Guest Post: This Is Not Your Mama’s Easter Dinner!

Posted by Matt on April 2nd, 2010 at 08:11am

Hey!….it’s me again!  This is Pam, coming at ya from www.alovefornewrecipes.blogspot.com doing a guest post for FaveDietBlog again and I am so honored…….I love doing these fun holiday post!  I know the traditional Easter dinner is normally ham and some form of potatoes, etc., but today we are mixing it up and I mean way UP!….ha!  On the menu is “Healthified” Crunchy Asian Salad” and “Pumpkin Zucchini Muffins”……yumm!….yumm!  

For the salad, (courtesy of ‘Eat Better America’) 

Dressing:

1/3 cup canola oil

1/3 cup rice vinegar

3 T. sugar

3/4 tsp. salt

1/2 tsp. pepper

Salad:

1 package (3 oz) ramen noodle soup mix (any flavor)

1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)

8 medium green onions, sliced (1/2 cup)

1/2 cup sliced almonds (2 oz)

1 medium red bell pepper, cut into 1X1/8-inch strips (I used radishes)

2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)

2 cups coarsely chopped fresh baby spinach leaves

1. In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.

2. Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

Pumpkin Zucchini Muffins, (courtesy of ‘Montel Williams HealthMaster’)

2 large eggs

1/4 cup canola oil

2/3 cup pumpkin, cooked

1 small zucchini,  cut into small pieces or shredded (I used my small food processor)

1/4 cup your choice of milk  (I used almond milk)

3/4 cup fructose  (I used organic sugar)

2 tsp. baking soda

1 tsp. cinnamon

1 3/4 cups whole wheat flour (I use Bob’s Red Mill Gluten Free All-Purpose Flour)

1/2 tsp. salt

optional:  1/2 cup walnuts   (I omitted)

Preheat oven to 350 degrees.  Spray muffin pans with nonstick spray or use liners.

Place all ingredients in large bowl and mix well.  Fill each cupcake liner till 2/3 full. (I use an ice cream scoop)  Bake for 20 – 25 mins.  

Oh yeah, and don’t forget to eat a couple of those purple (or whatever color you like) Peeps!……Most of all……Just have a really great Happy Easter!……Keep A Hoppin!

Tags: food, healthy eating, healthy foods, healthy meals, Healthy Recipes, home cooking, meal planner, recipes, what to eat

Under Healthy Holiday Recipes Tags: food, healthy eating, healthy foods, healthy meals, Healthy Recipes, home cooking, meal planner, recipes, what to eat