7 Tasty Green Food Recipes for St.Patrick's Day
KEY LIME YOGURT PIE
160 calories, 16 grams sugar, 4 grams fat, 26 grams carbohydrates, 5 grams protein
You won’t need the luck o’ the Irish when you’re whipping up this low-cal key lime pie. Thanks to fat-free cream cheese and light yogurt, this no-bake dessert won’t max out your daily calorie intake.
Ingredients:
2 tbsp. cold water
1 tbsp. fresh lime juice
1 1/2 tsp. unflavored gelatin
4 oz. fat-free cream cheese, softened
3 containers (6 oz. each) Yoplait Light Thick & Creamy key lime pie yogurt
1/2 c. frozen (thawed) reduced-fat whipped topping
2 tsp. grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz.)
Directions:
In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.
Makes 8 servings.
Veggie Burger
160 calories, 16 grams sugar, 4 grams fat, 26 grams carbohydrates, 5 grams protein
Veggie burgers often get a bad rap, but this wholesome recipe will change your mind. Made with chick peas, veggies, and just the right amount of seasoning, these patties are loaded with both flavor and good-for-you perks.
Ingredients:
1 15-oz. can Progresso chick peas (garbanzo beans), drained, rinsed
1 egg
1 clove garlic, finely chopped
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. coarse (kosher or sea) salt
1 c. chopped fresh spinach
1/2 c. shredded carrot
2 tbsp. chopped fresh cilantro
3/4 c. Progresso panko bread crumbs
2 tbsp. canola oil
Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)
Sauces, as desired (spicy mustard, Sriracha, ketchup, citrus vinaigrette)
Directions:
In food processor bowl, place chick peas, egg, garlic, smoked paprika, coriander, cumin, and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot, and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 in. in diameter and 1/2 in. thick. In 10-in. nonstick skillet, heat 2 tbsp. canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve veggie burgers stacked with toppings and drizzled with sauce.
Makes 4 servings.
MINT CHOCOLATE OATMEAL
303 calories, 4.5 grams sugar, 5 grams fat, 33.6 grams carbohydrates, 26.7 grams protein
These minty green-colored oats make a festive St. Patrick’s Day breakfast. The mint and chocolate flavors go hand in hand to boost the oats with an almost dessert-like flavor, while chia seeds add nutritional value in the form of omega-3s and fiber.
Ingredients:
1/2 c. oats mixed with 1 1/2 c. water
1 tbsp. chia seeds
1 scoop Protein Powder
2-3 tsp. mint extract
1 tsp. cacao powder
Green food coloring
Directions:
Microwave 1/2 c. oats with 1 1/2 c. liquid (water or milk). After oats are cooked add chia seeds, protein powder, mint extract, cacao powder, and food coloring. Mix all together. You could make the oats night before and refrigerate overnight for cold oats or cook in the morning and enjoy hot. For the chocolate frosting, mix 1 scoop Vanilla Protein Powder, 2 tbsp. cocoa powder, stevia, and water.
Makes 1 serving.
ZUCCHINI CAKES
63 calories, 1.1 grams sugar, 2.1 grams fat, 7.6 grams carbohydrates, 3.6 grams protein
While these crunchy cakes are more yellow in color than green, they’re still a perfect St. Paddy’s Day treat for your family and friends. Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbs, and fat.
Ingredients:
1 large zucchini, grated
1 large egg
1 c. panko bread crumbs
Salt and pepper to taste
1 tbsp. Adobo spices
1/2 c. Parmesan cheese, grated
Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.
Makes about 12 cakes.
GREEN EGGS
143 calories, 1.2 grams sugar, 9.1 grams fat, 3.8 grams carbohydrates, 12 grams protein
A clever take on Dr. Seuss’ Green Eggs and Ham, this easy-to-make recipe doesn’t even require fake food coloring! Instead, harness the healthy powers of a veggie like fresh kale or spinach to tinge the scrambled eggs with a green hue.
Ingredients:
6 eggs (pastured and/or organic eggs recommended)
1 tbsp. milk (whole milk recommended)
2 tbsp. onion, roughly chopped
1 c. fresh kale or spinach leaves, washed with big stems removed
Salt and pepper to taste
Butter for frying (organic and/or grass-fed butter recommended)
Directions:
Combine first 5 ingredients in a blender (including the salt and pepper) and blend until the greens are pureed into little bits. Heat a big pat of butter in a frying pan over medium-low heat. Once the butter has melted pour the egg mixture into the warm pan. Let it sit for a couple minutes before you begin to stir and scramble with a spatula. Cook until eggs are done all the way through.
Makes 3 servings.
GREEN DETOX SOUP
255 calories, 6.5 grams sugar, 15.3 grams fat, 26.6 grams carbohydrates, 10 grams protein
A delectable fusion of healthy vegetables, this green soup is great to serve on St. Patrick’s Day (and also ideal for detoxing the next day!). Avocado, broccoli, and arugula not only lend the soup its rich emerald shade, but ensure that every sip is brimming with nutritional benefits too.
Ingredients:
1/2 Haas avocado
8-10 decent-sized broccoli clusters (stems kept at least 1 in. long)
1/3 onion of choice
2 handfuls arugula
1 tbsp. olive oil
Salt (about 1 tsp.) or to taste
1 tbsp. apple cider vinegar
Red pepper flakes (about 1/4 tsp.) or to taste
Drizzle of honey or agave
Juice from half a lemon
1 in. minced ginger root
1 c. water
Directions:
Lightly steam the broccoli. Remove from heat when bright green. Saute onions in olive oil until just soft. Place cooked broccoli and onions and all the other ingredients in a blender, food processor, or use hand immersion blender. Add 1/2 c. water and blend. Keep adding more water until you reach desired consistency. Add any additional salt to taste. Enjoy hot or cold!
Makes 2 servings.
QUINOA-STUFFED ROASTED GREEN PEPPERS
436 calories, 15 grams fat, 57 grams carbohydrates, 27 grams protein, 16 grams fiber
For a hearty lunch or dinner idea, look no further than these roasted green peppers. Stuffed with quinoa and other healthy ingredients (like edamame, tomatoes, and mushrooms), these tender peppers offer a vegetarian-friendly meal that’s sure to impress guests.
Ingredients:
1/2 tbsp. olive oil
1 c. frozen edamame, thawed
5 white mushrooms, sliced
1 roma tomato, diced
1 c. fresh spinach
2 organic green bell peppers
1 tbsp. teriyaki stir-fry sauce
1/2 c. uncooked quinoa, rinsed and cooked
1/3 c. water
Directions:
Heat oil in a skillet over medium-high heat. Add edamame, mushrooms, and tomato, stirring until cooked, roughly 5-7 minutes. Add spinach and cook until spinach is wilted. Add in the stir-fry sauce and cook until coated. Remove from heat and place in a medium-sized bowl with cooked quinoa. Toss to combine. Set aside to let the filling cool until just warm. Meanwhile, preheat the oven to 350 degrees. Slice the tops off the peppers, and then core and seed them. Stuff each pepper with the filling, packing it down until each pepper is filled to the top. Place the peppers in a baking dish and replace the tops. Add the water to the bottom of the dish. Cover everything with aluminum foil and bake for 30 minutes. Remove foil, then bake for an additional 20-25 minutes until peppers are soft and juicy. Remove peppers from baking dish and serve.
Makes 2 servings.









