Passover Schnitzel – 2 ways

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Ingredients:
1 bag @heavenandearthfoods plantain croutons, crushed well (not in a processor, put them in a ziploc bag and crush them)
1 tbsp fresh rosemary
1 tsp smoky paprika
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground pepper
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”
*note – you can add almond flour to the crumb mixture to make the crumb mixture go a bit further.

Coconut Schnitzel:
Ingredients:
3/4 cup almond flour
1/4 cup shredded coconut
1 tbsp dried basil
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”


Directions (for both recipes):
Mix together all ingredients except egg and chicken.
Dip each piece of chicken into egg and then crumb mixture (allowing remaining egg to drop off prior to crumb mixture). Fry in oil!


Thank you to @kosherdotcom for sending the fabulous croutons!

Cinnamon Coconut Cookies

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Ingredients:
1 egg
1/3 cup coconut oil
1/3 cup plus 2 tbsp brown sugar 
1 tsp vanilla 
1 cup almond flour 
1 1/2 tsp cinnamon, divided
1 tsp baking powder
Pinch of salt 
2 tbsp shredded coconut

Directions:
In a bowl, mix together egg, melted coconut oil, 1/3 cup brown sugar, vanilla. Next mix in almond flour, 1/2 tsp cinnamon, baking powder and salt. 
Refrigerate for about an hour. 
Mix together 2 tbsp brown sugar, 1 tsp cinnamon and 2 tbsp coconut. 
Form dough into balls (about 1 inch diameter) and roll into coconut mixture. Place on parchment lined baking sheet, making sure to leave room for the balls to flatten in the oven. 
Return to fridge for 15-20 minutes. 
Preheat oven to 350°F. 
Bake cookies for 10-12 minutes
Yields about 14 cookies.

Roasted Root Vegetables

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Ingredients:
1-1 lb box of rainbow carrots, washed and peeled
1 medium sized sweet potato, cut into wedges 
1 medium sized Idaho or russet potato cut into wedges 
1 clove garlic, minced
1 tbsp paprika
1 tbsp honey 
1/2 tsp sea salt 
1/2 tsp cinnamon
1 tbsp freshly grated ginger 
2 tbsp extra virgin olive oil

Directions:
Preheat oven to 375°F. 
Spread vegetables over parchment lines baking sheet. 
Mix together remaining ingredients and coat vegetables, making sure that it’s evenly distributed. 
Baked for about 45-50 minutes, mixing around halfway through, until tender with a fork.

Sweet Potato and Dried Cranberry Quinoa

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Ingredients:
1 onion 
1 tbsp avocado oil
2 tbsp white wine 
1 cup quinoa 
1 large or 2 small sweet potatoes, cubed (potato could be peeled or not)
3 tbsp extra virgin olive oil, divided 
1/2 tsp cinnamon 
3/4 tsp sea salt, divided
Freshly ground pepper 
1/2 cup craisins
1 cup fresh parsley, chopped
1/2 cup pecans, chopped 
Zest of 1/2 lemon
1-2 cloves garlic, minced
1 tbsp honey

Directions
In a medium sized pot/pan with a lid, sauté onion in avocado oil over medium heat until onions are translucent and turning golden brown. Add wine and deglaze pan. Add quinoa and mix well with onions. Add 2 cups water and cook quinoa according bro package directions. 
In the meantime, preheat oven to 400°F. Drizzle sweet potatoes with 1 tbsp oil, salt, pepper and 1/4 tsp cinnamon. Roast for about 20-30 minutes, until soft. 
Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 tsp salt, honey, garlic and pepper. 
Assemble quinoa – mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans. Top with dressing.

Chocolate Cranberry Granola Bars

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Please note – A few wonderful people are testing this recipe to see if it’ll work with mashed bananas instead of pumpkin. I will update you! .


Ingredients:
2.5 cups nuts – I used mixed almonds and pecans
2 tbsp chia seeds
2 tsp cinnamon or pumpkin spice 
2 tbsp shredded coconut
1/4 tsp salt
1/2 cup pumpkin purée 
2 tbsp honey 
1 tsp vanilla
2 tbsp nut butter
1/2 cup dried cranberries
1/2 cup chocolate chips

Directions:
Preheat oven to 350°F. 
Process nuts in food processor – do not over process, they should be coarse. Remove from processor and mix in chia seeds, cinnamon, coconut and salt. 
In a separate bowl, combine pumpkin, honey, vanilla and nut butter. 
Mix wet and dry ingredients well. 
Mix in cranberries and chocolate chips. 
Press down well into a parchment lined or well greased 8×8 or 9×9 pan. 
Bake for about 30 minutes until edges start to brown. 
Remove from oven and allow to cool for about 5 minutes (they will fall apart if sliced too quickly but will harden too much if you wait too long). Slice into bars and allow to fully cool prior to serving. 

Hasselback Baby Potatoes

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Ingredients:
15 baby potatoes, washed and carefully sliced “hasselback”
1 tbsp fresh rosemary, chopped
1 tbsp paprika
1 tsp sea salt
Freshly ground pepper
2 tbsp garlic confit 
1 tbsp extra virgin olive oil 
OR 2 cloves garlic and 2 tbsp extra virgin olive oil .

Directions
Preheat oven to 400°F. Place potatoes on greased baking sheet, hasselback side up. 
Mix together rosemary, paprika, salt, pepper, confit and oil. Brush about half of mixture onto potatoes. It will not easily go in between hasselback openings but don’t force it. 
Bake for 15-20 minutes – at this point the potatoes should have opened more. Brush additional oil mixture onto potatoes, trying to get into hasselback openings this time. Bake for another 20 minutes until crisp

Pesto Quinoa Eggplant Boats

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Ingredients:
1 eggplant, cut in half, scored and insides scooped out 
1 tbsp oil
Sea salt 
2 tbsp Parmesan (optional)
1/2 cup raw quinoa, cooked according to package directions 
1/4 cup pesto sauce (homemade or storebought)

Optional filling:
Sautéed spinach
Olives
Roasted broccoli
Sautéed mushrooms 
Roasted peppers 
Roasted asparagus
Sundried tomatoes 
Parmesan cheese 
Goat cheese


Directions:
Preheat oven to 425°F. 
Brush eggplant (cubes and shells) with olive oil, mixed with salt, pepper and Parmesan. Spread on greased baking sheet and bake for about 15 minutes. 
Remove from oven and mix cubes with quinoa, pesto sauce and whichever other fillings you’d like. 
Serve inside eggplant shell if desired. .


Note: you can omit the dairy in this recipe 

Sheet Pan Sausages, Vegetables and (fake) Bacon

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Ingredients:
12 oz gourmet sausages, sliced (I used @jacksgourmet )
Baby carrots, sliced in half
Broccoli florets
Baby potatoes, thinly sliced 
Purple cabbage, chopped 
2 oz fake bacon (I used @jacksgourmet )
1 tbsp paprika
2 garlic cloves, minced
1 tbsp zaatar 
1/2 tsp salt
Freshly ground pepper
1 tbsp honey .

Directions:
Preheat oven to 400°F 
On a greased sheet pan, spread sausages, baby carrots, baby broccoli and potatoes. Mix together paprika, garlic, zaatar, salt, pepper and honey. Spread over sausages and vegetables. 
Bake for 15 minutes. Remove from oven and add fake bacon and purple cabbage to the tray. Bake for and additional 15 minutes.

Chocolate Halva Pull Apart “Babka”

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Ingredients:
1 frozen, raw challah, defrosted completely (cover it as it defrosts)
1/3 cup coconut oil or margarine, melted 
1/3 cup chocolate chips
1/3 cup crumbled halva
1/3 cup chopped pecans 
1 tsp vanilla 
2 tbsp brown sugar plus more to sprinkle on top
1 tsp cinnamon plus more to sprinkle on top

Directions:
Preheat oven to 350°F. 
Tear off pieces of challah and roll into balls (about the size of a golf ball). Mix together chocolate chips, halva, pecans, vanilla, brown sugar and cinnamon. Take 1/3 of mixture and distribute evenly at the bottom of a greased loaf pan. 
Coat each challah ball with coconut oil or margarine. Place half of balls in single layer at the bottom of the pan. 
Top with 1/3 of chocolate halva mixture. Top with remaining balls and finally remaining mixture. 
Sprinkle with additional brown sugar and cinnamon. 
Bake for about 30 minutes, until nicely browned on top.

Potato Crust Pizza

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Ingredients:
2 cups peeled and grated (large holed grated) potatoes 
1/2 tsp salt 
Freshly ground pepper 
1/4 tsp garlic powder
1/4 tsp oregano 
1 tbsp Parmesan cheese 
1 egg, lightly beaten .

Toppings options include:
Marinara sauce
Pesto sauce 
Salsa
Grated mozzarella or cheddar
Goat cheese or feta 
Parmesan 
Sliced olives
Peppers 
Sundried tomatoes 
Mushrooms 
Etc etc etc

Directions:
Preheat oven to 450°F. 
Once potato is grated, place into kitchen towel and squeeze out all the liquid. 
Mix potato with remaining ingredients. 
Place a piece of parchment onto a large cookie sheet and spray with non stick cooking spray. 
Form 8 small crusts, flattening as much as possible. 
Alternatively, form into 1 large crust (approximately 9 inches) but it will not be quite as crispy. 
Spray with additional non stick spray. 
Bake for about 15 minutes, until edges are nice and crispy. 
Remove from oven and top with whatever you’d like. (You can make this a fun family activity)
Bake for an additional 10 minutes, until cheese is nicely melted.