I love holidays; I am a serial hostess after all. Easter has never really been one of my favorites even though I have fond memories of spending the week at the beach. My grandmother would walk to church and come back to the house singing “glory, glory hallelujah” on Palm Sunday. I can hear it like it was yesterday. She no longer sings (except for birthdays) and we don’t get down to the beach as much as we used to. With kids, I actually prefer to spend the holidays at home. I haven’t fully decided on my menu, but here are the options I’m going to choose from.

Appetizers

Greek antipasto from the Cheese Chalet on Limestone Rd in Wilmington, DE

Deviled Eggs

Meat

My husband and father in law love ham. So, I’ll be doing a spiral cut ham. I normally just add cloves and pineapple. Heat through by following the directions on the ham.

Slow Roasted Leg of Lamb – this ones a new one for me. 🤞🏻

Sides

I’ve been really into white fleshed sweet potatoes! They aren’t quite as sweet as an orange sweet potato or yam. They lend themselves to be more like a white potato. I cut them into cubes, coat with olive oil and sprinkle with salt and pepper. Bake 425 for about 20-25 minutes depending on how small your cubes are.

Cinnamon Roasted Carrots

Cut or baby carrots

Cinnamon

Olive oil or coconut oil

Coat carrots in oil

Sprinkle with cinnamon and a pinch of salt

Bake @425 for 25 minutes (less if you like crunchier carrots) serve whole or throw in the food processor with some of the olive oil and make a rice or a mash.

green beans and pine nuts– coat in olive or avocado oil. Bake 15 minutes @425

Dessert

The main reason I’m not 100% sure what’s going on my Easter table. I’m definitely doing carrot cake but I’m still deciding which recipe to use. The lemon cake sounds delicious and I’m probably going to make cookies from my recipe roundup for the Paleo Barbie 35 Paleo Cookies for Easter!

Carrot Cake with Maple Syrup

Coconut Flour Carrot Cake with Maple Syrup

Grain Free Carrot Cake with Cream Cheese Frosting

Almond Flour Lemon Cake

Hope everyone has a wonderful Easter!

When I was pregnant with my son (my first born) I would crave cinnamon buns. I was so weight conscious that I would try to find substitutes for the flavor. Cinnamon cereal did the trick. Since giving up grains, I still crave that sugary cinnamon sweetness and these cookies definitely did it. They’re so chewy and have a rich cinnamon flavor. I’m not going to lie, I just inhaled 4. I don’t regret it though. With simple ingredients and no refined sugar they’re not an awful choice.

Ingredients

2c almond flour

1/2tsp baking soda

1/4tsp kosher salt

6 tablespoons maple syrup

4tsp melted coconut oil

2tsp pure vanilla extract

1/2c flaked coconut

1tbsp cinnamon

Preheat oven to 350.

Mix all ingredients together and form into a dough. Use a tablespoon to plop dough onto a cookie sheet. Flatten the cookies so they bake evenly (they won’t spread).

Bake for 10 minutes.

Store in fridge (if you have any leftover!)

When they say the days are long but the years are short… they ain’t kidding. I can’t believe that my baby girl will be 3 years old at the stroke of midnight.

I always like to celebrate birthdays, but my husband works tomorrow and through the weekend, so there’s not much time for a party. We decided to do low key with family and a friend from school. I’m not sure if it was any less stressful because let’s face it, I am who I am. But there was definitely less cleanup.

I served pasta (red sauce and plain) sausage and peppers, yogurt for the kids, and tomato, mozzarella, cucumber salad. Easy.

The cake was a simple mills box. The Vanilla cake and cupcake mix (I think it’s great) with coconut buttercream and strawberry filling from Sweet Laurels Bakery Cookbook. From what I’ve seen in the cookbook I’m very excited with my purchase and can’t wait to bake more. And have friends who like to taste test 😉.

When hosting parties I try not to push my eating habits on other people but also offer several options to be able to eat healthy or not. I knew the kids would most likely not be excited about a “paleo cake” so I made a family recipe sugar cookie with royal icing and my husband grabbed some perfect mini strawberry cupcakes. (I could’ve cried when he got back from the grocery store with pink cupcakes.. and everything on the list.)

It was a great evening and a simple celebration; my sweet girl had a blast. I’ll be here wondering how I have a 3 year old…

Finding recipes that please everyone is a struggle. One recipe that goes over well in my house is Sloppy joes. I used the general idea for the sauce in this recipe from Farmstead Chic Blog (our favorite clean eating comfort recipe). Meatloaf and meatballs also get rave reviews around here so I combined it all and made this delicious chicken meatloaf with a sloppy joe sauce.

I’ve been buying ground chicken in bulk at Sams club recently because I’ve been using chicken more than beef but this recipe could go either way. This amount made 2 large meat loaves but to be honest, we only have one leftover. It was THAT good.

Ingredients

2.75lb ground chicken

2 eggs

1/2c Almond flour

1 yellow onion

1 green pepper

2tbsp tomato paste

1/4c Coconut aminos

Small bunch of chopped parsley

Salt/pepper to taste

Mix all ingredients together and form a loaf.

Bake @350 for 45 min

Sauce

1can diced tomatoes (not drained)

1 6oz can of tomato paste (the rest of the can from the 2tbsp used

1/2c Coconut aminos

Combine ingredients in a saucepan. Bring to medium heat until it just about boils. Turn to low and continue to cook for 20 min

I didn’t bake the sauce, I just scooped in on afterward and served the meatloaf with roasted broccoli!

I have a client who loves to entertain. She was afraid her cooking skills weren’t up to par, so, we joined together and created an easy meal that looks extra fancy. She did an absolutely amazing job with her decor and floral arrangements and the menu was really easy to whip up. She’s now prepped to host anyone and everyone for a great evening.

We started with crab stuffed mushrooms and ended up with some leftover crab dip which was perfect for the veggies to be dipped. Clean ingredients and nobody would ever know it was a healthy appetizer without any junk.

The prime rib, perfectly medium rare every time. If you have a guest who likes a little more done, the end pieces are always delicious. I find prime rib to be incredibly easy. I always ask the butcher to slice the meat away from the bone but keep it attached for flavor.

Perfect Prime Rib

6-7lb prime rib roast cut away from the bone

I use simple seasonings (salt and pepper) but you can stuff it with garlic cloves, rosemary, or coat with garlic salt.

Preheat your oven to 350

Cook the rib for one hour

Turn the oven OFF for one hour and DO NOT OPEN the oven door. (My husbands least favorite part. He knows better but gets me every time trying to look in jokingly)

Turn oven back on to 400 and cook for 30 more minutes. All while not opening the oven. You’ll lose a lot of the heat

Remove the roast from the oven and let rest for 15 minutes

My mouth is watering just thinking about how delicious this meal was. Perfect and easy. We served the prime rib with mashed cauliflower and asparagus, paleo Yorkshire pudding and a lobster tail. Wine, and more wine. Then we topped dinner off with a lemon infused almond cake with blueberry sauce. Incredible.

The Crab Dip is the same that I’ve made on several different occasions and it’s ALWAYS a hit. This time we added it to the mushrooms and then baked it all together for 20 min at 350. Leave me a comment if you try it!