PASSOVER RECIPES

Balance 360 Approved!

 GRAIN-FREE MATZO
Ingredients:
1 cup blanched almond flour (not almond meal)
cup coconut flour
teaspoon celtic sea salt
1 large egg
2 tablespoons olive oil
1 tablespoon water

Instructions:
1. In a food processor combine almond flour, coconut flour, and
salt
2. Pulse in egg, olive oil, and water

BREAKFAST 3. Divide dough into 2 pieces

4. Roll out dough between 2 pieces of parchment paper to 1/16th-
inch thick
5. Remove top piece of parchment paper
6. Transfer matzo to a baking sheet
7. Prick holes in matzo using a fork
8. Bake at 350 for 10-13 minutes, watching very closely
9. Cool for 2 hours
 MATZO BALL SOUP
Ingredients:
4 large eggs
2 teaspoons salt
teaspoon ground black pepper
2 cups blanched almond flour (not almond meal), sifted
6 cups chicken stock

Instructions:
1. In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2
minutes
2. Stir in the almond flour
3. Refrigerate the mixture 2-4 hours
4. Remove from refrigerator

BREAKFAST 5. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
6. Roll the batter into 1-inch balls then drop into the pot of boiling
water
7. Reduce heat, cover and simmer for 20 minutes
8. Heat 6 cups chicken stock in a separate pot
9. When the matzo balls are finished, remove from simmering water
with a slotted spoon and add to chicken stock
10.Ladle stock, plus 2-3 matzo balls into individual bowls and serve
 ROASTED CHICKEN WITH OLIVES AND PRUNES
Ingredients: 5 ounces baby spinach leaves (about
2 medium red potatoes (about 1 pound total), 6 cups)
peeled and cut into 1/4-inch slices 4 cloves garlic, finely chopped
2 tablespoons vegetable oil 1 1/2 teaspoons ground cinnamon
3 large leeks (white and light green parts), thinly 1 1/2 teaspoons ground cumin
sliced 1/4 teaspoon allspice
2 medium shallots, finely chopped 1 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper 5 eggs
1 pound ground lamb 9 sheets gluten-free matzo

Instructions:
1. Bring a medium pot of salted water to a boil. Add the potatoes and cook, stirring once or twice, until
potatoes are softened but not falling apart, 12 to 15 minutes. Drain potatoes and set aside to cool to the
touch.
2. Heat the oil in a large skillet set over medium heat. Add the leeks, shallots, and a pinch of salt and cook,
stirring occasionally, until softened, about 10 minutes.
3. Add the lamb and cook, breaking up the meat into small pieces with the back of a spoon, until browned,
about 5 minutes.
4. Carefully pour o any excess fat, then add the spinach, garlic, cinnamon, cumin, and allspice; cook until
spinach wilts and mixture is fragrant, 2 to 3 minutes. Add crushed tomatoes, 1 teaspoon of salt, and a

BREAKFAST generous amount of black pepper. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
5. Remove from heat and let cool to room temperature. Crack 4 of the eggs into the cooled sauce and stir to
fully combine.
6. Heat the oven to 350 F and grease a 9 by 13 inch baking dish.
7. Fill another shallow baking dish with warm water and dip in 3 sheets of matzo. Let the matzo soften for 2
to 3 minutes (no longer; you want it to be flexible but not mushy). Shake o the excess water and arrange
the matzo sheets in the bottom of the baking dish. Break the third matzo, if necessary, to fit it into the dish.
8. Cover with a layer of the potato slices (you might not use all of them), followed by approximately half of
the tomato-lamb sauce. Repeat process with 3 more softened matzo sheets and the remaining tomato-lamb
sauce.
9. Soften the remaining 3 sheets of matzo and arrange on top. Whisk the remaining egg in a small bowl and
brush evenly and generously over the top of the matzo.
10.Bake until golden brown, 40 to 45 minutes.
11.Remove from oven and let stand 10 minutes. Sprinkle with parsley just before serving.
 BROILED ASPARAGUS
Ingredients:
1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and black pepper
Instructions:
1. Heat broiler. On a baking sheet, toss the asparagus with the oil and
teaspoon each salt and pepper.
2. Arrange the asparagus in a single layer and broil, shaking the baking
sheet occasionally, until tender and slightly charred, 6 to 8 minutes.

BEET MAROR
Ingredients:

BREAKFAST 1 horseradish root, peeled and chopped, about 4 inches

1-2 tablespoons apple cider vinegar
1 inch raw beet, peeled and diced into cubes
Instructions:
1. Combine all ingredients in food processor
2. Pulse until horseradish and beets are well ground
3. Carefully remove lid; do not inhale or smell mixture, as it may burn
eyes and nasal passages
4. Store in a glass container
 CHAROSET
Ingredients:
2 apples, peeled, cored and cut into cubes
2 cups walnuts, chopped
1 teaspoon ground cinnamon
cup orange juice, freshly squeezed
1 tablespoon lemon juice, freshly squeezed
cups currants

Instructions:
1. In a food processor, combine apples, walnuts, cinnamon,
juices, and currants
BREAKFAST 2. Pulse briefly until desired texture is achieved
 SQUASH PIE
Ingredients:
2 medium butternut squash, cut in half, seeded
3 tablespoons coconut oil
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
teaspoon ground nutmeg
teaspoon salt

Instructions:
1. Rub squash with a dab of coconut oil
2. Place cut side down on a metal baking sheet
BREAKFAST 3. Bake squash in the oven at 350 for 40-60 minutes, until soft
4. Scoop squash out of skin, discarding skin
5. Place squash in food processor with oil, eggs, vanilla,
cinnamon, nutmeg and salt
6. Puree until smooth and creamy
7. Place in a 9-inch tart pan or a casserole dish and bake at 350
for 40 minutes
 COCONUT MACAROONS
Ingredients:
2 large egg whites
cup honey
teaspoon sea salt
2 cups unsweetened coconut flakes

Instructions:
1. Use a hand blender to whisk egg whites to sti peaks
2. Whisk in honey and salt
3. Stir in coconut flakes
4. Place bowl in fridge to chill for hour
BREAKFAST 5. Fill a 2 tablespoon scoop with batter
6. Using your hand, very firmly pack batter into scoop to
level
7. Release batter onto a parchment paper lined baking sheet
8. Bake at 350F for 10-12 minutes, until macaroons are
golden brown
9. Cool 1 hour