Easter is my favorite holiday. I love the colors, I love the beautiful changes that spring weather brings, I love the traditions . . . I just love Easter. I also love AIP, so for the second year in a row I have put together an entirely AIP-legal Easter menu.
This menu blog will guide you through several recipes and show you how adapt them to fit the AIP mold. Please follow my instructions carefully, if you too are following AIP. If you are a long time reader, you'll also know that I REALLY DO serve this menu for my holiday meal. Check out my Facebook page on Easter to see photos of all the dishes here. One final note, if you are spending the holiday at the home of a friend or loved ones, bringing one or two of these dishes would be a great way to share delicious Paleo foods with them and make sure that there are "safe" foods available to you. I hope this is an inspiring menu:
The appetizer is simple this year. I'm serving Prosciutto-Wrapped Asparagus. Look for a prosciutto with only ham and salt as ingredients. Break the tough end off your asparagus, wash and wrap. Done!
I wanted to do something other than ham or lamb this year and decided a bright salmon dish would be perfect.
To adapt: The only adaptation required for this recipe is to omit black pepper if you have not reintroduced it. Black pepper is an AIP gray area, so some of you may have chosen never to eliminate.
I really wanted something bread-like on the table this year and my family did too. This recipe was the right match, since it was created to be AIP-friendly. Lots of you may have already tried this Grain-Free Flatbread from The Domestic Man.
To adapt: The only adaptation required for this recipe is to omit white pepper if you have not reintroduced it. White pepper is again an AIP gray area, so some of you may have chosen never to eliminate.
I've only ever had radishes raw and I thought roasting would make for an interesting preparation.
To adapt: The only adaptation required for this recipe is to substitute a saturated fat for the olive oil for the high heat cooking. I'll be using lard.
Ever since we visited Belgium my family has been in love with endive. This salad is a great way to use it in our Easter menu.
- Omit the mustard.
- Substitute honey for the sugar.
- Omit the white pepper, if you have not reintroduced.
- Peas are out initially on AIP, but usually reintroduced relatively early. If you have reintroduced, substitute fresh for frozen. If you have not reintroduced, that is fine. Substitute with a veggie of your choice or simply leave them out, this salad will still be great without the peas.
- Omit the feta cheese.
Recipe: Carrot Cake Macaroons with Maple Icing
Summary: These were inspired by The Urban Poser's amazing coconut macaroon recipes.
- 2 cups unsweetened fine-shredded coconut
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon mace
- 1 tablespoon coconut flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup carrot puree (simply boil & mash)
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1) Preheat the oven to 350 degrees.
- 2) Line a cookie sheet with wax paper.
- 3) In a large bowl, combine the dry ingredients.
- 4) Add the wet ingredients to the dry ingredients. Using a rubber spatula to mix the dough until all ingredients are combined.
- 5) Using a rounded measuring spoon, scoop up dough and pack down, making the bottom of the cookies smooth and flat.
- 6) Tap the spoon to let the cookie fall into your hand, then place it on the cookie sheet. It should be a rounded shape that holds together. Repeat with the rest of the dough.
- 7) Bake for about 18-20 minutes. Allow to cool for at least 5 minutes before moving from the pan, or they will break apart.
- 8) Mix icing ingredients on high with a hand mixer. Put a dollop on each macaroon.
Preparation time: 20 minute(s)
Diet tags: Gluten free
I hope you'll enjoy this menu! As always, let me know what you think!