Healthy Easter Alternatives

Easter is a great excuse to 'take a break' from those new years resolution diets and indulge yourself in those yummy chocolate goodies! But why not have the best of both worlds and enjoy those Easter treats without the sluggish feeling come Tuesday morning when you're back in the gym! These healthier alternatives to those shop bought chocs and puds will satisfy your sweet tooth as well as helping you avoid the dreaded guilt after your bank holiday feast. 

Raw Cadbury Creme Eggs

Makes 3-4 Eggs

Gluten, egg, soy, refined sugar, and dairy free/Raw

Ingredients:

• 1/2 c. cashews {or macadamia nuts would work better for color!}
• 1/2 c. oats
• 2 dates, chopped
• 2 Tbs pure maple syrup or agave
• 1 Tb coconut oil, solid
• Raw chocolate {recipes below}
• 1/2 tsp turmeric {for yellow coloring}
• Chocolate egg mold {optional} OR toothpicks {for dipping}

Instructions:

1. Place cashews and oats in a blender and grind until smooth. Add coconut oil, syrup, and dates. Blend until smooth and a thick paste forms. If it is too sticky, always add a 1 tsp of oat “flour” until you are able to handle with your hands.
2. Seperate into 2 sections {you will want it to be a 3:1 split}. The smaller section will have the turmeric added to it for the “yolk.” Mix until completely colored.
3. Roll yolks into a ball and flatten out the whites.

4.   Place the yolk on top of the white and roll the white around the yolk. Shape into an egg shape {if you are using an egg mold, make sure that it is small enough to fit into the mold. Or if you are dipping them, shape them any size}:

For Raw Chocolate:

• 1/3 c. coconut oil, melted
• 1/2 c. raw cacao powder
• 2 Tbs maple syrup or agave

Instructions:

1. Blend in a blender until smooth.

Coat your mold with chocolate if using. Place egg into the mold, close with other side and freeze for 10 minutes. *Or* place a toothpick into the bottom and dip into bowl of chocolate.  Allow to set on wax paper.  Freeze 10 minutes.

Vanilla-Lemon Berry Parfaits

Makes 4 servings (serving size: 6 tablespoons yogurt with 1/2 cup fruit)

Ingredients:

• 1 cup plain low-fat yogurt
• 2 (3.5-ounce) containers fat-free vanilla pudding
• 2 tablespoons bottled lemon curd (such as Dickinson's)
• 1/2 teaspoon vanilla extract
• 2 tablespoons honey
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 3 cups mixed berries (such as blueberries, strawberries, and raspberries)
• Fresh mint leaves (optional)

Instructions:

1. In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside.

2. In a medium mixing bowl, stir the honey, lemon zest, and lemon juice until combined. Add the mixed berries, and gently stir with a rubber spatula to coat them with the honey mixture.

3. Assemble the parfaits in four 8-ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass. Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries. Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.

Nutritional Information (per serving):

Calories: 176
Fat: 2g
Saturated fat: 1g Simply Strawberry Sorbet: Makes 1 quart

Ingredients:

• 3/4 cup sugar
• 6 tablespoons water, preferably spring water
• 1/4 teaspoon salt
• 3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
• 3 tablespoons freshly squeezed lemon juice
• 1 large egg white, preferably farm-fresh (optional)

Instructions:

Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.

In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.

Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning.

Variation: Strawberry-passion fruit sorbet:
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.

5 Minute Carrot Cake For One

Ingredients:

• 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

Instructions:

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. 

70 calories per serving.

Keep checking our blog over Easter to find out about what's going on at All About You in the next few months! Relax... unwind... and enjoy your bank holiday weekend! We hope to see you all fresh and raring to go next week down in the studio!