we’re so not above sneaking a jelly bean or two from the kids’ easter basket each year, but in an effort to balance out that sugar buzz out - and pay homage to this holy day, of course - we try to keep the rest of the easter eats a little more heavenly in the nutrition department. behold, our menu for an easter brunch feast that’s fit for the King himself.

[greek-ish quiche with sweet potato crust] serves 4-6
ok, so typically when you think of a quiche, you think of a heavy, buttery crust + a rich, creamy filling. (and let’s face it - there’s a time + a place for that lusciousness too!) but when you’re looking ahead a few weeks to beach season (or you’ve just started our new 6-week COMEBACK program), a slightly lighter option is always welcome. here, we’ve replaced the traditional pie crust with super satisfying sweet potato + added a delicious greek twist to up the flavor!

1 large sweet potato, peeled + sliced into thin rounds
olive oil spray
2 slices uncured bacon, cut into lardons
a few big handfuls baby spinach
1/2 cup milk
6 pasture-raised eggs
¼ cup kalamata olives, halved
¼ cup crumbled feta cheese
sea salt + pepper to taste

1. spray bottom + sides of pie pan with olive oil spray, then arrange sweet potato slices along the bottom + sides of the pan. sprinkle with sea salt + pepper, then bake at 350 for 20 minutes.
2. while that’s cooking, in a skillet, cook the bacon until cooked through, then remove to drain + add the spinach to the skillet with the hot bacon fat. season with sea salt + pepper + cook a minute or two, just to wilt.
3. once the crust comes out, add the spinach + bacon, then whisk the milk + eggs with a pinch of salt + pepper + pour over that. sprinkle the olives + feta on top.
4. bake at 375 for 35 minutes.
5. slice + serve!
   
   

[spring salad with lemon vinaigrette] serves 4
this salad is so quick + easy to throw together + includes some of our absolute favorite spring produce - not to mention a salty burst of parmesan. all the different flavors + textures work together to help this spring-tastic salad dazzle the tastebuds like no other!

1 bunch of asparagus
½ cup sweet peas, steamed + cooled (or you can use defrosted frozen peas)
2 tbsp pine nuts
2 tbsp olive oil
the juice of ½ a lemon
3 tbsp freshly grated parmesan
sea salt + pepper

1. use a veggie peeler to peel the asparagus into thin ribbons + toss in a medium bowl with peas + pine nuts.
2. add olive oil + lemon juice + toss.
3. add parmesan + a pinch of sea salt + pepper + toss again.
   

[yogurt + berry parfait with grain-free raw granola] makes 4 parfaits
this petite parfait is not only beautiful, it’s a simple, delicious way to sneak in a little something sweet without OD-ing on sugar. plus, you can make good use of the warmer season’s berries.

granola:
1 cup raw pecans
1 cup raw almonds
½ cup shelled pistachios
¼ cup coconut oil
2-3 tbsp maple syrup or honey
1 tsp vanilla
1 tsp cinnamon
pinch of sea salt

2 cups low-sugar vanilla yogurt
2 cups mixed berries (we used blueberries, blackberries + raspberries)

1. in a food processor, pulse the pecans, almonds + pistachios until chopped into a pebble-like consistency.
2. add in coconut oil + maple syrup + vanilla + cinnamon + pinch of sea salt + pulse until it becomes a dough-like consistency.
3. spread out on a parchment-lined cookie sheet + refrigerate for a couple hours, then break into pieces.
4. to serve, layer granola, yogurt + berries in pretty glasses or bowls.

which one of these will make your easter menu this year? share in the comments!

let us not forget the true reason for celebrating this spring season: He is Risen. happy easter, fitbookers!

love,
your fitlosophy bunnies