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Pesach 2019 will be on FIRE with A Perfect Pesach. They are proud to announce the popular and most talked about restaurant in South Florida and beyond @fuegobymana will be joining the team to cater our lavish Chol Hamoed BBQs along with entertainment by Shloime Dachs and lavish catered food by Main Event-Mauzone Caterers.
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Zucchini Chips

I grew up experimenting in the kitchen. We would gather around the kitchen and just create different dishes that appealed to us. We were always a veggie heavy family and I remember that the fridge always had to be stocked a few times a week to keep up with the demand. One favorite, and most requested dish were zucchini chips which are super easy, relatively healthy and definitely always gobbled up in a flash. It’s no wonder why when food is put out, I always feel like I need to take it quick or there won’t be any left because growing up that’s how it was you snooze or come late to the dinner table then oh well sorry no more left haha. Some things don’t really change. I’m now making these zucchini chips for my family and it’s still pretty much the same they are devoured by my kids before I even have a chance to put them down. So maybe it’s not because there wasn’t enough, I think it’s because they are that good!! I hope you like them as much as I did growing up and as much as my kids do now!


  • 2 large zucchini sliced into thin circles
  • 2 eggs beaten
  • ¾ cups Panko bread crumbs
  • ¾ cups plain bread crumbs
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • 1-2 tbsp olive oil or cooking spray


  • Preheat oven to 350 degrees.
  • Slice 2 zucchini thin.
  • Beat 2 eggs.
  • Dredge the zucchini in egg.
  • In a separate bowl or a bag put about 3/4 cup bread crumb 3/4 cup Panko.
  • add 1/2 tsp salt,
  • add 1/4 tsp pepper,
  • add 1/2 tsp garlic powder, Mix.
  • Dredge the egged zucchini in crumbs and lay it out in a single layer on a sheet pan (or 2) with parchment sprayed with cooking spray.
  • Drizzle olive oil or spray with cooking spray and bake for 375 degrees for about 15 minutes on each side flipping half way through until browned and cooked through.

Tomato Dipping Sauce

  • 3 cloves of garlic chopped
  • 1-2 tbsp olive oil
  • 1-2 cups marinara (I like the green can from trader joe it doesn’t have a lot of added stuff to it or you can use crushed tomatoes)

In a saucepan add the olive oil allow to heat up a bit then add the chopped garlic until lightly browned then add in the tomato sauce.
Add Salt and pepper to taste and serve with the zucchini chips.

Sausage Veggie Bowls

Grain and veggie bowls have become increasingly popular. I really enjoy having so many different fun textures in one bowl. It’s also a super easy meal with all the veggies grains and proteins in one dish. I love roasted veggies because of the sweetness that comes out of the veggies once roasted and I am also an avid sausage lover. For these bowls I actually used kielbasa, a garlicky thick type of a cured sausage you might call it. I used Meal Mart kielbasa but I’m sure any variety of the Meal Mart sausages will work. I wanted my kids to eat it and I figured kielbasa is also the closest to a “hot dog” which my little three-year-old cannot get enough of. I taste tested this veggie sausage bowl on my 16-year-old too. I know it’s a winner because if both my 3-year-old and 16-year-old can eat the same dish then we have success!


  • 1 package Meal Mart kielbasa cut thin on a bias
  • 2 cups cauliflower florets  
  • 2 Cups Brussel sprouts sliced
  • 2 sweet potatoes peeled and cut thin into rounds
  • 3 tbsp olive oil divided
  • Salt
  • Pepper
  • 1 cup quinoa cooked according to package directions 4-6 cups mixed greens
  • Fresh veggies of your liking


  • Preheat oven to 400 degrees
  • Place veggies on separate sheet pans lined with Parchment and sprayed with baking spray, making sure not to overcrowd the veggies.
  • Drizzle 1 tbsp olive oil and sprinkle salt and pepper per each variety of veggies.
  • Roast the veggies for 15-20 minutes flipping the veggies in the middle so they don’t burn and until the veggies are cooked through and are nicely caramelized (depending on your oven you may need to roast in batches).
  • While veggies are cooking take your sliced kielbasa and place in a dry sauté pan on high heat and sauté the kielbasas about 1-2 minutes per side until cooked through and browned. Then set aside.
  • To assemble the bowls place a large handful of mixed greens on the bottom of a bowl.
  • Top the greens with about ¼ cup quinoa and load up the veggies, you can also add in your favorite fresh veggies such as peppers and cucumber for added crunch.

Drizzle dressing on top and enjoy!



  • ½ cup red wine vinegar
  • ⅓ cup olive oil
  • 2 tbsp Dijon mustard
  • ¼ tsp Salt
  • ¼ tsp pepper
  • ½ tsp Italian seasoning  


Whisk all Ingredients together until uniform.

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