Here are some fun, kid-friendly recipes and decoration tips for the holiday! All of these Easter DIY’s were shared this week on People.com along with an exclusive interview with Camila about health, family and motherhood. Read the recipes and instructions below, and have fun creating Easter magic!

Easter Roll Ups

These roll ups have different flavors different kids’ tastebuds. For example, my oldest loved the one with jalapeños and my youngest was the only one that loved the strawberry roll up. I was going to remove that one but he asked me to leave it in the recipe as he loves them! So pick and choose the recipe based on what your kids like.

Makes: 24 pieces

Avocado/Cucumber/Mango Roll Ups
1 8-in. flour tortilla
2 tbsp. of mashed avocado
2 tbsp. seeded and chopped cucumber
2 tbsp. chopped mango
*If desired, you can sprinkle a little flake salt on top of the avocado mash.

1. Spread avocado mash over on the tortilla.
2. Spread the cucumber and mango on top.
3. Roll-up tight and wrap in plastic wrap.
4. Chill in the refrigerator for at least two hours.
5. Slice into six even pieces.

Avocado/Red Onion/Yellow Pepper Roll Ups
1 8-in. flour tortilla
2 tbsp. mashed avocado
1 tbsp. finely chopped red onion
2 tbsp. finely chopped yellow pepper
*If desired, you can sprinkle a little flake salt on top of the avocado mash.

1. Spread avocado mash over on the tortilla.
2. Spread the red onion and yellow pepper on top.
3. Roll-up tight and wrap in plastic wrap.
4. Chill in the refrigerator for at least two hours.
5. Slice into six even pieces.

Strawberry Roll Ups
1 8-in. flour tortilla
4 tbsp. strawberry puree (make sure you have very sweet and ripe berries)
*If the strawberries are not ripe enough, you can drizzle some honey over the pureed strawberries and stir to combine

1. Spread strawberry puree over the tortilla
2. Roll-up tight and wrap in plastic wrap.
3. Chill in the refrigerator for at least two hours.
4. Slice into six even pieces.

Spicy Avocado/Spinach/Jalapeno Roll Ups
1 8-in. soft tortilla
2 tbsp. of mashed avocado
3 tbsp. finely chopped spinach
1-2 tsp. finely chopped jalapeno
*If desired, you can sprinkle a little flake salt on top of the avocado mash.

1. Spread avocado mash over on the tortilla.
2. Add spinach and jalapeno on top of the avocado
3. Roll-up tight and wrap in plastic wrap.
4. Chill in the refrigerator for at least two hours.
5. Slice into six even pieces.

 *You can use your favorite tortillas for any of the wraps. I like to use spouted tortillas. Another tip, serve with a side of your favorite healthy dip!

Strawberry, Mint and Hazelnut Salad

We know that Easter is filled with sweets and most of the recipes that you find have added sugars, but this recipe you use strawberries that are naturally sweet. No added sugar and good way to balance off all the candy that the kids are going to have, but it’s finger lickin’ sweet.

Serves 4-6

½ cup blanched hazelnuts
1 tbsp. fresh orange juice
1 tbsp. fresh lemon juice
2 lbs. ripe strawberries (hulled and quartered)
¼ cup torn and some chopped mint leaves

1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
2. When ready to serve, in a large bowl, combine the orange juice and lemon juice. Place the strawberries on top and gently toss. Add mint and ¼ cup of hazelnuts and toss.
3. To serve, plate the salad in a large bowl and top with remainder of the hazelnuts.

*This should be made very close to the time you’re ready to serve. As a tip, you can have all ingredients prepped, even the night before and combine them just before serving.

 Banana Nut Muffins

This recipe is a must and there is a very small amount of sugar and we use the least processed sugar in the market, whole-wheat flower and coconut oil! It is a big hit at our home.

Makes: 12

1 ¼ cup of 100% whole-wheat pastry flour
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
2 eggs
1 tsp. pure vanilla
½ cup coconut oil
1/8 cup evaporated cane juice
1 ½ cups of mashed bananas (about 3 ripe bananas)
½ cups chopped and toasted walnuts
12 muffin liners

1. Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda, salt and cinnamon.
2. In a medium bowl, whisk together eggs, vanilla, coconut oil, evaporated cane juice, and bananas.
3. Add the wet ingredients to the dry ingredients and stir until combined.
Fold in the nuts. Spoon the batter to fill each one of the muffin cups just below the muffin pan edge. Do not overfill, to allow for the batter to rise.
4. Place in oven and cook for 12 minutes.
5. Check the muffins for doneness by inserting a took pick into the center of the muffin until it comes out clean. Depending on whether you have a convection oven, you’ll need to check on these muffins every couple of minutes. My muffins were done cooking in 13 minutes.

Easter Floral Arrangement

1 6” short round vase
2 bunches of asparagus (bottoms trimmed)
One large rubber band
Yellow ribbon
Three large bunches of your favorite yellow flowers1. Place rubber band on the outside of the vase.
Add each piece of asparagus between the rubber band and the vase, work your way around the vase.
2. Arrange flowers in the center of the vase, depending on the flowers you selected, you might need to trim the bottoms so the flower buds are sitting just above the asparagus stalks.
3. Tie a yellow ribbon over the rubber band and make a bow
*If you have extra you can use a small glass and make a second arrangement. Also,
carefully pick-up arrangement using both hands to place on your table or buffet as the asparagus stalks can move.

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