The season for eggs, chocolate and matzos

Easter is over, but Passover goes through next weekend.  So while jelly beans and egg coloring kits may be cleared off grocery store shelves, you’ve got another week to stock up on whole wheat matzos.  This has to be one of the most simple, healthy and versatile cracker products around, with a slightly toasty flavor that makes the whole wheat delicious.  Nutritionally, they are:

  • low/non-fat
  • low sodium
  • high in fiber
  • low sugar

They come in large squares, but you can break them up into rustic shapes and serve with cheese, hummus, peanut butter and other nut butters as part of a meal or a snack, or as an appetizer.  Serve them with soup or salad, or for breakfast.  Kids will love the crunchy cracker texture.  They’re extremely portable, and they keep well.  Stash a box in your desk at work for emergency snack or lunch choices.

Despite the fact that the recipe for making whole wheat matzo is pretty simple, I’ve found that different brands have very distinctive flavors.  I’m not here to promote any particular brand, as the taste is a personal thing.  You may be limited in choice to one or two varieties in your local store.  If you get really enthusiastic about a particular flavor, you can mail order different brands.  Whatever you do, whole wheat matzos are well worth a try, and super healthy.

Speaking of super healthy, you might have a stash of colored hard boiled eggs laying around.  What to do?  As long as they weren’t left sitting out as decorations, there are a number of ways to use up hard boiled eggs, so do it soon.  And remember, eggs are the highest quality protein you can eat, and one of the few excellent sources of choline in our diets (a critical nutrient for brain and nerve health):

Make egg salad: Peel the eggs, chop them up a bit and add mayonnaise and other flavorings like relish, paprika, curry powder.  I like to cut back on the mayo and add a bit of extra virgin olive oil, to make it healthier.  Along with a small dash or cider vinegar.

Add egg slices to a green salad.

Add chopped egg to potato salad (again, replace some mayonnaise with olive oil).

Make deviled eggs: peel, cut in half, scoop out the yolks into a bowl, saving the white halves on a plate.  Mix the yolks up with your choice of seasonings like curry, mayo, mustard, chopped vegetables.  Check any general purpose recipe book for ideas, or browse the suggestions on Fine Cooking Magazine’s slide show of hard boiled egg ideas.

Whatever you do with the eggs, keep them refrigerated until serving time.  And don’t use any stray eggs that were forgotten out in the yard after your Easter Egg hunt.

As for the Easter candy:

  • share the bunnies
  • if little chocolate eggs are too tempting for you to leave sitting around, put them in the freezer and take out one or two for a small sweet treat occasionally.
  • jelly beans can be stashed away out of sight, and used in small snack-bag portions as energy food for hikes or long bike rides.  Or use them as decorations for gingerbread houses next December.
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