Easter Recipes

Looking for some delicious, low-carb recipes to enjoy this Easter? Look no further! We’ve put together three tasty recipes that are sure to be a hit with your friends and family.

1. Roasted Lamb with Mint Chimichurri: For a classic Easter meal, try this flavorful and tender roasted lamb dish. Serve with a refreshing mint chimichurri sauce made with fresh herbs, garlic, olive oil, and red wine vinegar.
2. Grilled Asparagus and Zucchini Salad: This light and fresh salad is a perfect side dish for your Easter dinner. Simply grill some asparagus and zucchini and toss them with cherry tomatoes, feta cheese, and a lemon vinaigrette.
3. Sugar-Free Cheesecake with Berry Sauce: Finish off your meal with a delicious, low-carb dessert. This sugar-free cheesecake is made with a crust of almond flour and butter, and a creamy filling of cream cheese, sour cream, and vanilla extract. Top it off with a sweet and tangy berry sauce made with fresh strawberries, blueberries, and a hint of lemon juice.

We hope these recipes inspire you to create a delicious and healthy Easter dinner this year. Happy cooking! See the recipes below.

Roast Lamb with Mint Chimichurri Recipe:

Ingredients:

• 1 boneless leg of lamb, about 4-5 lbs.
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil

Instructions:

1. Preheat the oven to 375°F.
2. In a small bowl, mix together minced garlic, oregano, salt, pepper, and olive oil.
3. Rub the mixture all over the lamb, covering it evenly.
4. Place the lamb in a roasting pan and roast for about 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
5. While the lamb is cooking, prepare the mint chimichurri. In a food processor, combine the mint, parsley, cilantro, red wine vinegar, minced garlic, and red pepper flakes. Pulse until everything is finely chopped.
6. With the food processor running, slowly drizzle in the olive oil until the sauce is smooth.
7. Once the lamb is done cooking, let it rest for about 10-15 minutes before slicing it against the grain.
8. Serve the lamb with the mint chimichurri sauce drizzled on top.

Nutrition Facts: Serving Size: 4 oz. Calories: 238 Total Fat: 14g Saturated Fat: 4g Cholesterol: 93mg Sodium: 273mg Total Carbohydrates: 0g Protein: 27g

Grilled Asparagus and Zucchini Salad Recipe

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 medium-sized zucchinis, sliced lengthwise
• 1/4 cup olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat a grill to medium-high heat.
2. In a large bowl, toss the asparagus and zucchini with the olive oil, salt, and pepper.
3. Grill the vegetables for 3-5 minutes per side or until tender and lightly charred.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic, parsley, salt, and pepper to make the dressing.
5. Arrange the grilled vegetables on a platter and drizzle with the dressing.
6. Sprinkle the feta cheese over the top of the salad.
7. Serve warm or at room temperature.

Nutrition Facts: Servings: 4, Calories: 180 kcal, Total Fat: 14 g, Saturated Fat: 3 g, Cholesterol: 8 mg, Sodium: 232 mg, Total Carbohydrates: 11 g, Dietary Fiber: 3 g, Sugars: 8 g, Protein: 4 g

Sugar-Free Cheesecake with Berry Sauce:

Ingredients for Cheesecake:

• 1 1/2 cups almond flour
• 2 tablespoons butter, melted
• 16 ounces cream cheese, softened
• 1 cup granulated erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 large eggs
• 1/4 cup sour cream

Ingredients for Berry Sauce:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated erythritol
• 2 tablespoons water
• 1 tablespoon lemon juice

Directions:

1. Preheat oven to 350°F.
2. Mix almond flour and melted butter together and press mixture into bottom of a 9-inch springform pan.
3. Beat cream cheese with an electric mixer until light and fluffy.
4. Add erythritol, vanilla extract, and almond extract and beat until smooth.
5. Beat in eggs, one at a time, making sure each is fully incorporated before adding the next.
6. Beat in sour cream.
7. Pour the mixture into the prepared pan and smooth the top.
8. Bake for 45-50 minutes or until set in the middle.
9. Cool the cheesecake in the pan to room temperature, then refrigerate for at least 2 hours or until chilled.
10. For the berry sauce, combine the berries, erythritol, water, and lemon juice in a small saucepan over medium heat.
11. Cook, stirring occasionally, for 5-10 minutes or until the berries have softened and released their juices.
12. Remove from heat and allow to cool to room temperature.
13. Serve cheesecake with berry sauce on top.

Nutrition Facts (per serving): Calories: 329, Total Fat: 30g, Saturated Fat: 14g, Cholesterol: 136mg, Sodium: 233mg, Total Carbohydrate: 10g, Dietary Fiber: 2g, Total Sugars: 6g, Protein: 9g

Note: Nutrition facts may vary depending on the brands of ingredients used.