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
• 1/8 cup finely chopped peeled fresh ginger
• 3 tsp. lime juice
• 1 tsp. Asian sesame oil
• 1 packet Stevia sweetener
• Dash of cinnamon
• Dash of nutmeg
Combine all ingredients together in large bowl. Toss with dressing mixture.
RICOTTA ALMOND ZUCCHINI PUDDING
• ½ cup ricotta cheese
• 1 small zucchini, chopped
• 1 packet of Stevia powder
• 1/4 cup unsweetened vanilla almond milk
• 1 tsp. each orange and lemon rind
• Dash of vanilla extract
* Dash of cinnamon
Blend together ricotta, zucchini, milk, sweetener, vanilla and rinds in blender or processor. Top with cinnamon.
“Herbivore – National Geographic.com.” The National Geographic. Web. 17 2014.
“Fiver Reasons Pescetarian – HuffingtonPost.com.” The Huffington Post – Web. 17 2014.
“Should you be a Flexatarian? – MayoClinic.org.” The Mayo Clinic.
Joanne Sgro-Killworth is a Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist and Publicist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training.
Joanne's fitness plans, recipes and lifestyle advice are available globally on her website www.happiwoman.com/ She resides in the Phoenix, AZ area with her husband and son, where she runs her fitness and publicity business, Fitness Answer, LLC.
Reviewed April 18, 2014
by Michele Blacksberg RN
Edited by Jody Smith