Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the acf domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6131 Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wordpress-seo domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6131 Easter Feast - Smart Swapping

Easter Feast

This Ratatouille is an extremely forgiving recipe. I have not included amounts below because everything really depends upon the size of the pan, how many you are cooking for, and what vegetables you have available. In my life, I used appx 2 Zucchini, 2 yellow squash, ½ a large eggplant, 2-3 medium potatoes, plus 36 oz of tomato sauce, 1 medium onion, 6-8 baby bell peppers, and 4 garlic cloves. I love lots of sauce – so I omit sliced tomatoes in favor of more sauce.

Spring Cocktail Spring Mocktail Deviled Eggs Extraordinaire Ratatouille Fruit Tart

Spring Cocktail

Ingredients

  • 3:1 Gin (or Vodka)
  • Elderflower
  • Lemon , peeled & juiced
  • Rose Champagne or Prosecco

Spring Mocktail

Ingredients

  • Pink Lemonade
  • Lemon - Peel & Juice
  • Bubbly Water (I used Elderflower infused mineral water from Whole Foods)
  • Colored Sugar
  • Flutes

Directions

  1. ASSEMBLY: Rub rim of flutes with squeezed lemon peel. Dip in sugar. For Cocktail, put Gin, Elderflower, and Lemon juice in a cocktail shaker with ice. Shake and pour into flutes. Top with Champagne. For Mocktail, put lemonade, lemon juice, and ice in cocktail shaker. Shake and pour into flutes. Top with bubbly water. Adjust proportion of lemonade, lemon and bubbly water to your desired sweetness.

Deviled Eggs Extraordinaire

Serving size ½ Egg 50 cal Protein: 0g Carbs: 3g Fat: 4g

Ingredients

  • Eggs , hardboiled and peeled
  • Pickled Beets drain and keep juice, finely dice beets (I used Phat Beets – YUM!)
  • 1 Can Chickpeas , drained 2 Tbsp
  • Walnuts
  • 1 Handful Parsley
  • 1 Handful Basil
  • 2 Cloves Garlic
  • 1 Lemon Zest & Juice
  • Sea Salt & Pepper
  • Olive Oil

Directions

  1. Cut eggs in half and remove the yolks. Place egg whites (or mushrooms) in beet juice. Marinate for 4 (or more) hours until desired color is achieved.
  2. For Filling: Place egg yolks (OPTIONAL) chickpeas, parsley, basil, garlic, lemon, salt and pepper in food processor. Turn on processor, and drizzle with EVOO until smooth. Adjust seasoning.
  3. ASSEMBLY: Place Egg White halves (or Mushrooms) on a platter. Use either a plastic bag or scoop to pipe hummus into egg whites. Garnish with pickled beets and parsley.

Ratatouille

Serving size ½ C 84 cal Protein: 5g Carbs: 18g Fat: 0g

Ingredients

  • Combination: potatoes, eggplant, zucchini, yellow squash, and/or tomatoes
  • Broth – Chicken, Veggie, other (if mushrooms in ratatouille, use mushroom broth)
  • Combination: Onions, Bell Peppers, Mushrooms - diced Garlic, fresh and minced
  • Combination: Basil, Oregano, and/or Thyme Sea Salt & Pepper
  • 24-48 Oz Tomato Sauce (I love BioNaturae in glass jars)
  • 1 C Polenta
  • 4-5 C Broth – Chicken, Veggie, other (if mushrooms in ratatouille, use mushroom broth)
  • Sea Salt & Pepper
  • Parsley , finely
  • Garlic , finely
  • Sea Salt
  • Olive Oil

Directions

  1. (OPTIONAL) PreHeat oven to 425F.
  2. Thinly slice selected vegetables, using either a sharp knife or mandolin. If using potatoes, cook potato slices briefly in broth until fork tender.
  3. In Saute pan (non-cast iron), cook veggies and spices. Add marinara, cook until well blended and warm. Remove from heat and assemble veggies in a desired pattern. Use either saute pan OR casserole dish. Season with salt & pepper and Drizzle with EVOO. Cover with lid or foil and place in oven. Cook for 45-60 minutes (longer if the veggies or cut thicker).
  4. While Ratatouille is cooking, bring broth to a boil in saucepan. Add polenta, salt and pepper, and reduce heat to simmer. Stir every 10 minutes and cook for 45 minutes. Add water or broth if polenta gets too thick.
  5. In a separate bowl, blend parsley, garlic, and salt. Add enough EVOO to bring it all together and to drizzle over ratatouille and polenta.
  6. ASSEMBLY: Place spoonful of polenta on plate. Top with a spoonful of Ratatouille. Garnish Cheese and/or fresh Basil.

Fruit Tart

Serving size 1/8 188 cal Protein: 1g Carbs: 14g Fat: 14g

Ingredients

  • 2 C Almond Flour
  • 6 Tbsp Raw Sugar
  • 6 Tbsp Coconut Oil
  • 2 Tbsp Vanilla Extract
  • Sea Salt
  • Water , if needed
  • Crème Fraiche, Cream Cheese, or Vegan Cream Cheese
  • Lime Curd OR Honey (Agave or Maple)
  • Lime Zest
  • Sea Salt

Directions

  1. PreHeat oven 350F.
  2. Mix together flour, sugar, oil, extract and salt. If needed, add water drop by drop, to pull dough together. Press into pan. Bake 20 minutes, or until lightly golden. Set aside to cool.
  3. Mix together crème fraiche, curd, and salt.
  4. ASSEMBLY: Spread across crust. Arrange fruit on top of crème fraiche. Brush or spoon marmalade across the top of fruit.
Sandy
  • Hurdle 2: Beverages
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
  • Hurdle : Sweets and Sweeteners
Print it