Shamrock Smoothie and Green Pizza
The Irish have observed St. Patrick’s Day for more than 1,000 years, and the rest of the world has joined in the celebration with parades, green rivers and cuisine. Though it’s a Catholic holiday that falls during Lent, restrictions were lifted back in the day to allow meat — especially for the traditional Irish bacon and cabbage. Stateside, corned beef and cabbage — and a mug of green beer — have become St. Patrick’s Day staples.
For a healthier take on St. Patrick’s Day food, follow along for some healthy green-themed recipes:
- 1 cup frozen pineapple chunks
- ½ cup frozen mango chunks
- 1½ cups oat milk
- ¼ cup vanilla Greek yogurt
- 1 cup loosely packed fresh spinach
- 4 fresh mint leaves
- Garnish: finely shredded coconut
Shamrock Smoothie, Serves 2
1. Make a template of a shamrock, cutting out the shape and using a clean, thick and hard paper so it does not melt into the smoothie.
2. Blend all ingredients except shredded coconut.
3. Pour smoothie into desired drinkware.
4. Place the template over the smoothie and sprinkle shredded coconut, covering the cutout. Gently remove the paper. Serve and enjoy!
Serving size: 8 ounces:
Calories 150 | Fat 3 g (Saturated Fat 0 g) | Carbohydrates 27 g (Fiber 3 g) (Sugar 16 g) | Protein 4 g
- 2 whole wheat tortilla crust
- 1/3 cup pesto
- ½ cup low-fat shredded mozzarella cheese
- 1 garlic bulb
- 4 baby portobello mushrooms, sliced
- 1 bell pepper, stems removed
- 1 tbsp olive oil
- Salt and pepper to taste
Green Pizza, Serves 2
1. Heat oven to 400 degrees.
2. On a lined baking sheet, place bell pepper cut in half, facing down, and drizzle ½ tbsp olive oil and salt and pepper on top.
3. Cut the top off the head of garlic while leaving the peel on. Rub olive oil on the top and wrap in aluminum foil. Place garlic on the same baking sheet as bell pepper and bake for 40 minutes.
4. While bell pepper and garlic are cooking, heat a pan with 1 tsp olive oil over medium-low heat. Place tortillas, one at a time, in a pan coated in olive oil. Cook for 3-5 minutes on each side or until golden.
5. Let cool on a plate.
6. When the bell pepper and garlic are finished cooking, let cool before handling.
7. When cooled, remove garlic from the peel by gently putting pressure on the bottoms of cloves so that they slide out.
8. Cut the bell peppers into thin slices.
Top tortillas with pesto, mozzarella cheese, Portobello mushrooms, roasted garlic cloves and bell pepper.
9. Bake pizzas on a lined baking sheet for 10 minutes. Garnish with fresh arugula leaves. Enjoy!
Serving size: 1 pizza:
Calories 252 | Fat 24 g (Saturated Fat 3 g) | Carbohydrates 27 g (Fiber 3 g) (Sugar 4 g) | Protein 7 g