My Healthy Kosher Kitchen
Whether you haven't touched a spatula in this lifetime or are a cooking pro, I hope that you enjoy my fresh take on healthy kosher cuisine!
xo Sierra
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This salad is filling yet light. The refreshing apple and cucumber play nicely against the strong flavors of the balsamic vinegar, tuna and parmesan.
It’s the perfect lunch that won’t weight you down.
Dish Type: Dairy- Meal
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients for Salad:
- 2 cups romaine lettuce, chopped
- 1 Can Bumble Bee Chunk Light Tuna in Oil
- 1 Tbsp Newman’s Own Low Fat Sesame Ginger Dressing
- 1 tsp lemon juice
- 1/2 medium fuji apple, cubed
- 2 Tbsp shredded parmesan
- 1/2 cup cucumber chopped
- 2 Tbsp scallions, chopped
- 1 slice Wheat Melba Toast
Ingredients for Dressing:
- 1 Tbsp lemon
- 1 Tbsp balsamic vinegar
Instructions for Salad:
- Place lettuce on plate.
- In a separate bowl combine tuna with sesame dressing and 1 tsp lemon juice then scoop onto lettuce.
- Top with apple, cucumber, scallions, melba toast and parmesan.
Instructions for Dressing:
- Pour lemon and balsamic vinegar over salad before serving.
Enjoy!
Serves: 1
Nutrition info: 255 cals, 7.5g fat, 1g sat fat, 20g carbs, 5g fiber, 30g protein, 475mg sodium
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Apple Crisp
There’s always room for dessert….Even when you’re stuffed on Thanksgiving. Let this apple crisp be your go to, to compliment your favorite fall meals (and if you still have time, make it today!). The crunchy cinnamon crumble balances the soft-sweet apple perfectly. Serve warm with vanilla ice cream.
Dish Type: Parve- Dessert
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 8 cups all-purpose apples, peeled, cored and sliced
- 1/2 cup white sugar
- 1/4 cup Agave
- 1 Tbsp whole wheat flour
- 1 tsp ground cinnamon
- 1/2 cup water
- 1 cup Quakers quick-cooking oats
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup Smart Balance Light
Instructions:
- Preheat oven to 350 degrees.
- In a large mixing bowl combine white sugar, 1 tablespoon flour, ground cinnamon, and water together. Once mixed well add apples.
- Pour apple mixture into a 9.5 inch round Pyrex dish. Drizzle Agave evenly on top.
- In a separate bowl combine the oats, 1 cup flour, 1 cup brown sugar, baking powder, baking soda and melted Smart Balance together. Crumble evenly over the apple mixture.
- Bake at 350 degrees for about 40-45 minutes.
Enjoy!Serves: 10Nutrition Info (per serving): 222 cals, 4g fat, 1g sat fat, 45g carb, 3g fiber, 2g protein, 79mg sodium -
Fall Salad
For me no meal is complete without a salad, it is a great way to fill up on veggies on few calories. Because I eat salad almost every day I am constantly playing around with different ingredients and dressings. I was on a huge pomegranate kick for a while…but I’ll hold off on that one until the weather turns warmer. This fall salad contains honey, nuts, dried fruit and apples- it has a harvest-like feel to it.
I made this last Friday and it was a huge hit. Somehow the simple and easy dishes seem to work out that way!
Dish Type: Parve- Appetizer/Side
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients for Salad:
- 6oz mesclun lettuce, washed and dried
- 1/4 cup walnuts, crushed
- 1/4 cup Ocean Spray Craisins
- 1 dried date, chopped
- 1 apple, chopped
Instructions for Salad:
- Transfer washed and dried lettuce to a medium-large serving bowl and top with walnuts, craisins, date and apple.
- Pour on dressing before serving (recipe below).
Ingredients for Dressing:
- 2 Tbsp Tonelli or Bartenura Balsamic Vinegar
- 1 Tbsp Lemon Juice
- 1 Tbsp honey
- 1 Tbsp olive oil
Instructions for Dressing:
- Combine ingredients and whisk with fork.
- Pour over salad right before serving.
Enjoy!
Serves: 6
Nutrition Info (per serving of dressed salad): 112 cals, 6g fat, 1.5g sat fat, 17g carb, 4g fiber, 3g protein, <1 mg sodium
