With summer right around the corner, we’re trying to watch what we eat a little more closely. But Easter does not make that very easy with all of the tempting desserts and candies. Today we’re going to focus on some nutritious  & healthy Easter recipes for your meals. Also, be sure to check out our blog “Hop Into A Healthier Easter” for some great tips for Healthy Easter Recipes.

Healthy Easter Recipes To “Dye” For

Healthy Deviled Eggs


  • 6 hard boiled eggs, peeled and cut lengthwise
  • 1/4 C plain Greek yogurt
  • 2 tsp dijon mustard
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • paprika to garnish


  1. First you need to hard boil the eggs! Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat. Add a little salt to the pot, too — it’ll make them easier to peel.
  2. Cover and bring them to a boil, then turn off the heat and let them sit, still covered, for 12 minutes. Then they are ready! I usually rinse them with some cold water and let them sit for a bit to cool them down first. You can also put them in an ice bath.
  3. Once they’ve cooled, peel them and cut them lengthwise.
  4. Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together. If you would like the mixture to be smooth, use a blender.
  5. Once it is mostly uniform, add the mixture back into the empty egg whites, top with a sprinkle of paprika, and enjoy!

Green Salad With Roasted Carrots and Creamy Tarragon Dressing

Servings: 6

Total Time: 30 minutes


  • 1 lb. small, thin carrots, trimmed and halved lengthwise, if large
  • 1 tbsp. olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 c. créme fraîche or sour cream
  • 1 tbsp. chopped fresh tarragon, plus more for garnish
  • 2 tbsp. whole milk
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 4 small heads gem lettuce, leaves separated and torn


  1. Preheat oven to 450°F. Toss together carrots and oil on a large rimmed baking sheet. Season with salt and pepper. Roast, tossing once, until golden brown and tender, 15 to 18 minutes.
  2. Meanwhile, whisk together créme fraîche, tarragon, milk, lemon juice, mayonnaise, and mustard in a serving bowl. Season with salt and pepper. Transfer 4 tablespoons dressing to another bowl; reserve.
  3. Add lettuce to serving bowl and toss to coat. Top with carrots and drizzle with reserved dressing. Garnish with additional tarragon.

Pearl Couscous With Leeks and Peas

Servings: 6

Prep Time: 20 minutes

Delicious served warm or at room temperature, this colorful side dish can be prepped up to four hours in advance.


  • 1 1/2 c. pearl or Israeli couscous
  • 1 1/2 tbsp. fresh lemon juice
  • 3 tbsp. olive oil, divided
  • 2 leeks (white and light green parts only), thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 c. frozen green peas, thawed
  • 1/3 c. toasted pine nuts
  • 6 radishes, thinly sliced


  1. Cook couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.
  2. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with salt and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook, stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

Lamb Chops With Roasted Potatoes and Radishes

Servings: 4

Total Time: 40 minutes


  • 1/4 c. finely chopped red onion
  • 2 tbsp. white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 5 tbsp. olive oil, divided
  • 1 lb. baby Yukon gold potatoes, halved
  • 1 lb. small radishes, quartered
  • 8 small (about 3/4-inch-thick) bone-in-lamb loin chops (about 2 pounds total)
  • 1/4 c. fresh mint, chopped
  • 2 oz. feta, crumbled (about 1/4 cup)


  1. Preheat oven to 400°F. Combine onion and vinegar in a bowl. Season with salt and pepper. Let stand 20 minutes.
  2. Coat a rimmed baking sheet with 2 tablespoons oil. Add potatoes and season with salt and pepper; arrange cut sides down. Roast 10 minutes. Add radishes to pan and roast until potatoes are golden brown and radishes are tender, 14 to 16 minutes.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season lamb with salt and pepper. Cook to desired degree of doneness, 3 to 5 minutes per side for medium- rare; transfer to a platter.
  4. Add mint, feta, and remaining 2 tablespoons oil to onion mixture. Serve lamb topped with relish and vegetables alongside.

Gluten Free Carrot Cake with Cinnamon Cream Cheese Frosting

Servings: 14

Total Time: 45 minutes


  • 2 cups oat flour (I used store-bought)
  • 1 3/4 cup almond meal
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups finely shredded carrots (from about 3 large carrots)
  • 3 eggs, slightly beaten
  • ½ cup pure maple syrup or organic coconut palm syrup
  • 1 cup unsweetened almond milk (coconut milk also works)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon melted coconut oil
  • 1 tablespoon apple cider vinegar
  • Optional stir-ins:
  • ½ cup unsweetened shredded coconut
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts
  • ½ cup finely chopped pineapple
  • For the cream cheese frosting:
  • 8 oz reduced fat cream cheese
  • ½ cup organic powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Extra pecans and shredded coconut, for garnish


  1. Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and generously spray with nonstick cooking spray. The parchment paper makes it easy to remove the cakes from the pan. Tip: I recommend turning the pans upside down and placing parchment paper on top. Use a pencil to trace the cake pan, then cut out the outline with a scissors and place parchment in each pan. Spray with nonstick cooking spray.
  2. In a large bowl, whisk together oat flour, almond meal, baking soda, cinnamon, nutmeg and salt. Set aside.
  3. In the bowl of an electric mixer (or you can mix by hand), add in carrots, eggs, maple syrup, almond milk, vanilla extract, coconut oil and apple cider vinegar. Beat on medium low speed until ingredients are well combined and smooth. Add in half of the dry ingredients and mix on low speed until combined. Add in the other half of the dry ingredients and mix on low speed again until just combined. If desired, fold in any of the following with a wooden spoon: raisins, coconut, nuts or chopped pineapple.
  4. Divide batter evenly among the two prepared cake pans and smooth top with a rubber spatula. Bake for 23-27 minutes or until toothpick inserted in the middle comes out clean with just a few crumbs attached. Cool cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely. At this point you can remove and discard the parchment paper.
  5. Once cakes have cooled completely (about 2 hours), you can prepare the frosting. In a medium bowl, beat cream cheese until smooth and creamy. Slowly add in powdered sugar, vanilla and cinnamon and mix on low speed until well combined. Divide frosting in half and spread over each cake. Once frosted, place one cake on top of the other and sprinkle with extra pecans and coconut, if desired. Serves 12 (12 large slices). Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days.

TNT wishes everyone a Happy Easter with these Healthy Easter Recipes!

For more nutritional information and your Free Consultation, contact TNT today.

Email: information@tntgetfit.com  

Phone: 704-549-9550

Recipes courtesy of countryliving.com, ambitiouskitchen.com & fannetasticfood.com