5 Easy Weeknight Meals: Your 7 Day Family Jump Start!

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A Community’s Heartbreak, My Article for

xo jane logo

Well, it’s been quite a past couple weeks, huh? No recipes or menu plans this week.

I’m dealing with the events of the past 2 weeks through my writing. I’ve been honored to hear from others that they share my views and think that I articulated them in an accurate and compassionate way. I only wish my compassion for Rabbi Freundel’s family could comfort them at this time. I’m afraid they need a lot more than the comfort of our support. Nevertheless, we should never stop providing that support because they have given everything to the Kesher community and it’s the right thing to do.

In addition, I was grateful for the television news/phone break during the last days of Succos. I know Potomac isn’t called “Kesher North” like Kemp Mill, but we have our fair share of former Kesherites/current affiliate members. We walked around to each others houses and found the support we needed.

Communities of former Kesherites from Maryland to Israel have been able to support one another online, but face-to-face interaction, especially in those dazed and confused early days, was irreplaceable.

Click on the xojane logo above or the screen capture of the article below to read about my reaction to Rabbi Barry Freundel’s arrest for voyuerism.

p.s. In the second to last paragraph, the editor cut out part of my sentence, so my thoughts sound a lot harsher than they’re supposed to and the result is an incomplete thought. I’ve been waiting on the change, but wanted to share the article with you in the meantime. Basically, I’m NOT saying all men are jerks. The opposite!

IT HAPPENED TO ME- My Rabbi Was Arrested For Voyeurism - xoJane 2014-10-27 14-11-05

I look forward to hearing your thoughts. As always, I encourage you to participate in any discussions you’d like to on my twitter or facebook pages.

New Recipe! Best Ever Lasagna! Easy, Vegan, Gluten-Free, Healthy!

New Recipe – Sneak Peek Recipe from the upcoming Healthy Family Healthy You Book!

2014-10-19 21.31.28

Best Ever Lasagna! Vegan, Gluten-Free, Easy, Healthy. No Fake Cheese!

I made this dish last week for a Succos lunch. One of my guests, a friend’s daughter, is wheat-free and hates vegetables. I was sure this recipe would be my best bet. However, even I was surprised and thrilled when she and my other meat-loving guests couldn’t get enough of it (The vegetarians loved it too!). This lasagna was such a hit, I could have easily made two pans. My friend asked for the recipe so she could make it for her kids. I did teasingly say, “Buy the book.” Of course I was just kidding. I wouldn’t dream of making her – or you – wait!

I apologize for my lack of pictures. I was too crazed before yuntof to remember to take them!

Here’s the recipe!

Best Ever Lasagna


1 cup frozen,chopped onion

1 16 oz bag of chopped, frozen spinach

(12-14 oz) frozen butternut squash puree

1 package organic silken tofu (1 1b)

1 jar pasta sauce (32 oz) (Pick any flavor you like. I often use garlic or mushroom.)

A few shakes of garlic powder, dried thyme and Italian seasoning

1 package brown rice lasagna noodles (like Tinkyada, 10 oz)

1 jar (16 oz) roasted red peppers

1/8 cup panko bread crumbs (whole wheat or gluten-free)

1/8 cup nutritional yeast



Preheat oven to 350 degrees. Spray bottom of 13 x 9 lasagna pan with non-stick cooking spray.

Place frozen spinach, onion and squash into glass pie plate or bowl and defrost in the microwave (I used the “vegetable” setting).

Place tofu into pie plate with defrosted vegetables. Add thyme, garlic powder and Italian seasoning and mix thoroughly.

Place one layer of noodles in pan, followed by half of the vegetable and tofu mix. Cover with 1/3 of the bottle of marinara sauce.

Place another layer of noodles in the pan. Cover with the rest of the vegetable tofu mix and another third of the marinara sauce.

Place another layer of noodles in the pan. Cover with the rest of the marinara sauce and then the roasted red peppers (cut open and flatten if still whole).

Mix the Panko bread crumbs and nutritional yeast together in a small bowl. Sprinkle evenly over the top of the red peppers.

Cook for 1 hour, uncovered.

Serves 6-8

I look forward to your feedback!


Yummy, Healthy Breakfast Recipes!

This week, (see last week’s yuntov tips!), I’m giving you two easy, but hearty, breakfast recipes.

You can also make the Tofu Scramble if it’s just your family eating a light dinner one night. This is an alternative to scrambled eggs and adds a number of vegetables and nutrients (and skips any high fat cheeses you might be tempted to include in an omelet).

20 minute Tofu Scramble (or 10 minutes if you have leftover cooked veggies in your fridge!)

Tofu Scramble

Serves 4


(As always, feel free to adjust the recipe based on what you have in your house and the vegetables your family prefers. If you have cooked vegetables already in your fridge, simply warm them in the pan before adding the tofu and spices.)

1/2 white or yellow onion

1 9 oz package sliced mushrooms

1 green pepper

1 orange pepper

1 1b extra firm tofu

2 Tb nutritional yeast

As many shakes of Turmeric as it takes to make the tofu yellow, like scrambled eggs.

Tasha’s Tip: Turmeric is an amazing anti-inflammatory and anti-cancer food – and natural food coloring! But careful because it can stain surfaces.

A few shakes of garlic powder, black pepper and salt, to taste.

1/2 cup black beans

tofu scramble 1


Cook onions on medium heat in 1/4 cup of water until softened. (Add more water as it evaporates until all the vegetables are softened). Add peppers and mushrooms and cook until the mushrooms have released their juices.

Crumble the tofu into the pan. Add the nutritional yeast and spices and mix well over the medium heat. When the tofu is yellow and the spices incorporated, add canned or cooked black beans. Warm for another minute and serve.


Pomegranate Mueslix (Oatmeal)

Serves 1 hungry adult or 2 hungry kids


½ cup quick oats

¼ cup Pomegranate juice (approximate measurement)

1 teaspoon flax meal

Blueberry craisins or dried blueberries

Dash of vanilla

Dash of cinnamon

1 diced banana

1 grated honey crisp apple (use a box grater)

1 Tablespoon maple syrup



Reconstitute dried craisins/blueberries in a bowl of hot water for a few minutes. Place quick oats in a separate bowl. Pour enough juice to wet the oats and mix (You can also do this step the night before and put the bowl in the fridge overnight. If you do this overnight, you can and should use regular old fashioned oats, as they are less processed). Add rest of ingredients, including dried fruit and mix everything together. You’re done!





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