5 Green St. Patrick’s Day Recipes

St. Patrick’s Day brings to mind corned beef and cabbage, green beer and whiskey, and getting pinched if you fail to don emerald attire. But let’s be honest, it’s mostly about celebrating with green beer and whiskey, and those drinks might not jive with your training goals. 

If you’re determined to stay focused, that doesn’t mean you have to skip out on the holiday spirit. Here are a few recipes for smoothies that will put you in the St. Paddy’s Day mood — and sweet treats that won’t completely sabotage your gains. Whip up one of these delicious treats, and you’ll feel as lucky as a four-leaf clover. 

Kale and Ginger Smoothie

This green smoothie will help you start the day on the right foot. With a touch of sweetness from the peaches and mango and a little zing from the ginger and lemon, this mean green smoothie will add a spring to your step. The ginger works as a stomach soother, immune booster and infection fighter, while the kale is packed with fiber.

Makes 2 Servings 

Ingredients

1 cup ice

2 cups kale, packed, fresh or frozen

1 cup frozen mango cubes 

1 cup frozen peaches 

1 tbsp minced fresh ginger

½ cup fresh-squeezed lemon juice (from approximately 2 lemons) 

1½-2 cups filtered water

honey, to taste (optional) 

Directions

Add ice to blender first and crush. Then add kale, mango, peaches, ginger, lemon juice (starting with 2 tablespoons and working your way up) and 1 cup water to start. Blend until smooth, only adding water a little at a time as needed and scraping down the sides/mixing as needed. Once well-blended, taste and adjust seasoning as needed. If too tart, add more fruit or a little honey. For more zing, add more ginger. For more acidity, add more lemon juice. To make it thicker/colder, add more ice. Blend as needed. Serve immediately. 

Source: Plated, the meal kit for foodies, and their editorial leg Morsel.

Green Pineapple Power

Looking for a breakfast powerhouse or midday pick-me-up? In addition to being rich in vitamin C, pineapple is also bursting with manganese, a trace mineral that is essential for healthy bones, collagen production and antioxidant defense. Maqui berry powder contains a high dose of antioxidants, pears are high in fiber, and spinach is full of iron and vitamin K. Combine these immune-boosting vitamins with the healthy fat, protein and fiber of cashews, and you have a low-calorie meal replacement. 

Makes 2 Servings

Ingredients

1½ oz baby spinach

1 pear, chopped

4 oz pineapple

1 tsp maqui berry powder

3 tbsp cashews

1 cup water

1 cup ice

Directions

Add water, spinach, pears, pineapple, berry powder, cashews and ice (in that order). Blend until desired consistency.

Source: GreenBlender, a fresh organic smoothie subscription box delivered to your door each week. 

Pear Kiwi Smoothie

Start your day on a calm and balanced note with this sweet treat. Kiwis contain magnesium and help boost serotonin, two important factors in mood regulation and stress relief. Pomegranate powder is full of antioxidants, and spinach is bursting with vitamins A, K and C. The pumpkin seeds are powerhouses of plant-based protein, fiber and healthy fats, while the pears add creaminess and additional fiber. 

Makes 2 Servings

Ingredients

1 ½ oz baby spinach

2 kiwis, peeled

1 pear, chopped

1 tsp pomegranate powder

1 tbsp pumpkin seeds

1 cup water

1 cup ice

Directions

Add water, spinach, pears, kiwis, pomegranate powder, pumpkin seeds and ice (in that order). Blend until desired consistency. 

Source: GreenBlender, a fresh organic smoothie subscription box delivered to your door each week. 

Matcha Pancakes

With a little help from these flapjacks, you can start your St. Patrick’s Day celebrations bright and early. These vibrant green pancakes get their hue from the addition of matcha powder, a finely milled Japanese green tea. On top of adding a pop of color, the matcha provides a subtle earthy, nutty flavor that balances well with real maple syrup. Matcha is packed with antioxidants, increases metabolism and provides a gentle boost of caffeine. 

Makes 4 Servings

Ingredients

Ingredients

2 eggs

⅔ cup milk

4 tbsp coconut oil or melted butter (plus more for greasing skillet)

3 tbsp sugar

1 tsp vanilla extract

1 cup flour

2 tbsp matcha powder

3 tsp baking powder

pinch of salt

Directions

In large bowl, whisk together eggs, milk, coconut oil or melted butter, sugar and vanilla extract. Add flour, matcha powder, baking powder and salt, and whisk just until batter comes together. Batter should be lumpy. Heat heavy cast-iron skillet over medium-low heat. Brush with coconut oil or butter. Using a ¼-cup measure, dollop circles of pancake batter onto skillet. Wait until bubbles appear and pop on the surface, then flip and cook for another minute or so. Stack pancakes on plate and serve hot with butter, maple syrup and berries. 

Source: Source: Plated, the meal kit for foodies, and their editorial leg Morsel.

Cardamom Pistachio Cake

You can still have your cake and eat it, too, with this twist on classic St. Paddy’s Day pistachio pudding. Cardamom is an herb known to help fight gastrointestinal sensitivity, control cholesterol, relieve cardiovascular issues, improve blood circulation, aid digestion and support weight loss. Many nighttime teas use cardamom because it is also used to help ease insomnia. Furthermore, this cake has the added benefit of pistachios, which are a source of healthy fat, promote heart health, and combat diabetes and hypertension.

Makes 8 Servings

Ingredients

1 stick room-temperature butter, unsalted

¾ cup sugar

2 large eggs

1 tsp cardamom

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ cup pistachios, ground

½ cup pistachios, chopped

1 tsp vanilla extract

1 cup all-purpose flour

½ cup buttermilk

Directions

Set oven to 350 degrees. Cream butter and sugar with electric or hand mixer. Add eggs, one at a time. Add cardamom, baking soda, baking powder, salt, ground pistachios, chopped pistachios and vanilla extract. Add flour, alternating with milk, until incorporated. (Do not over-mix.) Pour batter into 9-inch-by-5-inch loaf pan or 8-inch springform pan. Bake 50 minutes for 9-inch-by-5-inch loaf pan or 30 minutes for springform pan, or until toothpick comes out clean. Let cake cool, then garnish cake with chopped pistachios and powdered sugar.

Source: New York City–based private chef Rhadia Hursey, an industry veteran with more than seven years of success in the preparation of specialty cuisines, including kosher, Paleo and vegan.