30+ Quick & Easy Easter Paleo Recipes to Delight Your Guest

Easter is a time for celebration, and what better way to enjoy the holiday than with delicious, wholesome dishes that align with your health-conscious lifestyle?

If you’re following a paleo diet, finding recipes that are both festive and nourishing can be a challenge. But fear not!

We’ve curated a list of over 30 incredible Easter paleo recipes that will bring joy to your table.

From savory mains to delightful desserts, these recipes are not only paleo-friendly but also bursting with fresh, seasonal flavors perfect for the holiday.

Whether you’re planning a cozy family dinner or hosting a larger gathering, these dishes will make your Easter meal feel special, while keeping you on track with your paleo goals.

No gluten, dairy, or processed ingredients here—just simple, whole foods that celebrate the best of spring.

So, get ready to dive into a collection of vibrant, tasty recipes that everyone can enjoy, whether they’re following the paleo diet or not!

30+ Quick & Easy Easter Paleo Recipes to Delight Your Guest

This Easter, you can indulge in a variety of delicious and healthy dishes without compromising your paleo lifestyle.

From appetizers to mains and desserts, these 30+ Easter paleo recipes offer something for everyone.

They highlight fresh, seasonal ingredients and provide nutrient-packed meals that will leave you feeling satisfied and energized.

Whether you’re looking to serve a show-stopping main course or whip up quick and easy sides, the recipes here are designed to make your Easter celebration both enjoyable and nourishing.

So go ahead, gather your loved ones, and enjoy a truly wholesome holiday feast with these tasty paleo-friendly recipes!

Honey-Glazed Carrot Cake with Coconut Cream Frosting

Indulge in the delightful flavors of this paleo-friendly carrot cake, perfect for celebrating Easter! This recipe swaps traditional ingredients for wholesome alternatives like almond flour, coconut sugar, and raw honey. Topped with a luscious coconut cream frosting, this cake is not only grain-free and dairy-free but also irresistibly moist and flavorful. Serve it as a centerpiece dessert to impress your guests while staying true to paleo principles.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup raw honey
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots

For the Frosting:

• 1 can full-fat coconut milk (refrigerated overnight)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a bowl, mix almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together eggs, melted coconut oil, honey, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients. Fold in the grated carrots.
5. Pour the batter into the cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. For the frosting, scoop the solidified coconut cream from the chilled can into a bowl. Whip it with maple syrup and vanilla extract until fluffy.
7. Allow the cake to cool completely before frosting.

This honey-glazed carrot cake is a paleo-friendly dream come true. The natural sweetness of honey and carrots, paired with the creaminess of coconut frosting, makes it a crowd-pleasing dessert for Easter. Its wholesome ingredients ensure you stay on track with your paleo diet without sacrificing taste.

Lemon Herb Roasted Chicken with Garlic Cauliflower Mash

Elevate your Easter dinner table with this paleo-inspired Lemon Herb Roasted Chicken. Juicy, tender chicken infused with citrus and fresh herbs is complemented by a creamy garlic cauliflower mash. This meal delivers robust flavors and comforting textures without grains or dairy. Perfect as the star of your Easter feast, it’s both nutritious and satisfying.

Ingredients

For the Chicken:

• 1 whole chicken (3-4 lbs)
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 lemons, sliced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper

For the Garlic Cauliflower Mash:

• 1 large head of cauliflower, chopped
• 2 tbsp ghee or coconut oil
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken with olive oil, garlic, salt, pepper, and herbs. Stuff the cavity with lemon slices and herbs.
3. Place the chicken in a roasting pan and roast for 1 hour and 20 minutes, basting occasionally.
4. For the mash, steam the cauliflower until tender. Blend with ghee and garlic until smooth. Add salt and pepper to taste.
5. Serve the chicken hot with a side of cauliflower mash.

This Lemon Herb Roasted Chicken and Garlic Cauliflower Mash is a match made in paleo heaven. It’s wholesome, flavorful, and sure to delight everyone at the table. The dish showcases the beauty of simple ingredients brought together in harmony, making it a memorable addition to your Easter celebration.

Paleo Deviled Eggs with Avocado and Bacon

Put a paleo twist on classic deviled eggs with this Easter-ready recipe! Creamy avocado replaces mayonnaise, offering a rich texture and a boost of healthy fats. Topped with crispy bacon crumbles, these deviled eggs are a satisfying appetizer that’s both nutritious and indulgent. Perfect for an Easter brunch or picnic, they’re easy to make and hard to resist.

Ingredients

• 6 large eggs
• 1 ripe avocado
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp paprika
• 2 slices of bacon, cooked and crumbled

Instructions

1. Boil the eggs for 10 minutes. Transfer to an ice bath, peel, and halve lengthwise.
2. Scoop out the yolks and mash them with avocado, lime juice, garlic powder, salt, and paprika.
3. Pipe or spoon the mixture back into the egg whites.
4. Top with crumbled bacon and an extra sprinkle of paprika if desired.

These Paleo Deviled Eggs with Avocado and Bacon are a flavorful twist on a beloved classic. Their creamy filling and smoky bacon topping make them an instant hit at Easter gatherings. Not only are they delicious, but they’re also packed with paleo-friendly nutrients to keep you energized throughout the celebrations.

Paleo Strawberry Rhubarb Crisp

Celebrate the vibrant flavors of spring with this Paleo Strawberry Rhubarb Crisp, a healthy dessert perfect for Easter. This dish swaps refined sugars and grains for natural sweeteners like maple syrup and almond flour, resulting in a crisp that’s just as sweet and satisfying. Tart rhubarb combined with juicy strawberries creates a perfectly balanced filling, topped with a golden, buttery almond crumble. It’s an ideal choice for anyone on a paleo diet, offering a dessert that’s both delicious and wholesome.

Ingredients

For the Filling:

• 3 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp arrowroot powder

For the Crisp Topping:

• 1 1/2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 cup chopped almonds
• 1/4 cup melted coconut oil

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a large bowl, combine the strawberries, rhubarb, maple syrup, lemon juice, vanilla extract, and arrowroot powder. Toss until well-coated, then transfer the mixture into the prepared baking dish.
3. In a separate bowl, mix the almond flour, coconut sugar, cinnamon, salt, and chopped almonds. Stir in the melted coconut oil until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture.
5. Bake for 40-45 minutes, or until the filling is bubbling and the topping is golden brown.
6. Allow to cool slightly before serving.

This Paleo Strawberry Rhubarb Crisp is a delicious and refreshing way to enjoy the seasonal bounty of spring. The combination of tangy rhubarb, sweet strawberries, and crunchy almond topping creates a perfectly balanced dessert. It’s an ideal option for those looking for a gluten-free, dairy-free treat that doesn’t compromise on flavor. Serve it warm with a scoop of coconut milk ice cream for the ultimate paleo indulgence.

Paleo Sweet Potato and Kale Frittata

Packed with nutrients and bold flavors, this Paleo Sweet Potato and Kale Frittata is a savory dish that’s perfect for your Easter brunch. Roasted sweet potatoes, crispy kale, and caramelized onions create a hearty filling for this simple yet satisfying frittata. With eggs as the base, this dish is not only paleo-friendly but also a great source of protein and healthy fats. It’s easy to make, full of flavor, and sure to please both paleo enthusiasts and non-paleo eaters alike.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1/2 onion, thinly sliced
• 2 cups kale, chopped
• 8 large eggs
• 1/4 cup coconut milk
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in 1 tablespoon of olive oil and season with salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onions and sauté until caramelized, about 8 minutes.
4. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes.
5. In a bowl, whisk together the eggs, coconut milk, salt, pepper, and smoked paprika (if using).
6. Add the roasted sweet potatoes to the skillet, then pour the egg mixture over the vegetables.
7. Cook over medium heat until the edges begin to set, then transfer the skillet to the oven. Bake for 10-15 minutes, or until the frittata is fully set.
8. Let it cool for a few minutes before slicing and serving.

This Paleo Sweet Potato and Kale Frittata is an easy-to-make, nutrient-packed dish that’s perfect for Easter brunch. The natural sweetness of roasted sweet potatoes balances perfectly with the earthy kale, while the eggs provide a filling base. It’s a great way to enjoy a hearty, wholesome meal that fits into a paleo lifestyle. Serve with a side of fresh fruit or a light salad for a complete Easter meal.

Paleo Coconut Macaroons

These Paleo Coconut Macaroons are the perfect sweet treat for your Easter celebration! Made with just a handful of simple, natural ingredients, these macaroons are moist, chewy, and naturally sweetened with honey. The combination of unsweetened shredded coconut and egg whites creates a delightful texture that’s sure to satisfy your sweet tooth. These macaroons are not only paleo but also gluten-free and dairy-free, making them an ideal dessert for a variety of dietary needs.

Ingredients

• 3 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites until soft peaks form.
3. Add the honey, vanilla extract, and sea salt to the egg whites, then fold in the shredded coconut until fully combined.
4. Scoop out tablespoon-sized portions of the mixture and form into small mounds on the prepared baking sheet.
5. Bake for 15-18 minutes, or until the edges are golden brown.
6. Allow the macaroons to cool on the baking sheet before transferring to a wire rack.

These Paleo Coconut Macaroons are a quick and delicious way to satisfy your Easter dessert cravings while sticking to a paleo diet. The sweet, coconutty flavor is complemented by the natural sweetness of honey, creating a light yet satisfying treat. They’re perfect for a post-meal snack or as an Easter gift. Plus, they’re so simple to make, you’ll find yourself baking them year-round!

Paleo Baked Salmon with Lemon and Dill

This Paleo Baked Salmon with Lemon and Dill is a flavorful and healthy option for Easter dinner. Salmon is rich in omega-3 fatty acids and protein, making it a perfect choice for a paleo-friendly, nutrient-packed main dish. The fresh lemon and dill add a burst of citrusy freshness, perfectly complementing the richness of the salmon. This easy-to-make dish comes together quickly, making it an excellent choice for busy Easter celebrations when you want to serve something light yet satisfying.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1 garlic clove, minced (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the fillets and season with salt, pepper, and minced garlic (if using).
4. Arrange lemon slices and chopped dill on top of the salmon fillets.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve hot with additional lemon wedges and a sprinkle of fresh dill.

This Paleo Baked Salmon with Lemon and Dill is a light, flavorful dish that’s perfect for an Easter meal. The combination of healthy fats from the salmon, refreshing lemon, and aromatic dill makes this dish both nutritious and delicious. It’s quick to prepare and pairs wonderfully with a side of roasted vegetables or a fresh salad, creating a well-rounded, paleo-friendly Easter dinner that everyone will enjoy.

Paleo Chocolate Avocado Mousse

For a rich and indulgent dessert that won’t derail your paleo diet, try this Paleo Chocolate Avocado Mousse. This dessert is made with ripe avocados, which provide a creamy base, and unsweetened cocoa powder for that rich chocolate flavor. Sweetened naturally with maple syrup, this mousse is dairy-free, refined sugar-free, and full of healthy fats. It’s the perfect Easter treat for those craving something decadent yet healthy.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup coconut milk (or any non-dairy milk)
• Fresh berries for garnish (optional)

Instructions

1. In a blender or food processor, combine the avocado, cocoa powder, maple syrup, vanilla extract, sea salt, and coconut milk.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness if necessary by adding more maple syrup.
4. Spoon the mousse into small serving dishes and chill in the fridge for at least 1 hour to firm up.
5. Serve topped with fresh berries, if desired.

This Paleo Chocolate Avocado Mousse is a luscious and guilt-free dessert that’s perfect for Easter. The creamy avocado base makes it rich and velvety, while the cocoa powder provides a deep, satisfying chocolate flavor. With a touch of natural sweetness from maple syrup, it’s an indulgent treat that won’t compromise your paleo lifestyle. Plus, it’s easy to prepare, making it a great option for a last-minute Easter dessert.

Paleo Zucchini Noodles with Pesto and Cherry Tomatoes

This Paleo Zucchini Noodles with Pesto and Cherry Tomatoes dish is a light, refreshing, and flavorful option for your Easter celebration. Zucchini noodles, or “zoodles,” are a fantastic grain-free alternative to traditional pasta, and they pair perfectly with a fresh, homemade pesto made from basil, garlic, and olive oil. Topped with sweet cherry tomatoes, this dish is both satisfying and nourishing, making it an excellent choice for a healthy, paleo-friendly Easter meal.

Ingredients

For the Zoodles:

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/4 cup olive oil
• 1/4 cup nutritional yeast (optional for a cheesy flavor)
• Salt and pepper to taste

For Garnish:

• 1 cup cherry tomatoes, halved
• Fresh basil leaves

Instructions

1. In a food processor, combine the basil, pine nuts, garlic, olive oil, nutritional yeast (if using), salt, and pepper. Process until smooth and creamy. If the pesto is too thick, add more olive oil to reach the desired consistency.
2. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still crisp.
3. Add the pesto to the skillet and toss the zoodles to coat evenly.
4. Transfer to serving plates and garnish with halved cherry tomatoes and fresh basil leaves.
5. Serve immediately as a light and delicious paleo meal.

Paleo Zucchini Noodles with Pesto and Cherry Tomatoes is a vibrant, healthy dish that’s perfect for Easter. The pesto brings fresh, aromatic flavors that pair wonderfully with the mild zucchini noodles, while the cherry tomatoes add a burst of sweetness. This dish is not only paleo-friendly but also a great way to incorporate more vegetables into your holiday meal. It’s light, refreshing, and packed with nutrients, making it an ideal option for anyone looking for a wholesome Easter dinner.

Paleo Lemon Garlic Shrimp and Asparagus

This Paleo Lemon Garlic Shrimp and Asparagus dish is a light and refreshing option for an Easter meal that’s both delicious and nutritious. The shrimp is sautéed with a zesty lemon garlic sauce, bringing out its natural sweetness and perfectly complementing the crisp-tender asparagus. This dish is quick to make and full of healthy fats and protein from the shrimp, making it an excellent choice for those following a paleo diet. Its vibrant flavors and easy preparation make it a perfect choice for any spring gathering or Easter celebration.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, zest and juice
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 3-4 minutes until tender-crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute, until fragrant.
3. Add the shrimp to the skillet, season with salt, pepper, and dried thyme, and cook for 2-3 minutes on each side, until pink and cooked through.
4. Return the asparagus to the skillet and add the lemon zest and juice. Toss to combine and cook for an additional minute, allowing the flavors to meld.
5. Garnish with fresh parsley and serve immediately.

This Paleo Lemon Garlic Shrimp and Asparagus is a delightful, light meal that bursts with fresh spring flavors. The shrimp, cooked in a zesty lemon garlic sauce, pairs beautifully with the tender asparagus, making it a refreshing and satisfying dish for your Easter table. It’s quick to prepare and naturally paleo-friendly, making it an excellent choice for anyone looking for a healthy, flavorful option that won’t compromise on taste.

Paleo Carrot Cake Energy Balls

These Paleo Carrot Cake Energy Balls are a fun, bite-sized treat that delivers all the flavors of carrot cake without any refined sugar or grains. Made with shredded carrots, nuts, and spices like cinnamon and nutmeg, these energy balls are naturally sweetened with dates and a touch of maple syrup. They’re the perfect snack to enjoy before or after your Easter celebrations, providing an energy boost that’s healthy and satisfying. These little morsels are also portable, making them a great option for on-the-go snacking.

Ingredients

• 1 cup shredded carrots
• 1 cup almonds or walnuts
• 1/2 cup pitted Medjool dates
• 1/4 cup unsweetened shredded coconut
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp vanilla extract
• 1 tbsp maple syrup
• Pinch of sea salt

Instructions

1. In a food processor, pulse the almonds or walnuts until finely ground.
2. Add the shredded carrots, dates, shredded coconut, cinnamon, nutmeg, vanilla extract, maple syrup, and sea salt to the processor. Process until the mixture comes together and forms a sticky dough.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
4. Chill the energy balls in the fridge for 30 minutes to firm up.
5. Serve chilled or store in an airtight container in the fridge for up to a week.

These Paleo Carrot Cake Energy Balls are a delicious, healthy twist on the classic carrot cake flavor, made into an easy-to-make snack. With their blend of natural sweetness from dates and maple syrup, combined with the warm spices and nutty texture, these energy balls are perfect for Easter treats or as a portable snack throughout the day. They provide a great way to satisfy your sweet tooth without compromising your paleo lifestyle, and they’re packed with nutrients to keep you energized.

Paleo Herb-Roasted Chicken with Root Vegetables

This Paleo Herb-Roasted Chicken with Root Vegetables is a wholesome and satisfying dish that’s perfect for Easter dinner. The chicken is seasoned with a blend of aromatic herbs and roasted to perfection, resulting in a crispy, golden skin and juicy, tender meat. Paired with roasted root vegetables like carrots, parsnips, and sweet potatoes, this dish is both filling and nutrient-dense. It’s a comforting and nourishing meal that highlights the earthy flavors of spring vegetables, making it an ideal main course for your paleo-friendly Easter celebration.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 4 garlic cloves, minced
• 2 tsp sea salt
• 1 tsp black pepper
• 2 medium carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 2 medium sweet potatoes, peeled and cut into chunks

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rub the chicken with olive oil, then season with rosemary, thyme, parsley, minced garlic, salt, and pepper. Place the chicken on a roasting rack in a roasting pan.
3. Toss the carrots, parsnips, and sweet potatoes with a little olive oil, salt, and pepper, and scatter them around the chicken in the pan.
4. Roast the chicken and vegetables for 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5. Allow the chicken to rest for 10 minutes before carving. Serve with the roasted root vegetables.

This Paleo Herb-Roasted Chicken with Root Vegetables is a hearty, flavorful dish that makes a stunning centerpiece for your Easter meal. The combination of aromatic herbs and tender roasted vegetables pairs perfectly with the succulent chicken, creating a satisfying meal that’s both nutritious and comforting. The simplicity of the ingredients allows the natural flavors to shine, making it an ideal choice for a paleo-friendly dinner that’s sure to impress guests and family alike.

Paleo Stuffed Mushrooms with Sausage and Spinach

These Paleo Stuffed Mushrooms with Sausage and Spinach are a flavorful and satisfying appetizer for your Easter celebration. Large mushroom caps are filled with a savory mixture of ground sausage, fresh spinach, and garlic, then baked to perfection. This dish is naturally gluten-free, dairy-free, and packed with protein, making it an ideal choice for anyone following a paleo diet. These stuffed mushrooms are easy to prepare and make a great addition to your Easter table as a crowd-pleasing starter or finger food.

Ingredients

• 12 large mushroom caps, stems removed
• 1 lb ground pork sausage (make sure it’s sugar-free and paleo-friendly)
• 1 cup fresh spinach, chopped
• 2 garlic cloves, minced
• 1/4 cup onion, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the ground sausage to the skillet and cook until browned, breaking it apart as it cooks.
4. Add the chopped spinach and cook for 2 more minutes, until wilted. Season with salt and pepper to taste.
5. Spoon the sausage and spinach mixture into the mushroom caps, packing it tightly.
6. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is golden.
7. Garnish with fresh parsley before serving.

These Paleo Stuffed Mushrooms with Sausage and Spinach are a fantastic addition to any Easter meal, offering a combination of savory flavors and satisfying textures. The richness of the sausage pairs perfectly with the earthy mushrooms and wilted spinach, making for a dish that’s as delicious as it is nutritious. These stuffed mushrooms are simple to prepare, gluten-free, and full of wholesome ingredients, making them a perfect paleo-friendly appetizer that everyone can enjoy.

Paleo Cauliflower Mashed “Potatoes”

This Paleo Cauliflower Mashed “Potatoes” recipe offers a creamy and flavorful alternative to traditional mashed potatoes, making it a perfect side dish for your Easter dinner. Cauliflower is steamed and then mashed with garlic, olive oil, and herbs to create a rich, buttery texture without any dairy or grains. This dish is not only paleo-friendly but also lower in carbs, making it ideal for those looking for a healthier, lighter version of a classic comfort food.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup chicken or vegetable broth (optional for extra creaminess)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Steam the cauliflower florets for 8-10 minutes, or until they are very tender.
2. In a large bowl, mash the cauliflower with a potato masher or use a food processor for a smoother texture.
3. In a skillet, heat olive oil over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
4. Add the garlic and olive oil to the mashed cauliflower and stir to combine. For a creamier texture, add chicken or vegetable broth and continue to mash or process until smooth.
5. Season with salt and pepper to taste, then garnish with fresh parsley.
6. Serve warm as a side dish to your Easter meal.

This Paleo Cauliflower Mashed “Potatoes” is a comforting and healthy alternative to traditional mashed potatoes, making it an ideal side dish for Easter. The cauliflower provides a creamy base without the carbs or dairy, while the garlic and olive oil infuse the dish with rich, savory flavor. It’s easy to prepare and pairs wonderfully with any protein, from roasted chicken to grilled steak. This dish is a great way to enjoy the comforting texture of mashed potatoes while staying true to your paleo lifestyle.

Paleo Avocado Deviled Eggs

These Paleo Avocado Deviled Eggs are a modern twist on a classic Easter favorite. Instead of traditional mayonnaise, ripe avocado is used to create a creamy, nutrient-rich filling that’s perfectly balanced with tangy mustard and a hint of lemon. These deviled eggs are dairy-free, gluten-free, and packed with healthy fats, making them an excellent option for those following a paleo diet. They’re easy to prepare, make a great appetizer, and are sure to be a hit at your Easter gathering.

Ingredients

• 6 large eggs
• 1 ripe avocado, peeled and pitted
• 1 tbsp mustard (make sure it’s paleo-friendly)
• 1 tsp lemon juice
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives for garnish (optional)

Instructions

1. Boil the eggs by placing them in a pot of cold water, bringing it to a boil, then reducing the heat and simmering for 10-12 minutes. Once done, let the eggs cool in cold water before peeling.
2. Cut the boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl.
3. In the same bowl, add the avocado, mustard, lemon juice, salt, and pepper. Mash the mixture until smooth and well combined.
4. Spoon or pipe the avocado mixture back into the egg whites.
5. Sprinkle with paprika and garnish with fresh chives, if desired.
6. Serve chilled as an appetizer or snack.

Paleo Avocado Deviled Eggs are a healthy and flavorful twist on a classic Easter appetizer. The creamy avocado filling adds a rich texture and a boost of healthy fats, while the mustard and lemon juice lend a tangy brightness to balance out the flavors. These deviled eggs are simple to prepare, nutrient-dense, and will appeal to both paleo eaters and non-paleo guests alike. They’re the perfect addition to your Easter spread and a great way to add variety to your holiday appetizers.

Note: More recipes are coming soon!