Healthy Easter Basket Ideas

Roasted root vegetables make the most quintessential side dish to a holiday meal, however, with the addition of a brightly flavored, antioxidant-rich parsley-basil pesto, the root vegetables are elevated to the next level! Celeriac (celery root), carrots, parsnips, and yellow potatoes form the base of this recipe. After they are cooked, the roasted vegetables are tossed with a flavorful dairy-free pesto. Did you know that by consuming flavonoid-rich herbs, such as parsley and basil, you help to regulate your blood sugar, reduce inflammation, and balance your immune system? Fresh herbs, such as parsley, are concentrated sources of powerful flavonoids. Flavonoids are a class of potent phytonutrients (phyto = plant).

Nettles are one of the first wild foods to emerge in the spring, and, undoubtedly, one of the most nutrient-dense wild plants! They thrive in rich, moist soil, and in sunny locations. You may find them blanketing a deciduous forest floor in early spring before the tree canopy emerges, or in an open, mowed field. The fallen leaves from autumn create a fertile environment for nettles to emerge from in early spring. After the dense, cold winter months, nettles arrive and remind us to lighten our loads, to cleanse, and to restore.

Flaxseeds are a powerhouse of nutrients and fiber that help feed your beneficial gut microbes, reduce inflammation, regulate your digestive system, improve cardiovascular health, and help normalize blood sugar levels. This healthy muffin recipe uses 1 ½ cups of flaxseed meal, in addition to a small amount of oat flour and a cup of wild blueberries to pack in the nutrients! The soluble fiber found in plant-based foods is essential for increasing gut health and longevity. Serve muffins for breakfast with a cup of tea and hard boiled eggs, or pack a muffin in your child's lunchbox. 

I absolutely love baking with buckwheat flour. It has a robust, earthy flavor and impressive nutritional profile. Paired with a high-quality raw cacao powder and extra virgin olive oil, you get a phytonutrient-rich healing dessert! Both buckwheat flour and cacao powder are rich sources of flavonoids and polyphenols. These compounds have numerous beneficial impacts on different systems in the body. Did you know that polyphenols interact with the gut microbiota and act as prebiotics for beneficial bacteria?

Frittatas are just about one of the easiest, nutrient-dense meals you can make....and they can be whipped up in minutes! Serve a frittata for breakfast, lunch, or dinner. I frequently make frittatas to use up the odd bits of leftovers or random veggies in the fridge. I love using leftover salmon and roasted potatoes in a frittata. Green onions, chives, sausages, red bell peppers, yellow or red onions, olives, zucchini, basil, and broccoli are also wonderful ingredients to add to your frittata!

Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!