New Yiddish Kitchen Updates Classic Jewish Recipes for Paleo Diet | The Jewish Week | Food & Wine

New Yiddish Kitchen Updates Classic Jewish Recipes for Paleo Diet

New Yiddish Kitchen Updates Classic Jewish Recipes for Paleo Diet
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Growing up, Sundays were for leisurely reading The New York Times while noshing on a bagel and schmear (or two) and sneaking sips of our parents’ coffees. But for those with dietary restrictions, bagels and so many other Jewish classics are about as easy to digest as the Sunday Styles. Babka, challah, noodle kugel and knishes are all full of (delicious) grains. But a paleo diet no longer means you have to give all that up. 

Popular paleo bloggers Simone Miller and Jennifer Robins, have joined forces to make bagel and schmear envy a thing of the past. The New Yiddish Kitchen is full of over 100 updated grain and sugar-free classic Jewish recipes for holidays and everyday. 

I don’t even keep a paleo diet (at all), but was super impressed by the potato matzah balls, and would buy a copy of this cookbook solely for the bagel recipe, which the authors graciously fed me when they visited Austin last year. The perfect mix of chewy inside and crunchy outside, I’d take one of these over sub-par conventional bagels any day.

Many Jewish recipes are naturally gluten free, and The New Yiddish Kitchen has those covered as well. Recipes for pastrami from scratch, shakshuka, borscht, lox and whitefish salad can be paired with gluten free rye bread or everything crackers for a complete meal.

This cookbook doesn’t lack in creativity or kitsch, with tons of Yiddish and tips directly from the authors’ bubbes telling you not to stress out over tomatoes, and what to do with extra egg yolks (make mayo!)

Macaroons are a Passover staple, but usually full of sugar. This version has a sweet tartness from orange and honey, making it delicious all year long.

Creamsicle Macaroons

Recipe reprinted with permission from The New Yiddish Kitchen.

Prep time: 10 minutes

Cook time: 25-30 minutes

Makes: 18 cookies


  • 2 egg whites
  • 12 ounces (340 g) unsweetened shredded coconut
  • 1 (14-ounce [414-ml]) can full-fat coconut milk
  • 1⁄4 cup (60 ml) honey
  • zest of one orange (about 1⁄2 tablespoon [7 ml])
  • 1 tablespoon (15 ml) orange juice
  • 2 teaspoons (10 ml) vanilla extract
  • Pinch salt


Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a medium bowl, beat the egg whites until medium peaks form.
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
Fold the egg whites into the coconut mixture.
Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
Bubbe’s tip: Don’t waste those yolks! Save them to make mayonnaise.

Hansa Wattanawongsiri

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