Happy Spring, friends!
The grass is greening up, the air is a bit warmer, and Easter is just around the corner. That means it’s time to let soup recipes take a back seat to springtime flavor.
These are our top 3 healthy snacks for spring. You and your family will love them!
- Appetizer: Guacamole Deviled Eggs (Thanks to skinnytaste.com for the recipe!)
Ingredients:
- 6 large eggs, hard boiled
- 1 medium haas avocado
- 2-3 tsp fresh lime juice
- 1 tsp red onion, minced
- 1 tbsp minced jalapeno
- 1 tbsp fresh cilantro, chopped
- kosher salt and fresh ground pepper, to taste
- 1 tbsp diced tomato
- pinch chile powder (for garnish)
Directions:
Peel the hardboiled eggs, and slice in half horizontally. Set the yolks aside. In a bowl, mash the avocado and egg yolks; discard the rest. Mix in lime juice, onion, jalapeno, cilantro, salt, and pepper. Gently fold in tomato. Scoop guacamole into the halved eggs and garnish with chili powder.
2. Brunch: Zucchini, Red Pepper, and Sweet Potato Frittata (Perfect for Easter brunch!)
Ingredients:
- 2 tsp. cold-pressed, extra virgin olive oil
- 3 medium zucchini, thinly sliced
- 1 medium red bell pepper, chopped
- 1/2 medium onion, chopped
- 1 cooked medium sweet potato, cut into 1-inch cubes
- 1/4 cup chopped basil
- 1/4 tsp. sea salt
- 6 large eggs, lightly beaten
Directions:
1. Heat oil in a 10-inch nonstick skillet over medium heat.
2. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
3. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
4. Add eggs to vegetable mixture. Mix until combined; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.
5. Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.
6. Garnish with reserved basil; serve immediately.
3. Dessert: Blueberry Pomegranate Yoghurt Bark (Thanks to mrshappyhomemaker.com for this recipe!)
Ingredients:
- 1 Tbsp. coconut water
- 3 cups Greek yoghurt
- 2-3 Tbsp. honey
- 1/2 cup frozen pomegranate seeds
- 1/2 cup frozen blueberries
Directions:
- Using a blender or food processor, add ¼ cup blueberries and 1 Tbsp. coconut water. Blend until smooth, set aside.
- Line a tray with parchment paper. In a bowl, mix the honey into the greek yogurt. Pout the greek yogurt onto the tray and spread it out in an even layer.
- Drizzle the blueberry puree you just made, over the tray of greek yogurt to make the swirl design.
- Sprinkle the blueberries and pomegranate seeds over the tray, fill in any blank spots.
- Freeze fo 5-6 hours, or until the middle is set.
- Remove and use a sharp knife to slice into squares or use the base of the knife to crack it into bark pieces.
Celebrating Easter (or simply celebrating spring time) doesn’t have to be unhealthy. Treat your body well! Share these delicious recipes with those you love… They won’t be disappointed.
Body Electric wishes you and your family a Happy Easter!
Yours in Health & Fitness,
Jenny L. Swisher
Founder, Body Electric