Recipes - to your health

Yom Tov “Full Plate” Menu

Standing Rib Roast


  • Rib roast with at least 3 bones attached
  • Spice Rub
  • 2 tablespoons olive oil
  • 4 cubes frozen garlic, thawed 1 teaspoon paprika
  • 2 teaspoons dried rosemary 1 teaspoon pepper
  • 1 teaspoon sea salt


Combine all ingredients for spice rub and rub on all sides of meat. Let roast marinate overnight in the fridge.

Preheat oven to 350 F and re-position racks to fit the meat, if needed. Bake uncovered 20 minutes per pound of meat (about 3 hours).
Let rest 10-15 minutes before serving.

Note: this recipe can be prepared and put into the oven right before yom tov starts so it can be ready when the meal starts. If you want to make this roast in advance, take it out about 20 minutes early, and then return it to the oven to finish cooking prior to serving it.

Crispy Brussels Sprouts


  • 2 bags frozen pre checked Brussels sprouts
  • 2 tbsp olive oil
  • salt, pepper, and rosemary to taste


Preheat oven to 425. Line 3 baking sheets with parchment paper.

Allow Brussels sprouts to sit outside freezer about 30 minutes, to thaw slightly. Cut the partially defrosted Brussels sprouts in half, and lay out on the baking sheets. Spray with avocado oil and season with salt, pepper and rosemary. Bake for 30-40 minutes until desired crispness. If you will be making this before yom tov, under bake it a little so it does not get overdone.
Note: if you are making this on yom tov, and have your oven set to a lower temperature, you will need to add to the baking time, and the results may be less crispy, but will still taste great.

Root Mash


  • 2 tablespoons olive oil
  • 2 large carrots
  • 1 small sweet potato, peeled
  • 2 medium parsnips, peeled
  • 1 rutabaga, peeled
  • 2 fresh thyme sprigs
  • 3 garlic cloves, minced
  • 1 cup water
  • 1/2 tablespoon honey
  • 3/4 teaspoon salt
  • Fresh ground black pepper, to taste


Prepare vegetables by dicing them into ½-inch pieces and place them in a pot with oil. Turn the heat on to medium-low and add in thyme (in full sprigs) and minced garlic. Sauté vegetables for about 10 minutes, until beginning to soften.

Add in water and honey. Cover and allow it to cook for about 25 minutes, stirring occasionally, until the liquid is absorbed and it is relatively easy to mash the vegetables. Discard the thyme springs.

Mash the mixture until chunky, or use a hand blender to roughly puree the mixture.
Season with salt and pepper and serve warm.

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