Monday, April 9, 2012

Our Easter Feast

I made a plant-strong, low-fat, and relatively easy Easter dinner this year.


The main dish was stuffed shells. I stuffed them with a tofu/spinach mixture and topped with a basic oil-free marinara sauce and some homemade Parmesan-style topping using ground walnuts. My favorite way to cook asparagus is to roast it whole topped with garlic and bread crumbs. The white bean salad includes roasted red peppers, artichokes, scallions, and balsamic vinegar. I made some of Dr. Fuhrman's banana-oat bars and a few dates filled with almond butter. Add in some veggies and strawberries and I thought it was a nice healthy dinner. Even better, there are enough leftovers so we can eat it again tonight.

For her Easter dinner, Bubbles went with Romaine lettuce and some basil. She started out the day doing binkies (binkies are when rabbits leap for joy) so I guess she must have been channeling the Easter bunny.




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