Wednesday, May 15, 2024

How to eat healthy for Passover

Passover is just a few days away, and many people find themselves with three big challenges: (1) Strict dietary restrictions, (2) Eating too much at nightly dinners for the whole week and (3) Jewish mom’s guilt for not finishing your plate.

While some may think these three challenges can escalate to a dietary disaster, I am here to share my Z-tips on how to breeze through the week and come out happy, satisfied and not too-stuffed!

To avoid a caloric extravaganza and still stay Kosher for the holiday, I invite you to try my three Z-tips as well as three simple recipes.

  1. Make your own healthy dishes, and bring them to the gathering to share with the family. If they push their food on you, you will now have the arsenal to do the same, and as a bonus, you will introduce your family to a healthy dish that you discovered.
  2. Indulge in family bonding time, not just eating. Yes, it is true that we often gather around food to feel close to our loved ones, but I suggest focusing on the conversations and family time more than the food. Once the physical hunger is satisfied, focus on filling yourself up with love and joy from spending time with the family instead of a third helping of the casserole.
  3. If all else fails and you overeat, take plant-based digestive enzymes to help you digest the food.

Quinoa Mac & Cheese with Meatless Meat

(Did you know that quinoa is actually a seed, not a grain, and therefore is Kosher for Passover. It is also high in protein.)

  • 1 package Ancient Harvest gluten-free quinoa macaroni
  • 1 package of Beyond Meat soy-free crumbles
  • 2 cups cheddar daiya cheese (dairy-free)
  • 2 tablespoons vegan butter (I like Earth Balance–it’s dairy-free and soy-free)
  • 1/2 cup unsweetened almond milk
  • Pinch of smoked salt
  • Pepper to taste

Cook macaroni according to the package. Set aside when cooked.

In the same pot, combine cheese, butter and almond milk. Add smoked salt. Cook on medium/low heat to melt the cheese, and then add the meatless crumbles.

Mix everything together and enjoy!

Watch this video to see how to make it.

Smoked Faux-Salmon Dip

  • 2 cups of almonds
  • 1 cup of walnuts
  • 2 carrots, juiced (save pulp and juice separately)
  • ½ sweet onion
  • 2 cloves of garlic
  • 2 tablespoons sundried tomatoes (soaked for 2 hours)
  • 2 soaked dates
  • ½ cup lemon juice
  • ¼ cup carrot juice (more or less to your taste)
  • 2 tablespoons smoked paprika
  • 2 tablespoons nori flakes
  • 1 teaspoon kelp flakes
  • 1 teaspoon smoked salt

To serve with:
Cucumber slices

Red repper, quartered

Place nuts in a food processor, and add herbs and salt to process until smooth. Add the rest of ingredients and continue processing until you get a thick paste. Serve on cucumber slices or in red pepper quarters. Garnish with parsley.

Easy Chocolate Mousse

  • 2 ripe avocados
  • ½ cup coconut nectar
  • ½ cup unsweetened cocoa powder
  • ½ cup vanilla almond milk or coconut water
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract (optional)
  • Coconut shavings for decoration

Blend first six ingredients in a Vitamix (or other high-power blender). Garnish with coconut shavings and enjoy!

Watch the video to see how to make it.

Alina Z.
Alina Z.
Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at, visit Alina’s website at, or follow her on Facebook and Twitter. The Green Goddess blog runs every other Wednesday at

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