Healthy Easter Treats

Growing up I remember Easter with chocolate bunnies, malted eggs, jellybeans and a variety of other marshmallow and chocolate treats. This was all on top of the traditional Easter Egg. Below I have listed some healthy alternative Easter treats.

Healthy Marshmallow Recipe (or Homemade Peeps)


These fluffy honey-sweetened homemade marshmallows will deliver all the flavor but none of the health-compromising refined sugar. Plus, these can be made in a coconut or chocolate version (see below) based on the recipes plans or preferences. This simple recipe will make you wonder why you ever bought marshmallows at the store. But remember, sugar that comes from whole foods like honey or fruit is still sugar, so remember to eat these as a treat, not a regular snack.


  • 1 1/2 tbsp. grass-fed gelatin (or agar agar for a vegan option)
  • 1/2 cup cold water
  • 1/2 cup honey
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla extract


1. Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.
2. Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) , and sprinkle the gelatin over the water. Set aside to soften.
3. In a small pot, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (You can also test it by dribbling a little of the liquid into a bowl of ice cold water. It should be in the candy stage of forming little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature. ). Remove from the heat immediately when reaching temp.
4. Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). *Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. Cut into squares, serve as is or for an extra treat cut with bunny cookie cutter to create little bunny ‘peeps’.

*If making Peeps you will want to divide the mixture into parts (as many as you need) an add food coloring to make the various color peeps before leaving to let dry. Then proceed to cutting with cookie cutter. You will need to coat the cutter lightly with cooking oil to keep marshmallow from sticking.

Homemade Reeses Peanut Butter Eggs


Total Time: 10m
Yield: 6-9 eggs



  • 1/4 cup peanut butter OR allergy-friendly alternative at room temperature (homemade recipe here)
  • dash salt
  • 1/4 cup powdered sugar
  • 2 more tbsp of the sugar


  • 3/4 cup (3.6 ounces) sugar free chocolate chips
  • 1 tablespoon coconut oil


  1. Mix the first three ingredients together in a bowl into crumbly dough. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar if it’s too gooey, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) Taste the dough and add a little more salt if desired. Form dough into egg shaped ovals** (like Reeces eggs). Freeze the dough for an hour or until firm.
  2. Meanwhile, melting the chocolate chips and coconut oil for 30 seconds in the microwave. Stir until smooth.
  3. Next dip frozen peanut butter eggs into melted chocolate. Set on tray with wax paper and refrigerate until chocolate is set.

**Note Alternatively, you can use candy egg molds. Instead of shaping peanut butter pour mixture into egg molds and freeze for about 1 hour. Remove from mold Next melt chocolate chips and coconut oil and then dip peanut better eggs. Set on wax paper and refrigerate until set.

Filled Plastic Eggs


Growing up our family always had the traditional Easter Egg Hunt. What made it an extra special treat was my mom used to hide a few plastic eggs filled with special treats. She would put a variety of Easter surprises in them. You can fill ‘em up with dried fruits or peeled snacks and/or nuts or even little toys!

Healthy Easter Egg Popsicle

Saw this on a Pinterest post and thought it’s the perfect Easter morning brekkie!


Easter Good Friday Recipes

Traditionally, meat is not allowed to be consumed on Good Friday, so we’ve put together a few recipe ideas to help you out this Easter.

Spinach & Ricotta Pie

This is a great GLUTEN FREE spinach and ricotta pie recipe. It’s low GI and high in omega 3 and complete protein to fuel your body with essential nutrients for health and wellbeing. The pie will keep for about 3 days in the fridge. You can eat hot or cold.


400 g ground almonds
3 tablespoons ground linseed
3 organic / free range eggs
pinch sea salt
3 tablespoons olive oil

Combine almonds linseed, sea salt, eggs and oil into a mixing bowl and mix through using your hands until you form a lovely dough.  Roll out into a round shape between 2 sheets of baking paper then line a 25 cm pie plate that has been lightly brushed with olive oil and coated in almond meal to prevent sticking.


500 g spinach leaves
2 leeks sliced or onions sliced
pinch black pepper and sea salt
pinch nutmeg
handful fresh basil, sliced
400 g fresh ricotta cheese

In a large deep pot, saute onion or leek until soft over a low to medium heat in 1 tablespoon of olive or grape seed  oil.  Add spinach leaves – you may have to add in 2 batches if spinach doesn’t fit it, but that’s cool.  Season with a little sea salt, pepper, nutmeg and basil. Cook only until spinach has wilted then remove from the heat and drain out any excess liquid.

Add the ricotta and mix through until combined.  Now remember if you want to make this dairy free use cooked cannelini beans in place of the ricotta and puree with roasted garlic and a little olive oil.  fold this through the spinach.  Ricotta however gives a lovely creaminess to the pie and mellows out the spinach.

Spoon the filling into the pastry lined pie shell and bake for 35 – 45 minutes in a moderate 180 C oven until golden.

Serve alone or with a baby spinach salad drizzled with aged balsamic and enjoy.

Nutrition info per serve – serves 12

Protein: 13 g
Carbs: 3 g
Total fat: 27 g
Saturated fat: 4.1 g
kilojoules: 1270
Fiber: 4.4 g


A frittata is just an Italian version of an omelette. Having a good frittata recipe in your repertoire is an incredibly useful idea. When you need a quick vegetarian protein hit, there are few things more satisfying.

Chickpea & Rosemary Baked Frittata


4 eggs
large handful freshly grated parmesan cheese
1 can chickpeas (400g / 14oz), drained
2 sprigs rosemary, leaves picked

Preheat oven to 200C (400F) and place a baking tray on the middle shelf.

Line a 20cm (8in) spring form pan with baking paper & grease generously with olive oil.

Whisk together lightly eggs and parmesan. Season.
Place chickpeas in the prepared tin. Pour over the egg mixture & scatter over the rosemary. Season.

Place on the preheated tray and bake until golden and puffy and the center feels firm and springy, about 15 minutes.

Tuna Casserole W/ Greek Yogurt


8 oz pasta
1 small-medium bag frozen mixed veggies (carrots, corn, peas)
¼ pound Shiitake mushrooms, chopped
2 handfuls spinach
bell peppers, mixed colors
12-15 oz tuna
2 tsp garlic
1 cup 2% milk
1 cup almond milk
½ c Greek yogurt
2 Tbsp whole wheat flour
3 Tbsp mustard
2 tsp basil
2 tsp thyme
½ tsp cayenne
½ tsp salt
1 tsp pepper
½ c grated Parmesan cheese
Whole Wheat bread crumbs

Preheat oven to 325
Cook the noodles according to the directions on the package
In a skillet, heat some olive oil. Add mushrooms, and cook 2 or 3 minutes. Add garlic and bell peppers, cook 3 or 4 minutes more. Add spinach & let it wilt

Make the sauce: In a pot, add the milk. Whisk continuously on medium until they’re on the verge of boiling.
Add Greek yogurt & flour, basil, thyme, cayenne, mustard, salt and pepper, all while continuing to stir
Add ½ of the Parmesan cheese and remove from heat
Combine noodles, tuna, sauce, frozen veggies, along with the cooked mushrooms and spinach
Transfer to a baking dish, top with the remaining Parmesan cheese, and place under the broiler until golden brown
Sprinkle with whole wheat bread crumbs

Serving size: ⅛ Total Recipe Calories: 258 Fat: 4.29 Carbohydrates: 34.05 Sugar: 4.09 Fiber: 5.91 Protein: 22.54


Lobster Sliders

1 teaspoon salted butter + extra for buttering the rolls
1 teaspoon olive oil
2 shallots, thinly sliced
2 tablespoon cognac (we used Hennessey)
1 clove garlic, chopped
3/4 cup 2% milk
1 tablespoon tomato paste
1 tablespoon tarragon, roughly chopped
Salt and pepper, to taste
2, 1 1/4 pound lobsters, cooked and chopped into bite-sized pieces
2 lettuce leaves, halved
4 small rustic whole grain rolls
1 lemon, cut into wedges

Prepare lobsters as desired, set aside to cool.
Heat butter and olive oil in a sauté over medium heat. Sauté shallots 5 minutes until soft and fragrant add the cognac, tomato paste and garlic and reduce the heat to low. Heat about 5 more minutes on low (alcohol will burn off) then add milk, tarragon and salt and pepper to taste. Remove from heat.
Toast and butter the rolls. Add a lettuce leave to each roll plus 1/4 of the lobster meat. Add a tablespoon of sauce to each slider.
Serve with grilled corn and coleslaw.

Total Calories: 250
396mg Sodium
27g Carbs
4g Fiber
7g Fat
3g Saturated Fat
8g Sugars
21g Protein