Simple – Healthy – Creative – Kosher
Ingredients:
1 fennel bulb, sliced
1 tbsp honey mustard
2 tbsp extra virgin olive oil
Handful craisins
Crushed terra chips
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Directions:
Mix together honey mustard and oil. Coat fennel. Garnish with craisins and crushed terra chips. .
This salad can be made in advance, just add the terra chips when ready to serve.
Ingredients:
2 tbsp miso
1 tbsp freshly grated ginger
1 tbsp soy sauce or GF tamari
1 tbsp maple syrup
1 tsp sesame oil
Sesame seeds for garnish
2 tbsp extra virgin olive oil
Salmon filet for 2 people
1 head of broccoli
1-8oz box mushrooms (optional)
1/4 red cabbage, chopped (optional)
Rice paper wrappers
For rice paper wraps – assortment of grated white cabbage, red cabbage, grated carrots and fresh mint/basil
Directions:
This marinade is delicious and can be used to make a sheet pan salmon recipe, just vegetables as a delicious side or step it up a notch and make these beautiful rice paper wraps.
Preheat oven to 400°F.
Place salmon on greased baking sheet and surround with vegetables of your choice (vegetables should not be too crowded). For rice paper wraps, I recommend the broccoli as your vegetable.
Mix together miso, soy, maple syrup, ginger and sesame oil. Spread half over salmon. Mix remaining with 2 tbsp olive oil and spread over vegetables.
Bake for 20 minutes. You can simply enjoy as is or you can use this to make rice paper wraps.
Alternatively, omit the salmon from this recipe and just roast the vegetables (I used broccoli and cabbage, swipe for picture). .
For rice paper wraps, see highlights for detailed instructions.
Make an extra portion of your miso sauce to use for dipping.
Place rice paper wrap in warm water until softened. Remove and place on kitchen towel. Fill with a small amount of salmon, broccoli, cabbage, carrots and mint/basil. Fold up tightly. Enjoy with extra marinade.
Ingredients:
1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt
Directions:
In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated.
Remove from heat and mix in nuts and Rice Krispies.
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.
Ingredients:
2 medium zucchinis, grated and liquid squeezed out
3 bananas, mashed
1/2 cup Silan (date syrup) – I buy one that has no added sugar
1/4 cup grapeseed oil
1.5 tsp vanilla
2 eggs
1.5 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup whole wheat flour
1 cup oats
2 tbsp coconut flakes (unsweetened)
2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)
Directions:
Preheat oven to 350°F.
Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins.
Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon.
Bake for 14-15 minutes. .
Yields 44-48 mini muffins.
I was looking to make a healthy snack for my kids and had some bananas to use up, so was inspired by one of my favorite recipes from @daniellasilvercooks first cookbook, the Silver Platter. They are based on the Banana Chocolate Chip Cake (an absolutely delicious cake) from that book.
Ingredients:
2 eggs
1 cup coconut sugar
1/2 cup grapeseed oil
1 tsp vanilla
2 ripe bananas, mashed
4 tbsp nut butter
1 cup whole wheat flour
1 cup oats
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup soy milk
Juice of 1/2 lemon
1 tbsp unsweetened shredded coconut
1 cup chocolate chips or blueberries
Directions:
Preheat oven to 350°F.
In a large mixing bowl, mix together eggs and sugar, beat well.
Add oil and vanilla, mix until well incorporated. Then add bananas and nut butter and mix.
Add the dry ingredients to the bowl and mix them until just incorporated.
Slowly mix in the soy milk and lemon juice.
Finally fold in coconut and blueberries or chocolate chips.
Pour into muffin cups (I do so using 1/4 cup measuring spoon). Bake for 20-22 minutes, until toothpick comes out clean
Yield – 18 muffins .
Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. .
Ingredients:
4 small sweet potatoes, peeled and cut into rounds
1 fennel bulb, sliced
2 onions, peeled and slices
2 cups cauliflower
1 small piece of ginger, peeled and sliced
2 cloves garlic, peeled and sliced
1/4 cup olive oil
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp sea salt
Fresh ground pepper
Preheat oven to 400°F.
Spread vegetables evenly on 2 baking sheets.
Mix together oil and spices. Spread mixture evenly over prepared vegetables.
Roast for about 1 hour until nicely caramelized.
Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas
This chicken is simple and delicious! Hope you try it and enjoy it! .
2 whole chickens, cut into eighths
4 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tbsp smoked paprika
Juice of 1 lemon
1/4 cup fresh rosemary, chopped
1/2 tbsp Trader Joe’s lemon pepper
2 tbsp silan .
Mix all marinade ingredients together except silan. Spread over chicken (underneath skin) and allow to marinate for about 1 hour. .
Bake at 400°F convection for about 60 minutes, basting every 15 minutes or so. In the last 10 minutes, drizzle on silan. Check for doneness with meat thermometer.
I made a similar recipe posted much earlier in my feed but here’s tonight’s version. It’s not measured perfectly but that’s the beauty of cooking – flavour how you like! I used half of the bean mixture to make “taco pizza” for my kids and the rest for our squashes. .
Ingredients:
1 spaghetti squash
1 tbsp extra virgin olive oil
Salt and pepper
1 can black beans, rinsed and drained
1/4-1/3 cup canned crushed tomatoes
2 tbsp avocado oil to sauté, divided
Taco seasoning (as much as you’d like)
Large handful baby spinach
1/2 cup canned corn
Grated mozzarella or cheddar cheese
1/3 cup salsa (or more to taste)
For extra spice, I used some store bought pickled jalapeños, you can also use hot sauce
Tzatziki greek yogurt or sour cream .
Preheat oven to 400°F.
Cut squash in half and remove seeds. Brush with olive oil, salt and pepper.
Bake skin side up for about 1 hour. .
In the meantime, mash black beans (not completely – I like when some are mashed and some are still whole or close to whole). Heat 1 tbsp avocado oil over medium-high heat and add beans. Mix in tomatoes well. Then add seasoning. Cook for about 5 minutes. Remove from heat. Set half of this mixture aside and freeze for later or do what I did and use it to make taco pizzas for your kids. .
Once squash is removed from oven and cool enough to handle, use a fork to pull out spaghetti strands. Mix with remaining bean mixture. Set aside. .
Add remaining oil to pan and sauté spinach until wilted. Add in spaghetti squash and beans. Mix well. Next add salsa, cheese, corn and pickled jalapeños. .
Remove from heat. Return to squash shells. Serve topped with tzaziki Greek yogurt, chopped parsley and salsa
I was at a close friend’s house for Shabbat and her mother, who lovingly tell my kids to call her Doda Pnina, made this absolutely delicious chocolate. I decided to try to duplicate it and it was a big hit! I don’t have an exact recipe (the ~ are rough estimates) but think you can manage to replicate it too. .
Ingredients:
1 bag semisweet chocolate chips ~ 2 cups nuts (I used almonds and pecans), pulsed in a processor into
~ 1 cup raisins or chopped dates .
Directions:
Measure a piece of parchment paper to fit in a small metal baking pan, approximately 7×7 inches.
Place a small pot of water on a burner and slowly warm. Top with a heat safe dish and put chocolate chips inside. Allow chocolate to melt but don’t let them get wet!
Mix nuts and raisins or dates into chocolate.
Pour into prepared pan.
Place in fridge until it hardens.
Remove from fridge and from pan. Cut into bite sized pieces.
Stores well in fridge or freezer.
1 piece of salmon for 2 people, skin removed, cubed
1 tbsp soy sauce or GF tamari
Juice 1/2 lemon
1 tsp sesame oil
1 tsp maple syrup
Squirt of sriracha hot sauce
1 clove garlic, minced
1 small piece of ginger, minced
Salt and pepper
1-2 tbsp Avocado or grape seed oil to fry
Veggies to stir fry – I bought a prepared bag that had broccoli, purple cabbage, Brussels sprouts, kale and carrots
Hoisin sauce to drizzle on top
Mint and sesame seeds to garnish
Quinoa or rice, cooked according to package directions .
Marinate salmon in mixture of soy sauce, lemon juice, sesame oil, maple syrup, sriracha, garlic, ginger, salt and pepper for a few minutes.
Heat oil in pan over medium-high heat. Add salmon.
Cook until you see the colour changing and then flip the salmon and allow to cook for a few more minutes.
Remove from pan.
Add vegetables with any leftover salmon marinade and cook for 3-5 minutes until slightly softened but don’t let them wilt too much.
Add salmon and juices back into pan and mix together.
Remove from heat.
To serve, place quinoa or rice in a bowl and top with salmon and vegetable stir fry. Drizzle on a bit of hoisin sauce. Garnish with sesame seeds and fresh mint.
Erin Eats 