Easter Sunday is a day of joyous occasions frequently celebrated with family members and loved ones. Many people plan a big meal to help celebrate this day which usually involves Easter cakes, cookies, and candy and is a sure-fire way to ruin anyone’s diet.
Before throwing your hands in the air and thinking you need to give yourself a cheat day, check out these ten delicious clean eating recipes you can serve or bring for Easter dinner.
Strawberry Banana French Toast Casserole Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 218 kcal
4 slices of bread gluten-free or whole grain, crust trimmed, cut into cubes
1 banana mashed
6 strawberries diced
1/2 cup almond milk
1/4 teaspoon cinnamon
1 1/2 teaspoon vanilla extract
Maple syrup for serving
Preheat the oven to 375 degrees. Lightly grease a small baking dish or individual ramekins with spray oil. Place cubed bread in a baking dish(es). Mix mashed banana, strawberries, milk, eggs, cinnamon, and vanilla in a medium bowl. Pour milk mixture over bread cubes and toss gently until bread coats evenly.
Bake for 20-25 minutes or until cooked all the way through.
Serve with pure or organic maple syrup.
Whole Grain Dutch Baby Recipe (Also makes a great dessert)
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Calories 204 kcal
2 tbsp. coconut oil
4 large eggs
½ cup whole wheat pastry flour
½ cup milk (any kind except coconut)
Preheat oven to 425 F.
Melt the coconut oil over low heat in a large cast-iron skillet. Then set it aside to cool a bit while you prepare the batter.
Whisk the eggs, flour, and milk in a medium mixing bowl. Whisk thoroughly to get out any clumps. You can also process this in a food processor if you watch it carefully and don’t blend for too long.
Pour the batter into the oiled skillet and place the skillet in the oven.
Bake for 20-23 minutes.
The Dutch Baby will rise above the pan and be very puffy and golden brown.
Remove from oven and allow to cool. The puffiness will sink a bit as the temperature goes down.
Sprinkle with pure powdered sugar (sucanat or coconut sugar run through a grinder or high-powered blender) and liberal amounts of freshly squeezed lemon juice.
Serve with extra lemon and pure powdered sugar.
Roast Pork Loin with Apples
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
2 tablespoons vegetable oil
1 (2-pound) boneless center-cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks of celery, thickly sliced
3 cloves garlic, smashed
3 sprigs of fresh thyme
3 sprigs of fresh rosemary
4 tablespoons cold unsalted butter
2 apples, peeled, cored, and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole-grain mustard
Preheat the oven to 400 degrees F.
In a large ovenproof skillet, heat the vegetable oil over high heat.
Season the pork loin all over generously with salt and pepper.
Sear the meat until golden brown on all sides, about 2 to 3 minutes per side.
Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of butter to the skillet.
Stir until the vegetables are browned, about 8 minutes.
Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate.
Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.
Transfer the pork to a cutting board and cover it loosely with foil while making the sauce.
Arrange the apples and vegetables on a serving platter and set them aside.
Remove and discard the herb sprigs.
Return the skillet to high heat and add the vinegar scraping the bottom with a wooden spoon to loosen any browned bits.
Reduce by half, then add the cider and reduce by about half again.
Pull the skillet from the heat and whisk in the mustard and the remaining 2 tablespoons of cold butter.
Adjust the seasoning with salt and pepper to taste.
Remove the strings from the roast and slice them into 1/2-inch-thick pieces and arrange them over the apple mixture.
Drizzle some sauce over the meat and serve the rest on the side.
Grilled Wild Salmon and Vegetables
8 fingerling potatoes (about 8 ounces)
4 small red onions, cut into 1-inch slices (about 1 pound)
4 Vidalia spring onions, quartered (about 8 ounces)
4 cipollini onions (about 4 ounces)
2 cups sliced fennel (about 7 ounces)
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon chopped fennel fronds
1 tablespoon chopped fresh parsley
4 (6-ounce) salmon fillets
2 cups pea tendrils or baby spinach
¼ cup Preserved Lemon Vinaigrette
Place potatoes in a large pan of boiling water; cook for 8 minutes or until tender. Add onions and sliced fennel; cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.
Toss vegetables with oil. Place vegetables on grill rack coated with oil or lean cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with oil or clean cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place one salmon fillet onto each of the four plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups of grilled vegetables to each serving and serve immediately.
Parsnip and Carrot Gratin
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
A rich gratin of parsnips and carrots, topped with cheddar, fresh herbs, and panko breadcrumbs, will be a great side for your Easter dinner.
1 tablespoon olive oil
1 small yellow onion, chopped
1 tablespoon unsalted butter, melted
½ cup panko breadcrumbs
1 tablespoon flat-leaved parsley, chopped
1 tablespoon fresh thyme leaves
¾ cup cream
1 tablespoon Dijon mustard
1 pinch of kosher salt
¼ teaspoon ground white pepper
¾ pound parsnips, peeled and sliced into ¼-inch discs (about two large parsnips)
¾ pound carrots, peeled and cut into ½-inch discs (about three large carrots)
½ cup coarsely grated cheddar cheese
Preheat the oven to 350 degrees.
Butter a medium-sized gratin dish or any shallow-sided baking dish.
Heat the oil in a medium-sized skillet, add the onion and cook over medium heat until the onions are golden brown, about 10 minutes.
Using a small bowl, combine the melted butter, parsley and thyme. Add the panko, mix well and set aside.
Whisk the cream, mustard, salt, and pepper into the onions. Add the parsnips and carrots. Bring to a boil, reduce heat to low and cook, covered, until vegetables begin to feel tender to a fork.
Pour into a buttered gratin dish. Top with cheddar, then the panko-herb mixture.
Bake until vegetables are tender and crust is golden brown, about 25 minutes.
Layered Quinoa Salad
1 cup uncooked quinoa (2.5 cups cooked)
1/2 tsp sea salt
6 large eggs
8 oz turkey bacon
6 cups roughly chopped Iceberg lettuce
1 small red onion, thinly sliced
1-pint cherry tomatoes halved
1 cup frozen organic petite peas, thawed
4 oz sliced black olives
1 medium red bell pepper seeded and thinly sliced
1 cup Colby-Jack or cheddar cheese, shredded
2 green onions thinly sliced
1 cup plain Greek yogurt
1 Tbsp raw honey
2 Tbsp whole grain mustard
2 tsp apple cider vinegar
1/2 tsp garlic salt
1/2 tsp lemon pepper
1/2 tsp onion powder
To make the dressing:
Whisk all of your dressing ingredients into a bowl and refrigerate until ready to use.
To cook the quinoa:
Rinse your uncooked quinoa first in a fine strainer.
In a medium-sized saucepan over medium-high heat, add quinoa and 1-1/2 cups of water. Stir in about 1/2 tsp of sea salt. Cover and bring to a boil. Once the quinoa starts to bubble, reduce heat to low and let it simmer for 15 minutes or just until cooked through. Once finished cooking, remove from the heat (drain if needed), fluff with a fork, and let sit at room temperature for about 10 minutes to cool.
To boil the eggs:
Meanwhile, in another saucepan, boil your eggs. Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat for 2 minutes, reduce the heat and let simmer on low for about 8-10 minutes.
Drain and rinse your eggs under cold water until cold enough to peel. Once the eggs are cold, peel and slice them; set aside.
To cook the bacon:
Heat a skillet over medium-high heat, add bacon and cook until golden and crispy, 3-4 minutes on each side. Transfer the cooked bacon to a plate lined with a paper towel to remove excess grease. Once cool, crumble and set aside.
To prep the veggies:
Roughly chop your lettuce and thinly slice the onions. Cut the tomatoes in quarters and dice the peppers.
To assemble the salad:
Layer your lettuce, onion, and tomatoes in a bowl. Add peas and bell pepper.
Now add a layer of egg slices, arranging them by tucking them in so that you can see the entire slice through the bowl, as shown in the pictures. Sprinkle with shredded cheese.
Pour over the prepared dressing, and level it up with a rubber spatula. Top with olives, green onions, and crumbled bacon.
Cover the bowl with a plastic wrap and chill in the refrigerator for 8 hours or overnight before serving.
Creative Fruit and Cheese Easter FUN Platter
16 ounces of cheddar cheese
1 small pineapple
10 oz strawberries
15 oz. blueberries
4 kiwis, peeled
1 lb. seedless grapes, red and green
10 oz. dates
Start by preparing your fruit; rinse and pat dry them.
Next, strip the grapes from the vines, chop your pineapple into small pieces, and slice the strawberries and kiwi.
Cut the cheddar cheese into nice 1/2-inch cubes.
Choose a large platter/ board or a low rimmed tray and begin assembling your bunny rabbit.
First, divide the pineapple among two small bowls to make the bunny’s cheeks and gently press it firmly into the bowls.
Place the bowls upside down into the lower third part of the platter and gently pull them off, as shown in the video.
Next, make the eyes by arranging dates on each bunny cheek.
Reserve 2 dates for the teeth.
Arrange your kiwi slices in a shape that resembles bunny ears, then top them with sliced strawberries to create a bit of contrast.
Fill the rest of the head with mixed grapes.
Add cheese cubes to the sides of the platter and fill the remaining space with blueberries.
Add a strawberry in place of the bunny’s nose.
Finally, make the bunny’s cute whiskers by gently pinning appetizer toothpicks into the pineapple cheeks.
Healthy Hot Cross Buns (need two days for this)
Start this recipe the day before
1 1/2 oz / 2 3/4 cups whole spelt flour
1 3/4 oz / 1/2 cup rye flour
10 g fresh yeast or 1 sachet 5 g dried yeast
2 tablespoons raw honey
3/4 fl oz / 1 cup milk of your choice
2 organic eggs
Grated zest of 1 orange
1 teaspoon vanilla paste
½ teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 oz extra virgin olive oil
2 cups raisins or golden sultanas
3 1/2 oz dried chopped apricots
3 1/2 oz good quality 70 percent dark eating chocolate, melted
1 organic egg
2 tablespoons of milk
Combine the flours, yeast, honey, milk, eggs, orange zest, vanilla, and salt into the bowl of your mixer.
Mix with a dough hook at low speed until combined, then increase the speed to medium and mix for about 8 minutes or until smooth.
Add the oil slowly, a little at a time, until it is all incorporated into the dough. Take your time, and don’t add too much at once.
Add the raisins and apricots and mix gently until mixed in; then, turn off your mixer and remove the bowl.
Cover your bowl with plastic wrap and allow it to rest at room temperature for about 1 hour.
Place the dough into the fridge overnight to rest and develop for 12 hours. This dough is quite sturdy, so if you go over 12 hours, that’s ok, as long as you cook the dough the following day. Resting also loosens the dough with a light and fluffy hot cross bun.
Divide dough into 24 even-size portions.
Leave to prove in a warm place for about 2 hours.
Preheat the oven to 275 F.
Make an egg wash using one whole egg and two tablespoons of milk.
Brush the tops of the buns with egg wash.
Bake for 35 – 40 minutes or until golden and baked through.
Melt chocolate, then pipe over the buns before serving.
4 oz. unsweetened baking chocolate
3 tbsp. brown rice syrup
1 tbsp. honey
108 medium almonds (6 for each turtle)
Melt chocolate in the microwave for 2 minutes. Stir. (Or melt in a slow cooker on low heat until melted)
Continue melting chocolate in the microwave in 30-second intervals, stirring after each.
When you have tiny clumps left, stop microwaving and stir until the chocolate melts completely.
Stir in brown rice syrup and honey.
Portion out six almonds for each turtle on a parchment-lined cookie sheet.
Pour approximately 2 tsp of chocolate over each cluster of nuts.
Refrigerate for at least 2 hours.
Storage: Keep in the refrigerator.
Clean Eating Carrot Cake
3 -4 grated carrots
2 teaspoons vanilla
1/2 cup coconut oil
1/4 cup honey
1 cup almonds
1 teaspoon cinnamon
zest and juice from one orange
1 teaspoon nutmeg
Coconut cream for the icing if you wish
Heat oven to 400 F degrees bake.
Place honey, coconut oil, and eggs in a bowl, then add vanilla, cinnamon, nutmeg, orange zest, and juice.
Crush almonds by placing them into a tea towel and, using a rolling pin, crush them into small chunky pieces.
Add almonds to the wet mix as well as carrots. Stir to combine.
Pour into a greased 20 cm cake tin and bake for around 30 minutes until firm.
Allow it to cool, then turn out.
For the icing, place a can of coconut cream in the fridge overnight; then, when serving, place cream on top of the cake, some crushed almonds, and a sprinkle of cinnamon. If you want to make the icing sweeter, before putting cream in the fridge, put enough cream into a bowl, and add some honey and maybe some zest of orange.
Enjoy trying these healthy recipes with your loved ones this Easter.
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