Tested and tasty: 3 healthy Easter recipes from fitness coaches (VIDEO)

Tested and tasty: 3 healthy Easter recipes from fitness coaches (VIDEO)

11.04.2022 | 3 minutes

Easter holidays don’t have to intimidate you anymore! You can keep your fitness lifestyle in check by making balanced and nutritionally rich meals. Our coaches Kamila and Bayush shared their tested Easter fitness recipes. Which one will you make first?

Healthy Easter Lamb Cake from spelt flour

Ingredients

  • 300 g of spelt flour
  • 7 eggs (out of these you’ll need 5 eggs whites separately)
  • 250 g of cane sugar
  • 1 pack of vanilla cane sugar
  • 2 fistfuls of raisins and 1 fistful of chopped nuts (whichever kind you prefer)
  • juice from 1 lemon
  • coconut oil to coat the baking mould and cane powder sugar to finish
  • optional: protein powder, banana, cream cheese

Instructions

1. Preheat the oven between 180 and 200 °C.

2. Beat the egg whites until stiff. Combine the rest of the eggs and egg yolks with sugar and beat them until you get a foam-like consistency then add the vanilla sugar, lemon juice, and flour.

3. Add the raisins, nuts, and depending on what you like you can add protein, banana, or cream cheese.

4. Pour the batter into the mould. Leave ¼ empty. Cover it and place it into the preheated oven for about 35 to 40 minutes or until the cake gets nicely golden brown. Remember to keep an eye on your cake regularly since the baking time can differ based on the mould and oven that you’re using.

5. Once ready take out your cake, cover it with a damp kitchen towel, and let it cool.

6. Once the cake cools down, turn over the mould and gently get the cake out. Make eyes using two raisins. You can use nut butter to “glue” them. Finish your lamb cake with powdered sugar and a nice bow.

Slovak Easter loaf with coriander

Ingredients

  • 400 g of chicken
  • 6 pieces of wholegrain bread rolls that are a day old
  • 7 eggs
  • 250 ml of low-fat whipping cream
  • 100 g of fresh coriander
  • 1 finely chopped onion
  • 3 pressed cloves of garlic
  • 1 tablespoon of fresh marjoram
  • 1 batch of chopped chives
  • Salt, ground black pepper
  • 1 tablespoon of ghee butter

Instructions:

  1. Boil the chicken in water or stew in a pan. Once cooked, cut the meat and the bread rolls into cubes. Separate the egg whites from the egg yolks. Beat the egg whites until stiff and whip the yolks with cream.
  2. Place the rolls in a bowl, pour over the cream with yolks and add the meat. Wash the coriander, chop it and add to your bowl.
  3. Mix all the ingredients and then add onion, garlic, marjoram, chives, salt and pepper. If you like you can add seeds or chopped nuts. At the very end add the ghee butter and beaten egg whites.
  4. Pour your mixture into an oiled mould, make it nice and even, and bake for about 45 to 60 minutes at 180°C.
  5. Serve your filling warm or cold. If you want to make it vegan, just swap the chicken for tofu.

Healthy Easter Mazanec bread with curd cheese

Ingredients

  • 250 g of low-fat curd cheese
  • 100 g of melted coconut oil
  • 200 g of cane powdered sugar
  • 3 eggs
  • 1 pack of vanilla sugar
  • 500 g of very fine spelt flour
  • 4 tablespoons of coconut
  • 1 ½ pack of baking powder
  • Fistful of roasted chopped almonds
  • Fistful of raisins

Instructions:

  1. Heat up the oven to 200 °C. In a bowl, mix curd cheese, coconut oil, powdered and vanilla sugar, and 2 eggs. After combined, add the spelt flour with baking powder, half of the almonds, raisins, and coconut milk. Make a nice firm dough using a wooden spatula or a special kitchen robot. If you like, you can make two smaller loaves of bread.
  2. Move your bread to a baking sheet that you lined with baking paper. Cover the top of the bread with a beaten egg and the rest of the almonds. Bake for about 10 to 15 minutes at 200 °C then lower the temperature to 160 °C and bake until nice and golden. Once it’s done, leave it outside to cool and you can sprinkle the top with powdered sugar.

TIP: If you’re worried that your Mazanec bread will get burnt on top, cover it with aluminum foil. If you’re not sure whether it’s ready or not, poke with a toothpick. This way you can see if it’s still sticky on the inside.

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