the round up: Easter recipes
ideas for your Easter meal, a mocktail pairing, plus today's substack live recording!
Easter is around the corner, and whether you're planning a laid-back breakfast, a full-on brunch spread, or a cozy dinner with family, this week’s edition of The Round Up has you covered. I’ve pulled together a mix of Easter-ready recipes that work for any time of day—or use them for your next brunch or dinner with friends! Because no meal is complete without a fun drink, I’ve included a recipe for a lemony mocktail pairing in here too. It’s bright, refreshing, and perfect for sipping alongside just about anything on your table!
Scroll on for this week’s round up and replay of today’s Substack Live if you missed it. And as always, feel free to pop into the comments with questions or substitution Qs!
The Round Up: Easter Recipe Ideas
Carrot Cake Banana Bread — A Springtime classic!! The frosting is mouth watering.
Lemon Poppyseed Bread — Another gluten-free favorite! It’s easy to turn these into muffins, instructions included in the full recipe.
Green Veggie Lemony Orzo Salad — Comes together in about 15 minutes and super forgiving—add in other veggies you have on hand.
Summer Berry Quinoa Salad — Perfect for the season with sweet berries, salty feta, crunchy pistachios, and a delicious and flavorful strawberry vinaigrette to top it all off.
Garlic and Herb Roast Chicken — If you’re on hosting duty, there’s nothing better than a simple roast chicken. Serve with any of the sides or salads above for a full meal.
Cheesy Potato Egg Casserole— So good for a larger crowd! We’re using tater tots as our base so you know it’s a good one. This is a Substack-exclusive recipe.
Roasted Red Pepper and Goat Cheese High Protein Breakfast Biscuits — Bring a basket of these biscuits to your Easter meal & I promise they’ll be gone!
Savory Breakfast Muffins — If you’re more of a savory person, these are for you!! Perfect to get a little protein and veggie boost.
Creamy Lemon Mocktails
serves 2 | prep time: 5 minutes
INGREDIENTS
13.5-ounce can light coconut milk (option to add some water for a lighter drink)
Juice of 1 lemon
Zest of 1/2 lemon (add more as desired)
1-2 tablespoons honey or maple syrup (adjust to your preference)
2 ounces NA spirit of choice, optional (I used Lyres Dry London)
1/2 cup ice, for blending
Lemon slices and mint leaves for garnish
Add the coconut milk, lemon juice, lemon zest, honey, and NA spirit to a blender with about 1/2 cup of ice. Blend on high speed until smooth. Divide between two 12-ounce glasses and garnish with a lemon slice and mint leaves.
Live Recap
ICYMI: Today on Substack Live we made Sheet Pan Gnocchi with Spicy Sausage and Broccolini and the lemon mocktails—it’s the ideal easy spring dinner! Catch up and cook along with the recording below. FYI I’ll be going live every other Wednesday at 7pm ET to cook on Substack live! Hope to see you there next time 😊
Tonight’s live was also helping to raise money for a great cause ❤️ My best friend is running the Boston Marathon in just a few weeks and you can read about her and her dad’s story here. I hope you join so we can cook together and support an amazing cause! You can also donate here if you’re interested and able to 💕
🚨Reminder: If you make a recipe, leave a rating and review on the site & you’ll be entered to get a free month of the paid newsletter! All you have to do is leave your rating & review, then comment on this post letting me know you reviewed—it can be any recipe on the site! Every month there are 3 winners. And I would SO appreciate it!
Thank you for the Easter recipe ideas!
Tried the Jalapeno Cheddar High-Protein Biscuits this week and left a review. They are SO GOOD!