A lighter Passover menu: Not-Quite Matzoh Ball Soup; Roasted Mushroom, Tomato and Herb Salad; and Traditional Brisket. Get the recipes, below. By Paula Shoyer April 8 at 12:00 PM Everywhere I turn, someone is on a diet. My social media feeds are filled with before-and-after photos of successful dieters — and supermarket shots of 50 pounds of sugar to provide a visual of total weight lost — as well as celebrities promoting their favorite cleanses.
This year I offer three strategies for lightening your Seder menu so you don’t have to blow your diet. While researching the keto and Whole30 diets, I learned that onions and garlic have carbs. Given that all my holiday dishes are drowning in them, I created a brisket recipe that saves you from all that peeling and chopping, but still offers loads of flavor thanks to onion and garlic powders.
Substitute lighter dishes Some recipes are hard to healthy-up, so you are better off swapping in something similar but more nutritious. When I was growing up, my mother always made turkey for Seder as we all loved her matzoh stuffing. For a more healthful spin, stuff your turkey or chicken with quinoa and vegetables instead. Saute some yellow and red peppers, shallots, garlic and celery, and flavor the medley with Middle Eastern spices.
Instead of using matzoh and cake meal to create crusts so we can have pizza and rolls during Passover, try nut flours, coconut flour and gluten-free starches to make the foods you miss. The flavors are better without dry matzoh ingredients. Steps For the “matzoh” balls: With your hands, mix together the ground chicken, broth, ground almonds, coconut flour, garlic, egg, oil, salt and pepper in a medium bowl. Cover with plastic wrap, and refrigerate for 2 hours and up to 1 day.
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____ control the media.
This Easter hundred of thousands of Christians will be slaughtered by Islam, just like every year on Easter. The media will ignore it as usual.
LordBakington 🥰🥰🥰
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