Simple – Healthy – Creative – Kosher
I mixed 2 tbsp olive oil, 1 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp fine herbs and a pinch of kosher salt in a bowl. I took the mixture and coated my pre-cut carrot fries.
I placed on a parchment lined baking sheet and baked at 400°F for 30-40 minutes until they were crispy on the outside and soft inside.
For the dipping sauce , I mixed equal parts mayo, mustard and maple syrup.
Ingredients:
1 medium sized onion, chopped
1 large package of cremini mushrooms, gills removed and sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp soy sauce or tamari for gluten free
1 tbsp miso
1 tbsp chopped fresh ginger (or more to taste)
1/4-1/3 cup roasted chestnuts
Kosher salt and pepper to taste
Directions:
Sauté onion in oil on medium heat until they are softened and slowly turning golden brown. Add mushrooms and garlic. Continue to sauté until liquid has absorbed. Add in miso and soy sauce, and continue cooking until miso melts. Remove from heat and add chestnuts, salt and pepper. Purée with an immersion blender or food processor.
Ingredients:
1 cup canned chickpeas, drained
3 bananas 🍌(the riper the better)
1 egg 🥚
2 tbsp almond butter
2 cups rolled oats (can use GF)
2 tbsp chia seeds
1 tsp vanilla
1 tsp cinnamon
2 cups rice crispies (can use GF)
1/2 cup chocolate chips
Directions:
Preheat oven to 350°
In a good processor, mix all ingredients except rice crispies and chocolate chips, until well blended.
Mix in rice crispies and chocolate chips by hand.
Spread in 9” square baking pan, lined with parchment.
Bake 20 minutes and cut into squares.
Enjoy!
Edit – just made these again and used 4 tbsp peanut butter instead of almond butter, added 1-2 tbsp maple syrup, some coconut and candied peanuts – yummm
Cut 1 spaghetti squash in half, remove seeds and brush with a bite of olive oil and salt. Bake, cut side down, at 400° for about 40 minutes. At the same time, cut up cauliflower into florets and roast with olive oil, shawarma seasoning and zaatar.
In the meantime, drain 1 can of black beans and 1 can of chickpeas and mash in a bowl. Pan fry with taco seasoning, some chili seasoning and about 1/2 cup crushed tomatoes.
Once spaghetti squash is cooked, use a fork to scrape out “spaghetti”. Top with bean mixture, goat cheese, avocado, cabbage, salsa and fresh mint.
You will have leftover bean mixture that you can freeze or use in regular taco shells or in tortillas.
I hope to post a more exact recipe at some point soon but feel free to message me with any questions.
Melt 150 grams of dark chocolate in a double boiler.
In the meantime, in a good processor, mix 1/2 cup of halva (I used vanilla), 2 medjool dates and a heaping spoon of tahini.
Divide chocolate evenly in a lined mini muffin tin and refrigerate until hardened. Once chocolate hardens, spread halva mixture evenly over each chocolate.
Drizzle with silan (I used chocolate silan from Israel). Return to fridge to harden.
Cut 1 sweet potato into 1/4 inch slices. Bake at 350 on greased baking sheet for 20 minutes. Flip and bake for another 5-10 minutes, until soft and can easily be pierced with a fork.
Option 1 – pesto goat cheese sweet potato toast:
Spread goat cheese onto sweet potato toast. Then top with sliced tomatoes and sun dried tomatoes. Drizzle on basil pesto (homemade or store bought) and some balsamic vinegar. Garnish with pine nuts.
Option 2 – taco sweet potato toast:
Spread with mashed avocado. Sprinkle on grated cheese. Bake/toast until cheese is melted. Top with salsa and Greek yogurt tzaziki/sour cream and some @traderjoes chili lime seasoning.
1 large sweet potato, cut into wedges
1 package of rainbow carrots, peeled
2 kohlrabi, peeled and cut into wedges
6 of each yellow and red beets, peeled and cut into wedges
Lemony pesto (this doesn’t have to be exact – these are approximate measurements)
1 cup packed basil – you can add parsley as well
4 cloves garlic
1/3 cup olive oil
2 tbsp pine nuts
Zest of 1/2 lemon
1 tbsp zaatar
2 tsp dijon mustard
1 tbsp Kosher salt
pepper
Directions:
Blend all pesto ingredients.
Coat vegetables well with pesto, reserving some pesto for garnish if desired.
Spread on 2 baking sheets, making sure that everything is in 1 layer.
Bake at 350 for an hour. Reduce temperature to 300 for another hour. You can even just turn off oven and leave them in for another hour.
Garnish with pine nuts, pesto mixture, basil and or parsley. Enjoy!
Ingredients:
1 butternut squash, peeled and seeds removed, chopped into 2 inch wedges
4 beets, peeled, chopped into wedges
4 cloves garlic, sliced
4 shallots, sliced
3 inch piece of ginger, peeled and cut into matchsticks
3 tbsp olive oil
1 tbsp kosher salt
1 tbsp curry powder
Directions:
Combine all ingredients and lay flat on a baking sheet. Bake at 350° for about an hour and then at 300° for another hour or longer.
Remove from oven, place in pot. Add 5 cups of water. Purée with immersion blender.
Can garnish with pumpkin seeds
This is a guilt free dessert that is delicious and perfect for tubishevat or passover or any other time.
I pulsed 1 cup of mixed nuts with 1 tsp of cinnamon. Once the nuts were crushed, I put them in a big bowl.
Next, I processed 4 medjool dates, 1/2 cup each of prunes, apricots and craisins until it forms a paste.
Put on disposable gloves and mix the dried fruit and nuts. Roll into balls and then in shredded coconut. Allow to set for an hour or so in the fridge.
I’m always looking for the perfect grab and go snack, breakfast or dessert that’s actually healthy and guilt free. These muffins hit the spot and are approved but my 3 pickiest critics 👩🏼👧🏻👶🏻
Ingredients:
1 can black beans, drained
2 ripe bananas 🍌(overripe even)
3 medjool dates, pits removed (can add up to 3 more for added sweetness)
3 eggs 🥚
1/4 cup plain Greek yogurt
1 tsp vanilla
3 Tbsp coconut 🥥 oil, melted
2 tbsp cocoa
1 cup oatmeal
1 tsp baking soda
1/4-1/2 cup dark chocolate 🍫 chips
12 slices of banana for garnish
Directions:
Preheat oven to 350°F.
In a food processor, process all ingredients, except banana slices and chocolate chips, until smooth.
Gently mix in chocolate chips. Divide mixture equally into muffin tin.
Bake 20-30 minutes (it took me 30 minutes using a silicon baking pan but probably less time with metal – check using a toothpick). Enjoy!
Erin Eats 