We want to wish you all a Happy Easter weekend on this Good Friday! Our hope for you this Easter is to enjoy your family and celebrate Christ’s resurrection!
As we've been celebrating "Holy Week" and following the April reading plan from the Gospel of Luke, we remember that today on Good Friday, the day Jesus was crucified, God was at work. The darkness of this day would be overshadowed by joy a couple of days later with the discovery of Jesus' resurrection. Luke 24: 6-7
He is not here; he has risen! Remember how he told you, while he was still with you in Galilee: “The Son of Man must be delivered over to the hands of sinners, be crucified and on the third day be raised again.” As we celebrate Easter this Sunday, may we know by faith the forgiveness of our sins, a life of purpose meant to bring glory to God, and everlasting joy that does not end with death, because He is Risen!
Happy Easter to all our amazing friends and clients! Please keep following along with us in our April Bible reading plan. Download the free ebook below!
Honor the amazing body that God has given you and fuel yourself with nutritious treats this Easter! We challenge you to step away from the candy and overconsumption, and instead focus on the real reason for the holiday— Jesus' resurrection and the blessings He has given you! Below are four healthy Easter recipes you can enjoy without feeling sluggish later! You can find way more recipes like these on our website HERE.
Spring Breakfast Casserole
1 lb lean ground turkey
1 cup of grits
2 cups light cheddar cheese
1/2 cup skim milk
Salt & pepper to taste
Brown turkey sausage in a skillet, then crumble in the bottom of a casserole dish.
Cook grits and add cheese (stir to smooth, let cool).
Beat eggs, milk, salt, and pepper together. Add to grits mixture.
Pour over sausage in casserole dish.
Bake at 350 for 1 hour. (You can refrigerate the night before or even freeze and put in the refrigerator the night before)
Easter Salad with Lemon Dressing
1/4 cup fresh squeezed lemon juice
2 Tbsps unsweetened almond milk
2 Tbsps apple cider vinegar
4 Tbsps extra virgin olive oil
1 tsp organic prepared dijon mustard
1 Tbsp poppy seeds
Pinch sea salt
Whisk all ingredients.
Serve immediately or refrigerate up to 2 days, whisk again immediately before serving.
8 oz organic baby spinach
1 diced peach
1/2 cup fresh blueberries
1/2 cup sliced strawberries
3 Tbsps sliced raw almonds
OPTIONAL: 1/2 lb fresh, small asparagus. Chop to use just the tips.
4 oz chopped goat cheese
Combine all ingredients in a large bowl and serve with Poppyseed Dressing. Enjoy!
Garlic Roasted Carrots
24 baby carrots, tops trimmed to 2 inches
2 tablespoons olive oil
2 tablespoons balsamic vinegar
5 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley leaves
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 35-40 minutes, or until tender.
Serve immediately, garnished with parsley, if desired.
Recipe credit: https://damndelicious.net/2015/01/17/garlic-roasted-carrots/
No-Bake Chocolate Peanut Butter Cookies
1/2 cup natural peanut butter
1/4 cup honey
1/4 to 1/2 tsp sea salt
1/4 cup coconut oil
1 tsp vanilla
2 tbsp cocoa powder
1 cup quick cooking oats
1/4 cup shredded coconut
Line a baking sheet with wax paper and set aside.
Combine peanut butter, honey, salt, and coconut oil in a saucepan and heat until combined.
Add quick cooking oats and mix well.
Add coconut and stir until completely combined.
Drop 1 tbsp portions of mixture onto your prepared baking sheet. Press into the shape of nests. Continue until you've used all your cookie mixture.
Let cool in the refrigerator or freezer until hardened. Top with your favorite candy eggs.
Serve cool or at room temperature. Store in airtight container in the refrigerator!
Thank you to our sweet Hannah Cooper for this amazing photo!