Table 4 Two Home Edition 2 7 14

[Music] good morning good air of shabas everybody you're listening to table for two with Naomi nakan on the N seagull Network I'm actually right here in my own house it's very exciting we'll talk more about that right after we here all about table for two uh it's a very special edition of our show we've hit our oneye iversary uh so we're really excited I have to thank our sponsors First of and foremost uh abelon Heyman uh you our sponsor for the whole year of 2014 for your anniversary year uh so uh thank you for being our sponsor and being part of the uh table for two team um so just a little bit about the show and who we are I'm Naomi nman I'm about all the food all the time I love food I love to shop for it cook it eat at restaurants anything food related I'm a kosha personal chef my business is called the aiome I cook for people for shabus for y for pesak yes pesak gets its own mention when we talk about yontiff and uh I give cooking classes I cater all the time anytime you don't feel like cooking I am your gal hope you'll tune in every week and hear about our uh exciting cooking Adventures our kosher food traveling and our sharing of great food ideas and recipes each week so uh I'd like to hear about your experience es too so email me at Naomi seal.com very easy or you can join my Facebook page the Aussie gouret or you can go join me on Twitter or Pinterest or you can join up my newsletter got lots of interest on my newsletter which is really nice so thank you all the listeners uh that have been email emailing me in through my website or at Naomi nig.com if you have a great recipe you've eaten at a great restaurant you want me to find out about an ingredient for you and I mentioned on the show I can do the research for you let me know I'd love to be involved I've been getting actually lots of phone calls and emails from people about recipes that I've had uh in the Jewish Home uh newspaper in the last couple of weeks and we'll talk more about that uh when we do our recipe section so it's the anniversary show and we thought we would do it in my house at my own kitchen table what a better way to have a show for table for two at my kitchen table so I just want to thank Z k for coming uh down to woodmar from Brooklyn on a crazy Friday morning cuz we've had crazy weather and crazy traffic and potholes on the road and crazy things going on so um thank you ZK for coming we're going to have a great show and then we're going to have a really great eat afterwards as we try to always do on every show that we tape together um so I just want to take a moment to thank uh the rest of my sponsors uh for the last year uh that I've been doing I've actually recorded over 40 shows this is actually show 41 uh so we ended out on a nice even number there uh for the last year for the first Year's uh anniversary um okay so first and foremost n and Miriam thanks guys so much for everything it's been incredible I found a hong new career I think about this show 247 it probably um hopefully it permeates into my show um but really thank you very much from the bottom of my heart um I'd also like to thank uh monthly sponsors from last year um Scott Fagen from traditions and Dr riff Castine from Brooklyn New York Jay and Sandy to from ahc appliances who did two months and we did a live show from there as well the amazing as always gome glat Studio Ena Ena Cel and now I'd like to thank our yearly sponsors um which have been abeles and Heyman as well so thank you everybody um we got some actually I've got some gifts for you all so you'll be getting a little private visit from me uh in the next week or so um so I spoke to Seth who's the owner of AEL and Heyman and you know I mentioned you know we were just talking Talking Shop talking hot dog recipes actually and you know I told him it was our anniversary uh this week and you know doing this for a year now he goes let's do a giveaway he goes I know your listeners love giveaway so I thought let's do a giveaway so um he said I'm going to he said to me he's going to give away to anybody that will email me like we've done all the other giveways you have to email me at Naomi null.com you would get a case of assorted Provisions from abeles and heyman's meets the only provision is provis is that you must live in the United States because we cannot send meat out of the country not Canada not Mexico not Australia not Israel so I'm really sorry to our foreign listeners but um you if you live in the United States you can uh put in an send me an email Naomi nig.com write in the memo Ables and Hyman Meet uh giveaway um and I will put you in the raffle and Seth is going to actually do the drawing in the studio in a couple of weeks I'm just going to even I don't even think ZK knows but we're going to have a salami and wine pairing with Jay and Seth in the studio in a couple of weeks in honor of uh upcoming porrim and some fun ideas that we have going and I'm going to have Seth do the drawing so Naomi at nakam seal.com for a case of assaulted amazing AEL and Hyman's Meats cooking Adventures had some crazy cooking Adventures this week I was asked by a school in Manhattan Park East Day School what an incredible school they have the healthiest lunch program I've ever seen and I'm going to talk to Ena copel who's my guest um she comes on every uh i' say six weeks or so we talk about health and food um and uh we were talking you know Mrs ET and I were talking she said how about you come in we're having a school shabbaton and we want you to cater the shabbaton but do it with the kids like make potato coule with the kids and then just make a na for 300 so I thought oh God that's a bit of a challenge for me cuz you know personal chef usually does TW 20 50 maybe 100 but this was about 275 bit nervous I hope I didn't you know I was worried I was literally bite off more than I could chew um but what I did was I prepared all these recipes that were easy for kids carrot muffins potato cookle we even made a corn beef and the kids made the glaze so it was very Hands-On and then you know once the kids left the kitchen we just multiplied out the re PES and just made a bunch more to cover the amount of people it was a fabulous event um working all week and I just you know hope uh they have a great meal uh tonight it's actually tonight Friday night so all the cooking was done all week up until Friday morning cuz you know where I all am Friday morning so uh that's all ready for them and they're going to eat all the food that the kids made it's really nice to get the kids in the kitchen and this was a really great way to do it by having the kids involved so that was my big food Adventure I couldn't get to eat at many restaurants this week cuz I was just busy cooking and that was a lot of fun so uh today in my own house why in my own house I hear you say we thought people are always asking me what knives do you use what pots do you use what ovens do you use I'd love to see do you have a big industrial kitchen and I don't I have a regularized kitchen and I don't have an industrial oven and in a little bit when I do the cooking segment I'm going to give you a little mini tour of what I use and how to make your kitchen practical mine is not big but it's super practical and go over some of the equipment that I use to make my life much easier I'd now like to take this opportunity to welcome my friend My Mentor my fitness Guru Ena Cel who sat through me this last couple of minutes while I shooed away with everyone for my intro it's a pleasure thank you for having me yeah no problem I know it's such a crazy time for you to get away CU I know you have your whole group of ladies that like to come your girls you call them your girls yeah it's a pleasure to be here and congratulations on the year and you've done so much it's incredible watching you're really inspiring thank you thank you I I like I like I'm very passionate about about whatever I do whe when I was teaching or I was working in Camp I got a lot of energy and I like to channel it into food and this is just a great way to share some you know food and good life and good health and you know I love it and I love being here this is a blast thank you thank you for joining me right here in in Wood Mir at least I didn't have to make your slip to Lor side we've done we've done a bunch of dragging her out of the studio to drive to the Lor side on a Friday morning but and it's always fun it's always worth it thank you okay so um couple of things I'm actually going to ask one of my girls to grab me one of ena's cookies because um we actually have a visual on I know a lot of my listeners know um that you can also go on to YouTube the you n Seagle has a YouTube channel um and you can go on to oh thank you seet at n Seagle net you have to go on YouTube you go into the search box nlet thank you ZK and um you can watch us you actually if you're home and you have access to a computer or your iPhone you can KN SE in the search bar of YouTube and you can actually watch Ena and I do this so that's why I kind of grabbed a visual because um I'm I've got the cookie here I'm actually opening it up so not everyone is watching a lot of people are listening so you know I'm this makes a lot of sound everyone's hearing the rustle of the the the package being opened up this is the ENA cookie it's about I don't know 7 in AC 7 cm what's that 3 in it's a is this 3 in pretty big cookie it's a pretty big cookie it's it looks like it's packed with so much stuff so Ena why don't you describe to us and I'm going to hold up to the camera for the people that are watching but describe to us about this cookie because I I uh this is my fuel this is my fuel and it's funny because the listeners are probably thinking what why are we talking about a cookie to a to somebody who works in a gym facility and is a trainer um it's not really a cookie but we made it like a cookie yeah I like that better I know because it's time we stop being afraid of cookies yeah so it's really a power bar um but we didn't shape it as such I made a product to keep my women uh healthy I felt like they were always in a rush and they didn't uh eat enough before their workout and they had no time to eat after and I turned to ory uh my partner and I said to her we have to come up with a product that they can just grab and go and that I know is going to meet the needs of uh everything they need after a workout and we really brainstormed and Orly brilliant and um we developed a recipe that we believe is superior to any other power bar out there I like it because it's um you guys make it yourselves it's not full of garbage and junk that when you read the back of a power bar no preservatives you don't it's real it's a real product it's fresh you know I always talk about fresh it's fresh ingredients how many uh grams of protein now always talk about proteins it's about 14 grams of protein and um High it there's a lot of um there it's whe protein there's a lot of whole oats and wheat germ and a lot of good products in there so can I ask wait that's actually technically milc right so you can't have this after you've had a salami sandwich no no it's okay your your andman or your hod Golan thinly sliced deli in a wrap it's my favorite one of my favorite lunches there's nothing wrong with a hot dog I'm actually a big fan big fan of the hot dog yeah and that is my favorite brand so um yeah so so um so it is it is a dairy cookie um P SLP power cookie let's call it the power the power cookie um and you know I it's funny story um I actually can't eat the whole thing at once because it's so filling I eat half at a time so when I wake up a big fan of the cup of coffee very bad about eating breakfast I'm the biggest offender I've not eating breakfast but I must say Thursday morning uh whenever it was when was the last snow day I I've lost track of time already whatever day it was my husband didn't have to go to work but I had to go and cook at um Park East day school so he was home and I'm like I'm going to make us breakfast before I head out I poached two eggs we had half an avocado so I actually ate breakfast and I thought and I was not hungry for you know a go four hours which is really unusual for me because I get hungry all the time um but when I when I don't have my breakfast I need a half a cookie with my cup of coffee yeah and then I have the other half it'll keep you full keeps me full for hours I remember when you came one time to the studio to exercise and you were lightheaded afterwards yeah I was like nauseous yeah and I and you said what happened and I said you ran out of fuel yeah and that's exactly happening to people and they're running out of fuel and they're running out of energy and then they can't get the full potential of their workout so we came up with a product uh with integrity and really with care and love that we know we would want to give to our own children and they actually make o her partner that she was saying before actually makes it herself like it's not sent out to a chef or someone at a cooking school or they actually make it themselves they are separate kitchen they're and and now you're going to be under the vard that's great now how do one order these cookies cuz one of our listeners did order these cookies from you a couple weeks we've had a few orders online and everyone because I think people are seeking out uh really a power bar made by people who understand what they're you know doing what their diets are like what their culture is like you know because we take into consideration what chabis brings on in Yanti and how you need to eat and what you need to have available so we have a lot of people ordering from us and if you go on the website www. studioin nna.com and you click on the power cookie protein cookie you will find all the information to place in order okay I always try to find something interesting to talk about on the show cuz we are a food show and and this is like a really great uh Hub to bring in and something that I've really back and support so you know it's a table for two special love it um Ena i' I've been coming to your studio for the last couple of months I've been taking some spin classes and I I I grew up basically being like a jock in school wasn't so I went to the school work but I was on every single Athletics team at College in Sydney Australia um except for the swim team not such a good swimmer became a better swimmer as I got older which is funny um and um I I really used to work out a lot and and um you know my I found that when while I was working out my brain would go you know in different places I would think about dinner or what I'm going to make or what I'm going to eat or the homework I had to do when I was a kid I was never really focused on myself on my body and how you know it's it's got to be about you know um eating right but staying healthy let's talk about this um crazy little chip that you you got me to into it's about I wish we had one to show to for the people that are watching but it's basically about 2x 1 in piece and you strap it um to your around your waist under your T-shirt around your rib cage and it it monitors your heartbeat and I thought that's great and why don't you explain the rest because I'm getting too excited about it and you're actually the better expert about it so it's called a polar cardio GX and it's a a system where we track your heart rate while you exercise it's a very uh Advanced um cardio pulmonary system that we track everybody's heart rate who comes to class who's in the spin class what's really neat about it is that we have an opportunity to see on the screen what's happening for the person on the bike or the person exercising in class normally you know a person is out there in the room and they're exercising they're not really you know the instructor is not really aware of what's Happening inside their body but with this polar cardio GX system we can really see what the person is feeling how they're responding to the stimulus of exercise how they're responding to the stressor of it and how they're recovering from it so it gives us a tremendous tool for measuring and for keeping people sa you say Naomi cuz my name's up on the screen I have my heart rate at 80% you'll say come on Kick It Up and you like I make it look like you can cheat like you can make it look like you're working hard but en know will know CU if you're serious about it you put the Pol chip on and you say come on let's step it up let's amp it up it's kind of like when you go to get your EKG read you know they put a strap around you or they they they tape on something and it's tracking your heart rate and so this is a very sensitive piece of equipment and it tracks your heart rate and up on the screen we'll have squares with everybody's name and also what's unique about the system is it gives us an opportunity to program everybody's uh ride and everyone's heart rate and their maximum and and and their recovery phase and where they should be working based on their age uh what we know about the you can't lie you can't lie about your age well I have to tell you the more fit get the younger we make you so the the standards and the graph as it goes now from Blue to Red if you're exercising a lot and you kind of get used to a certain level exercise we make it a little harder for you to reach your maximum intensity so we're aging you backwards some people are in the studio or are 40 something years old working out like they're 30 and that's their heart I'd like to do that I know need to come to bit more spin classes but you know working away sometimes we'll make you we'll make you yeah yeah that's good um because a lot of a lot of my friends and and we're going to you know shift conversation a little bit are very involved in this um Ride the High Lifeline ride and the oel ride and now you've got you've partnered up with them as well to yeah it's it's really been with them an awesome experience um we do a lot of training and because of this heart rate training system we have an opportunity to give cyclists uh who are out on the road people who really train for a sport not just people who exercise a lot of feedback and so when we're training them we can see their body's response and that's very appealing to organ gations like Kai lifeline and ohal because they want to provide a training program for their Riders as they attract people who want to support their charity using Fitness they also want to provide a training program for them so so what what's happening is a lot of my friends are are doing this um I'd like to call it a bathon a ride they called it a ride but essentially it's a bathon they're going to ride for 30 70 miles I don't know 60 60 6 62 miles um that's high Lifeline High lifeline and a hold is a little short five borrow uh Bike Tour five borrow Bike Tour a little later on in the year right in May I think they all in May and the other ones are in August and the other ones here in August um so so um people are basically saying I'm going to ride this will you sponsor me and you've give them a check you've done a great Sedaka to Great causes I mean Lifeline how can you not and Oh is amazing they have a race they have a run they don't just have a bike with on they have a tremendous amount ofunity and they help so many people so it's really something that we should all try to support so you know whenever a friend is involved in a teducker I always try to help and they help me with my Ted duckers um and and so now Ena is partnered up with with these um sedu organizations to help people who want to do this be trained and fit for it hey you don't want accidents or you don't want to hurt yourself on a you know you you thought two weeks beforehand I'm going to start practicing for a 60 M ride up hill you can't do that but it's winter now as we all know uh little hard to ride a bike outside right now so um talk to us about how you're making us ride bikes inside so uh I really give a lot of credit to the organizations for coming and and trying to seek a way of taking care of their New Riders a lot of people hesitate taking on something like this they may be extremely interested in it and say you know what I want to do something through the winter season that kind of gets me motivated for exercise and gets me doing something outdoors in the spring and summer and so then they choose something like this wonderful ride with either ohel or high lifeline and um both for wonderful causes and it attracts a lot of people some novices some people who just started writing and then there's some people who've been writing for a while and sheo was a longer ride but the bottom line is they really made a great decision in in giving these people an opportunity to train so the way that we train them is is two different ways we provide an opportunity for strength training with our unique starting strength method and we have a personal training department that will get you strong strong enough to be efficient on the bike right and this is a fee for service right mhm and um we've also donated classes and and nice yeah I mean we're full support of all all of our members who ride but also we have indoor rides that are really neat one is starting this Sunday night at s cool what's an indoor ride like like a spin class yeah well it's more than a spin class it's also an opportunity for outdoor Riders to bring their actual bikes and hook it up to a trainer on the floor like a base click in their bike and then follow a coach behind him we have a screen and it's going to display the outdoor terrain over his head is going to be their heart rate and they have a perfect experience of riding Outdoors except it's inside because in the winter months it's like one of those virtual things mhm so they're indoor so out so we have a group of uh people who are on spin bikes who are just getting used to learning to ride for that length of time or maybe trying it out to see should they buy a bike and sign up for one of these organizations and then we have people who have ridden before and they're coming because they miss riding outdoors and there's no opportunity well we have a wonderful coach coach Ray and he's going to be starting indoor training and he's going to be teaching all of the uh new people how to be efficient on the bike and right cuz like you know you you'd think that somebody who's doing this is been been riding for a while that's why they can do it but like you someone like me who's ridden a bike and relatively fit can do this ride right absolutely and they work you through I didn't even know how change gears right well they teach you all of that and then we have the support of Southshore bike and on Fitness and they're across street on Broadway from us oh yeah they're good they're amazing and they're going to come and as a support they're going to help people click into their trainers teach them all about their bike they even have people who they teach to ride bikes and then those people join the ride what do you mean teach to ride bik some people want to ride a bike and they've never ridden one an adult can't ride a bike yeah so many and then the bike shop isn't amazing Justin he's the owner yeah they do an amazing job teaching people and then they sell them the bike and after they've taught them how to ride it and then they they train on it and then they go in and they do one of these rides can I can I just say something about out s sou show bikes they were really good because um you know this is completely like I just thought of this now because my first bike I I promise you I was like in my late 20s before I got my first bicycle maybe early 30s I I never had a bike I always rode my neighbor's bikes or my brother's bike I never really owned a bicycle um so I had this idea in my head when we lived on the you know I used to actually live on the Lowry side and in Manhattan and I used to go with my friend minky glass shout out to you and and we used to go riding our bikes all the way around from the East side to the west side of Manhattan along these beautiful bike trails I'm not sure I haven't done it since September 11 2001 where a lot of them were destroyed they had these beautiful bike trails but I was always going on this bike that I got cuz I thought I was so proud of myself I went to toysa R Us and I bought myself a she's laughing I bought myself like an $80 bike in like 998 and I was so excited about my bike what color was it I don't know it's in the garage could take a look wish we could take the bike to the garage so so so I was riding this bike from 998 and then for our 15th wedding aners we're going to fast forward to I just had my 20th we're going to fast forward from 19998 to 2008 so about 10 years so I'm riding this bike for 10 years side for my 15th wiing anniversary I'm going to buy my husband's fee a really good bike so we could go biking together so I go to S Shore bikes he sells me a bike and it wasn't $100 like right I'll shock that bikes cost that much cuz remember i' bought mine at toys right so I buy them it cost like don't tell I to I hope you're not listening um of course you are I know 500 bucks that was our 20th 15th wedding annivers I thought it's a nice present I bought him a 500 bike had cooked a whole bunch of coules and colors and saved up some money and I bought him this bike and then I rode his bike and I'm like what a difference what a difference going from a $100 bike to a $500 bike it's unbelievable it's like I was riding with only half a wheel Ser yeah if you're serious about something you know you have to buy a good product it's like with anything it it was I was completely shocked if you are going to be doing this ride you need a good bike and I'm not saying you have to buy three ,000 bike or $1,500 bike you could buy it you know at sales show bikes they you know they gave me a good mid-range oh they're such good guys and they help us out and they help us with every charity event they're they're such generous guys and you know they're just incredible people I thought it was hilarious yeah they sell really good equipment and and you they always help us out with everything we do but you know if we can motivate people with Fitness to do charity then I mean that's really up our alley and I'm excited to participate in anyone that wants help with that and we want to make sure that when people come to this uh decision of doing one of the rides or even a mar or Triathlon or whatever it is they're choosing that they're prepared for it because you want to walk away with a good feeling you want to avoid injuries you want to be very efficient it's very hard to do what they're doing and they don't realize the demand on the body until they're up on those Hills and you know you've got five miles left and you're exhausted oh my so in order to stay safe you know you need to strengthen your body you need to prepare yourself for that kind of stress you need to learn how to recover so we have our yoga program what does recover mean you you throw threw that term out a little bit before what does recover mean in Fitness so recover means that you've experienced a stimulus um good bad stimulus it depends how hard you're training you know what it feels like for your body and you have to now recover it from it meaning you have to restore your body to homeostasis which means back to a normal level how you were before you had the we have to like you know I don't want to say dumb it down but understand I know what you're talking about but only because I'm I'm I've learned from you the last few months but not everyone will know right so once you change something about yourself or you work very hard if you can't you know feel good after an hour after you've eaten if you don't feel restored you can be slightly tired from a hard workout but if you don't feel refreshed and kind of energized then it means that your stimulus was too hard on you and you didn't measure it correctly that's why we use heart rate because if you overwork in class the stimulus that we provided for you and you provided for yourself in class which was exercise you didn't recover from meaning you didn't restore yourself you're feeling fatigued all day you may be too achy for days on end if your body can't heal itself and regenerate it cannot strengthen itself now I I understand even more and I i' I what you're talking about that you broke it down cuz you know I kind of overall understood it but I'm hoping the listeners also you have to benefit from it if you don't benefit from your exercise you're hurting yourself you don't want to like feel like you're going to throw up afterwards or even a few hours later like still be look the body gets strong after the exercise not during the exercise it's when it's recovering when it's healing itself if the muscles can repair themselves and grow to be stronger if your heart is stronger if you tolerate the stress because you you're in Balance you know you have to be in Balance you have to give yourself just enough not too much and keep a steady rate of exercise in your life something you makes you feel good and you know you can be sore and if you can recover that and you can feel better in two days so let's talk about food and Recovery besides our delicious cookie that we we we talk about um what would be the optimal lunch cuz you know we got to bring it back to food you know all about food all the time yeah we we've had a spin class we've done a workout or we've swam for 36 laps like some people do I'm always jealous of those people um but but um what should we be eating after a workout cuz I I heard that's really important it's really important it depends what you're doing too so you know if you're doing a strength training program that's exclusively strength training and you're lifting very heavy weight and that's all you're doing and you're not doing any kind of aerobics so you the really protein needs to dominate your diet fish fish cheese eggs meat yeah all of the things that are considered protein even milk um a lot of times we have kids that are too skinny and they want to participate in sports and the doctor will say get some weight on them whole milk whole milk I had really some of my kids were really skinny when they were little um and I used to have to buy them whole milk like for protein whole cream and milkshakes mhm that's the best way to put weight on kids the healthiest way but if you've just done a spin class or a kickboxing class or anything that gets your heart rate up and you know uh you've worked very hard that way you need to replenish your carbohydrates because you've used a lot of them to do aerobics you know the aerobic process uses glycogen it uses which is suar yes it really the way that the body breaks down carbohydrates for energy and it breaks it down with oxygen and so you know you you need to replenish that system and you have your protein a normal amount but you know you want to have a balanced meal and you want to have some green vegetables you know we we've spoken about uh we've spoken about all these shakes and juicing that people do yeah so I I can't imagine going on a 3-day juice diet come on ZK let's have some reaction about that he's rolling his eyes what is a 3-day juice diet I have a rule I have a rule if you wouldn't give it to your child don't give it to yourself yeah that's a I actually like that rule I cannot I I I'm not a I don't maybe I don't know enough about it I don't know everything's a fair I like to chew and swallow you know that's a thing with me um not just swallow I don't know but but I am a fan of a shake and a protein shake and my neighbor ariela she's made me some amazing Shake um after she's she's a big Rider and after her exercise when she's gone training she's made herself a shake and she's shared some with me and I loved it um what would be if Ena could make a shake now right what would be an Ena Shake okay so I would use uh cuz I love chocolate so I would use the chocolate whey protein powder okay where does one buy that from by the way um you can really get it online or you can go right here to Ezra Pharmacy um oh shout out to Ezra Pharmacy hi Ezra Pharmacy so um or you could go online and you could buy away protein and there's plenty of them online and um they must have a course because you whatever and you would take a scoop and I I would put it in um some people would put it in milk I would use uh probably half milk half water because I don't need all that uh milk and my diet because I have plenty of dairy and then I would probably throw in um some strawberries uh some peanut butter for some more protein and um I would blend it up yeah with some ice and we should do that we're going to do it yeah we're going to do that I we're going to make a mess we're going to make a mess but I figured AR of shabus we're going to do a meat cook a meat demonstration so stick around yeah totally lucky me you're listening to table for two in the on the seagull Network our show is sponsored by a and himman meats we taste better so uh Ena we're going to have to get you in here we need to do this again Z with some shakes maybe not so much dairy stuff um but we can have can you do p shakes almond milk right you can do but the way protein oh the Almond yeah you can what about using a natural protein what's a natural protein that we could use peanut butter you could be do you know you can work it up through peanut butter and you can nuts yeah you can you can certainly you know recruit a lot of vegetables and things to to you know make a protein out you know par of protein shake right cuz sometimes you know your fles shake you've had your you can use you had a Del wrap for lunch and you need that afternoon Shake cuz you want to eat something you've worked out and when you're starving and and right away you know it's just like liquid liquid Fuel and and it's easy and you have it and it packs a lot of the right calories and the right protein and you're good to go and it and it kind of subsides some of your hunger pangs which is why we created the cookie so so talk to me about kale Kale's one of our Super Foods M do you eat a lot of kale um I don't I'm not a person that likes kale I know that's just right now I know that's when I wanted to ask you about it because I hear it thrown out a lot of be making kale chips I know I wish I could get into kale I really like spinach and I like broccoli and kale has a lot of value I'm not a kale person right so I I started doing it as a chip I think I'm sure it's fun I started experimenting so I I threw some in some chicken soup not so good no chips they make good chips maybe some salads it's no the regular kale that you use chip to make with chips not so good in a salad just was like eating cabbage it was too tough why yeah so but it was nice as a chip it was not olive oil salt 350 in the oven till it gets a little crispy and not burnt cuz I've burnt them a few times I've actually bought them from GC glad already checked yay oh good GC for doing that awesome so yeah I mean look there's a lot of ways to get good food into your body and I think that once you're done working out the easiest thing for you to go and do is is have a wrap most girls like they're wondering you know what do I have have a wrap I mean you've get your carbs you can get something with salmon in it and some veggies and I always encourage everyone leave the sauce on the side it's really not necessary although it tastes good but fish tastes plenty good and so do your vegetables and and maybe a little splash of balsamic yeah you can do your own thing or lemon juice I just need that little bit of tying it together I'm all about all the sauce AB yeah but you don't need to have like those sauces where you you can't even identify them and then it drowns the wrap yeah but it makes it the bread socky yeah so get a wrap and and you know make a shake and and you should be having that after your after your workouts and then you'll feel good you'll know when you're eating the right Foods because you will feel better you'll be bouncing around but when you've had too much and you crash out and you feel like sluggish and really tired like you have to go to bed after your workout and after your meal you've had too much of the wrong Foods you've probably had too many carbs carbs are great for you they have to accompany your protein and they have to make sense in your diet yeah my mom always says that you need to little a little bit of everything but you must have a little bit of carb yeah oh you must I mean that's you know our Energy Systems come from right I said I I I don't want to leave out any of the food groups Hashem gave us don't want sell carb so you know Hashem gave them to us for a reason thank God I mean eat you know eat enjoy your life enjoy your food you know eat so speaking of food Ena it's Friday morning I know I'm going to make us do it cuz sometimes I don't like to be play [ __ ] cuz I'm a bit nervous but let's go for it let's we're going to make some uh the what's for dinner segment which is sponsored by our dear dear friends at G glat um we're going to actually ZK is going to turn the camera I'm going to take off my can I take it off now will they still be able to hear me yeah I'm taking off my headset okay are we going am I still on oh it's funny okay just I'll just fix the Shadle and we're going to go over Ena and we're going to make some lamb en and I have been talking about having wine and a really good meal together well we're going to be doing it at 10:00 on a Friday morning 9:00 on a Friday morning um because I always say what do I always say everyone come on you know my favorite expression somewhere else in the world it's Shor I'm with you I'm ready um so I'm just going to make sure this is on properly is this on properly it do okay okay great so I can actually walk cuz I'm wearing a headless mic so just like we did at our GIC lat showell we're going to go over to my kitchen let's just talk a little bit about my kitchen um well I don't know if you can get a panot of my little kitchen over here um this is my kitchen this is my oven it's a GE oven uh it's actually the GE Cafe I actually love it I bought it from Sandy tow at ahc I have my LG microwave on top gets nice and hot unfortunately but still holds up really well Sandy had to try to find me just the right microwave and she did cuz she's so professional at what she does so um this this is my alen this is where I work from um and my workspace as you can see because it's era shabus I have two pots of uh corn beef going on here um I use the Cal Fon pot so this is my Cal Fon pot I bought it at Macy's years and years ago on sale um you know those Macy's coupons and you get the credit card and all that so I have a really great set it's not a really expensive set but it's really really good quality people think all clad or some of the higher end Brands I don't even know their names I know they have these Boutique kitchen W that sell pots and pans for $7 $800 I felt like I didn't need them and I just got cowl on and they um really lasted me over 10 years without you know right now it's a little dirty cuz we're cooking but that's okay um and I've got this one I got this as a wedding present um from my aunt and uncle in Australia uh it's over 20 years old the only thing that's lost is a little black knob I think when I was moving from Lorie's side to woodmar it broke in the boxes but it's been a really good pot you want a really really sturdy pot um one that can really just hold up to Long heavy temperatures and that's what this is cuz I've had a corn beef going since like 6:00 in the morning it's almost time to take it off um and I've got to make I took a corn beef decco I bought some from gig glat um and I'm going to drain them in a little bit and then uh have them for uh Shabbat corn beef also freezes really well so I just thought I would share that okay so um knife set people always asking me what knives I use I use Global here's my little knife block can you see my knife Block C um little more a little more over I'll move that here is that good that's my knife block um I took I took it out of here um I like I like the global knife did you all see the abeles and Hyman sausage uh salami that I've had drying out for two weeks that was going to be eaten uh over Shabbat um so I just it comes with a string um you open up the outer package it has a string already built into it and I always have one since I met Seth levit I've always had um he gave us uh some Ser a lot when we had our show in uh geg glad a couple weeks ago and now um I'm doing a salami and I I'm going to make my own hard salami so last about 3 weeks long is in a very air rated spot um lots of fresh air flowing around it will not go bad so um there's always one there everyone's always making fun of me now that uh I always have a salami hanging from the middle of the kitchen so um I had this great idea that we should if we're going to do the show in the house I should make something that is you know close to my heart um and one of my favorite favorite dishes is lamb I grew up on lamb I love lamb Australian lamb is awesome and you can actually buy Australian lamb in gome glat so just want to thank gome glat for donating this lamb lamb is definitely not cheap okay it's I'm not going to kid you it's not it's uh not chicken it's not beef it's lamb it's it's more pricey but it's so worth it and I'm saying you should cook it every week unless unless as you want to um but it's really something when we've got purm coming up it makes a beautiful beautiful presentation for a purm suda um there so much uh that we can uh you can great recipes that you can do with lamb and I thought I will make my favorite recipe so um I'm going to just can you get the lamb in we've got the lamb in okay so really easy recipe the key is great fresh ingredients okay so I'm just going to move my KN knife block knife block back I think I got all that out okay is is the pots in the way I I can I I can move that back my hands are made of steel is that is that okay perfect okay great and of course we're going to have it Ena ZK and I are going to have um lamb and wine uh from Royal wines awesome um okay so um I I'm just going to take some Dijon Mas now I got my um lamb as I said from G glat thank you so much for uh sponsoring our segment this is our what's for dinner segment we're actually not only going to talk the recipe through cuz we have the camera as well we can um talk and visualize so I've got um here in front of me I have six beautifully frenched boned lamb chops I know not everyone's seeing it so I'm I'm walking everyone through the recipe just like I do every week um so I've got six bone lamb chops I put them on a tray lined with a with parchment paper so I've got six line next to each other and I'm just taking some Dijon mustard and I'm pouring it sharing it I should say sharing and this is you'll see it's such an easy recipe and so gorgeous okay I'm just sharing it all over I like Dijon it's like kind of like The Classy mustards not that I don't like uh yellow mustard either that's good on a great hot dog aelon hman hot dog okay and my last little one I remember when couple years ago went with my now six-year-old when she was one we went to Australia in the summertime in the Australian summertime which was winter in New York um and I got to go to Australia for a week um and we had a barbecue lamb my parents put all these Lamb trops on the barbecue and at 1 years old my daughter was like holding them up by this by their bone and just chomping on them like it was a lollipop I think ena's daughter was we were talking before and she was calling it on it steak on a stick so uh that's a big shout out to her too okay so we've got mustard just slightly shared on top of our um on top of our lamb okay now I'm going to take some fresh chives now I bought these checked already at geg glat so if you don't want to check your chives or your vegetables they will always do it for you um I have fresh parsley parsley and I've got mint I wish you guys could smell this smell smell the mint okay um mint is amazing with lamb it's like it's actually synonymous with lamb a lot of people serve Lamb with mint jelly it's very Australian to do that and very English Okay so I've got my big pile of fresh herbs as I cut into them it's going to release this amazing aromatic Flavor now I'm going to chop I'm can they hear me talk while I chop okay it's funny to do it this way um so I'm chopping up my fresh parsley and my fresh uh mint and my fresh chives now chive is a cousin of an onion people don't use it so much it's great for um decoration or you can use it like a ribbon to wrap meat or chicken up in like for presentation or just you know a really pretty garnish but it's also has that little kick that an onion can have so you know does need checking so you have to check it or buy it checked and I'm actually doing here I'm doing something called a rock chop for those who are watching they can clearly see what I'm doing but for everyone else I'm holding the knife at the edge um at the tip um I'm holding it down and I'm lifting up the handle and I'm just lifting it and chopping it lifting it and chopping it lifting and chopping it and moving it around so it causes like a rocking motion and that's how you cut up your herbs your fresh herbs all these wonderful aromatics that's the other term for fresh herbs is known as your aromatics Aromas from the word Aromas okay do you smell it over there yeah so good there's nothing like chives and mint all going together okay so I've got all that chopped up now I'm going to throw it in my bowl with freshly made breadcrumbs okay oh oh there goes the phone pick it up and hang it up he unplugged it fantastic oops see it's a real house phone does ring in my house um okay now these are people always ask me I feel bad am I let a throw leftover go why why would you throw out your leftover Hala they make amazing croutons or breadcrumbs so um sometimes um my kids will go when I tell them go get a Kala from the freezer I usually bake every week but I'll freeze my leftover kala um in case I need fresh breadcrumbs or um I want to make croutons so um I bring up um I bring up a Kala I put it through my food processor once it's defrosted of course um some people say you should cut off the crust why would you cut off the crust I love crusts um so but it just makes a nice fresh you'll see in a lot of French recipes too you know they use uh leftover or stale bread and you turn it into breadcrumbs I just use my leftover kalor so um these are Naomi's kalas made into Naomi's breadcrumbs so just a great way of not also not throwing things out so I have my herbs and my fresh breadcrumbs okay and now what I'm going to do is I'm going to pop these into the OV oh sorry before I pop them into the oven let's actually we're putting our our um mixture of our breadcrumbs and our herbs on top of our lamb okay I just want to clarify so we had what I did I had my six uh lamb chops sitting on a cookie sheet line with parchment paper I'm now I shme it with mustard and then I took in meanwhile I took uh my breadcrumbs which I had chopped up in my food processor and then I R rough chopped up um pretty f um my freshh herbs and now I'm putting that on top of the mustard okay which is on top of the breadcrumbs no more flavored breadcrumbs for for us from a can we now have like our own little batch and you can pop this back in the freezer these will actually freeze okay and look how gorgeous that looks and I'm going to pop this in the oven for about 15 minutes it cooks really really fast I'm going to pop this in the oven for 15 minutes look how gorgeous that looks if those who can see and it Cooks super fast at 400° and here they are all ready we got that down to a science okay so I'm just going to lift that up just to show everyone how gorgeous that is I'm going to grab one of my dinner plates from my kitchen cabinet and you can just present it you can put one on a plate this is like one portion depends how hungry your crew is you can crisscross it like that making a beautiful presentation you can put in a sweet potato wedge you can um I I would say you could you know like I'm a big fan of sauce you don't even need a sauce it just stands so pretty on its own like that you can maybe put a little bit of um here I've got some fresh here fresh um herbs left over from rough chopping it and we have a really beautiful delicious meal um and all our lamb and ingredients were sponsor by our friends at gegl that's really good um I think we should eat this right I'm getting nods from Ena and from ZK so we're going to have a little party with our lamb chops and we're going to uh can we can we go back over there sure all right I'm going to grab my wine walking slowly am I making you crazy I'm sorry ZK fine we can we can take it back all right okay and here we are are we good okay one for me now let me just talk about Sora wine I can walk and talk I'm just grabbing the wine glasses while we walk it's nice to be my own kitchen we get to walk around actually have these glasses they are actually from the 2011 kosher food and wine experience that is my favorite event of the year in terms of kosher food um let's go back to the table um Ina signed up you're going I don't know if we're gonna go you convinced me yeah it is is the best it is the best food show um not that I don't love kosher Fest trust me I love kosher Fest love all the restaurants um but I'm I I love going it's a great events we actually come home in a limo because we've had a lot of wine and um and and really great restaurants are there and Royal Wine brings out every single bottle of wine that they either make or import or whatever um so it's a really a lovely evening um it's at Chelsea peers I believe they're just about sold out if you haven't got your tickets you can go on to the website I have convinced so many people to go to that it's a really wonderful and fun evening um Jay books bam who is a frequent guest he's the marketing director for Royal wine so uh we had a yeah I think you have met him through us um so so uh he's going to be there and and Royal wines it's a real wine education and he's going to talk to us in about a week or two um at in the studio about what we can expect and to see and to Taste and to drink and it's really a wonderful evening so why don't we take a little bite of our um Lamb Chop what are you we can I'm going to eat on air oh my God I'm got to be flly shic okay we can't both eat at once someone's got to do all this talking oh that's amazing oh my God ZK they're all for you wow now I don't know what it is the mint I mean it's amazing my a bit of mustard I take one home for her M so I have this great um wine opener I can't believe I'm Flay shic it's worth it I know totally lamb all the time I'll be FL shic for worth it you can see how the fresh herbs and the fresh even the breadcrumbs just making your own stuff is good um okay so I'm using aora wine I'm not a huge red wine dry red wine Drinker this is actually a nice um I am it's got sweet it's a little sweet but it's still a red one it's a young semisweet cabinet so it was a Perfect Blend I found this by accident um and I've really I buy it by the case so I swirl it around you'll see the legs and the tannin and all that stuff that Jay's taught us all about and schlomo blaska also so let's have a little swirl and a smell of this and it's just really nice compliment to the wine all right here we go kidish r see it compliments the mint oh yeah right it's just a really nice flavor of everything all together absolutely here to you thank you it's always about the food all the time right Inc even at 9 something in the morning well I'm not going to drink too much now um just a little bit about uh gome glat um which is really exciting they just put together this gorgeous gorgeous glossy magazine um really love it um it's called Market a table and um it's got um everyone in the five towns will be getting this I'm just got some of their ads but they've got you know meet the people from the store and they've got schoy who does a lot of uh their ordering and knows what's what to buy and then of course Look shop talk that's with our show see K that's look can we zoom in on that I don't know if people can see but that's from um our our show at gourl um we got a shot of that I'll show at gega and how that we are going to be working together doing our what's for dinner segment uh along with AEL and hman hod Golan um we had a show there a couple about a month ago now there was also a Hol St yeah what 3 weeks ago I think yes I think it's even more I think it's like four weeks you know what it's crazy it it might have been about four weeks ago you know what's crazy that that there was also shrouded in crazy weather also so it was supposed to be one week then it was another week just you know like everything's always so weather dependent this year um but yeah so they've got all about their conge and their you know just all kinds of oh recipes by naom so they have some cool recipes in there and just just things to you know they've had going on in the store and something for the kids I gave a recipe for the pizza so they just cute stuff that they've got in the store so you can uh you'll be getting a copy of yours uh if you live in the five towns or we can send one of these gorgeous little things out to you uh wherever you live in the United States so uh yeah we've had a exciting show we're going to fuel our bodies absolutely I know we we've got a spin class we got a spin class uh your favorite yeah my favorite yeah I'm I'm kind of a little addicted to that um so I want to talk now just about a little bit about you know recipes and side dishes that we want to make for a wintry shabas and I I I know that as a foodie we're talking foodie to foodie here yeah you know what I love about youa that you're you love food and you like to work out and you don't hold back back on the food and so many people do that you only live once I know man I love that got to eat um so so um I I thought you know we've got all these uh crazy short shabat the very cold weather and you know it's hard to prepare a lot on these short Fridays but we've still got we want something hot and warm to eat so um I've spoken about this a lot on Mir Wallock show that's uh that's life um when I was a guest on her show um we spoke about the yick now do you know what yapi is no oh okay do you know what yapi is okay getting an odd from ZK a yapi is basically an overnight potato cookle that has flankin at the bottom yeah it's it's it's decadent um I love I love um flankin it's just try to make sure that your pieces aren't so fatty right cuz you don't you don't want a fatty piece and I've had I had an article in the Jewish Home a couple weeks ago um which I've had great response and that's why I thought I should bring it into this show and I I make one every Friday and seeing you're in my kitchen I'm going to be making one right after this for alabat meal um but what what I do is I take um big Pyrex dish or a 9x13 pan I take about three strips of flankin but really meaty strips and you want the bone CU it adds so much flavor like bones in the soup and then I make my regular potato cocle mixture whatever batter you want to make you should use so for me if you want to grab pen and paper that's about six or eight large potatoes I like the Idaho Potato um and then and large onion four eggs I put it all through my food processor cannot live without my food processor some people like a big fan of the hand grading I like the food processor I have this they called it the potato cougle setting it's a brwn um food processor but it has this like really cool grapeade it's a cougle blade yeah see see knows what I'm talking about that yeah oh oh we maybe we can turn it over there in a minute okay oh Mak CK crazy um so so I Ed my cougle blade and I just put the onions and the eggs and the potatoes through it um I add about a tablespoon of salt I actually taste my batter raw just to make sure it has that enough salt um and then a little bit of white pepper and I pour that over my meat which is in my Pyrex pan so I've now poured cougal batter all over meat I cook it for about an 1 and 1/2 to 2 hours at 350 open uncovered Del delous you could eat it like that but the hup of this you don't eat it Friday night you pour right before shabus you pour like a cup of half a cup of water on it or sometimes chicken soup if you've got it boiling next to you cuz chicken soup will just add more flavor pour it on cover it tightly and put it in the oven at 200° till the next day it Cooks slowly brazes that meat and it is the most melt in your mouth delicious recipe I'm trying it it it is great it's it's a little you know carb heavy but it is but it's for shabas you know right I don't think there's calories on shers any case with all those colors and dip for sure there's no way there's calories but um oh good she drinking the wine cheers um but it's really it's really a delicious easy recipe for for a shabas for a shabas lunch and people are always asking me about the side dishes one other recipe I must mention ZK my luy might use the headset I can use the headset yeah it can can can is this on okay though you can hear can everybody hear me wave if you can hear me I know you really can't okay um so what I do is um another another great recipe and I got this from my friend Lisa Hawk um is you buy a naval pastrami I've had I had it in the paper a couple weeks ago with with the same time as the arsic and I've gotten so many emails it's crazy and thank you everyone for the emails or phone calls about this overnight pastrami you take um you buy it at G glot um you take off the outer wrapper which is has the um foam in the package but it's still in the vacuum pack put it in a I I put it in an 8 9 by 12 pan like a foil pan not even a Pyrex if you have that's fine not even a foil but if you have a Pyrex that's okay I fill it half up with water I tightly wrap it I do this like 15 20 minutes before I like shop out candles and then I put that in the oven as well at 200 so sometimes I have the yick and the Pastrami and then my husband goes don't also make chant but the kids will kill me if I don't make chant so we have an overnight coule and a chant and then this yeah and then this overnight pastrami the overnight pastrami is amazing so what you do is chabas morning you take it back you take it out of the oven um mine is it always in my basement oven so I go honey dear my husband can you bring it up because I don't want the kids carrying CU it has bit hot the water's hot and then I tip it into the sink the hot water from the pan and then you have to break open the seal of the vacuum pack around the pami you do that like kind of carefully on a cutting board then you slice the meat it's like butter it's amazing people like have not seen it before like go nuts over I did it for my parents that went crazy some people put a pami in the chin but this is like a different way to do it it's great you can serve it with pickles and different flavored mustards so it's just a really great way to eat a hot really hot funky sh Day lunch so excited try it yeah it's it's definitely uh a a great fun shabas day food um put on a platter and um yeah you got a really nice meal there so I just want to thank everybody once again for a great show um thank you for joining me in my house it's crazy that we got to do it like this so uh our one year anniversary of table for two fun um thank you for joining me Ena for the whole hour I sawo you for the whole hour uh ZK for coming out on a crazy Friday morning to join us here and all our amazing sponsors from this past year we look forward to another great year of table for two we got some exciting giveaways for this week uh for our one- year anniversary you live only in the United States you can email me at Naomi ATN seal.com for Ables and Hyman a box of Ables and Hyman provisions of all their cool delies and and salamis and serve a lot so you'll be getting that in the mail if you want them Naomi and nak Naomi nig.com we'll put you in the drawing and Seth will pick that out in a couple of weeks um I hope everyone will stay tuned up until Li benching we got a couple of hours to go we're going to have our lamb and wine right ZK Ina maybe my kids all you know come down but not all of them have school today um so we're going to have a lovely day today um and stay listening we've got music right up until Bening by sponsored by our friends at getm wine this is table for two sponsored by our friends abelon Hyman uh meets and have a great Chas [Music] everyone yeah