Hey Reader,

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As we embrace the season of renewal, I wanted to take a moment to extend warm wishes to those celebrating Rosh Hashanah. For those who may not observe this holiday, Rosh Hashanah holds significance as the Jewish New Year, a time that calls for reflection, repentance, and renewal.

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It is a period where individuals reflect on their past actions, seek forgiveness, and set intentions for personal growth in the year ahead.

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I invite you to take a moment to reflect on the following aspects of your life:

• Eating habits
• Exercise routines
• Self-care practices
• Mental well-being

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How do you plan to initiate positive changes in these areas to boost your overall well-being and quality of life?

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Keep in mind that the opportunity for positive change is always present, regardless of the timing.

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Instead of waiting until the year's end to consider changes, why not embrace this opportunity to proactively embrace a healthier and more balanced lifestyle?

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Take that first step towards transformation by scheduling a discovery call. This is your opportunity to have a compassionate guide who will walk alongside you, offering the support, guidance, and accountability you crave.

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It’s time to embrace a new chapter filled with exciting possibilities and a healthier, happier you. Are you ready?? Let's do this!
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Gluten Free Noodle Kugel

Servings: 12

Recipe by At Home with Shay​

"This is the Fastest, Easiest and Best Gluten Free Noodle Kugel! Creamy and sweet filling with a toffee-like topping for added deliciousness!"

Ingredients:

• 1-12oz box Barilla Gluten Free Elbows (uncooked!!!)
• 4 eggs
• 1 cup whole milk (*optional for softer noodles)
• 2 cups sour cream (full fat)
• 2 cups cottage cheese
• 1 8oz container cream cheese
• 1 cup sugar
• 1 stick butter (melted)
• ½ tsp Salt
• 2 tsp vanilla

Topping

• 1 cup brown sugar
• ½ cup Gluten Free Flour Blend with xanthan gum (use Bob's Red Mill 1 to 1 Baking Flour)
• ¼ tsp Salt
• 1 tsp cinnamon
• ¼ cup butter (melted)

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Directions:

1. Preheat oven to 350 degrees. Grease 9 x 13 pan with butter.
2. In your blender or food processor add all ingredients except the pasta.
3. In a large bowl, pour the blended mixture over the uncooked pasta. Mix until combined well.
4. Pour mixture into your greased pan. The mixture will look pretty loose and watery, that’s how it is supposed to be! The noodles soak up a lot of it.
5. You can make this a day ahead and store covered in the fridge. Do not put the topping on yet, if you are storing it overnight or the topping will get soggy. Overnight, the noodles will absorb a lot of the creamy mixture. That is okay! It turns out perfectly this way:-)
6. When ready to bake, evenly spread topping mixture on top. Bake for 45-60 minutes. It will be browned and puffed up a bit when it is done. Check part way through baking and cover it with aluminum foil if it is getting too browned.

Topping

1. In a small bowl, mix sugar, flour, salt and cinnamon.
2. Slowly add butter a little at a time, mixing to combine. Once it starts to look like damp sand and forms pea size crumbles it is good to go. You may not need all of the butter or you may need a little more, depending on the brand of gluten free flour you use.

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