Avocado Deviled Eggs

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Yield: 12 deviled eggs

Ingredients:

• 6 hard-cooked eggs, peeled and cut lengthwise
• 1 fully ripened avocado from Mexico, peeled, pitted and diced
• 1 tablespoon plain low or no-fat yogurt
• 2 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/2 to1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon minced jalapeño
• 1 tablespoon finely chopped onion
• chopped chives (optional)

Directions:

1. In a small bowl, place egg yolks; add the avocado and mash until smooth.

2. Stir in yogurt, mustard, vinegar, salt and pepper, and mix thoroughly.

3. Stir in jalapeño and onion, then spoon into egg white shells, dividing equally.

4. Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours.

5. Garnish with chives, if desired.

Chocolate peppermint candies

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Ingredients:

2 cups all-natural dark chocolate chips (you can get the unsweetened kind, or sweetened with just a bit of organic, evaporated cane sugar. )
1/4 tsp stevia (optional, only if you got unsweetened chocolate chips – can be found by the sweeteners at your grocery store)
1/8-1/4 natural peppermint extract (depending on how strong you like your mint flavor)
You will also need a candy mold in any shape or size. (get your shamrock candy mold here.) Or you can use mini cupcake liners for a “Reese’s” shape.

Directions:

Melt chocolate chips in a double boiler. If you’re like me and don’t own a double boiler, just fill a pot with water and set a metal mixing bowl on top of it. You need to make sure the bowl can make a decent seal against the rim of the pot, and that the bowl doesn’t sit too deep into the pot. You don’t want the pot to touch boiling water, so that your chocolate gets steamed instead of sauteed.

It will take about 3-5 minutes for the chocolate to melt. Stir it with a rubber spatula until it’s completely melted and super shiny. Then, turn the heat down to low, and thoroughly stir in the natural peppermint flavor and optional stevia. Using a metal spoon, drizzle chocolate into your candy mold, filling it up, but taking care not to over-fill each shamrock hole.

Place mold in the fridge or freezer for about 15 minutes.

Here are a few leprechaun approved smoothie recipes you can try as well:

The Leaping Leprechaun

1/2 cup strawberries

1 banana

1/2 cup of spinach leaves

1 cup water
1/2 yogurt

Lucky Lucy

1 handful parsley
2 apples
1 handful spinach
1 cucumber
1 lemon
1-inch piece ginger
1/2 cup yogurt

Sparkling Shamrock

1 cup fresh pineapple cubes

1/2 cup strawberries

1 banana

1/2 cup of spinach leaves

1 cup water

One to two drops of vanilla essence

One cup of yogurt and add a teaspoon or two of honey for sweetness (optional)

Irish Twist

3 cups fresh baby Spinach

1 Lime,
1 large Tomato

2-3 Carrots and 1/2 Carrot top bunch

1/2 bunch Parsley

1 stalk Celery

Green Morning

4-6 Carrots

4 stalks of Celery

1 Lemon

1 Macintosh or Yellow Apple
1/2 cup yogurt

For each recipe, add all ingredients into a blender. Blend until really smooth. Don’t leave it grainy or chunky or with bits of leaves floating about. It can be thick so thin with water, but it needs to be smooth.  This should take only a couple of minutes. Blend until the greens are so pulverized that they are no longer visible other than infusing your smoothie with a beautiful green color.