Recipe Round Up 2: St. Patrick's Day Edition
It’s March. I’m Irish-American. You already know where this is going. That’s right: today’s Recipe Round Up is a special St. Paddy’s Day edition, filled with all foods green and/or Irish to help you prepare for a whole day (or weekend…or week…or month honestly) of themed dining.
First up for Breakfast: Easy Blender Spinach Pancakes
This recipe says that it’s created for those picky baby and toddler’s to add some greens into their meal. But let’s be honest, we all know teens, adults, and seasoned folks who are just as, if not even more picky when it comes to eating greens. These pancakes are delicious, and so easy to make! They’re gluten free because they use oats instead of flour and, if you use a plant-based milk, dairy-free as well. I used almond milk in mine. I also used VERY ripe bananas – I’m talking about the kind you wouldn’t believe are still yellow inside – which makes them sweeter than less ripened bananas. When cooking, going low and slow on the heat will help preserve the fun green color from the spinach. Make a double or triple batch to freeze for later!
Next up, the Side Dish: Lightened-up Colcannon
Kale, meet cabbage. Greens, meet potatoes. Let’s party. I couldn’t post a St. Paddy’s Day recipe blog and NOT include potatoes – specifically colcannon. Colcannon is a classic Irish potato and cabbage dish. I love that this recipe includes kale mixed in with the cabbage. To make a lighter version, I swapped about half the butter with extra-virgin olive oil, used low-fat milk instead of cream, and doubled the kale and cabbage. Greens cook down when heated, so why not add more?? This adds extra fiber and vitamins, not to mention reduced calorie and carb intake per volume serving, if you’re attuned to that. And speaking of nutrients, do NOT peel your potatoes first if you want to get the most nutrients they have to offer – the skin is where most of that hangs out! This is a perfect side dish for your day’s dinner – perhaps with a classic corned beef brisket or maybe some baked fish?
Now for a Child-Friendly, Fun Main Dish: Avocado Mac & Cheese
I say child-friendly, but just like the spinach pancakes, this is sure to be an adult pleaser as well. Heck, I make it with no kids around! But this recipe definitely takes macaroni and cheese to a fun, new level! The avocado not only added a fun green color, but it also added a creaminess to the sauce that you don’t get with regular recipes. You could even toss in some spinach and a little of the cooking water to add a veggie component (and of course, more green.) The pepper jack cheese added flavor, but because it’s white and not yellow/orange, the green color of the sauce is preserved. If you’re not a pepper jack fan, try swapping out another white cheese for the sauce. I used low-fat milk here, but otherwise stuck to the recipe, as is. Keep in mind that leftovers will not maintain the bright green color that the avocado provides when fresh.
Finally, Dessert: Healthy Shamrock Shake
Put down the McDonald’s, 63-grams of sugar (for a small) Shamrock Shake and run, don’t walk, to invest in the ingredients for this recipe. I couldn’t believe this one tasted as good as it did. I’ve honestly never been a huge fan of spinach in my smoothies, but this blew me away. It’s definitely worth trying out, and will probably become a regular in your dessert rotation. It’s light to begin with because of the simple, healthy ingredients, but the mint flavor adds an extra lightness that makes it the perfect dessert to end the evening. I made mine with cow’s milk, but I am confident that it would taste just as good with soy or almond milk.
If you try these recipes and add/or your own flair, tag and show me @OnTheMoveNutrition!
Happy St. Patrick’s Day!
Cheers & Namaste!
-JMJ