Guest Blogger: Kim Kinyon, Marketing Manager
I’m dreaming of an Easter basket full of chocolate bunnies…but my waistband is telling me NO! Trying to eat healthy during the holidays is always hard. Here are a few healthy Easter recipes for you to enjoy and not sabotage your diet.
Sweet Potato Bunnies
2-3 large sweet potatoes
2 tablespoons olive oil
*You’ll need a Bunny Cookie Cutter – can find them at target, sur la table or other baking supply stores
Preheat oven 415 degrees F. Line baking sheet with foil, set aside.
Cut the sweet potatoes, lengthwise about 1/2-inch thick. Place the cut slices on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt, toss to coat.
Bake for about 15 minutes or until soft enough, remove from the oven and carefully cut out the bunnies with the cookie cutter. Note: may need to let cool before cutting.
Place back into the oven and continue baking for another 20-30 minutes or until the potatoes are soft and slightly roasted.
Remove and let cool for 5-10 minutes before serving to the wee ones.
Avocado Deviled Eggs
6 hard-boiled eggs
1 tbsp. mayo (optional)
2 tsp dijon mustard
1 tsp Frank’s Red Hot
½ tsp salt
½ tsp pepper
paprika for garnish
Remove the shell from the hard boiled eggs and cut length wise. Remove the yolk and place into a medium mixing bowl
Add the flesh of ½ ripe avocado, mayo, dijon mustard, red hot, salt & pepper to the egg yolks
Using a hand mixer, beat the yolk mixture on medium until creamy
Add yolk mixture to a piping bag and pipe into the boiled egg cavity
Garnish eggs with paprika and keep cool until ready to serve
For more healthy recipes for your Easter holiday visit the links below.
If you don’t want to be in the kitchen this Easter Sunday, hop on down to Elements and enjoy a delicious Easter Brunch. See WRRC-Easter Brunch for more details. Remember reservations are suggested and Easter is better at The River.