5 Healthy Rosh Hashanah Recipes and Tips
Before losing over 50 pounds, I used the Jewish High Holy Days as my excuse to have all kinds of sweets and desserts and eat until I was stuffed. I’d have sugary drinks and junk food, skip workouts, and not drink enough water.
After eight years of a healthy lifestyle, I now know how to have a great time, enjoy my holiday, and not end up regretting the whole thing. There is nothing worse than feeling like one weekend sets you back weeks, or even months, on a health journey.
Rosh Hashanah is a time to start off things on the right path. So why not start on the holiday itself?
When you feel good about yourself, it shows, and can affect the people around you in a positive way. You can be that person who helps out her fellow (wo)man. Decide your goals and follow them to ensure your New Year will turn out to be your best!
Here are some helpful tips for healthy Jewish High Holidays:
1.) Plan Ahead
No matter what you are doing for your holiday weekends, there are ways to make sure it doesn’t derail you. It really all begins with your mindset, so the fact that you’re reading this is a great start. Failing to plan is like planning to fail.
Just playing it by ear it has never worked for anyone. So sit down and look at your holiday weekend. Look at what foods you’ll be eating, people you’ll be interacting with, and activities you’ll be doing, and use this list to make a solid, healthy plan.
2.) Tell Friends and Family Your Plans
Accountability is key! Oftentimes, people don’t want to share their goals with people, because they are afraid they will fail. Being with people who don’t know you are trying to better yourself is a guaranteed way to do just that. If you don’t tell them, you have permission to cheat, throw your plan out the window, and say screw it. That is NOT going to help you when you are facing temptation.
3.) Offer to bring food
I have a rule about being invited out: I always bring something I’d be willing to take home with me! I don’t just get the fruit. I find a fun recipe that I think would be great and I bring it. At least I know that I will have something to eat even if no one else brings a healthy choice.
Just because it’s a Yom Tov doesn’t mean you can sleep and sit around all day. You still need to get some exercise. If there is a Tashlich walk organized in your area, GO! If there isn’t, organize one! This is a three-day holiday, so it’s good to get into the habit of taking a walk after meals. You’ll feel so much better that you did.
5.) Fit in spirituality
So many of us associate our holidays mostly with the food. In reality, Rosh Hashanah is a day of judgment. Let’s focus on what the day is all about: Becoming the best versions of ourselves, what type of year we’ve had, and what type of year we want to have. Focus on that and the festive spirit with family and friends.
Here is a prayer you may recite that can help you with being intentional about eating healthy. It is said that before they would eat, people of great deeds would say:
“Behold I desire to eat and drink in order that I will be healthy and strong to do the service of Hashem.”
(Mishneh Berurah 231:5)
Now, onto the healthy Rosh Hashanah recipes.
Almost like Mom’s Potato Leek Soup
Photo source: Once Upon a Chef
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 leeks, cut into 1 inch pieces
- 2 zucchini-shredded or chopped
- 1 large head cauliflower, chopped
- 3 cloves garlic, finely chopped
- 8 cups vegetable broth
- salt and freshly ground black pepper to taste
- 1 cup almond milk (optional)
- Heat the olive oil and butter in a large pot over medium heat, and sauté the leeks, cauliflower, chopped zucchini and garlic for about 10 minutes. Stir in the broth.
- Bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the cashew or almond milk, and continue blending until smooth.
Sweet n Sour Meat Stuffed Rolled Zucchini
Photo source: The Gluten Free Homestead
- 2 lbs lean ground beef
- 4 medium zucchinis
- 1 egg
- 1/4 cup riced/mashed cauliflower
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 1/2 cups tomato sauce
- 1/2 tsp monk fruit/stevia
- 1 tsp lemon juice
- Preheat the oven to 355 degrees F.
- Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center. You will end up with 50-60 slices.
- In a small mixing bowl, combine the riced/mashed cauliflower, nutmeg, salt and pepper. Separately, fill the bottom of a 9×13 baking dish with sauce Insert meat into zucchini over and place in the baking dish to seal the bottom. Top with olive oil, ground meat salt and pepper.
- Bake the stuffed zucchini for 30 minutes, until the zucchini is al dente and the sauce on top is turning golden brown. Serve with more sauce.
Savory Roasted Squash with Za’atar
Photo source: She Cooks Clean
- 1 small kabocha or buttercup squash or (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded
- 1 1-pound delicata or buttercup squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded
- 1 tablespoon extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 4 scallions, cut into 2-inch pieces
- ½ Tsp sage & thyme
- 1 tsp za’atar
- Optional: sprinkle pine nuts, fresh parsley
- Serves 6
- Preheat to 425°. Place kabocha on a rimmed baking sheet and delicata on a second sheet.
- Divide 3 tablespoons oil and 1 1/4 teaspoons spices between sheets.
- Season squash with salt and pepper; toss. Roast for 15 minutes.
- Place 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat.
- Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash). Season to taste with salt and pepper.
Festive New Year Pomegranate Slaw
Photo source: Self Magazine
For the dressing:
- ¼ cup Walden Farms Pomegranate Mayonnaise
- 1 tablespoon finely grated, peeled fresh ginger
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- ½ cup julienned or diced, roasted kabocha squash
- Sprinkle: Coarse salt & pepper
- ½ Large jicama-julienned-soaked in lemon juice&Sugar free apple cider mix
- 3 squeezes of Monk Fruit/Stevia or sweetener alternative
- 1/8 cup of Pine nut or Slivered Almonds
- Optional: Pomegranate seeds for decoration
For the slaw
- 1 cup very thinly sliced Napa cabbag
- ¾ cup kale
- 1/2 cup green cabbage
- ¾ cup red cabbage
- Coarse sea salt
- 1/2 lb green flat leaf kale/collard greens
- 4 chopped green onions (Or red onions)
- Optional: 8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)
- May substitute silken tofu/miso with pomegranate juice for mayo
- Slice slaw with knife or put in food processor.
- Toss together with dressing.
Meatballs in Lettuce Wraps
Recipe and photo source: The Girl on Bloor
- 1 lb extra-lean ground beef
- 1/4 cup almond meal
- Egg or egg white
- 1 tbsp dried minced green onion
- 2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp low sugar ketchup
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1 head Boston leaf lettuce
- Sliced red cabbage
- Diced red pepper
- Diced cucumber sesame seeds
- Sliced chopped cilantro
- In a large bowl, mix all ingredients together for meatballs and roll into 1-inch sized balls.
- Heat 1 tbsp olive oil in a large frying pan, then add meatballs and cook for 7-8 minutes until browned and fully cooked.
- Set aside or freeze for later, reheating for 2-3 min in the microwave as needed.
- Meanwhile, prepare veggies, adding to lettuce leaves.
- If serving meatballs right away, mix together ingredients for sauce in a large bowl, then toss cooked meatballs in sauce.
- Top lettuce wraps with 2-3 meatballs each and serve with soy sauce.
Enjoy, and happy and healthy eating this Rosh Hashanah!