Summer is almost over, school is about to begin and the High Holidays are approaching. I look forward to all our Jewish holidays, even the “dreaded” three-day Yom Tov. It helps that I work for a Jewish company so I am not missing any work, but I especially appreciate the family time without work or digital distractions. Connecting to a day of rest is one of the healthiest things we can do for our bodies, but because we like to eat (a lot) on the Jewish holidays, we have to plan properly to stay healthy.
My goal at all Shabbat and holiday meals is to feature vegetables for two thirds of the menu (and my plate). Luckily, most of the simanim (symbolic foods) can help us out. With carrots, leeks, cabbage, beets, and pumpkin among the foods that promise a year of health and wealth, there are some great choices at your local market.
Many Israeli grill restaurants offer small plates to start the meal, with yummy fresh salads. This is fun to try at home and I frequently start my meals with spicy Moroccan Carrots, Cabbage Slaw, Cumin Dusted Beets, and Roasted Pumpkin. Enjoy a small taste of challah dipped in honey, but go wild with the salads. For the main course, find creative ways of incorporating vegetables, like these two delicious new recipes.
This quick and easy Asian noodle dish can easily serve as a main course because of the hearty wild mushrooms. I used whole grain egg noodles which hold up really well to reheating if you want to make it ahead. You can add all sorts of vegetables or thin-sliced beef or chicken, it is very adaptable and easy too.
Veggie Chicken Sausage Cholent
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Cholent is a go to easy Shabbat or holiday meal, but usually it is filled with fatty meat. I tried vegetarian chicken apple sausage and it came out amazing, with spices and flavors that mimicked meat, without the fat. Using a 4 Bean Mix and Vegetable Broth, it can’t get much easier! If you prefer meat, you can use a real chicken apple sausage, either way it is much less fat and calories than regular beef cholent.
By highlighting vegetables throughout your holiday menu you can enjoy healthy eating all season long.
My tip for holiday healthy eating is to try and make sure that there are more vegetables on the dinner table than normal. I like to add a little glaze to them using light brown sugar and very little salt to any of the other foods.
We try and go meatless at least twice a week
Start your Yom Tov meal with a vegetable soup. It is low fat and will fill you up, provide a few servings of vegetables, hydrate you, and leave less room for entrees, sides, and desserts.
I like a 3 bean casserole.
For my vegetarian guests, I am planning to make stuffed Portobello mushrooms with a challah and apple stuffing.
try to use more natural products less processed foods
Eat chicken instead of red meat.
no chicken/turkey every meal. substitute w/ fish meals. go light on starches and desserts. lots of veges and fruits. not necessary to serve meals w/ more than a salad, main, and light dessert meal.
Don’t eat too much!
Yes, this is a great yom tov activity.
make sure to take time for long walks!
I used oats instead of bread crumbs in chicken-turkey meatballs. They came out very tasty, with a very pleasant consistency.
I love the fall Holidays, as the fall / harvest vegetables are now in season. I use for the first time in the year acorn squash, pumpkin, and butternut squash in soups and side dishes. I also start making soup for Friday nights and Yom Tov, starting Rosh Hashanah, as well as my hearty Sukkah Soup!
eat less
A healthy holiday would mean eating in moderation!
We’re going to have a healthier holiday by walking together as a family after dinner.
I find R”H the easiest to be healthy – everything is inspired by the fruits and veggies of the simanim!
I thicken my gravy with potato flakes.
My latest tip is to use greek plain yogurt in place of sour cream. Tastes great and is better for you.
I do the holidays vegetarian. Looking forward to making my grandmother’s Greek salad for Yom Kippur. Minus the herring.
My “go to” holiday snack has only two ingredients: apples and honey!
Love the tote! Perfect for carrying home a multibox of matzo.
I substitute apple sauce for oil in many baked goods.
I substitute nonfat Greek yogurt for sour cream in recipes.
We have vegetarian meals at least twice a week.
I love to roast vegetables in the oven with a touch of salt, pepper, garlic powder and olive oil.
I try to replace chicken broth for butter in many dishes
My tip is to not add salt when you are cooking to keep the dish healthier
My mother makes meatballs for me for many of the Holiday meals. One time, she found a way to make them even healthier by cutting down the amount of breadcrumbs used in the recipe. She may have reduced the amount of egg too. This is significant because of my Lapband. The balls were smaller in size, but they still tasted very good!
I love experimenting with green beans and herbs. One of my favorites is dill green beans!
Eat more. Weigh less.
Potato/apple tzimmes is my favorite!