Clean Eating Day 1: I Made a Challah

This cute little dough ball won’t tank your clean eating intentions.

Karen here. Hello! I started my own clean eating adventure on Friday, January 2nd. The day went smoothly, mostly because my body was craving healthy food after so many days of holiday-induced indulgence. Here was the menu:

• Breakfast: oatmeal with blueberries, almonds, and protein powder*
• Lunch: veggies with hummus and more almonds
• Snack: a Cherry Pie LaraBar**
• Dinner: pastel del choclo (read about the recipe here) and challah

Challah, for those of you who are not Jewish (or Ina Garten ^[4]), is a braided egg-enriched bread that is served on Shabbat and holidays. Shabbat is the day of rest in Jewish homes and it begins each Friday at sunset. Back when my Jewish husband was my Jewish boyfriend and I was just cynical, I bristled at the idea of spending my Friday nights at home when I could be at bars or parties. Fast forward nine years and I am a major Shabbat Enthusiast. I love cooking a big meal and relaxing at home with my guy after a long week. I can drink a glass of wine in my pajamas and I don’t have to be anywhere else. After the sun sets, we light candles, say blessings over the challah and a glass of wine (or sparking grape juice if it’s Sober January ^[5]), and have a delicious home-cooked meal.

Doesn’t that sound lovely? But how do you justify baking a giant loaf of bread for two people when you are supposed to be watching what you eat? You do what I do and bake a mini-challah. It’s quick to prepare, adorable on the table, and usually gone within 24 hours. Best of all, one serving is only 129 calories. Jewish or not, this little guy is an impressive addition to any table.

^[6]

A beautiful way to welcome the weekend!

Print Recipe ^[7]

Mini Challah

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

Challah

• 1 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 2 tablespoons canola oil
• 4 teaspoons sugar
• 3/4 teaspoon salt
• 1 egg
• 1 1/2 to 1 2/3 cups all-purpose flour

Optional Egg Wash

• 1 tablespoon beaten egg
• 1/4 teaspoon cold water
• 3/4 teaspoon sesame or poppy seeds, optional

Directions:

Challah

1. In a small bowl, dissolve yeast in warm water. Using a fork, whisk in the oil, sugar, salt, and egg. Then add 1 cup flour and beat until smooth. Stir in enough remaining flour to form a soft dough. (1 1/2 total cups of flour usually works for me.)
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into an 8-in. rope. Place ropes on a baking sheet coated with cooking spray and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Make egg wash (below), if desired.
4. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on a rack until ready to serve.

Optional Egg Wash

1. Beat egg and water; brush over braid. Sprinkle with sesame or poppy seeds if desired.

Recipe adapted from Taste of Home

* This was not a great idea. Just put the protein powder in a smoothie if you need a boost. Trust me.

** I need to find another protein source because there’s no way it’s okay to eat three servings of nuts a day, right?