Whether you’re entertaining this Easter, or bringing a dish to share, there is no better way to celebrate the occasion than with a flavourful but healthy dish. Check out our healthy spins to these Easter classics:
Use roasted artichokes as substitute for English muffins to create this healthy but hearty brunch dish. You can also substitute roasted or sautéed mushrooms for the pancetta. This dish is perfect for guests who are avoiding carbs or on a vegetarian diet!
Good for: 4 people
Prep and Baking Time: 30 minutes
8 artichoke bottoms
1/3 cup chopped pancetta or chopped roasted / sautéed mushrooms
4 teaspoons extra-virgin olive oil, to be used in two batches
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
2 tablespoons low-fat mayonnaise
2 tablespoons non-fat plain yogurt
2 tablespoons low-fat cream cheese
2 teaspoons lemon juice
1 teaspoon water
6 large whole eggs
4 large egg whites
1/4 teaspoon salt
QUICK TIP: Drain your freshly washed artichokes and vegetables using your Basics2you Silicone Colander Strainer. Properly drained vegetables ensure that they retain their crispness even after baking!
This quiche recipe makes use of free-range eggs, Turkey bacon and vegetables for a low-cholesterol take on the classic quiche. A perfect dish to serve for Easter breakfast or brunch.
Good for: 4 people
Prep and Baking Time: 45 minutes
1 ½ cups leeks
2 tablespoons extra virgin olive oil
3 slices of smoked, streaky Turkey bacon
1/3 cup grated Cheddar cheese
3 large free-range eggs
250 ml milk
1 x 20 cm precooked pastry case
QUICK TIP: It’s always better to bake or steam than to fry, but if you need to, always drain excess oil from your fried foods. Line your Basics2you Collapsible Colander Strainer with paper towels, and let fried ingredients sit for a while to absorb the oil.
Don’t fret – the colander can be popped into the dishwasher, so you don’t need to scrub off the oil afterwards!
There is something for everyone in this dish. With a medley of potatoes, asparagus, squash and radishes, this is a wonderful way to present spring veggies. Perfect as a side-dish to Easter ham or roast pork and beef.
Good for: 10 people
Prep and Baking Time: 1 hour
9 small red potatoes, chopped into quarters
6 radishes, chopped into quarters
2 small yellow squash, chopped into quarters and 1/2-inch slices
2 small zucchini, chopped into quarters and 1/2-inch slices
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup balsamic vinegar
3 tablespoons brown sugar
QUICK TIP: Use the grid lines on your Basics2you Silicone Cutting Board to cut even vegetables each time. Uniform slices help vegetables cook evenly!
How do you make classic Easter recipes healthier? Share with us below or join us on Facebook!