April 3, 2015



Happy EastOver, everyone! It’s that special time of year when religion, eggs, and chocolate combine.

But I love this duo of celebrations for more than an abundance of frittatas, candy, and excuses to gather with friends. I love EastOver because of matzo. Matzo just happens to be one of my favorite low-sodium ingredients. It generally contains 0mg of sodium. And sometimes, during Passover, you can findflavored matzo(andchocolate matzo!) as well. Although, you can alwaysspice it up on your own

But more specifically, I love matzo because it provides a solution to one of the biggest sodium challenges (which we will conquer this month): Eating while at work.

When you’re looking for satisfying bread or cracker substitutes, matzo is your gal. Use it in big square “sheets” or break them up. Then, for a quick, not-so-sad desk lunch, pack matzo crackers and a few dips and spreads for a build-your-own matzo sandwich bar — open faced or smushed together. Or both.


But since itisEastOver, let’s also use matzo in a similar fashion to make a super easy Matzo Bar that friends of all denominations and dietary needs can enjoy. Armed with dips, spreads, herbs, and do-dads, let everyone to make their plate exactly as they want. Do it for Easter Brunch or Passover Appetizers (if that’s a thing). And then remember to save leftovers for work next week.

为了这个蔓延,我做了鸡蛋沙拉(hardboiled + a little yogurt), spiced with mySalt-Free Bacon Spice(which has no bacon in it, so totally Kosh). I also made my favoriteLow-So Smoked Fish Spread。然后是一个超级肾脏友好的,烤红辣椒茄子蔓延(下面的配方)。这是各种各样的令人敬畏的。

IMG_3893 (2)

And speaking of awesome, let me also give you a little gift I like to call Apple Doughnuts.



So this weekend, no matter what celebration you attend or host, bring a little Matzo to the party for some low-so-good lunching solutions.




  • 1日本茄子(长瘦性的种类),茎被移除
  • 1 red bell pepper, stem and seeds removed
  • 1/4 cup olive oil, divided
  • 1/2 tsp salt-free garlic powder
  • 1 tsp salt-free smoked paprika


Preheat oven to 400dg F and line a baking sheet with foil.

Slice the eggplant in half, across its midline. And then slice in half again, lengthwise. Layer the four eggplant pieces on the foil in a single layer, purple skin-side won. Drizzle with 1 tablespoon of olive oil, using your hand or a brush to spread it out all over the eggplant flesh. Then, cut the bell pepper in half and place on the foil-lined sheet as well, skin side up. Put the whole thing in the oven and cook until the eggplant flesh is soft and golden-brown, about 40 minutes.

Take the sheet out of the oven and place the eggplant aside to cool to the touch. Then wrap the bell pepper in the foil to steam a bit more, about 10 minutes.

Using a spoon, scrape the roasted eggplant from the skin and into a food processor. Unwrap the foil and removed the skin from the bell peppers, Chop the bell peppers into chunks and then transfer them to the food processor. Add in the remaining 3 tablespoons of olive oil and the spices. Then blend until you have your desired dip/spread consistency. Store in an airtight container in the refrigerator for up to a week.


低 - 所以苹果甜甜圈



  • 1个脆苹果,洗了
  • 1杯白色(或黑暗)巧克力芯片
  • 小雨
  • ….or candied ginger + lime zest; crushed-dried raspberries; crushed nuts; insert {your imagination}


First, core your apple. Or if you are like me and don’t own an apple coring tool, side your apple into rounds (about 1/4-inch thick) and then use a pastry tip to cut out your “doughnut” hole. Place the apple doughnuts on parchment paper.

Place the white chocolate chips into a microwave-safe bowl and begin heating for 15 seconds. Take the bowl out and stir the chips. Microwave again for 15 seconds. Take the bowl out and store. And if not melted yet, then microwave again for a final 5 to 10 seconds.

Working quickly, drizzle the tops of the apples with the white chocolate. Then sprinkle as desired.


Cassie April 4, 2015 at 11:43 am


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