Most of us are excited to celebrate the Easter Sunday because it is our chance to be reunited with our family, relatives, and friends in this festive season.

Easter Day has been widely celebrated by many for hundreds of years now. The tradition is fully embraced and enjoyed from different parts of the world. Easter brings merriment to  the Christian community as it plays a major part of the Lenten Season. Anticipating the much awaited victorious holiday in Christianity means preparation of big festivities, therefore a gathered family and friends is expected to have a huge feast to devour.

Everybody welcomes Easter with gladness so the Fast Metabolism Diet Community will join the grand celeb as well, we will not be left behind in welcoming Easter. As dieters, our recipes should be related to this event so we can enjoy the occasion without compromising our diet.  We cannot let this time passes by, feeling sorry for ourselves, give yourself a break and enjoy our list of Easter themed recipes! Do not be wary, for this book has the answer to your recipe hunting habit! These also come handy in any occasion.

Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting - Phase 3

Zucchini makes a brilliant addition to carrot cake, adding a verdant note to the sweet carrot. Our healthy offering that seeks to appease your cake cravings in your most loved vegetable list. This cake will be a perfect delicacy for your family and guests this Easter day!

Ingredients

• 9 ounces almond flour (about 2 cups)

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon sea salt

• 1/8 teaspoon ground nutmeg

• 1 and ½ cup stevia/xylitol

• 2 tablespoon olive oil

• 3 large eggs

• 1 cup grated carrot

• 1 cup grated zucchini

• 3/4 cup grapefruit juice (made from crushed grapefruit)

• 4 ounces cashew cheese, softened

• 1/2 cup unsweetened coconut flakes

Instructions:

1. Preheat oven to 350°.

2. Combine first 6 ingredients in a bowl (we will name this the flour mixture).

3. In a separate bowl, combine 1 cup of stevia/xylitol, 1 tablespoon of olive oil, and eggs, stirring with a whisk (we will name this the egg mixture).

3. Stir carrot, zucchini, and grapefruit juice into the egg mixture.

4. Stir flour and egg mixture until moistened.

5. Coat a 13 x 9-inch metal baking pan with remaining 1 tablespoon of olive oil. Bake at 350° for 33 minutes or until done. Cool on a wire rack.

6. Combine cashew cheese and the remaining ½ cup of stevia/xylitol in a bowl; beat with a mixer until smooth.

7. Spread evenly over top of cake. Sprinkle with coconut flakes. Cut into 16 pieces.

Ginger and Thyme–Brined Pork Loin - Phase 3

Ingredients:

• 1 cup chopped fresh thyme sprigs

• 2 cups water

• 1/2 cup ginger (preserves)

• 3 tablespoons sea salt

• 1 (2-pound) boneless pork loin roast, trimmed

• 1 teaspoon freshly ground black pepper

• ½ tablespoon olive oil

• 1 tablespoon ginger preserves

• 1 teaspoon chopped fresh thyme

Instructions:

1. Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves.

2. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

2. Preheat oven to 425°.

3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel.

4. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray.

5. Combine 1 tablespoon of ginger preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425° for 25 minutes.

6. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.