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from Riverfront Nutrition Associates
Passover is almost upon us! Here at Riverfront Nutrition Associates, we've got you covered. Rachel Saks, MS RD is not only on our staff as a Registered Dietitian, but she is a trained kosher chef, having attended the Center for Kosher Culinary Arts in NY, NY and the Restaurant School in Philadelphia, PA. Rachel has worked as a private chef in Israel as well as New York for many years and now she's here to help you with all of the kosher for passover recipes you'll need. 

Here are some tips and recipes from Rachel's holiday kitchen to yours in order to make this year a fun, figure-friendly and yummy experience for all!
  1. Think outside the box (of matzah). Not every meal needs to include it! 
  2. Don’t forget about vegetable variety. Serve multiple kinds of veggies at each meal.
  3. Keep leftover desserts out of sight whenever possible.
  4. Choose whole wheat matzah and matzah meal.
  5. Stay hydrated to prevent constipation.
  6. Try not to view every meal as an event or a feast.
  7. Make sure to pay attention to fullness cues, eat slowly, and leave the table feeling comfortable, not full.
  8. Don’t attempt to lose weight- just try to break even.
Recipes to try:  by Rachel Saks MS RD
Moroccan Quinoa Salad
Serves 8
4 cups water or vegetable stock
2 large carrots
1 large zucchini
3 leeks
4 cloves garlic
2 cups quinoa
¼ cup +1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon paprika
¼ teaspoon coriander
¼ cup currants
¼ cup orange juice
½ teaspoon orange zest
  1. Fill a medium pot with water or vegetable stock.  Bring to a boil and add the quinoa.  Reduce the heat to a simmer and cook until all of the water is absorbed, about 10 minutes.
  2. Meanwhile, dice the carrots, zucchini and leeks.
  3. Mince the garlic.
  4. Heat 1 tablespoon olive oil in a large pan over high heat.  Sauté carrots and until leeks begin to soften, about 5 minutes. 
  5. Add the zucchini and garlic and sauté 5 minutes more, until all of the vegetables begin to brown. 
  6. Add in the salt, pepper, cinnamon, paprika, coriander and currants and cook 1 minute longer.  Combine the sautéed vegetables with the quinoa and mix well.
  7. In a separate bowl combine the orange juice and zest.  Slowly stream in the ¼ cup of olive oil while whisking vigorously.  Place the arugula as a bed for the quinoa on a large platter.  Pile the hot quinoa on top of it and drizzle with the orange juice and olive oil mixture.
Herbed Tilapia Cakes with Green Goddess Horseradish Sauce
Serves 10
1 ½ pounds of tilapia
1 medium red onion
2 cloves of garlic
½ cup parsley
½ cup cilantro
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
10 oz. frozen spinach
½ cup low fat plain Greek yogurt (or lite mayonnaise)
3 cups baby arugula
¼ cup parsley
¼ cup cilantro
1 tablespoons lemon juice
3 tablespoons white wine
¼ cup white horseradish
1⁄8  teaspoon pepper
¼ teaspoon kosher salt
  1. Cut the tilapia into medium pieces, then chop in a food processor until smooth and transfer it to a mixing bowl. 
  2. Quarter the red onion and chop it with the garlic, and herbs in the food processor until they are in small pieces, but not minced. 
  3. Add the onion mixture to the fish along with the olive oil, salt and pepper. 
  4. Heat olive oil in the bottom of a sauté pan over medium heat. 
  5. With wet hands, form the fish into ¼ cup sized patties and sauté until browned and opaque in the center, about 4 minutes per side.
  1. Defrost the spinach under hot water and squeeze out until dry. 
  2. Combine all ingredients in a food processor and puree until smooth. 
  3. Add more white wine for a thinner sauce if needed. 
  4. Top the fish cakes with the sauce and serve hot or at room temperature.
Recipes by Rachel Saks MS RD


April 6 8pm Passover Seder
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