April 2024MAIN STORY

A Modern Twist For A Healthier Passover


By Tamar Rothenberg, MS, RDN

Want to eat healthier this Passover? Embrace the culinary traditions of Passover with a modern spin using versatile and flavorful almond flour.

Almond flour is a nutty and tasty substitution for wheat flour. Its slightly sweet flavor makes it ideal for both desserts and savory dishes. Aside from being gluten-free, almond flour has nutritional benefits not found in other flours, among them:

  • A protein boost. Almonds are a good source of protein, with 6 grams per serving.
  • Low in carbohydrates and higher in fiber than even whole wheat flour.
  • Almonds naturally contain fat, so you may be able to omit oil in your dishes.

When using almond flour for your Passover dishes, make sure the label says almond flour and not almond meal. Almond flour uses peeled and blanched almonds, while almond meal includes the peel, which makes for a grittier flour. Depending on the recipe, you can usually substitute almond flour for wheat flour by using 1 1/2 cups of almond flour to 1 cup wheat flour. This is because almond flour contains more moisture than regular flour.

Discover the delicious possibilities of Passover using nutritious almond flour with the following easy recipe. You can use this type of ‘breading’ on almost any vegetable, such as eggplant, broccoli, or cauliflower!

Italian-Inspired Zucchini Sticks

Total Time: 45 mins

Servings: 4


2 zucchini, sliced into sticks

4 egg whites

1 cup almond flour

1 Tbs garlic powder

1/2 tsp salt


  1. Cut zucchini into sticks. If zucchini has large seeds, remove by cutting away. You only want the flesh.
  2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
  3. In a small bowl, combine almond flour, garlic powder, and salt. Set aside.
  4. In a bowl, whisk egg whites until frothy.
  5. Dip zucchini sticks in egg whites then into almond flour mixture to evenly coat. Line zucchini sticks on baking sheet and spray with olive oil.
  6. Bake for 25 minutes, turning halfway through and spraying flip side with olive oil.
  7. Serve with a dip of marinara sauce, if desired.

Tamar Rothenberg, MS, RDN, is a registered dietitian who specializes in breast and ovarian cancer in her private practice in Los Angeles. She has a Certificate of Training in Vegetarian Nutrition and Herbal Formulations in Cancer Care; and co-led the clinical study, Coping with Cancer in the Kitchen, published in Nutrients. Tamar lends her expertise to Sharsheret Thrivers through nutrition coaching. Check out Tamar’s other recipes in her book, Cancer Diet for the Newly Diagnosed: An Integrative Guide and Cookbook for Treatment and Recovery. Visit Tamar’s website at https://www.tamarrothenbergrd.com/ for more information.

This recipe was submitted by the non-profit organization, Sharsheret: The Jewish Breast Cancer and Ovarian Cancer Community. If you or someone you love has been impacted by breast or ovarian cancer or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.


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