Marianne found success with Paleo eating when she did a Whole30 challenge with her husband in 2014 that eliminated all grains, dairy, legumes, alcohol, added sugar and sulphates for 30 days. In 5 months she hit her goal weight, lost 12 kilos and improved her health and wellbeing. Marianne started giving paleo makeovers to many of her families’ traditional recipes and decided to share them with everyone on her Gusto Paleo Blog. Gusto Paleo is about using a traditional recipe and revitalising it to enrich how you feel after eating it. Today Marianne shares with us some Good Friday and Easter recipes.
I eat meat (grass-fed and pastured preferred), seafood (wild caught and sustainable preferred), whole eggs (free rang preferred), lots of vegetables (organic and from local produce preferred), some fruit, coconut oil, clarified butter, extra virgin olive oil, some nuts and seeds, spices and herbs. Really satisfying natural foods that help me be healthy on the inside and outside.
Eating at Easter time especially Good Friday for my family is about seafood! Which is in favour to the paleo lifestyle I lead. I love seafood, I grew up fishing and loving the time I spent with family.
A traditional meal we would have every Easter would have to be Mussels and Crab in Tomato Sauce. I did not need to give this recipe any makeovers because it is naturally paleo (I bet the family didn’t know this) We would need to wear our tea towels tucked into our shirts and a bowl for washing our hands as this dish is naturally messy!
A beautiful fish recipe that you too can cook for your family this Easter would have to be my Baked Fish with Garlic Almond meal.
Baked Fish with Garlic Almond Meal
This Italian meal is usually made topped with garlic breadcrumbs. But it can now pass as a yummy Paleo meal. Super healthy and light with a garlic nutty flavour.
4 fillets of firm white freshly caught fish
75 grams of ghee, melted
2 garlic cloves crushed
1 cup of almond meal
Olive oil for greasing
Preheat oven to 200 degrees (392F). Brush an ovenproof dish with olive oil and arrange fish side by side in a single layer.
Mix together the ghee and garlic in a bowl and set aside. Mix together the almond meal and parsley and scatter in a thick layer over the fish. Drizzle with the garlic ghee.
Bake for 20 minutes, the fish should flake apart when cooked and crusty on top. If the fish is cooked but the almond meal is not golden, flash under the grill for a couple of minutes watching it doesn’t burn.
Serve with lemon wedges.
I also gave a traditional Easter biscuit a paleo makeover.
“Mostaccioli” it’s traditional ingredients are flour, Calabrian honey and mulled wine, they are hard, and carved in various shapes, usually decorated with tin foil, consumed at fairs, festivals, Christmas and Easter.
200grams Almond meal sifted 60grams of Tapioca 200grams of honey 2 small egg yolks Extra honey warmed to brush on top.
Extra tapioca for kneading
Preheat oven 150 degrees (302F) First sift the almond meal into a bowl together with the tapioca. In the center add 1 egg yolk and half the honey.
Start to mix with a fork to collect some of the ingredients together and add the remaining honey and remaining egg yolk. Mix the ingredients with your hands and if necessary, add more tapioca.
When the ingredients form a dough transfer the dough on tapioca dusted work bench and knead until dough is smooth. If the dough is still sticky, add more tapioca.
Continue until the dough is smooth and compact, roll and flatten into thick shapes as thin shapes tend to burn.
Lay them on a baking paper lined large oven tray. Bake for 20 minutes. Until they become a lovely light brown colour. Watch as it may burn. Once baked, brush warm mostaccioli with honey. Let them dry for an hour so that the dough absorbs honey, dries and hardens. Don’t forget to share!
Happy Easter from my family to yours and remember to ‘Cook with Gusto’.
What does your family usually eat at Easter (besides chocolate)?