With Easter approaching, many people are concerned about the dietary excesses typical of the date. However, it is possible to celebrate this special occasion without compromising the diet. For this, you just need to make substitutions that, besides being nutritious, do not compromise the taste of foods.

Next, we separated 7 healthy and tasty recipes for you to enjoy Easter without worry. Check it out!

Ingredients

• 600 g de pumpkin peeled, seedless and bite
• 4 tablespoons of olive oil
• 1 kg of cod in slices, no pimple and desalted
• 2 L of water
• 2 peeled garlic cloves
• 2 bay leaves
• 500 g of rice
• 2 peeled and bites
• 100 ml of dry white wine
• Salt, ground black pepper, thyme and olive oil to taste

Preparation mode

In a pan, place the olive oil and bring to medium heat to heat. Add the pumpkin and sauté for 3 minutes. Turn off the heat, season with salt and black pepper and set aside. In another pan, place water, garlic and bay leaves and bring to medium heat until boiling. Add cod, reduce the heat, cover the pan and cook for 10 minutes. Drain and reserve the water and fish.

In a nonstick pan, place the olive oil and bring to medium heat to heat. Add the onion and brown. Add the rice, stir to incorporate, cover with white wine and sauté until dry. Then put the water from cod cooking and pumpkin. Cover the pan and cook the rice until the water dries. Turn off the heat, add the cod and stir. Season with salt and black pepper, sprinkle with thyme and then serve.

Ingredients

• 2 Merluza Thread
• 2 potatoes peeled and bites
• 1 peeled and sliced ​​carrot
• 1 green pepperless seeds and cut into strips
• 1 lemon juice
• 2 peeled and sliced ​​onions
• Salt and ground black pepper to taste

Preparation mode

Line a refractory with aluminum foil, put half of the onion, drizzle with olive oil and set aside. In a container, put the fish and season with lemon juice, salt and black pepper. Arrange it on the onions and spread the potatoes and carrots around. Sprinkle the vegetables with salt and finally put the peppers over them. Close the aluminum paper and bake preheated at 200ºC for 40 minutes. Then carefully remove the top of the aluminum paper and bake the fish for another 5 minutes. Remove from oven and serve then.

Peanut butter

Ingredients

• 300 g de chocolate 70% Cocoa
• 2 tablespoons of peanut butter
• 6 chopped strawberries

Preparation mode

In a water bath, melt the chocolate. Then line molds to cupcake With half of it, filling the bottom and the sides. Bring to the freezer for 15 minutes. Remove from freezer, stuff with peanut butter and strawberry pieces and cover with the remaining chocolate. Bring to the freezer again for another 15 minutes. Serve next.

Ingredients

Massa

• 200 g of flour almonds
• 1/2 spoon of bicarbonate coffee
• 1 tablespoon of sweetener
• 20 g melted coconut oil
• 3 tablespoons of almond milk
• Coconut oil

Filling

• 200 g of chocolate 70% Cocoa melted
• 50 g of almond butter
• Rolled almonds to decorate

Preparation mode

Massa

In a container, place all dry ingredients and mix well. Add coconut oil, sweetener and milk. Stir until homogeneous mass. Afterwards, arrange the dough on pies, filling the bottom and sides. Bake in preheated oven at 170ºC for 20 minutes. Turn off the oven and set aside.

Filling and Assembly

In a container, put the chocolate and almond butter and stir well. Then arrange the stuffing over the pans and refrigerate to freeze. Decorate with the almonds and serve then.

• 1.5 kg of posts cod pimple
• 1 kg of peeled potatoes and cut in half moon
• 5 peeled and chopped onions
• 1 red pepper without seeds and cut into strips
• 200 g of black olive
• 4 boiled and cut eggs in half
• Floretes of 1 pack of broccoli
• Chives Chopped and olive oil to taste
• Water

Preparation mode

In a pan, put the cod, cover with water and bring to medium heat to cook for 10 minutes. Turn off the heat, drain and set aside the water and fish. In a large, deep pan, place all the ingredients, including cod, making layers. Finish with chives and drizzle with reserved cooking water. Bring to medium heat to cook until the vegetables are al dente. Turn off the heat, drizzle with olive oil and serve.

Salmon quiche with spinach

Ingredients

Massa

• 1 cup of whole wheat flour tea
• 1/2 cup of oatmeal
• 1/4 cup of olive oil
• 1/4 cup of ice water
• 1 salt whistle
• Olive oil
• Whole wheat flour to flour

Filling

• 200 g of fillet salmon cooked and chopped
• 100 g of spinach
• 1 tablespoon of olive oil
• 2 chopped garlic cloves
• 3 eggs
• 1/2 cup of milk tea
• 2 tablespoons of natural yogurt
• Salt, ground black pepper and nutmeg to taste

Preparation mode

Massa

In a bowl, mix the flour and salt. Add the olive oil and stir with your hands. Put the cold water gradually until it forms a firm mass. Line a removable bottom pan greased with olive oil and floured with whole wheat flour with the dough. Make holes in the bottom of the dough with a fork and bake in preheated oven at 180 ° C for 10 minutes. Reserve.

Filling

In a pan, heat the olive oil over medium heat and sauté the garlic, add the spinach and let it wither. Drain well and set aside. Mix salmon with sautéed spinach and set aside. In another container, beat the eggs with milk and yogurt. Season with salt, black pepper and nutmeg. Mix the cream to the sauteed ingredients and pour over the pre-baked dough. Bake the preheated to 180 ° C to 35 minutes until firm and brown. Serve next.

Ingredients

• 300 g of desalted cod
• 1 cup of tea chickpea baked
• 1/2 purple onion cut into thin slices
• 10 cherry tomatoes cut in half
• 1/2 red pepper cut into thin strips
• 1/4 cup black olive tea
• 1 lemon juice
• Olive oil, salt, coriander, and ground black pepper to taste
• Cooking water

Preparation mode

In a pan, put the cod, cover with water and bring to medium heat to cook for 15 minutes. Turn off the heat, drain the water and, with the fish still hot, remove the pimples, the skin and shred. Reserve. In a large bowl, add the chickpeas, the shredded cod, the onion, the cherry tomatoes, the peppers and the olive. Drizzle with plenty of olive oil, lemon juice, salt and black pepper. Finish with the coriander and serve then.