Gluten-Free Easter

It's that time of year again...all of the shops are filled with chocolate eggs, and we are all having our willpower be more precise, it's being pushed to the limit! Don't panic though, because there is a way to get through Easter without giving up on your clean eating AND avoiding gluten.   With all of the stores desperately trying to throw Easter eggs at us, it is easy to forget that Easter isn't all about chocolate! So forget the chocolate eggs, and focus on spending some quality time with the people you love, to have a truly meaningful Easter. For the ultimate healthy and gluten-free Easter Sunday lunch, look no further. Every recipe is clean, healthy and gluten-free, so don't stress about what to cook for Easter...take a look at this:   Starter Heavenly eggs (basically a healthier take on deviled eggs)  photo (6) Most deviled eggs recipes use mustard, but as there are many mustards that use prepared mustard seeds (which often contain gluten), I decided to steer clear of it completely. I also decided to replace mayonnaise with Greek yoghurt as it is a much healthier option. This recipe is incredibly basic, so it will give you more time to spend with your family during Easter Sunday. It feeds one person, so simply multiply the ingredients for the number of people you are feeding. I served it on a bed of kale, but any small side salad would be fine...or serve on its own.   Ingredients 2 hard boiled eggs 2 tsp Greek yoghurt Paprika to serve   Method After cooling by running under cold water, remove the shells from the hard boiled eggs, and cut the eggs in half length-ways Scoop out the yolk (while still warm as this makes mixing easier) and place into a small bowl Add the Greek yoghurt to the egg yolks, and mix Place the mixture back into the hole in the eggs; you can do this using a spoon or a piping bag Sprinkle with paprika to taste (and decoration) Enjoy!   Main Too good to be gluten-free stuffing balls (to accompany a classic Easter Sunday roast dinner) photo (7) Making a gluten-free roast dinner is fairly simple as long as you ensure that you use gluten-free gravy and fresh potatoes (as many packaged potatoes are coated in wheat)...and exclude Yorkshire puddings. Gluten-free stuffing is usually more difficult to find though...until now. This stuffing recipe is really easy, and tastes AMAZING! Everyone at my meal complimented me on the stuffing, and nobody guessed that it was gluten-free! I found the recipe at Lou-Lou090 on, and I love it!   Ingredients 1 1/2 large onions 2 generous tbsp sage 80g gluten-free breadcrumbs (or you can toast 2 gluten-free rolls and break them up into breadcrumbs) 1 egg 10g butter   Method Chop the onions into small pieces, then microwave on high power for 6 minutes, at 2 minute intervals; stirring after each interval Add the breadcrumbs and sage to the onion, and mix Beat the egg, and add to mixture Add the butter, and stir thoroughly Using your hands, mix well and shape into small stuffing balls Place the balls on a greased baking tray, and place into the oven for 20-25 minutes - until golden Enjoy!   Dessert Peanut butter Easter eggs photo (9) For those of you who can't stand the thought of Easter without chocolate, don't worry! These Easter eggs are not only clean, but they taste better than many shop bought chocolates! I found the recipe on Sugar-free Mom, and although I've adapted it slightly, it is fantastic! The smooth peanut butter melts in your mouth as you bite into the egg. The only problem is that everyone kept asking for more so there were hardly any left for me!   Ingredients 1/2 cup smooth peanut butter 1 1/2 tbsp coconut oil 1 tsp vanilla extract 1/2 tsp stevia (to taste) 90g organic dark chocolate melts You will also need an Easter egg mould - mine is for very small eggs, but you can choose the size you would like   Method In a microwaveable bowl, melt the peanut butter and coconut oil for approx 30 seconds to 1 minute, and stir until completely combined Add the vanilla extract and stevia to the peanut butter mixture Leave mixture to one side to cool (place something on top to keep it covered for hygiene reasons)   While that cools: Melt 50g of the chocolate melts in a microwaveable bowl (saving the remaining 40g until later) Gently distribute the chocolate into the Easter egg moulds, and, using a teaspoon spread it around to cover the moulds, leaving a gap in the middle for the filling Once the chocolate has been spread around the moulds, pour out any excess chocolate (you can eat this), then place the moulds in the fridge for 30 mins After 30 mins, take the set chocolate out of the fridge, and pour in the (cooled) peanut butter mixture to fill the moulds, leaving a small amount of space on the top of each mould Place in freezer for 30 mins photo (10) After the 30 minutes, melt the remaining 40g of chocolate melts in the microwave Take the set mixture out of the freezer, and pour the chocolate on top of each mould to complete the eggs Place into the fridge, ideally overnight to ensure that the mixture has fully set, or for at least 3 hours Enjoy!   Drink Strawberry mocktail (a cocktail without alcohol)  photo (8) I am partial to a cocktail, but am not a big fan of alcohol, so am always looking for new mocktail recipes. I found this one on Honey, what's cooking? and it's delicious...and incredibly refreshing; just what you need after a three course meal. This recipe makes one drink, so multiply it for the number of guests...or just keep this one to yourself as a reward for all of your hard work in the kitchen!   Ingredients 10 strawberries (with the stem removed) 2 ice cubes 1/4 cup water 1 tbsp honey   Method Chop the strawberries, and blend all of the ingredients together in a smoothie maker Enjoy! Yes, it really is THAT easy!    This meal was absolutely delicious...and easy to prepare! Nothing is stopping you from having a fantastic healthy and gluten-free Easter Sunday meal that tastes sensational!   For more healthy, clean eating recipes, check out my blog.   Sources:  

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