Easter Leftover Eggstravaganza!

After pseudo-fasting over Easter weekend in preparation for the last fitness challenge weigh-in, leftovers took on a whole new importance for me. Especially since my dear family was so compliant with my new eating behaviors. They cooked without butter or cream and set aside certain foods to be paleo-prepared. (Granted I come from a cluster-f*ck of familial food allergies, fad-diet entrepreneurs, and vegetarians) Not to mention twentysomething years later my mom’s still kicking ass at the Easter basket gig, providing me with an EGGSTRODINARY array of paleo items (chia seeds, nutritional yeast, paleo candy, almond flour, almonds, coconut oil, coconut cream, sunbutter, and died hard boiled eggs) Go mom!


So here’s to getting creative with the leftovers and having a freezer-free week (for the most part) to give holiday leftovers all the glory they deserve!

Roasted Veggie Shepherd’s Pie:

Roasted Veggies (eggplant, zucchini, onion, garlic, carrots, asparagus)
Leftover Holiday Meat of Choice
1 medium russet potato

Mix meat and veggies in a cup-like dish or tupperware. To keep it simple and avoid dishes, I chopped up my potato (skin on) and microwaved it in a half sealed ziplock baggie for 2 min. Then poured in 2 tbsp almond milk and 1/2 tbsp garlic powder and mashed in bag. Cut off a corner and pump like icing over roasted veggies and meat.

Ham-Crust Pizza Bites:


Sliced/chipped Ham
1 cup tomato sauce
2 hard boiled egg whites
Nutritional Yeast ***

Pour on sauce onto ham-crusts. Mash egg whites and nutritional yeast with a fork until mushy and spoon over sauce OR slice egg white thinly to resemble mozzarella as shown above. Place pizza bites directly on oven rack with a cookie sheet on the rack below to catch any drippings. Bake at 400F for 15-20 min until ham-crust starts browning.

*** if you don’t know why nutritional yeast is the greatest thing to happen to paleo ex-cheese lovers, read more about it

Asparagus and Ham Quasi-quiche

Leftover Ham
Leftover Asparagus
Bacon (optional)
Scallions (optional)
3 eggs
1/2 cup almond milk
Garlic Powder

Layer asparagus at bottom of baking dish. Line the outer edges of dish with bacon. Cube ham and sprinkle over asparagus and spinach. Mix eggs with garlic, salt basil (and if Easter bunny have you some too – nutritional yeast). Pour egg mix over meat and asparagus and sprinkle scallions overtop. Bake for 20 – 30 minutes at 350F.

Serve with leftover fruit dishes, such as Momma-Twentysomething’s Cilantro Lime Mango Strawberry Jicama Fruit Salad (as shown above! Mmmm)

No-Avo Evil Egg Salad Enhancer:
2 hard boiled eggs
Franks Red Hot Sauce
1 tbsp almond milk
Celery (optional)
Onion (optional)
1 garlic clove, minced
1 tbsp minced jalepeno

Remove yolks from eggs and mash in a bowl with hot sauce and almond milk. Mash in the garlic and jalepeno. Chop celery, onion, and egg white. Combine with yolk-mash and place atop the salad bedding of choice.


That took care of all my Easter leftovers! (With the exception of the ham bone and extra meat my grandmother ripped out of the freezer and threw in my bag when she found out my diet was mainly carnivorous; however, THAT is for another ham-lacking week) My hard boiled eggs for the week are going to be pastel and lovely, and all refined Easter candy has been left on the community share counter at work with the rest of the unwanted fluorescent peeps.

Happy Paleo Post-Holidays!


One thought on “Easter Leftover Eggstravaganza!

  1. Pingback: The Guy Domestic — Broiled Asparagus | TheGuyDomestic

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