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.

Roasted Beet And Carrot Salad with Cashew Cheese - Phase 3

Beet, carrots, and cashew cheese. Who would have thought that a delightful dish could be made using these three ingredients? Check out our recipe and prepare to be amazed at how simple and fun healthy living is.

Ingredients:

• 6 cups baby arugula

• 4 medium carrots, diced

• 1/3 cup crumbled cashew cheese

• 1/2 cup fresh basil, chopped

• 2 medium beets, peeled and diced

• 1 tbsp olive oil

• 1 tbsp stevia/xylitol

• 2 tbsp fresh lemon juice (from squeezed lemons)

• Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees. Coat the baking sheet with olive oil.

2. Place diced carrots and beets onto baking sheets, and lightly mist with the olive oil.

3. Season with salt and pepper. Roast in oven until tender, about 40 minutes.

4. In a small bowl, whisk together the oil, stevia/xylitol, lemon juice, salt and pepper.

5. Add arugula and basil to a large bowl, and toss it with the dressing.

6. Top with the roasted carrots, beets and cashew cheese and serve right away.