Healthy Easter Foods

Easter is a time of renewal and excitement. We can bring these same feelings into our own health and include foods that will benefit our bodies, as well as, being extremely tasty.  Here are some delicious and healthy Easter dishes that everyone will enjoy!

Asparagus & Nutritional Yeast


What You’ll Need:

  • 1 bundle asparagus, washed, trimmed, and *cut
  • 1 bulb garlic (about 6 cloves)
  • 1 tsp nutritional yeast, plus more for topping
  • 2 T grass-fed butter or oil
  • sea salt to taste

What to Do:

  1. Trim asparagus by cutting off about 1-2 inches of the tough end. *Cut in half once, then in half long ways.
  2. Heat 2 T butter or oil in a sautée pan and add your cut asparagus. Sautée on medium-low heat for about 7 minutes, stirring frequently.
  3. Add minced garlic, cover, and let steam for a few minutes. Remove lid and mix. Allow to cook for a couple more minutes or until it is slightly wilted and has some nice browned bits.
  4. Add nutritional yeast and salt and mix to incorporate both.
  5. Serve topped with more nutritional yeast as desired.

Serves 1 as a meal, or 2 as a side

Buttered Cauliflower


What You’ll Need:

  • 1 head cauliflower, stem removed and chopped
  • 4 T butter
  • sea salt and cracked pepper to taste
  • pinch or two of dried parsley

What to Do:

  1. Heat a medium sized cast iron or stainless steal pan over medium heat.
  2. Add butter, allow to melt and add chopped cauliflower. Mix to coat the cauliflower in butter.
  3. Cover and allow to sautée (it will start to brown well), opening the lid to stir occasionally.
  4. Add salt, pepper and parsley and cook on medium-low for a total of about 10-15 minutes or until it is browned and softened.

Makes 2 servings

Deviled Eggs


What You’ll Need:

  • A dozen (or so) pastured eggs (the fresher, the harder to peel)
  • 3 T mayonnaise, (look for those made with organic olive oil or organic grape seed oil)
  • 2 tsp Dijon mustard
  • 2 tsp pickle juice
  • 1 T freshly squeezed lemon juice
  • 1 heaping T freshly chopped parsley, plus more for garnish
  • 1 T freshly chopped chives
  • sea salt and freshly ground pepper to taste
  • dash of cayenne pepper
  • 1 radish, halved and sliced thinly to garnish
  • paprika, for garnish

What to Do:

  1. Place eggs in a medium sized sauce pan and cover completely with cold water. (I can’t emphasize the cold enough; this will effect the cooking time if you do hot water)
  2. Place over a medium-high burner and bring to a rolling boil.
  3. Right when water begins to boil rapidly, turn off the heat and cover. Let sit for exactly 10 minutes.
  4. Once timer is up, drain water and fill with cold water and ice to cool. Let cool for at least 10 minutes or until ice is melted.
  5. When eggs are cooled, peel the shells and discard (our chickens love eating these!).
  6. Half the eggs and scoop the yolks out into a small bowl. Place the empty whites on a serving tray.
  7. Add all ingredients (except those for garnishing) into the bowl with the yolks and mash with the back of a fork until creamy.
  8. Using a spoon, scoop about a tablespoon (maybe less) of the yolk mixture into the crevices of the egg whites.
  9. Chop more parsley and thinly slice the radish for garnishing.
  10. Sprinkle a bit of paprika first, then place a slice of radish, then the chopped parsley onto each egg.
  11. Serve immediately or allow to cool in fridge for a bit.

Chocolate Covered Almond Eggs


For the chocolate shell

  • 3/4 cup organic dark chocolate, chopped (if using a bar of chocolate)
  • 2 T coconut oil
  • coconut flakes (optional)

For the Almond Filling

  • 1 cup organic almond butter, raw or roasted
  • 1 tsp raw sugar
  • 2 T coconut oil
  • 1 T raw milk

What To Do

  1. Combine the ingredients of the almond filling in a bowl and mix well until coconut oil is well incorporated into the almond butter. Let set in refrigerator for about 10 minutes.
  2. Shape the mixture into mini eggs and place on a tray to freeze for an hour. This should make about 20 eggs.
  3. While the eggs are almost done freezing, prepare a double boil. Bring a medium size pot filled half way with water to a boil. Place the chocolate and coconut oil in a smaller pot and place in the larger pot. Stir continuously until smooth.
  4. Remove almond eggs from freezer. Using a fork or long skewers, stab the almond eggs and dip into the melted chocolate, covering completely. Repeat with all the eggs and top with coconut flakes (optional).  Place back on tray and freeze for about 20 minutes or until hardened.
  • Dr. Leslie Jacobi is the Owner and Chiropractic Physician at Active Care Chiropractic & Rehabilitation in Brandon, FL. She is a Webster Technique certified physician and has been certified through the International Chiropractic Pediatric Association. She has had post-graduate training in caring for women during their pregnancy, newborn care and pediatric care. For more information you can visit her website at or email at


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