I’m currently sitting in bed. I’m sitting in bed and I’m trying to take care of myself. It hasn’t been easy lately. Every since having our second baby, I feel like I’m in a constant game of catch-up. I know this sounds crazy, but I’m not sure why having the second kiddo destroyed me as much as it did. OK, “destroyed me” is a little dramatic, but I can’t seem to stay awake past 9pm, which means I average a decent night sleep. And, thank Gd, my kids are pretty decent sleepers. So why am I so tired?

I’ve decided there are tons of answers to this question. Maybe it’s the fact that I over-schedule my day, just like most every other person I know. It also probably has to do with not exercising as much as I should but mostly I think it has to do with the amount of stuff I have reeling around in my head. I appreciate the feminist movement and I consider myself a feminist but I’m not sure the feminist movement of the 70s knew what it was getting into when it rallied for fair and equal employment opportunities for women. But, I am grateful. I used to work in a school whose administration over-valued stress and exhaustion. People were heralded for working long hours; the bags under their eyes their little red badges of courage. Now I work for a school where taking a ‘mental health day’ is understood. I have a boss who openly talks about why she doesn’t want us answering texts and phone calls after working hours — the boundary of work and life firmly in tact and celebrated. But still, I get home after picking up the girls and I still struggle with balancing all my responsibilities. When beloved friend and co-author, Sarah at The Patchke Princess started her Sheet-Pan Dinners Instagram handle, I started following immediately. She’s a lot braver than me when it comes with experimenting with sheet-pan dinners, but nevertheless, she has inspired the recipe in this post. We eat meat at least once a week, aside from Shabbat, and being able to throw it on a sheet pan, combine it with roasted vegetables and the perfect seasoning without having to clean anything else makes me so happy. I mean seriously, it is the little things and no additional cleaning is to be celebrated as a big ‘little thing’. Consider this sheet pan chicken a blank slate for which to experiment for further dinners. I hope you enjoy.




Sheet Pan Chicken


2 chicken leg quarters, cut at bone and separated

3 carrots, skinned and cut into 1/4-inch rounds

5-6 Yukon Gold potatoes, quartered

1 medium onion, quartered

1/2 pint cherry tomatoes

3 garlic cloves, diced

1/4 cup olive oil

3 tbsp parve Ranch dressing mix powder

1/4 cup mayonnaise

1 tbsp kosher salt

1/2 tbsp black pepper


Preheat oven to 400 degrees. Arrange a rack in the middle of the oven and heat to 400°F. Place a large 9 x 13″ rimmed baking sheet in the oven while the oven is heating. While that’s heating, combine Ranch dressing mix, mayonnaise, kosher salt and black pepper into a medium-sized bowl. Stir to combine. Set aside.

Clean chicken and dry well. Using a spatula or spoon, coat the chicken in the Ranch mayonnaise mixture. Place the chicken skin-side down on the pre-heated baking sheet. Let that cook for about 10 minutes.

While the chicken cooks, combine all the vegetables into a large bowl. Add olive oil, garlic, salt and pepper to the bowl and stir until well-combined. Once the chicken has cooked for 10 minutes, add the vegetable mixture to the sheet-pan, making sure that none of the vegetables overlap, and cook for another 20 – 25 minutes or until vegetables are soft.

Let cool for 10 minutes before serving.



Before arriving in Los Angeles, I heavily researched the city in order to figure out what part of the city we’d live in. And by research I of course mean that I watched old episodes of the original Beverly Hills, 90210 and poured over the most recent Bon Appetit at the time that had a lovely spread about hipster hangout, “Sqirl” (so hipster, in fact, that the ‘u’, ‘r’, and ‘e’ are apparently not necessary). In the article, they mentioned a sorrel pesto bowl that is the restaurant’s number one seller. At the time I was absolutely not interested in trying a savory bowl of sorrel for breakfast. Why in the world would I want brown rice when I could have cinnamon rolls or sticky buns or brioche toast!?!? I mean, come on!!





So when we arrived in Los Angeles in the summer of 2014, my patient husband and even more patient daughter let me drag them to the Mecca of hipsterville, Silverlake, to stand in line with every other sucker and wait for breakfast. And let me tell you, it was one of the greatest culinary decisions I’ve ever made (and not only because within my first 24 hours in LA I got to see the high Jewess of the world, Natalie Portman, who was also eating at Sqirl). This meal was so. friggin’. YUMMY. I was feeling adventurous and also feeling that there was no way my husband was going to be up for shlepping all the way to Silverlake from the Westside again so I went ahead and passed by all the brioche options and ordered the brown rice pesto bowl. When our meal arrived, I looked at my husband’s brioche toast topped with chocolate ganache and thought, “I have made the greatest mistake in the world”. But then I took my first bite of the pesto bowl, all mixed in with lacto-fermented hot sauce (still have no idea what that means), feta cheese and a perfectly cooked poached egg and I knew I was forever changed. Let me tell you. Putting pesto in brown rice and topping with a poached egg, feta, radishes and hot sauce is THE GREATEST IDEA EVER. Therefore, I went ahead and copied it as much as possible. This has become my go-to Sunday morning breakfast ever since that fateful day in Silverlake.



Brown Rice Pesto Breakfast Bowls

Ingredients for Bowl:

1 cup cooked brown rice
1/2 cup pesto (see below)
2 eggs (or more, depending on how much you love eggs), poached
1/4 cups feta cheese
3 radishes sliced thin
Optional: Sriracha

Ingredients for Pesto:

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (can omit and use 3 tbsp of nutritional yeast to make it vegan)
1/2 cup extra virgin olive oil.
1/3 cup chopped walnuts
3 garlic cloves, minced


Cook brown rice according to package. Remember that brown rice takes about 45 minutes to cook so make sure you plan according. Once done, transfer rice to a large mixing bowl and leave about 3 – 5 minutes.

For the pesto. If you want to be kind to yourself and your time, you can please feel free to buy pre-made pesto. If you want to make your own pesto, place the basil leaves and walnuts into the bowl of a food processor and pulse a several times. Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in some salt and freshly ground black pepper to taste. Set aside.

For the poached egg: I learned how to poach an egg via The Kitchn’s tutorial so I’m sending you there for this recipe. Come back and read on when you’re done. 🙂

Once brown rice has somewhat cooled, add 1/2 cup of the pesto to your brown rice and combine. Top with 1 poached egg, feta, and sliced up radish. Serve hot.

Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

My friend Julee doesn’t like muffins. Like, not at all. Please know, before you start judging the crap outta my friend, Julee, she is one of the greatest human beings of all time. She is an academic support specialist at the school I work at. Her office is right next to mine. We share a love of 90s hip hop, cheese, fried food and Tracee Ellis Ross. She’s also my editor on all things including, but not limited to, Huffington Post blog entries, letters to parents, emails to colleagues and my husband’s CV. There’s literally nothing I wouldn’t do for her. So imagine my surprise when I texted her one afternoon, wondering if she was into muffins. I mean, I assumed she would say, ‘Of course!’, but nope! She said ‘no’. What the whaaaaaat? I mean, I’ve met some weirdos in my day (I went to social work school with a girl who hated soup. Who hates soup!? Its soup!). But not liking muffins? That’s crazy talk (the actual conversation, including appropriate Bitmoji, is shown below). So obviously, I mean, challenge accepted.


Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog


Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

My oldest and I will often spend one afternoon after school doing some baking. In order to make sure we do not eat all the baked goods from our session, I bring the majority of what we baked to work with me the next day. So one day a few weeks ago I brought in Danielle Oron’s Tahini Chocolate Chip cookies. Upon eating them, Julee dubbed them the greatest thing I’ve ever made (I should clarify that she was already one of my favorite people when she said that but upon hearing her praise, the deal was sealed on her being in the Top 3 Greatest People of All Time). So when she saved my butt one morning last week when I was running late because of kid issues and helped proctor a test that I was supposed to proctor, I promised her I would bake her whatever she wanted. So she asked for the cookies. I said I would make them but then the whole muffin exchange happened and well, this recipe was born. I figured, why not take the flavor profile of the cookies and make them into delicious muffins? She’ll love them!


Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog


So was she a fan? Well, she liked them enough to eat one, smile and say, “Ok, I like these”, but not enough to take home the entire box I brought for her. But my girl, Cheryl? Cheryl loved them! YAY, Cheryl!!! Also, so did my entire family and every other normal human being. Sorry, Jules. I guess you can’t win them all.

Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

Double Chocolate Chunk Muffins with Tahini Glaze


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 3/4 cup superfine sugar
  • 3/4 cup semisweet chocolate chunks plus 1/4 cup for topping (I used a large bar of Baker's Chocolate, which I then chopped myself)
  • 1 cup almond milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar
  • 3 tablespoons tahini
  • 2 - 3 tablespoons warm water
  • (Optional) Sprinkle of Maldon sea salt on each


  1. (The instructions are for mini muffins - if using regular-sized muffin tin, put oven on for 400 and bake for 20 minutes)
  2. Pre-heat oven to 375 degrees.
  3. Spray muffin tin with non-stick spray or line with cupcake liners
  4. Place the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chunks into a large bowl and whisk to combine.
  5. Place the remaining wet ingredients in a separate bowl and whisk until combined.
  6. Add the wet ingredients into the dry ingredients and mix until combined (do not over mix), batter will be slightly lumpy.
  7. Fill wells 3/4 of the way up and sprinkle 1/4 cup chocolate chunks on top.
  8. Bake for 17 - 18 minutes or until the muffins are dark, risen and springy.
  9. FOR GLAZE - whisk powdered sugar, tahini and water together in a medium dish.
  10. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with good sea salt, if desired.


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