Meal Ideas for the Feast of Unleavened Bread

During the Feast of Unleavened Bread, we are instructed to abstain from leavened products for the week. (See this post for details on leaven.) I've rounded up some totally delicious recipes that are free from leaven and appropriate during Unleavened Bread, or any other time of year.

Soups: 

Seriously Good Vegetable Soup from Cookie and Kate

One Pot Spiced Sweet Potato Lentil Soup from Minimalist Baker

Asparagus Potato Soup from A Beautiful Plate

One Pot Red Lentil Sweet Potato Stew from Making Thyme for Health

One Pot Tuscan Style Beef Lentil Soup from Minimalist Baker

Butternut Squash Quinoa Chili from How Sweet Eats

Broccoli Cheese Soup from Cookie and Kate

Easy Butternut Squash Soup from A Couple Cooks

One Pot Everyday Lentil Soup from Minimalist Baker

Eggs and breakfasts:

Foolproof Shakshuka from Cookie and Kate

Healthy Breakfast Casserole from Love and Lemons 

Turkish Egg and Quinoa Breakfast Bowls from Half Baked Harvest

Frittata from Cookie and Kate

Grain Free Granola from My New Roots

Healthy Breakfast Smoothies from Love and Lemons 

Citrus Ricotta Breakfast Bowl with Honeycomb from Half Baked Harvest
*use grain free granola if you're avoiding oats

Berry Superfood Smoothie Bowls from Love and Lemons 

Salads:

Spring Nicoise Salad from How Sweet Eats

Chopped Thai Chicken Salad with Peanut Dressing from Pinch of Yum

Simple Green Salad with Lemon Vinaigrette from Minimalist Baker

Mexican Kale and Quinoa Salad from Cookie and Kate

Abundance Salad with Savory Tahini Dressing from Minimalist Baker

Easy Green Goddess Dressing from Cookie and Kate

Mains:

Sheet Pan Chicken Shwarma with Sesame Sweet Potatoes and Hummus from Half Baked Harvest

Grain Free Burrito Bowls with Shredded Mexican Chicken from Minimalist Baker

30 Minute Cauliflower Rice Stir Fry from Minimalist Baker

Garlic Butter Creamed Spinach and Salmon from Half Baked Harvest

Sheet Pan Chickpea Tikka from Making Thyme for Health

Spring Skillet Roasted Lemon Chicken and Veggies from Half Baked Harvest

Mujaddara from Cookie and Kate

Sheet Pan Chicken Tinga Bowls from Pinch of Yum

Noodle Free Pad Thai from Minimalist Baker

Stuffed Delicata Squash from A Couple Cooks

Perfect Baked Salmon with Lentils and Lemon Herb Sauce from Pinch of Yum

Sides:

Instant Pot Mashed Potatoes from Healthy Nibbles

Wild Rice Broccoli Casserole from A Couple Cooks

Creamed Spaghetti Squash with Browned Butter Walnuts from Half Baked Harvest

Easy Refried Beans from Cookie and Kate

Corn Salsa from Making Thyme for Health

Eight-Minute Sweet Potatoes from Minimalist Baker

Simple Chickpea Salad from A Couple Cooks

Mayo-Free Deviled Eggs from Minimalist Baker

Garlic Spaghetti Squash with Herbs from Pinch of Yum

Roasted Asparagus from Healthy Nibbles

Here's my recipe for homemade einkorn matzah (unleavened bread).
More recipes for the Feast of Unleavened Bread here.
Don't forget dessert! Kosher for Passover desserts recipes here.

Red Sea Crossing Smoothie Bowls

"The Israelites went through the sea on dry ground." -Exodus 14:22

These smoothie bowls are a fun way to remember and celebrate the Israelites crossing the Red Sea on dry ground. Kick off your Passover with these smoothie bowls for breakfast, or make them anytime to celebrate that YHWH provides a way for us. A way from slavery to his promises!

Any blue smoothie recipe works for this. Mine is made from blueberries and yogurt (it's the same that I used for the Yom Teruah night sky smoothie bowls), but you can also get a blue smoothie using blue spirulina, butterfly pea powder, or blue food coloring (I would recommend an all-natural coloring!). Acai fruit would work in place of the blueberries. Of course, since it was the 'Red' Sea you could play around with that as well. Feel free to use any recipe that works for your lifestyle and appeals to you!

Red Sea Smoothie:
1 cup frozen blueberries
2 cups yogurt
1 tablespoon spirulina powder
1 tablespoon honey (or to taste for sweetness)

Put your blueberries in the blender and run the ice crushing setting for 30 seconds or so to break up the berries. This makes it easier to smoothly blend everything. (If you don't have this setting on your blender let them thaw for a few minutes before blending everything together.) Once your berries are mostly in small pieces, add the yogurt, spirulina powder, and honey and blend until smooth.

The spirulina is optional but it gives you a nutritional boost and also is responsible for the dark shade of blue. The smoothie was more of a reddish purple before I added it.

Once your smoothie is blended, pour it into bowls and decorate.

For the dry ground I used finely shredded coconut that I toasted. Doesn't it remind you of sand at the beach? (To toast coconut: just put the coconut in a dray pan on medium heat and stir for 2-4 minutes. It will smell great when it's toasted!)

You could also used crushed up matzah, almond meal, chopped nuts, chia seeds, or a combination of those things. A glob of nut butter or sliced bananas could work too!

To make the shells: I mixed yogurt, almond meal, and a tiny bit of cocoa powder, and then froze in a seashell candy mold overnight. There's no exact recipe, I was just shooting for a beachy/sandy color.

Play around and be creative with the decorating! Color the shells if you want. You could also use candy fish or get a chocolate mold to make sea horses or turtles. Make waves in the sea or make the waves into white caps with a smear of plain yogurt or untoasted coconut. Decorate with berries, a ten commandment gummy, a menorah cupcake topper, nut butter, matzah, or whatever else you like.

New to keeping Passover? See this post for more details on this set apart time.