Should Holiday Food Be Healthy? Rate Your Meal

A Fresh Take on Easter and Passover Meals

I'm already thinking about the upcoming holidays (Easter and Passover). I'm thinking about the indulgences and wondering why holiday food can't just be healthy food? Should it? 

 

May Your Holidays Be Bright

"May Your Holidays Be Bright with Peace, Love, and Harmony"

This year Christmas and the first night of Chanukah fall on the same day! Why do the dates of Jewish holidays vary from year to year? 

 

 

"Whip Up Some Fun: Festive Frozen Whipped Cream Toppers for Hot Chocolate"

A steaming mug of hot chocolate is the perfect cold weather treat, and adding frozen whipped cream toppers is fun, festive, and delicious. Perfect for holiday entertaining. 

The frozen whipped cream slowly melts into the warm cocoa, creating a creamy swirl that’s delicious and visually delightful. 

3 Simple Healthy Holiday Recipes to Impress Without the Stress

Although the holiday season is frequently laden with sweet and rich indulgences, it doesn’t mean we can't find snacks and sides that are light, healthy, or uncomplicated. 

On this post today, I'm sharing 3 interesting recipes that I found on other blogs that I thought were perfect for entertaining now and during the holidays. 

I had a dinner party last night with 15 guests. I tried two different recipes that I found on Pattie's blog ( A blog that I follow) called Olla-Podrida.  Both recipes were well received.

Cannellini Bean Dip with Black Olive (vegan) calls for just a handful of healthy ingredients. The dip is savory and creamy with the delicious taste of olives. It's perfect for scooping with crisp veggies or your favorite chips or crackers (all gluten-free of course). It's an easy recipe to keep on hand. Follow the link to find her recipe. Cannellini Bean Dip with Black Olive

Next, an interesting Artichoke Salad with Hearts of Palm features hearts of palm, marinated artichokes, a variety of olives, and cherry tomatoes- a delightful mix of textures and delicious flavors. Light, refreshing, and festive, it’s perfect for balancing out all those rich holiday meals. Follow the link to see her recipe. I did make some personal taste changes. See my notes at the bottom of the post for my personal changes.Artichoke Salad with Hearts of Palm

The third recipe I found on another blog that I follow, Jeff the Chef's blog - Make it Like a Man. I have not made this incredible looking food design recipe yet, so I don't have a photo to share with you - but click over to his blog to see this beautiful Caprese holiday wreath made of cherry tomatoes, mozzarella balls,  (vegans can substitute vegan feta cheese) and edible greens. So creative, and definitely is cheerful, festive, and makes a great presentation during the holidays. I think it's a show stopper!! 

 Whether you're wanting a festive appetizer or a light, colorful salad, these simple dishes are the perfect balance of healthful ingredients and holiday cheer.

My Notes: 

Re: Artichoke Salad with Hearts of Palm. 

I made a few changes when I made the recipe. 

First, I used a jar of marinated artichoke quarters. I used some of the marinade from the jar in place of the suggested dressing for the recipe.

Re;Cannellini Bean Dip with Black Olive . I left out the oil and I thought it was still very creamy. Next time, I might try using green olives or Kalamata olives in this easy bean dip recipe. 

Healthy For The Hollidays: Cut Down The Oil !

With the holidays around the corner, we know we will be eating many rich holiday foods before we know it. I'm beginning to think of ways I can start cutting down on calories now. 

One of the simplest ways to reduce calories is to start being aware of how much oil you are consuming. 

Zaalouk- Moroccan Eggplant Appetizer

Looking for an interesting dip? Perhaps something different? It's fun to try recipes from a variety of cultures such as this delicious Moroccan Zaalouk (pronounced Za'alouk)

With the holidays coming, I'm always on the look out for healthy low calorie ways to entertain.  I was originally introduced to this tasty moroccan recipe at a Moroccan friend's appetizer party a few years ago, and had totally forgotten about it!

It's made with eggplant and tomatoes, lemon juice, garlic and spices; cilantro and jalapeño are optional. After searching the Internet for Moroccan bloggers, I found that every Moroccan cook has his/her way of making this popular Moroccan appetizer.

Traditionally, zaalook, is smooth and creamy. Yet, there are those who prefer it a little chunky. I am one of "those".  

Roast or Cook the Eggplant? 

I've experimented with a variety of recipes that I found on some authentic Moroccan blogs. Some of which call for broiling or roasting the eggplant; others that call for cooking the eggplant in a saucepan. Personally, I like the way it tasted both ways.

However, I found the broiling (even in my air-fryer) messier, more time consuming, and it heated up my kitchen. Then I needed to remove skin from the eggplant, scoop it out, and chop it for the saucepan to finish cooking with the tomatoes. 

Therefore, I prefer cooking it on the stove top. 

The stove top method took about 20 minutes of prep including peeling and deseeding the tomatoes. 

Roasted eggplant need to be scooped out, chopped, and added to the saucepan 

Peeling and de-seeding the tomatoes

Ethnic cooking is delicious but can take a little effort. In this case, it is suggested that you peel off the skin and remove the seeds of the tomatoes before adding them to the saucepan to cook with the eggplant cubes, which is an extra step in the process.

I found a Youtube Video here that will teach you how to easily peel and de-seed the tomato!

Eggplant is very popular in Moroccan cooking and makes a tasty low calorie base for a dip. Eggplant is cholesterol-free, naturally low in fat, yet provides a nice amount of fiber. 

It is a good source of manganese which is a mineral that works together with calcium and Vitamin D to help support bone health. A deficiency of manganese may reduce bone mineral density (source).

Finally, I decided to add some Kalamata olives to my za'alouk. I think it gave it a little added texture and flavor. Serve with 

(GF ) crackers or crudités. 

If you are not a fan of eggplant, try one of my other Moroccan  recipes: Moroccan Quinoa, Moroccan Carrots, or Moroccan Chickpea Olive Salad, 

Recipe for Zaalouk 

Ingredients: 

4 cloves garlic, pressed 

2 tablespoons of water for sautéing garlic (see notes)

1 med/large eggplant, washed, peeled, and cubed

3 tomatoes, peeled and seeded and chopped

1/4 cup freshly squeezed lemon juice

1/4 cup of freshly chopped cilantro (or parsley if you dislike cilantro)

1/2 teaspoon of ground cumin 

Himalayan salt

Cracked pepper

1/4 cup of sliced Kalamata olives

*extra seasoning if needed (taste and decide-cumin, salt, garlic powder, pepper, lemon)

Directions: 

Add pressed garlic to a 3 qt. saucepan with 2 tablespoons of water. Cook slowly over a low heat for about 2 minutes, stirring. Add eggplant, tomato, lemon juice, cilantro, cumin, salt and pepper. Cook on a low heat until the eggplant and tomatoes cook down and are very soft. Using a spoon, stir and make into a chunky paste. Add the olives and extra seasoning if needed.

My Notes: 

1. I like to keep my recipes oil-free. If you prefer, sauté in olive oil instead of water.

2. The addition of olives is my idea and not traditional to this recipe. 

3. I also saw a recipe for Zaalouk last week on a blog that I enjoy called Cocoa and Lavender. The author recently published a post featuring Moroccan appetizers that included zaalouk. You can see his recipe and his other Moroccan appetizer recipes here . 

4. Keep this wonderful dip in mind for holiday entertaining. 

•    Can be made a day in advance before serving
•     Freeze (omit the olives) add them after defrosted
•     Defrost in refrigerator and pour off any extra liquid

5. If you try making the zaalouk and make adaptations to the recipe, please share in the comments. 

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                   Amazing Prayer for Israel:Sung so beautifully by a Cantor In a Florida, it brought tears to my eyes! Avenu Shabashamayim- means our father in heaven.
  

  
  
  

Easiest Mexican Black Bean Dip Made in Minutes

With the holidays and holiday parties just around the corner, you will be happy to have this quick and easy guilt-free Mexican black bean dip on hand that can be made last minute and in minutes to help spread the cheer! Tired of hummus? 

It's Beginning To Look A lot Like Christmas

It's beginning to look a lot like Christmas.

Decorations are popping up all over this Miami beach Florida community, and the main roads are looking beautiful. I live in an area on the beach with lots of high-rise condos that are privately decorated for the season. 

Did you know that poinsettias are a sub tropical plant that originally came from Mexico? Although they are popular in cold climates during Christmas, they are actually tropical and love heat.

Brie with a Fruity Topping

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Brie is one of those appetizers that everyone seems to love and  gluten free.I don't know about you, but when I entertain I like to make delicious food that is as easy as possible to prepare and serve. It doesn't get easier than brie and a delicious fruit topping! 

Brie requires very little preparation and can be made at the last minute. It tastes great with fresh fruit, jams, and nuts.

Chocolate -Dipped Strawberries or Figs- Easy Gluten-Free Party Dessert

Looking for an easy party dessert that looks elegant but takes just minutes to make? These chocolate-dipped strawberries or figs are the answer. Dipped in rich semi-sweet chocolate and coated with either ground hazelnuts or cinnamon, they’re a naturally gluten-free dessert that’s light, delicious, and perfect entertaining party dessert. 

A Dessert Born from a Storm

Sometimes the best desserts happen completely by accident. Case in point: Hurricane Irene. I was supposed to be in New York City with friends, sitting in a theater and enjoying a Broadway show. Instead? My plans were washed away—literally. All shows canceled due to the storm (we live 1 and half hours away).

Instead we ended up staying home and pulling together a last-minute get-together with neighbors. Which left me staring into my kitchen thinking: Okay, what can I whip up with whatever’s already here?

 I had just done a Trader Joe’s run the day before and had a container  of black mission figs and a container of juicy red organic strawberries. That’s when I remembered a recipe idea I’d seen in one in one of my cookbooks, Small Bites by Jennifer Joyce: chocolate-dipped figs. Perfect! I made them on the spot. I added a cinnamon version too. Let me tell you—chocolate plus cinnamon are a match made in dessert heaven.

Why You’ll Love This Chocolate-Dipped Fruit Recipe

• Quick and easy – Ready in about 15 minutes plus chilling time.

• Gluten-free and naturally sweet – Perfect for guests with dietary restrictions.

• Beautiful presentation – They add instant color and elegance to a dessert table.

• Versatile – Pair with coffee or red wine and any desserts.

.Ingredients:

Fresh Figs, washed and dried

Fresh strawberries, washed and dried

1 cup semi sweet chocolate chips, melted

1/2 cup ground hazelnuts or cinnamon ( or dip in both)

Directions:

Wash and dry strawberries and figs, but do not take off greens or stems. Using a sharp knife start at the end opposite the stem and cut down the middle so all fruit is halved.Grind hazelnuts till well ground in a Vitamix or food processor.Put into a small bowl. Put chocolate chips into a microwave proof container and microwave for about a minute stir( check and it might need more) . If you are not happy using a microwave, put the chocolate chips over a double boiler until melted. 

Holding the stem, dip the tip of a strawberry or a fig into the melted chocolate and then dip it immediately into the ground hazelnuts or cinnamon.  Arrange on a plate, refrigerate for at least an hour and serve from the refrigerator.

Wash and dry figs and strawberries ( Must be very dry to dip)

When dry, slice strawberries and figs in half starting at the end opposite the stem



Grind 1/2 cup of hazelnuts in food processor or Vitamix ; put chocolate chips into a microwave proof dish

                         and microwave for about 1 minute until melted.


Dip fruit halves one by one into the chocolate and then the ground nuts or cinnamon and place on a parchment covered cookie sheet. Refrigerate for a minimum of an hour - 
Arrange on a dessert plate and serve.

Elegant and easy, these chocolate-dipped figs or strawberries are the perfect gluten-free dessert for holidays, parties, or special dinners.

My Notes:
I'm thinking about using other fruits as well such as sliced apples- yum . Have you dipped fruit for parties? What's your favorite?