peaslovencarrots peaslovencarrots

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Peas Love & Carrots  Danielle Renov Recipe Developer Food & Travel Blogger/Vlogger YouTube: Danielle Renov 👻: peaslovencarrot Ebook & website link 👇🏻

First day of school smoothies.
Today was huuuuge in our house. It started around 5:00 am when the elal flight carrying eli and my two babies touched down on israel. After a quick shower it was time to start our first school morning routine. Wake kids up, make lunches, make sure everyone's teeth are brushed and double check that all feet are wearing (hopefully matching) socks and sneakers.
Lastly I needed to make something healthy and yummy to welcome home the kids that are coming home and to send the ones going off to school properly nourished!
Plus, I knew the storm of suitcases that was about to take over my house, so a breakfast that was easy to prepare and cleanup was a must!! So smoothies it was!!! I love that I can throw everything in one blender and feed everyone at once. Not to mention how easy the clean up!
We added some @justins honey almond butter to the smoothies today and it was a huuuuuuge hit!
Here's to hoping everyone's first days of whatever's coming up go smoothly, easily and hopefully mess free😘.
1&1/2 c frozen chunks of mango
1 c frozen strawberries
1/2 c frozen blueberries
2 tbsp honey almond butter
Around 2 cups almond milk or regular milk (depends on how thick you like it)
But everything in a blender and blend till smooth.
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #vegan #healthyfood #cleaneating #eatclean #healthybreakfast #healthy #summer

1 pasta, 2 sauces, a huge salad, 20 minutes.
Yup. That's all it took to make this dinner.
The mushroom sauce, which more of a thin wine sauce than a cream sauce is light and perfectly summery. The tomato sauce is basically the little black dresses of pasta sauces. It's simple, you can throw it over any shape pasta, dress it up with some parm or mozzarella or dress it down and serve it all by itself.
Ok, here's how to do it:
Put up water to boil pasta in. Meanwhile add everything for the tomato sauce to a pot besides the water and butter. Set aside. Now work on mushroom sauce. Slice onions, add to the pot. While cooking slice mushrooms then continue making the sauce until it's time to add the water and cream. Set aside. At this point the water should be boiling. Add a handful of salt (yes, it's important) and the pasta. Stir for 1-2 min to prevent sticking then let it do its thing. Meanwhile prepare veggies for the salad. (I used lettuce, cukes, red pepper and endive). Set aside and make dressing (recipe is on my website). Now reserve 2 c pasta water, drain pasta and finish sauces.
Dinner for everyone in 20 minutes!!
Hope everyone's loving the beautiful weather as much as we are!
Happy summer!
2 tsp olive oil
1 kilo, 100% extrafine puréed tomatoes (usually comes in a box or glass bottle)
1 tsp crushed red pepper flakes
2 tsp salt
1 tsp pepper
1 cup pasta water
1 tbsp butter
Mix everything in a small pot besides pasta water and butter. Bring up to a boil. Add pasta water, mix well and return to a boil. Add butter and stir until butter is incorporated. Pour over pasta and enjoy!
2 tbsp olive oil
1 purple onion, thinly sliced
3-4 portobello mushrooms, sliced
1 tsp salt
1 tsp pepper
1 c dry white wine
3/4 c pasta water
1 c heavy cream
Put oil and onions in a pot over high heat. Stir constantly for 4-5 minutes until softened. Add mushrooms. Gently stir and allow any water the mushrooms release to cook out. Once mushrooms begin to brown add wine. Cook for 2-3 minutes until slightly reduced. Add pasta water and cream. Stir to combine and bring to a boil. Taste to adjust salt. Serve over pasta and enjoy!

Heirloom Tomato Summer Salad
Today's #5iveingredientfriday comes straight from the kitchen of the Uber talented Chanie Nyman from @familytable_mishpacha
Besides for the fact that the crazy colorful pic makes you want to just grab a tomato right through the phone so you can pop it into your mouth, her quick an easy recipe uses one of my favorite ingredients. Ever.
I could literally drink the stuff. It's perfectly acidic with a slight sweetness and an overall umami flavor that is completely addicting! But. Have no fear. Because if you don't have any, I made this last week also with balsamic vinegar and it was yuuuuuum!
Really, besides being only a few ingredients, this recipe also takes under 5 minutes to prepare and will easily be the start of any table this weekend.
People, we are at the height of tomato season! Tomatoes are the little black dress of summer vegetables. Dress em up, dress em down, doesn't matter. Really, their flavor is so intense right now, the simpler the better!
Since tomatoes comes in so many varieties right now, size and shape are hard to break down. So this recipe is going to be more of a technique with out actual measurements. But don't be afraid. Start with a little of everything, than taste and add what you need!
Wishing everyone a beautiful, relaxing, bird chirping and sun shining weekend!
Variety of ripe tomatoes
Ume plum vinegar
Olive oil
Slice tomatoes into 1/4 inch slice. Sprinkle sea salt from high up, to ensure even coverage than do the same with a little bit of pepper. (I reallllllly like freshly cracked black pepper) Drizzle a the une plum vinegar over the top, starting with a little, tasting then adding more of you need. And top it of with a light drizzle of olive oil! Allow to sit for 5 min before serving for the flavors to come together (if you can hold out that long. I couldn't 🙈). Serve and enjoy!
#tomatoes #summer #vegan #healthyfood #healthyeating #cleaneats #cleaneating #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine

Vegetarian Mushroom Barley Soup.
I know. Crazy. For me, Mushroom Barley Soup is loaded with marrow bones and flanken to make a broth that can perfectly compliment the earthiness of the mushrooms and the nuttiness of the barley.
But. After days and days of eating dairy a very strong and persistent craving for this soup hit. So, I set about to a completely vegetarian, actually vegan mushroom barley soup that would have all that crazy good flavor with out any of the meat.
My family was skeptical.
I was even doubtful.
But sometimes, these things just come together.
The soup was sooooo flavor and so good and so filling.
I really hope you all can find time to try this one out bc I think it will quickly become a weeknight staple!
Hope everyone is already out in the sun and waiting to jump into the pool today!
Happy Wednesday everyone!
2 tbsp canola oil
2 c diced white onions
1 c peeled & diced celery
1 tsp salt & 1/4 tsp pepper (just to get the veggies going...) 1 clove garlic, minced
10 c sliced assorted mushrooms
4 tbsp sherry wine
2, 32 oz boxes vegetable broth
4 c water
2 tbsp soy sauce
2 tsp salt
1/4 tsp pepper
1 c barley
Add oil to a large pot over medium high heat. Add onions and celery and cook until translucent (about 8 min). Add garlic, stir for 1 minute then add all the mushrooms. Cook mixture for about 20 minutes, stirring frequently until any liquid evaporates and mushrooms begin to brown. Pour in sherry wine and soy sauce and use a spoon or spatula to scrape up any bits that got stuck to the bottom of the pan. Add veg broth, water, salt and pepper. Bring soup to a boil, lower heat to a simmer, cover the pot and allow to simmer for 1-2 hours so the flavors can develop. Add the barley, bring the soup back up to a boil and then again reduce heat, cover and simmer till barley is cooked through. The longer you cook it at this point the thicker the soup will get.
Serve hot and enjoy!

Beet, mango and feta salad with raspberry lime vinaigrette.
The ultimate summer salad! It's bright, fresh has tons of different textures and the dressing is the perfect sweet and tangy combo to bring it all together.
In this salad I put a bed of a summer lettuce mix, purple cabbage, spiralized raw beets, chunks of sweet mango, slices of cucumber, diced purple onion and a handful of feta cheese crumbles.
The dressing is so good though, that I made a huge batch so I could keep it in my fridge all week long. Throw it in a simply spiced grilled chicken salad for shabbos, swap out the mango for strawberries, or if you want that salty bite but don't want to put cheese in your salad try swapping out the feta cheese for crushed salty nuts!!! #recipe
1/2 c raspberry jam
1 tbsp Dijon mustard
1 tbsp finely diced shallot
2 tbsp fresh lime juice
2 tbsp balsamic vinegar
3/4 tsp kosher salt
1/4 c extra virgin olive oil
Put everything in a bowl or jar. Whisk or shake well until everything is combined. Refrigerate until using!
#salad #summer #cleaneats #cleaneating #healthyeating #healthyfood #eatclean #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

French onion soup.
Deeply golden and caramelized onions, rich flavor broth and a perfectly cheesy, bubbly gruyere crust.
End of story. *If you don't have oven safe bowls just place a mound of cheese over lightly toasted baguette slices and broil till golden then add to the bowl of soup! **Also, if you can't find gruyere you can swap it with Swiss cheese or whatever cheese you prefer!!! #recipe
2 tbsp olive oil (or 2 tbsp butter+1 tbsp olive oil)
6 large white onion
1/4 tsp salt
4 tbsp soy sauce
3 tbsp Worcestershire sauce
2 tbsp white wine
32 oz vegetable broth
10 cups water
1&1/2 tsp salt
1/2 tsp black pepper
1 baguette, cut into 1/2 inch slices very slightly toasted
6 slices gruyere cheese (or Swiss , or whatever cheese you like)
Place olive oil in a large over low heat. Add onions and a pinch of salt. Cover the pot and allow onions to cook on the lowest for about ten minutes until they just begin to break down.
Remove the cover and stir. Let the onions cook on low heat for around an hour to an hour and fifteen minutes, stirring every 15 min.
At this point raise heat to medium and cook onions for another 30-35 min stirring frequently until onions are deeply golden and "melty". Raise heat to high and add soy sauce, Worcestershire and wine. Cook for 2 minutes then add veg stock, water, salt and pepper. Cover the pot, bring soup to a boil, then remove cover and boil for another 15 minutes. At this point pour into bowls and serve with cheese "croutons" or pour soup in an oven safe bowl, add a piece of toasted baguette, top with cheese and broil until bubbly and golden! Serve hot and enjoy!
#soup #vegetarian #onionsoup #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

Spicy Peanut Sesame Noodles
I have been trying to get this recipe out to you everyday since you watched me make then on my instastory. But, if you actually did watch my stories, you know, this week was insaaaaaaane! Sooooo fun, but insane.
But. I said I would post it, so I did.
It's up, on my blog, so you can easily print the recipe, then double it so that you keep a constant supply of this perfect summer dish in your fridge at all times!
Now, let's discuss these drool worthy photos. I was lucky enough to be a fly on the wall at Melinda from @kitchentested house while her and Miriam from @overtimecook had a photo shoot.
These photos were taken by the insanely talented @overtimecook. I know, they ridiculously beautiful. Don't get used to it though, bc although I tried hard to convince Miriam to move to israel and live next door to me so that she could photograph all my recipes, she sadly declined the offer.
I learned so much from both of them but really it was basically just a giant party and I had an awesome time.
Even though this is not a traditional #5iveingredientfriday Bc it's more than 5 ingredients, there all staple ingredients and when you read the recipe and see how easy it is to make it will totally make sense why this is an appropriate recipe for a friday when you don't want to be in the kitchen.
Hope your all having an awesome summer and wishing everyone a super hot and sun filled weekend! ✌🏻💜&🥕,
Click the link 👆🏻in my profile to go right to the recipe!
#glutenfree #cleaneats #cleaneating #healthyfood #vegan #veganfood #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

Best ever tuna salad ever.
I love tuna. I eat it every day for lunch in every single form. I know. Mercury. I don't care.
Really though, this is my favorite way to eat it. With tons of crunchy veggies chopped into it and no mayo added! That's right. No mayo tuna, and I'm telling you you won't even miss it. The crunch from the veggies, the acidity from the lemon and the brine-iness from the capers is sooooo perfect!
Make this lunch or dinner, or even use it in a sandwich or a tuna melt. Or take a crazy awesome sourdough class with @spiceandzest and serve it with her bread and have lunch with @kitchentested @freshfromtheheart @thekitch_ny @naomi_tgis @theblueladle @hudiriven
2 cups shredded purple cabbage
1 c shredded radicchio
1 c chopped scallions
1 c chopped cucumber
1 c finely chopped celery
1/2 c diced purple onion 1 chopped cucumber
1 c parsley chopped
1 c chopped preserved lemons
1/2 c chopped capers
15 oz tuna in water
Juice of 1 lemon
2 tsp paprika
1 tsp cayenne
1 tsp salt
1/2 tsp pepper
Put everything in a bowl, mix well. Let sit for 5 min, then mix again. Serve cold and enjoy!
#tuna #healthy #healthyfood #cleaneats #cleaneating #eatclean #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

Summertime Vegetable Soup.
Basically the only word to describe it.
Totally soul saitisfying, light, fresh and sooooo easy to make.
I took a few shortcuts with some precut veg and pre zoodled zoodles which made it easier, but even if you must do those steps yourself, say because you live in a place where you can't splurge on that, it's still easy to make!
Oh also, @gourmetglatt Come to Israel and precut our veg for us. TIA.
Happy Wednesday everyone!
1 tbsp canola oil
1 purple onion, diced
2 carrots, diced
3 celery stalks, chopped
1 green bell pepper, diced
1&1/2 tsp salt (dived into 1/2 & 1)
1/4 tsp pepper
2 cloves garlic, halved
1 large tomato, quartered
3/4 c sherry wine
2 c cut up string beans in 1/2 pieces
5 c broccoli florets. (Of using frozen, see note)
1/4 c parsley, roughly chopped
2 tbsp cilantro, roughly chopped
1, 32 oz box vegetable broth
6 c water
1 tsp salt
2 cups zoodles
3-4 c fresh baby kale (depending on how much you like)
4 scallions, chopped
Add oil, onion, carrots, celery, pepper, 1/2 tsp salt and pepper to a large pot over medium high heat. Stir till all the veg soften. About 8-10 min. Add garlic and tomato and stir until fragrant. About 2 min. Pour the wine into the pot and stir. Cook for 3-4 minutes until the wine reduces by half. Add string beans, broccoli, parsley and cilantro, veg stock, water and the rest of the salt to the pot. Bring to a boil then reduce heat and simmer for 1&1/2 hours. 15-20 minutes before serving add zoodles, kale and scallions. Stir to combine. Serve hot and enjoy! *note. If using. Frozen broccoli add half the bag with the string beans and the other half with the zoodles.
#soup #vegan #healthyfood #healthyeating #cleaneats #cleaneating #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

Broccoli Slaw with Creamy Avo Dressing.
Yup. I know, it's crazy. But legit, this whole salad has only 5 ingredients.
In general, I'm kind of a baby when it comes to broccoli. Anytime I eat it, you will find a leftover mound of stems with the tops bitten off on my plate. I usually just don't like them.
But leave the stems raw, shred them and add an awesome dressing and I am all over them!
The dressing was creamy, tangy and just sweet enough satisfy all your slaw needs.
Oh, and the crunch. Such perfect crunchiness.
I used broccoli slaw I was able to get, but you can totally swap out the broccoli for a regular bag of shredded cabbage.
Nuts. Let's talk about these crazy delicious bites of heaven. If you watched my story yesterday, you know these pecans came my way be @kitchentested told me they were beyond incredible. And she was beyond right!
They're sweet and spicy and oh so addictive.
If you don't have Trader Joe's near you just look for any spiced nuts that has a bit of sweetness to them!
Wishing you all a super sunny, and relaxing weekend!!! #recipe
2 ripe avocados
1 tbsp + 1 tsp cider vinegar
1 tsp. Sugar
3/4 tsp salt
1/4 tsp pepper.
2, 12 oz bags broccoli slaw (or any slaw mixture)
2 cups sweet and spicy pecans (I used Trader Joe's)
In a food processor combine avo, vinegar, sugar, salt and pepper. Blend until very smooth. Pour over dresssing over slaw and add the nuts. Mix and let sit for 5 minutes then mix again. Serve cold.
#salad #vegan #healthyfood #cleaneating #cleaneats #healthyeating #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

🦄 Thai dye rice noodle salad
I have no words.
Ha. Just kidding. I alwaaaaaays have words.
Here's how I did it.
1 whole purple cabbage
1 package rice noodles.
Cut cabbage into 1/4's and add to a large pot and fill with water. Bring to a boil and then reduce heat and simmer for one hour. Bring back to a boil, add rice noodles and cook according to the directions on the package.
To create tie dye effect, squeeze lime or drizzle the lime dressing over the top.
I served it with, julienned papaya, not ripe julienned mango, radishes, bean sprouts, jalapeños, cilantro, scallions and peanuts. Oh, and limes. Always, limes.
For the dressing:
1 c lime juice
1/3 c honey
1/4 tsp salt
1 tsp soy sauce
1 jalapeño, finely chopped
2 cloves garlic, minced
Mix together in a jar. Pour over everything!!!
#food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders #unicorn #thaifood #salad #vegan #healthyfood #veganrecipes #unicornfood

Best Pancakes Ever
👇🏻full recipe in the comments👇🏻
Is there a better way to kick off this extra long holiday weekend?
I think not.
And for that matter, these are so easy to make, there's really no excuse for not making them on any regular day of the year either!
They're super easy to make and if you don't have buttermilk on hand bc you did not anticipate making pancakes at 5 in the morning, no worries, just make your own.
These pancakes are special in that their perfectly simple. They can withstand any crazy additions you throw their way and taste just as amazing plain with a pat of butter and drizzle of maple syrup.
Hope everyone is enjoying the sun and getting in some relaxing this weekend!
Happy Sunday All!!!! ✌🏻💜&🥕,
#brunch #recipe #pancakes #buttermilkpancakes #summer #redwhiteandfood #fourthofjuly #july4th #food #foodie #foodies #goodfood #foodlover #foodporn #foodphoto #foooodieee #instayum #instagood #instafood #yummy #nomnom #eeeeeats #feedfeed #f52grams #gloobyfood #gargeran #forkyeah #foodandwine #todayfood #bareaders

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