Easter can feel like a sugar-laden marathon, yet it doesn’t have to be. This lineup offers lighter mains, sides, snacks, and sweets that keep flavor—and tradition—intact while dialing back excess salt, refined flour, and heavy cream. Every recipe leans on whole foods, seasonal produce, and smart swaps that fit easily into busy spring schedules. Enjoy browsing the list, then mix and match for a balanced, colorful spread.
Contents
- 1. Citrus-Herb Roast Turkey Breast
- 2. Maple Dijon Glazed Salmon
- 3. Lemon-Garlic Roasted Leg of Lamb
- 4. Sheet-Pan Rosemary Chicken and Asparagus
- 5. Quinoa-Stuffed Bell Peppers
- 6. Spinach and Feta Frittata Squares
- 7. Cauliflower Mash with Chives
- 8. Honey-Thyme Roasted Carrots
- 9. Spring Pea and Mint Soup
- 10. Strawberry Spinach Salad with Balsamic
- 11. Avocado Deviled Eggs
- 12. Turmeric-Roasted Cauliflower Steaks
- 13. Greek Yogurt Ranch Dip with Crudités
- 14. Carrot Cake Energy Bites
- 15. Almond Flour Hot Cross Buns
- 16. Grilled Artichokes with Lemon
- 17. Broccoli Rabe with Garlic and Chili Flakes
- 18. Herb-Lemon Farro Pilaf
- 19. Zucchini Noodle Primavera
- 20. Roasted Beet and Orange Salad
- 21. Turkey Sausage and Kale Quiche with Oat Crust
- 22. Sweet Potato and Black Bean Salad
- 23. Mango Coconut Chia Pudding
- 24. Whole Wheat Carrot Pancakes
- 25. Grapefruit and Avocado Salad
- 26. Cranberry Pecan Wild Rice
- 27. Asparagus and Mushroom Stir-Fry
- 28. Berry Quinoa Breakfast Bake
- 29. Coconut Oil Roasted Parsnips
- 30. Lemon Dill Baked Cod
- 31. Maple Roasted Brussels Sprouts
- 32. Lentil and Vegetable Shepherd’s Pie
- 33. Apple and Walnut Kale Slaw
- 34. Ginger Honey Glazed Ham Steak
- 35. Rosemary Garlic Grilled Shrimp Skewers
- 36. Edamame and Corn Succotash
- 37. Spiced Carrot and Ginger Soup
- 38. Tuscan White Bean Dip
- 39. Baked Sweet Potato Fries with Paprika
- 40. Pistachio-Crusted Chicken Cutlets
- 41. Cucumber Ribbon Salad with Dill
- 42. Almond Butter Chocolate Eggs
- 43. Cauliflower Rice Pilaf with Herbs
- 44. Raspberry Lemon Cheesecake Cups
- 45. Avocado Lime Fruit Salad
- 46. Pesto Spaghetti Squash
- 47. Quinoa Tabbouleh with Parsley
- 48. Berry Spinach Smoothie Bowl
- 49. Greek Salad Stuffed Avocados
- 50. Lemon Blueberry Oat Bars
- 51. Garlic Herb Roasted Radishes
- 52. Smoked Paprika Grilled Turkey Burgers
- 53. Balsamic Glazed Portobello Steaks
- 54. Mango Salsa Grilled Chicken
- 55. Carrot Ginger Turmeric Smoothie
- 56. Roasted Garlic Green Beans
- 57. Dark Chocolate Almond Bark with Sea Salt
- 58. Peach Basil Ice Pops
- 59. Lentil Walnut “Meatballs”
- 60. Spinach Strawberry Quinoa Salad
- 61. Vanilla Almond Overnight Oats
- 62. Tomato Basil Cauliflower Crust Pizza
- 63. Herb-Crusted Pork Tenderloin
- 64. Coconut Lime Energy Balls
- 65. Kimchi Deviled Eggs
- 66. Sesame Ginger Snap Peas
- 67. Pumpkin Seed Granola Clusters
- 68. Grapefruit Mint Infused Water
- 69. Turmeric Yogurt Marinated Chicken
- 70. No-Bake Lemon Coconut Bars
1. Citrus-Herb Roast Turkey Breast

Boneless turkey breast roasts quickly and soaks up bright notes from orange and lemon zest. A rub of olive oil, garlic, and mixed herbs keeps the meat juicy without extra butter. Let it rest before carving so the natural juices settle. Pair with simple greens for a lean centerpiece that still feels special.
2. Maple Dijon Glazed Salmon

Salmon delivers heart-healthy omega-3 fats and cooks in under 15 minutes. A quick glaze of pure maple syrup and Dijon mustard caramelizes under the broiler, adding sweet-savory depth. Use skin-on fillets so they stay moist. Serve with steamed broccoli or quinoa for an effortless main course.
3. Lemon-Garlic Roasted Leg of Lamb
Trimmed of visible fat, leg of lamb becomes a lean yet flavorful choice for Easter. A marinade of lemon juice, garlic, and oregano sinks deep into the meat during an overnight rest. Slow roasting keeps the interior tender while crisping the exterior. Leftovers make fantastic wraps with tzatziki and veggies.
4. Sheet-Pan Rosemary Chicken and Asparagus
One pan, minimal cleanup, and dinner is ready in roughly 30 minutes. Chicken thighs roast alongside asparagus, soaking up herb-infused juices. A squeeze of lemon at the end brightens everything. Add baby potatoes to the same pan if you’d like a built-in starch.
5. Quinoa-Stuffed Bell Peppers
Nutty quinoa binds together black beans, corn, and diced tomatoes for a balanced vegetarian entrée. Baking the peppers softens their natural sweetness while keeping structure. A sprinkle of part-skim mozzarella adds just enough creaminess. Garnish with cilantro and sliced avocado for extra freshness.
6. Spinach and Feta Frittata Squares
Eggs, baby spinach, onions, and tangy feta create a portable protein boost perfect for a buffet. Bake the mixture in a parchment-lined pan, then slice into neat squares once cooled slightly. Each bite offers greens and calcium without a buttery crust. Serve warm or at room temperature with fresh fruit.
7. Cauliflower Mash with Chives
Swap starchy potatoes for cauliflower, and the result is velvety and light. Steamed florets purée smoothly with a splash of milk and a hint of garlic. A touch of Greek yogurt lends body without heavy cream. Finish with chives for color and mild onion flavor.
8. Honey-Thyme Roasted Carrots
Caramelized edges give these carrots irresistible sweetness. A modest drizzle of raw honey coats the spears before they hit a hot oven. Fresh thyme contrasts with earthy notes and keeps things from tasting cloying. They pair nicely with poultry, lamb, or tofu.
9. Spring Pea and Mint Soup
Fresh or frozen peas blend into a silky soup ready in 20 minutes. Onion and vegetable stock form the base, while mint adds garden freshness. Skip heavy cream and finish with a spoonful of yogurt for tang. Serve warm or chilled, depending on the weather.
10. Strawberry Spinach Salad with Balsamic
Sweet berries meet tender spinach for a classic spring combo. A quick vinaigrette of balsamic, olive oil, and Dijon ties everything together. Toasted almonds provide crunch and healthy fats. Add goat cheese crumbles if you like extra creaminess.
11. Avocado Deviled Eggs
Replace mayonnaise with ripe avocado for a creamy filling rich in good fats. Lime juice keeps the mixture bright and prevents browning. Greek yogurt lightens things further while boosting protein. Garnish with paprika or chives for a pop of color.
12. Turmeric-Roasted Cauliflower Steaks
Sliced lengthwise, cauliflower transforms into hearty “steaks.” A spice blend of turmeric, cumin, and black pepper adds anti-inflammatory warmth. High-heat roasting brings out nutty flavors and crispy tips. Serve as a main for vegetarians or a substantial side dish.
13. Greek Yogurt Ranch Dip with Crudités
All the ranch flavor you crave without powdered packets or mayo overload. Plain Greek yogurt blends with garlic, dill, parsley, and a splash of lemon. The result is tangy, protein-packed, and perfect for dunking crisp vegetables. Make it a day ahead to let flavors meld.
14. Carrot Cake Energy Bites
Oats, dates, and grated carrots come together in a food processor for naturally sweet handheld snacks. Cinnamon and nutmeg deliver classic cake flavor without refined sugar. Roll the mixture into bite-size balls, then chill until firm. Store in the fridge for quick nibbling between meals.
15. Almond Flour Hot Cross Buns
These grain-free buns keep the beloved Easter motif while trimming carbs. Almond flour, eggs, and a bit of honey form a tender dough scented with orange zest and raisins. A yogurt-based icing marks the tops after baking. Enjoy warm with a smear of almond butter.
16. Grilled Artichokes with Lemon
Par-steam artichokes first so they turn tender inside. A quick sear on a grill pan imparts smoky depth. Brush with olive oil, garlic, and lemon juice right before serving. Pull off each leaf and dip into extra citrusy sauce for a fun, hands-on starter.
17. Broccoli Rabe with Garlic and Chili Flakes
Broccoli rabe’s slight bitterness shines when balanced with fragrant garlic and a pinch of heat. Blanching first removes harshness while preserving color. Finish the greens in a skillet with olive oil for just a couple of minutes. A squeeze of lemon pulls the flavors together.
18. Herb-Lemon Farro Pilaf
Nutty farro offers whole-grain chew that stands up to bold herbs. Cook it in vegetable broth for extra savory character. Fresh dill, parsley, and lemon zest fold in right before serving. This dish holds well at room temperature, making it picnic-friendly.
19. Zucchini Noodle Primavera
Swap wheat pasta for zucchini spirals to lighten a classic. Sauté the noodles briefly so they stay al dente, then toss with spring vegetables. A splash of white wine and garlic builds a delicate sauce. Finish with grated Parmesan or nutritional yeast, depending on dietary needs.
20. Roasted Beet and Orange Salad
Earthy beets pair beautifully with juicy citrus. Roast the beets until tender, then chill before slicing. Sweet oranges add brightness, while peppery arugula offers contrast. A drizzle of balsamic reduction ties the dish together.
21. Turkey Sausage and Kale Quiche with Oat Crust
A crust made from oats and olive oil keeps this quiche gluten-friendly and fiber-rich. Lean turkey sausage delivers smoky flavor without excess grease. Kale cooks down tender inside the egg filling. Bake until the center just sets for a custardy texture.
22. Sweet Potato and Black Bean Salad
Roasted sweet potato cubes bring natural sweetness to protein-packed black beans. A cumin-lime vinaigrette adds zip. Red onion and cilantro lend freshness and crunch. Serve warm or chilled alongside grilled meats.
23. Mango Coconut Chia Pudding
Soak chia seeds overnight in light coconut milk for a thick, pudding-like treat. Pureed mango creates a bright topping rich in vitamin C. Toasted coconut flakes add texture without refined sugar. It’s a make-ahead dessert guests can grab from the fridge.
24. Whole Wheat Carrot Pancakes
Grated carrot, cinnamon, and nutmeg turn ordinary pancakes into a nod to carrot cake. Whole-wheat flour ups the fiber, while applesauce replaces most of the oil. Cook on a non-stick skillet until bubbles form, then flip just once. Serve with a dollop of Greek yogurt instead of butter.
25. Grapefruit and Avocado Salad
Tart grapefruit cuts through buttery avocado for a refreshing palate cleanser. Peppery arugula supplies a green base rich in antioxidants. A light vinaigrette of olive oil and citrus juice keeps flavors clean. Toasted pumpkin seeds add crunch and zinc.
26. Cranberry Pecan Wild Rice
Wild rice brings earthy depth and a pleasant chew. Sweet dried cranberries provide color and contrast to nutty toasted pecans. Cook the grains in low-sodium broth for better seasoning. This side dish pairs nicely with poultry or plant-based mains.
27. Asparagus and Mushroom Stir-Fry
In spring, asparagus cooks quickly alongside umami-rich mushrooms. A splash of tamari and rice vinegar creates a simple glaze. Sesame seeds sprinkle in at the end for nuttiness. Serve over brown rice or cauliflower rice for a fast weeknight dinner.
28. Berry Quinoa Breakfast Bake
Quinoa replaces oats for a high-protein breakfast casserole. Mixed berries burst into pockets of jammy sweetness during baking. A light sprinkle of almond oat crumble gives a satisfying crust. Portion squares for easy reheating throughout the holiday weekend.
29. Coconut Oil Roasted Parsnips
Parsnips caramelize beautifully when tossed in a small amount of coconut oil. Their natural sweetness deepens in a hot oven, making them a pleasant alternative to fries. A dusting of sea salt and fresh thyme rounds out the flavor. Serve immediately for the best texture.
30. Lemon Dill Baked Cod
Lean cod cooks quickly and absorbs bright herb flavors. A bed of sliced lemons prevents sticking while infusing citrus notes. Dill and garlic offer fresh aromatics that don’t overpower the mild fish. Pair with roasted vegetables for a light entrée.
31. Maple Roasted Brussels Sprouts
Savory Brussels sprouts benefit from a hint of real maple syrup. High heat encourages crispy leaves and a sweet glaze. Add chopped pecans in the final minutes for crunch. Even skeptics tend to grab seconds.
32. Lentil and Vegetable Shepherd’s Pie
Brown lentils replace ground meat while delivering plenty of protein and fiber. Carrots, peas, and onions simmer in tomato broth under a blanket of mashed sweet potato. Baking firms the topping and melds flavors. The result is comforting yet lighter than the traditional version.
33. Apple and Walnut Kale Slaw
Massaging kale with lemon juice softens its texture and brightens flavor. Crisp apple slices and toasted walnuts add sweet-nutty notes. A simple dressing of olive oil and Dijon ties it together. Let the slaw sit 15 minutes so flavors mingle.
34. Ginger Honey Glazed Ham Steak
Opt for a trimmed ham steak rather than a full sugar-cured ham to control sodium and portion size. A quick glaze of honey, fresh ginger, and soy sauce caramelizes under the broiler. The sweet-salty balance feels festive without excessive sugar. Serve thin slices with roasted veggies.
35. Rosemary Garlic Grilled Shrimp Skewers
Shrimp marinate briefly in olive oil, minced garlic, and chopped rosemary. A grill pan cooks them in minutes, locking in moisture. High protein and low fat make them an excellent starter. Sprinkle with extra herbs just before serving.
36. Edamame and Corn Succotash
Frozen edamame stand in for lima beans to boost plant protein. Sweet corn and red pepper brighten both flavor and appearance. A squeeze of lime and pinch of smoked paprika lend modern flair. Serve warm or at room temperature as a colorful side.
37. Spiced Carrot and Ginger Soup
Aromatic ginger and cumin warm up naturally sweet carrots. Simmered vegetables purée easily with vegetable broth for a silky texture. Coconut milk adds creaminess while keeping the soup dairy-free. Freeze leftovers in individual portions for quick lunches.
38. Tuscan White Bean Dip
Cannellini beans blend with garlic, lemon juice, and fresh rosemary into a silky spread. A splash of olive oil provides healthy monounsaturated fat. Serve alongside crudités or whole-grain crackers. It doubles as a sandwich spread the next day.
39. Baked Sweet Potato Fries with Paprika
Cut sweet potatoes into even sticks for uniform cooking. A light coating of avocado oil promotes browning without deep-frying. Smoked paprika adds flavor and color. Serve hot with Greek yogurt dip spiked with lime.
40. Pistachio-Crusted Chicken Cutlets
Ground pistachios create a crunchy, nutrient-dense coating that bakes up golden. Egg whites help the nuts adhere without excess oil. Thin cutlets cook quickly, keeping the meat tender. A squeeze of lemon brightens each bite.
41. Cucumber Ribbon Salad with Dill
A vegetable peeler turns cucumbers into delicate ribbons that absorb dressing evenly. A light yogurt base flavored with fresh dill feels refreshing. Chill the salad for 20 minutes so flavors meld. It’s crisp, cool, and palate-cleansing.
42. Almond Butter Chocolate Eggs
Skip store-bought candy by molding your own treats. Melted dark chocolate coats small scoops of lightly sweetened almond butter. Chill until firm, then wrap in parchment for gifting. Rich flavor satisfies with far less sugar than typical Easter eggs.
43. Cauliflower Rice Pilaf with Herbs
Pulse cauliflower in a food processor for grain-like pieces that cook in five minutes. Sauté with onion, peas, and carrots for color and crunch. Finish with parsley and a squeeze of lemon. This pilaf pairs well with nearly any protein.
44. Raspberry Lemon Cheesecake Cups
Part-skim ricotta and Greek yogurt yield a creamy yet lighter cheesecake base. Fresh raspberries cook down into a quick compote sweetened with honey. Assemble in individual cups for easy portion control. Chill at least two hours so flavors marry.
45. Avocado Lime Fruit Salad
Creamy avocado balances tropical fruits for a unique texture contrast. Lime juice doubles as dressing and browning deterrent. Add chopped mint for extra freshness. This salad works well at brunch or alongside spicy mains.
46. Pesto Spaghetti Squash
Roasted spaghetti squash naturally separates into noodle-like strands. Toss with homemade or jarred basil pesto for an herbaceous twist. Cherry tomatoes add acidity and color. Sprinkle with toasted pine nuts for crunch.
47. Quinoa Tabbouleh with Parsley
Traditional bulgur makes way for protein-rich quinoa in this salad. Loads of parsley keep it vibrantly green and rich in vitamin K. A simple lemon-olive oil dressing ties ingredients together. Serve chilled for the freshest taste.
48. Berry Spinach Smoothie Bowl
Frozen berries and spinach blend into a spoonable bowl thickened with banana. Top with chia seeds for omega-3s and a satisfying crunch. Use unsweetened almond milk to keep sugars in check. Kids love customizing their own toppings.
49. Greek Salad Stuffed Avocados
Avocado halves double as edible bowls for tangy Greek salad. The mix of cucumber, tomato, red onion, and feta packs a flavor punch. A drizzle of olive oil and lemon finishes the dish. Serve as an appetizer or light lunch.
50. Lemon Blueberry Oat Bars
Whole oats form both crust and crumble, sweetened with a bit of maple syrup. A blueberry filling brightened by lemon zest bakes into a jammy layer. Let the pan cool fully before slicing to keep bars intact. These pack well for picnics.
51. Garlic Herb Roasted Radishes
Roasting mellows radishes’ peppery bite and turns them slightly sweet. A toss with garlic and thyme deepens flavor. High heat ensures tender centers and golden edges. Serve warm as a surprising side.
52. Smoked Paprika Grilled Turkey Burgers
Lean ground turkey gets a smoky kick from paprika and a hint of cumin. Form thin patties so they cook through without drying out. Serve on lettuce leaves or whole-grain buns to suit varied diets. Add avocado slices for extra moisture.
53. Balsamic Glazed Portobello Steaks
Meaty portobellos absorb a quick marinade of balsamic vinegar, garlic, and herbs. A grill pan sears them until tender and juicy. The reduced glaze turns glossy and slightly sweet. Slice and serve over polenta or greens.
54. Mango Salsa Grilled Chicken
Citrusy marinade keeps chicken moist while adding tropical notes. A fresh salsa of mango, red onion, and jalapeño piles on top after grilling. The combination is bright, sweet, and a touch spicy. Reserve extra salsa for tortilla chips.
55. Carrot Ginger Turmeric Smoothie
Carrot juice, frozen pineapple, and banana create a creamy base full of beta-carotene. Fresh ginger and turmeric lend warmth and anti-inflammatory benefits. A splash of coconut water thins the mixture to sipping consistency. Blend until silky and enjoy chilled.
56. Roasted Garlic Green Beans
Blistered green beans earn rich flavor from whole garlic cloves that sweeten in the oven. Toss with olive oil, salt, and pepper, then roast at high heat. A squeeze of lemon wakes up the dish right before serving. It’s a simple side that disappears fast.
57. Dark Chocolate Almond Bark with Sea Salt
Melt quality dark chocolate and spread it thin on parchment. Sprinkle roasted almonds and a pinch of sea salt on top before chilling. Once firm, break into rustic pieces. A small square satisfies dessert cravings without excess sugar.
58. Peach Basil Ice Pops
Blend ripe peaches with coconut water and a few basil leaves for a subtle herbal twist. Pour into molds and freeze overnight. The pops taste like peak summer and contain only fruit-based sweetness. Kids love the vibrant color and refreshing bite.
59. Lentil Walnut “Meatballs”
Cooked lentils and finely chopped walnuts mimic the texture of traditional meatballs. Flaxseed binds the mixture while Italian herbs season it. Bake until browned rather than frying to cut oil. Serve atop zucchini noodles or whole-wheat spaghetti.
60. Spinach Strawberry Quinoa Salad
Protein-rich quinoa lends heft to a classic spinach-berry pairing. A balsamic poppy seed dressing adds sweet-tart contrast. Toasted sliced almonds supply crunch. It’s equally good chilled or at room temperature.
61. Vanilla Almond Overnight Oats
Combine rolled oats, almond milk, and a dash of vanilla before bedtime. The grains soften overnight, requiring zero morning cooking. Chia seeds thicken the mixture while adding omega-3s. Top with fresh fruit and a spoonful of almond butter.
62. Tomato Basil Cauliflower Crust Pizza
Riced cauliflower, egg, and cheese press into a crisp, gluten-free crust. Once baked, layer thin tomato slices, fresh basil, and a sprinkle of mozzarella. Return to the oven just until cheese melts. Slice carefully and enjoy guilt-free seconds.
63. Herb-Crusted Pork Tenderloin
Pork tenderloin is naturally lean and cooks in under 25 minutes. A crust of minced parsley, rosemary, and garlic locks in moisture. Rest the meat prior to slicing to preserve juices. Leftovers are excellent in grain bowls.
64. Coconut Lime Energy Balls
Dates, cashews, and shredded coconut blend into a moist dough. Lime zest and juice cut through sweetness with bright acidity. Roll spoonfuls into balls, then coat in extra coconut. Chill to set and pop one whenever you need a quick boost.
65. Kimchi Deviled Eggs
Chopped kimchi stirs into the yolk mixture for a probiotic kick and gentle heat. Greek yogurt keeps the filling light. A sprinkle of sesame seeds adds crunch and visual interest. They disappear quickly at potlucks.
66. Sesame Ginger Snap Peas
Snap peas stay crisp-tender after a brief sauté in sesame oil. Fresh ginger and garlic infuse a quick soy glaze. Finish with a shake of toasted sesame seeds. This side takes less than ten minutes from start to finish.
67. Pumpkin Seed Granola Clusters
Oats, pumpkin seeds, and honey bake into crunchy clusters perfect for snacking. Cinnamon and a dash of cardamom warm the flavor profile. Let the sheet cool fully before breaking into chunks. Store in an airtight jar for up to two weeks.
68. Grapefruit Mint Infused Water
Stay hydrated while adding subtle flavor to your meal. Thin grapefruit slices release vitamin-rich juice without overwhelming the palate. Mint leaves refresh and aid digestion. Steep at least 30 minutes in the fridge before serving.
69. Turmeric Yogurt Marinated Chicken
Plain yogurt tenderizes chicken while turmeric, cumin, and coriander impart bold color and taste. Marinate for at least two hours or overnight for best penetration. Grill or bake until juices run clear. The leftovers liven up salads and wraps.
70. No-Bake Lemon Coconut Bars
Almonds and dates form a chewy crust that chills to firmness without baking. A creamy lemon-coconut layer sets with coconut oil and a touch of honey. Keep the bars refrigerated so they stay crisp. They deliver bright flavor while staying free from refined flour.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.