Whole 30 Easter

Here’s something you need to know. Every time we plan our next Whole 30 we spend a long time reviewing the calendar to see what social events and holidays are coming up. If possible, we try to avoid them because, well… it’s way easier. But year after year our schedules continue to get busier – between weddings, birthdays, weekend trips, and holidays, it’s nearly impossible to find a full THIRTY days where we have nothing going on & that’s exactly what we were running into when we were trying to plan this Whole 30. SO, we bit the bullet and decided that our Whole 30 would coincide with Easter this year. My mission? To create an Easter menu that would 1.) have us Whole 30ers feeling full & satisfied and 2.) have the non-Whole 30ers not know they were missing anything!

I am happy to share that even though there were no bagels with breakfast, honey glazed ham with dinner or chocolate with dessert – EASTER WAS A SUCCESS! What made it even better was that our families all enjoyed it just as much as we did. Since it was such a hit – I knew I had to share the recipes I used with you all!

With a big lunch ahead of us, I opted for a lighter breakfast of egg cups, avocado & cinnamon apple. The egg cups were DEFINITELY the star of the show & so easy. (I made another batch this morning for the week.)

Egg Cups

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Directions

  1. Preheat the oven o 375 & spray your muffin pan with compliant cooking spray (I use coconut oil spray)
  2. Fill the bottom of each muffin cup with approx. a tablespoon of hash or shredded sweet potatoes
  3. With just the potatoes in the cup, put the tin in the oven for 6-7 minutes
  4. When the potato crusts are crisp, crack an egg into each cup and out back in the oven for 6-7 min (the timing for this part really just depends on how you like your yolks cooked – 5 min for runny, 7 min for hard)
  5. After the timer goes off, pop the pan out of the oven and sprinkle the AMAZING GOODNESS that is Everything But the Bagel seasoning on each egg – place the pan back in the oven for 1 min to toast up the seeds.

I served them with 1/2 an avocado & cinnamon apples. These little guys were so delicious & kept us full until the main event, lunch!

Cinnamon Apples

  • 2 Apples, diced
  • 3 Tablespoons of Ghee
  • 1-2 Tablespoons of Cinnamon

Directions

  1. Melt ghee over medium high heat
  2. Add apples & cinnamon – sauté for 10 min
  3. Add more cinnamon to taste
  4. When apples are easily pierced with a fork, turn off heat and serve

While I am not advocating that you make this recipe every single day (it may be a bit close to trying to replicate a dessert), it is a great one to have in your back pocket to jazz up your menu on special occasions.

Because there were only 5 of us for Easter, I knew I didn’t need to go crazy with anything. I stuck to two classic appetizers: vegetable platter and deviled eggs.

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Vegetable Platter

There really are no instructions for this. 🙂 In the past I have used guacamole when doing a Whole 30 veggie platter – but opted to try Primal Kitchen Ranch this time. SO glad we did. It was delicious and our non-Whole 30 guests loved it too! I will note that it is more of a dressing than a typical veggie dip, thinner consistency, but still delicious.

Deviled Eggs

I don’t want to brag but these were THE BEST. If you need something for a party, a holiday, or just to snack on – this is it.

  • 6 hard boiled eggs
  • 1/2 cup paleo mayo
  • 2-3 T of dijon mustard
  • Salt & pepper

Directions

  1. Slice hard boiled eggs in half, remove the yolks and place in a separate bowl
  2. Add mayo, mustard and S&P – taste and add more of any of the 3 (I am not a huge mayonnaise fan so I went heavy on the mustard)

I decided to try out the Instant Pot for the hard boiled eggs – I don’t know that it was any easier than using a pot of boiling water, BUT they peeled perfectly. Something which has never, ever happened to me before. So, Instant Pot hard boiled eggs for the win!

Instant Pot Hard Boiled Eggs

  1. Place the amount of eggs you want to hard boil on the steamer insert inside of the Instant Pot
  2. Pour 1 1/2 cups of water into the bottom of the Instant Pot
  3. Clock & lock the lid – ensure that the steam valve is on SEALED
  4. Press MANUAL (should be on high pressure, if not – press the MANUAL button until the high pressure is illuminated) and adjust the time to 7 minutes using the + and – buttons
  5. The whole process takes longer than 7 minutes because the chamber has to fill with pressure – but you can just walk away and work on something else!
  6. Once the timer goes off, quick release the pressure by switching the valve to VENT (beware there is sometimes a few spurts of water)
  7. Place the eggs in an ice bath to stop the cooking – peel IMMEDIATELY and store in an airtight container.

THEN, THE MAIN EVENT! We had smoked pork loin (we absolutely love our new Green Mountain Grills Smoker), roasted carrots and green beans, mashed potatoes & fruit salad.

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Smoked Pork Loin

  • Cooked at 225 on the smoker for about 2 hours. Used this delicious dry rub from Bravo For Paleo (so glad I made extra and stored it in the pantry!)

Roasted Carrots & Green Beans

  • Placed both on baking sheets, tossed with olive oil and seasoning (carrots = 21 Seasoning Salute from Trader Joe’s & green beans = salt, pepper & lemon zest)
  • Roasted at 425 for approximately 20 minutes

Mashed Potatoes

Did you realize yet I’m obsessed with the Instant Pot and look for any way I can use it? Ok well if you didn’t – now you do. I made the potatoes in the Instant Pot and again, just so easy.

  • 6 russet potatoes
  • 1 1/2 cups of water
  • Salt & Pepper
  • 3 Tablespoons of Ghee

Directions

  1. Peel & cube the potatoes – place in the Instant Pot (without the steamer basket)
  2. Pour in water & 1 Tablespoon of salt
  3. Close & seal the lid – ensuring vent is SEALED. Press MANUAL and adjust the time to 10 minutes.
  4. Once time is up, quick release steam & open the lid. There will still be some liquid in the chamber, use that to help mash the potatoes! Add ghee and additional salt & pepper to taste.

That’s it! I debated sharing all of these recipes at once because I know it is rather long – but I wanted to show you how everything for the day came together. It can seem overwhelming and almost not doable to host a Whole 30 holiday. But here’s what I can tell you, no one even missed the stuff we didn’t have. Everyone left full & happy! We loved it.

So if you are hosting a gathering – or hey, Mother’s Day is coming up! – try some of these recipes for your group and see what they think. I have a feeling they WILL NOT be disappointed.

Sending Good Chives Your Way,

Shauna

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