In My Kitchen | Week #3



This has to be the most fattening thing I’ve cooked all week,
Don’t worry, not that fat, but concidering that my lovely boyfriend has joined my healthy Sunday to Thursday meals,
I’ve been making us salads all the time.
And mini broccoli quiches.


no one can live off of vegetables and cheese all the time
(I don’t get vegetarians , I really don’t)
Plus we ran out of chicken breasts,
So I decided to make these.
So good.

And off course with a little easiest basic summer salad on the side


Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients for the Sauce

  • 5 tbsp olive oil (you can add or reduce as you wish)
  • 4 tbsp honey
  • 1 tbsp vinegar
  • 1 1/2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

You can also add

  • mashed garlic
  • chopped onions
  • lemon juice


  1. Marinate chicken thighs (or breasts, or whatever part you want) for 30 min
    (at least, the longer you leave them, the better it’ll taste,)
    I marinated them for 2 hours
  2. Now, sometimes I sear the thighs in a hot pan before sending them in the oven, usually we do that to give the skin a bit of color and crisp,
    so the chicken wont look boiled and pale. In this case, I thought it was redundant due to the facts that the sauce will give it color anyway,
    and also contains enough olive oil as it is.
    So- sear it if you like. I didn’t.
  3. Skin side up, make sure you have the sauce all over the thighs, add some chopped potatoes with thyme , and that’s it!
  4. 180° 50 minutes


This salad is really a basic one, which is what I love about it

  • Cherry tomatoes
  • Cucumbers
  • Lettuce
  • Green onion
  • Dried tomatoes
  • Canned corn
  • Avocado
  • Salty low fat cheese
  • Walnuts
  • Avocado oil
  • lemon juice





Post Holiday Workouts [and Salads]

Ho. My. God.
So many holidays.
Rosh Hashanna, Sukkot, Kipur (well Kipur isn’t a diet wrecker.)

I’ve neglected my vegetables and gym for a few weeks.

and now – its time to return to the routine


OK so first of all, I’ve found this site – I Don’t Go To The Gym , which i’m gonna use for next workouts, cause my gym is, well,  at home.
Love the idea of this site,
they also have great recipes to go along with the workout routine.
Very inspiring,

Plus my boyfriend is now doing the salad diet with me, which is so much fun and easy now that I don’t have to cook for 2,
hoping it’ll help us both get fit sooner .


Yesterday a friend and I went on a walk, which I love,
because not only does it get my out of the house, which I don’t do much,
But also gives us time to catch up, have a talk,
AND – its a refreshing new workout in addition to my regular
elliptical in front of the tv at home.



We do walk kinda slow, but who cares.


Diet Time #1 | The tortilla problem



So after a few holidays, its time to go back to the salad diet, and the working out.

Abs here I come!


My boyfriend and I, we have a tortilla problem.

I blame it on the last “Burrito Party” we’ve been to (3 months ago)
Dame that dough.


Figured how to get rid of the last few tortillas we still have

  • Herb omelet
  • lettuce
  • peeled cucumber
  • tomato
  • white cheese 5%

Hope we wont go to hummus and sausage again,

Going on an all-vegetables-diet 

Though there is still one last holiday ahead of us.  I think we might start after that holiday. 


In My Kitchen | Week #2



So this week I made 2 new and interesting things,

one of them were these Red velvet cheesecake brownies which I took the recipe from Where The Wild Things Are
It turned out great! but not as pretty.

I also took a recipe for a great bread my aunt used to make, and it is a-m-a-z-i-n-g.
AND, I took pictures this time.


This bread is really ease, healthy and satisfying , I absolutely love it .

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 45 minutes


  • 2 cups white bread flour
  • 1 1\2 cups whole wheat flour
  • 1\2 cup whole oats
  • 1 1\2 tbsp active dry yeast
  • 5 tbsp brown sugar
  • 3 tbsp olive oil
  • 3 tsp salt
  • 1 1\2  cups warm water (divided)
  • 3 tbsp dried onion
  • 2 tbsp thyme
  • 1 tbsp flax seeds


1. Mix 1\2 cup of the warm water with the dried yeast, let it set for 5 min.
2. In a large bowl mix all the flour, oats and sugar.

3. Then add olive oil, and the rest of the water
4. Mix in the yeast and water mixture
5. after all is blended together- add seeds, thyme, dried onions and salt



6. Cover up and let set for 30 min
7. Knead the dough again
8. Cover and let set for another 30 min
9. Warm Oven to 220º
10. spread the dough with a little bit of water

11. Put the dough in the oven, for 5 min
12. After 5 mins reduce the heat to 200º and leave for 25-30 mins



In My Kitchen | Week #1


So,  every week I try to cook / bake new things, not only because I love it and having lots of fun, but to keep my boyfriend’s and my meals interesting.

I mostly try to cook healthy, but when baking, some things are better left white, and not whole wheat.

BUT, Here’s a recipe for a great pull-apart bread I made this week, and- you guessed it,  its made with whole wheat flour!


This bread is amazing, The only reference I could think of are the little buns they serve at breakfast at hotels and such,
It is just great with butter, served warm from the oven.


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 9 rolls


  • 1 3/4 cup whole wheat pastry flour or white whole wheat flour
  • 1 cup all-purpose four
  • 1 teaspoon kosher salt
  • 1 cup very warm water, divided
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons honey, divided
  • 1 egg
  • 4 tablespoons butter, melted


  1. Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 – 10 minutes or until water has risen and is light and foamy.
  2. In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.
  3. In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.
  4. Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.
  5. Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.
  6. After 25 minutes grease a square baking dish or pie plate (I used an 8×8 dish, but 9×9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).
  7. Preheat the oven to 400 degrees F.
  8. Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.

Source: Half Baked Harvest



I’m hoping for the future i’ll start taking photos of what I actually make and not from other sites, we’ll see how it goes