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Healthy Easter Ideas for the Whole Family

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By: Erin Coleman, B.S. - Nutritional Science, R.D., L.D.,

Writer at The Fit Father Project

healthy easter ideas

If you're looking for healthy Easter ideas to avoid traditional Easter candy and high-calorie meals, alternatives are within reach!

Easter and its traditional festive activities aren't always the healthiest, which can make you feel guilty if you're health-conscious.

The good news is that you don't have to eat traditional sweet treats or continue on with unhealthy Easter traditions.

Make this Easter a new beginning for your physical, mental, and spiritual health by avoiding:

  • Easter candy
  • Cakes, pies, cookies, and other desserts
  • Ham, sausage, and other processed meats
  • Hot cross buns, cinnamon rolls, dinner rolls, and biscuits
  • Other baked goods
  • Traditional mashed potatoes
  • Alcohol
  • Being sedentary

Instead of making unhealthy choices for you and your family this Easter, try the healthy Easter ideas below!

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Healthy Easter Ideas

Consider the following healthy Easter ideas and recipes for friends and family this spring season!

Roasted Chicken

Instead of ham, try a roasted chicken recipe you and your family can enjoy together while spending quality time together this Easter.

Ingredients

  • 2 tablespoons of water
  • 1 yellow onion, peeled, trimmed, and sliced
  • 3 tablespoons of olive oil plus extra for drizzling
  • 1/2 teaspoon of saffron
  • 2 clementines
  • 2 lemons
  • 3-5 pound roasting chicken
  • Salt
  • 1/4-1/2 teaspoon of cumin
  • 1/4-1/2 teaspoon of cinnamon

Instructions

  • Preheat your oven to 450 degrees Fahrenheit.
  • Spread out onion slices in the bottom of a roasting pan.
  • Place warm water in a small bowl.
  • Rub saffron threads between your fingers to crush them. Add the saffron to water.
  • Place olive oil in a small bowl.
  • Juice the clementines and lemons and add the juice to olive oil.
  • Set aside the lemon rinds and throw away the clementine rinds.
  • Remove the giblets and the neck of the chicken.
  • Rinse the inside and outside with cold water and pat the chicken dry.
  • Place the chicken on top of the onions.
  • Stuff the cavity of the chicken with lemon rinds.
  • Truss the chicken if you'd like.
  • Drizzle the chicken with olive oil and massage it over the skin with your hands.
  • Sprinkle the chicken with salt, cumin, and cinnamon, and rub spices over the skin.
  • Place saffron water into the oil and juice mixture. Whisk to emulsify it and pour the mixture evenly over your chicken.
  • Roast the chicken for 10 minutes.
  • Lower the oven temperature to 425 degrees Fahrenheit and continue roasting the chicken, basting it occasionally until it's cooked through. This might take 50 minutes to 1 hour and 20 minutes.
  • The chicken is done when the juices run clear, the legs wiggle freely, and a meat thermometer inserted into the thigh of the chicken reads 160 degrees Fahrenheit.
  • Remove the chicken from the oven, let it rest for 10 minutes, carve the chicken, and enjoy it with your family this Easter Sunday!

Servings: 4-6

Asparagus with Romano Cheese

Serve a simple asparagus and Romano cheese recipe for Easter brunch, lunch, or dinner.

It's as delicious as it is nutritious and a healthy Easter idea!

Ingredients

  • 1 pound of trimmed asparagus
  • 2 tablespoons of olive oil
  • 2 teaspoons of grated lemon rind
  • 1/4 teaspoon of pepper
  • 1/8 teaspoon of salt
  • 1 ounce of shaved Romano cheese

Instructions

  • Bring a pot of water to a boil and add the asparagus.
  • Cook it for 2 minutes until crisp-tender and drain the asparagus.
  • Heat a skillet over medium-high heat.
  • Add the oil to your pan and swirl to coat it.
  • Add the asparagus and cook it for 1 minute.
  • Sprinkle the asparagus with salt, pepper, and lemon rinds.
  • Toss to coat and sprinkle the asparagus with Romano cheese.
  • Serve and enjoy this tasty side dish with your loved ones!

Servings: 4

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Sun-Dried Tomato and Herb Stuffed Lamb

Instead of ham, traditional bacon, or sausage this Easter, choose a sun-dried tomato and herb stuffed lamb recipe!

Ingredients

  • 1 cup of boiling water
  • Cooking spray
  • 1/3 cup of sun-dried tomatoes, packed without oil
  • 1/3 cup of shallots, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons of fresh rosemary, finely chopped
  • 1 1/4 teaspoon of salt
  • 3/4 teaspoon of pepper
  • 2 1/2 pound of rolled boneless leg of lamb
  • 1 1/2 ounce slice of sourdough bread

Instructions

  • Combine 1 cup of boiling water and tomatoes in a bowl and let the mixture stand for 30 minutes or until soft. Drain and chop the tomatoes.
  • Preheat your oven to 425 degrees Fahrenheit.
  • Heat a nonstick skillet over medium-high heat and coat it with cooking spray.
  • Add the shallots and saute the mixture for 3 minutes or until tender.
  • Add in the tomatoes and 2 garlic cloves. Saute the mixture for 1 minute.
  • Stir in 1 teaspoon of rosemary, 1/4 teaspoon of pepper, and 1/4 teaspoon of salt.
  • Place the bread in a food processor and pulse it about 25 times until you get 3/4 cups of crumbs. Stir the crumbs into the shallot mixture.
  • Unroll the roast, trim off the fat, and place it between 2 sheets of heavy-duty plastic wrap. Pound the roast to 3/4-inch thickness using a meat mallet.
  • Sprinkle the roast with 1/4 teaspoon of pepper and 1/2 teaspoon of salt.
  • Spread the breadcrumb mixture over the roast. Re-roll the roast and secure at 1-inch intervals using twine.
  • Combine 1/2 teaspoon of salt, 1 teaspoon of rosemary, 1/4 teaspoon of pepper, and 2 minced garlic cloves. Rub the mixture over the roast.
  • Place the roast in a broiler pan coated with cooking spray. Bake it at 425 degrees Fahrenheit for 30 minutes and remove the roast from the oven.
  • Cover it with foil and bake for another 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
  • Let the roast stand for 15 minutes.
  • Slice the roast, serve it, and enjoy it on Easter Sunday!

Servings: 8

Bistro Salad with Goat Cheese

Consider a flavorful Easter bistro salad and goat cheese side dish this spring season!

Ingredients

  • 8 ounces of goat cheese
  • 1/2 cup of chilled bread crumbs
  • 1 tablespoon of vegetable oil
  • 6 cups of lettuce
  • 3 tablespoons of olive oil
  • 1 tablespoon of red wine vinegar
  • 1/4 teaspoon of ground mustard
  • Dash of salt
  • Dash of pepper

    Instructions

    • Cut the goat cheese into 8-10 small disc shapes.
    • Place bread crumbs in a shallow bowl.
    • Mix vegetable oil with the crumbs.
    • Heat your oven to 375 degrees Fahrenheit.
    • Press the goat cheese disks into the bread crumbs and flip them over to make sure both sides and edges get coated.
    • Set the goat cheese on a baking sheet and put it in the freezer for 15-30 minutes to allow the cheese to set.
    • Tear the lettuce into bite-sized pieces, wash and dry it, and set the lettuce aside.
    • Whisk together olive oil, mustard, and vinegar in a large bowl. Add salt and pepper to taste and place lettuce in the bowl.
    • Bake the goat cheese for about 15 minutes or until browned.
    • Toss the lettuce gently to coat it with dressing.
    • Divide the lettuce salad among four salad plates.
    • Top each salad with 2-3 pieces of goat cheese, serve, and enjoy!

    Servings: 4


    Roasted Sweet Potatoes and Beets

    A roasted sweet potatoes and beets recipe adds color to your favorite Easter lunch or dinner.

    Ingredients

    • 5 medium beets, peeled and cut into bite-sized pieces
    • 3 tablespoons of olive oil
    • 2 teaspoons of garlic powder
    • 1 teaspoon of salt
    • 1/2 teaspoon of pepper
    • 2 sweet potatoes, cut into bite-sized pieces
    • 1 red potato, cut into chunks
    • 1 red onion, sliced
    • 2 garlic cloves, sliced

    Instructions

    • Preheat your oven to 400 degrees Fahrenheit.
    • Toss the beets with 1 tablespoon of olive oil in a bowl. Spread them on a baking sheet lined with parchment paper.
    • Bake the beets for 15 minutes.
    • Mix 2 tablespoons of olive oil with salt, pepper, and garlic powder.
    • Place the potatoes, sweet potatoes, garlic, and onions in a large bowl and pour the oil mixture over them. Mix well.
    • Take the pan out of the oven and add the potato mixture. Continue to bake for 45 minutes, stirring after 20 minutes, until the vegetables are cooked through.

    Serve warm and enjoy!

    Servings: 4-6

    Shrimp and Turkey Bacon Deviled Eggs

    Rather than traditional hard-boiled eggs or deviled eggs this Easter season, consider a shrimp and turkey bacon deviled egg recipe to impress family and friends!

    Ingredients

    • 8 hard-boiled eggs, shelled
    • 1/4 cup of olive oil-mayonnaise
    • 1/4 cup of instant potato flakes
    • 1 tablespoon of fresh chives, chopped
    • 2 teaspoons of Dijon mustard
    • 1/4 teaspoon of salt
    • 1/8 teaspoon of ground red pepper
    • 1/8 teaspoon of ground black pepper
    • 1/2 cup of cooked shrimp, peeled and chopped
    • 2 tablespoons of fresh parsley, chopped
    • 3 slices of uncured turkey bacon, cooked and crumbled

    Instructions

    • Cut the eggs in half lengthwise and remove the yolks.
    • Place the yolks in a medium-sized bowl.
    • Add mayonnaise, chives, mustard, salt, black pepper, and red pepper, and stir well.
    • Stir in the shrimp and parsley.
    • Spoon the mixture onto each egg white half, sprinkle with bacon, serve, and enjoy!

    Servings: 8

    Roasted Salmon with Shallot Cream

    When family or friends are in town this spring season, consider a savory, flavorful roasted salmon with shallot cream recipe as a healthy Easter idea!

    Ingredients

    • 1/4 cup of
    • 2 tablespoons of shallots, finely minced
    • 1 tablespoon of reduced-fat milk
    • 1 tablespoon of fresh dill, chopped
    • 1 1/2 teaspoon of lemon juice
    • 1 1/8 teaspoon of salt
    • 3-pound boneless salmon fillet
    • 1 tablespoon of olive oil
    • 1/2 teaspoon of ground black pepper
    • 1 tablespoon of fresh chives, chopped

    Instructions

    • Preheat your oven to 450 degrees Fahrenheit.
    • Whisk together the cream, shallots, milk, dill, lemon juice, and 1/8 teaspoon of salt in a small bowl.
    • Place the salmon (skin side down) on a parchment-lined baking sheet.
    • Rub the fish with oil and sprinkle it with the remaining 1 teaspoon of salt plus pepper.
    • Bake the salmon at 450 degrees Fahrenheit for 8 minutes and remove it from the oven.
    • Preheat a broiler to a high setting.
    • Broil the fish for 4 minutes or until you achieve the desired doneness.
    • Sprinkle the fish with chives and cut it into 6 equal portions.
    • Top the salmon with shallot cream, serve it immediately, and enjoy it with your family!

    Servings: 6

    Sweet Pea and Parsley Hummus

    To create festive, colorful hummus this Easter, try a sweet pea and parsley hummus recipe you can dip veggies or pita chips into!

    Ingredients

    • 1 1/3 cup of thawed frozen green peas
    • 1/2 cup of fresh parsley, chopped
    • 1/2 cup of tahini
    • 1/4 cup of warm water
    • 2 tablespoons of fresh lemon juice
    • 2 tablespoons of olive oil
    • 3/4 teaspoon of salt
    • 2 cloves of garlic, chopped
    • Raw vegetables or pita chips for dipping

    Instructions

    • Place the parsley, peas, tahini, olive oil, lemon juice, 1/4 cup of warm water, garlic, and salt in a food processor and blend it until smooth.
    • Add in additional water, a little bit at a time, if the hummus is too thick.
    • Dip vegetables or pita chips into the hummus and enjoy it with friends and family!

    Servings: 8

    Colorful Brunch Frittatas

    Instead of traditional frittatas this Easter season, consider a colorful Easter brunch frittata recipe as a healthy Easter idea instead!

    Ingredients

    • 1 pound of fresh asparagus, cut into bite-sized pieces
    • 1/2 pound of fresh mushrooms, sliced
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 1 onion, chopped
    • 3 green onions, chopped
    • 2 garlic cloves, minced
    • 3 tablespoons of olive oil
    • 3 plum tomatoes, chopped
    • 14 eggs, lightly beaten
    • 2 cups of half and half
    • 2 cups of shredded Colby-Monterey Jack cheese
    • 3 tablespoons of fresh basil, minced
    • 3 tablespoons of fresh parsley, minced
    • 1/2 teaspoon of salt
    • 1/4 teaspoon of pepper
    • 1/2 cup of shredded Parmesan cheese

    Instructions

    • Preheat your oven to 350 degrees Fahrenheit.
    • Saute the mushrooms, asparagus, onions, peppers, and oil in a large skillet until tender.
    • Add garlic and cook an additional minute.
    • Add in tomatoes and set the mixture aside.
    • Whisk together cream, eggs, Colby-Monterey Jack cheese, basil, parsley, salt, and pepper in a large bowl.
    • Stir in the veggie mixture.
    • Pour the mixture into a greased 9×13 baking dish.
    • Bake it uncovered for 45 minutes.
    • Sprinkle the frittata with Parmesan cheese and bake it for another 5 minutes or until a knife inserted into the center comes out clean.
    • Let the frittata cool for 10 minutes, cut it into 12 pieces, serve, and enjoy!

    Servings: 12

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    Healthy Easter Activities

    In addition to avoiding traditional, unhealthy Easter fare in favor of the nutritious Easter recipes above, consider the following healthy Easter activities:

    • Outdoor hiking or biking
    • Easter egg hunts (fill eggs with coins or toys instead of candy)
    • Easter pool, ping pong, basketball, or volleyball games
    • Easter scavenger hunts

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    Erin Coleman B.S. - Nutritional Science, R.D., L.D.

    Writer at The Fit Father Project

    Erin Coleman is a registered and licensed dietitian with over 15 years of freelance writing experience.

    She graduated with her Bachelor of Science degree in nutritional science from the University of Wisconsin-Madison, and completed her dietetic internship at Viterbo University in La Crosse, Wisconsin.

    Prior to beginning her career in medical content writing, Erin worked as Health Educator for the University of Wisconsin-Madison Department of Internal Medicine.

    Her published work appears on hundreds of health and fitness websites, and she’s currently working on publishing her first book! Erin is a wife, and a Mom to two beautiful children.

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    *Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on healthy easter ideas.

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