Easter Colors

Last weekend may have been my favorite weekend of 2015 thus far. Not only was it the first truly beautiful weekend we've had - bright skies, warm rays, and green grass, but it was both Passover and Easter Weekend- a great reason for everyone to be in the company of loved ones. But maybe my favorite reason why last week was so personal joyous for me was because it was the rite of spring. There's no looking back at winter now- truly clear skies ahead, both figuratively and metaphorically. With spring comes pastels, dresses without tights, white jeans, a preppier more minimalist wardrobe, but of course a moderate amount of spring black. Is that a thing or did I just make that up? The Easter colors of my parents home were so beautiful it put me in a mood to not only post about it, but eat all the Cadbury eggs in the bowl and switch out my winter wardrobe.

Brussels Sprout Salad

All winter I've been roasting my brussels sprouts in the oven with some other winter-y vegetables like butternut squash, cauliflower, and zucchini, but now that its officially spring, despite the winter weather, I"ve gone from roasting to shaving! It's super easy and super crunchy. I think I almost prefer it more than iceberg lettuce. It's heartier. And finely chopped, they bring you a long way. Five brussels sprouts will yield an entire bowl. *If you make the night before for lunch, the vinaigrette marinates the brussels sprouts without wilting them. They absorb all the beautiful flavors of the lemon, apple cider, & honey vinaigrette.

 Chicken, Avocado Salad with a Lemony Apple Cider Vinaigrette

Ingredients:
Weight Waters points: 6 pts
Calories: 230 calories

• 5 Brussels Sprouts
• 1/4 Avocado
• 3 oz Grilled Chicken
• 1 Tbsp Feta Cheese
• Chopped Red Onion
• Salt & Pepper to taste

Vinaigrette

• 1 Tsp Apple Cider 
• A Squeeze of a Lemon
• A drizzle of honey

Easiest Healthiest "Cookies"

I'm trying to cut back on the Eddys slow churn ice cream and froyo as I consume far too much of it! Its my guiltiest pleasure. While most can't resist a slice of cheesy pizza, I can't overlook a 16 handles, ever! 

I have a Chobani greek yogurt for breakfast and sometimes as an afternoon snack so it's probably wise to remove my daily dairy dessert from my diet. (Woah, my high school English teacher would be impressed by my creative use of alliteration right now!) 

So how do I curb my sweet tooth while still putting meaningful nutrients in my body (who likes eating empty calories these days anyway)? I came up with this low cal yet delicious rolled oat ball that hits the spot every time.

Ingredients: 

- mashed banana

- 1/2 rolled oats

- tsp cinnamon

- tsp maple syrup

- 1/4 cup 85% cocoa chips

- tbsp flax seeds

- tbsp peanut butter (optional)

Directions:

Mash banana until it becomes a paste. Add syrup and cinnamon. This will be your wet ingredients. Add the rest to the bowl, stir until evenly mixed. Place 1" balls on parchment paper and stick in the freezer to harden. Enjoy!!