So, besides the inside view I’ll give you in my stories, I’m also going to giveaway all my swag & samples to one (or maybe 2, depending how much there is) people.
The RULES are simple:
~~Like this post ~~Tag 3 people.
That’s it.
Next week on Wednesday, I’m going to post a pic of all the Swag & Samples & tag every vendor that contributed.
You’ll have to like that post also!
Once you’ve liked both posts (today’s and Thursdays) you’ll be entered to win!
winner will be randomly selected on Friday.
Wishing you all a beautiful & restful Shabbos!

Every. Single. Child. Ate. This.
No arguing, or convincing necessary. The smell of the roasted chicken in veggies was so insanely amazing that they were waiting at the table for it to come out of the oven. Needless to say, getting this pic was NOT easy, evident by the fork that could no longer wait another second!
I used the veg I had in my house, but seriously, you could use whatever veg your family likes. The flavors here go with anything!
I do have to say though, this was my first time using frozen snap peas and I think it’s a last. My kids love broccoli and we’re fighting over the last pieces, so the snap peas just took up valuable real-estate on my pan!
Also, even though it’s not Friday, since I’m getting ready to leave to NY and we’re gonna be away for shabbos, I’m posting this today bc it’s totally a #5iveingredientfriday. Actually it’s more like a 5 ingredient Friday night dinner since it’s a complete meal!
Wishing everyone out there lots of love and very Happy Thursday!
1 whole chicken, back bone removed (spatchcocked)
6 Tbsp minced garlic
1/2 c dry white wine
Juice if 1/2-1 lemon (depending how lemony you like it)
1 tbsp paprika
Extra virgin olive oil
Kosher salt & pepper (for seasoning)
Assorted veg: I recommend:
3 large (or 6 small) potatoes, peeled, cut into 1&1/2 inch pieces, patted dry & 1 bag frozen broccoli
Preheat oven to 350f (180c) and put rack on the lowest possible shelf.
Place chicken skin side down, on a greased sheet pan. Mix together garlic, wine, lemon & paprika. Pour half the mixture over the chicken gently pushing the marinade in between the flesh and the skin! Season underside of chicken with 1/2 tsp salt and 1/4 tsp pepper, drizzle 1 tbsp olive oil and flip the bird over! Repeat with remaining marinade on the top side of the chicken and again season with 1/2 tsp salt and 1/4 tsp pepper. Drizzle 1 tbsp of olive oil over the top. Arrange cut up veggies around the chicken. Drizzle 2 tbsp of olive oil over the veg, sprinkle 1 tsp salt and 1/2 tsp pepper and mix lightly to coat veg. Bake for 1 hr, uncovered on the lowest oven rack. Serve hot and enjoy!

Chodesh bari (healthy month) may be coming to an end but this soup will definitely make many more appearances on our table this winter.
It’s soooo easy to make, so nutritious and most importantly sooooo delicious.
Plus not to mention, I love the idea of dinner in one bowl! (Ok fine, technically a bowl and small plate for the sweet potatoes fries, but really you could just eat those right off the sheet pan, so....)
I looooves how simple and clean the flavors were. So often black bean soup gets weighed down by a heavy dose of spices but I kept this one really bright and clean and it was sooooo yum!
I decided to serve with a small dollop of low fat sour cream (bc I had no yogurt in the fridge) but really the soup itself is totally dairy free and IMHO, the sour cream was delicious but not necessary!
Also, I used @bobsredmill Black bean soup mix, which actually only contains a variety of beans but you can use just a plain bag of black beans or mix it up with a variety!
However you do it, start doing now bc you’ll want this soup to reappear in your kitchen many more times before the sun reappears and we go back to salads!
Hope everyone’s having an awesome week!
2 Tbsp olive oil
1 onion, finely diced
6 stalks celery, peeled, diced
1 tbsp salt (divided)
2 tsp black pepper
6 cloves garlic, minced
1 Tbsp smoked paprika
1 tomato, quartered
2 limes, halved & juiced
1lb 10oz assorted beans (I used @bobsredmill Black bean soup mix)
1 qt. No chicken stock or veg stock
8 cups water
Heat a large pot over medium high heat. Add oil, onion, celery, 1 tsp salt &all the pepper. Cook, stirring often until onions are translucent (about 8 min). Add garlic, paprika and tomato. Stir for 1-2 min. Add lime juice and scrape up any bits from the bottom of the pan. Add beans, stock and water. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 2 hours until beans are cooked through. Once cooked add remaining salt and stir. Taste to adjust seasonings. Serve hot and enjoy! #vegan #healthy #healthyfood #healthyeating #soup #dinner #cleaneats #cleaneating #eatclean #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodie

Walking through the shuk I spotted an onion/scallion/Ramp hybrid looking thing. Obviously I had to pick it up.
I’m not sure what they’re actually called in English, actually or Hebrew for that matter, but I can describe it. The bottom looks like a small oval shaped onion. Then from the top of the onion sprouts these large scallion looking stems. The part near the onion is whiter and they gradually turn dark green at the top. They are sweeter than most onions and the entire thing is edible. That’s right. Use the tips for salads or take the whole thing & pop it on the grill like a ramp!
I saw these and then also saw the cutest, tiniest eggplants sitting right next them. And right next to the baby eggplants, yup, baby zucchini.
So instead of grilling them (I was afraid the eggplants and zucchini were so tiny they would fall right through the grates) I decided to roast em.
Then garlic.
I don’t know of vegetable that doesn’t benefit from a garlic addition.
So I kept it super basic. Puréed garlic, salt, pepper and olive oil.
It was magical. It made the most perfectly savory crust like surface on the top of the sweeter than usual baby Vegetables.
I served the whole thing on a large platter drizzled with techina & lemon gremalota.
Whether you grill these, roast them, serve them alone, on top of a huge salad, over grains or on the side of a perfectly roasted protein you will be beyond happy!
Two sheet trays worth of veggies for roasting (I used 5 of these new yummy onions, 8 baby zucchinis, 8 baby eggplants)
20 cloves of garlic
3 Tbsp olive oil
Kosher salt
Cracked black pepper
Preheat oven to 350f (180c), like two baking sheets with parchment paper & lightly grease.
Wash, dry well and halved lengthwise all the veggies. Spread vegetables on to 2 sheet pans so as not to overcrowd them. Purée garlic & olive oil together until a paste forms. (You can use an immersion blender or food processor for this). Brush garlic purée liberally onto all the veggies and sprinkle salt & pepper over the top. Bake for about 40 minutes until the veggies are cooked through & the tops are golden brown. Serve any way you’d like and enjoy!

No-Oil biscotti
Ok. So these are technically 6 ingredients. If you leave them plain🙈. I know, I’m sorry. I just felt bad that it’s already our 3 shabbos of chodesh bari (healthy month) and I haven’t shared this recipe.
Last year I posted a pic in my story of the recipe but since so many of you were not around last year, (welcome😘), I felt like I had to post these.
I got this recipe from my friend @gitty_roth and from the time she gave it to me this recipe has been a staple in our house.
The recipe is super easy to make, you can put whatever add-ins you like and has such a good consistency.
When I go a sweeter route, like cinnamon sugar and Choc chips I swap out the lemon juice for extra vanilla or almond extract! I know it’s not exactly”healthy” but as far as shabbos desserts go, I think it’s pretty good!
My only advice is, DOUBLE the recipe! You’ll be happy you did!
Wishing you all a beautiful, restful and healthy shabbos!
1 cup sugar
2 eggs + 1 egg yolk
1 tbsp. Lemon juice
1 tsp. Vanilla extract
1&1/2 tsp baking powder
1/4 tsp salt
2&1/4 c flour (I use 2 c + spelt & 1/4c white. Use any flour or any combo you like)
Add-ins: (1 c craisins+1 c pistachios+1/2 c slivered almonds)(1 c mini Choc chips+1 c slivered almonds +1 tsp cinnamon& replace lemon with vanilla and/or almond extract)
Preheat oven to 350f(180c). Line a baking sheet with parchment paper. In the bowl of electric mixer, combine sugar and eggs. Add everything else besides add-ins. Mix until combined. (Batter is very thick). Pour in add-ins you’re using. Mix until jut incorporated. Divide batter into 2. Place each half on one end of the baking sheet. Wet hands slightly and mild batter into a 3 inch wide log. (Sprinkle sugar or cin-sugar on top of desired). Bake for 30 minutes. Remove from oven, lower oven to 325f (165c) and cool lots for ten minutes. Then slice logs into 1inch slices. Turn them on their side and replace onto baking sheet. Return to oven, bake for 5-6 minutes. Turn biscotti onto the other side and bake for an addition 5-6 minutes. Remove from oven and cool biscotti on a rack. Serve with tea and enjoy!
#biscotti #cookies #dessert #kosher #breakfast

When Nechama, @wonderfilled_nutrition reached out about teaming up to create a blog post dedicated to healthy eating, I was hesitant.
I did not go to school for nutrition, I am not certified or qualified to be handing out health tips and I certainly don’t want to steer anyone in the wrong direction.
The only thing I am trying to do is bring a little balance back to my family after the month long run of holidays that brought bad eating habits with it.
After speaking with Nechama, who actually is a certified and trained nutritionist (that happens to live right hear in Yerushalayim!), I sort of fell in love with her.
Her approach to food and general eating philosophies are so normal and down to earth. Combined with her ridiculous amount of actual scientific, nutrition knowledge and she is a one stop shop for improving the quality of our lives through food.
So often diets, or any type of restrictive food plans can be so much more of a burden than a help.
With Nechama it’s about improving your day. Making you feel better and stronger to get the things done that we all need to do!
So, we teamed up.
Nechama brought you all the information.
And I did what I know how to do.
Develop Recipes.
So I came up with 2 recipes.
One for these super healthy baked oatmeal muffins that I even gave different flavor variations for.
And one for my favorite shakshuka.
The muffins took me a few tries to get right but I’m finally happy with the results. They’re somewhere between a muffin and a chewy granola bar. You can individually wrap them, pop em in your freezer and defrost a few every night so that you can grab breakfast and run out the door.
The shakshuka is for days with a few extra minutes. You can actually make the “sauce” a few days ahead to save time. I love how bright the flavors are from using fresh produce instead of a can or jar of tomato sauce. It’s filling and satisfying but still light and bright.
Ok, so click the link 👆🏻in my bio to get these recipes and read what Nechama has to say!
Wishing everyone a healthy and happy Wednesday!
#healthyfood #breakfast #vegan (the muffins. Not the eggs 😂) #cleaneats

Chocolate Blackout Cake + Happy Birthday Batya
No plate, no fork, no pretty towel.
Just the most perfect chocolate cake ever.
When the bigger kids in my house convinced Batya that her special birthday dinner should be lasagna and onion soup (ugh) and not something super amazing like super juicy steak sandwiches with beer battered onions I was kinda bummed. Then I realized that lasagna meant dairy. And dairy means killer cakes.
How often do we have an opportunity to put our all into only one amazing dairy dessert? Not enough!
So I decided to seize the opportunity and started searching for the most insane chocolate cake recipe I could find. After my online searches produced nothing inspiring, I decided to turn to actual people that do inspire me.
I got tons of help and ideas from miriam (@overtimecook), melinda (@kitchentested) and @naominachman. Then shushy (@cookinginheelss) sent me a picture of this cake and I almost ate my phone.
It had to be made.
So, even though I almost never share a photo without a recipe I am here today to tell you to run over to gatherjournal.com search for ovenly bakeries “blackout cake” and make this cake as soon as possible.
Find any excuse you need, or no excuse. It doesn’t matter.
All that matters is that you make and eat this cake.
Don’t be discouraged by the steps. There are three of them. You can separate them and break them down to make it easier.
The only hard to find ingredient is chocolate stout which is a dark beer.
If you can’t find it, no worries, just replace with any dark stout that your liquor store recommends!
I can’t wait to break into this beauty tonight when we finally get to have Batya’s dinner. I’m gonna skip the lasagna and soup and just have the cake.
It’s that good.
Wishing you all an incredible day filled with love, happiness and healthy and copious amounts of chocolate!
Happy Tuesday!
Oh, p.s. please do not make this pareve. It neeeeds to be dairy. Very very dairy!
#chocolate #chocolatecake #chocoholic #birthday #birthdaycake
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy

No-cream Cream of Broccoli & Spinach Soup.
When a bowl of soup is a complete meal.
I set out just to make a regular old cream of broccoli soup. With cream. Even though it’s chodesh bari (healthy month) I was still gonna add just a few tbsp of cream to give it that luxurious creamy soup feel.
The more I thought about it though the more determined I became to keep the soup as healthy as possible.
But also, creamy and velvety like any good cream of _____ soup should be.
So, I threw in some spinach for an extra dose of nutrients, figuring I could get away with it since broccoli and spinach are both green.
Then in a last minute, game time decision I decided to throw in a can of rinsed white beans.
What did that accomplish?
1. Protein. The soup became a complete meal. Which means, I don’t need to make anything else for dinner. Win.
2. Creaminess. Because the beans are naturally creamy when blended I didn’t need to add any heavy cream at all. And. The best part is, white beans are sooooo mild in flavor no one in my house even knew they were there.
Huge win.
All in all, the soup as polished off. Everyone ate it happily and no one even realized how good it was for them.
Chodesh Bari Week 3, were a comin for ya!!! #recipe
1 tbsp butter
1 tbsp olive oil (or 2 tbsp evoo instead of butter)
1 onion, diced
1 tbsp salt
1 tsp pepper
1&1/2, 32 oz bag frozen broccoli
1/2, 32oz bag frozen spinach (you can replace spinach with broccoli if you prefer)
32oz. No-chicken stock (or veg stock)
6 c water
1, 15oz can great northern white beans, drained & rinsed.
Heat a large pot over medium high heat. Add butter, oil, onion, salt & pepper. Stir for 4-5 min until onions are translucent. Add the rest of the ingredients. Bring soup to a boil. Reduce heat to low, cover the pot and simmer for 1-2 hours. Remove from heat and juzz using an immersion blender. Juzz for a few minutes so that soup is fully blended and creamy! Taste to adjust seasoning! #vegan #healthy #cleaneats #cleaneating #eatclean #healthyfood #dinner
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats

Persimmon, Sweet Potato & Green Apple Hash.
AKA, Fall on a plate.
Aside from how perfectly time appropriate and insanely beautiful this hash is what I love most about it, is it’s versatility.
It is flavorful enough to stand on it’s own, can easily accompany a roasted chicken, grilled meat or braised duck, can be folded into any grain for a filling grain bowl, added to a huge green salad for a light but season appropriate salad or even mixed with chunks of sourdough (wink wink @spiceandzest) for a delicious stuffing.
Also, #5iveingredientfriday
I’m double duty-omg this gorgeous hash and Serving half of it on the side of my chili garlic chicken tonight and the other half I’m going to add to a crunchy fresh salad tomorrow!
Wishing you all another beautiful, restful and relaxing weekend💜.
1 large sweet potato, peeled cut into 1/4 inch cubes
3 persimmons, peeled cut into 1/4 inch cubes
2 green apples, peeled and cut into 1/4 inch cubes
1 purple onion, 1/4 inch dice
3 Tbsp evoo
1 tbsp pure maple syrup
1/4 tsp cayenne pepper (optional)
1&1/2 tsp kosher salt
1/2 tsp black pepper
Preheat oven to 350f (180c). Put everything in a lightly greased baking sheet. Mix well so that all the prices are evenly coated in the seasonings. Bake for about 45 min, with out ever mixing! (If you mix in the middle they will break apart). Once the edges are crispy remove from the oven and allow to cook on the baking sheet. Serve how you like and enjoy!
#persimmon #vegan #healthy #cleaneats #cleaneating #healthyfood

Salmon en papillote, Asian style.
Everything about this is right.
It’s easy to make, virtually no clean up, can be made just as easily for 1 person as it can for 12 people, is delicious, adaptable based on your likes and dislikes, super healthy and most importantly crazy delicious.
It takes less than 30 minutes from the time you start your prep until the time you are cleaning up from eating it. For real. There’s really no reason not to make yourself a beautiful and delicious lunch when it’s this easy.
Also, chodesh bari, I got you.
Want to see it in action?
Check out my instastory today to see what substitutions I made for today’s lunch and how ridiculously easy it was to prepare. Then, go get some salmon and make it for lunch. Or dinner.
Hope everyone’s having a great week!
1 filet salmon, no skin (you can use chicken cutlets also, just adjust cooking time!)
1 head bok Choy or 1 c Mung bean sprouts
1 cup broccoli florets (fresh or frozen)
2 cloves garlic,
1/2 piece ginger
Scant 1/8 tsp salt
1 Thai chile, thinly sliced (optional)
1/2 c scallions, chopped
3 tbsp soy sauce,
1 tsp sesame oil,
1 tbsp mirin (if you don’t have, leave it out)
2 tsp sriracha
Lay bok Choy and broccoli on parchment. Place salmon on top & microplane garlic & Ginger all over everything. Sprinkle salt, scallions & chile and drizzle everything else on top. Seal parchment and bake on 350 for 15-20 min. Careful when opening pouch!
#cleaneats #eatclean #healthy #healthyfood #healthyeating #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #salmon #dinner

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