Happy, Healthy June! Plus My Go-To Fresh Menu

I try to eat mostly vegetarian and low carb during the week.  It’s my personal plan for counteracting the mounds of challah, meat, and homemade sweets overflowing from my (and most) Shabbos table(s).

June is the time we all start thinking more about health, something about the heat I think. In honor of our healthy endeavor I thought I’d share a sample of my “healthier” style breakfast, lunch and dinner ideas.  Mind you I am no nutritionist and generally leave the official, healthy, heavy lifting to Tamar.

Breakfast:

Halva-Inspired Frozen Yogurt

For breakfast I swap the vanilla frozen yogurt for unsweetened, plain, Greek style yogurt.  The silan and dried dates supply sufficient sweetness, plus iron and I love the added crunch and protein provided by the nuts – I often use almonds, walnuts or whatever nuts I have handy in the house.

Lunch:

Tofu Tomato Salad

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One of my fave, go-to, simple, I-am-starving-NOW-and-am-craving-something-HOT,  solutions.  I have been known to whip this up for breakfast and lunch… on the same day.  My kids love snagging a piece of “tofuf” (as they call it) fresh out of the pan.

Dinner:

Mozzarella Mushroom Burgers and Quick Gazpacho

Mushrooms are so hearty and meaty, and earthy and satisfying especially topped with melted mozz and briny, roasted, red pepper strips.  I often ditch the bread unless I am really craving it and then I opt for slices of toasted crusty whole grain.

What’s your go to “healthful” meal?  Let me know in the comments below.

Happy, Healthy June!