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I can’t lie, my meals have been pretty less-than-interesting over the last week. I’m a creature of habit and when I do a lot of food prep on Sundays, I tend to eat a lot of the same meals during the week. But I’ve been having fun in the kitchen and am happy to be sharing a couple healthy Hannuka recipes just in time for the holiday!
Like I said, creature of habit. I’m still going strong in my Sweet Breakfast Scramble obsession!
Tone It Up‘s Carrot & Pumpkin Soup and a Jamie Eason turkey meatloaf muffin. This was seriously the easiest lunch and so delicious. I didn’t mind having it almost everyday.. in fact, I enjoyed it!
Sushi! It was a nice night for a date so we hit up a happy hour for a glass of wine (or beer) and some delicious sushi. I didn’t snap pictures of the edamame and pork shumai but they were delicious, as always. Salmon and avocado wrapped in cucumber is also always a great choice, but my treat roll was the crab stick, cucumber, and avocado topped with more avocado, salmon, tuna, and a little eel sauce. SO yum! Nathan got pork yakisoba and it was equally as wonderful. If you’re in Baltimore and looking for good sushi, I highly recommend Naname Cafe!
[Snacks] not pictured
Apple, Madagascar Vanilla KIND Bar, and 1/2 of a blueberry ricotta muffin. I love having 1/2 muffin in the afternoon to help hold me over.. so tasty!
Onto the fun stuff!
I’m so glad we’re sharing healthy holiday recipes because I just tested a few for Hannuka!
Sweet Potato & Zucchini Latkes
Makes 18 latkes
1/2 cup zucchini, shredded and drained
2 cups sweet potato, shredded
2 large egg whites
2 tbsp coconut flour* [I use Bob’s Red Mill, but you can sub other flour if you don’t have coconut!]
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp xylitol* + extra for sprinkling [You can sub regular sugar or other sugar substitutes]
1/2 tsp salt
Preheat your oven to 350°F and line a baking sheet with parchment paper. Mix all ingredients in a large bowl, shape into 18 equal balls, and flatten into pancakes. Bake about 1 hour, flipping half way through.
Remove from the oven and let cool on a cooling rack. Sprinkle with a little extra xylitol and cinnamon and enjoy!
Per pancake without toppings
21 Calories / 0g Fat / 4g Carbs / 1g Fiber / 0g Sugar / 1g Protein
Makes 12 minis
If you’re not familiar with sufganiyot, they are jelly-filled donuts that are a staple during Hannuka. But of course jelly-filled donuts are not exactly on the healthy treats list, so I wanted to create a more figure-friendly way to enjoy these tasty treats.
1/4 cup unbleached white flour
1/4 cup whole wheat flour
1 large egg white
1/4 cup xylitol* + extra for sprinkling [You can sub regular sugar or other sugar substitutes]
1/2 tsp baking powder
1/4 cup unsweetened applesauce
1/4 tsp vanilla extract
1/4 cup milk [I use Almond Breeze Unsweetened Vanilla Almond Milk]
4 tbsp your favorite jam [I used blackberry preserves]
~1/2 – 1 tbsp agave nectar*
~1 tbsp ground cinnamon
Preheat oven to 350°F and grease mini muffin pan. In a large bowl, mix all ingredients from flour through milk until just incorporated.
Fill each muffin tin with about 1/2 tbsp of mix to just cover the bottom. Place about 1 tsp of jam in the middle of each “donut” and then top with the rest of the mix. Bake for about 12 minutes, until a toothpick comes out clean (minus the jam!), turning half way through.
Remove from the oven and let cool about 5-10 minutes. Drizzle with agave nectar and sprinkle with cinnamon and xylitol. Enjoy guilt-free!
Per mini “donut”
52 Calories / 0g Fat / 14g Carbs / 1g Fiber / 5g Sugar / 1g Protein
*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.
Food for Thought
What are some of your favorite holiday recipes? Do you go towards the healthy options or the unhealthy treats?
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