Happy Easter Monday!

One of the Easter symbols is decorated eggs, which represent the life continuity.
This year, save some cash and ditch the fake stuff by dyeing your brown or white eggs the old-fashioned way: with food you already have in your fridge or pantry.If you're into the rustic, farmhouse look or prefer to keep your household more natural, follow this how-to guide to color your holiday decorations with natural Easter egg dyes. 
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 Make Natural Easter Egg Dye

1. Combine 1 quart water and 2 tablespoons white vinegar in a medium pot.
2. Bring it to a boil, add your dye ingredients for yellow, blue, pink, and orange eggs (ingredients specified below!), and lower the heat. Simmer for 30 minutes. Let cool.
3. Strain the dye before adding the eggs. Once strained, add eggs and let soak for at least 30 minutes. For a more vibrant egg, let it soak longer. When it reaches the desired color, remove with tongs and pat dry with paper towels.

Pink Eggs
Soak four cups of chopped beets in mixture for 30 minutes. Strain, then allow eggs to sit in liquid for 30 minutes or more, depending on how deep you want the color to be.
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Orange Eggs
Add 4 cups of yellow onion skins to mixture. Simmer for 30 minutes, strain, and allow eggs to sit in liquid for 30 minutes. For a brighter orange, leave the eggs to sit in the dye overnight in the fridge.

Yellow Eggs
Add 3 tablespoons of turmeric to the boiling water. Simmer for 30 minutes, let cool, and soak eggs in mixture until they reach the desired shade. (FYI, since turmeric is notorious for staining your skin, you'll want to wear rubber gloves when handling yellow eggs.)

Light Blue Eggs
Add 3 cups of chopped red or purple cabbage to mixture. Simmer for 30 minutes, strain, and allow eggs to soak overnight for brightest shade.
Dark Blue Eggs
​Add 4 cups of blueberries to mixture. Simmer for 30 minutes, strain, and let eggs sit in liquid for 30 minutes or more for deeper tones.

​I have chosen onion skins and deep terracotta hue.

Carrot Cake with Cream Cheese Frosting Recepie

Ingredients for Cake:
1 tbsp finely grated orange zest, plus 1/2 cup orange juice (it took 2 oranges)
1 cup dried apricots, finely chopped (only if all your family members love apricots-the cake will be tasty without them as well)
1 tsp finely grated fresh ginger
3 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
4 large eggs
3/4 cup honey
3/4 cup canola (any oil you have will do)
1/2 cup unsweetened applesauce
4 large carrots peeled and grated
1 cup chopped pecans

 Frosting:
2 packages of cream cheese
1/4 cup honey
2 tsp orange zest
1. Heat oven to 350 F and grease 13x18 inch baking sheet
2. In a small saucepan bring orange juice, zest, apricots and ginger to a boil. Remove from the heat immediately.
3. In large bowl whisk together flour, baking soda, baking powder, cinnamon, salt. In another big bowl combine eggs, honey, oil and applesauce -whisk well. Fold in flour mixture. Add apricot mixture, carrots and pecans and fold until just combined.
4. Transfer mixture to prepared baking sheet. Bake until wooden stick inserted comes out clean, 20-30 min. Let cool.
5. Meanwhile, make frosting: using electric mixer, beat cream cheese, honey and orange zest until smooth. Spread on cake and enjoy!

Sweet and sour pineapple beef on rice

This is fast meal to prepare and it is affordable too!
Ingredients:
1 cup unsweetened pineapple juice
3 tbsp ketchup
3 tbsp brown sugar
3 tbsp white vinegar
3 tbsp sodium-reduced soy sauce
1 1/2 tbsp cornstarch
salt and pepper
4 tsp canola oil
500 g ground beef
1 onion, thinly sliced
1 red pepper, thinly sliced
2 cloves of garlic, minced
1 cup diced pineapple (frozen from the bag works just fine)
2 green onion chopped

Preparation: In a small bowl, whisk together pineapple juice, ketchup, brown sugar, vinegar, soy sauce and cornstarch. Season with salt and pepper, set aside.
In a large skillet brown beef for about 7 min, add onion, garlic and cook until softened 4 min. Add red pepper, pineapple and reserved sauce. Cook stirring, until beef is cooked and sauce thickened, 2-4 min. Spoon over rice and garnish with green onions.