St. Patrick’s Day has become a holiday that’s all about green beer, greasy food and dressing down-right goofy (not that it can’t be fun). It’s estimated that there will be 13 million pints of Guinness consumed, each containing 126 calories. According to, it would take 33 minutes of walking to burn that off. So if you’re looking for some healthier, festive options, here are some ideas to eating well for St. Patrick’s Day.  

Shamrock Shake Smoothie

(This Smoothie is the best for any occasion like St. Patrick’s Day)

Preparation: Active – 5 mins / Ready In – 5 mins


  • 1 frozen large banana, sliced
  • 1 cup spinach
  • ½ cup low-fat vanilla yogurt
  • ½ cup low-fat milk
  • ⅓ cup packed fresh mint leaves, plus more for garnish
  • 4 ice cubes
  • Kiwi slices for garnish


  1. Combine banana, spinach, yogurt, milk, mint and ice in a blender. Blend until smooth.
  2. If you like, cut kiwi slices into shamrock shapes and thread onto a skewer. Serve the smoothie garnished with the kiwi and mint, if desired.

Nutritional Facts:

  • Serving size: 2½ cups
  • Per serving: 287 calories; 3 g fat(2 g sat); 6 g fiber; 54 g carbohydrates; 14 g protein; 75 mcg folate; 12 mg cholesterol; 37 g sugars; 8 g added sugars; 5,254 IU vitamin A; 31 mg vitamin C; 484 mg calcium; 6 mg iron; 191 mg sodium; 1,012 mg potassium

Mini Corned Beef & Cabbage Shamrock Tostadas

Preparation: Active – 30 mins / Ready In – 35 mins


  • 4 8- to 9-inch spinach wraps
  • 1½ teaspoons Dijon mustard
  • 20 thin strips deli corned beef (about 2 ounces)
  • ⅓ cup sauerkraut
  • ¼ cup shredded carrots
  • Chopped parsley for garnish, if desired


  1. Preheat oven to 375°F.
  2. Using a 3-inch shamrock cookie cutter, cut 5 shamrocks from each tortilla. Coat both sides with cooking spray. Place the shamrocks on a wire baking rack on top of a baking sheet. Bake until lightly browned and crisp, 10 to 15 minutes. Let cool completely.
  3. When cool, brush the shamrocks with mustard. Top with corned beef, sauerkraut, carrots and parsley, if desired.


  • Make Ahead Tip: Store baked shamrocks for up to 1 day in an airtight container. Top just before serving.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutritional Information:

  • Serving size: 2 shamrocks
  • Per serving: 36 calories; 1 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 2 g protein; 2 mcg folate; 3 mg cholesterol; 0 g sugars; 0 g added sugars; 496 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 153 mg sodium; 18 mg potassium

Quick “Corned” Beef and Cabbage

(This recipe cuts more than 2,300 mg of sodium vs. the traditional style)

Preparation : Active – 25 mins / Ready In – 45 mins  


  • 2 tablespoons pickling spice
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper, divided
  • ½ small cabbage, cored and cut into wedges
  • 8 small carrots, trimmed
  • 2 cups halved baby potatoes
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons malt vinegar or white-wine vinegar
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 teaspoon whole-grain mustard
  • 1 pound skirt steak, trimmed


  1. Preheat oven to 450°F.
  2. Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and ¼ teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
  3. Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining ¼ teaspoon pepper in a small bowl. Set the vinaigrette aside.
  4. About 10 minutes before the vegetables are done, cut steak in half crosswise (if it’s one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
  5. Drizzle the roasted vegetables with the vinaigrette and serve with the steak.

Nutritional Information:

  • Serving size: 3 oz. steak & 1¾ cups vegetables
  • Per serving: 437 calories; 24 g fat(6 g sat); 6 g fiber; 27 g carbohydrates; 28 g protein; 80 mcg folate; 74 mg cholesterol; 9 g sugars; 0 g added sugars; 16,811 IU vitamin A; 45 mg vitamin C; 90 mg calcium; 4 mg iron; 480 mg sodium; 1,257 mg potassium

Recipes courtesy of

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