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4 Healthy recipe swaps for Hanukkah

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Hanukkah, the Festival of Lights, honors the reclaiming of the Holy Temple in Jerusalem and a miraculous celebration, when a day’s worth of oil burned for eight. For many modern Jewish families, the eight-day-long holiday centers around the table. Luckily, there are plenty of ways to enjoy traditional Hanukkah fare without derailing your overall health goals. Here Found coaches rounded up clever healthified takes on Jewish holiday favorites, from cauliflower latkes to baked cider doughnuts.


Amid all the festivities, remember to tune into your body (check out tips for mindful eating throughout the holiday season here) and savor this time to connect with loved ones. “Hanukkah is about people, not just food,” says Coach Sarah K. “Be mindful of those around you, and express and share your gratitude.”


Traditional Israeli salad With rich parsley dressing 

This fresh salad is a go-to throughout the year. It’s easy to throw together and a refreshing, light addition to any Hanukkah table. I like using a mix of orange, yellow, and red peppers for beautiful color variation. —Coach Sarah K.


6 servings

For the salad:

  • 6 cucumbers

  • 4 ripe tomatoes

  • 4 baby peppers, any color

  • ½ purple onion

For the dressing:

  • 2 bunches fresh parsley

  • 2 to 3 turmeric roots, peeled and sliced

  • ½ tsp. black pepper

  • ¾ tsp. sea salt

  • 2 cloves garlic (or 1 Tbsp. dried garlic granules)

  • ¼ cup olive oil

  • 1 to 2 Tbsp. lemon juice



  1. Slice and dice all salad ingredients into square, bite-sized pieces, then combine in a large bowl.

  2. Add all dressing ingredients to a blender or food processor, and blend until well combined.

  3. Pour dressing over chopped salad ingredients and toss to coat. Serve immediately or let marinate. Either way is great! 

Cauliflower Latkes

Prepared cauliflower rice takes the place of shredded potatoes in this veggie-powered version of a Hanukkah classic. For another wholesome touch, top with plain Greek yogurt instead of sour cream. —Coach Sarah K. 


4 servings

  • 1 (12 oz.) package cauliflower rice, cooked according to package directions

  • 1 large egg, lightly beaten 

  • ⅓ cup cornstarch

  • ½ tsp. salt

  • ½ tsp. ground black pepper

  • ¼ cup olive oil, divided*

  • Sour cream and chopped fresh chives, for garnish


  1. Spread hot cooked cauliflower on a baking sheet lined with paper towels. Let stand until cool enough to handle, about 10 minutes. Once cool, gather the cauliflower into the paper towels and squeeze out excess liquid. Transfer cauliflower to a medium bowl. Add egg, cornstarch, salt and pepper, and stir to combine.

  2. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Scoop about 2 Tbsp. of the cauliflower mixture into the hot oil; flatten with the back of a spoon into a 3 ½-inch disk. Repeat with three more 2-Tbsp. portions of the batter. Fry the latkes until crisp and golden, about 3 minutes per side. Transfer to a wire rack to cool for 3 minutes before serving. Repeat with the remaining oil and cauliflower mixture. Top each with a dollop of sour cream (or Greek yogurt) and sprinkle with chives, if desired.

Recipe from: EatingWell.

Crock Pot Applesauce

Top latkes and doughnuts with this warm, comforting applesauce, which makes the whole house smell amazing while it cooks. Bonus: There’s no sugar added! —Coach Shayna S.


Makes 1 full crock pot


  • 10 apples peeled, cored, and cubed

  • 2 tsp. cinnamon

  • 1 tsp. nutmeg

  • ½ heaping tsp. ginger

  • ¼ tsp. cloves

  • 1 ground vanilla bean (or 1 tsp. pure vanilla extract)

  • ½ cup water


  1. Throw everything in the crock pot.

  2. Cook on high for 1 hour, stirring occasionally.

  3. Turn to low and cook for 6 hours more.

Recipe from: My Whole Food Life

Cider Doughnuts With Maple-Tahini Glaze

For an easy healthy Hanukkah dessert upgrade, try baked cider doughnuts made with whole-wheat pastry flour and a tahini-based glaze in place of traditional fried Sufganiyot. —Coach Sarah K.


12 doughnuts

  • ¾ cup unfiltered apple cider 

  • 2 cups (7 oz.) McIntosh or Cortland apples, cored and diced

  • 1 ¾ cups (6 oz.) whole-wheat pastry flour

  • 1 tsp. baking powder 

  • ½ tsp. baking soda 

  • ½ tsp. cinnamon 

  • ½ tsp. kosher salt 

  • ½ cup sugar 

  • ⅓ cup plain whole-milk Greek yogurt 

  • 3 Tbsp. olive oil* 

  • 1 large egg 

  • Cooking spray 

  • 2 Tbsp. tahini

  • 2 Tbsp. dark maple syrup 

  • 2 tsp. water


  1. Preheat oven to 350°F. 

  2. Combine apple cider and apples in a saucepan over medium-high heat. Cover and cook 10 minutes. Uncover and cook 2 more minutes. Remove from heat; cool 10 minutes. Pour apple mixture into a blender; process until smooth.

  3. Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Stir with a whisk.

  4. Combine apple mixture, sugar, yogurt, oil, and egg in a medium bowl and stir with a whisk. Add yogurt mixture to flour mixture, and stir until combined.

  5. Coat two (6-cavity) doughnut pans with cooking spray. Spoon batter evenly into cavities. Bake at 350°F for 12 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 2 minutes, then invert doughnuts onto a wire rack and cool completely.

  6. Combine tahini and maple syrup, stirring with a whisk. Add 2 tsp. water and whisk until smooth. Spread glaze over tops of doughnuts. Let stand until glaze is set.

Recipe from: Cooking Light

*The original recipe calls for canola oil, but we like to swap in olive oil, which contains more nutrients.

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