Spring has sprung and many of us are hitting the gym, and trying to eat healthy in preparation for summer when beach bods will abound. With Easter officially inaugurating the start of spring, we thought we’d get a bit more acquainted with this holiday. Here are some interesting facts about Easter, followed by a healthy Easter inspired recipe to get you well on your way to a fit summer bod.
The words Sham El Nessim comes from a pharaoh who coined this holiday by the name of Shmore. He claimed that this day was “the beginning of time”, where day and night are exactly in equal. The word nessim was added afterwards because of the season’s change of weather.
Before making kids color eggs, ancient Egyptians used to write their wishes on eggs and hang them by their balconies and wait for the gods to make their wishes come true.
Easter egg hunts don’t have to be all about the sweets and candy! This year make it a memorable one by filling eggs with avocado guacamole.
Ingredients:
6 hard-boiled eggs*
2 ripe avocados
1 tablespoon lime (or lemon) juice
1/2 teaspoon salt
1 tablespoon sour cream (skip if you prefer dairy-free)
1 tablespoon chopped cilantro (plus several leaves for garnish)
1 Serrano pepper or ½ jalapeño chili pepper, minced (include the seeds for more heat, leave them out for less)
1 tablespoon chopped chives or green onion
*To make hard boil eggs, place eggs in a saucepan and cover with at least one inch (or two) of cold water. Bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs cook in the residual heat for 10-12 minutes. Drain and rinse with cold water.
Preparation:
Carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, Serrano or jalapeño Chili pepper, and chives.
Scoop a generous spoonful of the avocado mixture into each of the hard-boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.
