What I Ate Wednesday #82: Passover Style

Have you entered my Bob’s Red Mill giveaway yet?

Back in the day I absolutely dreaded Passover. No pasta? Are you kidding me?!

These days it’s more “no legumes?!” There’s a lot less dread going into the holiday since my diet has changed but I do miss my peanut butter, green beans, peanut butter, sugar snap peas, peanut butter.. I mean, I don’t discriminate against other nut butters, but I always go back to the peanut. Before I get into my Passover eats, let me just say that I’m not super strict. I follow the gist of the holiday and many of the rules, but I don’t turn my life upside down and completely rid my house of anything that isn’t K for P.

Breakfast
Egg White Kabocha Banana Scramble Coconut Cashew Butter Blue Bottle Coffee
Probably my most difficult swap because I love my grains with breakfast, but I figured it out. I mashed half of a banana with 6 egg whites and cinnamon, scrambled that, and added some pre-roasted kabocha at the end. I topped it with my coconut cashew butter and called it breakfast! Like I said, I don’t discriminate against other nut butters.

Blue Bottle Coffee Guatemala Santa Ana

I also had a nice treat to go with my breakfast. At Seder, I found the Afikomen [yes, I’m extremely proud of myself] and this awesome coffee was my prize!

Lunch

Mixed Greens Jicama Kabocha Avocado Buffalo Chicken Craisins

I brought a salad to Seder with bell pepper, roasted kabocha, and craisins. I made a ton just in case and ended up bringing some home [darn] so I just used that for my lunch, added some jicama, grilled buffalo chicken, and avocado. Man, Passover is tough 😉

Snack

Kale Mango Smuice Live and Diet LA

Possibly my new favorite smoothie smuice. It’s chock full of veggies so it’s not too sweet [mom, are you reading?] but it also doesn’t taste too “green”.. know what I mean? I still used some protein powder in this even though it’s not necessarily K for P. I check the ingredient list and decided it was a go. I had half of the mix between lunch and dinner and threw the other half in the fridge.

And then I went back for more.. does that kind of defeat the purpose, Whitney?

Kale Mango Smuice

Also, I needed to show off my new cell phone case.

Dinner

Mediterranean Smothered Chicken Iowa Girl Eats

Oh hey there pasta! Sort of.. I had to adjust this recipe for Mediterranean Smothered Chicken to make it Passover-friendly so it pretty much ended up being a really tasty tomato sauce with chicken and zucchini noodles. Still a winner nonetheless.

Snack
Apple with coconut cashew butter.. because how could I say no to more nut butter?

I realized with all of the Passover recipe round-ups that I never did one, so here’s a quick list of some of my Passover-friendly recipes!

Food for Thought

If you keep kosher for Passover, what do you miss most?
If you don’t keep Passover, what would you miss most?

What I Ate Wednesday #40: Passover Fail

I tried really hard. Really, I thought “Passover will be so easy.. I’ll just continue to eat exactly how I always do!” I had recipes ready to go, I had food prepped, and then I realized I forgot about legumes. Ok, no big deal. And then I realized I forgot to read a list of ingredients.

So I’m not perfect.. but I’m doing the best that I can! I mean, it has been a whole day and a half.

Barr & Table What I Ate Wednesday WIAW Maple Cinnamon Walnut Butter Quinoa Granola Slimmed Down Sweet Breakfast Scramble No Bull Burger Passover

[Breakfast]
Slimmed down sweet scramble topped with my homemade maple cinnamon walnut butter, cashew butter, and walnut butter quinoa granola. Success! A delicious, Passover-friendly breakfast.

[Lunch]
Kale salad with lots of veggies, buffalo sauce, and a Savory Mushroom & Roasted Garlic No Bull Burger. Sounds like it should be good.. and then I realized I didn’t read the ingredients on the burgers. One ingredient is lentils; alright, legumes aren’t the end of the world. Oh, how about the barley and spelt? Whoops! Good thing I have the rest of the week to make up for it, right?

[Dinner]
Leftovers! My family always does 2 nights of everything. Seriously, I thought there were 2 nights of Thanksgiving growing up and I didn’t understand why other people didn’t celebrate the second night.

Regardless, the second night of Passover we had some leftovers and some new additions. Salmon, Bube’s brisket, roasted broccoli and sweet potato, and some fabulous charoset which I will be sharing the recipe for very soon! [Figs, orange, and dates! OH MY!]

[Snacks]
Apple.
Carrots with baba ghanoush and curried golden raisin hummus. Gotta work out a recipe for this hummus!
Mini carrot cake cupcake and a piece of dark chocolate covered matzah. Those paleo cupcakes were a huge hit! Glad I doubled the recipe and made minis!

No more No Bull Burgers for me this week.. back on the Passover wagon today. I promise! [Except for the beans in my sweet potato burgers.. ohh legumes, you get me every time!]

Food for Thought

Have you ever failed on day 1 because of minor oversights?

Does your family have any traditions like my family’s two-night celebrations?

Maple Cinnamon Walnut Butter

It’s no secret that I love nut butters. I think my biggest concern about Passover was that I wouldn’t be able to have peanut butter for a week. That meant I needed to get on the stick and make some of my own nut butters! First up was my cashew butter. It’s so delicious and creamy, but I couldn’t just settle for one butter.

Next up was the walnut butter. I knew I wanted to add a little extra flavor to the mix to balance out the bitterness of the walnuts and I absolutely love the result! It’s also perfect for my Quinoa Granola!

Maple Cinnamon Walnut Butter

Makes twelve 2 tbsp servings

Maple Cinnamon Walnut Butter Barr & Table

Ingredients
– 12 oz raw walnuts
– 2 tsp maple syrup
– 1 tsp ground cinnamon
– 1/2 tsp sea salt

Directions
Preheat oven to 350°F. Spread the walnuts onto a baking sheet and place in the oven for about 10-15 minutes until toasted. Remove from the oven and let cool.

Add the walnuts to the food processor and start blending! The processing takes about 10 minutes, stopping at times to scrape down the sides. After the walnuts start to form a paste, add the syrup, cinnamon, and salt. Once fully processed, store in an air tight jar in the refrigerator.

It may serve less, depending on how much you eat while you’re making it! 😉

Nutritional Information
Per 2 tbsp serving

196 Calories / 18g Fat / 5g Carbs / 2g Fiber / 2g Sugar / 5g Protein

Food for Thought

What is your favorite nut or seed butter? Do you or have you ever made your own?

Spaghetti Squash Kugel

Every year, Passover sneaks up on me and I’m never quite prepared. But over the past couple years, I’ve really learned a lot about food and nutrition. So this year, especially, I was excited to put my new knowledge to work.

Kugel is a traditional Jewish dish make with egg noodles, but that’s obviously a no-go on Passover. Seeing how people have been using spaghetti squash as a pasta substitute, I thought this could be the way to a successful Passover kugel.

I made 2 single-serving kugels, but this recipe can easily be multiplied to make a full dish.

Spaghetti Squash Kugel

Makes 2 servings

Spaghetti Squash Kugel Passover Recipe Barr & Table

Ingredients
– 1 cup cooked spaghetti squash
– 1 egg white
– 1/2 tbsp Brummel & Brown
– 1 tbsp xylitol [You can substitute raw sugar or white sugar]
– 2 tbsp light cream cheese
– 2 tbsp 0% plain Chobani
– 1/4 tsp ground cinnamon
– Pinch of salt

Optional Mix-ins
– Raisins
– Apples
– Sliced almonds

Directions
Preheat oven to 350°F. In a small bowl, whip the egg white into stiff peaks and set aside. I highly recommend whipping the egg white with an electric mixer.. unless you want a really good arm workout!

In a medium bowl, melt Brummel & Brown. Mix in xylitol, salt, cinnamon, cream cheese, and Chobani in that order. Fold in spaghetti squash and raisins and taste. At this point, adjust any seasonings to taste if you like it sweeter. Finally, gently fold in the whipped egg white.

Divide the mixture equally into 2 greased ramekins and sprinkle with a bit more cinnamon. Bake for 40-45 minutes until cooked through and serve immediately.

Nutritional Information
Per single ramekin without mix-ins

96 Calories  /  4g Fat  /  13g Carbs  /  1g Fiber  /  4g Sugar  /  5g Protein

Food for Thought

Do you have a favorite Passover recipe?