21 Best Clean Eating Passover Recipe Collection + Vegan Options as well!

Published by Bat-El at March 10, 2021

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Hello Dear Friends!

Thank you for stopping by, and welcome to my kitchen!

Tomorrow I will be posting my divine Charoset recipe on my Instagram. So be sure not to miss that out!

Although we all have different backgrounds and different minhagim, I thought that it would be helpful to put together a collection of my best Passover Recipes for you to enjoy. At this stage of my life, I’m more into the vegan/ plant-based diet as you may already know. Therefore, last year, I released a really helpful eBook for Passover, called NOT JUST POTATOES. I wanted to show all the families that struggle that we don’t have to eat ONLY potatoes this holiday, that there are many many more options to enjoy! Need or know someone that needs more help with plant-based, vegan, GF, Egg-Free, Chabad Minahgim recipes? Read down below the post!

Share this yummy collection with everyone you know!

Happy healthy Passover from Batel’s Kitchen!

Easiest & Most Delicious Whole Baked Chicken and Potatoes!

NO-BLENDER- NO DATES- VEGAN BROWNIE NUTELLA CHOCOLATE BALLS!

The Best Baked Potato Latkes You’ll want to eat all year round!

Vegan & Gluten-Free 3 ingredients only.

Mom’s Heavenly Cooked Morrocan Eggplant Salad

Fancy Greens with Strawberries and Pecans

The simplest & Most Delicious Broccoli Side dish Ever!

(If you eat broccoli on Passover)

Yummiest & Affordable Homemade Nutella Chocolate Spread!

Healthy Almond Flour Banana Cake– Perfect for Passover!

Cilantro Lime Baked Salmon

Fresh Rosemary Roasted Potatoes & Carrots

Mashed Potatoes Wine and Mushroom Gravy-

Vegan & Gluten-Free

Yummy Sweet Potato Brownies that will Blow Your Mind!

Most Delicious Cauliflower Rice

REAL Heavenly Morrocan Baked Fish Balls

Most comforting Butternut Squash Soup in the world!

Feel in Isreal with this Fish Night Dinner

Fancy Beet and Arugala Salad

Homemade Almond Milk!

The best Fresh Herbed Roasted Potatoes

The best clean eating mashed potatoes ever!

Most Amazing Detox Ginger-Carrot &Butternut Squash Soup ( Perfect for Passover)!

Want to eat plant-based this year but don’t know how?

Check out this easy and practical eBook with yummy nourishing recipes that your family will LOVE!

Passover eBook Recipes…

2021 Plant-Based Passover was never so easy!

https://www.youtube.com/watch?v=2j-ILXxV8Dk

or Dm me on my Instagram

https://www.instagram.com/batelgershowitz/

Passover Recipes eBook 2020

Bat-El

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Simply everything my stomach is asking for now. M

Simply everything my stomach is asking for now. My favorite brunch in the world. Bread, avocado, veggies.

Don't forget to take care of you. Happy Sunday you'll.

Xoxo

Bat-El

#veganrecipes
#healthyvegan #cleaneating
#superfoods #plantbasedfoods #ketosmoothies #plantbasedrecipes #veganfood #veganfoodporn #eattherainbow #healthybreakfast #veganbreakfast #cleanbreakfast #easybreakfast #veganfoodblog #foodforfitness #veganlifestlye #vegan_veganfood #evolvingvegan #avocado #avocadotoast
#avocadobreakfast
#avocadoideas #avocadolovers #sourdoughbread

When baking a challah, shaping the dough is of th

When baking a challah, shaping the dough is of the things that excite me the most! I have an opportunity to apply the theme of whatever event or holiday it may be in just a few simple steps. This four minim challah is completely a winner in the month of Tishri. I love taking the time (which I don’t have!!!) and create a masterpiece for my table. It draws so much joy and attention which makes everyone so excited to try it already!
All you have to do is create 3 standard THIN challah braids in different lengths/ hights,
One long thin “baguette” which will be the lulav,
One small oval bun for the esrog,
And one LONG braid of 2 for the bottom of the 4 minim – to help bind all of them together!
That’s it! Really simple and easy, yet impressive and inviting!!!

Wishing everyone fun preparations for the holiday.

Don't forget to tag @batelgershowitz when you make this as well.

Love,

Bat-El

Shabbat shalom from my table to yours. Hope you

Shabbat shalom from my table to yours.

Hope you get a good rest and strength for the new week.

Love,

Bat-El

#shabbatshalom #shabbat #goodshabbos #gutshabbos #tabledecor #tablesetting #familytime

Quinoa with Spinach and Peppers is one of my easy

Quinoa with Spinach and Peppers is one of my easy and favorite ways to enjoy my variety of veggies right from the fridge. It could be perfect for lunch or dinner and it is totally satisfying and nourishing! And the best part is that it takes less than 20 minutes to make! You can skip or change any of the veggies if you want. And this could be great if you just have a plain quinoa sitting in the fridge waiting for some attention and love. Try it for yourself and fall in love!

Ingredients

1 cup dry quinoa, rinsed

1 1/2 cups water

pinch of salt

2-3 Tbsp olive or grapeseed oil

1 big onion, chopped

1 red bell pepper, Jullianed

1 carrot, peeled into thin strips

1 handful organic baby spinach

salt and pepper to taste

Instructions

1). Combine quinoa and 1 1/2 cups water in a small pot and bring to a boil. Add a pinch of salt, lower the heat to the lowest possible and simmer for 15 minutes. Keep closed for another 3-5 minutes.
2). While quinoa is cooking prepare and cut the veggies.
3). Using a wide pan or skillet place 2-3 tbsp oil and add the onions and peppers. mix for 2-3 minutes, add the carrot and continue until peppers are soft but still have some crunch. Turn off the heat and wait for the quinoa to finish cooking.
4). Once the quinoa is ready, turn on the skillet flame again and add the quinoa and spinach. Mix for 2 minutes. add salt and pepper to your taste and serve.
This could totally be a meal-prep to work b.t.w!!!!

Wishing everyone a happy healthy sweet and flouris

Wishing everyone a happy healthy sweet and flourishing new year to come. Loaded with blessings and happy occasions.

Hope you have an easy fast.

My biggest tip is, after the fast is over, as much as it's hard, please drink water, tea, and eat fruits, and wait 30-40 minutes before a big meal. Sometimes you won't even be hungry. Listen to your stomach, not your eyes. Fast is healing to the body. Try to be gentle with your decisions.

Our health is a gift.

Love,

Bat-El

#healthytips #kippur #yomkippur #kippurfast #fast #jewishholidays #holiday #eatinghabits #healthyhabbits #fruitsfirst #fasting #waytofast #jewishlife #eatingtips #tips

If you love pasta and love mushrooms as much as we

If you love pasta and love mushrooms as much as we do, this simple dish is a total winner!

Easy Garlicy Mushroom Pasta

I love carbs! And I LOVE pasta. And in my house, we really love mushrooms. So mushroom pasta it is!

If it was up to my kids they would totally be happy with just plain boring pasta. But I feel like it is such a waste to eat unseasoned food. So I always make it a bit more exciting, more healthy, more appetizing. If not for them, so at least for me:)

In case that your mushrooms are about to go bad, this dish would be an ideal. Feel free to make it spicy if you'd like, using some dry pepper flakes. I added just for me when I served.

Ingredients:
1 pack pasta of your choice
2 tbsp salt
15-20 button or baby bello mushrooms, sliced
3 tbsp olive oil
8 garnish cloves, chopped
1/2 cup pasta cooking liquid
Salt and pepper to taste..
Fresh Basil to garnish

Instructions:
Cook pasta according to package instructions. Save 1/2 cup cookie liquid

Instructions:

While pasta is cooking, heat a big-wide skillet, and add the olive oil and garlic. Mix until golden. Add the mushrooms and sauté until golden brown. Only then season with salt and pepper.

Add the reserved pasta water, the cooked pasta, season with salt and pepper and mix. Add some fresh Basil, red pepper flakes if you wish and serve immediately.

Enjoy!

#pasta #sunday #10minutemeals #fastmeals #easymealideas #pastadishes #pastarecipes #recipe #healthypasta #easypasta #deliciouspasta #lunch #veganlunch #mushrooms

Spinach quinoa patties I absolutely love the conv

Spinach quinoa patties

I absolutely love the convinancy of making and eating a patties. You can virtually make anything with ingredients that you wouldn't eat otherwise.

These patties are so so healthy and filling. Baked with the tiniest amount of oil. And eating with the largest amount of joy. Can't say enough. They are just awesome.

In this recipe I will share a traditional binding method. But if you have my book. Which so many of you already do, you'll know how to bind them without flour, GLUTEN or eggs. Magical!!!

Ok. Here is what you need:

1 cup dry quinoa- cooked according to package instructions
4 cups spinach, chopped
4 spring onions, chopped
1 big sweet potato, grated
1/2 cup chopped parsley
2 tbsp nutritional yeasts
1 tbsp garlic powder
Salt and pepper to taste
3 eggs
3/4 cup flour (white spelt or all purpose flour)

Instructions:

Preheat oven to 375 on roast.

Place the cooked quinoa, chopped spinach, parsley, green onions, sweet potato, in a bowl. Add the spices, eggs, flour (or egg replacement), and mix. Let the mixture sit for 10 minutes.

Prepare a baking sheet lined with parchment paper. Form nice sized patties and place on the baking sheet. Drizzle a little olive or avocado oil and bake for 25-30 minutes. Flipping once after 15 minutes.

Remove from the oven and sprinkle a touch more salt. Serve with fresh salad, baked french fries and a Drizzle of tahini.

Enjoy!!!

I don’t remember when was the last time I deep

I don’t remember when was the last time I deep fried any food. Maybe Hannukah, and probably it wasn’t even me standing next to the stove. I’m pretty sure my husband was in charge… Fried food is very rare in our menu! But I must admit and say that once in a while I do crave a bowl of deep fried salted french fries. This is the time and point when we enjoy restaurants (once in a blue moon!). Regardless of health and nutrition value ( which deep fried food does not provide), It’s been years and years that my oven became my real best friend! And I’m so thankful for that. I will take this opportunity to share with you a true story which has tragically led me to the reason why I don’t see myself frying in my kitchen under any circumstance maybe ever again. It was 10 years ago when I was newly married and my husband and I hosted a party of a crazy amount of people, maybe 80 or even a 100. Wanting to impress my guests (which were all over my little kitchen) I decided to make Moroccan fried donats knowen as Sfenj! Talking to people instead of paying close attention I ended up putting my very wet right hand into a bubbling smoking hot deep oil pot! A serious 4-degree burn that had left me a handicapped student (I was finishing my finance degree at that time) for over a year, unable to cook, write, tie my shoes or zip my zipper and the list goes on and on and on. The recovery was painful and long but I was so so blessed to be left without any scar or mark (which is so rare when burning from oil) at all. It took me time to go back into the kitchen, slowly slowly I developed my courage again and started to cook, more consciously, more HEALTHY! Today, being blessed with my precious kids it is important for me to show them that unhealthy food can totally be transformed into a healthy treat, fun and memorable thing. This baked french fries is no less than perfection.

Ingredients:

10 yukon gold potatoes, washed and cut into medium sticks
Grapeseed oil to spray, or 1-2 tbsps

1 -1.5 tsp pink Himalayan salt

Instructions:

Preheat your oven to 420 degrees
1). Line a baking sheet with parchment paper

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