Happy Easter, everyone! I went out to Connecticut yesterday for Easter lunch with family. It was a gorgeous day!
Even though it was still a little chilly out, there were signs that Spring is on the way!
And here are the “kids”:
The “adults” table was equally as cute!
There was so much delicious food! Green bean casserole and bread rolls are definitely my Easter favorites. Though my plan was to watch my portions, I packed my plate with way too much…
Check out these scrumptious desserts Donald picked up:
I’m all about chocolate, but this carrot cake was out of this world!
That about wraps it up.
Happy Easter from my family to yours!
For Easter, I brought a heathy version of another one of my favs – deviled eggs. These are great for summer barbecues and holiday meals. Here is the recipe:
12 hard boiled eggs
2 avocados (peeled and pitted)
4 tablespoons of Greek yogurt
juice from a small lime
2 teaspoons of garlic powder
cayenne pepper (however much you can handle!)
sprinkle of sea salt and pepper
Cut the hard boiled eggs in half. (Either throw out the egg yolk or keep them to mix into the filling mixture – whatever you prefer. I tossed/ate mine.) Mash up the avocados in a bowl until smooth. Mix all ingredients together. Scoop mixture into plastic sandwich bag. Snip the corner of the baggy and pipe into the eggs.
Stay fit and fabulous,
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