Last year I wrote a Passover recipe blog that received such rave reviews I figured why not try one for 2015. Since I am constantly struggling to keep off the 10 lbs that so desperately do not want to leave my body, I thought I would try to make everything a tad healthier this year. I figured why not try and see if I could swing a lighter twist on Passover. *Spoiler Alert – most of the recipes are skinny except for one or two desserts :).
Here is my first stab at it, let me know what you LOVE!
Skinny Matzo Brei with Fresh Spinach, Garlic and Onions
My mother used to make Matzo Brei every Passover and as good as it was, it was loaded with butter. This Skinny Matzo Brei is only 256 calories per serving and a healthy way to start your Passover morning!
- 2 teaspoons olive oil
- 2 cups onions (about 1 large), chopped
- 1 tablespoon fresh garlic, chopped
- ¼ teaspoon salt
- Fresh ground black pepper
- 10 ounces of fresh spinach or 1(10 ounce) package frozen chopped spinach, thawed and drained well
- 3 whole wheat matzos
- 6 egg whites
- 3 large eggs
- 1 tablespoon reduced-fat spread such as Smart Balance Light or I love Brumel & Brown made with nonfat yogurt
- ⅔ cup fat free feta cheese
- Salt and pepper to taste
- On a microwave safe plate, cook the onions in the microwave for 2-3 minutes until soft.
- Heat oil in a large nonstick pan over medium-heat until hot. Add onions and garlic and saute for 2 minutes. Stir in spinach and continue cooking for about 1-2 minutes until spinach is soft. Season with salt and pepper. Remove to a plate and set aside. Set aside the pan for a moment.
- In the meantime, break up the matzos slightly and soak in a bowl of cold water for about 1-2 minutes until soft but don’t let them get too soggy! Drain the matzos and squeeze out the water. Combine the matzo in a bowl with eggs and egg whites.
- In the same pan, melt the Smart Balance over medium-high heat. Add the matzo/egg mixture, cooked onions and spinach and scramble, stirring constantly until eggs are cooked.
- Divide among 4 plates. Sprinkle each plate with feta cheese and serve immediately. Let everyone season their own with salt and pepper to taste.
- Makes 4 servings (each serving, 1/4 recipe)
SKINNY MATZO BALL SOUP
Elana’s Pantry always has a wide array of gluten free, grain free recipes. Her matzo ball soup is the perfect way to eat matzo balls without feeling like you ate a ball of lead.
- 4 large eggs
- 2 teaspoons celtic sea salt
- ¼ teaspoon pepper
- 2 cups blanched almond flour, sifted
- 6 cups chicken stock or vegetable stock
- In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
- Stir in the almond flour
- Refrigerate the mixture 2-4 hours
- Remove from refrigerator
- Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
- Roll the batter into 1-inch balls then drop into the pot of boiling water
- Reduce heat, cover and simmer for 20 minutes
- Heat 6 cups chicken stock in a separate pot
- When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
- Ladle stock, plus 2-3 matzo balls into individual bowls and serve
VEGETABLE KUGEL WITH CARMALIZED LEEKS
I love Kugel but it is always filled with sour cream and sugar! It’s amazing but it is SO FATTENING! Here is an amazing, veggie version. It is even better with a dallop of green yogurt on top! This recipe is adapted from “whatjewwannaeat”.
- 2 large leeks, or 3 small leeks
- ¼ cup vegetable oil, plus more for greasing pan and sautéing. (I use grapeseed oil)
- 1 large russet potato, washed well and peeled
- 1 large sweet potato, washed well and peeled
- 2 medium zucchini, washed well and NOT peeled
- 1 medium white onion
- 3 medium garlic cloves
- 3 large eggs, beaten (you can use a vegan egg substitute)
- 3 tablespoons matzo meal
- 1 teaspoon salt, divided
- ½ teaspoon cracked black pepper
- Pre-heat oven to 350 degrees F. First, slice the light parts of the leeks into rounds and heat up a large sauté pan over medium heat. Add a tablespoon of oil and leeks with ¼ teaspoon salt and turn heat to low. Sauté, stirring often until slightly browned and translucent.
- Meanwhile, grease a 9 x 13 casserole dish with oil.
- Shred up the remaining vegetables with a hand grater or food processer- potato, sweet potato, zucchini, onion and garlic and remove as much water as you can with paper towels. This is important for a dry kugel! Combine with leeks, eggs, ¼ cup vegetable oil, matzo meal, salt and pepper in a large bowl. If you mixture is wet, add in a little more matzo meal.
- Pour mixture into the casserole dish and bake for 45 minutes until kugel is cooked through and topping is browned.
- Let cool slightly, cut into squares and eat!
- You can even make this ahead and reheat in the oven when ready to serve.
Pizza is, by far, one of my favorite foods EVER. Even when I am on my crazy diets, I always find a way to eat pizza. This is the perfect, low fat Passover pizza!
Makes 4 servings, 1/2 piece = 148 calories
- 2 whole matzos (whole wheat or regular – I prefer whole wheat)
- 3/4 cup grated part skim mozzarella cheese
- Salt and pepper
- 1/4 tsp. dried basil, oregano, and/or red pepper flakes
- 1 1/2 cups whole canned tomatoes (preferably San Marzano)
- 2 tbsp. grated Parmesan cheese
- Toppings of your choice ( I love the veggie crumbles)
- Preheat the oven to 500 degrees.
- Spread Matzo on a large piece of foil. Spread half of the mozzarella cheese on the Matzo. Season with salt, pepper, and any spices you are using.
- Place in the oven, directly on the rack, and cook for 3 minutes.
- Take out and add the sauce, remaining Mozzarella cheese, and the Parmesan cheese. Add any toppings you may be using.
- Return to oven and cook for between 8-10 minutes until cheese is bubbly.
Makes 16, 1 latke = 39 calories
- 2 Tbsp of extra virgin olive oil, divided
- 2 cups of hot water
- 1 medium cauliflower (cut into florets, stems discarded)
- 2 large eggs
- 1/2 medium onion, finely chopped
- 2 Tbsp of whole wheat flour
- 1/2 tsp. sea salt
- 1/4 tsp. of garlic powder
1. Preheat oven to 400 F.
2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.
3. Bring water to boil in medium saucepan over medium-high heat.
4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.
5. Place cauliflower in a large bowl; mash with a fork.
6. Add eggs, onion, flour, salt, and garlic powder; mix well.
7. Using ¼-cup measuring cup, scoop mixture into patties and place on prepared baking sheet.
8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.
MATZO SCALLION PANCAKES
Talk about a side. I could eat these as my meal and be donzo! They are amazing!!! WannaJewEats knows her Jew Food! I made a few changes but this is the basics:
- 1 cup thinly sliced white and pale green scallion parts
- 1 cup thinly chopped scallion greens
- ¾ cup plus 2 teaspoons canola oil (I use olive oil)
- 5 large eggs
- 1½ cups plus 1 tablespoon water
- 1½ cups matzo meal
- 1 teaspoon salt
- ¼ teaspoon pepper
- Cook sliced white and pale green scallion in 2 teaspoons oil in a saucepan over medium heat until golden brown.
- Remove from heat and stir in scallion greens.
- Whisk eggs and water in a bowl.
- Stir in matzo meal, salt, pepper and scallion mixture until well combined.
- Heat ½ cup oil in a 12 inch nonstick skillet over medium heat until hot (if using a smaller pan, use less oil).
- Spoon 3 tablespoons of batter for each pancake into the oil, and flatten into a round.
- Cook pancakes for 2 minutes until undersides and golden.
- Flip, and cook for another 1½ minutes until done.
- Transfer finished pancakes to a paper towel and repeat, adding more oil as needed.
- Serve with sour cream (or tofutti sour cream) and scallions or mix soy sauce and sesame oil for a dipping sauce!
* You can reheat pancakes on a baking sheet for 10 minutes in a 350 degree oven.
Banana Bread is a staple in my home. There is nothing better than walking into a house filled with the scent of banana bread baking in the oven. At 100 calories a slice, this bread is a winner!
Makes 2 loaves (approx 26 slices). 1 slice is 106 calories and 2g fat.
- 7 ripe medium bananas, mashed
- 1/2 cup unsweetened apple sauce
- 1 1/2 cups of matza cake meal (I use whole wheat flour normally when it is not Passover….2 1/2 cups of whole wheat flour because 5/8 cup of matzah cake meal = 1 cup of whole wheat flour)
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp butter, softened
- 1 cup light brown sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 3/4 cup of walnuts (if using nuts)
- baking spray
- OPTIONAL: chocolate chips (this obviously doesn’t make it “skinny” but a delicious addition)
- Preheat oven to 350°. Grease two 8×5 inch loaf pans with baking spray.
- In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
- In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and walnuts, then blend at low speed until combined. Do not over mix.
- Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
These are AMAZING with apple butter, apricot or strawberry/blackberry jelly!!
Makes 15-30 depending on size
- 3 cups water
- 1 cup vegetable oil
- 1 to 1 1/4 teaspoons salt
- 2 tablespoons sugar (could also use succant, which is dehydrated cane juice, and date sugar)
- 1 cup cake meal
- 2 cups matzo meal
- 12 large eggs
- Put the water, oil, salt, and sugar in a saucepan, and bring to a boil.
- Remove the mixture from the heat. Stir in the cake meal, then the matzoh meal; the dough will be very stiff. Transfer it to a mixing bowl, and set it aside to cool to lukewarm, about 1 hour.
- Preheat the oven to 400°F. Use shortening or non-stick vegetable oil spray to grease a standard muffin tin; a standard 6-cup popover pan; or a 12-cup mini-popover pan.
- Crack the eggs into a large measuring cup. With your mixer running, gradually pour the unbeaten eggs into the lukewarm batter. Beat till smooth; scrape the sides and bottom of the bowl, and beat till smooth again.
- Scoop the stiff batter into the prepared pan, filling the cups about 3/4 full. You’ll need to bake in batches; this recipe will make 28 muffin-size popovers; 15 standard popovers; or 30 mini-popovers.
- Place the pan in the center of the oven, and bake for 10 minutes. Reduce the oven heat to 325°F, and bake for an additional 35 minutes (for the muffin-pan popovers); 40 minutes (for the standard popovers); or 25 minutes (for the mini-popovers). Popovers should be a medium-golden brown. To check if they’re done, pull one out of the pan and break it open; the interior should be mildly moist, but not soggy.
- Remove the popovers from the oven, and tilt them in the pan to cool.
CHOCOLATE – DIPPED FUNFETTI MACAROONS
Okay, these are not so “skinny” but they are dairy free, nut free and a kids favorite!!
Makes 18 cookies
- 3 cups unsweetened shredded coconut
- 1/3 cup granulated sweetener (I used stevia)
- 4 large egg whites
- Pinch salt
- 1/2 cup multicolored sprinkles
- 1/2 cup chocolate chips
- Optional: additional sprinkles or nonpareils for garnish
- Preheat the oven to 250F. Line a baking sheet with a nonstick pad or parchment paper and set aside.
- In a large mixing bowl, toss together the coconut, sweetener, salt and sprinkles, then add the egg and stir until thoroughly combined. Keep stirring until the eggs have coated all of the coconut and sprinkles.
- Use a spoon or cookie scoop to divide the dough into 2-Tablespoon balls and press down slightly to adhere. The cookies will not spread, so you can put them close together (about 1″ apart) and fit them all onto one large baking sheet.
- Bake 40-45 minutes until set and slightly golden.
- Cool 10 minutes on the baking sheet before transferring to a rack to cool completely.
- Once cooled, melt the chocolate chips and dunk each one in the melted chocolate. Use a butter knife to smooth the chocolate and remove the excess. Return to the cooling rack, chocolate side up, and garnish with more sprinkles. Allow chocolate to cool and set completely before serving.
Store in an airtight container at room temperature for up to 5 days.
MOCHA CHOCOLATE MOUSSE CAKE
Who doesn’t love flourless chocolate cake? This one is from the Vegetarian Times and is made with coconut milk, espresso, and almond flour for insanely decadent flavor!
- 9 oz. semisweet chocolate, chopped
- ¾ cup light coconut milk
- 1 Tbs. instant espresso powder
- 1 Tbs. vanilla extract
- 5 room temperature eggs
- 6 Tbs. organic cane sugar
- ¼ cup almond flour
- 1 Tbs. confectioners’ sugar, for sprinkling
1. Preheat oven to 400°F. Coat 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil. Grind chocolate to coarse meal in food processor.
2. Bring coconut milk to a boil in saucepan. Remove from heat, and stir in espresso powder. Pour over chocolate in food processor, and pulse until smooth. Add vanilla, and pulse until combined. Transfer chocolate mixture to bowl.
3. Beat eggs and sugar with electric mixer on high speed 5 minutes, or until doubled in volume. Fold eggs, then almond flour into chocolate mixture.
4. Pour batter into prepared pan. Set pan inside roasting pan, and fill roasting pan with 1 inch of hot water. Bake 15 to 20 minutes, or until dry crust forms on top but center is still slightly wobbly. Remove pan from water, and cool on wire rack. Refrigerate 2 hours, or overnight to set. Unmold, and sprinkle with confectioners’ sugar.
CLEAN FUDGE BROWNIES
Not only are these brownies as clean as can be, I guarantee your family and friends will be begging for the recipe. At only 140 calories per brownie, these are a winner!!
- 8 pitted dates
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut flour
- 1/4 cup peanut flour*
- 1/2 cup almond meal
- 1/2 cup natural unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF and line an 8×8″ baking dish with parchment paper. Place the dates in a bowl and cover with piping hot water. Let sit while you measure out the remaining ingredients.
- Add the coconut flour, peanut flour, almond meal, cocoa powder, baking powder, baking soda and salt and whisk together.
- Place the applesauce, pumpkin, maple syrup, and vanilla extract to the bowl of a food processor. Drain the dates and add these as well. Process until smooth, about 3 minutes, stopping occasionally to scrape down the sides of the bowl.
- Pour the dry ingredients into the food processor bowl and process to combine, stopping to scrape down the sides of the work bowl if necessary. Scrape the batter into the prepared baking dish, smoothing into an even layer with a rubber spatula.
- Bake for 27-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool thoroughly before slicing.
ROCKY ROAD PAREVE BROWNIES
I always make these without nuts. You can either make the nut or “nut free” version by eliminating the nuts! They are always a crowd pleaser.
MAKES 8 BROWNIES
- 1/2 cup butter or margarine, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 6 eggs
- 3 tablespoons brewed coffee
- 1/2 cup matzo cake meal
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 pound semi sweet chocolate chips, melted
- optional: finely ground nuts
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- OPTIONAL: 1/2 cup chopped nuts
- Preheat oven to 350 degrees
- Cream butter in a bowl with an electric mixer on medium-high speed. Reduce speed to medium and gradually add both sugars. Scrape down sides of bowl. Beat in egg, one at a time. Beat well until combined.
- Slowly mix in coffee, cake meal, salt and cinnamon. Stir in chocolate by hand.
- Lightly grease a 9-inch square baking pan. Dust pan with lightly ground nuts if using nuts. Pour chocolate batter into prepared pan.
- Bake 20 minutes. Sprinkle toppings evenly over brownies. Bake 10 minutes longer; do not overbake. Cool completely. Use a knife dipped into hot water to cut brownies.
HOPE EVERYONE HAS AN AMAZING SEDER! DON’T FORGET TO LET ELIJAH IN!!
Comment below if you have any skinny Passover recipes you want to share! Also please share with your friends if you see something you like!
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