Let’s be honest, while St. Patrick’s Day isn’t actually until tomorrow, chances are you’ve been strolling & celebrating all March long! You’re probably looking for a festive way to celebrate the luck of the Irish without having to ride the struggle bus to work on Wednesday 😉 If this sounds familiar, you’re in luck – we’ve rounded up some of our favorite green recipes to help you enjoy the holiday without risking a loss of your hump-day workout!
Breakfast: Shamrock Protein Shake from Dashing Dish
An awesome post-workout breakfast, this protein shake is just as tasty as McDonald’s seasonal favorite, minus the calories and sugar! Simply mix the following ingredients in a blender and head out the door with a clear mind & happy belly!
- 1/2 C lowfat cottage cheese
- 1/4 C vanilla/plain protein powder (we recommend Perfect Fit by Tone It Up)
- 1/8 t mint extract (or to taste)
- 2-3 packets of stevia or sweetener of choice
- 5-10 ice cubes (more or less, depending on how thick you like your shake)
- 4 oz water (again, more or less depending on thickness)
- 2-3 drops green food coloring (or a handful of spinach) to make it green!
Lunch: Cobb Salad with Green Goddess Dressing
There’s nothing better than a huge salad filled to the brim with tasty, fresh ingredients similar to what they’re serving up over at Nally Fresh in Canton (ps. we’re OBSESSED, but that’s for another post!). This simple recipe satisfies your cravings and is topped with a yummy Green Goddess Dressing – which can be paired with your other fav salads too!
Simply mix all below ingredients in a food processor or blender:
- 1 small garlic clove, peeled
- 1 C basil leaves
- 1/2 C fat-free Greek yogurt
- 1/3 C parsley leaves
- 1/4 C canola mayonnaise
- 2 T fresh lemon juice
- 1/2 t kosher salt
We don’t discriminate when it comes to hummus – I’ve honestly never come across a hummus I didn’t like – but TJ’s edamame hummus is my all-time favorite and I cannot wait to try this copycat recipe from ohmyveggies with some sliced veggies & pita chips!
- 1 C cooked edamame
- 1/4 C tahini
- 2 t. lemon juice
- 1 garlic clove, peeled
- 2 T coarsely chopped fresh herbs (optional–I used rosemary, thyme, and basil)
- 2 T olive oil (add more if you like your hummus creamier)
- Salt to taste (I used 1/4 tsp.)
Combine edamame, tahini, lemon juice, garlic, and herbs in food processor. Process until smooth. Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated. Season with salt to taste and serve.
Cocktail: Skinnygirl Cucumber Refresher
If the traditional Guinness ain’t your thang, try whipping up this cucumber-infused adult beverage instead!
- 1 1/2 parts Skinnygirl Cucumber Vodka
- 4 mint leaves
- 1 large basil leaf
- 1 lime wedge
- 2 parts soda water
- 1/2 tsp. agave nectar
Squeeze lime wedge into glass. Muddle lime wedge with mint, basil leaves and vodka. Add ice and top with soda water. Add agave nectar and stir, then garnish with lime wedge. Cheers, lassies!
Dinner: Vegan Creamy Ginger-Coconut Kale Zucchini Spaghetti
This unbelievably healthy recipe just screams too involved/fancy for a weeknight dinner, but looks can be deceiving! According to Inspiralized, total prep + cook time is just 30 minutes, meaning you can still make it to Esther’s 6PM spin class at REV and eat a solid dinner before 9PM (spoiler alert: our friends at REV will be serving up green beer after every class tomorrow night!).
- 1/2 T extra virgin olive oil
- 3 garlic cloves, minced
- 2 1/2 T fresh ginger, peeled and minced
- 1 15 oz can lite coconut milk
- 2 t lemon juice
- Red pepper flakes, to taste
- Kosher salt and freshly ground pepper, to taste
- 3 C chopped kale
- 1/4 C packed fresh basil
- ¼ C raw cashews
- 6 medium zucchinis, Blade C, noodles trimmed
- 3/4 C defrosted green peas
- In a large pot over medium heat, add in the olive oil. Once heated, add the garlic and ginger and cook for 1-2 minutes or until fragrant.
- Add in the coconut milk, lemon juice, red pepper flakes and season with salt and pepper. Stir to combine and then add in the kale. Cover and cook until the greens have wilted, about 5 minutes.
- Transfer the kale mixture to a high-speed blender and add in the basil and cashews. Blend until smooth and creamy and set aside.
- Wipe down the pot and place back over medium heat. Add in the zucchini noodles and peas and toss for 3-4 minutes or until cooked to al dente or your preference. Once cooked, divide into bowls and top with green sauce. Serve immediately.
There you have it friends, hope you enjoy going green tomorrow!!