One of the biggest challenges my clients face is eating at other people’s houses. While it isn’t easy to eat clean when ordering from the menu at most restaurants, eating at someone’s home can give you even less flexibility.

Now pair it up with kosher Passover restrictions and Jewish mom guilt, and the challenge may escalate to a dietary disaster. Or so you may have thought.

To avoid a caloric extravaganza and still stay kosher for the holiday, try my three simple tips on how to handle such situations.

1. Make your own healthy dishes and bring them to the gathering to share with the family. If they push their food on you, you now have the arsenal to do the same. As a bonus, you’ll introduce your family to a healthy dish that you discovered.

2. Indulge in family bonding time, not just eating. Yes, it’s true that we often gather around food to feel close to our loved ones, but I suggest focusing on the conversations and family time more than the food. Once the physical hunger is satisfied, focus on filling yourself up with love and joy, earned from spending time with the family instead of the third helping of that casserole.

3. If all else fails and you overate, take plant-based digestive enzymes to help you digest the food you just indulged in.

Here are three healthy recipes to try – and take to your next family gathering.



1 ½ cups almonds, soaked and dehydrated

1 ½ cups walnuts, soaked and dehydrated

1 cup dates

½ teaspoon salt

1 teaspoon vanilla powder

Blend all ingredients in a food processor with an S blade. Place 2/3 in a pie crust.

Reserve the rest for the topping.


5-6 Golden Delicious apples

4 dates

2 teaspoons ground flax seeds

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla powder

½ cup raisins

Shredded coconut

Mix three apples with dates, flax seeds, salt, cinnamon and vanilla in the food processor until smooth. Add the remaining 3 apples and chop in the food processor (DON’T BLEND). Add raisins.

Pour into a pie crust, sprinkle with cinnamon and coconut. Enjoy.


2 cups almonds

1 cup walnuts

2 carrots, juiced (save pulp and juice separately)

½ sweet onion

2 cloves garlic

2 tablespoons sundried tomatoes (soaked for 2 hours)

2 soaked dates

½ cup lemon juice

¼ cup carrot juice (more or less to your taste)

2 tablespoons smoked paprika

2 tablespoons nori flakes

1 teaspoon kelp flakes

1 teaspoon smoked salt

To Serve With:

Cucumber slices

Red pepper, quartered

Place nuts in a food processor and add herbs and salt to process until smooth. Add the rest of ingredients and continue processing until you get a thick paste. Serve on cucumber slices or in red pepper quarters. Garnish with parsley.


(Quick note: quinoa is actually a seed, not a grain, and is therefore kosher and goodfor Passover! It is also high in protein.)

2 cups cooked quinoa (I like to mix one cup of red and one cup of white)

3 cups organic fresh spinach, chopped

½ avocado, chopped

½ cup yellow peppers, chopped

1/3 cup pumpkin seeds

1/3 cup organic hemp seeds

1/4 cup dry currants

1 tablespoon 100 percent Italian, extra virgin olive oil

2 tablespoons organic balsamic vinegar

Mix all ingredients together and enjoy!

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About Alina Z.

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida,  Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at, visit Alina’s website at, or follow her on Facebook ( or Twitter (@CoutureFood). The