Tag archive for "Sugar"

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

breakfast recipes, kosher bread recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

2 Comments 08 January 2012

I originally found this whole wheat banana bread recipe on the King Arthur website. I kept experimenting and trying to make it taste good while making it low fat and sugar free. When I tried using Earth Balance instead of butter, it really was still not low fat, and it had a bitter after- taste. I decided to try applesauce instead of the butter and it added a nice sweetness to the recipe while still keeping the banana bread moist. I also substituted brown rice syrup for the brown sugar  and it was slightly less sweet but delicious.  I doubled the amounts, and baked this delicious healthy breakfast bread into mini paper loafs and sent it over to my married kids so that they keep coming back for more…….

If you use brown rice syrup in this recipe you will taste the delicate sweetness but you will not experience the sudden spike in blood sugar caused by desserts made with regular sugar .  Natural, and made with fermented brown rice, brown rice syrup is a great source of manganese, iron, potassium and B- group vitamins. Read more about Brown Rice syrup HERE. Enjoy! Marlene

 

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Ingredients

    Whole Wheat and Honey Breakfast Banana Loaf Recipe:
  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
  2. In a large bowl, beat together the applesauce and brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
  3. Beat in the honey and eggs.
  4. Add the flour, then the walnuts, stirring until smooth.
  5. Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
  7. *All ovens vary in temperatures so please use your discretion with baking times! Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
  8. Yield: 1 loaf, 16 to 18 servings.
http://www.thejewishhostess.com/whole-wheat-and-honey-breakfast-banana-loaf/

 

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Warm Breakfast Quinoa With Almond Butter and Cinnamon

breakfast recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, sugar detox recipes

Warm Breakfast Quinoa With Almond Butter and Cinnamon

8 Comments 04 January 2012

This morning I couldn’t wait to start Sari’s Sugar Detox so I cooked up  a breakfast recipe that was inspired by the Couldn’t Be Pareve website. I omitted the sugar and replaced it with a little bit of honey.  This recipe is gluten free, soy-free, and vegan. I really enjoyed this warm nutty quinoa. It really made me feel like I was finally giving myself a great start to a long day. You may have to play around with the amount of cinnamon or honey that you prefer, but feel free to add a variety of fruits or ground flax seed. This quinoa recipe is large enough for at least 2 people so make sure to share it with a family member or just cut the recipe in half.

I can’t guarantee that your kids will say that it tastes as good as a box of Cinnamon Toast Crunch, but you can give it a try! Enjoy ! Marlene

Warm Breakfast Quinoa With Almond Butter and Cinnamon:

kosher recipe ingredients:

  • 1/2 cup apple sauce
  • 1/4 cup water or almond milk
  • 1 tablespoon almond butter
  • 1/2 tablespoon of honey
  • 1 teaspoon cinnamon
  • 1 cup cooked quinoa
  • dried fruit and nuts for topping
  • honey for topping (optional)

Combine the first five ingredients (apple sauce through cinnamon) in a small saucepan. Cook over medium-high heat, stirring frequently, until the almond butter and honey are melted and the mixture is hot. Add the quinoa and stir until hot. Divide between two bowls and top with dried fruits and nuts. Drizzle with honey if desired.

 

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Apricot Almond Cookies with Amaretto Icing

kosher dessert recipes, kosher recipes, rosh hashanah desserts

Apricot Almond Cookies with Amaretto Icing

1 Comment 15 September 2011

Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!

How stunning is this blue agate napkin ring? Available in tons of colors!!

click HERE for Paulina Ashkenazi Designs Facebook Page

by Paulina Ashkenazi

  • 1/2 cup (1 stick) unsalted butter or margarine , at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup slivered almonds, toasted

Icing:

  • 1 ¾ cup confectioners’ sugar
  • 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
  • ¼ teaspoon almond extract

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

For the Cookies:

  1. In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
  2. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
  3. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing:

  1. Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
  2. Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.

 

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Easy and Healthy Blueberry Yogurt Muffins

kosher dessert recipes, kosher recipes

Easy and Healthy Blueberry Yogurt Muffins

No Comments 19 August 2011

With just 80 calories per cup and virtually no fat, tons of vitamin C, great antioxidant power, blueberries,washed  well, should be in your diet.
I discovered this healthy blueberry muffin recipe years ago and I love it because you don’t even need a mixer. It’s low in sugar and you can literally whip it up with a fork in minutes. Bake them this Sunday morning!

Enjoy the rest of the summer!

             Marlene

Easy  and Healthy Blueberry Yogurt Muffins:

  • 2 cups flour
  • 1/3 cup of sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup of orange juice
  • 2 tsp vegetable oil
  • 1 tsp vanilla
  • 1 8 oz container of vanilla yogurt (for less sugar use plain)
  • 1 egg
  • 1 cup of fresh or frozen blueberries
  • sugar to sprinkle on top
  1. Combine dry ingredients with a fork and make a well in the center.
  2. Add wet ingredients in the center and stir until moist.
  3. Fold in blueberries and stir just until combined.
  4. Spoon into muffin pans that have been sprayed with Pam.
  5. Bake at 400 degrees for 18 minutes.

Remove immediately. Enjoy.

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Agave Lemonade

kids, kosher dessert recipes, kosher drink recipes, kosher pareve recipes, kosher recipes, rosh hashanah drinks

Agave Lemonade

2 Comments 17 August 2011

This recipe is easier than regular lemonade recipes because it uses raw agave syrup.  Agave is a liquid sugar (with a low glycemic index), so you don’t have to spend the time dissolving the sugar in the water, or ending up with the sugar sitting on the bottom of your lemonade glass.

Serves 6

Ingredients:

  • 1 cup lemon juice
  • 2/3 cup raw agave syrup
  • 6 cups water
  • ice

sliced lemons and limes for garnish

1. Combine the lemon juice, agave and water in a pitcher.
2. Stir to combine.
3. Pour over ice and serve.

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Recipe Courtesy of Weelicious.com

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Summer Blueberry Picking and a Great Recipe for  Blueberry Pie!

kosher dessert recipes, mothers day recipes, shavuot recipes and ideas

Summer Blueberry Picking and a Great Recipe for Blueberry Pie!

No Comments 22 July 2011

Thank you Joy Betesh for sharing a bit of  your summer fun with us!! Cant wait to take the kids to the blueberry farm! Marlene

Hi Marlene,

Every summer we go blueberry picking at Emery’s Blueberry Farm in New Egypt, NJ. www.emerysfarm.com
It is fantastic and so much fun!  A tractor pulled wagon takes you out to the blueberry fields and they give you a bucket to tie around your waist.(You feel like Huckleberry Finn!) The blueberries are organic…so you pick some and then eat some. They are delicious and so healthy…..by the end of the day you feel so much smarter!!
We pick about 15 pounds of blueberries and freeze them on a tray. We eat them all winter and before you know it, it’s summer and time to go blueberry picking again!
Every Friday night we have pie for dessert, apple pie, peach pie, strawberry rhubarb pie……but everyone loves blueberry pie the best.
Here’s my recipe for Blueberry pie made with an oil pie crust that is so easy, parve and delicious!

So Easy Pareve Pie Crust:

  • 1 1/2 cups of flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons water

Mix flour salt and sugar together, add oil and water and m ix with wooden spoon till forms a ball.
Roll out dough between 2 pieces of wax paper and turn into a 8  inch pyrex pie plate
Trim edges and reserve for lattice topping.

Blueberry Filling:

  • 3 Cups Fresh or Frozen Blueberries
  • 1/4 Cup sugar(or more if you like it sweet rather than tart)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 cup flour

Mix all ingredients together in a bowl
Pour into pie plate and top with lattice strips and sprinkle with cinnamon and sugar
Bake at 350 degrees till golden brown and bubbly about 45-50 minutes.

Joy Betesh
Cartridge World
1815 Highway 35, Oakhurst, NJ, 07755
Tel.732. 531. 4232 Fax. 732.531.4239
Call Toll Free for a Quote: 1-888-3-GOT-INK
www.cartridgeworldusa.com/store47
WHY PAY MORE TO PRINT?

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Jewish Hostess of the Week Rachel Packer-Mom With an Allergy Free Mission

kosher dessert recipes, kosher pareve recipes, shavuot recipes and ideas

Jewish Hostess of the Week Rachel Packer-Mom With an Allergy Free Mission

3 Comments 01 June 2011

 


When I first met Rachel Orenstein Packer, I was SO impressed with  how she turned her son’s allergies into a personal mission to educate herself  about cooking allergy free so that her son could enjoy Jewish holidays and family meals. I LOVE her mantra “When Life Hands You Lemons…Make an Egg-Free Lemon Cake.” I encouraged her to start her own  blog because I know that this is a new hot topic for many moms nowadays. Growing up we really never heard much about children’s allergies, but it seems that the topic is now coming to the forefront in many households.  Not long after meeting Rachel, I discovered that my own teenage son was also allergic to egg and dairy. What a small world! Enjoy Rachel’s recipe and Happy Holidays! Marlene

Please visit Rachel’s blog at Life Is Good Lick the Bowl.

by:Rachel Ornstein Packer

When my son was diagnosed with severe food allergies at three, it literally turned my family’s world upside down. It was a mission I didn’t want or ask for, but I had no choice.  So I rolled up my sleeves and armed myself with knowledge regarding food allergies, forced myself to learn how to bake (something I really didn’t do very well before allergies) and became an advocate/ freelance writer regarding food allergies, recipes and nutrition.

The mission of food allergies is a major focus for her family as it affects many of the decisions they make regarding holidays, school celebrations and vacations.  It’s important to not become consumed by the mission, rather, incorporate it into your life, try to achieve some kind of balance, and don’t forget to truly embrace the moments and simchas that truly deserve our full attention.  When I first started to bake, I felt I needed to prove to everyone that allergy- free food was stellar to its allergy counterparts.  I would spend long hours in the kitchen whipping up desserts to impress those who didn’t even have allergies when all Ari wanted was cupcakes.  In retrospect, that’s what I mean about being consumed by a mission.  I was missing out on time I could have spent with my family.

Balance is something we all strive for as mothers, hostesses, advocates, business professionals etc….  We are multi-tasking so much everyday that sometimes we just forget to relax and just be in the moment.  Perhaps that means letting something go in your schedule because you choose to do something fun with your kids instead, or leave work early to have dinner with the family.

Make the upcoming Shavuot holiday one that is stress free, easy and delicious.  Below is a recipe for Le Petite Strawberry Shortcake with Vanilla Sauce.  It’s a lovely, light, summer type dessert that is sure to impress without a lot of fuss or baking time.  Enjoy the moment with your family.

Fresh and Creamy Le Petite Strawberry Shortcake with Vanilla Sauce

Dairy Free and Egg Free

These biscuits are adapted from The Joy of Vegan Baking-Colleen Patrick-Goudreau

Allergy Free Ingredients:

  • 1 1/3 Whole Wheat Pastry Flour (you can use unbleached all purpose instead)
  • 1/3 cup unbleached flour
  • 1 TBSP baking powder
  • ½ tsp. salt
  • 1 TBSP wheat germ (optional, I use it for a nutritional boost)
  • 1 TBSP SUCANAT ( you can use any type of sugar or eliminate altogether)
  • 1/3 cup canola oil
  • 2/3 cup soymilk (use vanilla soymilk if you want a little extra sweetness)

Directions:

Preheat oven to 475

Lightly grease a cookie sheet (I line mine with aluminum foil)

In a large bowl, combine the flour, baking powder, sugar, wheat germ and salt.  Use a whisk to fully mix them together.  Add the milk and oil until the dry ingredients are moistened.  It will be very thick and sticky, not like cake batter. Use a regular heaping tablespoon to scoop batter onto the cookie sheet.

The recipe originally yielded 24 smaller sized biscuits.  I doubled the scoop to make them larger as shortcakes.  It should yield 10-12 biscuits depending on how large you want to make them.

Place them at least 1 ½ inches apart and bake until the bottoms are golden brown, about 8 minutes.

Vanilla Sauce

I love this sauce.  It is slightly frothier than regular sauce, but not quite cream. I like it because it has a rich vanilla flavor but isn’t as heavy as whipping cream.  Certainly, you can use any store bought whip topping, and in the case of dairy allergies-there are plenty of good dairy free ones as well.

  • ¼-cup soymilk
  • ½-cup canola oil
  • 1-2 TBSP sweetener (I use Florida Crystals)
  • 1 tsp. cornstarch (or potato starch)
  • 1 tsp. good quality vanilla (good quality vanilla makes a big difference in taste)

I have tried making this with a blender, processor and beaters.  The hand beater worked the best.

Combine the soymilk, sweetener, starch, and vanilla and beat until combined.  Slowly drizzle in the oil and continue to beat until the mixture is frothy and slightly thick.

Place in the fridge for roughly an hour or so.  As it gets colder, it thickens slightly.

Assembly

  1. Wash, hull and slice strawberries (You only need 1-2 large to fill the biscuit with extra for the plate)
  2. Make sure the biscuits are cool before splitting them in half.
  3. Place a few strawberry slices on the bottom half of the biscuit and drizzle sauce.
  4. Replace the top of the biscuit and drizzle sauce over the top.  Decorate plate with extra strawberries. Serve immediately.*This sauce is also great for any kind of fruit dipping, or to drizzle over a brownie, or even ice cream.

 

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Sugar Detox- Day 18!

healthy body, healthy living

Sugar Detox- Day 18!

2 Comments 19 May 2011

 

Hello Sugar Detoxers!

How are you doing? Today is Day 18 on our Sugar Detox. Is it getting hard for you to keep up this regimen of eliminating refined sugars? I’m sure that it is! It’s so unfortunate for us that the USDA named sugar as the number 1 food additive. It’s added to pizza, hot dogs, boxed rice, soup, crackers, flavored yogurts… We simply cannot get away from the substance that literally destroys lives. I know that is a bold statement to make- but it is a fact that becomes more clear as time passes. Newspapers and magazines   are making headlines on articles about sugar.  If we all know how bad sugar is for our health, don’t  you think that the American government would know this also? Wouldn’t it be amazing if the government put a ban on sodas and soft drinks. I know I am sounding idealistic and unrealistic, but before any reality there is always a dream. So lets keep dreaming!  How wonderful would it be if we no longer have to witness our children downing a can of Coke? It breaks my heart to know that going to a children’s birthday party means coming home with a candy bag that can basically feed the whole block.

As many times as we discuss the negative effects of sugar I can’t stress enough that this is real. This is an epidemic that is affecting America, yet we still allow it in our homes.

Let’s do an awareness experiment. Go into your food pantry and see how many items have sugar or white flour in the ingredients. It’s mind boggling how we bring this drug into our homes and actually serve it as food. My suggestion is to fill the fridge with the best high quality fruits and vegetables. Always have a platter cut and ready to eat, so when you or a family member is ready to munch- its there for you -ready to eat!

I know Sugar Detox is pushing the comfort level for many people. Honestly- its asking a lot from me! We are surrounded by sugar laden foods almost everyday  and are constantly troubled with trying to stay away from sugar.

Let’s create power in numbers! Let’s make a deal- if you stay away from all your sugar favorites, then I’ll stay away from my favorites! Let’s make this coming week, the best week that we can. If you cave in- don’t worry! Just get back on track right now. Eat whole foods and I know you will feel great, look awesome and help your health and wellness in its most natural way.

Please comment  below!
Sari Dana
Health Coach
Fitness Professional

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SUGAR DETOX- DAY 2!

healthy body

SUGAR DETOX- DAY 2!

6 Comments 02 May 2011

 

Hi Detoxers,

The greatest part about being on the challenge is  changing the way you are eating, and looking to make long lasting changes for the betterment of their health and wellness. Who knows how this is going to snowball. There is a ripple effect whenever someone is on to something big- and ridding sugar from your diet is BIG!

All I can say is “Hooray to US!”

A major part of the success of this challenge is your “e-mail buddy”.

I’m still pairing people up, so send me a note if you need help!

I’m  receiving such exciting feedback  on how  women on the Detox are beginning to gain awareness of what foods are being put in their bodies. More awareness than ever before!
For instance, a bite of “this” and taste of “that,” – usually the thought was, oh, its only a little piece of cookie…cake..etc..
Most people never realized the hidden sugars that are found in many foods like breads, dressings and white rice sushi.

Here is the question of the day:

Can I use cane juice or cane fiber? How about honey?

One hundred grams of dried cane juice is pretty much the same thing as 100 grams of other sweeteners, no matter what you call it. Dehydrated cane juice is sugar. It simply sounds like a whole food.”

Every commonly used sweetener is as bad as sugar when it makes up a significant part of the diet.

Albeit, evaporated cane juice does not undergo the same degree of processing that refined sugar does.
It’s benefits is that it does retain trace vitamins and minerals.
Cane juice has the same amount of calories as sugar but since its  sweeter, you might get away of using less of it than sugar-which is always good!

There are mixed reviews about whether honey is better than sugar. It depends on the individuals health and condition. Consider: Honey is a sweet, thick  fluid made by honey bees from the nectar of flowering plants. Honey is sweeter than sugar ( almost 100% sucrose), has more calories than sugar and raises the blood sugar even more than white sugar. The plus side is that  raw honey reportedly has medicinal benefits and contains enzymes and small amounts of minerals and B-complex vitamins.

Whether you’re talking about cane sugar, honey, barley malt or sucanat , they’re all primarily simple sugars, simple carbohydrates.
People should understand that, if they’re eating 150 pounds of sugar a year and you change that to 150 pounds of barley malt, you’ll have the same problems with your immune system and blood sugar levels you would have if you are eating the sugar.

The bottom line is- use these sweetener substitutes sparingly!

From my own experience, I  use as much “real” food  sweeteners as possibly. Eating a sweet potato  is a great way to satisfy a sweet tooth. If someone told me that last year, I would of thought they were crazy. A sweet potato vs. Oreos? No way!  I can assure you, its works. If you are new to detoxing from sugar it will take some time to retrain your taste buds. When you can start tasting the sweetness of a carrot or even the sweetness in brown rice, thats when you know you’ve got it.

Until then, use sweeteners such as Agave, Stevia, honeycomb raw honey,-use it sparingly and if needed. Notice how you may need  a certain amount of sweeteners on week 1, and less of it by week 4 and so on.

Here is  typical food plan on a Sugar Detox:

Breakfast- steel cut oatmeal with greek plain yogurt and berries.

Lunch- Ezekiel wrap bread with black beans and brown rice, chumus

Dinner- vegetable soup, tossed salad, olive oil and lemon dressing topped with fish (or protein of your choice)

2 snacks per day if needed, examples-  apple with some walnuts, seasonal fruits, carrots.., yogurt with fruit

Comment below on with your progress!!

Please Note: This is a general guide on how to eat more healthy food and omit processed and refined flours and sugars.

It does not take the place of private counseling. My goal on this site is to bring awareness to eating in a healthy and balanced way; to lose weight, feel great and ward off diseases that so many Americans are faced with.

Good News!

I am offering a free health history evaluation in person, or by phone for those who are interested in receiving individualized recommendations and nutrition advise based on your goals.

Its my pleasure to help you!

Sari Dana 917-517-7542

Subscribe Here for free HEALTHY KOSHER RECIPES and  GORGEOUS  JEWISH HOLIDAY TABLE SETTINGS all throughout the year!

 

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Low Fat Rice Pudding

kosher dairy recipes, kosher dessert recipes, kosher passover recipes,seder table Ideas, rosh hashanah desserts, shavuot recipes and ideas

Low Fat Rice Pudding

2 Comments 02 May 2011

Delicious and  good to the last drop!

No body will ever know that this rice pudding is lowfat.

Ingredients:

  • 3/4 cup Carolina rice cooked with 2 cups of water till mushy. (add more water if necessary)
  • 1 quart of “Skim Plus” milk (a thicker version of skim milk)
  • 1 beaten egg
  • 1 teaspoon of vanilla
  • 3/4 cup of sugar
  • cinnamon stick
  1. Cook  rice with water
  2. pour and mix rice and  all other ingredients into a clean pot
  3. stir often on low flame for an hour till thick
  4. let cool slightly
  5. pour into small cups or decorative bowl and dust with cinnamon.
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Prepare For Your Sugar Detox Today!

healthy body, healthy living

Prepare For Your Sugar Detox Today!

21 Comments 01 April 2011

Hello Sugar Detoxers!

Please SIGN UP now to receive your free daily sugar detox newsletter!

Can you go a day…. a week ….. or how about a month without eating sugar?

I did it and so can you!

As the Passover holidays culminate, we, as Jewish women are ready to give back to ourselves by focusing in on what our bodies need right now. So, if you have been thinking about making an empowering life changing event to improve your health and well being- then this “30 Day Sugar Detox Challenge” is for you.  Join me with hundreds of women to take control of their bodies, this Monday May 2, 2011  as we will begin our “30 Day Sugar Detox Challenge.”

Americans are faced with all kinds of addictions- and sugar is at the top of the list. The worst part about it, is that sugar is an addiction that usually begins as a child and can last a life time.

Through that time period, the sugar consumers are faced with  the #1 health challenge -which is to simply stop eating sugar!
I know the Jewish women WANT to rid sugar from there lives, but not everyone has the courage to do so.
Here is a little help to kick this habit- who knows- it might even be for good!
Monday May 2, is our start date to kick the Sugar Addiction for a 30 Day Sugar Detox Challenge.

COMMENT BELOW IF YOU WILL BE JOINING US ON OUR SUGAR DETOX!!!

Sunday May 1st (my birthday) is preparation day.

This is the day to tell all your friends and family. Everyone can be included!
Proper planning is the key to success.
So let’s begin:
#1. You will need a Sugar Detox Buddy.
This is the person who you will speak or e mail  on daily basis, for support, questions or just to help you through a hard day.
#2. Go over your pantry and start reading ingredients. If the ingredients are:
Sugar, High fructose corn syrup,  brown sugar, cystallized sugar, fructose, maltose, sorbitol,evaporated cane juice,syrups, xylotol or anything ending in “ose”- than that food  is not for you!
There are many names for sugar- if your not sure- simply google it- ask your support buddy- or ask me!
#3. Be aware for hidden sugars as in; mayonnaise, ketchup, salad dressings, sauces, corn flake crumbs,marinades and fat free foods.
These foods almost always are filled with sugar.
#4. Alternative sweetness to use:

  1. Stevia – zero calories(make sure its 100% Stevia)
  2. Agave (60 cal per teaspoon)
  3. Raw Honey-(More Medicinal)

#5.  If there are certain  foods that  are a temptation to you (like home baked chocolate chip cookies are for me) throw it in the garbage…give it to your house keeper…sell it on ebay…….just get it out of your house!
Most Important Tip:
#6 Mentally prepare yourself. If you want to succeed-you need to believe that you can do this!
Remember: “The most important things said- are the things you say to yourself”

More information is coming…

Live Your Life Happy
AND Healthy!

Saris 30 Day Sugar Detox Challenge.

Sari Dana
Health Coach
Fitness Proffesional
Sari@Dananyc.com

Sari Dana
917-517-7542

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Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

kosher dessert recipes, kosher recipes

Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

1 Comment 27 March 2011

Kosher Recipes

Sprinkled with Coconut

Chocolate Chunk

Nothing is more satisfying than an empty crumpled bag of whole wheat flour sitting on my kitchen counter. Especially a month before Passover.

Heckers

So when I saw Mark Bittman’s   “Whole Wheat Muffin, The Remix” recipe in the New York Times, I decided it was worth a try.

The only problem was, it called for “preferably whole wheat pastry flour”, and I only had a bag of regular  whole wheat flour. I also decided to see if anyone would notice if I substituted agave nectar for sugar.

I ran out and bought buttermilk, (you can also make your own easy buttermilk HERE) and on Sunday morning the muffins were mixed, baked, and out of the oven within the hour. Cleanup was a cinch. I made a double batch. The first bunch was filled with a baked and mashed sweet potato. I topped those with leftover shredded coconut from my freezer. The second batch was mixed with 3 really ripe bananas that would have otherwise gone in the garbage.  I topped them with chocolate chunks just to make sure that they didnt look too healthy.

Well, I left them all in a plate, and ran out to exercise.

Conclusion: The all time  favorite was the banana chocolate. Not such a hit was the sweet potato topped with coconut.

They never even guessed that agave nectar was the sweet culprit.

This is a really great  grab- and- go breakfast item for the older members of the family. I have a feeling that kids under eighth grade wouldnt go for it so early in the morning but its worth a try. This is also not a recipe for a sugar lover like my sister-in-law who would rather have a Snickers for breakfast. Give it a try!

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Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust

20 Comments 20 March 2011

 

Enjoy another great Passover recipe from my mother in law Shirley Mamiye. Though there are hundreds of Passover dessert recipes out there, its not always that  you get a good one- especially a low fat Passover recipe, so- think of me on Passover,  when you sit down with a good cup of coffee snuggled up on the couch with your favorite book and a creamy slice of this passover cheesecake, because I will probably be somewhere not too far away, doing exactly the same thing!  Marlene.

p.s. You can also pour this recipe into mini cheesecake teflon pans and bake for about 15 minutes less.

Kosher Passover Cheesecake Recipe:

  • 4 egg whites
  • 2 packages low fat Passover cream cheese
  • 1 pint low fat Passover sour cream
  • 1 teaspoon kosher for Passover vanilla sugar
  • 1 1/2 tsp lemon juice
  • 1 box macaroons, coconut or chocolate flavor
  • 1/2 cup of sugar
  • vegetable spray
  • Beat egg white till stiff.

Directions for this Passover Recipe:

  1. Blend sugar, cream cheese, sour cream.
  2. Add lemon juice and vanilla sugar.
  3. Fold in egg whites.
  4. Spray bottom of 9 inch pan.
  5. Line bottom with smashed macaroons.
  6. Pour in cream cheese mix
  7. Bake 1 hour and 15 minutes in preheated 350 degree oven.
  8. Turn oven off.
  9. Let cake rest in oven 1 hour.
  10. When cool, refrigerate.
  11. Add sliced strawberries, and/or blueberries on top.

 

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Passover Chocolate Chip Mandel Bread

kosher passover recipes,seder table Ideas, kosher recipes

Passover Chocolate Chip Mandel Bread

2 Comments 16 March 2011

 

This Passover mandel bread recipe is so good that even if you have leftovers, you will want to serve them for Mother’s Day. Perfect to serve after the Seder, or treat yourself to dunk into coffee for breakfast on Passover!

Ingredients:

  • 2 cups sugar
  • 1/2 lb. margarine
  • 6 eggs
  • 2 2/3 cups of matzo cake meal
  • 1/2 ts[ salt
  • 3/4 cups of potato starch
  • 6 oz. chocolate chips
  • 1 cup nuts coarsely chopped
  • 1 tsp cinnamon mixed with 2 tsp sugar

Directions:

  1. Cream sugar and margarine.
  2. Add eggs one at a time beating after each addition.
  3. Sift together cake meal, salt and potato starch.
  4. Fold dry into creamed mixture.
  5. Add chocolate chips and nuts. Mix well.
  6. Form into 2 loaves about 2 inches wide.
  7. Sprinkle with cinnamon and sugar,
  8. Bake on a greased sheet in preheated 350 degree oven for 45 minutes.
  9. Slice while warm into 1/2 inch slices and re-toast in oven at 300 degrees for 15-20 minutes.
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DAY 1- Sugar Detox with Sari!

healthy body

DAY 1- Sugar Detox with Sari!

6 Comments 02 March 2011

 

May 2nd, 2011

Day 1 on Sari’s Sugar Detox

Hello Sugar Detoxers,

I know everyone is so excited to get started!  Yesterday,  was preparation day, and everyone sent emails, questions, and had lots of anxiety.  Don’t worry- everyone comes out a winner on this challenge. even if your nervous and unsure, I guarantee you will absolutely feel different about the way you view sugar when this challenge is over.

Did you tell your family and friends? The beauty of this plan is that everyone in the family can be on the same page. I don’t promote pills, drops or anything that you will not be able to withstand for a lifetime. Isn’t that refreshing?

I know everyone is looking forward to feeling great, especially as the warm weather sets in and the feel of summer approaches, but first, I must dive back to the past for a few  moments.

The past:

I  know Passover is behind us, but since Jewish women, meals and holidays are all intertwined into one package, its important to keep our eating experience close to the the forefront of our lives  in order to achieve  maximum health and wellness. Jewish women know, that  when one holiday ends…another is sure to come real soon with big festive meals to try to sabotage our diets!!

With that in mind, I must devulge  a couple of dark secrets before we are able to have this Sugar Detox relationship. Firstly, you must know that I am not perfect, and it is not my intention for you to believe that I am, further more,  I don’t expect you to be perfect either. We all do our best under the circumstances that we are dealt with.

Lets go over my first imperfection- when it is holiday time and I am sharing a fabulous meal with beloved my friends and family, I  indulge on sweets that make me feel horrible!

Do I know and fully believe that sugar is toxic? Yes! Do I know and fully believe that I am going to gain unwanted pounds? Yes!…and that I’m going to feel groggy and lethargic the next day? You know my answer!  When I feel horrible- my passion for eating healthy gets validated. The trick is to keep those indulgences to a minimum.

Just a few years ago  I wasn’t able to last a day without eating sugar. I  slowly graduated to keeping sugar free for a week…then a month and so on. I remember feeling ecstatic when a Sugar Free lifestle became “normal” for me, as it will for you too! Even if you are eating sugar all day long- you can change!

As time went on, I kept a sugar free diet for longer and longer periods- but when holidays came along- I indulged again. Looking back on the Passover Feasts, it really wasn’t worth it. Was yours?  Chocolate Leaf cookies made out of potatoes are really gross, as are fake brownies,  but I ate it anyway. It must be the act of eating with my family around the table for hours that’s appealing to me, because the desserts really aren’t! Anyone with me on this?

My personal goals are to eat cleaner during the Jewish holidays. I just came up with a great idea- lets work on it together! I”m sure there are many Jewish Hostesses  who have the same pitfalls as me. Don’t be shy- share your views, we can all help each other.

Lets move on to the topic at hand!

What should you eat on Saris Detox 30 Day Challenge?

Before I spell it out for you- you are going to be so happy to know, that this is going to be the easiest food plan you will ever go on. Its a food plan that your whole family can enjoy. The best part is, everything is natural  and focuses on whole foods, which promotes healthy bodies and minds.

I like to break down the sugar detox into two groups, you can decide which group is best for you;

Group A: If you have never done a Sugar Detox before, feel addicted to sugar, or you simply eat sugar or refined white four or rice at most meals. If this is you, then your plan for this month should be simply  to avoid eating refined sugars and refined white flour. (check list from yesterdays post for names of sugars)

Group B: If you are used to eating a Sugar Free diet, then this can be your time to try to incorporate organic foods, add more raw veggies, and eat less meat.

Whichever group is for you- everyone can benefit from eating a Sugar Free diet.

Food List:

  • every  fruit
  • every vegetable
  • every grain, whole grain breads and cereals (try Ezekiel sprouted breads and cereals)
  • every bean
  • proteins- poultry, meat, fish, eggs, tofu, nuts, seeds
  • natural almond, cashew and peanut butter
  • oils-
  • dairy- Greek plain yogurt is best,
  • choose  organic milk or original almond milk
  • see… i told you it was easy! (there are lots of great recipes on this site)

What to avoid:

  • white flour breads, bagels, muffins,
  • processed cereals with added sugars
  • fruit juices
  • sodas
  • diet soda
  • splenda
  • equal
  • sweet and low
  • cookies, cake
  • ice cream
  • candy
  • well…..it wont always be easy….

Remember…we are not putting a morsel of Sugar or white flour in our mouths for 30 days starting today!

Use your Sugar Detox partner for support.

I will continually give you tips and guide you through this.Share your experience on The Jewish Hostess- we all want to know how you are doing!

I know you are going to feel  happier, healthier and more energetic. Don’t take my word for it- try it yourself!

A motto that I live by:  “ JUST SAY YES, AND THEN FIGURE IT OUT”( I learned this trait from my mother)

Here is a great recipe to get started!

Very-Berry Omelet and Avocado Toast

  1. whisk 1 organic egg and 2 egg whites together with a dash of cinnamon, nutmeg, and cloves. Stir in 1 cup mixed berries.
  2. Spray a saute’ pan with cooking spray. set heat to medium high. Pour egg mixture into pan, and cook, folding continuously, until eggs are no longer runny.
  3. Meanwhile, toast 1 slice of whole grain bread and spread 1/4 medium avocado, mashed.
  4. Garnish omelet with 3 chopped mint leaves and serve with toast.

Sari Dana

Health Coach, Fitness Professional

 

 

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How to Use A Cookie Press For Fun Purim Cookies

kosher dessert recipes, kosher recipes, parties

How to Use A Cookie Press For Fun Purim Cookies

2 Comments 16 January 2011

Looks like a new-fangled contraption, right? Truth is, the cookie press has been around for almost fifty years. Want to turn out buttery spritz cookies? How about homemade Milanos? Then you’re going to want to invest in one of these, and you will never have to reach for store-bought versions again.

The science behind the cookie press is pretty simple: fill the tube with cookie dough, and fit one of the metal disks at the bottom. Then, press the bottom of the tube right on to the cookie sheet, and press. When the dough comes out, it forms shapes corresponding to the disks. Flowers, hearts, squiggles, snowflakes – the designs that are available will vary depending on the brand you buy.

You can’t use just any cookie dough recipe here, since the dough has to be the right consistency to fit through the disks. I provide my recipe below, and most cookie presses come with a recipe in the box. For the press to work, your dough cannot be refrigerated. If you do need to make your dough in advance, make sure it comes to room temperature before filling the tube.

So what can you use your new contraption to make? How about a homemade version of those classic swiss fudge cookies from Stella D’Oro? Make the flower shape and then fill the centers with a little chocolate ganache.

What about your own version of Milanos? Two oval shaped cookies, sandwiched together with a little melted chocolate – voila! The opportunities for your new gadget are endless, and any of the varieties would be great to slip in to your Mishloach Manot for Purim. You can top your designs with sprinkles, colored sanding sugars or even pieces of fruit. You’ll get 10 phone calls asking how you made that cool design!

Buy here: Norpro Cookie Press

Recipe: Makes about 40 cookies

1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
2 1/2 cups flour

Beat the butter and sugar together until light and fluffy.
Add in the egg, vanilla and salt and beat until combined.
Stir in the flour.
Fill the cookie press with the dough and fit the disk on.
Press the cookies out onto ungreased baking sheets, 1 inch apart.
Bake on 375 F for about 10 minutes, until just lightly golden.
Transfer to wire racks until cool.
Decorate as desired!

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