St. Patrick’s Day Menu

St. Patty’s Day. A day to celebrate all things Irish. The Blarney stone. Erin Go ‘Braugh. Corned beef and cabbage. Irish soda bread. Guinness stout. Potatoes.

We’re sure we’re not going to shock you when we tell you most of these foods are not so great for you. So, we culled the recipe archives for other Irish recipes and cleaned them up a bit. With a little luck of the Irish, they will be a hit!

Fun fact: According to the global corporate relations director of Guinness, 13 million pints are sold on St. Patty’s day compared to the usual 5.5 million pints sold a day. Alcohol didn’t used to be a central focus on this celebrated day, as for most of the 20th century, Saint Patrick’s Day was a very religious holiday in Ireland, so all pubs were closed on March 17. Once this day was converted to a national holiday in 1970, the flow of alcohol resumed.

Shamrock shakes seem to be wildly popular on St. Patty’s Day. But this concoction of vanilla ice cream, mint extract and green food coloring falls a bit short in the health category. If you’re looking for a healthy twist on this drink, try out our grown-up version. If green drinks are a regular part of your diet – and they should be – check out our Green Goddess Smoothie  from our cookbook, “No Excuses! 50 Healthy Ways to ROCK Breakfast!”

Healthy Shamrock Shake

Prep Time: 3 minutes

Cook Time: 1 minute

Total Time: 4 minutes

Yield: 1 smoothie

Serving Size: 1 smoothie

Calories per serving: 365

Fat per serving: 13

Carbs per serving: 32

Protein per serving: 32

Healthy Shamrock Shake

Ingredients

  • 1 cup unsweetened vanilla almond milk (homemade is best) or Ripple milk
  • 2 scoops grass-fed vanilla whey protein powder
  • 1 frozen banana, sliced
  • 1 tsp. pure mint extract
  • 4 mint leaves
  • 2 tbs. cacao nibs

Instructions

  1. Place milk, protein powder, frozen banana slices, mint extract, mint leaves, and cacao nibs in a blender and blend until smooth.
  2. Serve in a tall clear glass and garnish with a sprig of mint.
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Irish Smoked Salmon with watercress salad

  • 12 slices pumpernickel bread
  • 12 slices Irish smoked salmon
  • 1 teaspoon minced shallots
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons honey
  • 2 tablespoons chopped capers with their liquid
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon chopped fresh dill
  • 2 teaspoons chopped fresh parsley
  • 2 tbs. extra virgin olive oil
  • 1 lb. watercress, washed and dried
  • 1/4 thinly sliced red onion
  • 1 hard boiled egg, chopped
  1. Toast the bread until slightly crunchy. Remove from the oven and allow to cool. Place one slice of salmon on top of each slice of bread.
  2. In a bowl, combine shallots, garlic, mustard, honey, capers, lemon juice, vinegar, dill, parsley, and a pinch of salt and fresh cracked black pepper. Whisk in olive oil until well-blended.
  3. Add the watercress to the vinaigrette and toss to combine. Place a mound of watercress over the smoked salmon. Top with red onion and hard-boiled egg.

12 servings: Per serving: 177 calories; 7.4 (g) fat; 17.2 (g) carbs; 9.1 (g) protein

Mussels with Garlic and Guinness

  • 2 lbs fresh mussels, scrubbed, debearded, and rinsed in cold water
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons minced fresh thyme
  • 1 cup Guinness stout
  • 2 tablespoons fresh minced parsley, for serving
  • lemon wedge, for serving

Directions
Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients (except the parsley, lemon wedges, and bread) Cook, stirring once or twice, for 6 to 8 minutes, or until mussels open. Discard any that do NOT open.

To serve, divide the mussels among shallow bowls and ladle the broth over them.Sprinkle with the fresh parsley, and serve with a lemon wedge and slices of bread to sop up the juices.

4 servings: Per serving: 154 calories; 3.1 (g) fat; 8.2 (g) carbs; 17.4 (g) protein

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