Healthy Easter Recipes (Brunch, Dinner, even Dessert!)

By: Stephanie Heino

Colorful-Eggs-Wishes-Happy-Easter-Day-2013Easter is approaching and we want to help you find the perfect healthy Easter menu for your celebration, so you don’t have to go crazy on the unhealthy options on that dinner table. If you are looking for anything from a casual, outdoor Easter brunch recipe to a formal Easter dinner recipe, we’ve got you covered. Instead of filling up on empty calories that will make you feel sluggish and heavy during the day, go the healthy route and feel great and energetic all day. And, listen — healthy doesn’t mean you’ll be missing out! There are plenty of great recipes online, and we compiled some of our top picks for you. These recipes taste decadent but are made using only healthy nutritious ingredients and techniques.

DSC_6257Healthy Vegan Brunch Pancakes


1 cup unsweetened almond milk1 tablespoon coconut flour2 teaspoons flax seeds1/4 teaspoon salt1 teaspoon olive oil


Measure out all the ingredients and add them to a blender. Blend together for about 60 seconds. Heat the teaspoon of olive oil on a non-stick pancake pan and add 1/3 of the mixture. After one minute, flip pancake over to other side. After one minute flip over again; it should be a golden-brown color. Do the same with the rest of the batter and you are done! Healthy, vegan, gluten-free, and filling pancakes. Enjoy them with fresh berries and a banana!

Grilled Wild Salmon and vegetablessalmonzebrano


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 oil1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 tablespoon chopped fennel fronds1 tablespoon chopped fresh parsley4 (6-ounce) salmon fillets2 cups baby spinach1/4 cup Preserved Lemon Vinaigrette


Prepare grill.Place onions and sliced fennel in a large pan of boiling water; cook 3 minutes until tender. Drain and plunge into ice water; drain.Toss vegetables with oil. Place vegetables on grill rack coated with 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 remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with 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 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

parsnip+cakesParsnip Spinach Cakes


5 parsnips, thickly sliced & roasted1 handful spinach leaves1/3 cup blanched almond flour2-3 cloves garlic, chopped2 pastured eggs1/2 teaspoon Celtic sea saltpepper to taste1 pinch cayenne pepper


(If your parsnips are raw, bake in 400º oven for 20 minutes, allow to cool slightly, then proceed with recipe.)
Place all ingredients in a food processor and process until it’s doughy. You might need to turn it off and push the spinach leaves down towards the blades, then turn it back on to get it all to incorporate. Use your hands to form balls and flatten into cakes, about 1/3 inch thick. Bake in oven on 350º until browned and crispy. Serve warm and enjoy those delicious cakes!

paleo-coconut-macaroons-thumb Coconut Macaroons (Paleo-friendly, gluten-free)
(8 Servings)


2 large egg whites¼ cup honey¼ teaspoon celtic sea salt2 ½ cups coconut flakes


In a medium bowl, whisk together egg whites and honey with a forkBriefly whisk in salt, then stir in coconut flakesPlace bowl in fridge to chill for ½ hourFill a 2 tablespoon scoop with batter, so it’s heaping fullUsing your hand, firmly pack batter into scoop so it is levelRelease batter onto a parchment paper lined baking sheetBake at 350° for 10-12 minutes, until macaroons are golden brownCool for 1 hour and serve

Brunch can get pretty heavy though, and the cocktails are no exception. On their own, most spirits average around 120 calories in a typical pour. Start adding fruit and veggie juice to the mix and that number quickly goes up — a Bloody Mary can easily add 350 calories and a ton of sodium to your meal. But since many people refuse to give them up, I will help you make healthier versions at home. In a way, it’s almost like having a salad in a cup, specially if you make it virgin!

Healthy Bloody Mary

red-snapperA Bloody Mary doesn’t have to equal a glass full of empty calories. To healthify your drink, opt for making your own tomato juice or buy a low-sodium variety without added sugar or sodium, instead of buying the standard bloody mary mix or tomato juice. The spices in a typical Bloody Mary make all the added salt unnecessary. When making it, think beyond celery, olives and lemons, and pile on the veggies. Use green beans, asparagus, carrots, and radish for great results. To save even more calories, use low-cal shochu (tastes like vodka but has fewer calories) instead of vodka, or simply skip the alcohol and make it a virgin. By skipping the liquor you can really feel great by getting all the benefits from the veggies, especially the lycopene from all that tomato, when the rest of the group will feel sluggish after a couple of hours! Win!


(Optional: 2 oz. of Organic Shochu)Fresh juice made from blended baby carrots, tomatoes, strawberries, asparagus, radish (you name it!)Dash of Tabasco sauceDash of organic ground black pepperDash of organic sea salt


Pour a scoop full of ice into a metal shaker(Add 1 oz of the shochu)Add in the dash of black pepper and organic sea saltFill the shaker with the blended vegetable and fruit juiceShake for a few seconds, or enough until the mixture is well blendedPour into a high ball or pint glass.Garnish with a celery stick.[Photos: 1, 2, 3, 4, 5, 6]

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