You bet we will get down with Easter Brunch. Easter Brunch is one of the best gatherings because it revolves around one of our favorite foods and an important one to our health at that– the egg.
“Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper” -BBC Good Food
Read more to find out what healthy Easter dishes we will be serving at Easter Brunch this year –
Slow Cooker Ham
1 4 to 6lb Ham Roast
1/4 cup Honey
1/2 cup Orange Juice
2 tsp Dried Rosemary
4 TBS Coconut Oil
zest of 1 Orange
1 TBS Apple Cider Vinegar
- Place ham in a slow cooker.
- Put the rest of the ingredients on the ham.
- Cook on low for 4-6 hours.
Roasted Cauliflower with Pomegranate and Mint
Recipe by Paleo Leap
1 large head of cauliflower
2 tbsp coconut oil
1 tsp cumin
½ tsp salt
½ tsp pepper
Chopped fresh mint leaves, for serving
Seeds of 1 pomegranate seed, for serving
- Preheat your oven to 425 F.
- Start by cutting up your cauliflower into bite-sized florets.
- Throw the florets into a large baking dish and toss them in the oil, cumin, salt, and pepper. Make sure you really mix the ingredients well.
- Place the cauliflower in the oven and bake for about 30 minutes. Stir occasionally.
- Remove them if you notice them getting a bit golden brown before then, otherwise continue cooking until you reach 30 minutes.
- Immediately transfer it into serving dishes and top with mint and plenty of pomegranate seeds.
- Serve and Enjoy
Avocado Deviled Eggs
6 hard-boiled eggs
4 TBS avocado
2 tsp yellow mustard
1 tsp lemon juice
salt and pepper, to taste
- Remove shells from the hard-boiled eggs and slice each egg in half lengthwise and remove the yolks.
- Be careful to keep your egg whites intact.
- Place all yolks in a medium-sized bowl.
- Add avocado, mustard, lemon juice, and a pinch of salt and pepper to the egg yolks.
- Mash with a fork, until completely smooth.
- Scoop yolk mixture back into the egg white halves using a spoon.
- Top with chopped cilantro if you wish.
Paleo Lemon Bars
recipe by Paleo Running Mama
1/4 cup raw honey
1/3 cup ghee room temp
1 egg room temp
1 tsp pure vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/8 tsp sea salt
grated zest of 1 lemon
1/2 cup fresh squeezed lemon juice from Meyer lemons, about 4 lemons
Grated zest of one lemon
1/3 cup + 1 Tbsp raw honey
3 large eggs PLUS 1 yolk
1 Tbsp tapioca flour
1/2 tsp coconut flour
- Preheat your oven to 350 degrees F.
- Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.
- To make the crust, whisk together wet ingredients until smooth listed under the crust ingredients section.
- Then stir dry ingredients in until well combined.
- Chill to form a dough (5-10 mins).
- Press crust into the bottom of the baking dish and poke all over with a fork.
- Bake crust 10-12 minutes or until lightly brown around the edges.
- While crust bakes, whisk together all filling ingredients in a large bowl until very smooth, set aside.
- As soon as crust is done baking, pull out of the oven and set aside.
- Whisk filling mixture one last time and lower the oven temp to 325 degrees F.
- Pour the filling over the HOT crust.
- Place back in the oven and bake another 15-18 minutes at 325, or until filling is just set in the center.
- Remove from the oven for the last time and allow the pan to cool on a wire rack completely before you place into the refrigerator to refrigerate at least 2 hours before serving.
- Cut cooled bars into 16 squares.
- Dust with organic powdered sugar, grated lemon zest or top with a dollop of coconut whipped cream and serve!
- Add a blueberry lavender scone and eboost to your Easter Brunch
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