top of page

Easter Eats!

​It's Easter time and many of you will no doubt will be gathering with family this weekend. No matter to occasion, you can keep up your healthy eating by ​controlling the ingredients in your dishes. Today's recipes have great flavors. They use ingredients you may have not associated with Easter. All will work well for your Easter table. Have fun, explore, and most of all enjoy!


​As you know, I love plantains.​ Here are the reasons why you should add them to your diet.

  • ​great source of potassium

  • regulate digestive system

  • boost immune system

  • great source of magnesium

​They can be baked, boiled, fried, grilled, roasted, or mashed or chopped for soup, steamed for infants/elderly, dried and made into flour, or chips that are baked or fried.

​Plantain Tortillas

  • 3 large ripe yellow plantains

  • 1/4 cup light olive oil

  • 1/4 cup water

  • 1/2 tsp salt

  • 2 egg whites

Cashew Cream

  • 2 red peppers roasted

  • 1 cup cashews soaked overnight

  • 2 small lemons

  • 2 tablespoons coconut cream the thick stuff from the top of the can of coconut milk

  • 1/2 teaspoon salt

Pinwheel Fillings

  • 1/3 -1/2 cup sliced basil

  • 6-8 slices prosciutto


  1. Preheat oven to 350 degrees.

  2. Peel the plantains and place into a blender or food processor.

  3. Add the olive oil, water, egg whites, and salt. Blend until thick and creamy.

  4. Pour the mixture on a parchment-lined baking sheet and spread evenly (about 1/4” thick).

  5. Place plantain mixture into the oven and bake for 15-20 minutes, or until edges become slightly brown and center is set (soft yet baked through. It should feel soft like a flatbread). If you are worried about the thickness consistency of the tortilla, you can carefully flip the tortilla and gently flatten it out with a rolling pin. Let cool.

  6. To roast the peppers, turn the oven up to 500 degrees. Place the red peppers on a baking sheet and let roast in the oven for 20-25 minutes. Once cooled, scrape out the seeds, peel off the skin, and place in a food processor or blender.

  7. Drain the cashews that have been soaked in water overnight and place into the blender with the roasted red pepper. Add the salt, coconut cream, and lemon juice, then blend until creamy.

  8. Cut the cooled tortilla in half (vertically). This makes rolling easier.

  9. Generously spread the cashew mixture on top and add the sliced basil and prosciutto. *Option: tear the prosciutto into smaller slices to make eating easier.

  10. Start to roll the tortillas horizontally, gently using your fingers to push the cashew cream and prosciutto in towards the rolled tortilla, so the mixture doesn’t snowball out at the end.

  11. With a sharp, serrated knife, carefully cut the rolled tortilla into 2” sections. If needed, you can secure each individual pinwheel with a toothpick.

  12. Serve immediately or refrigerate until ready to serve.

​​ ​


A lot of paleo breads are made from almond flour. It's a great source of protein but can be heavy. I love this recipe that uses coconut flour only. It will keep your muffins nice and light.

  • 1/2 cup coconut flour

  • 1 tsp baking soda

  • 1/2-1 tsp sea salt

  • 1/4 cup coconut oil

  • 1/2 cup + 2 tbsp coconut milk

  • 4 pastured eggs

  • 1 tsp apple cider vinegar

  • 1 tsp garlic powder

  • 1/2 tsp rosemary

  • 1/2 tsp thyme

  • 1/2 tsp sage

  1. Pre-heat the oven to 350°. Melt the coconut oil and combine with remaining muffin ingredients in a food processor or bowl, mix well.

  2. Place batter in a muffin tin lined with muffin liners. The muffins will rise a small amount, so you can fill the muffin liner about 3/4 full–almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned.


​Once you make this ​salad you'll want to plant both beets and kohlrabi's in your garden this year.


  • 3 large kohlrabi, both ends trimmed, peeled and spiralized

  • 3 medium beets, both ends trimmed, peeled and spiralized

  • 4 tablespoons ghee, melted (or cooking fat of choice) leaves from one bunch watercress


  • 1 tablespoon champagne vinegar

  • 1 tablespoon fresh squeezed orange juice

  • 1 tablespoon fresh squeezed lime juice

  • ¼ teaspoon Dijon mustard

  • ¼ teaspoon dried tarragon

  • ¼ teaspoon sea salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon dried tarragon

  • 2 tablespoons olive oil

  1. Preheat oven to 375

  2. Spiralize your kohlrabi and beets using a vegetable spiralizer.

  3. Lay them on two baking sheets. Drizzle each of the baking sheets with 2 tablespoons of ghee and use your hands to toss them so they are well coated.


Here is another unique dish. Most of the time you see raw radishes in recipes, but this dish is roasted. This dish uses the entire plant. Again, another good thing to add to your garden.

  • 3 Cups Radishes, halved

  • 2 Teaspoons Sea Salt

  • 10 Black Peppercorns

  • 3 Spragues Fresh Organic Rosemary

  • 3 Tablespoons Olive Oil

  • Radish Tops, Stems Removed

  1. Preheat oven to 425 degrees.

  2. Remove the stems from the radish, separate leaves from the stems and set leaves aside.

  3. Chop radishes in halves or quarters, depending on the size and shape. You want the radishes to be cut roughly the same size, so they will roast evenly.

  4. With a mortar & pestle, grind 1 teaspoon sea salt along with your peppercorns until well ground.

  5. Give the rosemary a rough chop.

  6. Toss 2 tablespoons of olive oil, rosemary, salt and pepper in with the radishes until well covered

  7. Pour onto a non-stick baking sheet. Bake in the oven at 425 for 30-35 minutes, or until the radishes are browned and crisp. Remove from oven.

  8. In a large sauté pan, heat remaining tablespoon of olive oil over medium heat. Add the radish top leaves, 1 teaspoon salt and sauté until wilted.

  9. Toss radishes in with radish tops and serve immediately.​


Here is the centerpiece. This Easter ham is sweetened with spices, honey and fruit.

  • 3 pound white sugar-free ham from US Wellness Meats

  • 2 large apples of your choice

  • 2 yellow peaches

  • 1/2 cup raw organic honey, melted

  • 1 teaspoon cinnamon

  • 1 teaspoon mustard powder

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon all spice

  • 1/4 cup water

  • Preheat oven to 350 Degrees F

  • Rinse the ham under cold water and pat dry with a paper towel and place in the middle of your roasting pan.

  • Mix the honey, cinnamon, cloves, nutmeg and all spice in a bowl

  • In a separate small bowl, mix in mustard powder and water until well combined.

  • Add mustard water to your honey and spices and mix well.

  • Using a basting brush, baste your ham with your glaze.

  • Now core your apples and take the pit out of your peaches and chop in large slices. I had 8 slices per apple and 8 slices per peach.

  • Spread your fruit all around your ham in the roasting pan, and then baste the fruit with your glaze and then baste your ham once more

  • Place your ham in the oven and bake until it reaches an internal temperature of 150 Degrees Fahrenheit. Every 20-30 minutes add more glaze to your ham until completion.

  • Once your ham reaches 150, remove from the oven and tent with aluminum foil for 15 minutes.

  • Slice and serve with your spiced fruit.


You can't forget dessert. This pie is so creamy you'll think you are eating ice cream.

Honey Graham Cracker Pie Crust (

  • 1/4 cup almond flour

  • 1/2 cup plus 2 tablespoons coconut flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 cup coconut oil, softened

  • 1/4 cup honey

  • 1 egg

  • 1 teaspoon vanilla

  1. Preheat oven to 350 degrees.

  2. Mix the dry ingredients in a medium mixing bowl.

  3. In a separate small bowl, whisk together the wet ingredients.

  4. Pour the wet ingredients into the dry and mix until combined.

  5. Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

Baking Times – 350 degrees

  1. Bake for 15 minutes for a pie pan (7 minutes for a tart) if you will not be baking it any further after adding your filling. Cool completely, then add filling.

  2. If your filling requires baking, bake the crust for 5-7 minutes until it’s a very light golden color. Freeze the crust for 30 minutes, then add filling and return to the oven. You may also need to cover the edges as almond flour burns easily.

1 cup Coconut Whipped Cream (for the topping) (

  • 1 can of Coconut Milk

  • 1 teaspoon Honey

  1. Place the can of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes.

  2. Carefully remove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl. You can save the thinner coconut water for shakes or other uses.

  3. Beat the cream on high until peaks form, about 2-3 minutes.

  4. Drizzle a teaspoon of honey in while the beaters are still going.

  5. I like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving it.

For the Custard

  • 2 teaspoons vanilla extract

  • 1 teaspoon unflavored gelatin (*note I increased the gelatin from 1/2 teaspoon in the original recipe)

  • 1 cup coconut milk

  • 5 large egg yolks

  • 1/4 cup honey

  • 2 large bananas

For the Ganache

  • 2 ounces unsweetened chocolate

  • 2 tablespoons coconut milk

  • 1 tablespoon coconut oil

  • 3 tablespoons honey

  1. Bake the pie crust for 7 minutes for a tart pan or 12-15 for a pie plate. I chose to use a tart pan because it’s so pretty with its ridges. If you use a pie plate you may want to double up on the fillings though so it fills the pie pan to the top.

  2. Pour the vanilla extract in a small bowl and sprinkle the gelatin over it. Let it sit for 10 minutes to soften.

  3. Bring the coconut milk to a simmer over medium-high heat.

  4. Whisk the egg yolks and honey in a bowl, then quickly pour the heated coconut milk into the bowl whisking constantly to temper the eggs.

  5. Return the mixture to the sauce pan. Stir over medium-low heat for 5 minutes, or until the mixture coats the back of a spoon. Make sure it doesn’t boil. Add the gelatin mixture and stir until gelatin dissolves.

  6. Scrape the custard into a glass bowl. Chill in the refrigerator for 30-40 minutes, stirring occasionally, until cool but not set.

  7. While the custard is cooling, heat all of the ganache ingredients over low heat until just melted and combined.

  8. Pour into cooled pie crust, spreading evenly along the bottom.

  9. Once the ganache has cooled completely, but not set, layer in the sliced bananas. Press down gently so the bananas stay in place.

  10. After the custard has cooled, pour it over the bananas, spreading it evenly. Place the pie in the fridge until set, about 2 hours.

  11. Pipe or spread coconut whipped cream over top.

  12. Serve immediately or refrigerate until ready to serve.



Skip the packaged chocolate eggs. Make your own with this recipe using the secret coloring agent, turmeric.

  • 1/4 cup coconut butter (homemade or store-bought), at room temperature

  • 1/4 cup raw cashew butter

  • 2 tablespoons pure maple syrup (or honey)

  • 1/4 teaspoon turmeric

  • 1 cup 70% or darker chocolate chips

  1. Combine the coconut butter, raw cashew butter, and maple syrup in a bowl and stir well to combine. Scoop two tablespoons of that mixture into a separate bowl and add in the 1/4 teaspoon of turmeric. Stir well to mix, creating the yellow "yolk" filling.

  2. Place both bowls in the fridge to chill for 10 minutes, or until the mixture is solid enough to be shaped with your hands. (If you chill the mixture too long it may become too firm to work with-- in that case, just place it on the counter until it starts to come to room temperature again.)

  3. To create the egg filling, scoop 1 tablespoon of the white filling and roll it between your hands to create a ball, then press it flat. Scoop 1/2 teaspoon of the yellow filling and place it in the center of the white filling, as pictured below.

  4. Wrap the white filling around the yellow filling, and roll it into a ball, as pictured above. Repeat with the rest of the mixture, creating about 8 small eggs. Place in the freezer to set until firm.

  5. To complete the eggs, melt the dark chocolate chips in a double-boiler over the stove and use a spoon or spatula to coat each frozen egg. (The coating should solidify pretty quickly thanks to the chilled filling.) Depending on your preferences, feel free to add a second coating of dark chocolate for a thicker chocolate shell.

  6. These eggs can be stored at room temperature for several hours, but if you don't plan on serving them until the next day, I'd recommend keeping them in the fridge overnight, so they don't spoil. Enjoy chilled or at room temperature!

I wish you all a very blessed holiday. Enjoy the food, but more importantly, enjoy the season!

Here's to your health! Happy Cooking!


bottom of page