Should Holiday Food Be Healthy? Rate Your Meal

A Fresh Take on Easter and Passover Meals

I'm already thinking about the upcoming holidays (Easter and Passover). I'm thinking about the indulgences and wondering why holiday food can't just be healthy food? Should it? 

 Do celebrations really have to be a high-calorie, high-carb, high-fat meal every time we celebrate? OR Do should we be careful about what we are eating as we age? 

After all, a holiday is about connection, tradition, and joy—not sabotaging our health. And as we get older, paying attention to blood sugar, blood pressure, and heart health becomes more important than ever. Do you agree? 

I'm Rethinking Holiday Meals

I'm getting away from the idea that holiday meals need to be indulgent and fattening to feel special. But what if “special” could  mean low calorie nourishing, energizing, and satisfying—without the heavy after-effects? Would you go for that? 

Personally, I love simple vegetable-based dishes. No oil, no cream, no butter, no breading, no fuss—just real food with real flavor. 

When you let vegetables shine on their own, you start to appreciate their natural taste in a whole new way.

I do add herbs and spices—such as oregano, green onion, fresh ginger, salt, or cracked pepper—which can elevate a dish without overwhelming it.

Did You Know?  Food Choices Affect Cravings and Food Preferences

I’ve noticed something about food :
The more processed carbs and high-fat and high sugar foods I eat, the more I crave them and then simple vegetables just doesn't really appeal do it for me. I just want more stimulating high sugar and fat foods. Have you noticed it too? I salivate just looking at these donuts.

These are vegan gluten-free donuts from a GF bakery near us. 

But I also find that the opposite is also true.

When I eat mostly simple, whole foods—such as vegetables, salads, and sweet potatoes and protein—my tastebuds shift. I begin to genuinely appreciate those clean, natural flavors. My cravings settle down, and meals feel more satisfying without being heavy with salt, sugar, fat, etc. 

Does that happen to you too? 

My Holiday Menu is Going To Be Simple This Year

Here’s my simple, plant-forward menu idea I put together: Personally, I just can't afford to gain any weight, raise my blood sugar, or cholesterol. 

Starter

• Spring Fresh Mushroom Soup (link to recipe)

Main & Sides (***scroll down for recipes)

• My Favorite Salad (recipes and photos below0

• Broccoli with fresh grated ginger and tofu

• Baked sweet potatoes sprinkled with cinnamon or chives

• Easy braised asparagus with salt and cracked pepper

Dessert

• Baked apples with raisins and cinnamon ( add (vegan) vanilla ice cream on top if you must for an indulgence)

This kind of meal feels festive, colorful, and deeply satisfying—without the heaviness, blood sugar, and blood pressure spikes that often comes with most traditional holiday spreads.

What About You?

 Do you feel happy and comfortable after a huge holiday food indulgence? 

Will your Easter or Passover table look traditional, lighter, or somewhere in between? There’s no one “right” way—just what makes you feel your best while still enjoying the celebration! 

If you don't celebrate holidays- it's still a simple nice dinner.

My Favorite Salad

Love this health hearty salad

Ingredients

Greens of choice (I use romaine or a curly green, chopped)

1 cup of walnuts

1 cup of cooked chickpeas (leave out for Passover if you don't eat kitniyot)

1 cup of red onion, sliced 

1 cup of chopped tomatoes

1 cup of chopped red, yellow, or orange peppers

1 cup of pitted kalamata olives

1 cup of cucumbers

1/2 cup of jarred red pepper strips (pimentos)

Directions:

Place the washed and chopped greens in a large wide bowl (enough to cover almost the top of the bowl) Add each of the ingredients individually to form a topping to the salad as shown in the photo.  Bring to table and toss at the table. I eat mine plain but you could toss with your favorite dressing.

Notes: The greens are on the bottom before I mix the salad.

Broccoli with Ginger and Tofu

Prep Time: 10 minutes

Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

Ingredients

• 2 cups broccoli florets and stem

• 1 block firm tofu, cubed or slabs

• 1 tbsp fresh grated ginger and 1/4 cup of red pepper slices

• 2–3 tbsp vegetable broth

• Salt to taste

Instructions

1. Lightly sauté broccoli with the red pepper until bright green and tender.

2. In a pan, heat tofu with a 1/2 cup of broth or water.

3. Add fresh grated ginger and cook for a few minutes.

4. Combine with broccoli and season with salt.

5. Serve warm.

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Baked Sweet Potatoes with cinnamon or green onion

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

• 4 medium sweet potatoes

Instructions

1. Preheat oven to 400°F.

2. Wash and pierce sweet potatoes with a fork.

3. Place on baking sheet.

4. Bake for 40–50 minutes until soft.

5. Serve as is or with a sprinkle of cinnamon.

   
   

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Braised Asparagus with salt and cracked pepper

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 1 bunch asparagus, trimmed

• 1/4 cup water or vegetable broth

• Salt and cracked pepper to taste

Instructions

1. Place asparagus in a skillet with 1/2 cup water or broth.

2. Cover and cook over medium heat until tender-crisp.

3. Season with salt and cracked pepper.

4. Serve immediately.

 Baked Apples with Raisins, Nuts and Cinnamon

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 4 apples, cored

• ¼ cup raisins and 1/4 cup of chopped walnuts

• 1 tsp cinnamon

• ½ cup water

Instructions

1. Preheat oven to 375°F.

2. Place apples in a baking dish.

3. Fill centers with raisins, chopped walnuts, and sprinkle with cinnamon.

4. Add water to the bottom of the dish.

5. Bake for 25–30 minutes until soft.

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   Here are a few extra Passover recipes 

   Askenazi Charoset
   Sephardic Charoset 
   Vegan Chopped Liver 
   Gluten free matzo balls (vegetarian, not vegan) 
   
   
   Are you thinking about the holidays? What will you be eating for the holidays? What are your thoughts? 
   
   
   
   

Manatee Sightings

I am extremely excited to share with you some manatee photos seen from our friend's condo balcony on the 10th floor over the intracoastal.  The photos were taken with a cell phone. It appears to be an adult with a baby. 

Sharing on Saturday's critters.Viewing Nature With Eileen

Spring Mushroom Soup (Instant Pot or Stovetop Recipe)

What's in my soup pot right now? 

With the first signs of spring beginning to appear, my trusty soup pot naturally starts to feel a little lighter, and I start to think about making my light spring mushroom soup.  

Ah! The Beginning Signs of Spring

Are you dreaming of spring? I love it when the delicate little crocuses start popping up their heads, my perennial mint shoots magically appear, and the faithful forsythia bushes splash sprays of cheerful yellow across neighborhood yards. 

When I was young, we always had forsythia branches on our Passover Seder table- a sign of spring for sure.

Spring is the perfect time to trade heavier winter soups for something a little lighter such as a light mushroom soup.

An Easy Light Mushroom Soup For Spring

This light spring mushroom soup comes together with a handful of simple vegetables and sometimes if I am in the mood, I add a touch of herbes de Provence. 

I like to toss everything into the Instant Pot and let it do the work. In a short time, you have a beautiful, fragrant vegetable soup that works perfectly with a light lunch or an elegant meal starter. 

South Florida

 In retirement, I now spend winters and spring in warm and sunny South Florida, but I do vividly remember the excitement of watching those first signs of spring appear after a long harsh winter when I lived in Pennsylvania.

Weekly Soup 

Soup has always been weekly staple in our home, and I usually make a pot that lasts three or four days. While I do enjoy most soups year-round, certain recipes feel especially right for certain seasons. This easy light spring mushroom soup is one of my favorites—simple, rich in flavor, and satisfying. The Instant Pot makes it effortless, but it can easily be prepared on the stovetop as well.

Do You Make Soup For The Holidays?

With Easter and Passover just around the corner, this light vegetable soup will make a lovely addition to your holiday table, but try it now and see how you like it first.  I hate trying a new recipe on a holiday.

Ingredients for Light Spring Mushroom Soup

2 cups of diced onions

2 cups of diced carrots 

2 cups of diced zucchini 

3 cups of sliced mushrooms (or 8 ounce container) 

2 cloves sliced fresh garlic

2 bay leaves (remove before blending and eating)

1 gluten-free bouillon cube ( I use vegetarian chicken flavored)

6 cups of water or to barely cover vegetables

Salt and cracked  to taste

To make a thicker soup: 

Mix 1 1/2  cups water, 2 tablespoons of potato starch or corn starch, 2 tablespoons of tamari sauce in a bowl. Add to the soup, stir, and heat. It will thicken the soup.

Optional: herbs de Provence to taste 

Directions: 

Add everything to the liner of the Instant Pot. Set timer to pressure cook for 5 minutes. When done, allow to sit for 5 minutes and then release the pressure according to the manufacturer's instruction. When all steam is released, carefully open the lid. Using a slotted spoon carefully remove the bay leaves. Then using an immersion blender, blend to your desire consistency. I don't like to blend too much. I like mine best with pieces of vegetable. To make a thicker soup:  Mix 1 1/2  cups water, 2 tablespoons of potato starch, 2 tablespoons of tamari sauce (omit the tamari on Passover) in a bowl. Add to the soup, stir, and heat. It will thicken the soup.

My Notes: 

1. This soup is dairy-free, gluten-free, and vegan making it allergy friendly and perfect choice to serve to most guests.

2.  If you are gluten-free make sure to use a gluten-free bouillon cube. 

3.  For Passover, make sure to use a kosher for Passover bouillon cube and omit the tamari sauce on Passover.

4. I like to add gluten-free crackers to my bowl of soup or gluten-free matzo to my bowl for a little crunch. 

My spring tablecloth 

Pink Martini Steals The Show

Are you familiar with the musical group called, Pink Martini? Do you like International music?