A Day Full of Green St. Patrick’s Day Meals!
Happy Foodie Friday! It’s just a few days before one of my favorite holidays of the year … St. Patrick’s Day! I love St. Patrick’s Day because it’s a holiday that so many people get excited and happy about, whether they’re Irish or not. All you have to do to be “Irish” on St. Patrick’s Day is be cheerful, wear green, and drink a beer (or several). If you’re not into beer, don’t worry – I’m not either! I’ve got you covered with so much green food that you’ll forget about the beer (or is it supposed to go the other way?) 🙂(picture source)
My family is very Irish, and growing up, my mom always made as much of our food green-colored as possible on St. Patrick’s Day. I have such fun memories of guessing what we would be eating … Green mashed potatoes? Green milk? Green eggs? In those days, we probably went through a whole bottle of green food coloring on a single holiday, but this year, I’m going to help you play along with the green food game … all naturally, of course. Get ready for breakfast, lunch, and dinner, green-style … with a few recipes thrown in!
My green breakfast features either a “St. Patrick’s Day Green Egg Scramble” or green egg muffins, avocado, and my “Pure Health in a Glass” juice. Here are a few recipes!
“Pure Health in a Glass” Juice
Prep Time: 5 minutes
Keywords: raw beverage low-carb sugar-free vegan vegetarian gluten-free vegetables
Ingredients (4 small glasses)
- 1 carrot (I left the greens on; this is optional)
- 2 stalks celery
- 1 cucumber (I used 2 baby cucumbers and about 1/4 large cucumber)
- 1/4 head iceberg or romaine lettuce
- 1/2 lemon, peeled
- small nub ginger, peeled
Place all ingredients in a juicer, and let it roll!
The juice contains only about 15-20 calories per serving.
St. Patrick’s Day Green Egg Scramble
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: saute breakfast gluten-free low-carb soy-free nut-free vegetarian eggs kale brussels sprouts vegetables St. Patrick’s Day
Ingredients (1 serving)
- 4 leaves kale, stem removed
- Eggs to your hunger level and nutrition needs (I used 1 whole egg and 4 egg whites)
- Assorted vegetables (I used zucchini, broccoli slaw, a parsnip, and some leftover roasted Brussels sprouts)
- Salt and pepper, to taste
In a high-speed blender, blend eggs and kale. This is optional, but gives the whole scramble the green color!
Meanwhile, in a large skillet, sauté remaining vegetables. When vegetables start to brown, pour in kale and egg mixture, and cook, stirring regularly, until set.
Top with avocado and enjoy!
Nutrition will depend on vegetables and eggs used.
If you prefer the egg muffins instead, I basically blended steamed broccoli, arugula, eggs, spices, salt, and pepper, poured in a muffin tin, and baked about 25 minutes on 375. I do this regularly and change up the veggies and spices all the time!
If you’re going to be partying St. Patrick’s Day night away, you might as well cram in your nutrients in the morning! While I don’t subscribe to the belief that juice cleanses are a “magic bullet” for weight loss, I do enjoy a small amount of healthy green juice on many mornings with my breakfast – it’s a great way to pack in some extra antioxidants at a meal where green often slips by. (If you haven’t yet downloaded my pdf, “7 Nutrition Myths that Will Change How You Eat Every Day,” get it now because there’s a section on the myth of juicing and weight loss!)
Lunch is so simple that you don’t even get a recipe. A salad is the easiest way to make your meal green! Here, I had a big salad (I often use the plastic shell that my greens come in as a bowl when I’m near the end – very efficient for clean up, and allows you to make a really large salad!) with some heated leftovers on top, plus some extra green in the form of veggies on the side.
If my dinner isn’t a homemade soup, you can probably bet that it will be a pile of roasted veggies, a lean protein, and often a side of complex carbs. Good news for us on St. Patrick’s’ Day, because that dinner fits our requirement of being green! Here, I enjoyed baked sole with lemon and slivered almonds, roasted mushrooms/ zucchini/ broccoli slaw/ Brussels sprouts, and the star of the show … “Luck O’ The Irish Mashed ‘Potatoes’!”
This low-carb mashed cauliflower dish has a velvety texture just like mashed potatoes, and the arugula gives it not only a great green color, but also a powerful peppery flavor. The creaminess of the yogurt and the nutritional yeast round it out well, but I’ve heard from several of you that you are “scared” of nutritional yeast, so feel free to substitute grated Parmesan or leave it out all together.
Luck O’ The Irish Green Mashed “Potatoes”
Prep Time: 5 minutes
Cook Time: 10minutes
Keywords: steam blender side gluten-free low-carb nut-free vegetarian soy-free cauliflower vegetables yogurt
Ingredients (4 servings (as a side dish))
- 5 cups cauliflower, roughly chopped
- 3 cups arugula, roughly chopped
- 1/4 cup plain Greek yogurt (I used full-fat)
- 2 Tbsp. nutritional yeast (optional, or feel free to substitute Parmesan)
- 2 tsp. olive oil
In microwave-safe, covered bowl, microwave cauliflower in 1 inch of water for 8 minutes, or until soft.
Add all ingredients to high-powered blender, and blend until pureed.
Each serving contains 4g fat, 9g carbs, 5g protein
Wasn’t that a delicious and nutritious way to get in three green meals? Regardless of what you eat, I hope you have a happy and safe St. Patrick’s Day weekend!
So tell me in the comments … Are you Irish? If not, do you “pretend” to be Irish on St. Patrick’s Day? Any fun St. Patty’s traditions or plans?