Healthy Easter day menu; Healthy recipes your kids will love.
On Easter Sunday, all kids want to do is eat dessert. Now I am not a very strict mom. I always let them have some snacks and dessert. However, I am mindful and conscious of what is going inside my kid's body and especially how much of it.
After my first Easter with Abi when she started eating solids and candy, it was clear to me that even though it’s Easter, I can’t let her have as much sugar as she wants. Sugar rush, and them being super hyper aside, they are going to get a stomach ache if I let them have that much sugar.
I knew that it was time to get creative, so I started creating a Healthy Easter Menus for the kids. Each year, I try to do something different and use crafty ways to keep the spirit up without compromising their health.
The night before Easter.
All-Natural Easter Egg Dye
My kids get very excited before any event. Be it Christmas, Easter, or their birthday. If your kids are anything like me. They will love doing this easy recipe with you the night before Easter. When kids create something themselves they are more willing to try it and don’t care much about the taste.
It will only take 10 to 15 minutes to make this recipe so skip the kit this year! Create beautifully colored Easter eggs with all-natural dyes made from household ingredients. Kids young and young at heart will love experimenting and creating different colors. Simple, with beautiful results!
Eggs, hard-boiled or blown
(for color variations) red tea, Mango Curry Dip Mix, head of a cabbage
Red: Steep 3 tbsp red tea with 3 cups boiling water. Let sit overnight and strain.
Yellow: Mix 2 tbsp Mango Curry Dip Mix with 3 cups boiling water. Let sit overnight and strain.
Blue: Boil 1⁄4 head of cabbage with 4 cups of water. Add 2 tbsp white vinegar and let cool overnight. Strain.
Wipe each eggshell gently with vinegar to help with colour absorption.
Add eggs to dye as desired, and leave soaking in the dye in the refrigerator overnight for the richest colors.
Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fiber 0 g, Sugars 0 g), Protein 0 g.
It’s Easter day! Usually, I wake my kids and come to the kitchen to make this easy “Bunny Breakfast” for them. It took 15 to 20 minutes to make it - 25 if you are still feeling sleepy - and it looks so cute.
4 slices of bacon
1⁄3 cup milk
3 tbsp CCB Dip Mix
1 cup grated low-fat cheese – any kind
1 tbsp butter
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
In a mixing bowl, whisk eggs, milk and CCB Dip Mix . Stir in cheese.
In a large frying pan, melt butter over medium heat. Add eggs to the pan.
As the mixture begins to set, gently move a rubber spatula across the bottom and sides of the pan to form large, moist “curds.” Cook until eggs are done, but still moist. Season with Salt and Pepper.
Per serving: Calories 300, Fat 21 g (Saturated 9 g, Trans 0.1 g), Cholesterol 435 mg, Sodium 450 mg, Carbohydrate 6 g (Fiber 1 g, Sugars 2 g), Protein 24 g.
If your kids feel hungry between breakfast and lunch, natural dyed can be a very good snack.
Because of the snacking, they are not very hungry at lunchtime, so I make this Sheet Pan Caesar Salad which is my personal favorite. Moms make everything about their kids but it’s important to care and treat yourself and do what you want once in a while. It goes so well with deviled eggs which I recommend making if you are not doing the dyed eggs.
Sheet Pan Caesar Salad
Perfectly Balance Your Plate,
Serve with: 4 oz (113 g) lean protein such as chicken breast or shrimp and ½ whole-grain roll.
1⁄4 cup olive oil
1⁄4 cup milk, your choice
2 tbsp Caesar Dressing Mix
2 tbsp light mayonnaise or 2% plain Greek yogurt
1 tbsp lemon juice
1 head romaine lettuce
1 cup cherry tomatoes
1⁄3 cup grated Parmesan cheese
Better Than Bacon Topper, to taste
Toppings (optional): capers (drained & rinsed), croutons, lemon wedges
For the salad, cut romaine into long spears and arrange on a Sheet Pan. Cut tomatoes in half; scatter overtop. Drizzle dressing over top and finish with cheese and bacon topper.
Per serving: Calories 230, Fat 19 g (Saturated 3.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 12 g (Fiber 4 g, Sugars 5 g), Protein 6 g.
Tips: Short on time? Purchase pre-chopped bagged romaine lettuce.
The devil eggs if you want to try them
6 hard-boiled eggs
2 tbsp light mayonnaise
1 tsp curry seasoning, or seasoning of your choice
shredded lettuce, optional
1 tsp dried chives
Remove yolks from cooked eggs. Blend yolks with mayonnaise and seasoning.
Spoon mixture into halved whites. Line a platter with lettuce, if desired, and place eggs on top.
Sprinkle with chives and serve.
Per serving: Calories 50, Fat 3.5 g (Saturated 1 g, Trans 0 g), Cholesterol 120 mg, Sodium 60 mg, Carbohydrate 1 g (Fiber 0 g, Sugars 0 g), Protein 4 g.
“Rotisserie Chicken” “Easter Bunny Cake” and “Veggie Carrot and Dip”
My kids love chicken, so I always try to add it to the menu especially on some special day. One of the recipes I like is “Rotisserie Chicken” which is very simple and easy to make with Rotisserie Chicken Seasoning. No turning on the oven and heating up the kitchen. You can easily make this chicken by cooking it in the microwave. It turns out juicy and flavourful every time in less than 30 minutes. And goes really well with the simple “carrot and dip” I make with it. Because I am making a cake, I am gonna keep the other two things quite simple.
3 lbs (1.36 kg) whole chicken
1 pkg Rotisserie Chicken Seasoning (Pack of 3)
Place chicken in Round Steamer, breast-side down. Shake on half the seasoning and rub over meat. Turn chicken over, breast side up, and rub remaining seasoning all over to evenly coat.
Cover; microwave on high for 20 min. Or, roast in a preheated 400° F oven for 65–70 min.
To test for doneness, insert an instant-read thermometer inserted into the thickest part of the meat (all the way to the middle, not touching any bone). It should register at 180° F.
Per serving: Calories 210, Fat 12 g (Saturated 3.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 2 g (Fiber 0 g, Sugars 0 g), Protein 21 g.
Tips: Cook once, eat twice. Use up leftovers to make nourish bowls or add to soup or pasta. Keep it juicy! Let chicken stand about 8–10 min before cutting. This allows time for the juices to redistribute back through the meat.
Veggie Carrot and Dip
3 tbsp Creamy Ranch Dip Mix
1 cup light sour cream
1 cup light mayonnaise
Mix all ingredients. Let stand for ½ hour before serving. Delicious with raw vegetables, potato chips, or crackers.
Per serving: Calories 100, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 4 g (Fiber 0 g, Sugars 3 g), Protein 2 g.
Rather than store-bought cake, where I don’t know how much sugar they have added in it. I love to bake a cake at home. Sometimes, the kids join me in decoration.
Easter Bunny Cake
4 medium-sized carrots
2⁄3 cup oil
1 cup crushed pineapple
2 pkgs Carrot Cake Mix
2 bricks (8 oz/ 250 g each) light cream cheese, softened
1⁄4 cup unsalted butter, softened
1 tsp vanilla extract
1 cup icing sugar
Preheat oven to 350° F. Coarsely grate carrots; measure out 4 cups and set aside.
Lightly oil two 8” Round Cake Pans. Set on a Sheet Pan.
In a large bowl, whisk eggs with oil and pineapple. Stir in both mixes and 4 cups grated carrot. Divide batter between pans; smooth top. Bake for 35–40 min or until a toothpick inserted in centre comes out clean. Cool 10 min; unmold onto Cooling Racks.
Let cakes cool completely while preparing icing. You can place them in the fridge to speed up the process. In a bowl, using an electric mixer, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, 1⁄2 cup at a time, until smooth.
To assemble, place one cake in the center of another Sheet Pan or rectangular serving platter. This will be the face.
Place the other cake on your work surface; this will be the ears and bow tie. Using a knife, cut two matching ovals from each side of the cake to make the ears. The centre of the cake (what’s left after you’ve cut out the ears) will be the bow tie. You can use a mixing bowl to help with the curve of the ears.
Arrange the ears above the face and the bow tie below. Using 3-in-1 Spatula, cover the entire cakes with icing.
Slice one strawberry in half, lengthwise. Use half to make a nose. Slice remaining strawberries, lengthwise. Arrange in the centre of each ear (pointy end pointing up). Arrange two blueberries to make eyes.
Using the remaining blueberries, decorate bow tie.
Per serving: Calories 300, Fat 17 g (Saturated 6 g, Trans 0.1 g), Cholesterol 60 mg, Sodium 380 mg, Carbohydrate 32 g (Fiber 2 g, Sugars 22 g), Protein 6 g.
Tips: It’s easiest to cut and ice the cakes when they are completely chilled. If you have time, prepare the cakes a day ahead and keep them in the fridge until you are ready to assemble!
For a ‘fluffy’ look (and hide any imperfections!) pat shredded coconut flakes evenly over the frosted bunny face and ears before decorating with fruit.
To make whiskers, slice another carrot into thin strips and place on both sides of the nose.
I hope you like my ideas and they helped you with some Easter ideas. Is there a special recipe you make every Easter? Let me know in the comments below.