Doesn’t it seem like everyone is juicing?!

Pinterest is full of delicious looking concoctions, and I have to say I find it an awesome way to up my intake of greens!




So I don’t actually have a juicer or even a vitamix, but I have a pretty new blender that makes some awesome, healthy drinks.  I’m a huge fan of the green smoothie, and I’ve recently started getting into the juice.




The benefit of juicing in a blender is that you don’t get rid of the pulp.  With a good blender, you barely notice it and it keeps all of the nutrients of your veggies in the drink




This week, I used some of the sweet strawberries from my Costco sized container and a few slices of kiwi.




The rest got packaged up for lunch during the week.  So although juicing isn’t new to everyone, it’s new to my kitchen, and I just might be addicted.




Especially since now that I know I can double my batch and have fresh juice ready for the next morning.




It just needs a shake and then you can grab it and go!





Do you make juice?

Share some ‘recipe’ links!



Strawberry, Kiwi, and Kale Juice



1 cup strawberries

1 kiwi, sliced

1 large handful of spinach or kale

1 cup coconut water or tap water

1 tbsp ground flax or chia seeds (optional)

Lemon juice from 1/4 of a lemon

Ice cubes



Place water and greens in blender and chop.

Then add the rest of the ingredients and blend on low for about 1 minute.  Increase to high and blend until smooth.

Add ice and blend well!

Store in water bottle or glass jar.

Passover Fruit Compote {Revisited}

Passover is here again!

Bring on the flourless food!


I think you may be confusing Passover with the South Beach Diet


Monday night we are going to the home of our close family friends, and Tuesday my mom is hosting.  I volunteered to make one of my favorite Passover friendly recipes that appeared on the blog 2 years ago.




I’ve never met a fruit compote that I don’t like, and this is a great recipe any day of the year!




It takes a little bit of prep because the fruit needs to soak in cold water overnight.  The next morning when everything is soaked and plump, heat your fruit in a large saucepan with orange juice (I used fresh squeezed), water, cinnamon, and cloves.




Warning: your house will smell amazing with the combination of cloves and fruit.  After about 45 minutes, pour your fruit mixture into a baking pan and cover with macaroons.


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Bake for 20 minutes until warm and delicious!




This recipe can be served for brunch, as a dinner side, or for dessert!  It is the perfect combination of sweet fruit topped with soft, toasted coconut goodness!




It is easy to prepare ahead of time which makes it perfect for mid week meals.

Getting ready for Passover…here is a list of more tasty Passover dishes!



Passover Fruit Compote

From Baltimore Jewish Times



2 pounds mixed dried fruits (prunes, apricots, apples, pineapple, pears and figs)

1/2 cup orange juice

1/2 cup water

6 whole cloves or one-half teaspoon ground cloves

1 stick cinnamon or one-half teaspoon ground cinnamon

1 tablespoon lemon juice

8-10 crumbled macaroons (I used one entire package)



Soak dried fruits in cold water to cover overnight. Drain the fruit and place in a saucepan together with the orange juice, water, cloves and cinnamon. Simmer gently for 45 minutes, then add lemon juice and cook, stirring frequently, for 10 minutes longer.

Drain the fruit, reserving liquid, and place fruit in a shallow ovenproof casserole or pie plate. Add just enough liquid to barely cover the fruit. Sprinkle with the crumbled macaroons. Bake in a preheated 375-degree oven for 20 minutes.

Serve warm or cold. Makes 8-10 servings.


This is a great dessert for leftover macaroons!

Note: If you want to make this in advance.  Soak and cook fruit per instructions.  Place in baking dish and refrigerate.  Before baking, cover with macaroons and bake for 25-30 minutes.

Fun Fall Fruit

I discovered a fabulous food…


The FIG!!!

Does anyone else feel like this episode of LWYD is sponsored by the letter F???

So much better than a Fig Newton, Fresh Figs are low in calories and high in vitamins and antioxidants. They are one of the highest plant sources of calcium and fiber.  Figs are delicious on their own or can be added to your favorite recipes for a sweet or savory flavor.  Plus, they seem to be popping up everywhere.  I heard you can buy the green variety at Costco.  Check out how I have been enjoying my basket of figs all week long.





For breakfast in a Figgie (Dough Boy) Smoothie





As a salad Topper



Sandwiched with homemade white chocolate peanut butter for dessert




What new food are you enjoying right now?

Making It Through the Week

So I know it only happens one time each year, but my week without bread is always  tough for me.  I love me some carbs and definitely get a little cranky without them.  Luckily, I made some fabulous foods for our sedar and like every holiday, there were plenty of leftovers.  This recipe is suggested as dessert but we serve it as a side with our meal.

Passover Fruit Compote

I bought a variety of dried fruits (figs, prunes, pineapple, cherries, cranberries, apricots, and apples) from Whole Foods.  Just a heads up, you need to soak the fruit over night in cold water.

I am not a huge fan of macaroons, but I found these to be very fresh…they were perfect in the compote.

I made the compote at my place and then baked it when I got home to my parents.  The only substitution I made was using Turbinado sugar instead of white sugar.  This dish takes a little bit of time, but it is totally worth it!  The cinnamon and clove flavors combined with the unique combination of dried fruit is perfect for a holiday filled with taste-less unleavened bread.  The leftovers were just as good!

Enjoy this amazing recipe any time of year and feel free to use this delicious fruit in other recipes too!