Count Down To Passover — Pizza

This is a very hectic time of year. 

We are preparing for Passover. 

This means that everything in the house, in particular in the kitchen and eating areas are cleaned and checked for leavened products, which are called “chametz.”

It is a lot of work. Fortunately, Raizel is home from school this week. She has been an amazing helper! I don’t know what we would have done without her!

In this state of in between, everything in the kitchen is more scattered than usual. My husband and Raizel have begun to clear out some of the cabinets for our Passover products. Hence, it might be difficult for me to do too much posting for the next week or so.

As I was clearing out my freezer, I found some frozen pizza dough that I wanted to use. 

However, making pizza at home is a bit complicated for me.

As observant Jews, we follow the Jewish dietary laws of keeping kosher.

For those who may not be familiar, in a kosher kitchen, milk and meat dishes are cooked and prepared separately. There is also a third food category, parve, which means neither meat nor dairy.


This means that we have separate meat and milk cooking utensils, and we do not cook milk and meat in the oven at the same time, nor eat meat and milk together at the same time.

I thought it might be helpful to include these 2 pictures that I found on line about how to keep kosher:

This picture gives you an idea of the ins and outs of having a kosher kitchen.

Some readers of this blog may have observed that I do not post recipes with dairy products. I rarely cook with dairy. I really only have about 2 dairy pots and only the barest of essential utensils for dairy food.

In order to not cook milk and meat in the same oven together, many people have 2 ovens. It is possible to manage with only one oven, but it takes a bit more planning. 

I am fortunate to have 2 separate ovens: one is for meat and the other is parve. But, I do not have an oven for dairy.

So, any dairy that we eat is usually cooked in the microwave. 

All of this is to explain why making this pizza was an accomplishment for me. Creating this pizza took a little bit of unconventional ingenuity.

I am very excited that I was able to come up with a way to make it!


1 lbs. pizza dough

Olive oil

Salt Spice Blend. Most of my spices have been put away for Passover 

Tomato sauce

Grated cheese



Roll dough onto pan to desired thickness. Add olive oil and sprinkle spices on top.

Bake in 450* oven until lightly browned.

Next step:

Add tomato sauce over prepared pizza dough and then add grated cheese. Microwave for 2 minutes.

Here are the pictures:


Pizza dough ready to shape


Pizza dough rolled out and on baking sheet

Olive oil and spices on top

Olive oil and spices on top

Cooked pizza dough. Love the color!

Cooked pizza dough. Love the color!

Cooked pizza dough with sauce and cheese.

Cooked pizza dough with sauce and cheese.

Voila! The final product!

Voila! The final product!


Voila! Nice fresh hot pizza!

The girls loved it, with the cheese and without the cheese. It is a good thing that I took pictures, because there is nothing left!


Creating A Food Plan: Serving Sizes & Food Exchanges

Creating A Food Plan: Servings Sizes and Food Exchanges

Please note: This is not to be considered medical advice. I am merely passing on information that I have accumulated over the years. Everyone is unique and has their own personal experience. For any questions or concerns, I recommend consulting your health care provider.

Over the years, nutrition has been an area of interest. I spend a lot of time helping others professionally and personally eat a healthy diet and maintain a proper body weight.

When Yaffa was a baby until age 8, she was failure to thrive and on a feeding tube. We spend a lot of time calculating every calorie, in our effort to help her grow and thrive.

Now that Raizel is a teenager, she is eating better. But, for the longest time, we struggled to achieve healthy growth and development with her too.

My husband is one of the fortunate few for whom maintaining a healthy body weight is not a struggle. But, health maintenance is a priority.

After my pregnancies, it was a struggle to find a food plan that worked for me. Pregnancy was certainly not good for my waistline!

As I was preparing to write this post, I think I inadvertently “bit off more than I could chew,” if you will pardon the pun. I have come to understand just how confusing it is to create an easy and healthy food plan. There is so much conflicting and confusing information!

The original exchange plan, developed for diabetics, and used by many weight loss programs is the easiest and healthiest food plan method to use. It is based on individual food categories, which include Grain/Starch, Protein, Fruit, Vegetables, Milk, Fat and Other Carbohydrates (includes sweets and alcohol). Within each category, one may substitute or exchange one portion of food for another.

Using this method, one can create an individualized food plan to accommodate one’s specific needs and lifestyle. Menu planning is flexible, easy and still nutritious.

Simple is best!

Principles For Healthy Eating 

I have integrated the concept of food exchanges with my own personal views of health and well-being.

As I listed above in my picture, I believe that healthy eating includes:

・Balancing intake in all food groups

・Little or no refined sugars or flours

・Using whole grains

・No artificial flavors, sweeteners,

・No dyes, additives or preservatives

・No hydrogenated oils/fats

・Limiting animal protein to <6 oz./day

In my experience, white flour and sugar affect the mood and feelings of well-being in people who are sensitive. I call this being “carbohydrate sensitive.” For “carbohydrate sensitive” people, refined flour, sugar and even fruit can trigger mood swings. Therefore, in my food exchange lists, I have calculated serving sizes based on whether or not someone is carbohydrate sensitive or not.  For ease, I suggest sticking to either one or the other and to be consistent.

I am a slightly carbohydrate sensitive person. I personally avoid refined sugar and flour. For this reason, I also prefer to eat vegetables over fruit. I believe that this has made a world of difference for me. I attribute part of my ability to cope with the stress of having special needs children to my diet.

Other people find it difficult to digest fat. For this reason, I believe in eating healthy, preferably unsaturated fats. We do not eat  products with partially-hydrogenated fats/oils.

My daughter used to be on the Feingold Diet. From this, we learned to eliminate dyes, additives, preservatives and artificial flavors including artificial sweeteners from our diet. In people who are sensitive, artificial flavors, dyes and preservative function as what I call “neurotoxins.”  I loved the Feingold Diet. I found that it did wonders for my daughter!

Finally, I believe in limiting animal protein– eggs, fish, poultry and meat to no more than 6 oz. per day. Other protein sources should be plant-based or dairy.

Personally, I am allergic to dairy, and I use milk from other sources.

I think that I want a little over board, but, I made the pictures to help clarify what the choices are within each food category.


Dairy Servings



• 1-3 servings/day (optional)

• Are you carb sensitive?

• If yes, then 1 serving is:

– 8 oz milk

– 6 oz yogurt

If NOT carb sensitive, 1 serving is:

– 8 oz milk/ 6 oz. yogurt

– 4 oz. cottage cheese,

– 2 oz. hard cheese.



Protein subtle


• 6-13 or more servings /day

• Limit animal protein to 3-6 oz./day

• Are you carb sensitive?

• IF NOT THEN: 1 oz. fish, chicken , cottage cheese, meat, 1 egg, 1.5 oz. tofu/cooked beans, ½ oz. nuts, ½ oz. hard cheese

• IF YES THEN 1 serving is 1 oz. chicken, fish or meat, 1 egg, 2 oz. cottage cheese or ricotta cheese, ¼ cup or 2 oz. cooked beans, 1 oz. regular tofu or 2 oz. soft/silken tofu, 1 Tbs. peanut butter, 1 oz. nuts & hard cheese = 2 oz. protein

• Super Carb Sensitive? Count legumes as a carbohydrate

• In this diet, red meat is eaten no more than 1/week; chicken, fish & eggs are eaten 2-3 times per week. Therefore,1-2 meals /day must be vegan or plant-based.


Grain Servings Suble


• 1-8 servings/day

• 1 serving is 1 oz. raw cereal or grain

• Are you carb sensitive?

• Not carb sensitive then 1 serving is 1 slice bread, ½ cooked pasta, potatoes, rice, 1 oz. dry cereal, 4 oz. cooked potatoes, yams; 3 oz. cooked grains

• Carb sensitive: ½ cup cooked corn, peas, winter squash and other starchy vegetables

• Super carb sensitive? ½ cup (4 oz.) beans as a starch, rather than a protein.

• Recommend whole grains and limited refined flours. And recommend whole grain cereal, bread and pasta.

Vegetable Servings Subtle outline



• 4-8 servings/day

• 1 serving is: 1 cup (4 oz. weighed) raw vegetables or ½ cup (3 oz. weighed) cook vegetables.

• Are you carb sensitive?

• IF NOT then include starchy vegetables, i.e., corn, peas, and winter squash as vegetable servings.

• If yes, then consume only low-starch vegetables as vegetable servings.

• If carb sensitive, then count peas, corn and winter squash as a starch/grain serving.

• Eat a variety of colors and types; include dark, leafy green vegetables daily.

Fruit Servings Subtle


• 1-5 Servings/day

• 1 serving is 6 oz. (1 cup) of cut-up fresh fruit.

• ¾ cups or 6 oz. frozen, unsweetened fruit (after thawing)

• 2 oz. dried fruit (use sparingly)

• 1 moderate piece of fruit

• ½ cup canned fruit packed in its own juices

• Are you carb sensitive? Avoid cherries, grapes, pineapple, bananas & dried fruit

• Can substitute 1 fruit for 2 vegetable servings.

• Eat a variety of colors and types.

Fat Servings Subltle


• 2 – 3 servings/day

• 1 serving is 1 Tablespoon or .5 oz and equals 15-21 grams of fat

• Other sources of fat: 2 oz. avocado, 2 Tbs. cream cheese, 2 Tbs. shredded coconut, 1 Tbs. mayonnaise

• Use unsaturated fat or oil. Avoid saturated fats like margarine and butter.

Other food groups subtle

Other food groups

Alcohol (optional)

• 1 serving/day for women

• 2 servings/day for men

​​This is optional and considered a grain or sugar.

Sugar (optional)

• 0-5 servings per week

• 1 Tbs. sugar, jelly, jam, ½ cup sorbet and ices, 1 cup lemonade

• Use sparingly

Putting It All Together: I have more data and information on daily food requirements and creating your own food plan, but, I believe in not overwhelming people with too much information. So, I will post more on this later.

Thank you all for reading this! I know that it was a lot of information.

References: There are more, but this is a beginning

















Please note: This is not to be considered medical advice. I am merely passing on information that I have accumulated over the years. Everyone is unique and has their own personal experience. For any questions or concerns, I recommend consulting your health care provider.