Whether you’re serving Easter brunch or a traditional Easter dinner, we know finding recipes that work with your weight loss diet can be tough. So, we’ve pulled together a few of our favorite recipes to help ensure your Easter menu is healthy and bariatric-friendly.
Serve up with a fresh baked ham or turkey, fresh veggies and berries for a delicious Easter meal.
Turkey Sausage Egg Bake
Recipe by Renell Cronk, RDN, LDN
Ingredients:
- 8-10 eggs, beaten
- 1 lb. ground turkey sausage, cooked
- 8 oz shredded mozzarella cheese (or shredded cheese of your choosing)
- 2 tomatoes, sliced
- 16 oz frozen broccoli
- salt/pepper to taste
- 1 tbsp. garlic powder
- 1 tbsp. Italian herb seasoning
Directions:
Preheat oven to 375 degrees. Grease a 9”x12” casserole dish. Layer your cooked turkey sausage, frozen broccoli and 6 ounces shredded cheese into greased casserole dish.
In a bowl, beat eggs with garlic powder, Italian seasoning and salt/pepper. Once mixed, evenly pour egg mixture over sausage, broccoli cheese mix. Top with sliced tomatoes and the rest of the cheese.
Bake for 35-45 min or until the mixture sets and the top is lightly browned (if using more eggs, allow for a longer baking time). Allow to cool for 5-10 min before serving. The bake can be kept in the fridge for at least a week and reheated in the microwave.
Avocado Deviled Eggs
Recipe by Candace Peppers, MA, Nicholson Clinic Patient Educator
Ingredients:
- 6 large eggs
- 1 avocado, halved, seeded and peeled
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. chopped fresh chives
- 1/4 tsp. cayenne pepper
- crispy bacon, optional
Directions:
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
In a small bowl, mash the yolks and avocado with a fork until chunky. Season with salt and pepper, to taste.
Top with a small amount of crispy bacon if desired.
Faux-Tater Salad
Recipe from Bariatric Foodie
Ingredients:
- 1 large head fresh cauliflower or 3 bags frozen steamable cauliflower
- 4 large eggs, hard boiled and diced or mashed
- 1 medium sweet onion, chopped fine
- 1 cup Greek Yogurt
- 1/2 cup mayonnaise (Fat-free is not recommended.)
- 1/4 cup yellow mustard
- 1/4 cup pickle relish (dill or no sugar added sweet)
- 1/2 bunch fresh Italian parsley, minced
- 1/2 bunch fresh dill, minced
- salt
- pepper
- garlic powder
- paprika (optional, used as garnish)
Directions:
Fill a pot 1/2 full with cold water and a pinch of salt. Remove the cauliflower florets from the stalk and put them into the pot of water. Bring it up to a rolling boil, then let it simmer for about 5 minutes or until the cauliflower is fork tender. Or steam three bags of frozen cauliflower according to directions on the package. After cauliflower is cooked, mash it using a potato masher, or pulse it in the food processor until it is the consistency of lumpy mashed potatoes.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, and mustard until thoroughly combined. Add a pinch of salt, half a pinch of pepper, and a sprinkle of garlic powder. Next add minced parsley and dill, pickle relish and chopped onion and whisk thoroughly.
Add chopped eggs to the cauliflower, then combine the Greek yogurt mixture with the eggs and cauliflower. Fold it together with a rubber spatula until it is well mixed. Taste and adjust seasonings as desired.
Serve with a sprinkle of paprika on top.
