As Seen in Pink Magazine!
St. Patrick’s Day has long been one of the most fun, and festive, food holidays. Although the type of “green” food traditionally associated with St. Patrick’s Day is not exactly known for being particularly healthy (who hasn’t enjoyed a glass of green beer or a McDonald’s signature Shamrock Shake on occasion?!), you don’t have to pass on enjoying your favorite foods and beverages in order to stick to your healthy diet. Thanks to the fact that many vegetables are naturally green – and the ability to make a few simple substitutions in some traditional food and beverage favorites – it can be easy to “go green” and eat healthy this St. Patrick’s Day… without sacrificing any of the fun and festivity.
From the proven health benefits of superfood, and super green, leafy spinach as the base for a delicious, and incredibly healthy, spinach salad – or a delectable light-and-airy green mint dream dessert that, with a few healthy substitutions, not only tastes like a dream but is the perfect quick, easy – and healthy – St. Patrick’s Day treat, there are so many ways to enjoy the foods of the day (both on St. Patrick’s Day, and all year long!) With some healthy twists, your favorites can be healthier than ever – perfect for a St. Patrick’s day gathering, or just for enjoying a great meal at home. And that Green Beer? For those who may want to forego the traditional green food dye in order to obtain that beloved green hue and go with something more natural, health enthusiasts point to a number of other options for what is often the drink of the day: wheatgrass, spinach, spirulina, and matcha are all good, all-natural options (although they may not produce as vibrant of greens as a traditional food dye, and will slightly alter the taste of your drink.) In addition, some companies have started to make all-natural food dyes, using natural ingredients such as beet juice and other natural vegetables and spices.
While legend has it that “following the rainbow” may lead you to a Pot of Gold at the end, I can guarantee you that following these simple, and healthy, recipes can lead you to good health — as you enjoy some of these traditional foods of the day while sticking to a sugar-free/gluten-free/Keto-friendly diet.
Spinach & Strawberry Salad
- 8 oz Spinach stems removed
- 6 slices Bacon cooked crisp and crumbled (optional)
- 3 Eggs boiled and chopped (optional)
- 1/4 cup Red Onion finely sliced
- 8 Strawberries washed and sliced
- 1/2 cup Ketchup (no sugar added) optional
- 1/4 cup Apple Cider Vinegar
- 3/4 cup Sugar or 1/4 cup Splenda
- 1/3 Medium Onion
- 1 cup Olive Oil
- 1 tsp Salt
- 2 tsp Pepper
- Blend all ingredients together in a blender. This will make extra dressing, use about ¾ cup on the salad. Use a little at a time and add more if desired.
- 2 Baking pans (15x10x1-in.)
- 3 dozen Fresh oysters in the shell washed and shucked
- 1 Medium onion finely chopped
- 1 Small clove of garlic finely minced
- 1/2 cup Butter cubed (vegan butter)
- 1 package Fresh spinach stems removed and chopped
- 1 cup Grated Romano cheese (vegan parmesan cheese)
- 1 tbsp Lemon juice
- 1/8 tsp Pepper
- 2 tbsp Pernod, French liquor optional
- 2 pound Kosher rock salt
- 1 Hollandaise sauce from packet optional, follow directions on packet (may add tarragon and more Pernod to this)
- In a large skillet, saute onion in butter until tender, then add minced garlic. Add spinach and Pernod; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice, and pepper.
- Spread kosher rock salt into 2 ungreased15x10x1-in. baking pans.
- Shuck oysters, reserving oyster and its liquid in the bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
- Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately. Top with Hollandaise Sauce (optional).
Sautéed Herbed Scallops
- 1/4 cup Butter
- 1 pound Scallops extremely dry, dry out on paper towels
- 1 tbsp Garlic Powder
- 1 tsp Paprika
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Old Bay seasoning
- Blend together garlic powder, paprika, salt, pepper, Old Bay. Set aside.
- Wash and clean the scallops, take the small side muscle off the edge of scallop, not every one will have this small tough muscle.
- Place washed scallops on a pile of paper towels and place a paper towel on top to dry them off extremely well. Secret….the drier the scallop, the nicer your sauté crust will be.
- When the scallops are dry, season well with the spice mixture.
- In a large saucepan, melt butter over medium-high heat. Add scallops, cook for 2 minutes on each side (depending on the size of the scallop or until desired consistency).
White Truffle Grits
- 1 cup Stone-ground grits
- 2 1/2 cup Water
- 2 cup Heavy cream or oatmilk
- 1/2 cup Butter (one stick) or vegan butter
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1-2 tsp White truffle oil
- 3 tsp Fig balsamic vinegar optional
- Bring 2 cups of heavy cream, 2 ½ cups of water, and butter to a medium simmer.
- Add grits and stir until the mixture simmers again. Add salt and pepper, cover, and continue to stir and simmer on low for 20 minutes. (Add more water if needed)
- Add the white truffle oil (a little at a time) and the fig balsamic to the grits. Leave on low and continue to stir. TURN OFF STOVE AND SET ASIDE.
- Let it sit for about 10 minutes off of the burner.
- When the grits have rested for 10 minutes, season to taste and desired thickness.
- Mixing bowl
- 1 pint Heavy cream or non-dairy Cool Whip
- 2 tsp Peppermint extract or 1/4 cup Crème De Menthe
- 2 drops Green food coloring (optional to make it green) or 2 tbsp of cooked spinach juice
- 3 tbsp Sugar or 2 tbsp Splenda
- In a large mixing bowl, mix heavy cream and sugar or Splenda on high until soft peaks are formed. (IF using Cool Whip, mix peppermint extract and desired food coloring).
- Add Peppermint Extract (or Green Crème De Menthe) and continue to mix on high until stiff peaks are formed.