Passover Fish Tacos

Talk about creativity during times of scarcity! Super proud of this recipe. Having never cooked for Passover before, I’m pleased with myself for figuring these past few recipes out. It’s been a fun challenge.
These fish tacos were so delicious and not hard at all. They were a great change of pace from the expected grilled protein and vegetables situation that’s a holiday go to. Gotta mix it up since this lasts ten days.

Ingredients:
One piece of matzoh per person
One piece of tilapia per person, cut into tenders
Matzoh meal panko style breadcrumbs
Two beaten eggs
Guacamole, fresh or store bought
Vegetable oil
Pico de Gallo (mine was a diced red onion, diced green pepper, and chopped tomatoes mixed with olive oil and lemon juice)
Salt, pepper, paprika, garlic powder
A lemon

Soak the matzoh in a water filled pan for 15 minutes. It will be soft and pliable. Delicate too. When they’re workable, carefully remove and lay on paper towels to blot. Prepare the fish. Season the tenders with salt and pepper. Dip into the eggs then the Panko crumbs that have been seasoned with garlic powder and paprika. Why not add some cumin too? Heat a skillet with very hot vegetable oil, and fry the fish tenders on each side until golden brown. A couple minutes on each side. Drain on paper towels. Prepare the guacamole and pico de Gallo and set aside. Heat a large skillet or griddle with a thin coating of olive oil. Grill the matzoh several minutes on each side, working one piece at a time. Place each matzoh carefully on its own plate. Assemble the tacos, layering guacamole, fish, then pico de Gallo. Roll the matzoh tacos up. Slice the tacos in half horizontally. Enjoy! Messiness welcome as always.

Veggie Burgers

How annoying is it when the veggie burger you order off a menu turns out to be super starched based?

For me, part of the appeal of plant based meals is to keep it clean and low carb. I’m not down with a bean, lentil, bulgar, quinoa, chickpea situation that’s unjustifiably so high in carbs. Why? Because it’s avoidable. A veggie burger can indeed be solid, delicious, fresh, and stay together when it’s made of actual vegetables. This one here was made from whatever veggies I was able to procure during these viral times. Sweet potato, eggplant, broccoli, and cauliflower would work great here too, as would fresh herbs. Improvise to create! I worked with what I had, added in pesto, sun-dried tomatoes, cornmeal, eggs, and seasonings. The results were excellent. Enjoy these as patties, over a salad, or as a burger with your favorite toppings. My friend Tanya has hers with melted cheese.

PASSOVER SUBSTITUTION: I imagine that swapping in an equal amount of matzoh meal for the cornmeal will do just fine. Almond flour should work well too. This recipe made a lot so I had extra to freeze in between layers of parchment paper.

Ingredients:
Play around using the contents of your fridge. Pretty much any veggie that’s good roasted can work. Here’s what I used:
A container of sliced baby Bella mushrooms
Two cups chopped kale
Asparagus
A white onion
A red and a yellow pepper
Yellow and green zucchini, one whole each
One whole egg, one egg white
Six sun dried tomatoes packed in oil
Two tbsp store bought pesto
1/3 cup ground yellow cornmeal
Salt, pepper, garlic powder

Set oven to 400. Chop all the veggies except the kale into 1 1/2 pieces. Place in a pan, drizzle with olive oil and season lightly with salt, pepper, and garlic powder. Roast until tender and fragrant, like 20 min. Lightly sauté the kale for a few minutes on the stovetop until a little soft and bright green. Set aside. No need to overcook anything here since it will all be baked later. When the veggies are ready, allow them to cool for a few minutes. Mix to release steam and moisture.

CHANGE OVEN TO 350. Prepare two aluminum pans with non stick spray.
Take out your food processor. Add the kale, veggies, pesto, and sun dried tomatoes. Pulse to combine. Textures and colors are essential here so don’t overdo it. Transfer the mixture to a bowl. Taste in order to adjust seasonings. I always start with less then add more. At this point I added 1/2 to 1 tsp of salt, 1/4 tsp pepper, and 1/2 tsp garlic powder. Do what tastes right to you.

Add a whole egg, an egg white, and 1/3 cup ground cornmeal. Gently mix to combine. Certain vegetables have a lot of water content (mushrooms, zucchini, eggplant, tomatoes) so add 1/4 more cornmeal if you feel your mixture is too wet. Gently form handfuls of the mixture into patties and place in the pan. Drizzle the tops lightly with olive oil. Bake for 30 minutes until edges start to turn brown. Enjoy in a variety of yummy ways!

Eggplant “Meat”balls 🍆

 J’adore meatballs! I no longer eat meat or poultry so I definitely have missed them. I wanted to tinker with a recipe using eggplant, as I’ve occasionally seen in restaurants (sigh, restaurants...soon...). Unlike most of the recipes I searched up, my version has much less breadcrumbs; I wanted to reduce the carb factor. Quarantine has certainly given us time to play around in the kitchen, so why not think of healthier substitutions? The almond flour I subbed in worked beautifully. These yummies are baked then simmered in tomato sauce for a hearty, delicious imitation of classic meatballs. Serve over zucchini noodles, low carb pasta, or quinoa if desired. Plain was how I devoured mine.

Ingredients:
Two medium eggplants, unpeeled and cut into one inch pieces
A chopped medium onion
Two cloves minced garlic
Two eggs
1/2 cup packed chopped parsley or basil
1 cup almond flour
1/4 to 1/3 cup seasoned or plain breadcrumbs
1/3 cup veg stock
Salt, pepper, garlic powder if not using fresh garlic, and smoked paprika (I’m sure regular is fine if that’s what you have)

Preheat oven to 375. Prepare two baking sheets with non stick spray and set aside. Chop the eggplants. Heat a large skillet with some olive oil (a tbsp) and sauté the eggplant with the veg stock until tender about ten minutes. While cooking, season the eggplant with salt, pepper, and garlic powder if using (I did). Stir occasionally. Transfer tenderized eggplant to a large bowl and cool for two minutes. Transfer to your food processor. In the same skillet, add a bit more olive oil and sauté the chopped onion until translucent. If using fresh garlic then add it for the last minute. I always add garlic last since it burns fast. If the pan is super dry add a couple tbsp more of the veg stock. Transfer this to the food processor too. Add the chopped parsley or basil. Pulse a few times to combine and put back into the large bowl. Taste the mixture and add more salt, pepper, and garlic powder to taste. Since it’s cooked you can easily taste as you go along and adjust accordingly. Add the smoked paprika, I just hand measured but I think it was a tsp. Add the two eggs, lightly beaten, the almond flour and breadcrumbs. Mix gently to combine. Form balls with your hands (yeah, yeah) and place on the baking sheets. Bake for 20 to 30 minutes until firm and dark golden brown around the edges. Meanwhile, simmer your favorite tomato sauce in the same skillet. After the eggplant balls are cooked, let them cool for five minutes, then carefully place in the simmering sauce with a spatula. Heat for ten minutes. Enjoy!!!!

Veggie Egg Bites

Made these healthy and delicious bites from ingredients I have at home. Now is most certainly not a time to waste anything. It is, however, a time to take extra good care of ourselves. This virus is a collective call for awakening, no doubt. We are being called to cleanse all our systems. Quality of life must be the goal, and that most definitely includes putting clean food into our incredible bodies.
Eat these for any meal or healthy snack. They make a bunch and freeze well. Use your favorite on hand ingredients. Play around with cheeses, vegetables, and seasonings. Fresh herbs are lovely too. Making two different kinds for a brunch is a gorgeous, impressive dish. Egg substitute can probably be used for vegans too!

Ingredients:
4 whole eggs
8 egg whites
A diced white onion
A cup and a half each of chopped asparagus, zucchini, and cherry tomatoes
Two cups cooked spinach
2 tsp salt
1 tsp each garlic powder, dried dill, and dried basil
3/4 tsp pepper

Preheat oven to 350. Spray a dozen muffin tin well with non stick spray. Sauté the spinach in a pan with some olive oil. Sauté the other vegetables in a separate pan. Add some vegetable stock by the tbsp as the pan dries up. I gave the onion a 2-3 minute head start. In a large bowl mix the eggs and egg whites. Play around with your desired ratio of yellows to whites. Whisk well. Add seasonings and combine. Add the vegetables after they’ve cooled for several minutes. Ladle into the muffin holes until the top. Bake for 20 to 30 minutes, depending on your oven. Check regularly after 20 minutes. Use a spoon to jimmy the egg bites out of the tin after they’ve cooled a bit. Freeze extras in an airtight container and heat as needed🥚🥦🧅🧄.

Keto Brownies

I love these sugar free, low carb, keto cake, cookie, and brownie mixes that I found on Amazon. This is one of those recipes that I just tweaked to enhance. The mixes are good on their own but I wanted to share my semi homemade secret to healthy, rich, yummy brownies. I prefer to eat well all the time, but with the Corona craziness having my exercise studios closed, it’s important to treat myself extra responsibly at the moment. A few simple swaps and additions take this mix from basic to badass.

I swapped out the 3/4 cup melted butter for the same amount of melted coconut oil.

I added 2 tbsp of peanut butter. Add your fave nut butter.

I added 1/2 cup of Lily’s sugar free chocolate chips. You can also combine with your choice of nuts. Walnuts or peanuts would work great.

Instead of the 3 whole eggs I used one whole egg and four egg whites.

Combine all in a bowl with the mix and bake according to package directions.
 Self care is more crucial than ever. These are trying times. Please indulge; make and eat what feels good. For me, I love my treats with clean ingredients in sensible portions. Take care of yourselves and your families️.

Smokey Tomato Soup

I love making tomato soup. When basil is in season in my garden I use that to enhance the flavor. During the winter, store bought basil is often expensive and it’s not something I have on hand. I do often have flat leaf parsley and dill. I made this batch of tomato soup this past weekend with creativity and ingredients I keep regularly. My recent love affair with smoked paprika resulted in a rich soup that tasted like I added a lot of roasted red peppers (which I did not). I also added dried basil and red wine vinegar to my onion and garlic sauté. These wound up being excellent undertones. The final special ingredient were two cans of roasted garlic chopped tomatoes. I like the Hunt’s brand. These canned tomatoes have lots of extra flavor; they’ve been charred and have been hanging out with chopped garlic. As always, I roasted the fresh tomatoes to bring out their full flavor before adding them to the soup pot.

Ingredients:
14 ripe plum tomatoes
6 cups vegetable stock
1 Spanish onion diced
3 large cloves minced garlic
Two tsp dried basil
Two tbsp red wine vinegar
Two cans chopped roasted garlic tomatoes and their juice
1 1/4 tsp smoked paprika
1 cup each packed chopped dill and flat leaf parsley, reserving some for optional garnish
Olive oil
One large dried bay leaf

Turn oven to roast setting on 400. Halve the tomatoes length wise and place in a large pan in a single layer, seed side facing up. Drizzle well with olive oil. Sprinkle with kosher salt and pepper. Roast until the tomatoes start to turn dark brown around the edges. Black edges are ok. Heat a couple tbsp olive oil in a large soup pot. Sauté the diced onion on high until very fragrant and golden. When the pot begins to dry up add the red wine vinegar and mix well. Add the dried basil, smoked paprika and garlic and sauté two minutes more until the flavors blend; you’ll know it by the amazing aroma. I like to add the garlic towards the end since it burns easily. Add the stock, fresh roasted tomatoes, canned tomatoes with their juice, fresh herbs, 1 3/4 tsp salt and 1/2 tsp pepper. I like to start with less of these and add more if needed. You can add but can’t remove! Mix well, add bay leaf. Bring to a boil, reduce heat, partially cover and simmer for 45 minutes. Stir occasionally. Blend with an immersion blender when done, first remove bay leaf. Adjust seasonings as needed garnish with some extra fresh chopped herbs if desired. This makes a lot so I just freeze to use as needed in the future.

Quinoa Stuffed Tomatoes

I love any sort of stuffed veggie. These pretty, filled tomatoes are perfectly portioned and portable. They are a lovely side dish all year round, or make a great main dish served with a big green salad 🥗. I added cheese here but leave it out to make this vegan. A quick word about quinoa; though it has protein as opposed to rice, it’s still high in carbs (so I’m careful about how much I have). This recipe yields four servings.

Ingredients:
Salt
1 3/4 cup prepared regular quinoa. Make extra to put away for future use if desired.
2 tbsp olive oil
3 tbsp each chopped fresh basil and parsley
1 garlic clove minced
I small diced white onion, lightly sautéed
1/2 tsp pepper
1/4 grated Parmesan cheese 
4 large ripe but firm tomatoes

Prepare the quinoa according to package directions in lightly salted water. Dice and lightly sauté the onion in olive oil until fragrant. Set both aside. Preheat oven to 350. Lightly coat an 8 inch square baking pan with olive oil. Cut a 1/2 inch thick slice off the tops of the tomatoes and set aside. Scoop the seeds, pulp, and juice out carefully and place in a small bowl. Put hollowed tomatoes in the baking dish. Add 1/3 cup of the tomato pulp mix to the quinoa and mix gently. Stir in the garlic, fresh herbs, sautéed onion, cheese, 2 tbsp of olive oil, and 1/2 each salt and pepper. Add more salt and pepper if needed (taste a bit). Spoon the mixture into the prepared tomatoes. Cover again with the tomato tops and and bake 20 minutes. This can be made up to about 3 hours ahead. Serve hot or at room temperature.

Asparagus Mushroom Frittata

After 22 years in the kitchen I can’t believe this was my first ever frittata (stop the presses!!). This was so easy and fast. As with eggs, you can use any vegetables, herbs, or other additions you like. Eggs are so versatile so this can be served at any meal. The frittata is pretty large. Cut into wedges it can definitely feed a crowd of 6 to 8. The wedges hold really well so you can just eat them with your hands, like Atkins approved pizza (this is the furthest thing from pizza but I was going off the triangle comparison).

Ingredients:
10 large eggs whisked in a large bowl. Feel free to play around with your white to yellow ratio.
Two cups sliced mushrooms. I used baby Bella. Shitaki would do well here too.
Two cups of asparagus spears cut into inch and a half pieces.
1/2 cup skim milk
3/4 salt
1/4 pepper
1/2 to 3/4 cup of your shredded favorite cheese (optional)
Directions:

Set oven to 350. While oven heats, sauté the mushrooms and asparagus in a large, good ,well greased skillet. Start with the mushrooms since they take longer. Add veg stock by the tbsp as needed if the pan dries up. The vegetables should be fork tender and not overcooked or soft. Whisk the eggs with the milk, salt and pepper, and cheese if using. Pour egg mixture over the vegetables and cook for about 5 minutes on med low until the edges start to firm up. Transfer the skillet carefully to the middle rack of the oven and bake for 10-15 minutes until set. Cool slightly then slide it out onto a platter or cutting board and slice into wedges. Mine slid out perfectly but use a spatula to nudge it out if necessary. A slice of frittata next to an arugula salad is a lovely meal. Eggs can most certainly be dressed up and attend the dance!

French Lentil Salad

This lovely, hearty yet refreshing salad is great all year. It’s a terrific addition to any warm weather picnic or potluck. The lime cumin dressing really sets this dish apart. If you are indeed carrying it to an outdoor space like a park or a beach, I suggest bringing individual servings prepared in mini mason jars. This not only looks beautiful but is practical when trying to maintain your dignity while eating on the grass and trying to avoid getting hit with a flying soccer ball. Sunday Funday!

You’ll need:
1 cup French lentils cooked according to package directions. Rinse with cold water when done cooking to stop the cooking process, which can turn the lentils to mush. Blot the lentils with a paper towel to absorb most of the water.
2 diced red peppers
Cup of yellow cherry tomatoes halved lengthwise (flip pepper and tomato colors if need be. It doesn’t matter what’s what as long as you have a variety of bright colors)
4 unpeeled, diced Persian cucumbers
1 cup each chopped dill and cilantro
1 generous cup of edamame beans or Lima beans (I just defrosted they frozen ones I had)
Three endives if choosing to spoon some salad onto individual endive leaves to eat as appetizers. This looks pretty and doesn’t fall apart when eating (always a plus).
2 limes squeezed to yield 1/4 cup
1/4 cup olive oil
1 1/2 tbsp white wine vinegar
1/2 tsp cumin
3/4 tsp salt
1/4 tsp pepper

Gently mix all the salad ingredients. Whisk together the dressing ingredients (beginning from the fresh lime juice). Adjust seasonings to taste. Combine all at least a half hour before serving to set flavors. If serving on the endive leaves, simply spoon some salad onto each leaf and arrange attractively on a platter. Or unattractively. It’s totally your call.

🍫🥜Protein Bites

Das right!  These spherical delights are packed with nutrients that will definitely give you a lil boost. I have been keeping these in the fridge for dessert. I must have something sweet to end every meal. That’s usually fruit or dark chocolate, but a healthy treat like this is not only guilt free but has added benefits. The ingredients are totally clean. The bites are easy to make and yielded about 20. I froze half. This is a fantastic dessert to serve guests. They’ll love not leaving your meal feeling like a beached whale. There is nothing wrong with indulgence AT ALL. But it’s nice to satisfy your sweet tooth without having to think about it.

You’ll need:
10 pitted medjool dates. If dates are hard then soak in very hot water for 15 minutes to soften.
1/3 cup flax seeds
1/3 cup coconut flour (fiber!!)
1/2 cup roasted, unsalted peanuts
2 scoops chocolate protein powder
1/4 cup chia seeds
3/4 natural chunky or smooth peanut butter
1 1/2 tsp vanilla
2 tbsp melted coconut oil

Combine all thoroughly in a food processor. Transfer to a bowl, meld the dough together. Cover with plastic wrap and refrigerate for 20 minutes to firm. With wet hands, take a small chunk of dough and shape into balls. Can add a little more melted coconut oil if needed/ if the dough is too dry to work with, the 2 tbsp did it for me though. Keep in fridge for a week in an airtight container or freeze.

GG Veggie Lasagna 😋

The. Moment. Has. Arrived. I seriously almost passed out when I first taste tested my latest GG F Factor recipe. This is so good, so easy, and doesn’t feel dietetic at all. It’s a cross between lasagna and eggplant parm; what could possibly go wrong? Mangia without the guilt!

Ingredients:
12 original GG crackers
Marinara sauce
15 oz container part skim ricotta cheese
Bag shredded mozzarella cheese
One egg
Garlic powder, dried basil or oregano
A small to medium eggplant sliced lengthwise
Three yellow or green zucchini sliced lengthwise (both veggie unpeeled)

Instructions:
Preheat oven to broil, spray an 8x8 pan lightly with non stick and set aside. Slice the eggplant and zucchini into thin sliced lengthwise. Spread in a single layer on another aluminum pan that’s lightly oiled. I use the olive oil sprayer. Drizzle or spritz lightly with olive oil and sprinkle lightly with salt. Broil on top rack several minutes until lightly browned. When done set aside and SWITCH oven to bake at 350. In a bowl mix the ricotta, egg, a tsp each of the garlic powder and basil/ oregano, and 1/4 cup of the mozzarella.

In the pan layer marinara, 6 GG crackers, overlapping veggie slices, and ricotta mixture. Repeat. Top the last ricotta layer with marinara and the rest of the shredded mozzarella. Bake 45 min to an hour until golden brown on top. The layers cut so nicely and the crackers surprisingly held their shape. If I wasn’t already your favorite person, I think I am now.

Carrot Dill Latkes 🥕

YUMMMMM. First of all, who doesn’t love latkes?? Secondly, who doesn’t love them even more as a much healthier version?? As delicious as classic potato pancakes are, they are essentially giant potato chips. With this carrot dill take on the traditional Jewish classic, there’s no reason for any yenta to deprive herself.
 

Ingredients:

Six large carrots, peeled, cut into chunks, grated in food processor
A cup of packed, chopped fresh dill
Four eggs lightly beaten
1/4 cup quinoa flour
1 tsp fine pepper
3 tsp garlic powder
1 tbsp salt

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Mix all well in a large bowl. Heat two frying pans with vegetable oil until very hot. Test with a small amount of the mixture. Carefully form the latkes and fry until golden brown on each side, a couple minutes per side. I use two spatulas to gently flip them. Drain in layers on paper towels. Carrots have moisture so you may need to add more flour by the tbsp as needed to keep the mixture bound together. This is totally fine and will be helpful. Enjoy these bright orange treats on Chanukah or all year round. Guilt free latkes; who knew??

Kale Salad Refreshed 🥬🥒🍐🥑

Who else feels like they’re running out of ideas for kale? It’s feeling like overkill but I’m still riding the 🥬train. Crunchy, green, packed with calcium, and it doesn’t wilt under dressing. Looks like this superfood is here to stay so let’s work with that. Like any good neutral style basic, kale can be layered with lots of deliciousness. It supports its toppings. For this last minute weeknight salad I really just chopped up what I had on hand that made sense. Persian cucumbers, pomegranate seeds, crisp pears, avocado, and roasted sunflower seeds are staples in my kitchen. All of these textures together lent the salad all the flavors and textures it needed. This may not be reinventing the wheel, but who the hell wants to do that on a random Wednesday??

Ingredients:

A container of chopped kale, a generous handful of pomegranate seeds, a firm yet ripe green pear or two, diced, roasted salted sunflower seeds (at least 1/3 of a cup adding as much as you like), a diced ripe yet firm avocado, three (or more) Persian cucumbers sliced into rounds.

Gently toss all ingredients with your favorite light vinaigrette. The flavors are so perfect here, there’s no need to douse them with an overpowering dressing. Just chop, mix, and let nature do its thang.

Skirt Steak and Garlic Bread 🥩🥖🍺

Another easy yet delicious favorite of my teenage son. Getting this child to eat only took about 12 and a half years; now it’s a pleasure to feed him. One day he had a group of kids over that I hadn’t known were coming. I quickly defrosted some skirt steaks, which are long and can be sliced, grabbed a bag of rolls from the freezer, and turned out quite a nice dinner for them. I soaked the meat in beer to tenderize it and infuse it with flavor. That’s a great trick. Adding sliced vegetables, sautéed onions , and assorted condiments (bbq sauce, grainy mustard) in little bowls can really up this presentation. Turning the rolls into easy garlic bread was a delicious enhancer. I served the steak and bread directly on the cutting board and the kids assembled their own sandwiches. Some moms still call me asking me what on earth I served that day/can we please have the recipe. Moms, this non recipe is for you! 
 

You’ll need:

Skirt steak, amount depends on size of crowd. I ask my butcher for lean skirt steak to eliminate the tough fat. He usually sends me a pound in one pack. The steaks are long. I think I’d a lot one pack to two people. You can definitely use extra slices of steak the next day in a stir fry with vegetables.

Bread rolls. I like pretzel challah rolls but any soft roll will do. I find the harder ones awkward to eat.

Garlic powder

A can or bottle of beer

Bbq seasoning

Oregano

Directions:
 Place steak in an aluminum pan and putt the beer over it to coat bottom of pan and halfway up the meat. Sprinkle the upside with salt, pepper, garlic powder and your favorite bbq seasoning. Let sit 20 min. Turn meat over then do the same thing. Now both sides get the chance to marinate with the dry and wet. Slice the rolls in half. Place cut side up in a pan. Drizzle with olive oil and sprinkle with a little garlic powder but more oregano.

Grill the steak on a very hot grill or stove top grill pan, flipping once during cooking. You’ll of course want your grill marks. Let steak rest covered tightly for five minutes. Red meat always has to rest to retain its juices. While the meat is resting, toast your garlic bread until light brown. Serve with the sliced skirt steak, bbq sauce for dipping, and any other accompaniments your peeps will like. Pickles, a variety of sauces, sautéed onions and mushrooms in cute bowls. You’ll be a kitchen rockstar and they’ll never know how easy it was.

Bo’s Wings Two Ways

My 13 year old son and his buddies love these inexpensive and super easy wings. This is a monkey proof recipe that your humans are sure to gobble up by the dozen. My son even requested Wing Wednesday, the cooler cousin to Taco Tuesday. The secret to these are the simple two step cooking process; bake covered then broil uncovered. I serve these at barbecues, on game nights, and when I need to feed a group of carnivorous eighth grade boys.
   

Ingredients:

Wings by the dozen, depending on the size of your crowd. Your favorite bbq sauce. We like Sweet Baby Ray’s. Good quality teriyaki sauce. Garlic powder.
 

Choose your sauce, or make a dozen or two of each. The teriyaki were a huge hit this week! Wash and dry wings, removing any excess feathers (ew, no excuse). Place in a large ziploc bag. Add the sauce of your choice generously, then sprinkle in a good couple shakes of garlic powder or granulated garlic. Close the bag, then mush around and turn the bag over to evenly coat the wings. Let marinate for 30 minutes. Preheat oven to 350. Empty wings and marinade into a single layer in an aluminum pan, same side facing up. Cover tightly. Bake for 45 minutes. Uncover, baste, and flip wings over to bottom side facing up. Set oven to broil and broil UNCOVERED for a couple of minutes until wings start to get slightly charred. Watch carefully since broiling is very fast. Take pan out of oven, carefully flip the wings over to skin side up, baste again, then pop back under broiler until that side is well done and slightly charred too. If you like it more blackened like I do then leave an extra minute or so. I use tongs when handling the wings. This could not be easier and is hands down a middle school boy favorite!

🍠 Fiber Muffins

 These adorable three bite muffins are more of a side dish, as opposed to a fluffier breakfast type of treat. They are a delectable accompaniment to any savory main dish. Why should pumpkins have all the fun? These babies have healthy bran cereal in them too, as well as toasted walnuts and dried cranberries. I use the Fiber One flake cereal to sneak in that daily dose of fiber. And guess what? No flour or refined sugar!! Yay, right? I’m totes down for responsible holiday indulgences but if we can keep it clean then why not.

Ingredients:

One medium sweet potato, peeled, boiled, and mashed. You’ll need one full cup mashed.
1/2 cup skim milk or milk of your choice
2 egg whites
2 tbsp canola oil
2 1/2 cups Fiber One flake cereal, lightly crushed
1 tbsp baking powder
1/2 tsp cinnamon
1 tsp pumpkin pie spice 1/8 tsp nutmeg
1 tbsp granular Splenda
1/3 cup each dried craisins and toasted and crushed walnuts
Cinnamon and sugar to sprinkle on top

Directions:
Preheat oven to 350. Spray ten compartments on a muffin tin. Fill the two empty halfway up with water.
Prepare the sweet potato and set aside. While the sweet potato is being prepped, toast the walnuts whole. Crush when cool. You can use the potato masher to crush the nuts, it works great. When cool, add the rest of the ingredients, stirring all gently to combine. Over mixing leads to too dense texture. Fill each muffin compartment two thirds full. Sprinkle the tops with cinnamon and sugar. Bake for 20 to 25 minutes or until golden brown and the tops spring back when lightly touched. These freeze well for up to three weeks.

Roasted 🍠Cauliflower 🌮

Emojis save space! These savory veggie tacos are a healthy meal, as well as a great way to incorporate sweet potatoes for any vegetarians at your holiday table. This filling taco is simple to make yet packs a punch in its heartiness. The fried egg on top is of course optional, making this very vegan friendly. Roasted vegetables, a crispy low carb tortilla, idiot proof guacamole, and a shot of protein . The leftover vegetables can be used as a side the next day, added to your favorite grain, or as green salad components.

Ingredients:

One peeled, diced large sweet potato

One head of cauliflower cut into small florets

A diced large white or yellow onion

An avocado

Half a lemon

One egg per taco

One low carb Mama Lupe tortilla per taco

Salt, pepper, smoked or regular paprika, garlic powder, dried Italian seasoning

Preheat to 400. I like the roast setting but bake works too. Mix the diced onion, sweet potato, and cauliflower in a large pan with a nice drizzle of olive oil and all the seasonings (I’m sorry I don’t have measurements here. I rarely measure. Trust yourself! Start with less than add more. I often give a taste raw to test). Roast until fork tender and the vegetables begin to lightly caramelize. Set aside. Peel the 🥑. Mash with half the fresh squeezed and some salt. Heat a dry pan and warm each tortilla on both sides a minute or two until golden brown spots appear. I use tongs for this. Take a large pan sprayed with non stick spray and cook a sunny side up egg per person/taco. Assemble: fill each tortilla with the roasted veg mix, top with guacamole then an egg. Fun and done!

🍫🥞🍫🥞

Wait, what?? That’s right, Peeps. Chocolate pancakes with white chocolate chips. This recipe comes to us from chef Norene Gilletz, a leading authority on kosher cooking in Canada. I would never take credit for a recipe I did not invent or seriously tweak. I love coming up with originals, and I also love finding inspiration to make my own with substitutions or additions. These brownie like breakfast beauties did not need me though. All I did was add white chips for color contrast and sweetness. The pancakes themselves aren’t too sweet, which is one of the reasons these are so good. They don’t overload you; it’s nice to not begin the day nauseous from too much dessert like breakfast treats. These are a snap to make. I personally just did the whole thing in one bowl and it worked great. My kids sure thought so. This is such a fun special holiday breakfast indulgence. Make regular pancakes with chocolate chips for a fun, contrasting presentation for a crowd. Sleepover company will love you. Do this at your own risk; they’ll be sure to show up next year. Tis the season to share and enjoy!

Ingredients:

Half cup of flour 

Half cup wheat flour 

1/4 cup unsweetened cocoa powder 

3 tablespoons sugar 

2 tablespoons baking powder 1/8 teaspoon of salt

 2 large eggs 

1 cup skim milk 

2 tablespoons water 

2 tablespoons canola oil

Half teaspoon vanilla extract 

half cup vanilla chocolate chips 

fresh or frozen strawberries for garnish

Directions:

In a large mixing bowl  or food processor combine the flour, cocoa, sugar, baking powder, and salt. Add the eggs, milk, water, oil, and vanilla. Whisk together until smooth. Stir in the chocolate chips with a spatula.

Spray a large non-stick skillet with cooking spray heat over medium heat for two minutes. Drop the batter for each pancake into the skillet. Cook the pancakes for 2 to 3 minutes on each side. Enjoy!

Salmon Nicoise 🥗

This take on a classic Tuna Niçoise salad makes a terrific brunch, lunch, or dinner meal. It’s also a satisfying alternative for non meat eating guests at your holiday table. Vegans can just eliminate the eggs and salmon. Serve with your favorite vinaigrette or a pesto based dressing like I used here.

Ingredients:

Two salmon fillets, or one per guest, depending on the needs of your crowd. If the fillets are on the larger side then two can share.

A head of red leaf lettuce

String beans

Baby red potatoes halved

Pitted kalamata olives

Chopped Israeli pickles (I like the kind soaked in brine)

Four sliced or diced Persian cucumbers

A cup and a half of cherry tomatoes sliced in half

Three hard boiled eggs sliced (I use the egg slicer kitchen gadget)

Two lemons

Adjust quantities of all based on the size of your crowd. I like to serve this on a large white platter as a composed salad. The colors are so vibrant and visually appealing. It makes for a fabulous presentation.

Set oven to 400. Season the salmon with salt and pepper and squeeze the fresh on it. Sometimes I’ll add dried rosemary. Let that marinate 10 to 20 minutes before cooking. Roast the fish uncovered for 18 minutes.

Season the halved baby potatoes with salt, pepper, and olive oil. Roast those about 30 minutes in the same oven until lightly golden brown and fork tender. While the potatoes and salmon are in the oven, steam or blanche the green beans until bright green and fork tender. Blanching will be 3 to 4 minutes, steaming a few minutes longer. Prepare an ice bath in a large bowl filled with ice and cold water. Plunge the beans into the bath to stop the cooking process, in order to retain the bright color and bite. No mushy, army green beans! After the beans are cool then drain in a colander and pat dry.

Arrange the lettuce attractively on the platter. When all ingredients are ready and the cooked items have somewhat cooled, artfully place everything on top of the 🥬. Rows or alternating sections as seen here both work. The fish can be served in whole fillets or flaked with a fork, on the platter or separately next to it on a smaller yet coordinating serving dish. The dressing of your choice can be served in a white gravy dish so guests can drizzle after serving themselves. wedges served alongside are a nice, fresh accompaniment too.

Almond Milk Oat Bar

What to serve at an impromptu breakfast for a crowd of hungry teenagers? It doesn’t get easier than this, Folks. I am not reinventing the wheel here, but sometimes a little smoke and mirrors jazzes up a classic. Presentation is never to be underestimated. Make a large pan of scrambled eggs, buy some fresh croissants, set out this adorable oatmeal bar and you’ll be a hero🥐.

Prepare old fashioned oats on the stove using the milk of your choice, following canister directions. Sprinkle in cinnamon and sugar if desired (I desire this) towards the end of the cooking process. Take uniform, small serving bowls and make a beautiful selection of toppings. Blueberries, cut strawberries, mini chocolate chips, packed light brown sugar, toasted almonds, and raisins are some great ideas. Have honey on hand too. Mini serving spoons up the adorability factor, as do pretty bowls for the oatmeal. This is proof that a beautiful meal can be ten minutes of prepping fresh ingredients and displaying them in an attractive way. The most novice of cooks can pull this off. Newlywed brides, this one is for you.