Author: Rachel Katzman

Gluten-Free Mango Bread

Hi friends! It’s been a while since I worked on some new stuff for the blog but I’m back at it! After finding out I was pregnant in November, truthfully, writing new recipes for the blog wasn’t top of mind. But, this Gluten-Free Mango Bread has been a hit in my book, so I wanted to share! And since I’m focused on foods that are beneficial to both baby and me, turns out mangoes are extremely beneficial during pregnancy.

Benefits of eating mango

Here are some of the benefits of eating mangoes during pregnancy!

  1. Prevents anemia. Mangoes are a great source of Vitamin C (one cup alone gives you 100% of your daily allowance)! They’re also high in Vitamin A and studies have shown that low vitamin A levels at birth are associated with lower immunity. Plus, they’re delicious and refreshing! Even though I’ve relaxed on the low-carb train for a bit, I’ve been adding lots of mangoes to my eating habits (buying the frozen chunks is SO much easier).
  2. Promotes Fetal Development. Folic acid is crucial for healthy development of the fetus, particularly the brain and spinal cord. Eating mangoes can help prevent neurological defects. Mangoes also contain vitamin B6 which is also essential for healthy development of the nervous system!
  3. Loaded with antioxidants. Full of vitamin C, mangoes help combat free radicals that can affect normal fetal development. And vitamin C helps reduce the risk of premature birth.
  4. Helps development of bones and teeth. Again, with that awesome vitamin A benefit! Plus, vitamin A is also necessary for healthy organ development such as the eyes, kidneys, heart and lungs.
  5. Maintains fluid balance. Your blood count increase during pregnancy (boy, did I notice that pretty early on!) so your body needs extra minerals to balance body fluids. Mangoes are filled with electrolytes including magnesium, sodium, calcium and potassium.
  6. Prevents Preeclampsia. Magnesium is also critical during pregnancy as it’s a natural cure for preeclampsia (been using magnesium pretty much every night and it tremendously helps me sleep). Eating mangoes along with taking magnesium supplement (or lotion as I’ve been doing, since it’s better absorbed through the skin) helps build fetal muscles and prevents preeclampsia. Preeclampsia is a common condition identified with high blood pressure and symptoms of damage to lungs and kidneys.

“Quick” Bread

This Gluten-Free Mango Bread recipe comes together in just a few minutes in the blender (and it’s Passover-friendly)! And the mangos add a great deal of moisture (I know, the “M” word) and I love adding cardamon, such a warming spice that pairs so perfectly. I topped the bread with crushed pecans to give it some texture but feel free to omit too. It’s a great breakfast option, toasted and shmeared with ghee, butter or cream cheese, or just a delicious snack on its own!

The bread will keep in the fridge for about 2 weeks, or you can keep it in the freezer.

L’chaim to the mango!

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Gluten-Free Mango Bread
Prep Time
10 mins
Cook Time
50 mins
 
Course: bread
Servings: 1 loaf
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Ground Cardamom
  • 2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1/2 cup Sugar Or sugar substitute
  • 2 Eggs
  • 1/4 cup Oil Olive oil, avocado oil or coconut oil all work
  • 2 Mangos, peeled, pitted, roughly chopped You can use frozen (makes it MUCH easier)
  • 1 1/2 tsp. Lemon Juice
  • 1/2 cup Pecans, crushed Optional, for topping
Instructions

  1. Pre-heat oven to 350F. Spray an 8 1/2 x 4 1/2 inch loaf pan with cooking spray and parchment paper

  2. Combine almond flour, cinnamon, cardamom, baking soda, salt and sugar in a large mixing bowl

  3. Add sugar, eggs, oil, mango chunks and lemon juice to a blender container and blend until smooth

  4. Pour mango mixture in the almond flour mixture and fold until evenly combined

  5. Pour into loaf pan

  6. Mix the crushed pecans in a small bowl and sprinkle with a little sugar and cinnamon (just eyeball it), if using and top the loaf with the mixture

  7. Bake for 50 minutes or until clean knife inserted into the center comes out clean

Sweet Potato Pudding

Sweet Potato Pudding

It’s here, ya’ll! We have ONE week left until our Jamaican kitchen pop-up event! If you haven’t registered, make sure to do so ASAP! Here’s the link to register!

On the dessert menu for this even is our Sweet Potato Pudding. This custardy treat is light, easy, naturally gluten-free and nut-free!

This pudding is a common dessert in Jamaica and especially with the warming Caribbean spices like cinnamon, ginger and allspice, this is sure to transport your tastebuds.

Pumpkin pie change-up

This pudding would be a fantastic substitute for the traditional pumpkin pie at Thanksgiving. For this recipe, you can use sweet potato, pumpkin, or butternut squash! I used canned just to make my life a bit easier, but if you have fresh sweet potatoes, you’ll want to roast them in the oven at 425F degrees for 40-45 minutes. Then, add the ingredients into a blender, or use a handheld stick blender in a large bowl, pour into a casserole (or pie dish) and that’s it.

This sweet potato pudding uses eggs to make a custard-type pudding but if you’re egg-free, substitute the 4 eggs for 1 cup of flour. It’ll still be delicious, of course, but the texture will be cakier and less custard-like.

Hope you all try this recipe – maybe for your next Shabbat lunch meal as a twist on kugel, or for your Thanksgiving dessert. Can’t wait to see you all at the pop-up next week!

If you’re interested in some more recipes that we’ll be featuring at the pop-up, check these out below!

Chayote Squash Slaw – Meat Your Vegetables

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Sweet Potato Pudding
Course: Dessert
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 Sweet Potatoes, OR one 15 oz. can If using whole sweet potatoes, pierce with a fork and roast at 425F for 40-45 minutes until the flesh is soft
  • 1 14 oz. Can of Coconut Milk Don't use light coconut milk, or coconut cream, or cream of coconut (that has too much sugar and is used for pina coladas!)
  • 1 cup Sugar
  • 4 Eggs, large
  • 1 tsp. Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Allspice Used a lot in Jamaican cuisine!
  • 1/4 tsp. Sea salt
Instructions

  1. Pre-heat oven to 375F

  2. Add all ingredients into a large bowl, or blender container

  3. Blend, or use a handheld stick blender (or you can use a whisk) and mix all ingredients together until the batter is smooth

  4. Pour into 2-quart square baking dish

  5. Bake at 375F for 1 hour, or until fully set

  6. Let cool and serve! This would be great warmed, or room temp (or cold too, it'll just be a bit firmer) and served with a dollop of whipped cream - YUM!

Chayote Squash Slaw

We’re just 2 weeks away from our Jamaican Pop-Up Event at Ezras Israel Congregation in Chicago! If you haven’t registered yet, here is the link!

Since Daniel and I are cooking delicious Jamaican Caribbean food at this upcoming event, here’s a sneak peek at one of the menu items – Chayote Squash Slaw.

What is Chayote Squash?

Chayote Squash is very popular in Jamaican cuisine (a.k.a. “Cho Cho”), found all other Latin America, but originating in Mexico. The fruit is a member of the gourd family and it looks like a large pear, with a more wrinkly bottom. There are so many great health benefits to chayote squash too. It’s high in antioxidants, vitamin C, folic acid, and vitamin K and B6. It can also help improve blood sugar and studies have found that the chayote can help lower cholesterol levels too.

Chayote squash is a great addition to this slaw because the skin is so thin that you don’t need to peel it and it can be eaten raw. I just sliced it like a pear, removing the inner seed(s) and slicing it thin. Of course, if you want to cook it (not for this slaw) you can treat it just like a summer squash – roasted or grilled would be delicious. It tastes similar to jicama, or even as tart as a green apple. Can’t find chayote squash for this recipe? Substitute it for zucchini!

Spicy, Tangy, Sweet, Crunchy & Herbaceous

I love a good dish that brings together lots of flavor combinations and this slaw certainly hits the mark. The dressing is so simple. Mustard (I used yellow), honey (or for a shortcut, use honey mustard), lime zest and juice, salt, dried thyme. I never knew until my research that thyme is a popular herb in Jamaican cuisine! The slaw combines all of these flavor bombs, The jalapenos bring the heat and spice, mustard for tang, sweet from the bit of honey, tart from the lime, veggies from crunch and thyme and cilantro bring herby flavors!

Can’t wait to devour this slaw, either on its own or piled into a sandwich – YUM!

Hope to see you all soon at our pop-up event!

Like this recipe? Be sure to rate it 5 stars!

 

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Chayote Squash Slaw
Servings: 8 servings
Author: Rachel Katzman
Ingredients
Slaw
  • 1 8 oz. bag Shredded Red Cabbage Feel free to use a coleslaw mix or green cabbage
  • 1/2 cup Shredded Carrots
  • 1 Chayote Squash, seeds removed, sliced thin
  • 1 cup Cilantro, chopped Don't throw away the cilantro stems! That's where all the flavor is, so chop them up and add them to the slaw too.
  • 1-2 Jalapenos or other hot peppers I used a mix of home-grown small jalapenos and banana peppers (which are more mild) for color
Dressing
  • 3 tbsp. Mustard (I used yellow mustard for an extra tang, but really, any kind would be delish) Or just use honey mustard instead
  • 1 1/2 tbsp. Honey Omit if using honey mustard
  • 2 Limes, zest & juice
  • 1/4 tsp. Salt
  • 1/2 tsp. Dried Thyme
Instructions

  1. Mix all of the slaw ingredients in a large bowl or serving dish

  2. In a bowl or mason jar, add the mustard, honey, zest and juice of both limes, salt and dried thyme. Shake or mix well and pour over slaw

  3. Mix well and serve immediately. The salt will draw out moisture from the veggies so it's best served same-day, however, leftovers are still good in the fridge for about 1-2 days

Taco Soup

Taco Soup – a perfect Sukkot meal

As the weather has gotten colder, like all of us, I’m making soups more often. And lately I’ve been obsessing over this Taco Soup! I got the recipe inspiration from Mayra Wendolyne of @low.carb.love on Instagram.

Once you make this soup, you’ll be craving it for a while, trust me. 😉 Not only is it delicious and super easy but it’s a super-filling meal with the boost of protein from the Beyond Meat.

If you don’t feel like lugging out your big soup pot, make it in your instant pot! Or, add all the ingredients to your slow cooker in the morning, set it on low for 7-8 hours (or high for 4-6 hours).

Not only is this a great addition to your soup rotation, but it’s perfect for the last days of Sukkot. Of course, if you’re making a meat meal, use parve cream cheese! If you do, just be aware that the soup will look like it’s separating, but just be patient, once it’s done cooking, stir it well and it’ll stay nice and creamy.

This soup also reheats nicely, and the endless toppings make it so fun for a taco soup bar!

Chag Sameach!

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Taco Soup
Course: Soup
Servings: 12 servings
Author: Rachel Katzman
Ingredients
Taco Soup
  • 3 Garlic cloves, minced
  • Olive oil
  • 1 16 oz. Package of Beyond Meat or Impossible Burger
  • 2-3 Celery stalks, chopped
  • 1 Small white onion, chopped
  • 2 Bell peppers (any color), chopped
  • 2-3 Carrots, peeled and diced
  • 1 Can Rotel Diced Tomatoes & Green Chilies Use any variety - either mild or spicy
  • 16 oz Vegetable Broth I like the Imagine Soup brand, the low sodium - just eyeball about half the container (which is a total of 32 oz.)
  • 2 cups Water
  • 1 8 oz. Block of Cream Cheese Or use parve cream cheese if making a fleishig meal
  • Taco Seasoning
  • Salt
  • Pepper
Soup toppings
  • Shredded Cheddar Cheese or Parve
  • Sour Cream Or parve
  • Sliced Avocado
  • Pickled Jalapeno slices Optional
  • Handful of cilantro, chopped Optional
  • Tortilla chips You can use tortilla strips, or crush regular tortilla chips, or just add them whole.
  • 1 Lime, cut into wedges
Instructions

  1. In a medium soup pot, heat up a drizzle of olive oil and add the garlic on medium heat for about 1 minute (be careful not to burn the garlic - it happens fast, so keep an eye on it)

  2. Add the onion, carrot, bell peppers and celery, season with salt and pepper and sauté for about 6-7 minutes until the veggies are soft

  3. Add in the Beyond Meat and break use a wooden spoon to break up the meat into smaller pieces. Season again with salt and pepper and cumin.

  4. Pour in the can of Rotel canned tomatoes, veggie stock and 2 cups of water (here's a trick - after adding the Rotel, fill the can up with water and add that to the pot - it's exactly 16 oz. which equals 2 cups. I love using this method because it's one less thing to wash, plus you get the extra flavor bits in the can of the Rotel!)

  5. Taste the soup at this point and add in any additional salt, pepper or cumin. I added about a 1/4 to 1/2 tsp of cumin

  6. Add the block of cream cheese, either regular or parve and let the soup simmer on high with the lid on, for about 15-20 minutes

  7. Ladle into bowls and add your toppings! Enjoy!

Spaghetti Squash Apple Date Kugel

Happy New Year 5783! Rosh Hashanah is HERE, ya’ll!

This recipe, Spaghetti Squash Apple Date Kugel is such a great side dish to serve for your yom tov table. It combines apples of course to symbolize the Jewish New Year, dipping apples into honey as part of the Rosh Hashanah seder meal. “T’marim”, is the Hebrew word for dates, which uses the root word “tam” meaning “to end” – hoping that our enemies will “end” or be eliminated.  And dates are also one of the Seven Species of Israel.

I love using spaghetti squash as the base of this kugel/pudding because not only does it mimic noodles, but it’s a great low-carb and gluten-free option and so much easier than scrubbing, peeling and shredded a whole bunch of potatoes (or use your food processor for that). It’s easy to roast in the oven OR you can pop it in the microwave for 6-7 minutes for a quicker option. Even though I added the apples and dates, it’s a relatively small amount so it’s still lower in carbs, but feel free to omit the dates if you’re on keto or sub the apples for jicama (though apples do have a good amount of fiber, so a little apple here and there is good for you). 🙂

So there you have it! Another kugel recipe to add to your table – whether for Rosh Hashanah or on a fall Shabbat afternoon lunch.

Wishing you all a Kesiva V’Chasima Tova – Shana Tovah! See ya’ll next year!

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Spaghetti Squash Apple Date Kugel
Course: Side Dish
Cuisine: Holiday
Keyword: rosh hashanah
Author: Rachel Katzman
Ingredients
  • 1 Spaghetti Squash (halved and seeds removed)
  • 1/3 cup Sugar, or sugar substitute
  • 1 Large Apple, diced Or 2 small apples
  • 3 Eggs (large)
  • 2 tsp Cinnamon
  • 1/4 Dates, chopped
  • 1/2 tsp Allspice, or apple pie spice
Instructions

  1. Pre-heat oven to 400F

  2. Cut the squash in half and scoop out the seeds

  3. Roast for 40 minutes, let cool and scoop out the squash into a large bowl

  4. Lower oven to 375F

  5. Mix in the eggs, sugar, diced apples, dates and spices

  6. Spray an 8x8 baking dish with non-stick spray

  7. Pour into baking dish and bake for 40-45 min until set and golden brown

  8. Serve at any temp - YUM!

Peanut Butter & Jelly Pie

Peanut Butter & Jelly Pie

The Jewish holiday of Shavuot starts this weekend so how about a new pie recipe! Peanut Butter & Jelly Pie!

I love this one because it’s completely no-bake, which is perfect for these 90+ degree days. No baking, no water bath, no dirtying up a half dozen mixing bowls. For this recipe, I made a homemade crust (it came out a bit too thick though), but I just mixed 1 1/2 cups of almond flour, about 1/3 cup of softened butter and few tablespoons of sweetener and pressed it into a greased pie plate. But let’s make this even easier and use a store-bought pie crust.

The filling is just cream cheese (but make sure you plan ahead and leave it on your counter for a few hours to soften), sour cream (because I love the tanginess it brings), peanut butter and sweetener. Topped with strawberry jelly (you can use either homemade or store-bought) and whipped cream! This dessert certainly tastes like childhood. You could even be EXTRA and drizzle chocolate sauce over the top. #YUM.

And that’s all she wrote. An easy, no-bake pie, perfect for those hot summer nights, for Shavuot or really anytime of the year.

Chag Sameach, ya’ll!

Click here for more Shavuot recipes!

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Peanut Butter & Jelly Pie
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 1 9-inch Graham Cracker Pie Crust Or make your own! I combined 1 1/2 cups almond flour, 1/3 cup of softened butter and 2 tbsp. sugar substitute and pressed that into a pie plate!
  • 1 Package of cream cheese, softened
  • 2 tbsp. Sour Cream
  • 1/2 cup Powdered Sugar I use the brand Swerve, for a sugar-free alternative
  • 1/3 cup Peanut Butter I like the Kirkland brand from Costco since it's just peanuts and salt - no other additives!
  • 2 cups Strawberry Jelly I used Walden Farms brand which is sugar-free
  • 2 cups Whipped Cream
  • Chopped peanuts for garnish Optional
Instructions

  1. In a large bowl, beat the softened cream cheese, sour cream, peanut butter and powdered sweetener. The consistently will look like mousse.

  2. Spoon into the pie crust, spread a thick layer of strawberry jelly and whipped cream

  3. Cover and chill in the fridge for a few hours or up to overnight

  4. Add some chopped peanuts as garnish and serve cold. YUM!

Mini Passover Bagels

Mini Passover Bagels

Hope ya’ll are having a wonderful Passover holiday, or had a wonderful Easter! Whatever you celebrate, we’ve got you covered with some great new spring recipes!

We’re coming up on the last days of Passover, so I had to share the recipe for these Mini Passover Bagels – made without matzah meal or potato starch! This is one of my go-to low-carb recipes that I make throughout the year! And the best part is that it’s 100% Passover-friendly and dairy-free!

Psyllium Husk Powder

The key here is the ground psyllium husk powder that gives the bagels the classic chewy, wheat-like texture. You can find a container on Amazon or slightly cheaper at Whole Foods in the supplement section.

Psyllium husk powder is made from the outer covering hence the “husk” of the seeds of the Plantago Ovata plant. It’s mainly grown throughout Northern and Western India. The powder is commonly used as a digestive aid due to its high fiber content, or a perfect matzah meal or potato starch substitute in these Passover Mini Bagels.

So that’s it – short and sweet. Chag Sameach friends!

Side note – see here for details from the cRc regarding Kosher-for-Passover hechsher)

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Mini Passover Bagels
Servings: 8 mini bagels
Author: Rachel Katzman
Ingredients
  • 1 1/4 cup Almond Flour
  • 1/3 cup Ground Psyllium Husk Note - most psyllium husk powders have a slight purple-ish tint to it. It's not harmful at all, just don't be alarmed when the color is a little off.
  • 2 tsp Baking powder
  • 1 tsp Sea Salt
  • 1 tsp Minced Onion optional
  • 1 tsp Garlic Powder optional
  • 2 tsp Vinegar You can use either distilled white vinegar or apple cider vinegar
  • 3 Eggs
  • 1 cup Hot water
Instructions

  1. Pre-heat oven to 350F and line a baking sheet with parchment paper

  2. Mix all of the dry ingredients in a medium-sized bowl

  3. Add in the vinegar and eggs and mix well so no lumps remain and all of the psyllium husk has disolved

  4. Add the cup of hot water and mix again until the dough feels like the consistency of Play-Doh

  5. If the mixture is a little dry, add some olive oil to your hands and roll the mixture into golf-ball sized balls and place on baking sheet. Poke a hole in the middle of each dough ball to make a "bagel" shape and re-shape as needed. Sprinkle the tops of the bagels with more minced onion, if desired. Or, if you eat kitniyot, add some sesame seeds!

  6. Bake for 45 minutes.

  7. Once the bagels are cool, slice and toast and top with your favorite sandwich toppings!

Vegan Nacho “Cheese” Dip

I can confidently say this is one of the most talked about recipes I’ve ever made. My Vegan Nacho Cheese Dip is most definitely a crowd-pleaser but yet this humble dip has so many stories surrounding it. Let’s get into it!

Crowd-pleasing surprise

First off, I have to give my other blog (riskyveggie.com) some props because I posted a version of this recipe a few years back, since it was such a huge hit. I’ve made it for Super bowl parties in the past and it’s always fun to see the look on everyone’s faces when they see a “cheese”-looking dip on the same table as the chicken wings. Hmm…doesn’t look so kosher to me. But when I told them it’s vegan? Not to toot my own horn, but pure amazement on everyone’s faces.

The second time I made this dip for a crowd was last year’s Super bowl party. It was right before Ellie and I moved into our new condo and somehow I mustered up enough energy to whip up a batch of this dip. It’s THAT easy, that it didn’t feel like a chore. We went to a friend’s house to watch the game and their teenage son could not get enough of this. So much so that every time I see their family, there’s a good chance that one of them will ask me when I’m making it next. Well, Gottesman fam, this is for you.

Performance Recipe?

In October 2021, my little sister got married. It was an unbelievably magical weekend. Sunday night (the night before the wedding), there was a dinner and an activity called “Share” – basically like a talent show! There were lots of fun performances – jokes, songs, dances, funny stories and lots of laughs. I hadn’t planned on performing anything for share but about 20 minutes before the program started, a friend said “why don’t you share a recipe?” I looked at her quizzically, “um, how exactly would I do that? I’ve never “performed” a recipe before.”

But I decided super last minute to participate and the first recipe that came to mind was my infamous Vegan Nacho Cheese Dip. This is probably my most-requested recipe (apart from my Coconut Date Balls).

So, I mustered up some courage, jumped up on stage to “perform” my recipe! Wow, everyone was so into it! Maybe because it was a little different and unusual for a talent show? Either way, it turns out, this recipe is the perfect one to “perform” – all I did was share the ingredients and mimicked the action of my blender whirling away! But, the fun part is that I had several people approach me afterwards comment on how delicious (and easy) it sounded and of course, they wanted to know where to find the recipe! Cue a plug for MYV!

Well, look no further, my long-awaited Vegan Nacho Cheese Dip. I promise, it won’t disappoint.

Happy blending!

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Vegan Nacho "Cheese" Dip
Servings: 4 cups
Author: Rachel Katzman
Ingredients
  • 1 Large handful of raw cashews You don't want roasted or seasoned, just buy the raw whole or pieces (in bulk is cheaper) - and store in the freezer to keep them fresh
  • 4 cups Filtered water
  • 4 tbsp Nutritional Yeast
  • 1/2 cup Salsa
  • 2-3 Garlic cloves No need to chop, the blender will do all the hard work for you!
  • 2 tbsp Turmeric
  • 1 can Diced green chilies Optional
Instructions

  1. Add the cashews to the container of a high-powered blender. Add the water and the rest of the ingredients, except the diced green chilies

  2. Slowly power up to the highest setting and let it blend for about 6-7 minutes. The key here is to be patient. You need to let the blender do its job, so it'll be loud but trust me, it's worth it

  3. After about 6-7 minutes, you should hear a slight "chugging" noise and the sauce thicken and tighten up. Lower the speed to the medium speed for 1 more minute

  4. Turn off the blender and slowly pour out the sauce into a large container. Careful, it's going to be HOT! Add in the green chilies and serve!

  5. If you're going to be serving this for a party, I recommend serving it in a slow cooker on low to keep it warm and clump-free. Store in the fridge and use for up to 1 week. Serve with tortilla chips! (Note - this recipe is one of those things where you really don't need to measure. I put in rough measurements here, but you can always taste half-way through the blending process and adjust. One time I wanted to make this for a party but didn't have any salsa, so I substituted spicy red harissa and it was incredible. The perfect amount of heat and spice. So play around with it. Add in some lemon juice for a tang, or add in pickled jalapenos once it's mixed, or even pour in some of the juice before you blend! You can also omit the salsa and turmeric and add in more garlic and almond milk (like half almond milk, half water) to make a vegan alfredo sauce. It's the perfect base to make lots of yummy vegan sauces!!)

Cheeseburger Salad Bowl

Cheeseburger Salad Bowl

For those of you in the Keto or Low-Carb community, you know full well what a “Big Mac Bowl” is. This is my spin – a KOSHER take on this classic keto dish, made with my homemade “Big Mac sauce” – the Cheeseburger Salad Bowl!

Low-Carb goodness

I’ve been following a low-carb eating lifestyle for several years now but I’ve lately more strict when it comes to tracking my macros. This salad is easy to prepare in advance for lunch or dinner and it’s incredibly filling and satisfying – even for a salad! It’s become my “several-day-of-the-week” meal and I haven’t gotten tired of it yet.

Even if you’re not following a low-carb lifestyle, this is the perfect salad to jazz up your weekday lunches with the perfect balance. The combination of healthy fats veggies and protein – the sharpness of the red onion, the sweetness of the tomato, the “meaty” veggie burger, and the tang of the pickles and the dressing. Topped with sesame seeds, to mimic the bun – YUM.

Simple swaps

Want to make your salad prep even easier? Buy shredded lettuce, or meatless crumbles (and cook the night before). I like using the burger patty so it’s easier to track my macros and it’s the perfect protein serving of 1 for my Cheeseburger Salad Bowl. This would also be great with shredded coleslaw mix, or chopped romaine, or kale too.

And we can’t forget about the main star here – the Big Mac Sauce! It’s so ridiculously simple – enlist your kids to help make it! I just add everything in a mason jar and store it in my fridge to last about one week. Oh and it also makes a delicious tangy dip for French fries too!

Enjoy!

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Cheeseburger Salad Bowl
Prep Time
10 mins
Cook Time
10 mins
 
Course: Salad
Servings: 1 serving
Author: Rachel Katzman
Ingredients
  • 1 Meatless Burger Patty You can use either Beyond Meat or Impossible Burger - delish! You could also use any veggie burger crumbles. I like using the patty and crumbling it up as it cooks, so it's the perfect protein portion!
  • 1 cup Iceberg lettuce, shredded
  • 1/4 cup Cheddar cheese, shredded
  • 1/4 cup Cherry tomatoes, sliced
  • 1/8 cup Red or white onion, diced
  • 5-6 Pickle chips, chopped I like the giant container of Grillo's pickle chips from Costco!
  • 1-2 tbsp "Big Mac Sauce"
  • Sprinkle of sesame seeds
Big Mac Sauce
  • Mayo
  • Ketchup
  • Yellow mustard
  • Splash of pickle juice
Instructions

  1. Heat a sauté pan on medium heat and cook the veggie burger on both sides. Break up the meat patty with a wooden spoon until it resembles ground beef crumbles. While the burger cooks, make the big mac sauce

  2. There's no exact science to this - just mix the mayo, ketchup and mustard together in a small bowl or mason jar, and add in a bit of the pickle juice. I start with about a 1/4 cup of mayo and add a big squeeze of ketchup and mustard, add in the pickle juice and adjust as needed. It makes about a cup of dressing and lasts in the fridge for about 1 week

  3. Assemble the salad bowls: In a big bowl, add in the shredded lettuce, onion, tomato, cheddar cheese, (slightly cooled) crumbled up veggie meat patty, and chopped pickles. Top with the big mac sauce and sprinkle with sesame seeds. Enjoy!

Check out some more salad recipes here:

Watermelon Tomato Salad

Blistered Green Bean & Tomato Salad with Basil Garlic Dressing

 

Tomato Pomegranate Salad

 

Israeli Shawarma Feta Salad

 

Herby Cabbage Salad – perfect for Passover!

 

Gluten-Free Pumpkin Cornbread

As promised, here’s a new recipe to add to your Thanksgiving collection! What better way to ring in a Thanksgiving feast then pulling out a cast iron pan to make my (gluten-free) Pumpkin Cornbread! And it just feels so right to marry these two together. Just a disclaimer here, I didn’t end up using a full can of pumpkin puree because it made the cornbread a bit dense. But if you like that or you don’t want to save the excess pumpkin in your fridge, by all means, go for it.

And since usually when we all look up recipes online, we skip the text and scroll right to the recipe, so here ya go! Keeping this short and sweet, because well, pumpkin cornbread doesn’t need all the extra fanfare. We all know it’s delish. Just add some honey (or honey butter) on top, and it’s autumn perfection.

Enjoy!

Check out some other MYV Thanksgiving recipes here! And one of my personal favorites…

Ginger Lime Cranberry Sauce

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Gluten-Free Pumpkin Cornbread
Prep Time
10 mins
Cook Time
35 mins
 
Course: Side
Servings: 8 servings
Author: Rachel Katzman
Ingredients
  • 1 1/2 cups Cornmeal
  • 1 cup Almond Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Sea Salt
  • Dash of Cinnamon I didn't measure here, I just sprinkled some in! You could also add in some ginger too for a kick!
  • 1 cup Pumpkin Puree Not pumpkin pie filling
  • 1 cup Almond Milk
  • 1/3 cup Oil I used Avocado oil for its neutral flavor but you can also use olive oil or (refined) coconut oil. The refined coconut oil tastes less "coconutty". Or you could use butter if you're making this dairy
  • 1/3 cup Honey
  • 2 Eggs
Instructions

  1. Pre-heat the oven to 350F.

  2. In a large bowl, mix all of of the dry ingredients together

  3. In a separate large bowl, mix the wet ingredients together

  4. Add the dry ingredients into the bowl with the wet ingredients and make sure not to overmix

  5. Lightly grease a cast iron pan and pour in the batter and smooth around the pan using your hands or the back of a spoon

  6. Bake for 30-35 minutes

  7. Cut into slices and drizzle with honey if desired. I like it best served warm, especially because the honey sinks into the cornbread, YUM! Or, if you're making this dairy, you could mix a little softened butter with honey and add a pat of honey butter to the top of your slice!