Sláinte is a common drinking toast in Ireland and Scotland and literally translates as “health”. Of course, health isn’t exactly what comes to mind when you think of St. Patricks Day. We usually envisioning people drinking copious amounts of green beer and eating fatty, salty foods. But this doesn’t have to be the case. Try some of these Healthy St Patricks Day Recipes to keep things festive, as well as nutritious.
Healthy St Patricks Day Recipes
Natural Green Food Coloring
- If using fresh spinach, in a small saucepan, boil the spinach in enough water to cover for 5 minutes. Drain, discarding the cooking liquid. If using frozen and thawed spinach, skip to the next step.
- In a high-speed blender or food processor, blend the spinach and water together until completely smooth. If the mixture clumps or stubbornly refuses to blend, add more water as needed, 1 tablespoon at a time. Strain, if desired, and let cool.
- Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings or batter for starters to impart a green hue. Add more coloring, if necessary.
Avocado Deviled Eggs
- 6 medium eggs, hard boiled and peeled
- 1/2 large avocado
- 1-2 tsp lime juice (optional, but will help keep from browning)
- 2 Tbsp cilantro, minced
- 2 Tbsp red onion, minced
- 1/4 tsp garlic salt
- pinch of salt
- 2 tsp olive oil
- Halve the eggs length-wise and remove the yolks to a bowl. Discard 4 yolk halves.
- Arrange the egg white halves on a platter and set aside.
- To bowl of yolks, add the avocado and mash with a fork until desired consistency. Stir in onion, garlic salt, salt, and olive oil; stir to combine.
- Spoon or pipe the mixture into the yolk halves, about 2-3 teaspoons per egg half.
- Refrigerate until ready to serve, within 2-3 hours.
Yield: 12 deviled eggs
Green Irish Soda Bread (Vegan Friendly)
- 1½ cups all purpose flour
- 1½ cups whole wheat flour (I used whole wheat pastry flour)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup nondairy milk
- 4 teaspoons apple cider vinegar
- 125g fresh spinach (about two cups, packed)
- rolled oats, sunflower seeds, or caraway seeds for sprinkling on top
- Preheat oven to 425°F. In a large bowl, combine the flours, baking soda, baking powder, and salt. Set aside.
- In a blender, combine non-dairy milk, vinegar, and spinach leaves and blend until completely smooth. Pour all but about 1 Tablespoon of the spinach and milk mix into the flour. Using a spatula or spoon stir into the flour just until combined.
- Divide the dough into three to make small, 6-inch loaves. Toss some extra flour onto your balls of dough and transfer them to a parchment-lined baking sheet. Flatten them just slightly so that they bakes evenly and slash an “X” into the tops with a knife. Don’t go too deep, just a surface slash. If you are sprinkling anything on top, use that remaining Tablespoon of spinach/milk mixture to brush on the loaves before sprinkling the toppings.
- Bake for 30-35 minutes or until the bottoms are slightly browned and the tops feel crusty.
- Remove from the oven and transfer to a wire rack to cool. Be sure to throw a clean dish towel over them and let them cool down under it. This will ensure that the loaves stay tender. Enjoy them with vegan butter, preserves, or olive oil.
-I made 3 loaves that are about 5-6 inches in diameter. You can make one large loaf or two loaves, however, the bake time may be a bit longer. Just watch them after 30 minutes and bake until browned slightly on the top and bottom.
-Because this bread lacks any added fats, it is best to serve it on the day you make it.
-Rolled oats, sunflower seeds, and caraway seeds all make fine toppings to sprinkle on this bread before baking.
-If you aren’t crazy about the spinach, you can definitely skip it. Just add another ¼ cup of nondairy milk in its place.
Beef & Guinness Stew
- 3 tablespoons canola oil, divided
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt, divided
- 5 cups chopped onion (about 3 onions)
- 1 tablespoon tomato paste
- 4 cups fat-free, lower-sodium beef broth
- 1 (11.2-ounce) bottle Guinness Stout
- 1 tablespoon raisins
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
- 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
- 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
- 2 tablespoons finely chopped fresh, flat parsley
- Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat.
- Place flour in a shallow dish.
- Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
- Add half of beef to pan; cook 5 minutes, turning to brown on all sides.
- Remove beef from pan with a slotted spoon.
- Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
- Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
- Stir in tomato paste; cook 1 minute, stirring frequently.
- Stir in broth and beer, scraping pan to loosen browned bits.
- Return meat to pan.
- Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil.
- Cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Uncover and bring to a boil. Cook 50 minutes, stirring occasionally.
- Add carrot, parsnip, and turnip.
- Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
- Uncover and bring to a boil; cook 10 minutes or until vegetables are tender.
- Sprinkle with parsley.
We wish everyone a happy and safe St. Patrick’s Day. with these awesome St Patricks Day Recipes!
For more nutritional information and your Free Consultation, contact TNT today.