Paleo Easter Brunch Recipes Your Family Will Love

Easter is fast approaching, and guess what? Brunch is at your place this year!

But here’s the issue: You and your partner have gone paleo. If the cavemen didn’t eat it, you don’t either. What can you serve that your in-laws will like and still follows your diet? Read on for our curated collection of paleo recipes certain to please everyone.

The Main Course

Orange Glazed Ham

For most families, ham is a traditional Easter dish. Why not liven up this year’s serving with an orange glaze? Your family won’t believe it’s paleo.

Start by scoring your ham with a knife. These slits are what help the flavor penetrate. In a bowl, combine coconut oil and minced sage. Rub this mixture over your ham, and bake for two hours.

To make the glaze, heat two sliced oranges, orange juice, honey, water, ground cloves, cinnamon sticks and ghee in a small saucepan. Cook until the mixture turns syrupy. Pour the glaze over the ham, and baste every half hour. Make sure you serve it with some of the juices!

Lemon & Herb Roasted Chicken

If your family isn’t feeling like ham this year, don’t fret! Roast up this lemon and herb chicken instead.

Preheat your oven and mix together your ghee, minced garlic, rosemary, thyme and lemon zest. Pat your chicken dry, place it in your roasting pan and stuff it with one of the lemons, some onion wedges and herbs. Tie the legs together, and brush with your ghee mixture.

Squeeze some lemon juice over the chicken, and sprinkle with paprika. Roast until the inside reaches at least 165°F. Let rest for 15 minutes before slicing. Be careful with this one, you may have to hide the leftovers!

Side Dishes

Maple Cinnamon Roasted Butternut Squash

Squash is both super tasty and paleo friendly. This recipe combines that with maple syrup and cinnamon to bring the flavor to the next level. Best of all, it’s an absolute snap to make!

Seed and peel your butternut squash and cut it into cubes. Place them on a greased baking sheet, and season with olive oil, maple syrup, cinnamon, salt and pepper. Roast for 30 to 40 minute or until the squash is tender.

Sautéed Balsamic Mushrooms

Like the squash, these mushrooms are a real crowd pleaser. Though the recipe uses regular white button mushrooms, feel free to swap them for a more exotic variety, like baby portabellas.

Clean your mushrooms by wiping them with a damp towel, and slice them in half. In your pan, heat your oil and sauté your mushrooms, chopped onion and minced garlic until the mushrooms soften. Stir in your salt, pepper and balsamic vinegar, and cook for a few minutes longer. When you’re ready to serve, top them with chopped parsley.


Carrot Cake with Primal Cream Cheese Frosting

Just because you’ve gone paleo, it doesn’t mean you have to cut out sweet treats. You just have to be careful what goes into them! This recipe takes a bit of work, but you’ll be happy you spent the time.

To make the cake, first mix together your shredded carrots and maple syrup, and let them sit for one hour. Take 10 pitted dates and process them into a paste with some water and maple syrup. To this paste, add your eggs, vanilla and coconut oil. Combine in your food processer till smooth.

Mix in your coconut flour, cinnamon, salt and baking soda. Drain your carrots, and stir those in last. Bake in cupcake tins while you prepare the frosting.

For the frosting, use your electric mixer to whip heavy cream into stiff peaks. In a separate bowl, blend together your cream cheese and maple syrup, then fold in your whipped cream. Once the cakes are cool, just ice them and serve.

No Bake Strawberry Cream Pie

If you don’t feel like using your oven to make Easter dessert, this recipe has you covered. Inspired by the famous — or perhaps, infamous — whipped cream and Jell-O mix pies of yore, this pie brings all the flavor in a paleo-friendly package.

Start the crust by soaking 10 pitted dates in water while prepping the rest of the ingredients. In a food processor, blend the shredded coconut until it starts to stick together. Add in your dates one by one, until all are used and the mixture forms into a paste. Finish the crust by pressing the paste into your pan.

To make the filling, take your coconut milk, separate the solidified cream and blend it in a blender. Gently heat the remaining coconut liquid, and use it to dissolve a packet of gelatin. Blend the gelatin water, honey and strawberries in with the coconut cream until smooth. Pour into the crust and refrigerate the pie until it’s set. Slice and serve, with a little whipped cream, if you’re feeling daring.

And there you have it, all the recipes you’ll need to please even the pickiest eaters. You’ll be able to stick to your paleo ways without sacrificing flavor. Once the in-laws get a taste of your cooking, they’ll wonder why they were ever worried in the first place.

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