Hi everyone..

Philosophy

Pursue excellence everyday, all day

Never compromise on quality

Aim high, think big and do whatever it takes to succeed and

Exceed

Surpass what I accomplished yesterday

Leave no room for mediocrity.

Push myself beyond perceived limitations

Review daily what was done right and wrong. Correct mistakes.

Don’t lose sight of my dreams

Surround myself with positive people

Some people live to eat, others eat to live. I live to cook.

Pay attention to detail, be diligent in my work.

Every task has equal importance, from cooking to cleaning.

Staying organized is crucial.

Sharp knives are vital to my career. Don’t neglect them.

Remember the 3 P’s: Patience, persistence and perseverance.

Be consistent in your work

Always stay focused, no matter what happens or who tries to get in my way.

So—you’re pregnant! And between all the mixed emotions of excitement, shock, anxiety, and even fear, you suddenly think that this is your free license to eat whatever you want. Ice cream, pickles, hot dogs and CHOCOLATE! Well, not so fast!

Your nutrition is the most crucial part of your baby’s development so you want to make sure you eat right and stay away from those things that can affect your baby. I’ll give you a whole list of things you should and should not be having along with yummy recipes to try.

Many pregnant clients I’ve had often crave things they never liked before. Vegetarians suspiciously want a juicy grilled steak and meat eaters suddenly vomit at the mere smell of meat. Usually, you are craving what is lacking in your diet, but mostly it’s your hormones acting up.

My cousin just had a baby boy, and during her pregnancy she started to eat any and everything, thinking it was all for “the baby”. Reality hit when she gained 30 pounds within her first 5 months. She knew she was in trouble when her doctor recommended a nutritionist. So, what did she tell her to eat? There’s plenty, but let’s start with what you should avoid.

Alcohol: consuming alcohol while you are pregnant can lead to Fetal Alcohol Syndrome (FAS) which can lead to physical and mental deficiencies. So, how much alcohol is too much? No evidence exists that can determine exactly how much alcohol ingestion will produce birth defects, especially that each woman is affected differently. The best thing for prevention, is to avoid alcohol altogether.

Highly processed foods: just remember this. The fresher--the better. If there is a long list of ingredients, there’s a good chance it’s highly processed. So when you’re shopping, make sure there’s a short list of the freshest ingredients possible.

Caffeine: impedes on your iron absorption and robs your body of calcium. Also, when you’re nursing, caffeine does pass to the baby through breast milk.

Unpasteurized cheese, uncooked/undercooked meat: doctors are just trying to avoid listeria, salmonella, E. coli and other bacteria.

Fish high in mercury: May harm a baby’s developing nervous system. Avoid swordfish, mackerel, tuna steaks, striped bass and freshwater fish. Salmon, canned and wild rather than farm raised fish are okay 2-3 times a week.

After that list, I am sure you’re waiting on the “good” list. So what should you eat?
Well, first off, you should eat frequently. Approximately 2-3 hours. This helps with your metabolism, moods and most importantly it helps keep your nausea at bay.

Flax seeds: this is an amazing way to get a lot of what you need packed in. It includes omega 3 fatty acids, which helps the development of the brain and vision, dealing with post partum blues, growing IQ levels and energy levels. It includes protein and a lignin type of antioxidant. The catch? It must be ground or pressed into oil to get all of their benefit.

Fresh fruits and vegetables: yes, it’s true, some vegetables may cause embarrassing flatulence. It is understandable that you may want to stay away from them. However, many of them are what supply you with all your essential vitamins and minerals. Also, keep in mind, breast milk is made from what passes into the mother’s blood, not what is in her stomach or digestive track. Neither gas nor undigested carbohydrates can be passed through the milk and will not make the baby gassy. So, wait till you’re alone or have quick access to the ladies’ room before indulging in these somewhat…ahem, gassy vegetables.

Kale, spinach, bitter greens, and broccoli all include fiber, vitamins, minerals and chlorophyll-a powerful antioxidant. Just make sure to drink plenty of water to aid in digestion.

Folate: avocado, orange juice, bananas, beans, peas, asparagus, spinach and broccoli

Calcium: broccoli, figs, nuts (specifically almonds) tofu and nori seaweed.

Iron: Red meat, poultry, salmon, eggs, tofu, dried fruit, leafy greens. Want to kill two birds with one stone? Eat miso! It aids in digestion and has calcium and iron.
And now for the vitamins!

Vitamin D: supports fetal growth, calcium for bones, tooth and enamel formation. An interesting fact is that sunshine converts the cholesterol in our skin to vitamin D. So, as long as you’re protected…go ahead, enjoy that sunshine!

Zinc: You can find it in meats, fortified breakfast cereals and dried beans.

Vitamin A: Here’s the tricky one-you should have just enough, but not too much of this vitamin. Too little can result in malformation and so can too much. Consult with your physician for the appropriate amount. Pumpkins, carrots, and sweet potatoes are all good sources which have beta carotene.

Iodine: This promotes normal thyroid function. Lack of iodine in extreme cases can cause mental retardation and malformation in children. No need to worry-just don’t change your salt intake.

Want to hear something kooky? A good source of iron is absorbed by cooking with cast iron pans. So pull it out of the back of your pantry, it’s a good time to start using it!

And for some final good news? You can indulge in your chocolate cravings! Studies show that eating dark chocolate has flavanols (phytochemicals that help the body utilize glucose) So go ahead, eat that delicious looking godiva chocolate you got for valentines day!

So, all in all there is good, there is bad. Next time you reach for one of your cravings, try some of these better foods. Also, contact me for special packages!

I don't give enough recipes for vegetarians and Sukkot is known for using fresh vegetables. So here I found a great recipe.

Vegetarian Seneyeh with Apricot-Tomato Chutney

1 tso olive oil
2 cups chopped onion
2 garlic cloves, chopped
4 cups beef flavored seitan
8 oz. soft tofu, pureed
1/2 cup whole -wheat flour
5 T matzah meal or breadcrumbs
2 T wheat gluten (all natural food stores)
1/4 cup fresh parsley or cilantro
3/4 t cinnamon
1/2 t cayenne pepper
1/4 cup toasted pine nuts
cooking spray
Chutney (recipe follows)

Apricot-Tomato Chutney

1/2 lb dried apricots, halved
1/2 lb fresh tomatoes, chopped
1/4 cup golden raisins
1/4 cup sugar
1/2 cup white wine vinegar
1/2 cup orange juice
1 t minced ginger
2 garlic cloves, minced
1 small hot green chili pepper, chopped or 1/2 t cayenne pepper
1/2 t coriander
1/2 t ground cardamom
1/8 t salt

Combine ingredients and simmer over low heat, covered for 20 minutes.

Method:

-Heat oil and saute onions until golden brown. Puree the tofu and then puree all ingredients but half of the pine nuts. (not chutney or cooking spray)
-Stir in the remainder of the pine nuts. Coat a 9-inch round baking pan with cooking spray and pour in mixture.
-Spoon chutney over top. Bake at 350 degrees for 35 minutes or until the chutney bubbles.

I just want to write a quick note regarding Yom Kippur.

I hope everyone had an easy yet meaningful fast this year. This is the one holiday where every Jew, no matter what their level of observance --they seem to keep. This year was a new, fresh start for me..in a new state...a new person in my life, new friends and new clients.

I hope that if I did anything to upset or disappoint anyone, I hope that they would forgive me.

Let's look forward to the wonderful festival of Sukkot. Stay tuned for upcoming recipes!

I almost forgot to mention...I recently made a big move from the empire State to the garden state.

New York to New Jersey that is :)

Ever since, I have been very fortunate to get
many calls and requests for more jobs. I still travel to NY often for jobs, but I now have a whole state to explore for my kosher clients. If you are located in the NY or NJ metro area and are interested in any of my services. Please take a look at my website (still working on it) and send me an email. I look forward to cooking for you! ( or with you)

Hey Everyone,

So today I did an amazing event at a farm called Garden of Eve.

http:// www.gardenofevefarm.com

Located on the far east of Long Island...this farm is open airy spaces and just gorgeous. Of course, I was too busy working so I didn't really have a chance to take it all in. We made two sandwiches and two salads. As requested, I am sharing the Asian pear salad recipe. If you'd like anything else...please just email me and ask!

~Smoked salmon with arugula, cucumbers and a horseradish/beet mayo
~Roasted peppers, spinach, capers, and balsamic vinaigrette
~Asian pear salad with celery, ginger and lime
~Tomato, cucumber, red onion, romaine salad with a red wine/garlic vinaigrette

For more information on Hazon and their programs, please visit their website http://www.hazon.org

Asian Pear Salad
(I eyeball everything, so just use as much as you like)

Ingredients:
-Asian Pears, peeled and diced or sliced small/thin
-lime juice (the juicier the better)
-scallions, green only and sliced thin
-fresh ginger, julienned (thin matchsticks) or just puree in blender and squeeze juice through your hands
-cilantro, chiffonade (sliced into ribbons)
-black sesame seeds (they add a nice crunch and visual appeal

Method:
Mix all ingredients together and serve at room temperature. Enjoy!

Obviously this wasn't exactly how we made it at the farm today, but that's the great thing! there are so many different variations. Just have fun with it! And please, as always...let me know how it turns out.

Hey All!

I have some exciting news! I have been featured in HEEB magazine, and nominated as one of the "HEEB 100" which showcases Jews doing cool things! Check out their very cool website:

http://www.heebmagazine.com

Check out my spread! (scroll down to the food section and look for Sandy Stollar)

http://www.heebmagazine.com/100

I know it has been forever since I have written! To all my loyal readers, please forgive me!
I have been busy with clients (thankfully) therefore I have found it nearly impossible to blog. However, I have exciting news and new recipes to come so I am back! Try this interesting recipe out and let me know how it turns out!

Sweet Plantain and Pepper stuffed Chicken

Marinade
-2 fresh lemons, juiced
-4 garlic cloves, minced
-1 tablespoon dried oregano, crushed
-2 tablespoons olive oil
salt & freshly ground black pepper to taste
1 whole 3 to 3 1/2 pound chicken

To make marinade: in a small bowl, combine lemon juice, garlic, dried oregano, olive and season. Rub all over chicken and allow it to set in the fridge for 1 to 2 hours.

Plantain and pepper stuffing
1 large, ripe plantain, peeled and cut into 1/2 inch cubes
2 garlic cloves, chopped
1 small red pepper, seeded and chopped
1 anaheim chile, seeded and chopped
1/2 bunch oregano, chopped
1/2 cup chicken stock
2 slices country bread, dried and diced
salt and pepper to taste

To make stuffing: add oil to pan and cook plantains until lightly browned. Ass the garlic, peppers and oregano and cook 2 to 3 more minutes. Pour in the chicken stock and deglaze the pan. Add bread, season and stir to combine.

Preheat the oven to 350 degrees. Remove the chicken from the fridge and stuff with this mixture. Tie the legs together with twine and place on a roasting rack breast side down. Cook for 1/2 hour, and turn the chicken over and continue cooking until golden brown and the chicken is cooked through. Enjoy!