We have been quite lucky in Brooklyn this winter because it hasn't been nearly as cold as it was the last few years. Regardless, I still have that spring itch. And with temperatures rising into the 60s this week and Easter only three weeks away I'd say my itch is about to be scratched! Crossing my fingers that spring is truly here.
More so than any year in the past I feel the need to be healthy. Not for the fad of it, but for my well-being. It feels so good being healthy! Though the holidays are often a time for us to indulge (I for one am a firm believer in not holding back), I think having at least one guilt-free dish isn't a bad thing.
When I think Easter, I think boiled eggs, ham, rolls, and spring vegetables and fruit. I love a good, fresh fruit salad or fruit platter. And I love when it is paired with a creamy dip. Unfortunately those dips are full of cream and processed sugars, and when you are trying to cut back on the bad stuff it isn't exactly the best for you. So I decided to make a healthier version that still gives you that tangy goodness and delicious flavor.
Ali is a Brooklyn based blogger and student Health Coach with the Institute of Integrative Nutrition, providing you with healthy recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook. Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.