Easter can be a truly testing time for those trying to stay healthy and or lose weight. But that doesn't mean you need to miss out, take a look at these 5 healthy and delicious treats that both you and your family will enjoy.
1. Hummus Dip with Carrots
425 grams 0f garbanzo beans, drained and rinsed
1/4 cup freshly squeezed lemon juice, plus additional to taste
1/4 cup tahini
3 Tbs olive oil
1 clove garlic, smashed and peeled
1 tsp. salt
Baby carrots for dipping
Flat-leaf parsley for decorating
1/2 tsp. paprika
Clean terra cotta or glazed flower pots; 2 inch pots work well as individual servings, but double the batch if using a larger pot as a serving vessel.
1. Place the garbanzo beans, lemon juice, tahini, olive oil, garlic and salt in a blender or food processor. Pulse a few times, then puree until smooth. If necessary, add up to 3 tablespoons of water to reach the desired consistency, pureeing after each addition. Taste and add more salt or lemon juice if necessary.
2. Spoon the hummus into the pots and top with the carrots; kids will enjoy helping with this part. If using parsley, dab a small amount of hummus onto the top of each carrot and press a small leaf of parsley on top.
3. If desired, sprinkle a small amount of paprika on the top of the hummus in each pot for flavor and to mimic the appearance of soil.
2. Homemade Dark Chocolate Eater Treats
340 grams dark chocolate (at least 70% and up to 90%)
Raw almond butter (or other nut butter of your preference
1. Roughly chop up chocolate and melt slowly in a double boiler.
2. Divide chocolate in half and add the zest of an orange to one half.
3. Add 1-3 tbsp of agave (to your taste preference) if desired to each bowl of chocolate.
4. For the chocolate/orange candies:fill the molds to the top. Shake lightly to release air bubbles. Place in the freezer to set for 5-10 minutes.For the almond butter candies: add about a tsp of plain chocolate into the mold. Using a small pastry brush or a small unused paint brush, brush the chocolate up the sides of the mold to create a shell. Place in the freezer to set for 5 minutes. Add about 1/4 tsp of almond butter to each mold and fill to the top with chocolate. Put back in the freezer to set.
5. Once set, remove the chocolate from the freezer and gently tap on the counter to release. If the chocolates do not release easily, put back into the freezer to set more.
6. Wrap each piece of chocolate in foil.
3. Five-Minute Carrot Cake For One
1/4 cup spelt flour
1/2 tsp cinnamon
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 egg of choice
1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)
1 packet stevia (or 1 more tablespoon sugar or xylitol)
1/3 cup cooked carrots
1 tablespoon milk of choice
1 tablespoon oil or more milk of choice
1/4 tsp pure vanilla extract
1. In a small bowl, mix dry ingredients (not carrots). If you have a blender, mix all wet ingredients and blend. Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug.
2. If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Let cool before trying to pop out. Serves 1-2. 70 Calories per serving.
4. Deviled Easter Eggs
10 hard boiled eggs
About 1/2 cup low-fat mayonnaise
1. Boil your eggs in water. Then peel them, cut them in half and scoop out the yolk and put the yolks in a separate bowl together.
2. Mix your food colouring in a glass of water, adding a teaspoon of cider vinegar to each. Dip your egg whites into the coloured water, take them out, and then allow them to dry on some paper towel.
3. In your egg yolk bowl, mashing the egg yolks until they're a crumbly consistency, then add your mayonnaise. Feel free to add chives, ground pepper, bacon bits, or any of your other deviled egg favourites to your mixture.
4. Either manually scoop your egg yolk mixture into the middle of your dyed eggs, or place the egg yolk mixture into a icing syringe and squeeze the yolk into the centre of the eggs. Top with a sprinkling of paprika.
5. Healthy Hot Cross Buns (170 Calories Each)
1/2 cupgolden raisins
1/2 cupdried currants
1/4 cupwarm orange juice (49° to 54°)
540 gramsall-purpose flour (about 4 1/4 cups)
128 gramswhole-grain pastry flour (about 1 cup)
1 teaspoongrated lemon rind
1 teaspoongrated orange rind
1/2 teaspoonground cinnamon
1/4 teaspoongrated whole nutmeg
1package quick-rise yeast (about 2 1/4 teaspoons)
1 cupwarm fat-free milk (49° to 54°)
1/4 cupunsalted butter, melted
2large eggs, lightly beaten
1large egg white
1 cuppowdered sugar
1 tablespoon low-fat milk
1 teaspoonfresh lemon juice
1. To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.
2. Lightly spoon 4 cups plus 2 tablespoons of all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes.
3. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
4. Preheat oven to 180°.
5. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 180° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
6. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.