Happy Easter week! A holiday isn't complete without some delish food on the table! 😋 I'm sharing some CSE OG recipes that will be perfect for your Easter spread this year, as well as a BRAND NEW dish that is sure to please everyone in the am! And of course, let's not forget the DESSERT! I've put a healthier spin on two classics, Carrot Cake & Lemon Drop Cookies! I promise you are in for TREAT! 🐰

Caramel Cadbury Protein Creami

Makes 2 servings
300 calories / 7F / 27C / 31P / per serving

12 oz. Fairlife 2% milk, or other milk of choice
2 servings CSE Caramel Toffee Protein Powder
2 Tbs. Fairlife 2% milk, or other milk of choice
Toppings:
12 Mini Cadbury Eggs, crushed

To make this protein-packed recipe, you will need a Ninja Creami Ice Cream Maker.

1. Add the milk and the protein powder to a Ninja Creami jar. Froth until smooth. Cover and freeze overnight.

2. Add the jar to the Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk. Return to the Creami Maker and spin on “Re-Spin.”

3. Split into two servings and top with the crushed Cadbury Eggs. Enjoy!

¼ tsp. vanilla extract

1. Preheat the oven to 375 degrees with an 8-10” cast iron skillet inside.

2. Combine the CSE Pancake & Waffle Mix, sea salt, cinnamon, and nutmeg in a large mixing bowl. Set aside.

3. Melt the butter in a medium-sized bowl by microwaving for 20-30 seconds.  Add the almond milk, applesauce, eggs, and vanilla. Whisk together until well combined.

4. In a separate bowl, grate two medium carrots, totaling 130 grams. Add grated carrots to the wet mixture. Whisk until well combined.

5. Pour the wet mixture into the dry and whisk until combined.

6. Remove the skillet from the oven using oven mitts. Spray the skillet with cooking spray, then pour in the pancake batter. Use a spatula to spread out evenly. Bake for 20 minutes.

7. While the skillet pancake is baking, prepare the Cream Cheese Frosting. Add Greek yogurt, maple syrup, protein powder, and vanilla extract to a bowl and stir until well combined.

8. When the skillet pancake is done baking and is slightly cooled, drizzle cream cheese frosting over the tip and sprinkle with pecan pieces. Slice into four equal servings and enjoy!

Sweet Potato Salad

Garnish:

Paprika

*Note: the first two steps can be done in advance, so eggs and potatoes are nice and cool to start.

1. Fill a medium-sized pot with water and bring to a boil. Once boiling, use a spoon to carefully drop eggs into the pot. Boil for 2 minutes, cover and remove from heat. Let sit for 10 minutes, then drain. Transfer the eggs to a bowl filled with ice water. Once the eggs are cooled, drain the water and store in the fridge.

2. Add water back to the pot and bring to a boil. Cube the sweet potatoes into big chunks. Once water is boiling, add the potatoes. Boil for 20 minutes. Potatoes should be tender, but firm. Drain. Place in a bowl and let cool in the fridge.

3. Once eggs and potatoes are completely cooled, remove skins from potatoes and chop into bite sized cubes. Slice eggs and celery. Chop the onions. Add all of the ingredients to a bowl and stir together. Sprinkle the green onions and paprika over the top. Enjoy! 

Sweet Corn & Bacon Casserole 

Makes 9 servings
140 calories / 4F / 20C / 9P 

6 slices turkey bacon
24 oz. frozen sweet yellow corn
2 Tbs. grass-fed butter
½ cup yellow onion, minced
½ cup celery, thinly sliced
½ tsp. sea salt
1 cup nonfat, plain Greek yogurt
1 slice Ezekiel bread
½ tsp. Traeger Rub seasoning or other seasonings of choice

1. Chop the bacon and add to a pan. Cook over high heat until browned and crispy. Remove from heat and set aside.

2. Preheat the oven to 350 degrees.

3. Add the butter to a large saucepan and melt over low/medium heat. Once melted, add the onions and celery, stir until transparent. Add the salt, corn and bacon. Stir until well combined and heated through. Transfer to a bowl and let cool while making the bread crumbs.

4. Place the Ezekiel bread in the toaster and toast until browned. Break up and place in a blender with the Traeger seasoning. Blend until the toast is broken up into bread crumbs. Set aside.

5. Add the Greek yogurt to the corn mixture in the bowl and stir until well coated. Pour into a greased 8x8 baking dish and sprinkle the bread crumbs evenly over the top. Stir in Greek yogurt and bacon. Bake for 8-10 minutes or until heated through and the top is toasted. Enjoy!

Chicken Pot Pie

Makes 4 servings
330 calories / 13.5F / 32C / 25P / per serving

Filling:

½ cup chopped carrots
½ cup thinly sliced celery
¼ cup finely chopped yellow onion
2 Tbs. CSE Buttermilk Pancake & Waffle Mix 
Dash of sea salt
Dash of black pepper
¾ cup low-sodium chicken broth
¼ cup unsweetened almond milk
½ cup frozen peas
8 oz. chopped, roasted chicken breast

Crust:

1 ½ cups CSE Buttermilk Pancake & Waffle Mix
1 Tbs. grass-fed butter
2 Tbs. olive oil
3-4 Tbs. ice water

1. Preheat oven to 425 degrees.

2. Spray a small sauce pan with cooking spray and add carrots, celery and onions. Sauté on med/high heat until onions are translucent. Turn down heat and add 2 Tbs. CSE Pancake + Waffle Mix, salt and pepper. Mix well.

3. Slowly stir in the chicken broth and milk. Bring to a boil and then turn down to low and let simmer about five minutes or until sauce begins to thicken. Stir in the peas and chicken. Mix well and set aside.

4. For the crust, pour the CSE Pancake + Waffle Mix into a bowl. Cut butter into the CSE Pancake + Waffle Mix with two knives until butter is in very small pieces. Add the olive oil, then slowly add the ice water until the dough comes together and isn’t sticky. You may not need all the water.

5. Roll out the dough into a rectangle between two sheets of parchment paper. Dough should be thin, about 1/8 of an inch, as it will puff when it bakes. Peel the top piece of parchment paper off dough and slice into eight equal portions. Place four pieces of the dough face down into four mini pie dishes. Press the dough to fit the dish and create a crust edge.

6. Evenly pour 1⁄4 of the chicken mixture into each pie dish and cover with the top crust, pinching the edges together. Place the mini pie dishes on a baking sheet. Cut a couple slits in the top of each pie and bake for 20 minutes. Enjoy warm.

Boss Baked Mac & Cheese 

Makes 4 servings 
350 calories / 14.5F / 31.5C / 23.5P / per serving

3 cups cauliflower florets
4 oz. uncooked whole wheat macaroni or elbow pasta
1 Italian chicken sausage
2 slices turkey bacon
1 Tbs. grass-fed butter
1 Tbs. CSE Buttermilk Pancake & Waffle Mix
1 cup fat-free milk
¼ tsp. sea salt
Dash of ground black pepper
½ cup low-fat, shredded cheddar cheese
6 Tbs. grated Parmesan cheese
1 slice Ezekiel bread
Dash of sea salt, garlic powder, paprika, thyme

1. Heat oven to 350 degrees.

2. Bake cauliflower according to the directions in the Food Prep Guide.
Cook macaroni according to the directions on the package. Drain and set aside.

3. Slice the chicken sausage into thin rounds and chop bacon into small pieces. Place in a frying pan over medium/high heat. Cook until fragrant and all sides are browned. Remove from heat and set aside.

4. In a large saucepan, melt the butter over low/medium heat. Add the CSE Pancake + Waffle Mix and stir until well combined. Slowly whisk in the milk and stir constantly until slightly thickened. Add in the sea salt, black pepper, cheddar cheese and four tablespoons of the Parmesan cheese. Stir until the cheese is melted into the sauce. Add the cauliflower, macaroni, sausage and bacon to the sauce. Stir until well combined. Pour into an 8x8 baking dish.

5. Toast the Ezekiel bread in the toaster until browned on both sides. Break into pieces and place in a blender. Pulse until it turns into bread crumbs. Combine the bread crumbs, two tablespoons Parmesan cheese, sea salt, garlic powder, paprika and thyme together in a bowl. Sprinkle over the top of the macaroni. Bake for 25 minutes. Divide into four equal servings and enjoy warm.

Golden Honey Carrot Cake 

Makes 20 servings
310 calories / 7.5F / 54C / 6P / per slice

6 cups grated carrots
1 cup coconut sugar
1 cup raisins
¼ cup grass-fed butter
2 large eggs
4 egg whites
1 Tbs. vanilla extract
1 cup raw honey
¾ cup unsweetened applesauce
1 cup crushed pineapple, drained
3 cups white, whole-wheat flour
1 Tbs. ground cinnamon
1 ½ tsp. baking soda
1 tsp. sea salt
½ cup chopped pecans

Frosting:

8 oz. Neufchatel cream cheese
½ cup raw honey
2 Tbs. CSE Simply Vanilla Protein Powder

1. Preheat oven to 350.

2. Stir the grated carrots, coconut sugar and raisins together in a bowl; set aside.

3. Beat the butter in a large bowl until smooth. Add the egg, egg whites and vanilla; mix. Beat in the honey, applesauce and drained crushed pineapple last.

4. In a separate bowl, stir together the flour, cinnamon, baking soda and salt. Add to the wet mixture and stir until just combined. Fold in the carrot/raisin mixture and the pecans.

5. Grease three, 9 inch, round cake pans. Pour the batter evenly into each pan. Bake for 20-25 minutes. Let cool for 20 minutes in the pan, then remove and transfer to a cooling rack.

6. Beat all the frosting ingredients together. Once the cake is cooled, frost between each layer and stack. Use the remaining frosting to frost the top of the cake. Slice into 20 servings. Enjoy!

Lemon Drop Cookies

Makes 16 cookies
140 calories / 6F / 18.5C / 3.5P / per cookie

1 large egg
¼ cup unsweetened almond milk
¼ cup raw honey or pure maple syrup
2 Tbs. melted coconut oil
1 Tbs. lemon juice
2 tsp. lemon extract
1 cup whole-wheat pastry flour
1 cup almond flour
½ serving CSE Simply Vanilla Protein Powder
1 tsp. baking powder
½ tsp. sea salt
1 Tbs. lemon zest

Icing:

1 cup powdered sugar
2 Tbs. pasteurized egg whites

1. Preheat oven to 375 degrees.

2. In a large bowl beat the egg, almond milk, honey/syrup, melted coconut oil, lemon juice and lemon extract together; set aside.

3. In a separate bowl, stir together the flours, protein powder, baking powder and sea salt. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the lemon zest.

4. Using a small cookie scoop, scoop the dough into balls and place on a cookie sheet lined with parchment paper (makes 16 cookies). Bake for 5-6 minutes or until lightly golden on the bottom. Transfer to a cooling rack.

5. Beat together the powdered sugar and egg whites. Once the cookies are cooled off, place a sheet of parchment or wax paper underneath the cooling rack and drizzle each cookie with the icing. Enjoy!

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