Easter 2013

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.

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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.

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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

Directions:
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.

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Here’s the whole meal:

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It was delicious! I’m definitely looking forward to leftovers for the next couple of days. How was everyone else’s Easter?! 🙂

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