LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Easter Spread

Easter Spread

Holidays are a great time to be a little adventurous and experiment with new recipes. Now only will you get to try something new, but you might even impress your guests and inspire new traditions. This Easter, we were entertaining some family members and wanted a menu that would be special, unique, healthful, but that wouldn’t have us stuck in the kitchen for hours.  After kicking around some ideas, we settled on salmon two ways: hot smoked + cold cured, along with pickled beets, horseradish dill sauce, vegetable hash, fruit with cream, fresh green juice, dyed eggs, and carrot cake. At first glance, this might seem daunting, but most of this could be (at least partially) prepared ahead of time.

Two days out:

·      Shop for ingredients.

·      Cut, wash and separate ingredients by meal.

·      Steam the beets until tender then cool.

·      Make frosting, refrigerate.

·      Hard boil eggs, refrigerate.

The Day Before:

·      Skin, slice + marinate beets.

·      Prepare both salmon filets, wrap and refrigerate.

·      Cut the fruit. Place in a nice bowl, cover, and refrigerate.

·      Roast veggies for the hash.

·      Mix horseradish sauce.

·      Bake cake.

Day of:

·      Make fresh juice.

·      Slice salmon to serve.

·      Pour cream over fruit.

·      Heat the hash vegetables in a skillet, adding sausage + kale.

·      Frost cake.

·      Place everything on the table and let everyone dig in

·      Place cups of Easter egg dye out for guests to play with while eating.

Recipes used:


Roast 1 butternut squash (peeled and cubed), 4 sweet potatoes, 2 tbsp coconut oil, 1 tbsp onion flakes, ½ tbsp tarragon, ½ tbsp dried parsley, ½ tsp salt at 350 until tender.

In a large skillet, sauté the roasted veggies and cut sausages with 2 tbsp coconut oil. Once browned, add in a bunch of sliced kale. Stir until wilted. Remove from heat and serve.


Carrot Cake -

Our Changes: Used half the sugar in cake + frosting/ subbed in gluten free cup 4 cup flour/ added sprouted sunflower seeds/ ~1tbsp Turmeric to frosting)

Beets - 

3 large beets, cut in half and wrap in foil. Steam for 1 hour (or more) until tender. Chill. Meanwhile, whisk 1 tbsp honey with 1/4 cup vinegar, tarragon, salt, pepper, and 1/4 cup orange juice. When beets are chilled, remove skin, slice, and place in marinade. Refrigerate until ready to use. 

Hot Smoked -

Our changes: Used 1 pounds of salmon and added chipotle chili flakes. We do not have a smoker… time to improvise! I was a bit skeptic, but we took a large wok, added the soaked wood chips and rolled aluminum foil into a coil ‘rack’ to place the salmon on. It worked great!!  

Cold Cured - 

Our Changes: Used 1 pound salmon and added caraway seeds to the salt/vodka mix. Instead of 5 hours, we did ~7 due to how thick our filet was. I’ve made cold gravadlax style salmon before, but it was a multiple day process. This quick version using vodka was really simple and did not sacrifice any quality.

Green Juice - 

1 Green Pepper, 1/4 Pineapple, 1 Jalapeno, 3 cups Spinach, 1 Lime, 1 Chunk Ginger - juice all ingredients, divide into glasses and top with mineral water. 

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