My Healthy Kosher Kitchen

There are so many wonderful spices and seasonings to choose from in this world, sometimes it can be difficult to put them to use. I have learned the hard way that pastes and sauces are easier to cook with than reaching for the spice rack, the moisture allows the flavor to stick and soak in more easily than spices alone. 

If you want to make your own paste it’s a whole lot easier than you may have thought! All you need is equal parts of your favorite spice, water and oil. Mix well and slather on!

Enjoy!

My Dad taught me this recipe when I had a house full of guests one weekend and wanted to have a nice breakfast ready for them when they woke up.

This is now my favorite thing to make when I host a Sunday brunch. It’s one of those dishes that look impressive but are extremely easy. Serve with whole wheat toast or English muffins and some fresh squeezed OJ and you’ve got yourself a lovely meal!

Dish Type: Dairy- Meal

Prep Time: 10 minutes

Cook Time: 45- 60 minutes

Total Time: approx 1 hour 

Ingredients:

• 6 eggs, beaten
• 6 egg whites, beaten
• 6 oz of low-fat feta
• 2 medium sized bell peppers (yellow, red or orange), chopped
• 1 yellow zucchini, sliced
• 1 green zucchini, sliced
• 1/4 cup parmesan cheese
• salt and pepper to taste
• 3-5 sprigs of fresh thyme 

Instructions:

1. Preheat oven to 350 degrees.
2. Place peppers and feta cheese evenly around bottom of a pyrex baking dish and pour eggs and egg whites on top. 
3. Top with zucchini (yellow and green), parmesan cheese, salt, pepper and thyme.
4. To test if center is cooked shake gently, if center is jiggly it needs more time.
5. Bake for 45 minutes to 1 hour or until top is crispy and center is cooked. 

Enjoy!

Serves: 6

Nutrition Info (per serving): 194 cals, 7g fat, 1g carbs, 3g fiber, 16g protein, 488 mg sodium

This dessert tastes like a cross between a scone and the funnel cake that they sell at carnivals. It’s a great recipe for kids to experiment in the kitchen, let them help pick the add-ons! For the grownups in your house it makes a perfect treat alongside coffee or tea.

Dish Type: Dairy- Dessert

Prep time: 15 minutes 

Bake Time: 35 minutes

Total Time: 1 hour (plus 2 hours+ to set)

Ingredients:

• 3/4 cups Light butter, softened
• 1 cup white sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1oz chocolate chips
• 1/4 cup powdered sugar

Instructions:

1. In a large bowl, cream together butter and sugar until smooth. Stir in eggs, vanilla, flour, baking powder, and salt. 
2. Cover, and chill dough for at least one hour, you may leave overnight.
3. Preheat oven to 375 degrees. Roll out dough into a large round pizza-like shape on parchment paper, 1/4 to 1/2 inch thick .
4. In the center add chocolate chips or your favorite additions and fold over like a crepe (parchment paper will stick to dough). 
5. Bake 20 minutes on middle shelf in oven then flip over and bake an additional 10-15 minutes. 
6. Remove from oven and smash with an ice cream scooper or large spoon until cake crumbles.
7. Top with powdered sugar.

Enjoy!

Serves: 12

Nutrition Info (per serving): 248 cals, 6g fat, 2.5g sat fat, 39g carbs, 1g fiber, 3g protein, 94 mg sodium

Although vegetables are inherently healthy, many people drench them in oil and overdo it with marinades and salt. Try this light and flavorful side that is as delicious as it is colorful!

Dish Type: Parve- Side

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

• 1 Large red pepper, sliced
• 1 Large orange pepper, sliced
• 2 Red onions, sliced
• 1 Medium yellow zucchini, sliced
• 1 Medium green zucchinni, sliced
• 1 Tbsp Olive oil
• Dash of salt
• Dash of pepper       

Instructions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl toss all veggies except for onions with oil salt and pepper (onions will uncoil if added).
3.  Cover 2-3 baking sheets with parchment paper and evenly place veggies on top.
4. Lightly brush onions with oil and sprinkle with salt and pepper.
5. Cook for 20 minutes then flip for an additional 20-25 minutes or until golden brown.
6. Serve warm or at room temperature.

Enjoy!

Serves: 6

Nutrition Info (per serving): 57 cals, 2g fat, 8g carbs, 2g fiber, 2g protein, 35mg sodium

As a child I had two loves; visiting my Grandma Shirley in Florida (healthy) and eating entire 1/2 gallons of ice cream (not so healthy). I still love visiting my amazing Bubbie (Yiddish for Grandma), but try to stay away from fattening ice cream.

The other day when I was blissfully walking through Whole Foods I came across Bubbie’s Homemade Ice Cream. This delicious Hawaiian made treat is just 110 calories a piece and 6g fat. Since it’s naturally portion controlled by a rice based enclosure I don’t have to worry about over doing it. It tastes as delicious as it looks, rich, creamy and totally decadent.

Now I can enjoy both of my favorite things in a healthy way!

Enjoy!

$55 for 16 pieces or find at your local supermarket for around $10 for a box of 8.