Nutrition 3 Healthy Recipe Swaps for Easter Sunday By UPMC, April 12, 2017 Easter Sunday is filled with family traditions, springtime surprises — and plenty of fresh flavors. And while it may be tempting to reach for a chocolate bunny, these spring-inspired recipes are a great way to make your season a little bit healthier. Lighten up your Easter Sunday dinner with these healthy swaps. Easter Recipe: Deviled Avocado Eggs These deviled avocado eggs are a healthy and delectable alternative to the traditional recipe. As an alternative to the recipe below, substitute boiled egg white for sliced cucumbers for a crunchy appetizer. Cook time: 15-20 mins Servings: 6 halved eggs Ingredients for Deviled Avocado Eggs: 3 hard boiled eggs, cut in half 1 large avocado 1 tsp lime juice 1 tsp cilantro Pinch of garlic powder, salt and pepper Directions: Boil eggs in hot water for approximately 12 mins. Remove the cooked yolks from the hard boiled eggs into a bowl. Add the avocado to the bowl next. Then add the remaining ingredients and mash together well with a fork. Add the mixture to the egg halves Sprinkle with paprika if desired. Zucchini Noodle Pasta with Spring Vegetables Ditch the starch-filled casseroles for this light Easter side dish. This recipe is packed with extra veggies, perfect for the changing seasons. Cook time: One hour Servings: 4- 6 Ingredients for Zucchini Noodle Pasta 2 cups yogurt 2 cups fresh or frozen peas, divided 1/2 cup olive oil, divided 4 cloves garlic, minced or pressed 1 1/2 – 2 pounds summer squash and zucchini 1/2 cup pine nuts 1/2 – 1 teaspoon red pepper flakes 1 cup fresh basil leaves, torn 8 ounces Feta cheese, crumbled Cracked black pepper Sea salt Directions: In a food processor, combine the yogurt, 2/3 cups peas, and 1/4 cup of olive oil. Mix until combined and set aside. Slice the zucchini and summer squash into long thin strips. Work around the squash as you make your way inwards. Stop when the texture starts to change and you start to see seeds. Warm two tablespoons of olive oil in a large saucepan over medium-low heat. Working in batches, sauté the zucchini and summer squash ribbons until just soft, about 3 to 4 minutes, stirring occasionally. Meanwhile, warm the remaining two tablespoons of olive oil in a small skillet over medium heat. Add the pine nuts and red pepper flakes. Cook, stirring frequently, until the pine nuts are golden brown, about 4 minutes. Set aside. Toss the squash pasta and yogurt sauce in a large mixing bowl. Add the remaining peas, basil, Feta, and toasted pine nuts. Add fresh cracked pepper and 1/2 to 1 teaspoon of sea salt, to taste. Gently toss and serve immediately. No-Bake Chocolate Peanut Butter Cookies Skip the sugary desserts for this healthy, no-bake cookie recipe. These tasty treats are gluten-free, dairy-free, and refined-sugar free — not to mention vegan. Cook time: 15 minutes Servings: 12-14 cookies Ingredients for No-Bake Chocolate Peanut Butter Cookies ½ cup creamy peanut butter ¼ cup honey, (or maple syrup for vegan) ¼ cup coconut oil measured in solid state 2 TBS unsweetened cocoa powder ¼ tsp sea salt 1 tsp vanilla 1 cup quick cooking oats ¼ cup shredded, unsweetened coconut Directions: Line a baking sheet with wax paper. Combine peanut butter, honey salt, and coconut oil in a saucepan and heat until melted and well-combined. Stir in vanilla and cocoa powder. Add quick-cooking oats and mix well. Add coconut and stir until completely combined. Drop 1 TBS portions of mixture onto your prepared baking sheet. Press into the shape of nests (if desired). Continue until you’ve used all your cookie mixture. Let cool in the refrigerator or freezer until hardened. Top with your favorite candy eggs. Serve cool or at room temperature.