Thursday, March 24, 2016

Healthy Easter Dinner

There are SO many tempting things that you could eat at the Easter table, but there are also SO many amazing alternatives that you could substitute if you're trying to "watch your waist line."

Last Saturday Matt and I had an early Easter Dinner with my grandparents, mom, and step dad.  I made everything we ate since I'm the one who's "watching what I'm eating," and gramps just made the ham!!  I made us a glaze for the ham, mashed potatoes, sweet potatoes, brussels, carrot salad, hard boiled eggs, and my favorite chocolate chip banana apple muffins!

Here are some of the recipes from our menu, along with some other favorites that you could use to boost up the nutritional value of your Easter Dinner!!! :)

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Mashed Potatoes with Kale

Total Time: 28 min.

Prep Time: 10 min.

Cooking Time: 18 min.

Yield: 6 servings, about 1 cup each

¾ cup low-fat milk, warm
3 green onions, chopped
2 lbs. medium russet potatoes, peeled, cut into cubes
½ tsp. sea salt, divided use
1 lb. fresh kale, large ribs removed, torn into large pieces
2 Tbsp. extra-virgin olive oil
Ground black pepper (to taste; optional)
1. Heat milk and green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
2. Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 25 minutes, or until tender. Remove from heat.
3. While potatoes are cooking, boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place kale in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Place in ice water bath to stop cooking process.
4. Drain water from potatoes. Return potatoes to heat. Gradually add milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
5. Drain water from kale; squeeze out excess water. Finely chop kale with a knife or in a food processor.
6. Add kale and oil to potatoes; mix until fluffy.
7. Season with remaining ½ tsp. salt and pepper (if desired).
8. Serve warm.

Cinnamon Honey Sweet Potatoes

Total Time: 50 minutes
Prep Time: 10 minutes
Cooking Time: 30-40 minutes

Serves: 6-8 (1/4-1/2 cup servings each)

  • 4 medium sweet potatoes, washed, peeled, & cut into 1-inch cubes
  • 1/4 cup honey
  • 1 tsp cinnamon
  • 1/4 tsp parsley
  • Himalyann Sea Salt and Pepper to taste
  • 1 1/2 Tbsp coconut oil, melted
  1. Pre-heat over to 350*
  2. Place sweet potatoes in 9x13 pan or like size
  3. Pour coconut oil over potatoes, and mix around
  4. Drizzle honey over potatoes, and mix around
  5. Season with cinnamon, parsley, sea salt, and pepper
  6. Bake 30-40 minutes or until they're able to be pierced with a fork

Brussel Sprouts with Cranberries and Pecans

  • 1 lb Brussels sprouts
  • 1/2 cup Cranberries, dried
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • Sea salt & pepper to taste
  • 2 tbsp Olive oil
  • 1/3 cup Pecans
  • 1/3 cup Gorgonzola cheese*
**TRY to find the Gorgonzola with CRANBERRIES IN IT!! <3 <3

  1. Pre-heat oven to 350*
  2. Put brussels in pan
  3. Drizzle EVOO over 

Ham Glaze

In small/medium sauce pot mix the following items together:
  • 1 Tbsp coconut oil
  • 1 cup crushed pineapple
  • 1/4 cup coconut sugar
  • 1/2 tsp stevia (or 2 drops)
  • 1/2 tsp vanilla extract
  • 1/2 tsp caramel extract
  • 1/4 - 1 tsp cinnamon (depending on taste buds)
**Bring to slight simmer, and simmer 5-10 minutes. Serve warm. 

Healthy Carrot Salad 

  • 1- 1lb bag shredded carrots
  • 2 Tbps raw honey
  • 1/4 cup plain greek yogurt
  • 1 Tbsp dairy free mayo (or EVOO mayo substitute)
  • 1/3 cup pineapple nibblets 
  • 1/2 of an apple, diced
  • 1/3 cup raisins 
  • Sea salt to taste 
  1. Mix everything together in a bowl, and serve cold! 

Healthy Hard Boiled Eggs

  • 1 dozen eggs
  • 1 tsp EVOO mayo (or plain Greek Yogurt)
  • 3 TBSP dijon mustard
  • Himalyann Sea Salt & Pepper to taste
  • Paprika
  • Parsley
  1. Fill large pot with water, covering eggs completely with water. 
  2. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. 
  3. Let sit 12 minutes. 
  4. Add cold water to the pot with iced cubes, let side 20 minutes
  5. Peel eggs, slice in 1/2 and remove yolk; set aside in bowl
  6. Add mayo, mustard, sea salt, and pepper; mix with spoon.
  7. Spoon mixture in egg halves
  8. Sprinkle with paprika and parsley

Chocolate Chip Banana Apple Muffins

  • 1 1/2 c almond flour
  • 1/8 t Himalayan sea salt
  • 3/4 t baking soda
  • 1 T melted butter, cooled (I used coconut oil)
  • 2 large eggs
  • 1 cup mashed bananas (about 2)
  • 1/2 c chopped apple (I used organic)
  • 1/4 cup chocolate chips
  • 2 Tbsp chopped pecans

Preheat oven to 350.
Combine the almond flour, salt and baking soda. In a medium bowl,
whisk together the butter and eggs and then stir into the dry
ingredients. Stir in the bananas and fold in the apple. Spoon
batter into muffin cups (makes about 10-11) and bake for 18-22 minutes.

*Store in the refrigerator~ freeze within 4 days if you're not able to eat them all... THIS SHOULD'NT BE AN ISSUE! <3 <3 

That's what we had for dinner!!! I really hope you're able to find something yummy to add to your Easter dinner!! :)

Here's a GREAT pancake recipe to make for Easter morning or sometime this weekend for the little ones too.. OR heck, even just for yourself. .. BECAUSE we all love a little fun! ! :)
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Whole Grain Easter Bunny Pancakes

Prep Time: 10 min.
Cooking Time: 10 min.
Yield: apx 2 bunnies 

1 large egg, lightly beaten
1 Tbsp. coconut oil, melted
1 cup low-fat milk
¼ cup nonfat plain yogurt
1 very ripe medium banana, mashed
1 Tbsp. raw honey
½ cup whole wheat flour
½ cup almond flour
¼ cup old-fashioned rolled oats
3 Tbsp. wheat bran
2 Tbsp. chopped raw almonds
1½ tsp. baking soda
½ tsp. sea salt
Nonstick cooking spray
4 tsp. pure maple syrup

1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. Flip with spatula and cook for 30 seconds.
7. Repeat with remaining batter.
8. Serve pancakes topped evenly with maple syrup.

**To create bunnies, you also need coconut, strawberries, bananas, and chocolate chips! :)

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