Easter Celebrations!

    Easter Celebrations!

    By: Jacqueline Gomes, RDN, MBA

    As Easter Sunday marks the end of Lent, you may be looking forward to indulging in chocolate, hunting for Easter eggs or planning a family celebration!

    Lent is a period of time observed for 40 days before Easter and typically involves fasting or more commonly today giving up something that may not suite us as well as we think.

    How ever you plan to spend your Easter celebration, remember that you can enjoy some of your favorite treats while still maintaining balance within your diet.

    For me, I enjoy a hearty meal on Easter Sunday along with my favorite spring vegetables like Asparagus.

    EAT WELL Tips to managing Easter Treats…

    • Choose Dark Chocolate (70% cocoa or more), dark chocolate contains more heart healthy flavonoids than milk chocolate.
    • Set aside the portion you wish to consume, and put away other chocolate so it is out of sight and out of mind!
    • For children, offer chocolate only after a healthy food has been consumed for instance, after dinner.

    Asparagus Soup

    Asparagus Soup

    Dairy Free – Gluten Free

    Total Prep: 25 minutes

    Cook: 15 to 20 minutes

    Makes: 5 cups

    Ingredients:

    • 1 tablespoon olive oil
    • 1 sweet onion, finely chopped
    • 1 rib of celery, chopped
    • 3 clove of garlic, minced
    • 1 russet potato (about 11 oz), peeled and chopped
    • 1 pound asparagus, woody ends removed and chopped into 1-inch pieces, reserve 1 cup of asparagus tips for garnish.
    • 4 cups of chicken or vegetable stock
    • ¼ teaspoon ground black pepper
    • ½ teaspoon kosher salt
    • 1 teaspoon lemon juice, freshly squeezed
    • Chopped chives for garnish (optional)

    Directions:

    1. Heat olive oil in a large pot, add onion and celery. Cook for 2 to 3 minutes or until soft. Add in garlic, cook for 1 to 2 minutes.
    2. Add in potatoes, asparagus and stock. Bring to a simmer, cook for about 15 to 20 minutes or until potatoes have softened.
    3. Remove from heat, using an immersion blender, blend soup until smooth. May also use a blender, however be sure soup has cooled slightly before blending.
    4. Return soup to a simmer before serving, add in asparagus tips, lemon juice, season soup with salt and pepper. Optional garnish, top with chopped chives.

    Nutrition Information for 1 cup:

    99 Calories; 7g Protein; 19g Carbohydrate; 0g Fat; 531mg Sodium; 3g Fiber