Healthy Easter Recipes

by Lauren James on April 17, 2014

Lemon and Herb Crusted Fish                                                       Serves 4

Ingredients:

4 x 150g fish fillets (any white fish such as Barramundi, Snapper, Cod etc)

2 tablespoons olive oil

2 tablespoons almond meal

2 tablespoons fresh parsley, chopped

2 tablespoons fresh dill, chopped

Zest of 1 lemon

Salt and pepper, to taste

 

Method:

  1. Place fish fillets on a baking tray lined with baking paper for easy clean up.  Preheat oven to 180°C.
  2. Rub olive oil on top of each fish fillet.
  3. Combine almond meal, herbs and lemon zest in a small bowl.  Top each piece of fish with the herb mixture and season with salt and pepper.
  4. Bake in the oven for 10-15 minutes, until cooked through.

 

Avocado Salsa                                                                                         Serves 4 as a side dish

Ingredients:

1 large avocado, chopped

1 small red salad onion, finely sliced

1 medium red capsicum, diced

1 small red chilli, deseeded and finely sliced

Juice from 1 large lemon

2 tablespoons olive oil

2 tablespoons fresh coriander, chopped

1 cup rocket leaves

Salt, to taste

 

Method:

  1. Place rocket leaves in the bottom of a large salad bowl.
  2. Add avocado, onion, capsicum and chilli.
  3. Combine lemon juice, olive oil and coriander.  Pour dressing over salad and season with a pinch of salt to taste.

 

Almond Butter Sweet Potato Brownies                                    Cut in to 9 pieces

Ingredients:

3 eggs, beaten

300g sweet potato, mashed and cooled

3 tablespoons coconut oil (or butter)

¼ cup honey

¼ cup almond butter

1 teaspoon vanilla essence

¼ cup almond meal

¼ cup cocoa  or cacao powder

½ teaspoon bicarb soda

Pinch of salt

¼  teaspoon nutmeg

¼ cup chopped hazelnuts

 

Method:

  1. Preheat oven to 180°C and line a 20x20cm square baking dish with baking paper.
  2. In a large mixing bowl combine eggs, sweet potato, coconut oil, honey, almond butter and vanilla.
  3. In a separate bowl, combine almond meal, cocoa powder, bicarb, salt and nutmeg.
  4. Stir dry ingredients into the wet ingredients and mix until thoroughly combined.
  5. Stir through chopped hazelnuts and pour batter into the prepared dish.
  6. Bake for 25-30 minutes, until cooked in the centre (test with a skewer).
  7. Allow to cool before cutting into pieces.

{ 4 comments… read them below or add one }

michelle foley June 13, 2015 at 10:51 am

have you got any healthy muffin recipes for a very fussy eater

Reply

Lauren Nugent June 30, 2015 at 8:26 am

Hi Michelle, thanks for your message. We’d be happy to help you with some recipes, what are flavours your fussy eater likes? And dislikes? Eat Smart Nutrition

Reply

michelle foley July 13, 2015 at 5:57 pm

brad likes choc and ginger cookies not all togeather he has knocked back all the muffins i have made he loves bickys and was wonderingif you had a recipes for peanut butter cookies

Reply

Lauren Nugent July 14, 2015 at 4:48 pm

Hi Michelle, we have just uploaded a new blog with recipes for active kids. I have included some of Brad’s favourite items as ingredients. Please give them a try and let us know if he likes them! Here is the link: http://eatsmartdiet.com.au/2015/high-energy-snacks-for-active-kids/
Thanks, Simone

Reply

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