Soccer season has started, the Cherry Blossoms are in bloom, and I just scheduled compost pick-up from the local mushroom farm. It must be spring! I love March, but it can get a bit crazy. This year Easter weekend will be a triple celebration: Easter, 12th wedding anniversary, and 9th birthday party. Whew.

There will be some major  scheduling involved to make it al work. There will also be a great deal of joy. We have a to be thankful for! Our meal plan for Easter will be subject to my son’s whim as the birthday kid always gets to choose the diner. He seems to be settling on grilled hamburgers, sweet potato wedges, and either chocolate cake or a giant chocolate chip cookie and ice cream.

If you are looking for a more traditional Easter meal, here are some ideas for you:

Grilled Lamb

Roasted Asparagus – toss asparagus tips with avocado oil, salt and paper, then roast at 400 for 10-15 minutes until tender

steamed peas

scalloped potatoes (recipe below)

Carrot Cake


“Creamy” Scalloped Potatoes

These potatoes get their creamy consistency from cauliflower and the beautiful color from turmeric. They are the perfect side-dish or comfort food for a cold day.



2 pounds Cauliflower, cut into florets (about 4 cups)
½  cup Bone broth
2 cloves Garlic
1 Tablespoon Nutritional Yeast
1 teaspoon Mustard powder (or more to taste)
1 teaspoon Italian Seasoning
½ teaspoon Turmeric
4 cups Potato of choice (sweet potato pictured but I have made it with russet potatoes as well)


1.  Boil cauliflower in ½ cup broth for 20 minutes, until tender.

2. While cauliflower cooks, slice potatoes into ¼ in slices

3. Preheat oven to 375 F and grease a 4 qt. casserole dish with coconut oil.

4. In a blender or food processor combine: cauliflower and cooking liquid, garlic, and all seasonings.

5. Layer potatoes and sauce in casserole dish.

6. Bake, covered for 50-60 minutes, until potatoes are tender

7. Uncover and broil for 5 minutes to brown the top, if desired.

Celebrating Easter, Spring and More (and a New Recipe)
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