St. Patrick’s Day Tips | Prescription Fitness

St. Patrick’s Day is known as one of the unhealthiest holidays – largely because of the heavy alcohol consumption that is prevalent on that day. We all know that over indulgence in alcohol and bad food choices usually go hand in hand. Well, this is your lucky day…rather than loading up on empty calories and suffering through a sugar-infused hangover, make these healthy recipes and take part in an activity that is still social but not detrimental to your health. May I suggest a session at Prescription Fitness before heading out to celebrate…

Guacamole Deviled Eggs

Ingredients:
• 6 large eggs, hard boiled
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs. Cut the eggs in half horizontally, and set the yolks aside.
In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato. Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.

Spinach Artichoke Hummus

Ingredients:
• 1 (15 oz.) can chickpeas, drained (juice reserved)
• 4 cups fresh spinach, loosely packed
• 1/2 cup artichoke hearts
• 2 Tbsp. tahini
• 2 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 2 cloves garlic, peeled and smashed
• salt and pepper, to taste
Directions:
Combine all ingredients in a food processor, and blend until smooth. If you desire a thinner consistency, add in a few extra tablespoons of the reserved chickpea juice.

Bell Pepper and Potato Frittata

Preheat the oven to 400°F.
Ingredients:
• 4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
• 4 large eggs
• 4 large egg whites
• kosher salt and pepper, to taste
• 1 teaspoon olive oil
• 1/4 cup minced shallots
• 1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
• 1/4 tsp garlic powder
• 1/4 tsp paprika
Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended. Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes. Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.