Good Shabbos, Shabbat Shalom, Happy Shabbat Chanukah! Luscious latkes, sweet sufganiyot and fried foods galore are on the menu as we celebrate the Festival of Light! And don’t forget about Rebbetzin Rochie Pinson’s scrumptious Olive Oil, Kalamata, & Rosemary Challah: http://www.cjnews.com/food/shabbat-table-challahs-rising

If you’re looking to add some ‘lighter’ dishes to your Chanukah and Shabbat menus, Suri Ganz to the rescue. Suri has been a personal fitness trainer for more than 20 years and believes that healthy can be delicious! Suri Ganz is the author of I Can’t Believe That’s Healthy! (www.JudaicaPress.com), a kosher cookbook that gives you great-tasting recipes that are great for your health, too.

You’ll find recipes for interesting appetizers and dips such Zoodles (Zucchini Noodles) with Chunky Tomato and Garlic Sauce, Baked Vegetable Patties, and Smoky Babaganoush. Salads include Blueberry Feta Cheese Salad, Hearts of Palm and Asparagus Salad, and Mock Potato Salad. The soup chapter includes Lean, Green and Supreme Soup, Crockpot Butternut Squash Soup, and Roasted Cauliflower Soup.

There are lots of interesting side dishes, such as Marsala Mushrooms, Butternut Squash Hash Browns, Roasted Maple Brussel Sprouts, and Sweet and Spicy Carrot Fries.

Kugel, anyone? Try Suri’s Broccoli Lukshen Kugel or Cauliflower Butternut Squash Kugel. Delectable desserts include Apple Pie with Biscotti Crumbs, Mango Ices, Vanilla Fudge Ice Cream, and Rich and Creamy Chocolate Mousse!

I Can’t Believe That’s Healthy includes many recipes that are kosher for Passover. Suri’s handy icons will help the reader find the recipes that best suit their needs:

  • Low-calorie
  • Low-carb
  • Low-fat
  • Sugar-free
  • Gluten-free
  • Grain-free
  • Fat-free
  • Dairy-free

Yes, Suri Ganz certainly proves that healthy can be delicious!! Enjoy…


They say necessity is the mother of invention. In this case, latkes for Chanukah were the necessity and rutabaga the invention. Once you make these, you will realize they are too good to make only once a year.

Yield: 6

1 large rutabaga

1/2 Spanish onion

1 Tbsp + 1 tsp oil

2 eggs plus 2 egg whites

1/2 Tbsp salt

1/4 tsp paprika

Cooking spray

  • Place rutabaga in microwave for 5 minutes. (This will not cook it but will make it easier to work with.) Peel rutabaga, then cut into 4–6 large pieces.
  • Using a grater disc, grate rutabaga pieces and onion. Place in a large bowl.
  • Grease a large Teflon skillet with cooking spray. Add oil and heat on medium flame.
  • Add rest of ingredients to the bowl, squeezing out excess liquid.
  • When oil is very hot, spoon batter into the skillet. Cook on each side for about 5 minutes. Spray the skillet in between batches. (Handle gently so they won’t fall apart.)


For when your mouth says “takeout” but your scale disagrees!

Serves 2-4

1–2 Vidalia onions, cut into ½ inch slices, separated into 12 rings

1/2 cup whole wheat bread crumbs

1/4 cup wheat germ

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika

4 egg whites, beaten

Cooking spray

Preheat oven to 375°.

  • Place bread crumbs, wheat germ and spices in a small wide bowl. Toss together.
  • Beat egg whites in another small wide bowl.
  • Dip each onion ring into egg whites, then into crumb mixture.
  • Grease a cookie sheet with cooking spray. Place dipped onions on the cookie sheet and spray top of onion rings with cooking spray.
  • Bake for 10 minutes, then flip onion rings over and bake for an additional 10 minutes.


Serves 6

1 Spanish onion, chopped

2 small zucchinis, chopped

1 large eggplant, cubed

1 red pepper, chopped

1/2 cup cooked chickpeas

1 garlic cube

1 basil cube

1/4 tsp paprika

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp salt

2 oz low-fat shredded cheese

Cooking spray

  • Grease a 9-inch round pan with cooking spray.
  • Sauté onion, zucchini, eggplant and red pepper in a nonstick skillet for 2-3 minutes.
  • Add chickpeas, garlic, basil, and spices. Cook on medium flame until soft.
  • Transfer to the 9-inch round pan. Sprinkle with cheese.
  • Bake at 350° uncovered for 5-7 minutes until cheese melts.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of twelve cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at goodfood@gourmania.com