As we enter Shavuot, how can we make the most of this new beginning of possibilities?
Jewish life is always giving us chances. This is how I felt 7 years ago exactly, on the 2nd day of Yom Tov. I was giving birth to my youngest daughter with a difficult delivery and BH got the chance to live and be here for my family.
That is when my journey back to health started. Taking this new beginning as a possibility to be more present and more grateful to Hashem, I learned from my experience and was able to help others lead healthier lifestyles.
This Shavuot, you too can eat your cheesecake and stay healthy at the same time. Celebrating the richness of the chagim and the Torah we received, with rich, healthy and delicious versions of what we traditionally enjoy. 
There are many ways of incorporating healthy living and healthy eating over the Yomim Tovim but one of the best things you can do is find healthy alternatives to your favourite dishes that are just as good and delicious. Here are fewer you to try:
Low Fat Cheesecake
Ingredients
- 170 g Light Yougurt
- 1/2 cup Honey
- 2 Eggs
- 2 tsp 100% Vanilla Extract
- 1 Tbsp Cornstarch
Instructions
- In a blender combine yogurt, honey, eggs, vanilla and salt + cornstarch diluted in a bit of water blend to combineÂ
- Bake 30 min at 180 degrees or until turns golden (might look not ready but will set as it cools)
- Leave for 6 hours in fridge before serving.
Optional
- Make a sauce with fresh berries and 1tbsp of honey and serve on top of the cake.Â
Crustless Veggie Quiche
Ingredients
- 2 medium Zucchinis/Courgettes Sliced
- 1 Leek Sliced
- Salt & Pepper
- 1 Tbsp Olive Oil
- 2 tsp Garlic Powder
- 2 tsp Dried Thyme
- ½ cup Shredded Light Cheese (optional)
- ¼ cup Skimmed milk / Almond Milk
- 5 Eggs
- 6 Grape Tomatoes
Instructions
- Heat up olive oil in a pan, sauté all vegetables with salt, pepper, garlic and thyme for 10 minÂ
- Spray 23cm pie pan with oilÂ
- Beat eggs, add milk and cheeseÂ
- Arrange veggies on the panÂ
- Pour egg mixture over the sliced vegetables
- Sprinkle with a bit more cheese (optional)Â
- Place tomatoes on top of quicheÂ
- Bake 45min at 180 degreesÂ
Healthy blintzes
Ingredients
For the sauce
- 1 ½ cups Frozen Blueberries
- ¼ cup Water
For the blinzes
- 1 egg
- 1 egg white
- 1 cup light milk or almong milk
- 1 tsp coconut sugar
- 1 tsp vanilla extract
- 1 cup spelt light flour
For filling
- 220 g light quark cheese
- ¼ cup honey
- 1 cup plain non-fat yogurt
- 1 tsp vanilla extract 100% natural
Instructions
Sauce
- Combine the blueberries, and water in a small pot.
- Bring to a boil over medium-low heat, stirring frequently, and boil for 3-5 minutes until a syrup begins to form.Â
The Blinz
- Whisk together the egg and egg white in a large bowl. Mix in the milk, sugar, and vanilla.
- Whisk in the flour, and let the batter rest while preparing the filling.
Filling
- Filling, beat the cheese and honey in a medium bowl.
- Mix in the yogurt and vanilla until smooth.
- Cover and chill until ready to assemble the blintzes.Â
Putting it all together
- To cook the blintzes, generously coat frying pan with non-stick cooking spray.
- When the pan is hot, quickly add a generous ¼ cup of batter to the centre, and pick up the pan to swirl the batter around to completely cover the bottom.Â
- Assemble together and refrigerate.Â
Dalia Brunschwig
Dalia Brunschwig is a Certified Nutrition Health Coach living in Zurich, Switzerland where she has helped hundreds of Jewish women to a healthier lifestyle giving them the tools and system based on her Fully in Balance approach.Â
instagram.com/fullyinbalance  linkedin.com/in/daliabrunschwig-benamu
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Dalia Brunschwig#molongui-disabled-link
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Dalia Brunschwig#molongui-disabled-link
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Dalia Brunschwig#molongui-disabled-link
