Easter 2013 has arrived and with it came some much needed sunshine and slightly warmer weather (if you consider mid-40’s “warmer weather”). 😉 Kevin and I celebrated Easter together today. We walked to one of our favorite restaurants, Cafe Hollander, for brunch.
After brunch we walked home and looked for the Easter baskets we hid each other. 🙂 Kevin put some Paleo-friendly treats in my basket, like mixed nuts and dried fruit, as well as a little chocolate.
After some relaxing and lounging around I made us a traditional Easter dinner. I chose to splurge and get a ham from Whole Foods because I knew we’d be eating it for a good 2-3 days and I wanted something delicious, nitrate/nitrite free, and without antibiotics and growth hormones. It was pre-glazed with natural spices and sweeteners like honey, which greatly simplified the ham-prepping process. I cut up some apples and pears, placed them around the ham, and sprinkled them with cinnamon before putting everything in the oven to warm-up.
Next I made some deviled eggs with Earth Balance mayonnaise, roasted carrots, and a pretty amazing Paleo sweet potato casserole.
The Paleo sweet potato casserole was fluffy and sweet with a crunchy, crumbly topping. It was practically a pie! Here’s the recipe from http://deliciouslyorganic.net/sweet-potato-casserole-grain-free-paleo-primal-gaps/
For the Potatoes:
3 cups baked sweet potatoes (about 5 large potatoes)
1/4 cup honey
2 large eggs, beaten
1/2 cup unsalted (grass-fed, if possible) butter, melted
1/2 cup coconut milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon sea salt
For the Topping:
1 cup almond flour
2 tablespoons coconut flour
2 tablespoons honey
1/8 teaspoon sea salt
4 tablespoons (grass-fed, if possible) butter, melted
1 cup chopped pecans
Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.
Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.
Here’s the whole meal:
It was delicious! I’m definitely looking forward to leftovers for the next couple of days. How was everyone else’s Easter?! 🙂