Tag Archives: recipes

Tumeric Latkes with Cinnamon Applesauce

by on November 22, 2015

latke tumeric applesauce pjcc


Turmeric and cumin are wonderful Indian spices that aid digestion, rev up the metabolism and help break down body fat. Couple that with the addition of cinnamon to the applesauce which helps regulate blood sugar and reduce cholesterol, and you have an delicious potato latke brimming with super nutrition.

Preparation time: 25 minutes | Cook time: 35 minutes | Serves: 15 latkes


  • 2 lbs. Yukon gold potatoes, grated small. Squeeze out extra liquid (see instructions below)
  • 3 medium carrots, grated small
  • 1 small onion, finely chopped
  • 1 large clove of garlic, grated or finely chopped
  • ¼ cup matzo meal, potato starch or all purpose flour
  • 1 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground turmeric (or up to 1 teaspoon to taste)
  • 2 large eggs, slightly beaten
  • ¾ cup Canola or grapeseed oil (for frying)


  1. Preheat the oven to 350F. Line a baking sheet with parchment paper
  2. Place grated potatoes (peels and all) in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid).
  3. Using a cheesecloth or a clean kitchen towel, wring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible)
  4. Add remaining ingredients (except the oil) to potatoes and mix to combine.
  5. Use a ¼ measuring cup to measure out latkes batter and use your hands to form into patties.
  6. Heat about 1/4 cup of oil in a non-stick skillet and drop about five latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown.
  7. Place cooked latkes on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using 1/4 cup of oil each time.
  8. Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy




  • 2 pounds apples, peeled, quartered and cored (I prefer tart apples like Granny Smith)
  • ½ teaspoon ground cinnamon
  • 1 tablespoon water
  • 1-2 tablespoons organic brown sugar or honey


  1. Cut apple quarters into small pieces. Put into a saucepan just large enough to hold them. Add cloves, water and sugar.
  2. Place pan over medium-high heat. When the apples start to steam, cover tightly and turn the heat down to low. Cook at a low simmer, stirring and turning the apples from time to time, until they are very soft.
  3. Mash lightly.
  4. Remove from the heat, let cool and transfer the applesauce to a container. Keep refrigerated for up to a week.


Jeannie Solomon is an accomplished and well-respected certified nutrition and wellness coach at the PJCC who focuses on holistic nutrition and whole-body wellness, providing the guidance needed to pursue a healthy, nutritious lifestyle.

Pumpkin Pie Greek Yogurt Parfait

by on November 5, 2015

pumpkin parfait recipe pjcc

Pumpkin, the quintessential fall holiday symbol is also a wonderful food full of fiber, protein, and vitamins K and A. By alternating layers of pumpkin puree with protein-packed Greek yogurt, these beautiful parfaits are easy to prepare, slimming for your waistline, and full of nutrition.

Prep time:  20 minutes | Serves: 4


  • 1 cup 100% pumpkin puree
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • 1 cup Greek yogurt
  • ½ cup crumbled graham crackers (both plain or cinnamon work great)


  1. In a small bowl combine the pumpkin puree, cinnamon (or pumpkin pie spice) and maple syrup.
  2. Crumble the graham crackers.
  3. Layer the graham crackers, seasoned pumpkin puree, and yogurt into four glass/see-through containers. Feel free to create the layers in any order.
  4. Optional: top with Honey & Cinnamon Pumpkin Seed Brittle (see following recipe)


Jeannie Solomon is an accomplished and well-respected certified nutrition and wellness coach at the PJCC who focuses on holistic nutrition and whole-body wellness, providing the guidance needed to pursue a healthy, nutritious lifestyle.

High Protein Sweet Potato Muffins

by on October 30, 2015

sweet potato muffins recipe


Sweet potatoes are inexpensive, delicious, and packed with calcium, potassium, and vitamins A and C. Members of the Morning Glory family, sweet potatoes are really just edible roots. The red-orange sweet potatoes are slightly moister and sweeter than the tan variety, making them the best choice for this recipe.

Prep: 1 hour, 10 min. | Cook: 30 min. | Serves: 24 mini muffins


  • 2 medium sweet potatoes, roasted (1.5 cups, packed)
  • 1 medium ripe banana, mashed
  • 3 eggs, lightly beaten
  • ½ cup unsweetened almond milk
  • 2 tablespoons olive oil
  • ⅓ cup pure maple syrup
  • ¾ cup all-purpose flour or a gluten free flour (I like Cup 4 Cup brand)
  • ¾ cup almond meal
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • For the topping:
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup chopped pecans


  1. Preheat oven to 350 degrees F
  2. Poke a few holes in the sweet potatoes with a fork and wrap in foil. Bake 60 minutes or until very soft.
  3. Remove potato from oven and allow to cool. Scope the potato “meat” out of the skin into a large mixing bowl. Discard skin.
  4. Mash potatoes with a fork or spoon or in a food processor. Mix in the mashed banana until combined.
  5. Add eggs, almond milk, olive oil, and maple syrup to sweet potatoes. Whisk everything together until smooth.
  6. In a separate bowl, combine the rest of the (dry) ingredients and stir together.
  7. Pour dry ingredients into bowl with wet ingredients and mix together just until combined.
  8. Spoon batter into muffin tins, filling ¾ to the top.
  9. In small bowl, stir together the topping of sugar and cinnamon and pecans. Sprinkle a small amount of topping on each muffin.
  10. Place on center rack in the oven and bake for 15 minutes or until.


Jeannie Solomon is an accomplished and well-respected certified nutrition and wellness coach at the PJCC who focuses on holistic nutrition and whole-body wellness, providing the guidance needed to pursue a healthy, nutritious lifestyle.

Apple Pie Spiced Pumpkin Seed Recipe

by on October 17, 2015

pumpkin seed recipe fall

Nothing says fall like pumpkins and apples and all of the great foods you can make with them! Here is a simple recipe to make and enjoy.

Apple Pie Spiced Pumpkin Seeds


1 1/2 tablespoons packed dark brown sugar
2 teaspoons cinnamon
1 1/4 teaspoons salt
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon chili powder (optional)
2 tablespoons coconut oil
4 cups raw pumpkin seeds or pepitas


1. Stir together brown sugar, cinnamon, salt, ginger, allspice, nutmeg and cloves.

2. In a large, heavy skillet, melt coconut oil over medium heat.

3. Toast seeds in skillet, stirring often, until golden and beginning to pop, about 4 minutes.

4. Stir in spice mixture and cook, stirring constantly, until spices are fragrant and nuts are coated well, about 1 minute longer. (Watch carefully to prevent burning.)

5. Immediately spread in an even layer on a baking sheet; let cool completely, stirring occasionally.

Note: To make it simple, buy an apple pie spice mix and add 2 Tablespoons or more to taste.

Check our other recipes from Jeannie…


Flourless Honey-Almond Cake

by on September 10, 2015

honey almond cake recipe

Flourless Honey-Almond Cake is the perfect dessert for Rosh Hashanah or any time of the year!


  • 1-1/2 cups almond meal – I get mine at Trader Joes
  • 4 large eggs, separated
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 2 tablespoons honey
  • 1/4 cup sliced almonds


  • Preheat oven to 350°F.
  • Coat a 9-inch springform pan with cooking spray.
  • Line the bottom with parchment paper and spray the paper.
  • Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl until combined. Add the almond meal and mix.
  • Beat 4 egg whites in another large bowl with an hand mixer or whisk until white and bubbly but not stiff enough to hold peaks, about. 1 to 2 minutes. Gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  • Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 25 minutes. Let cool in the pan for 10 minutes.
  • Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  • Drizzle the top of the cake with honey and sprinkle with sliced almonds.



Lentil, Parsley, and Mint Summer Salad

by on August 13, 2015

recipe lentil salad

This is one of my favorite salads to bring to a BBQ or picnic. With only 130 calories per ½ cup serving and 6 gr of protein, this dish will be the hit with friends and family, who will be thanking you for bringing something healthy while they ask you for the recipe.


  • 1 cup dried lentils
  • ½ cup finely chopped red onion
  • ½ cup finely chopped fresh flat-leaf parsley
  • ½ cup finely chopped fresh mint
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • Juice of one lemon


  1. Place lentils in a large saucepan.
  2. Cover with water to 2 inches above lentils; bring to a boil.
  3. Reduce heat, and simmer 30 minutes or until tender. Drain well and rinse.
  4. Place lentils in a large bowl.
  5. Stir in onion and next 4 ingredients (through pepper).
  6. Add vinegar, oil and lemon juice; toss well.
  7. Serve at room temperature.

S’mores 2.0

by on May 4, 2015

S'moresS’mores are traditionally a part of the Jewish holiday Lag B’Omer. When you have a holiday that includes having a bonfire, you know s’mores have to be a part of it!  But, personally, I could eat these all year long.  Chocolate. Marshmallows. Graham crackers. Why not?

If you are looking for a more modern twist on an old favorite, here are some upgrades to your go-to campfire dessert , the s’more!



Baked S’more Cups
By Mindi Cherry


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Book Review – Jerusalem: A Cookbook

by on April 30, 2015

jerusalem cookbook

Food in Israel is unique and full of exciting flavors that have come together into a melting pot of centuries of influence from surrounding lands. Bringing the complexity of Jerusalem life to the dinner table, Sami Tamimi and Yotam Ottolenghi’s Jerusalem: A Cookbook is as much a social studies lesson as it is a culinary delight.

Though both men were born in Jerusalem in the same year, they come from opposite sides of the city. Tamimi is from the Muslim East Jerusalem and Ottolenghi from Jewish West Jerusalem. Both independently moved to London years ago and that’s where they met, working in the Continue reading

A Day in the Life of Matzah: Recipes for Passover

by on March 31, 2015

Having cleansed your pantry of all hametz, you are left with few options to fill your carb quota during Pesach (Passover). The challenge is to find new and exciting ways to use matzo in your meals. So, here are some ideas to add variety to your Passover meals.


matzo-granola-150Matzo Granola
If it is from Martha Stewart, it must be good! A delicious way to start the day.
(via Martha Stewart)

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Olive Tapenade: Easy to Make & Delicious

by on December 17, 2014



1/2 pound pitted mixed olives
1 small clove garlic, minced
2 Tbl. capers
2-3 fresh basil leaves
1 Tbl. freshly squeezed lemon juice
2 Tbl. extra-virgin olive oil


  • Thoroughly rinse the olives in cool water.
  • Place all ingredients in the bowl of a food processor.
  • Process to combine, stopping to scrape down the sides of the bowl, until mixture becomes a coarse paste, approximately 1-2 minutes total.
  • Transfer to a bowl and serve!

Bon Appetit


For more on Olive Oil, listen to our Podcast with the California Olive Oil Council.

A Healthy Spin on Latkes: The “No-tato” Pancake

by on November 21, 2014

quinoa latkes

Traditional potato latkes are delicious but more and more people are looking for healthier ways to make these wonderful fried patties.  We’ve come up with a recipe that is heavier on protein and veggies and light on the carbs.  And, as a bonus, they taste great! Enjoy!

Quinoa & Veggie Latkes Recipe


3 cup cooked quinoa (use 1 part quinoa to 1 part water)
1/2 cup grated onion (about 1/2 medium onion)
1 cup each finely grated zucchini and carrot
1/4 cup potato starch
1 teaspoon kosher salt, or to taste Continue reading

Adding An Extra Pinch Of Health To The Passover Seder

by on April 3, 2014


Like the 10 commandments, the passover seder menu can seem like it’s written in stone. Passed down through generations and laden with family tradition, it feels almost sacrilegious to deviate from what our grandparents served their guests. But it’s that very menu, with all the starch, fats and sugar coated desserts (most often eaten for two nights in a row) which can make you feel as if you actually at the stone tablets of the commandments for dinner.

Don’t let the tradition of the seder weigh on you. This year start your own traditions with a lighter and healthier version of two seder classics–Matzo Ball Soup and Flourless Chocolate Almond Cake.

Serves 10

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Flourless Chocolate Almond Cake

by on


This amazing dark chocolate cake has ground almonds in the batter and toasted almonds sprinkled on top, making rich in plant-based Omegas.


3 Tablespoons dark chocolate cocoa powder – 65% or higher
½ cup raw almonds
2 Tablespoons sugar
¾ cup date or maple crystal sugar (or regular sugar)
3 oz. dark chocolate, – 65:% or higher – coarsely chopped
½ cup Greek Yogurt
2 egg yolks, at room temperature
1 Tablespoons coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
5 egg whites, at room temperature
¼ teaspoon salt
1 Tablespoon toasted slivered almonds (optional)

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