These boats are filled with a mixture of quinoa, onion, garlic, zucchini, chic peas and tomatoes. It’s an easy dish that is both flavorful and filling. If you want to keep it dairy free, just skip the shredded cheese as a topping. If you like things cheesy like I do, then you can even add some crumbled feta to the mixture before placing it in the boats!
Hanukkah, the holiday of all things fried and delicious is upon us! Much like children who wait for the holidays to unwrap presents, I eagerly anticipate the festival of lights so I can bite into powdered jelly donuts and fried potato latkes. While I usually try to eat a balanced healthy diet, I always give myself the green light on Hanukkah to indulge in all things sweet and savory. When you eat good year round, it doesn’t feel very bad to nosh when the holidays come around! That said, this year I decided to try and make the usually greasy pancake a bit lighter. This is the healthiest recipe I could come up with that still screams eat me cuz I have been fried for Hanukkah! I like the extra crunch the panko crumbs add, however if you really want to cut out any extra “pounds” you can leave them out as well as the potatoes and only use 2 eggs. Personally, I would rather have a smaller portion of something that tastes great then a full serving of something low fat.
1 frozen puff pastry sheet
1 large onion, chopped
10 – 12 oz of frozen spinach, defrosted and drained
3 TBSP flour
Salt and pepper
1 TBSP white or red wine
Egg or egg substitute for basting roll
6 medium sized red potatoes -boiled, peeled and cut into medium sized pieces
2 hard boiled eggs
1/4 pound salami( either beef or turkey)
1/2 cup mayonnaise
salt and pepper to taste
No meal would be complete without this sweet and tart dessert. My sister-in-law Sarrit whipped up this treat for me during a recent visit and like most of her recipes, it’s quick and easy with a burst of flavor!
3 gala apples, pealed, cored and chopped.
1 frozen package of berries (blueberries, raspberries and strawberries.)
1 cup of raw oats
3/4 cup of flour
1 cup of light brown sugar