PALEO EASTER FEAST

Easter Sunday will be the 1st day AFTER the 30-day GRAIN FREE challenge group that I hosted and tested out with my own family.  Guess what my husband said to me?  It went a little something like this:

>>>”I was thinking, this hasn’t been so bad. Maybe I can be mostly grain-free with a splurge every now and then”<<<

Hello, music to my ears! 😀 I can’t tell you how proud it makes me when I have been able to feed my family healthy meals that they don’t want to run away screaming from. {insert the fist and arm pump and an empathic “YESSSS!!!”}

So, for the upcoming weekend of Easter festivities, we have decided to stick with our grain free program that we are all feeling great on!  I am putting together a delicious {if I do say so myself} menu and I am too excited NOT to share it with the world. I hope this helps someone ull off an amazing Easter meal without using any gluten OR GRAINS at all. Sending out some food love for your family this Easter. Here is what will be on our table for this year’s Easter Feast:

First, I am going to have TWO homemade dips that will be entwined in the day’s meals. Here are the two sidekicks that will enhance several dishes for our day:

Dip 1) Lemon-Parsley Vinaigrette ~ This will be served in a small bowl for an optional dip for the Brussels Sprouts Chips; This will be drizzled over the grilled lamb chops; This will be drizzled over the Avocado and Mango Skewers

  • 1/2 cup fresh organic parsley leaves
  • 2 to 3 Tablespoons good quality organic olive oil
  • 1 Tablespoon fresh organic lemon juice
  • 1 teaspoon finely grated lemon zest, organic
  • 1 small clove garlic
  • 1/2 teaspoon Real Salt
  • 1/4 teaspoon freshly ground black pepper, organic
  • 1/4 teaspoon dry mustard, organic

Dip 2) Dill Aoeli (or, basically, mayonnaise) ~ This will be used as a base for the Peppered Cucumbers, This will be used in the Slaw, This will be used to make Deville Eggs

  • 1 egg (or 2 egg yolks)
  • 1 cup oil of choice (like organic olive oil or organic expelled pressed sunflower oil)
  • 2 teaspoons lemon juice
  • 2 teaspoons fresh chopped dill
  • Salt & pepper to taste

*The key to making this homemade aioli (mayo) is to start with your egg in a food processor and drizzle the oil in VERY, very slowly until it comes together. Add in the dill and lemon juice and salt & pepper to taste.

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>>Now to SET the TABLE<<

Devilled Eggs – Yolks Fork-Whisked together with some of the Dill Aioli, some mustard powder, and some pickle juice from lacto-fermented pickles (if we don’t have any of our own made up, we LOVE Bubbie’s brand) Pepper to taste. Perfection.
*Can be made ahead of time and refrigerated.

A cold relish Tray of Bubble’s Pickles & Lacto-fermented Dill Carrots

Creamy Peppered Cucumbers  (I got this idea from Southern Living Magazine and made a few tweaks~ delicious!)-
3 cucumbers cut into wedges
1/3 cup Dill Mayo
1 tablespoon organic lemon juice
1/2 teaspoon Real Salt
Fresh Cracked Pepper

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Mango, Avocado & Cucumber Skewers – Chunks of Mango, Cucumber, Mint, and Avocado all skewered on a festive food stake and drizzled with a tiny bit of the Lemon Parsley Vinaigrette

Creamy Kraut&Broccoli Slaw – I LOVE adding some homemade sauerkraut into our slaw. First, it’s like a traditional cabbage slaw with a facelift of probiotic goodness; and second, its just plain tasty 🙂 Our concoction will be a mixture of Organic Broccoli Slaw mix, homemade sauerkraut, and a palmful of organic raisins. *Can be made ahead of time and refrigerated.

The dressing:
1/3 cup Dill Mayo
1-2 tablespoons of organic lemon juice or organic apple cider vinegar
2 teaspoons of raw honey
Salt & pepper

Sprouted Lentils –  made with 1 cup sprouted lentils, 3 cups broth, 1 bag of frozen organic lease and carrots, and some seasonings to taste. {* Lentils are not technically found on all Paleo & Primal allowable lists. We do well with them in our house and our Grain-Free plan is more of a modified Specific Carbohydrate Diet, so lentils are on MY PERSONAL allowable list, and they will most definitely be on my Easter table because a couple of my kiddo actually LOVE them! We buy them already sprouted here}
*Can be made ahead of time & reheated

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Brussels Sprouts Chips –  Hand peeled Brussels sprouts leaves peeled, tossed in oil, and baked at 350 until they start to crisp up and brown. We will be serving these along with a tiny dipping bowl of the lemon parsley vinaigrette. *Serve these fresh out of the oven.

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Roasted Beets & Organic Tri-Colored Carrots – These will get chopped roughly, tossed in about 3 tablespoons of the Lemon Parsley Vinaigrette,  and roasted at 400 degrees for nearly an hour. I’ll stir a couple of times through the baking time just to get everything evenly roasted.

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Grilled Lamb Chops – Salted and Peppered lamb chops will get grilled to perfection and drizzled with a little Lemon-Parsley Vinaigrette. Um… yes puhlease.

Lamb Chops with Lemon Parsley Vinaigrette

>>THE SWEET STUFF<<

Apple Cinnamon Nutbutter Bundt Cake – <Click for recipe
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& maybe even some of these Avocado-Lemon tarts because they are so pretty :).

Lemon Avocado tarts