Easter is a time of celebration and indulgence, but it’s essential to keep your health goals in mind when planning your holiday menu.
Whether you’re cooking for a small family gathering or a larger group of friends, finding the perfect balance between taste and nutrition can be a challenge.
But fear not, because we’ve got you covered. In this article, we’ll share some tips and tricks for creating a healthy Easter lunch that everyone will love. We understand that everyone has different dietary preferences and requirements, so we’ll offer a range of options to suit all tastes. From vegetarian to meat-based dishes, we’ll help you create a delicious Easter lunch that’s both healthy and satisfying.
When planning your Easter lunch, it’s essential to focus on fresh, whole foods. Incorporating plenty of colorful fruits and vegetables is a great way to add nutrients and flavor to your meal. You can create a beautiful veggie bowl or salad that’s bursting with color and flavor. Roasted vegetables are another great option, as they’re easy to prepare and can be seasoned to your taste.
With a little creativity and planning, you can create a healthy and delicious Easter lunch that everyone will enjoy.
- Balsamic Mushrooms with Beans, Broccoli & Ancient Grains
- Roasted Mushrooms & Asparagus with Soft Boiled Eggs and Herb Vinaigrette
- Baked Mushroom Brown Rice
Balsamic Mushrooms with Beans, Broccoli & Ancient Grains
Serves 4-6
Ingredients:
- 500g mixed cultivated mushrooms, sliced into similar sizes for even cooking
- 1 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp soy sauce
- 2 cloves garlic, finely minced
- ½ tsp dried oregano
- 125g tenderstem broccoli, ends trimmed
- 150g fine green beans, ends trimmed
- Juice and zest of 1 lemon
- 4 cups cooked ancient grains of choice, warmed
- (Spelt, barley, black and white quinoa make a lovely mix)
- Salt and pepper, to taste
- Micro herbs, for garnish
Method:
- Preheat oven to 200˚C, fan on.
- Add your mushroom mix to a large mixing bowl.
- Drizzle over the olive oil, balsamic vinegar, soy sauce, garlic and oregano.
- Season with some black pepper as the soy is salty.
- Toss well, coating every piece of mushroom in the seasoning.
- Place on a large baking tray, well spaced out.
- Roast for ± 7 minutes until just tender and juicy.
- When done, keep mushrooms on the roasting tray and keep the mushroom roasting liquid that will have been released while cooking.
- This will form a delicious dressing.
- While the mushrooms are roasting, bring a pot of salted water to the boil.
- Blanch the broccoli and then the green beans until bright green and just cooked through.
- Using tongs, drain the veg and place them in a large mixing bowl.
- Add the lemon zest and the juice of half the lemon.
- Season with salt and pepper.
- Mix to dress the beans and broccoli all over.
To serve:
- Plate the ancient grains on a serving platter.
- Dress with the remaining lemon juice.
- Top with the roasted mushrooms and blanched green beans and broccoli.
- Layer the veggies in a nice visual mix and then drizzle the residual mushroom cooking liquid as a dressing over everything.
Garnish with micro herbs and enjoy!
