Banana Chocolate Almond Flour Bread


My kids love snacks.  They would rather have a snack every hour of the day then ever sit down to a meal.  I love to find healthy, homemade but yummy snacks.  This recipe is based off of and adapted from Elenas Pantry’s Paleo Banana Bread with only a few slight changes.  Elanas Pantry is an amazing resource for anyone interested in Paleo/low-carb/SCD or has Celiac.  I have loved everything I have made there.  I am probably making the Almond Butter Blondies tomorrow night for Shabbat.


This is a great recipe because it uses honey as a sweetener and only almond flour instead of regular flour.  I added the chocolate chips to ensure my kids would eat it.  They gobbled it up when I brought it to the playground yesterday.  My husband even ate it for breakfast this morning instead of a store bought scone!

This is my first time using the recipe plugin.  I hope it works!


Banana Chocolate Chip Almond Flour Bread

Cook Time: 45 minutes



  • 3 bananas
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • 1/4 cup melted coconut oil
  • 1 cup almond flour
  • 1 cup almond meal
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees.
  2. Put all ingredients - except the chocolate chips! - into a high powered blender or food processor and pulse ingredients together until smooth.
  3. Once smooth, stir in chocolate chips.
  4. Divide batter between two greased mini-loaf pans
  5. Bake for 45 minutes until a toothpick comes out clean.
  6. Let cool for 30 minutes and tip out of pan.
  7. Enjoy!
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What’s Erica Eating – week 1


I am trying a new weekly post from a great friend of mine Erica. She is a great friend, Mom and cook! We have always shared common interests from when we first met and learned to knit our first hat together! She mentioned to me the other day that she has been emailing out her weekly family meal plans to some friends and I said “get me on that list!”

Keep in mind that she does not keep kosher. I am happy to tweak any recipes of hers that are of interest to make it kosher friendly. Enjoy!


Happy Monday Ladies!  Here it is- the moment you’ve been waiting all day for– what my family is eating this week!

Tonight- I’m making pasta with vodka sauce and chicken & mushrooms.  I just buy chicken breast and cut it into chunks.  Saute with a little olive oil, salt & pepper.  Once the chicken is pretty much cooked through I add in come sliced mushrooms and saute for another few minutes.  I buy vodka sauce from TJ’s and add that then some spices (garlic powder, onion powder, italian seasoning, etc) and let it all cook until heated through and throw it over pasta.  I’m going to steam some green beans to go with that.
Tuesday- I do a lot of Mexican on Tuesday nights and this is one of my standards- Tostados.  It’s super easy and everybody loves it!  I just buy crispy corn tortillas (they look like giant round chips) and soft flour tortillas, and serve them with yellow rice, corn, black beans, tomatoes (or salsa), cheese, avocado and steak. I just buy a small piece of flank steak that takes about 2-3 mins per side to cook.  I usually throw a little Soyaki on it to add some flavor.  It’s pretty hands on to make it, but I do the whole thing in the 20 mins. it takes to cook the rice.
Wednesday- I have moussaka in my freezer that’s getting thawed and eaten.  We belonged to a CSA last summer/fall and kept getting a ton of eggplants, so I was desperate for new eggplant recipes.  This is what I used:
I will caution you- unless you have a personal sou chef, I have no idea how you prep this is 25 mins.  It took SO long to make.  The good news was that I doubled the recipe and made a TON of it, and it’s delicious.  So, if you find yourself with a day to cook- I highly recommend this, but definitely don’t start at 5pm unless you want to eat dinner at midnight!
Thursday- As usual, it’s pizza night!
Friday- I’m making mahi mahi, Israeli cous cous and a cucumber tomato salad.
I haven’t tried this yet, but Jake chose mahi mahi as the fish for this week, so here it is!
That’s all we have this week since we’ll be out on Saturday night and Sunday is Mother’s Day, so I absolutely refuse to be in charge of dinner!  Hope you all have a great week and enjoy this beautiful weather!!

How to Throw a Kosher Superbowl Party


The first step in throwing an awesome Kosher Superbowl party is asking yourself the very important question:  Meat or Dairy?  Keeping kosher means that we do not mix meat and dairy foods together.  No chicken wings and sour cream dip at our parties!  One or the other.  For me it is an easy answer.  The answer is always CHEESE PLEASE!  My husband requires peanut M&M’s while watching football (M&M’s are dairy).  So we always go all in on the dairy.  Make sure that guests that are bringing food items – know that everything should be dairy or vegetarian.

Having a kosher dairy party is easy when it comes to chips and dips – but it is harder when thinking of the main course.  Many traditional Superbowl parties will have meat chili, chicken wings or other meat as a main dish.  We need to think a bit outside the box.  You could of course order veggie pizza’s – which is an easy solution.  For the kids, I usually make a ton of cheese quesidilla’s in the oven and keep them on the table covered with tin-foil to keep warm.  I find this to be less messy then a ton of saucy pizza slices around my house.  I have also stared boiling a box of pasta for the kids to carb load.

One year we decided it would be fun for the adults to have make your own veggie subs.  We got sub rolls, different kinds of sliced cheese, lettuce, tomato, sauces, grilled mushrooms, caramelized onions, and roasted red peppers for toppings.  People seemed to really like this option – but boy was it a ton of work!  I cut and cooked all the veggies myself.  Last year we decided to bring in falafel from our local falafel store.  This was also a huge hit and much easier on me.  We got a huge tray of falafel, hummus, pitta and israeli salad (cucumber, tomato and onion salad).  I really like this option because it is vegetarian meaning we can still have our cheese and sour cream dip but the chickpeas in the falafel also give some protein that will fill people up.


Food List

Tortilla Chips


Pita Chips


Cheese Slices (we get the variety pack from costco that my kids love)

Cut up veggies

Onion Dip

Mississippi Sin Dip from Gonna Want Seconds (to make it kosher just omit the ham!)

7-layer Dip




Israeli Salad

Cheese Quesadilla’s

Plain pasta

Fruit Salad

Peanut M&M’s

Football Cookie Pizza

Lori’s Perfect Football Snack (Pretzel, hershey kiss, and M&M’s!)


Juice Boxes


We also love to decorate for our big party.  In the past years Costco has carried these awesome football plates with matching napkins.  A couple of years ago I made our Superbowl table cloth.  I bought a piece of turf from Home Depot.  We cut it to fit our table then using white electrical tape we put the lines on our “field”  At the end of the party we shake it off, roll it up and store in our basement for the next year.  This is our third or fourth year using it – and it is holding up really nicely.

Finally, make sure you have lots of garbage cans or bags around the house and empty boxes for garbage and recycling.  Guests are more likely to help clean up if they know where to put things.


Cookie Pizza – football edition


I am not the best baker.  But I LOVE eating dessert and so do my boys.  I started making this cookie pizza years ago and I never stopped because it is so good.  The first time I made it look like an actual pizza.  I shaped it in a circle, topped with melted chocolate, shredded coconut and mike and ikea.  I even got a pizza box to serve it in.  Most times, I make it with the chocolate chips in the dough.  For our big football parties I shape it in the shape of a football, top with melted chocolate and then use white icing to make the laces.  I serve it by cutting it into square pieces.  Be creative – it will always be tasty!

Cookie Pizza 

1/2 c butter or margarine, softened

1/c brown sugar

1/4 c granulated sugar

1 tsp vanilla

1 egg

1 1/4 c flour

1/2 tsp baking soda

1 c chocolate chips

2 T butter or margarine


  1. Heat oven to 350º F. In large bowl, mix 1/2 cup butter, the brown sugar, granulated sugar, vanilla and egg until well blended. Stir in flour and baking soda (dough will be stiff).  Add chocolate chips if not melting for the top.
  2. Pat dough in ungreased 12-inch pizza pan or into 12-inch round on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool about 30 minutes.
  3. If you did not add the chocolate chips in batter, melt chocolate chips with two tablespoons butter in a glass bowl in the microwave.  Stir every 30 seconds.
  4. Spread chocolate mixture over baked layer. Immediately top with coconut or other toppings if using. Let stand until set.

Cranberry Pineapple Sauce



Happy Thanksgiving!  If you are looking for a last minute, super easy side dish – this is it.  You probably have most of these ingredients in your pantry.  This sauce is so good with the turkey.

Cranberry Sauce
2 cans whole Cranberries

1 large can drained mandarin oranges

1 large can chopped Pineapple –drained

1 c smashed walnuts

Mix in Large bowl – Refrigerate for at least 2 hours.  Can be made 1 or 2 days in advance

Double if desired



Healthy Pancakes


My boys LOVE pancakes.  And I really love making it for them.  I am constantly trying to tweak recipes to make them healthier.  There is a fine line between healthy and gross.  I keep trying until the food is still yummy but healthy.  These pancakes meet both criteria and they were a huge hit with my boys.

Healthy Pancakes
1 cup white flour
1/2 whole wheat flour
1/2 almond meal (very fine)
4 tsp baking powder
2 tsp flax meal
1/2 tsp salt
2 eggs beaten
2 cups fat free milk
1 cup pumpkin puree
2 tsp melted butter
Optional:  blueberries (fresh or frozen), chocolate chips, nuts
  1. Combine all dry ingredients
  2. Add egg and milk and whisk until the batter is smooth.
  3. Add the melted butter
  4. Heat griddle and oil with nonstick oil spray
  5. Use laddle or ice cream scoop to portion out pancakes.
  6. Add any optional ingredients.
  7. Flip when small bubbles form on top of pancake.  Depending on heat of grill 1-4 minutes
  8. Finish cooking 1-2 minutes
  9. Top with butter, syrup, or whipped cream


Healthy Banana Muffins


My husband and my oldest love muffins for breakfast.  A couple of days ago they both said “we haven’t had muffins in a while.”  I whipped these up super fast.  I adapted my recipe from The Ambitious Kitchen.  I omitted the chocolate chips because we are still eating halloween candy, and I added almond flour for protein and taste.  Everyone loved them!

Healthy Banana Muffins

1  c whole wheat flour

1/2 c almond flour

1 tsp baking soda

1/4 tsp salt

3 ripe banas

1/4 c raw honey

1 T olive oil

1 egg

1/2 c yogurt (I used blueberry because that is what I had – I think any flavor or type would work)

1 T milk of choice

Preheat oven to 350 degrees.  Spray mini muffin tin with spray.  In a medium bowl, combine both flours, baking soda and salt.  Combine the rest of the ingredients in a blender.  Blend until well mixed.  Pour wet ingredients into dry.  Stir until combined.  Add two tablespoons of mixture to muffin tin.  Bake for 15-20 minutes until beginning to brown.  Cool for 5 minutes before removing.  Enjoy!

NaBloPoMo November 2014

Best Popcorn at Home


I have already posted about the evils of microwave popcorn.  Seriously – never eat it!  You can use my healthy, easy microwave popcorn recipe or you can go with the non-microwave, slightly less healthy but super yummy stovetop recipe!

I have been using this recipe for years and I am always surprised with how delicious it is.  And so is my family!  This is a great recipe to make for a crowd because it really fills the whole pot


Stovetop Popcorn Recipe

1/4 cup vegetable oil

1 cup corn kernals

Put oil in large stock pot.  Add corn kernels.  Shake around so all kernels are covered with oil.  Turn heat on high.  Shake pan occasionally to keep kernels moving.  Once the first kernel pops reduce the heat to medium and put the cover on.  Keep shaking occasionally with the lid on.  Turn off heat once the kernels stop popping.  Remove from pot and enjoy.  You can eat it just this way or add fun toppings like sea salt, cinnamon and sugar or truffle oil!





NaBloPoMo November 2014

DIY Almond Milk

unnamed-4 copy

I love almond milk in my smoothies.  I always put it in my Basic Smoothie recipe and any variations.  There are some great store brands of almond milk.  I always prefer the ones that you can find in the freezer section versus the shelf stable ones.  Over Passover 2014 I was really trying to stick to my normal diet despite all the restrictions and temptations.  I couldn’t find any kosher for passover almond milk so I made my own.  I used the recipe from  I really love the consistency and freshness of it.  You have the ability to make it thick or thin – sweet or regular.

unnamed-2I soak my 1 c of almonds in a mason jar for 24 – 48 hours.  You then drain and rinse the almonds.


I take 1/2 cup of the soaked almonds and combine with 1 cup of water in a blender.  Blend until it has a milky appearance.  You then strain the entire contents of the blender through a nut bag (worst name for a piece of kitchen equipment ever!).  Repeat with the rest of the almonds.  I find that if I try to do all the almonds and water at once it is a big mess.   Keep in refrigerator until using.  Mine usually lasts just under a week.


NaBloPoMo November 2014

The Perfect Football Snack

Football snack

I love!  I have loved it since the moment I clicked on my first pin.  I have always loved to tear out recipes, design ideas and crafts from magazines.  I was just going through a long ignored drawer of old magazines and I found folder after folder of saved clippings.  But there was always the problem of how to use them.  When would I ever pull out that disorganized file of random torn papers?

I love pinterest so much.  Any time I come across a website with an article, recipe or craft I want to save for later I cut and copy the address into my pinterest account.  I so enjoy seeing what recipes my friends are thinking of trying or even see what is occupying their time – wedding planning, redesigning a kitchen, baby gear!  It is so searchable – if I remember somewhere back in my head that I had this great cookie recipe I wanted to try – I can search just my pins to find it.

I have over 1,000 pins on my personal account!  The majority are websites and links from other people.  This snack pin is an original from a recipe by my friend Lori.  Now that I am committing to this blog I will put my original posts on a interest account under Pickle Jinx and see how it goes.

If you want to pin this post click on the red “P” at the end of this post.

The Perfect Football Snack

Preheat oven to 350 degrees.

On an ungreased cookie sheet arrange waffle pretzels in a single layer.

Unwrap millions (not really) of hershey kisses (this is the part that takes forever! little hands can be very helpful or do it front of the tv).

Top each pretzel with a hershey kiss.

Melt hershey kisses for 2 minutes in the oven.  DO NOT OVER MELT!  You might think that longer is better – in this instance it is not.  The chocolate becomes very hard and neither the pretzel nor the m&m will stick.

As soon as you take the pretzels out of the oven press m&m’s into each hershey kiss.

Cool in the fridge or even on the counter.  You can store in a freezer bag in the freezer for up to 3 months.

*** Make them your own – one of my friends swears by rollos instead of hershey kisses.  Try peanut m&m’s?  Use your favorite team colors for a sporting event.  We are die hard New England Patriots Fans so we had to use Blue and Red.

NaBloPoMo November 2014