I am Joanne, Joanne I am. And this Easter I will try to make something other than eggs and ham. With Seuss-like inspiration and a lack of palate appreciation for salt-laden pork products, this year I decided to try an alternative menu.
I use as my example the iconic bunny, a happily hoppin’ herbivore , who elusively makes her way into vegetable gardens.
According to National Geographic, “An herbivore is an organism that mostly feeds on plants.”
I do not snub animal protein and think that for some, Paleo has a purpose. I am not a vegan, vegetarian, pescetarian or flexitarian.
For your information, The Huffington Post describes a pescetarian as someone who “cuts out red meat, pork, poultry, etc. from his or her diet like a vegetarian, but does not cut out fish and other seafood.”
According to the Mayo Clinic, a flexitarian starts by having a few meatless days. “You can still eat meat, poultry and fish in moderation as part of a plant-based diet if you're willing to be flexible.”
I like to think of myself as a “food exploritarian” who constantly seeks healthy yet yummy alternatives. So this year I pledge to rock the rabbit food with a little fish, nuts and some dairy peppered in for protein and good fat's sake.
Here is a refreshing Easter Menu compiled with my favorite original recipes:
CARROT APPLE SALAD
• 2 medium carrots, peeled and chopped
• 1 medium apple, cored and sliced
• 1 tbsp. raisins
• 1 tsp. sesame seeds
• 1 cup of spring mix
• 1 tbsp. organic coconut oil
Combine all ingredients in large bowl. Toss until coated with oil.
CARROT FENNEL TUNA SALAD
• 6 oz. can of white albacore tuna
• 1/2 cup of plain or Greek yogurt
• ¼ cup of chopped fennel stalks
• 2 cups of spring mix
• 1 small carrot, peeled and chopped
• Dash of pepper
Mix tuna with yogurt and fennel. Serve on top of spring mix and carrots. Coat with balsamic vinegar.
SWEET & SPICY SPROUT SALAD
• ¼ cup fresh, chopped mushrooms
• 2 shredded carrots
• 1/8 cup chopped green onion
• 2 oz. bean sprouts
• 2 cups mixed salad greens