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whole wheat honey muffins

We're so excited to finally have a baking recipe up for you guys so that we can appear more legitimate. We do ask, however, that you refrain from asking us any basic questions about baking. Instead, all inquiries regarding the science of baking should be submitted here. Also, yes, this recipe does use only whole wheat flour, and we are aware that baking with whole wheat can make any mouth-watering treat taste like a sweater. We wouldn't do that to you though so we made sure to balance it out with a nice amount of honey, cinnamon, and two ripe bananas. With the help of those ingredients, this recipe is actually really good. Bonus: the recipe is simple, it's super easy to stick in your kid's lunch box or to grab for your on-the-go breakfast. You also get to tell people that it's homemade. 

If you're celebrating Purim this week, this is a great recipe if you don't have much time to leave the house to give out gifts to people. You can make a batch in the morning, let people come to you, give them a muffin (feel free to substitute with white flour for extra deliciousness...) and offer them a cup of coffee. Awesome. Done. 

whole wheat honey muffins

2 cups flour
2 tsp baking powder
1 tsp cinnamon
2 ripe bananas
2 eggs
1/2 cup honey
1/3 cup oil
1 cup vanilla almond milk

Preheat the oven to 375 degrees. In a large bowl, mix all the dry ingredients: flour, baking powder, and cinnamon. In a separate smaller bowl, mash the bananas really well (small lumps is fine). Add the eggs and mix until well combined. Add the honey, oil, vanilla almond milk and mix completely. Pour into the large bowl of dry ingredients and stir until well mixed. Spray a muffin tray with oil and fill each one with batter, leaving a little room at the top. Optional: top the muffins off with a dusting of cinnamon and a drizzle of honey. Bake in the oven for about 15 minutes, or until a knife comes out clean. Makes about 12-15 medium sized muffins. 

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p.s. you won't believe this uses whole wheat pasta
p.p.s you won't believe you lived your life without this for so long

LiveNurit SiegalComment
cheese and black bean quesadillas
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There's only one thing more terrifying than not being able to find your baby's pacifier at 3:00 AM and that's not getting to have a nice, warm cup of coffee in the morning when you're super sleep deprived. Just kidding, there's probably a cold cup of forgotten coffee in my microwave as we speak. No, the one thing worse than the paci situation (maybe not, but it's up there) is coming back home from a long family trip and having to go to the store cause there's no food in the house. So what do we do to solve this problem? On your last grocery store trip before your travels begin, buy three things: Tortillas, shredded cheddar cheese (keep it closed till you come home), and a can of black beans. When you come home you can make quesadillas. Or you could just get some milk and cereal and call it a day.  

If you want a bit more than the bare minimum, we also have suggestions below to make it more interesting. What do you guys eat when you get back home from a trip? 


cheddar cheese and black bean quesadillas

olive oil or an oil spray
shredded cheddar cheese
black beans

sliced avocado
pico de gallo (or just chopped tomatoes, onion, and cilantro)
sour cream

Spray or lightly coat a large pan with oil. Add a tortilla to the pan and let it warm up for a moment, then flip it. Do the same with the other tortilla and then set aside (this will help the cheese melt faster). Place the first tortilla back in the pan and add a layer of shredded cheese to the tortilla, leaving about a half to one inch of space around the rim. Drain and rinse the black beans from the can. Sprinkle the beans on top of the cheese (doesn't need to a be a full layer at all). Place the other tortilla on top and cook on medium heat. You can cover the pan to make it warmer faster. Once the cheese has melted, carefully flip the quesadilla to brown the other side without the cover. Remove the quesadilla onto a safe surface to cut into six slices. Serve nice and warm with any extras you'd enjoy. 

*Disclaimer: For throw-together recipes like this we don't usually add measurements because honestly we've hardly measured anything since 11th grade chemistry, but we are more than happy to add specifics to all recipes if that makes it easier. Let us know what you prefer in the comments below! 

P.S. we promise we still measure sometimes! 
p.p.s. great tips for grocery shopping on a strict budget


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the tomato-basil-garlic pasta of your dreams

We have this really great formula for recipes we're willing to experiment with at home for dinner and for our food posts. Basically, there's a limit of 8 ingredients max, and for every ingredient past that you have to factor in either a half hour delay of bedtime, an extra anxiety attack or some sort of existential crisis. So you have to save the complicated recipes for the days you're feeling up for it. 

Thankfully we have Italian connections over here so we took this superbly delicious, six-ingredient pasta recipe and tweaked it a little so it can serve a nice-sized family (probably leaving leftovers, which reheat really well). There is a little bit of waiting involved but after you make it once the recipe feels really simple to make and memorize. It's very forgiving (hard to mess up and easy to experiment with) and perfect for whenever you need to impress someone. Buon appetito!

dreamy tomato-basil-garlic pasta

8 garlic cloves
8-10 frozen basil "cubes" (1 tsp each)*
1/2 cup olive oil
1/4 cup grated parmesan, plus more for garnish
6 or 7 medium tomatoes (roma or bush)
1 1/2 boxes of whole wheat pasta (About 1.5 lbs total)
salt and pepper to taste

*or a couple handfuls of fresh basil, finely chopped

Start by putting the garlic, basil, and olive oil into a food processor (or mince the garlic by hand, add the ingredients to the pan and stir/allow the basil to defrost). Add the garlic mixture to a large pan with the Parmesan and a little salt + pepper. Simmer for a few minutes but don't let it burn. Dice the tomatoes and add to the pan. Allow to simmer for about a half hour, or a little more if you have time. Meanwhile, boil the pasta in salted water for about 10 minutes, until it's al dente. When the pasta's done, pour out the water but leave a little left at the bottom. Add the sauce to the pasta. If you have time, let the sauce simmer with the pasta for five minutes. If not, mix together really well and serve with more Parmesan. It'll probably take like a million years to cool down but we still haven't figured out what to do about that with dinner in general. Maybe serve the pasta in bowls for everyone and then stick it in the freezer for a few minutes... What do you guys do?

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What recipes do you guys love to make that feel fancy but don't involve too many ingredients? 

P.S. a beautiful dessert board that everyone contributes to
P.P.S. look fancy and put together on a dime 

LiveNurit Siegal Comment
'chips' & schnitzel
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Do you have a handful of meals you rely on the most for dinner? Like, you basically pull from the same three to five things each week? For ex: PB & J, taco night, chicken soup. Done. End of list. The funny thing is that one mom's go-to easy recipe could be another mom's nightmare. Who knows why that is. But we are here to assure you that we will never post a recipe that requires you to "julienne" anything. It's possible that's not actually a hard thing to do but we don't really have time to Youtube it right now. 

We're curious though... is schnitzel on your list of "definitely not", "willing to try it", or "sometimes I make it"? It does require the potentially messy process of breading the chicken... but maybe some of you don't mind that. If you'd rather not... what would you rather make instead? What's on your rotation? 

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chips & schnitzel

1.5 to 2 pounds skinless/boneless chicken breast
4-5 eggs
few cups of bread crumbs
sesame seeds (optional)
cooking oil

whisk eggs well in a medium bowl. place a cup or two of bread crumbs (and sesame seeds if desired) in a separate medium bowl. slice each chicken breast in half lengthwise (or you can pound to make them thinner). place a few pieces of chicken at a time in the egg mixture and coat completely. switch them one at a time to the bowl of bread crumbs and coat well. set aside each finished piece on a plate as you work. coat a large pan generously with oil (about a quarter to a half an inch thick) and leave it for a minute or two on medium high heat. place the breaded chicken in the pan until the surface is mostly covered. the chicken should sizzle. after a few minutes, once the first side is browned nicely, flip to brown the other side. transfer all finished pieces to a clean plate - check the inside to make sure it cooked through. add more ingredients to the bowls/more oil to the pan if needed for the next batch.

5 yukon gold potatoes (or more...)
few tbsp olive oil
salt, pepper, garlic powder
parsley flakes

preheat oven to 400 degrees. slice potatoes into wedges (about six wedges per potato). place potatoes in a bowl, or directly on a sheet pan, and drizzle enough olive oil to evenly coat the wedges. Generously sprinkle salt, pepper, garlic powder, parsley flakes, and toss till well coated. Roast until they start to brown - about 15 to 20 minutes. Feel free to turn them half way through to get both sides browned. Put on broil for one minute for extra crispiness...

What are your go-to recipes? What recipes won't you approach with a ten foot pole?

P.S. An easy, delicious twist on eggs on toast
P.P.S Would you put chicken tortilla soup on your rotation?

LiveNurit SiegalComment
whole wheat pancakes with maple syrup
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When it comes to motherhood and parenting, our society tends to be pretty paranoid. If it's 40 degree weather, you're required to send your child outside with gloves and a soviet fur hat even if it's for twenty seconds. Or if you God forbid allow a hydrogenated oil into your child's lunch, you can actually get arrested for that now.  It just seems like things are getting out of control. If a mom needs to send her toddler on a short drive literally down the street to the 7-Eleven for some milk, what's the problem? Are kids not allowed to be independent any more? 

Until things calm down, our lives will consist of titanium gloves, cashew oil, and never forgetting an item at the grocery store. And because we know how hard it is to remember everything, we're keeping it simple for our Monday post with a minimalist pancake recipe with a mere 6 ingredients. Okay, 8. Just remember, if you do use any white flour instead of pure whole wheat please do remember to burn them slightly so no one can tell.  


whole wheat pancakes with maple syrup

2 cups whole wheat flour* 
1 tbsp baking powder
2 eggs
2 cups skim milk
3 tbsp sugar
1 tbsp vanilla

cooking spray or butter for the pan
maple syrup for topping

makes about 10-12 medium pancakes

Mix the ingredients together a medium/large bowl (for added stress, mix the dry ingredients in one bowl, mix the wet ingredients in another and then combine). Heat up a buttered skillet or pan - or use cooking spray - and add about 1/4 cup of batter to the pan. Once the pancake starts to bubble and brown on one side, flip the pancake and give it another minute. Repeat and enjoy with syrup!

*if you're nervous about using a gallon of maple syrup to offset the whole wheat taste, than use half or all white flour for the recipe. 

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Follow us on instagram @lipstickandbrisket to learn more about our "process" 

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P.S. sunny side-up eggs on sweet potato toast 
P.P.S lox and cream cheese on "tartines"

LiveNurit SiegalComment
lox and cream cheese tartines
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Let's talk real for a second. Sometimes, as much as we all need to be ourselves and be authentic and you know what I mean... once in a while someone comes along and you find yourself in a pickle. You feel the need to try and impress them. There is not a bone in your body that can stop you from wanting to prove that you are better than they're giving you credit for. Like, for example, if a snooty acquaintance says, "So what do you do all day as a stay at home mom?" - you just have to hit them back with "Oh, I volunteer at an animal hospital for six hours a day with my four children. What do you do?" Irregardless of whether or not that's true is beside the point. Sometimes you just have to say what people need to hear.

The only problem is that it's not always possible to fake the time and energy it will take to impress, especially when it comes to entertaining. You can't just pretend you want to bake crème brûlée for a party after a full day with the kids and then find it magically brûléed on your counter. So this is when you need to start serving "tartines". Serving them as well as talking about them. "Oh, I'm serving tartines tonight for the guests - I'll see you at eight o'clock." But really, you're serving toast. Literally, tartines are just toast. But serve that toast on a white platter with lox and schmear and suddenly you are the queen of tartines. Your party will be a hit and people will feel the need to start impressing you. 




lox and cream cheese tartines

pumpernickel bread loaf, or your bread of choice (sliced makes it faster!)
cream cheese
roma tomatoes
red onion

toast the slices of bread. spread cream cheese and add lox, thin slices of tomatoes, cucumbers, and red onions. garnish with capers and begin referring to them as tartines. 

LiveNurit SiegalComment
sunny side up eggs on sweet potato toast
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If you've been cooking for toddlers lately, we know you've been living it up. There's nothing more gourmet than getting to sneak a few delicious bites of plain pasta for your dinner, before your little one asks you to squirt half a bottle of ketchup on it. Jokes aside, we made a venn diagram of what our kids like to eat, what we like to eat, and what overlaps and we came up with mac & cheese and coco puffs. Thus, we need some dinner ideas for the times when your neighbor talks about her post-workout wild salmon and quinoa, and you realize your body has not received any nutrients beyond your daily Flinestone vitamin.  

So here's one possible solution to your problem: Sunny side up eggs on sweet potato toast. It's super easy, it's delish, and you can store any extra sweet potato slices back in your fridge for tomorrow aka six weeks later when you remember they're there. It's also surprisingly filling, especially if you have more than two slices of the "toast". If you don't want more eggs, you can put cheese, tomatoes, or even PB and banana slices on the sweet potatoes to fill you up.



2 eggs
1 sweet potato
cooking spray
salt, pepper, garlic powder to taste
parsley flakes to make it look fancy

Preheat your oven to about 400 degrees. Slice the sweet potato into into about 1/2 inch slices. Be careful that part can be a bit tricky. Line the sweet potato slices on a baking sheet (or foil pan) and spray both sides generously with cooking spray. Sprinkle with spices. roast in the oven for about 15-20 minutes. If you want it crispier, put your oven on broil or an extra high temp for the last two minutes. Flip to the other side if you're going for extra extra crispy. 

As for those eggs, fry them up in a pan the best way you like. Poaching works too. 




LiveNurit Siegal Comments
holiday potluck dessert with fruit, nuts, and chocolate
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The holidays are coming up and we know that you are all very excited and super prepared! a.k.a. panicking and looking into Buddhism. For one thing, the expenses can get expensive, the gift list can get long, and there's a lot of food around to eat our feelings.  And if someone talked you into throwing a party (your mother? does she want you to try to be more "social"?) then the anxiety may have already begun to settle in deeply. Good thing is we have a great idea - a potluck dessert. If you're throwing a Hannukah party this week and need as much help as possible, this one's for you. 

Ask anyone you invite to either bring their favorite chocolate, nuts, and/or dried fruit, or anything else you'd like to have (i.e. jelly donuts, caramel popcorn).  If you're worried everyone's going to bring donuts then tell each person a different thing to bring. Honestly, if you have everyone responsible for two items, then maybe you don't need to serve anything else... 

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Here's what you can find on the top picture:

chocolate squares
Hanukkah gelt
dried apricots
coconut shavings
mixed nuts:
- cashews, pecans, walnuts, sunflower seeds
raspberry jam
almond butter

and here are some other ideas...
jelly donuts
caramel popcorn
array of cookies
potato chips
cut up fresh fruit
chocolate sauce/fondue


What are your go-to, budget-friendly ideas for holiday winging-it? 

P.S. Setting up a breakfast board
P.P.S A fruit and cheese board too


LiveNurit SiegalComment
chickpea and feta salad with guacamole

About a week ago I had to schedule a doctor's appointment for an inconvenient time of day. After I dropped off my girls that morning, I had a half hour to drive to the doctor, find parking, and text my babysitter both the day care addresses so she could pick my kids up. I park the car, run to the office, and get there late but they let me stay. I inhale a granola bar, text my babysitter, and write a few time-sensitive e-mails. I'm called in to see my doctor and I wonder how many minutes I should wait before telling her I really have to use the bathroom.

So my question for you today is... do you relate? To the stress of needing to complete 20 small tasks within ten minutes, or else your schedule will fall apart? I have been turned away from a couple of appointments, and I just stare into the receptionists eyes, begging them to sympathize with my morning of spilled cocoa, my phone found cradled like a doll in my daughter's blanky, and a yoga mat soaked in a potty-training learning experience.

Like I mentioned last week, cutting corners is something we do to survive. While I can get away with not packing a lunch for myself on most weekdays for example, on other days I have to do it. So as most moms do, I tend to stick to using the same easy ingredients. Things like boiled eggs, veggies, a piece of fruit, chick peas, store-bought guacamole, dried fruit and nuts. I often make the salad below when I'm really pressed for time because it's easy and delicious. What do you tend to pack? What easy ingredients do you throw together so your schedule stays in tact? 


Chickpea Feta Salad with Guacamole (or Avocado dressing if you have time/energy)

spring mix/salad greens
feta cheese
1 single serving guacamole cup (i.e. Sabra)
Optional: mix the guacomole with lemon juice, salt, pepper, garlic powder, and olive oil to taste

p.s. another recipe for lunch or dinner that feeds the whole family 

LiveNurit SiegalComment
semi-homemade fajita night

One of my favorite memories from college was going to Starbucks very early in the morning with a couple of my best friends. I met them through the architecture program (I did that for three years before switching to Women’s Studies as a senior), and sometimes our workload was so heavy we’d stay up at our studio untill 6:00 AM, when Starbucks would open. Depending on whether we had to get back to work, we’d either get hot chocolate before a power nap or some really strong coffee.

I survived those first few years of college because of the Starbucks around the corner, the bagel shop around the other, my equally miserable friends, and my passion for drawing lines over and over until I’d want to cry. I was so sleep deprived as a student, I remember having coffee with a good friend one day and waking myself up when I yelled “Frank Sinatra!” at her mid-convo.

Interestingly, my experience in college reminds me of being a mom. Except that motherhood is an inherently more delirious experience, and you also have little people to care for and nurture. I rely heavily on commiserating with other delirious parents, drinking 3-4 cups of lukewarm coffee a day, and cutting corners whenever possible. Which is hard because, just as I craved to be a hardcore architecture student, I also want to be this amazing mom. So I'll say things to my kids like, we can read as many stories as you want tonight! and then I'll realize that was a terrible idea. 

At the end of the day, cutting corners is about survival. Think things like, dry shampoo, store-bought cupcakes for school, and Frozen. I also cut corners big time when I need to cook for a lot of people, or I'm having family or friends stay over. I try to think of the easiest meals that yield the biggest returns. Which is why I bring to you today... Fajita night. Easy and super delirious. I mean delicious. And best of all, there's a hundred ways to serve it. Choose whatever ingredients are best for your budget, as well as for your psychological well-being. 


Fajita Night Ingredients/Ideas

steak (i.e. skirt, rib eye, chuck)
chicken breast
guacamole (I use Sabra)
cherry tomatoes
roasted peppers
tortilla chips

additional ideas:
black beans
sauteed onions
chopped tomato and onion salad

Serve with or without tortillas, on a board or on small plates/bowls, and let people go for their favorite choices. I might prepare the chicken breast and rice myself, but then buy pre-grilled steak, canned beans, store-bought guacamole, and other fillings, like corn and tomatoes, that I don't have to prepare. 

How do you guys cut corners? What do you guys do to survive??


LiveNurit SiegalComment
roasted baby peppers with parmesan

Have you ever googled the amount of ingredients you want a certain recipe to include? For example, "five ingredient chocolate chip cookie"? It may just be the best way to google recipes, because there's a much higher chance it will be easier and more achievable. If I don't look up a recipe that way, and just go with whatever is rated the best instead, there is a 99% chance that two hours into cooking I'll have consumed a cup of chocolate chips, sent about three texts of regret to various friends, and will most likely be in the middle of a phone call with my mom, crying and asking why my life has to be so hard. 

In short, I try to avoid long recipes as much as possible. Especially for things like side dishes, soup, or dessert - anything that is not the main dish - I want to be able to check them off the list of things to do as quickly as possible. The recipe below happens to be one of my favorite side dishes (goes great with salmon or pasta). I know that roasted peppers aren't everybody's thing... but if you like them as much as I do then I think (and hope!) you'll like this. 


roasted baby peppers with parmesan


1 bag mini roasted peppers
Olive oil for drizzle
Kosher salt, pepper, garlic powder to taste
Parmesan (shavings or other) for garnish


Preheat your oven to 415 degrees. In a pan (I like foil pans), drizzle a little olive oil on the peppers. Add salt, pepper, and garlic powder and mix until the peppers are evenly coated. Make sure that they aren't overcrowded/all touching in the pan. Either use a second one, or I like to use a large foil sheet pan. Place in the oven for 15 to 20 minutes, or until the peppers have started to brown and wrinkle a bit (check on them towards the end to make sure they're not burning). Once you take them out, they should wrinkle even more. 

Allow to cool just a bit and serve with Parmesan cheese. Be careful that when you cut open the peppers or bite into one, there will be very hot liquid inside! Add more salt and pepper afterwards as desired.



P.S. I'd be curious to know... is there a food/recipe that you completely avoid all together? Something that you just can't face in the kitchen again? 

LiveNurit SiegalComment
chicken tortilla soup
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It's great to be back!  I've been working on our re-launch for a long time,
and I'm so excited to get started. You can now check out new posts every Monday, Tuesday, and Thursday morning at 6:00 AM central time. I hope you enjoy The New L&B!

The other night, I was reading a bedtime story to my girls. My two year old interrupted every few seconds to ask me to look at her stuffed animal licking the side of her crib. You know when someone's tickling you so badly that you can't stop laughing but you've also never been more frustrated in your life? I couldn't stop, but it was a pained laugh and against my will. I'm exhausted at night! I need to wrap it up! And I have so much I still need to do.

That's true... But the chair calls out to me... Nuriiiiit, come relax you work so hard, sweetie. You're right, I do work so hard, thank you. I tell myself that I'm just gonna sit down and rest for 15 minutes. The next thing you know, it's 8:17 the next morning, no ones lunches are made, and daycare starts at 8:45. Sure, no prob. 

I usually end up getting my daughters' lunches together, and then maybe grab a yogurt for myself. Are you in the same boat? Putting extra milk in your coffee and praying it holds you till dinner? After a few weeks of crying while scrolling through lunch ideas on Pinterest (you know the pictures where a hundred lunches are lined up on the counter, packed and ready to be frozen for the rest of the kid's childhood?), I decided that I'm giving up on packing myself a lunch. I now make oatmeal for breakfast, bring a yogurt/nuts/cheese with me, and when I get back home early afternoon I eat something like toast with eggs or leftovers. Sometimes we have soup leftovers in the fridge, and one of my favorites is an easier version of chicken tortilla soup. It works as a hearty dinner soup too, and it's really easy to make. 

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chicken tortilla soup


1 Onion
1/2 tsp garlic powder
28 oz  crushed tomatoes
2 containers (64 oz total) chicken stock
8 small corn tortillas
1-2 cups shredded chicken**
Salt, pepper, chili powder to taste
Tortilla chips and Tofutti sour cream for garnish


Chop the onion and sautee in a large pot with a little olive oil. Once they become more translucent, add the garlic powder, crushed tomatoes, and chicken stock. Add the corn tortillas by shredding them up in small pieces over the pot. Bring to a boil and stir occasionally, making sure the bottom of the pot doesn't burn. Lastly, add one to two cups of shredded chicken. Reduce to a simmer and cover for at least a half hour or until it thickens a bit more. Add salt, pepper, and chili powder to taste (keep in mind that if you’re topping the soup with tortilla chips this will add salt). I like to serve the soup with with crushed tortilla chips and a dollop of dairy-free sour cream.


*I find the recipe to be really forgiving. If I want a bigger pot of soup, I add one more 14 oz can of crushed tomatoes, 1 more container of chicken stock, 2 more small corn tortillas, and a bit more chicken. Serves about 6-8, instead of 4-6

**I buy a prepared rotisserie chicken to save time/sanity

What do you guys do for lunch? Do you go for a few snacks instead or do you prep in advance? 

chic look, sweet price: 25 kitchen items for $10 or less

I love product round-ups on websites and blogs, because it's anything you potentially need (for yourself or for a gift) all in one place. They're convenient and pretty to look at. But if you're looking for a few things, then the prices add up extremely quickly when each individual product starts out high.  I always appreciate when people post budget-friendly and sale/clearance ideas, even though it takes more time and sifting. I also recently came across a site for browsing a wide-range of furniture and decor,, which also has a sale-finding feature that shows you all the sales in your area (just click on "Find Local Sales" in the right hand corner).

Whenever I post products I want to make sure that they're practically priced but still stylish. Kitchen things are fun because they're functional, but you can also leave them out to display (and to get peanut butter smeared on them, etc.). Below I have a round up of 25 items from Target that are $10 or less. I hope you enjoy! 

Any other round ups you'd like to see?

chic and simple Caldrea brand candle
the candle pictured above
same candle as above, but bigger and with a different scent
small tin candle with pretty patterns
gold candle from first picture (when finished, you can clean it and use as a gold vase)

radish-print tea towels
similar spatula to above (prints were found in-store)
gold serving spoons
pretty chambray cloth napkins/small towels with fringe
stainless steal utensil holder

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small blue bowl with design
medium square rim porcelain bowl
wooden dip bowls (can be bought individually in store or $11.69 online for set of 4)
gold rimmed bowl similar to above
small mint bowl for $1.99. 
so many different styles in-store

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pink and white container pictured above, also in blue
set of four small air-tight glass containers
large white stoneware container, similar to above ($10.99)
turquoise stoneware berry 'basket'
blue wire basket (good for storing onions, potatoes), also in black

serving platter pictured above
on-clearance blue rectangular tray
sixteen deviled eggs platter
rectangular serving tray
on-clearance green oval platter

P.S. If you're on a roll and want more fun posts, check out ten women's tips for pretending to be more awake. And if you're doing the 72-hours-of-rest challenge, here are some evening snack ideas for unwinding 

LiveNurit Siegal Comment
Three-Ingredient Ice Cream! (Alternatives to Make it Kosher for Passover)

Passover is coming up fast and I know some of you are starting to look out for good recipes and to brainstorm meal plans. If you are indeed cooking for some of the meals (or maybe all of them?), you're probably about to purchase an enormous amount of potatoes and eggs... yeah? We're having the Seders at home so I'm looking forward to making my annual 8-trips-to-the-store-in-24-hours because I keep forgetting ingredients. I would loooove to hear your thoughts on how you're trying to keep things *really* simple to reduce stress and anxiety. What did you learn from last year that you're rethinking this year? 

If you're looking for another staple ingredient besides potatoes, eggs, and matzah meal... I recommend bananas. I rarely make desserts from scratch, but I thought this one would be fun for the blog because all you need are bananas and almond milk to start. Have you ever made this? To make it kosher for Passover, instead of adding something like peanut butter, use a tablespoon or two of cocoa powder, a handful of chocolate chips, and/or mix in frozen strawberries.

Is this something you would make?


3 Bananas
1-2 Tbsp Peanut Butter or Cocoa Powder
Almond Milk
Chocolate chips (optional)
Walnuts (optional)

Slice the bananas into small chunks and place in a freezer-safe container. Freeze completely in the freezer for several hours or overnight. Once frozen, place the bananas in a food processor/blender. Add a few splashes of almond milk and 1 to 2 tbsp of peanut butter. Blend until the bananas look like a creamy ice cream without any chunks. Add more peanut butter (or almond milk) if desired. Serve immediately or place in the freezer covered until you're ready to serve.

Melt a few handfuls of chocolate chips in the microwave with a few splashes of almond milk. Take out the chocolate and mix around until the mixture is completely smooth. Melt a bit more/add more almond milk if necessary. Pour over individual cups of ice cream, or mix into the banana ice cream mixture and top with walnuts. 

Serves 2-4 people. But it's easy to double or triple the recipe

Little Kids' Lunches Four Ways
Dr. Praeger  carrot puffs , green grapes, hummus, and baby carrots. 

Dr. Praeger carrot puffs, green grapes, hummus, and baby carrots. 

Question for you...  Do you find mornings to be crazy and exhausting? Oh man... For me, they definitely are. More often than not we're running really late, I'm forcing someone to wear pants, and there's something we're going to leave at home. Plastic fork, sippy cup, a left shoe? Something. And I know that every professional out there recommends making lunches the night before to reduce morning stress but that rarely happens at our house. Woops! Consequently, I've come to rely on fast, easy-to-pack lunches. Sometimes I use leftovers from dinner, and sometimes I just grab something from the freezer to defrost until lunch. If you're looking for simple additions to your lunch repertoire, here are some ideas (above and below). Feel free to comment with your ideas because about twice a week my kids return with untouched lunches because they "don't like" their favorite foods anymore. 

Happy hunger games, moms. May the odds be ever in our favor. 

Black bean salad - black beans, rice, shredded cheese, and tomatoes. These are usually leftovers from dinner the night before so it's easy for me to pack.     

Black bean salad - black beans, rice, shredded cheese, and tomatoes. These are usually leftovers from dinner the night before so it's easy for me to pack.  

Angelic Bakehouse bread without crust (honey wheat raisin) with cheddar cheese, purple grapes, and canned corn.   

Angelic Bakehouse bread without crust (honey wheat raisin) with cheddar cheese, purple grapes, and canned corn.

Smuckers PB & J  uncrustables , cheddar cheese slices, banana, green apple, and peanut butter. Little plastic containers are great when you need just one more thing to keep your kid satisfied. 

Smuckers PB & J uncrustables, cheddar cheese slices, banana, green apple, and peanut butter. Little plastic containers are great when you need just one more thing to keep your kid satisfied. 

A few more ideas to pack for lunch and/or to supplement lunch
with that weren't pictured:

Pasta with cheese or sauce - cooked at home or from the deli
Hard boiled eggs - find them pre-peeled in packages by the eggs or milk
Berries, frozen or regular
Apple Sauce
Fruit and veggie pouches

Microwaved potatoes or sweet potato
Thomas mini cinnamon bagels with cream cheese
Dr. Praeger's
Turkey deli slices

Granola bars
String cheese
Veggie Straws
Animal Crackers
Crackers and cheese slices
Canned chick peas
Chicken/turkey/hot dogs

Fish sticks

I recommend bento boxes or containers with separate sections for different foods. It makes everything feel organized. Depending on the brand they can be expensive at regular price, but they can be up to 50% off at grocery stores. Also try your local dollar store or online. 

*Important Note: carrots and grapes (unless cut lengthwise/in quarters) are recommended only for kids 4 years and older* 

What are your tips and tricks for packing lunches? Do you feel like you need therapy after every morning hustle? 

P.S. Other quick tips to live by... 
Make-up fast, morning routines fast, and then naturally... a post on losing it ;) 

Follow us on instagram @nuritsiegal for more L & B fun! 

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Parenting Wisdom from My Mom

When my mom comes to visit us in Chicago, we schmooze about the ups and downs of motherhood. The last time she was here, we talked more specifically about what to do when children get into sticky situations with other children. My mom believes that kids should work things out together, without parents interfering (except for some neutral mediation here and there). Instead of meddling and blaming, parents should guide their children privately in how to handle tough (but normal) situations with friends. I remember many conversations like that with my mom when I was growing up.

If a really terrible situation comes up, parents can talk to each other about what’s going on, but otherwise my mom would just talk to us. The idea is that kids learn valuable skills and lessons about friendship, and parents don't end up hurting other kids. I really loved a story she shared with me about one of my brothers when he was in middle school. One of his friend’s moms called my mom about a big fight between all the kids that were at her house that day. She wanted to figure out “who was responsible” for all the drama. So she called my mom...

"Can I speak to your son, please?"
"I'm sorry, what's going on?"
“I want to figure out who's responsible for something that went on at my house."
"No, sorry, you can speak to me but not to my son."
"Something happened, and I need to know what role he played."
"You’re an adult. You can talk to me if you want to. But I’m not letting you ‘have a talk’ with my kid.”

Go Ima!!! Wow!! Her story made me feel empowered as a mother. Parents can be bullies too, and you can be pressured into believing that someone else has a right to deal with or punish your child. It also made me want to be careful as a parent. It's not my right to police other kids, regardless of how frustrating an issue may be for me. I really love my mom’s philosophy and the value she placed on boundaries.

How do you feel about this way of handling things? Is there a "parenting philosophy" you've adopted from someone you admire? 


Our First Lipstick & Brisket Giveaway! Winner Chooses Their Favorite Out of Three Gifts

I'm very excited to present you all with our FIRST giveaway! I wanted to give you guys the opportunity to get something fun for yourself or for a friend. I know you're all working really hard, living life to the best of your abilities, and it would be my greatest dream to send all of you something special (You get a car! And you get a car! Everybody gets a car!) But for now... we'll start with doing giveaways. Unfortunately, this one can only be shipped to addresses in the U.S., so I really apologize to our outside-of-America readers. Feel free to have it sent to someone who can keep it for you in the States. 

Here is what you need to do to enter the giveaway... The winner will be announced next Monday!

Like, share, and comment:

1. Like us on Facebook at Lipstick & Brisket (skip this step if you already have)
2. Scroll through our page and find a post that speaks to you
3. Share the post on Facebook (by clicking the share button) and leave a brief comment

After entering the giveaway, I'll put you in the drawing. The winner gets to choose one out of these three gifts: Styled by Emily Henderson, Clinique Make up and Skin Care Gift Bag, The New Kosher by Kim Kushner. Feel free to click on the pictures below to learn a few more details about the gift! For the books, you should be able to take a "sneak peak" inside. 

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Eggs in a Basket - With or Without Harissa

Good morning! How is everyone doing? So tired I bet... I know. Weekends are not really for resting are they? Did you have a chance to steal a nap or a little break this weekend? 

I originally had a dessert post scheduled for today, but there were several obstacles to this. First of all, I don't really bake anymore. It's one of those things I've chosen not to do at this point in life, along with matching my kids socks every morning. In fact, it's been so long, that when I took out my baking pans from way back in the cabinet they were rusted. When I tried to clean them with heavy duty cleaner, I ruined them. Ugh. After grieving over the pans, I moved onto another pan, which made the dessert recipe come out funny looking. It kind of looked like the cake was staring at me? Anyways... I moved on again. At that point, the only things left to work with were bread, eggs, harissa, and a very tiny spark of hope.  

But that's really all you need for children who are open to eating eggs (depends on the day), and adults who want an extra kick with breakfast. We had these in the morning, but only because that's when it worked to do the photo shoot. In the future this would probably be a dinner recipe... Do you ever make this?

Cooking spray or butter
Favorite kind of bread loaf*
Harissa (optional)

*The bigger the surface area of the bread slice the better

Slice the bread into about 3/4 in thick pieces. Spray both sides of each slice with oil or spread with butter. With your fingers, spoon, or with a circle-shaped cookie-cutter make a hole in the middle of each slice. I suggest making a bigger hole (2 or 2.5 in diameter), because it makes it easier to flip the bread without breaking the yolk. If the hole is smaller, than you can drop the yolk in first and cook the whites more on the toast, which is also yummy (pictured above). But flip very gently if you want to try to keep the yolk.

 Spray a nonstick pan with cooking spray or use a little butter. Place the slices on the pan to toast for a moment. Drop the entire egg yolk/whites into the hole. After about a minute and half, gently flip the bread to cook the other side. Repeat for each slice! Top with harissa if desired.  Or serve with guacamole, tomatoes, cheese, lox... 

P.S. I'm not a great egg cracker, so whenever I broke a yolk, I just made that one for my kids... they definitely didn't want a runny yolk.

P.P.S.  Or you could choose something else entirely and make this instead. No egg-cracking necessary

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Guest Post! Banana Chocolate Chip Health Muffins by Regan Weiss

Hey guys! We're going to have one of my wonderful sister-in-laws on the blog today, Regan Weiss! She and I have always enjoyed swapping recipes and talking about our favorite food blogs, so today she'll be sharing a super easy and delicious recipe with us. Every time we see each other for a big family event with lots of food, chances are, Regan made half of it including all the desserts. She's extremely talented and I'm very excited to have her on the blog today! 

Hi everyone!! I am so honored to be a little guest writer on my esteemed sister-in-law’s blog. Just a shout out to Nurit for putting her all into this blog, articulating her thoughts very eloquently, and captivating such a broad audience.  She is impressive in both her writing style and down-to-earth, relatable phraseology.

Since college, I have been trying to come up with healthy snacks that I can make QUICKLY and store in a big zip lock bag for weekly eats. I wanted to share my go to healthy banana chip mini muff recipe so you too can enjoy the guilt free, sweet tooth satisfying treat that requires jusssst about 5 minutes of hands-on prep. You can include any add-ins that satisfy your necessary indulgences… For me, it's peanut butter! A spoonful a day keeps the doctor away… PB makes each day just a little more special.

Basic Muffin Ingredients
2 brown spotted bananas
½ cup of oats
1 tablespoon of vanilla (I love vanilla so basically double or triple)
1 tsp baking powder
¼ tsp cinnamon
3 L egg whites

Different Add-in Options:
1 tbsp PB (I use powdered peanut butter..great for baking!)
1 tbsp chia seed (allows for extended fullness and soaks up your cholesterol)
2 tbsp of chocolate chips..or 3 or 4 or 5
2 tbsp of butterscotch chips
1 tsp of pumpkin pie seasoning + 2 tbsp pumpkin puree

Pre-heat oven to °350. Using your immersion blender (or regular blender), blend ingredients to the consistency of your liking.  I prefer not to have identifiable banana chunks or oat chunks but you may like the texture of an oaty mini muff!  Another option is to use the immersion blender on all of your ingredients except oats and just mix them in with a spoon after all the other ingredients are evenly blended. Spray a mini muffin pan with PAM spray.  I chose to include a couple chocolate chips and chia seeds in each muffin well for this recipe! Place in oven for about 10 mins.  It may end up being a bit more or less depending on how high you fill the batter.  They should be more firm on the top resembling any other muffin.

Enjoy your mini muffs! They'll satisfy your sweet tooth while also contributing to your guilt-free satiation.  Include your favorite toppings and bon appetite! Nothing like eating a warm, freshly baked muffin with melting chocolate chips right out of the oven... Yum!


P.S. My interview with the best kind of business owner, and thoughts from a mom and NICU nurse

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Crispy Paprika Sweet Potato Fries

A few weeks ago, I was rushing to finish a blog post with 5% battery left on my computer. I can usually just charge it... but I was in my car outside our apartment. One daughter had fallen asleep and the other was quietly eating and listening to a show on audio. I had no idea how long the peace would last. I did, however, find an outlet in the back of our building right next to our car. So I was just sitting in the parking lot and frantically writing as I watched my daughter's snack start to dwindle. Thankfully, she didn't demand her release until right after I was able to publish a sort-of finished post.

I mainly write for the blog and for other projects in the mornings while my girls are in daycare. But no matter how hard I try to schedule my day to go smoothly (ha ha), I usually end up having to multitask seven tasks in order to accomplish something like 17% of my to-do list. Do you every feel like you're always running to catch up with everything you need to do? And then... you get to the end of your day exhausted (such a great euphemism for so many feelings), and you're like, wait what did I do today? Oh that's right, I bought bananas at the grocery store. That's all I remember. 

So in honor of that dilemma... I decided to go with the theme of winging it for today's recipe post. I use this one all the time when I don't have time/physical or mental energy. It feels like a treat, but it's easy, inexpensive, and filling. I've eaten it many times for dinner (not with dinner) and it's also a great side dish when cooking for many people.

Paprika Sweet Potato Fries

3 (or more) Sweet Potatoes
Olive oil, salt, pepper, and paprika to taste

Preheat oven to 415 degrees. Wash sweet potatoes really well (I scrub them a little). Cut into long, thin-ish pieces. Line a baking sheet with foil or baking parchment (or use a large foil pan) and place the cut potatoes on top. Drizzle with enough olive oil to evenly coat the pieces. Sprinkle with salt or sea salt, pepper, and paprika. Cook for 30-45 minutes, or until they start to brown/get crispy to your liking. I don't bother to turn them over at any point, but I also love when they get a little burnt. Take out of the oven to cool a bit, sprinkle with salt if necessary, and serve with dips (i.e. ketchup, mayo dip, tahina...)

So I'd love to know... 
What do you make when you have no time and energy to cook?

P.S. Another really easy dish you can use for dinner, and a few more thoughts on managing/not managing life

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