12 Easter Recipes You Can Eat
On The Clearvite Detoxification Program
Rest assured that you too can enjoy ANY Holiday season with family and friends while on the ClearVite detox . The key to any successful journey is planning and preparation. By simply planning and being ready for Easter Day you can power through your Clearvite detox with confidence and ease and still enjoy a great meal. You’ve got this! [Click to Tweet]
Whether you intend to host Sunday’s dinner or arrive as a guest, don’t come up empty-handed! Give 100% to your detox. Share the Healthy and make your own new traditions! Below are a few of my favorite recipes from appetizers to desserts. Follow these recipes for a fabulous, gluten, dairy and soy free Easter Dinner!
DAIRY-FREE FRUIT DIP RECIPE
1 (14 oz.) can unsweetened full-fat coconut milk
8 drops stevia extract
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
Optional: fresh fruit for dipping (strawberries, blackberries, apple slices, etc.)
Place the can of coconut milk in the refrigerator for a minimum of 4 hours. Open the can. The coconut cream will have hardened at the top of the can and the liquid will be at the bottom. Use a spoon to scoop ½ cup of the hardened coconut cream off the top of the can. Try not to get any of the liquid from the bottom of the can.
Add the cold coconut cream to a large bowl. Use an electric mixer on medium speed to beat the coconut cream until fluffy (about 3-4 minutes).
Add the stevia extract, lemon juice, lemon zest, and vanilla. Mix until well combined (about 1 minute).
Spoon into a serving bowl and serve immediately with fresh fruit.
Store covered in the refrigerator. Once refrigerated, the dip will harden a little and may need to be rewhipped before serving.
GLUTEN-FREE CHEX MIX
3-1/2 cups Rice Chex
3-1/2 cups gluten-free O’s Cereal
1/2 cup sliced Almonds
½ cup pecan halves
1 cup craisins
6 tablespoons Soy free Earth Balance Vegan butter
¼ cup gluten-free Worcestershire sauce
2 teaspoons seasoned salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups gluten-free bite sized pretzels
For the Homemade Seasoned Salt:
1-1/2 Tablespoons salt
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat oven to 250 degrees. Combine ingredients for Homemade Seasoned Salt in small dish then set aside.
In a very large bowl combine Rice Chex, O’s cereal, Craisins and Almonds. In a small bowl stir together butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Pour butter mixture over cereal mixture then stir with a spatula to coat. Pour into a 11×17″ or larger baking dish then bake for 45 minutes to 1 hour, stirring every 15 minutes. Stir in pretzels when Chex Mix is cool, then serve!
VEGAN SPINACH DIP
2 teaspoon olive oil
1 cup finely chopped red bell pepper
5 cups frozen chopped spinach
⅔ Teaspoon garlic powder
Two bricks Daiya jalapeno havarti cheese, cut into cubes
1 cup unsweetened coconut milk (from the refrigerator section)
More red bell pepper for garnish
In a large pot, cook the chopped red pepper in the olive oil over medium heat. Once the pepper is soft, add the spinach, and stir until it starts to thaw.
Add the coconut milk and garlic powder and cook until heated through.
Add the cubed Daiya cheese, and stir constantly until melted and creamy.
Pour the dip into a serving dish and top with more chopped red pepper.
Serve with tortilla chips.
LEMONY MARINATED VEGETABLE SALAD
½ cup lemon juice
1 teaspoon lemon zest
¾ cup olive oil
4 small cloves garlic, crushed
1 teaspoon oregano
1 teaspoon sea salt
6 cups of chopped, fresh vegetables (pick crunchier hearty vegetables that will hold up tothe marinade)
2 – 3 cups cooked quinoa
Chopped cilantro or parsley to garnish (optional)
Make your quinoa and let cool.
Chop your vegetables and add to a large bowl. Choose from cabbages, yellow squash, carrots, radishes, peppers, cauliflower, broccoli, asparagus, etc.
In a separate bowl mix your lemon juice, zest, olive oil, garlic, oregano and salt. Whisk well.
Toss your veggies with the dressing and refrigerate overnight.
Then next day mix your quinoa with your marinated vegetables and let set in the refrigerator for an hour.
You can also eat the veggies without the quinoa as a salad or on top of a sandwich as a slaw.
Top with chopped cilantro, parsley or basil if you wish.
THE BAREFOOT CONTESSA’S HERB-ROASTED TURKEY BREAST RECIPE
1 whole bone-in turkey breast (6½-7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
LEMON HERB ROASTED CHICKEN RECIPE
3 Tbsp. soy free Earth Balance Vegan butter
4 minced garlic cloves
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 whole organic chicken (about 4 lbs.) cleaned and dried
2 lemons, zest both
1 small onion, cut into wedges
Salt, pepper and paprika to taste
Preheat oven to 425º F
In a bowl, mix the butter or ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper
Place chicken (patted dry) inside a roasting pan
Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs
Tie legs together (optional) with water-soaked twine
Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika
Roast in 425º F oven for about 1 hour (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
Remove from oven and let rest for 15 minutes before slicing and serving
If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the rest of the cooking time.
OVEN ROASTED GREEN BEANS
1 pound green beans, trimmed
2 T. olive oiL
1 lemon, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Adjust an oven rack to the middle position and preheat oven to 450°F.
On a large rimmed baking sheet lined with aluminum foil or parchment paper, toss green beans with olive oil. Squeeze lemon halves over beans. Slice lemon halves and add to baking sheet, if desired. Roast until browned and almost tender, stirring occasionally, about 10 minutes.
Remove from oven and stir in garlic. Roasted until fragrant, 2 minutes longer. Season to taste with salt and pepper.
ROSEMARY, OLIVE OIL & SEA SALT MASHED SWEET POTATOES
2 medium sweet potatoes
2 tablespoons olive oil (preferably a good quality extra virgin olive oil)
Coarse sea salt
1-3 sprigs rosemary, stems removed, finely minced
Preheat oven to 400. Brush sweet potatoes with olive oil and sprinkle with sea salt. Roast until fork tender, about 1 hour.
Cut off the ends of each sweet potato. You may remove the skin if desired; I did not. Transfer to a large bowl, add a tablespoon of olive oil and mash with a fork or masher, or use a mixer or immersion blender. Add 1 sprig rosemary and a pinch of pepper, and taste. Add extra rosemary and/or salt small amounts at a time until you achieve the desired taste.
CINNAMON PECAN ROASTED BUTTERNUT SQUASH
1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
2 sprigs rosemary
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
Place into oven and bake for 25-30 minutes, turning once, or until tender.* Add pecans during the last 10 minutes of cooking time.
Serve immediately, garnished with rosemary, if desired.
BANANA CREAM PIE CHIA PUDDING RECIPE
1 very ripe medium-sized banana
2 tbsp. chia seeds1 tbsp. maple syrup
¼ tsp. vanilla extract
¾ cup Silk unsweetened almond milk
Optional: banana or fruit, granola, nuts, etc.
In a medium bowl, add the banana. Mash it with the back of a fork.
Add the chia seeds, maple syrup, and vanilla to the banana. Stir to combine.
Add the almond milk. Mix well, ensuring chia seeds are evenly distributed.
Cover the bowl. Refrigerate overnight, or at least 7 hours.
Stir well. Serve cold. Optional: Top or layer with fruit, granola, nuts, etc.
PALEO PEACH COCONUT SMOOTHIE
1 cup full fat coconut milk, chilled
1 cup ice
2 large fresh peaches, peeled and cut into chunks
fresh lemon zest, to taste
Add coconut milk, ice and peaches to Vitamix or blender. Using a microplane, add a few gratings of fresh lemon zest.
Blend on high-speed until smooth.
KEY LIME CHEESECAKE
1 cup organic raw almonds
4 Large organic dates
2 tablespoons organic coconut oil
1/8 teaspoon organic vanilla extract
1/8 teaspoon Himalayan pink salt
1 1/2 cup organic raw macadamia nuts
1/2 cup homemade almond milk
1/2 cup organic lime juice
6 tablespoons organic maple syrup
1 teaspoon organic vanilla extract
6 tablespoons organic coconut oil
PREPARE THE CRUST – Put all the crust ingredients into a food processor and process until it’s a sticky coarse meal. Scoop out 1 – 2 tablespoons and put in the bottom of the cheesecake pan and press down firmly. Set in the freezer to harden while you prepare the filling.
PREPARE THE FILLING – Put all the filling ingredients into a Vitamix and blend until smooth and creamy.Remove the cheesecake pan from the freezer and pour the filling on top of the crust.Return the cheesecake pan back to the freezer for about 2 – 3 hours or until hard and firm.
ASSEMBLY- Remove the cheesecake from the freezer after its hardened and set at room temperature for 5 – 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature. Garnish the tops with homemade coconut cream, crushed walnuts, shredded coconut, lemon zest or lime wedges.
From all the Staff at Functional Endocrinology of Ohio, we wish you all a very blessed Easter!
March 23, 2016
Functional Endocrinology of Ohio
Akron: 2800 S. Arlington Road, Akron, Ohio 44312 (330) 644-5488
Cleveland: 6200 Rockside Woods Blvd., Ste. 100, Independence, Ohio 44131 (216) 236-0060
Dr. Keith S. Ungar and Dr. Andrew Kender, Chiropractic Physicians
To schedule an appointment, click here.
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