Healthy Yom Kippur Recipes

Find healthy, delicious Yom Kippur recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Lemony Lentil Salad with Salmon

Rating: 4.54 stars
7
Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Chicken Noodle Soup with Dill

Rating: 4.59 stars
10
Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.

Chard & Feta Tart

Rating: 4.83 stars
2
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired tart. The crackerlike crust is quite sturdy so you can serve this as finger food at your next party or alongside a mixed green salad for a light supper.

Roasted Beet Crostini

Rating: 4 stars
3
The entire beet plant--roots, stems and greens--can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.

Cherry Cream Cheese

Rating: 4 stars
1
Make your own flavored cream cheese by stirring in fresh, in-season cherries. We like the flavor of black cherries, but any kind will work. Spread this on your morning bagel or sandwich it between graham crackers for a cherry cheesecake-inspired snack.

Oven Barbecued Brisket

Rating: 4.86 stars
4
A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat “first-cut” section is a far better choice for healthy eating than the fattier “point cut.” It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

Cranberry-Apple Coffee Cake

Rating: 4.89 stars
5
This coffee cake calls for a tart apple, such as a Granny Smith or a Pippin, combined with cranberries and spices to make a beautiful topping for a delicious treat festive enough for any brunch. Recipe by Nancy Baggett for EatingWell.

Smoked Trout Salad with Herb & Horseradish Dressing

Smoked trout tops heart-shaped watercress and mixed greens tossed with creamy horseradish dressing in this protein-packed appetizer salad.

Chicken & Sweet Potato Stew

Rating: 3.51 stars
14
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove.

Barley & Wild Rice Pilaf with Pomegranate Seeds

Rating: 4.92 stars
3
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

Caramelized Pear Bread Pudding

Rating: 4.12 stars
6
Sweet caramelized pears are the highlight of this comforting, custardy, raisin-studded bread pudding. When turned out of its baking dish, the flanlike pudding sits in a pool of intense caramel syrup, making it worthy of any holiday table. Serve warm or chilled.

Farro with Pistachios & Herbs

Rating: 5 stars
1
Here we stir fresh parsley and crunchy pistachios into farro for a simple side dish. Serve this simple grain right in the same dish with a rich stew. The nutty flavors of farro and pistachios are the perfect complement to the rich broth of the stew.
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Inspiration and Ideas

Red Onion & Goat Cheese Pancake

Serve with a mixed green salad for a light supper or as a side dish with grilled or roasted meat.

Squash Cheesecake Bars

Pureed winter squash gives most of the body to these leaner cheesecake bars.

Outrageous Macaroons

These luxurious macaroons studded with pistachios and dried cranberries hail from food stylist Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers' market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.