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Camila Alves Shares Her Family’s Favorite Easter Recipes (and a Genius Asparagus Hack)

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Our lifestyle blogger Camila Alves shares her favorite Easter recipes and decorating ideas that the whole family will love. For more from Camila, follow her on Twitter at @iamcamilaalves and Instagram at iamcamilaalves and check out her site WomenofToday.com!

I start prepping for Easter probably three weeks before it arrives, but somehow it always seems to be a rush the day before! This year we’ll have over 20 people at our home so most likely I will be rushing to get everything done.

But again, I love prepping as much in advance so I can celebrate with everyone day of. It makes the family meal easier and less of a headache. I can actually spend time with loved ones instead of being in the kitchen the whole time.

That’s why I created these fun, easy, kid-friendly recipes for the holiday. There will be a lot of sweets around so I like to come up with recipes that have low sugar added—but are still sweet enough to satisfy. My strawberry dessert (below) is a great example of that, so sweet and yummy, and the kids loved it.

RELATED: Kourtney Kardashian Shows How to Dye Easter Eggs Without Food Coloring

For the decor, I get help from the kids. We spent a long time at the dollar store trying to get creative.  We use things from gardening mixed with items from the craft and decor section to come up with fun and adorable decorations in Easter theme colors.

Happy Easter!

Lorianne DeVita

These roll ups have different flavors different kids’ tastebuds. For example, my oldest loved the one with jalapeños and my youngest was the only one that loved the strawberry roll up. I was going to remove that one but he asked me to leave it in the recipe as he loves them! So pick and choose the recipe based on what your kids like.

Easter Roll Ups
Makes: 24 pieces

Avocado/Cucumber/Mango
1 8-in. flour tortilla
2 tbsp. of mashed avocado
2 tbsp. seeded and chopped cucumber
2 tbsp. chopped mango
*If desired, you can sprinkle a little flake salt on top of the avocado mash.

1. Spread avocado mash over on the tortilla.
2. Spread the cucumber and mango on top.
3. Roll-up tight and wrap in plastic wrap.
4. Chill in the refrigerator for at least two hours.
5. Slice into six even pieces.

Avocado/Red Onion/Yellow Pepper
1 8-in. flour tortilla
2 tbsp. mashed avocado
1 tbsp. finely chopped red onion
2 tbsp. finely chopped yellow pepper
*If desired, you can sprinkle a little flake salt on top of the avocado mash.

1. Spread avocado mash over on the tortilla.
2. Spread the red onion and yellow pepper on top.
3. Roll-up tight and wrap in plastic wrap.
4. Chill in the refrigerator for at least two hours.
5. Slice into six even pieces.

Strawberry
1 8-in. flour tortilla
4 tbsp. strawberry puree (make sure you have very sweet and ripe berries)
*If the strawberries are not ripe enough, you can drizzle some honey over the pureed strawberries and stir to combine

1. Spread strawberry puree over the tortilla
2. Roll-up tight and wrap in plastic wrap.
3. Chill in the refrigerator for at least two hours.
4. Slice into six even pieces.

Spicy Avocado/Spinach/Jalapeno
1 8-in. soft tortilla
2 tbsp. of mashed avocado
3 tbsp. finely chopped spinach
1-2 tsp. finely chopped jalapeno
*If desired, you can sprinkle a little flake salt on top of the avocado mash.

1. Spread avocado mash over on the tortilla.
2. Add spinach and jalapeno on top of the avocado
3. Roll-up tight and wrap in plastic wrap.
4. Chill in the refrigerator for at least two hours.
5. Slice into six even pieces.

*You can use your favorite tortillas for any of the wraps. I like to use spouted tortillas. Another tip, serve with a side of your favorite healthy dip!

Lorianne DeVita

Strawberry, Mint and Hazelnut Salad
Serves 4-6

We know that Easter is filled with sweets and most of the recipes that you find have added sugars, but this recipe you use strawberries that are naturally sweet. No added sugar and good way to balance off all the candy that the kids are going to have, but it’s finger lickin’ sweet.

½ cup blanched hazelnuts
1 tbsp. fresh orange juice
1 tbsp. fresh lemon juice
2 lbs. ripe strawberries (hulled and quartered)
¼ cup torn and some chopped mint leaves

1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
2. When ready to serve, in a large bowl, combine the orange juice and lemon juice. Place the strawberries on top and gently toss. Add mint and ¼ cup of hazelnuts and toss.
3. To serve, plate the salad in a large bowl and top with remainder of the hazelnuts.

*This should be made very close to the time you’re ready to serve. As a tip, you can have all ingredients prepped, even the night before and combine them just before serving.

Camila Alves

Banana Nut Muffins
Makes: 12

1 ¼ cup of 100% whole-wheat pastry flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
2 eggs
1 tsp. pure vanilla
½ cup coconut oil
1/8 cup evaporated cane juice
1 ½ cups of mashed bananas (about 3 ripe bananas)
½ cups chopped and toasted walnuts
12 muffin liners

1. Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda, salt and cinnamon.
2. In a medium bowl, whisk together eggs, vanilla, coconut oil, evaporated cane juice, and bananas.
3. Add the wet ingredients to the dry ingredients and stir until combined.
Fold in the nuts. Spoon the batter to fill each one of the muffin cups just below the muffin pan edge. Do not overfill, to allow for the batter to rise.
4. Place in oven and cook for 12 minutes.
5. Check the muffins for doneness by inserting a took pick into the center of the muffin until it comes out clean. Depending on whether you have a convection oven, you’ll need to check on these muffins every couple of minutes. My muffins were done cooking in 13 minutes.

This recipe is a must and there is a very small amount of sugar and we use the least processed sugar in the market, whole-wheat flower and coconut oil! It is a big hit at our home.

Lorianne DeVita
Camila Alves

Easter Floral Arrangement

1 6” short round vase
2 bunches of asparagus (bottoms trimmed)
One large rubber band
Yellow ribbon
Three large bunches of your favorite yellow flowers

1. Place rubber band on the outside of the vase.
Add each piece of asparagus between the rubber band and the vase, work your way around the vase.
2. Arrange flowers in the center of the vase, depending on the flowers you selected, you might need to trim the bottoms so the flower buds are sitting just above the asparagus stalks.
3. Tie a yellow ribbon over the rubber band and make a bow
*If you have extra you can use a small glass and make a second arrangement. Also,
carefully pick-up arrangement using both hands to place on your table or buffet as the asparagus stalks can move.