Though I’m a big believer in adding lots of green to your meals year-around, there’s no better excuse than a holiday-related theme. So if you’ve been waiting for that extra special opportunity to hit up the farmer’s market and come home with an armful of leafy goodness, then let St. Patrick’s Day weekend be your inspiration.
Every year I get in trouble with someone on social media by writing “Patty’s” instead of “Paddy’s.” It’s a real embarrassment to my Irish roots, and further proof that the Eastern European Jewish side has won out on the cultural front.
So to help add a little green flair to the blog this week, I’ve got a menu from Erin Clarke of Well Plated. Not only is she one of my favorite healthy hedonists on the web, but Erin also has some serious Shamrock street cred. (And luckily has always been too nice to Paddy-shame me.)
Since the other half of the St. Patrick’s Day culinary mantra involves things that are a wee bit less healthy than their green counterparts, these tasty veg-centric dishes from Erin are just what you need to offset all that stout over the weekend! Read on for her recipes and why she loves them.
From one healthy hedonist, to another,
This is one of my favorites for weeknight dinner—it’s quick and easy to make, packed with healthy greens, but still feels special thanks to a splash of white wine and a sprinkle of walnuts. I love the warmth and crunch the walnuts add, and the white wine? What’s left in the bottle once you’ve splashed a bit into the pasta is the cook’s reward!
Healthy Shamrock Shake (Avocado Mint Smoothie)
McDonald’s Shamrocks Shakes were a favorite treat of mine when I was younger, so a few years ago, I decided to indulge and order one for posterity. Well, either McDonald’s changed its formula or my memory was heavily skewed, because that cup of slime tasted nothing like the yummy shamrock shakes of my childhood. The flavor was artificial with an unpleasant aftertaste, and the ingredient list made me shudder. I decided to come up with my own wholesome version, and this avocado mint smoothie is the result! It’s packed with super foods, gloriously creamy, and that green is all natural, thanks to fresh mint and a handful of spinach.
a.k.a. “Dump and Go Broccoli Soup,” “Lazy Girl Broccoli Soup,” and “This is What I Cook When I Don’t Feel Like Cooking Broccoli Soup.” Simply dump all the ingredients in your crock pot, then set it and forget it. The leftovers keep in the refrigerator for a few days and can be frozen for months, so this is a great recipe to make in batches, then stow away for later.
This is another top weeknight pasta pick. Avocados are the perfect base to create a sauce that tastes ultra rich, but is comprised entirely of feel-good healthy fats. Jalapenos and peppery arugula make this pesto a little sassy, and for anyone with a nut allergy, this pesto is completely nut-free, so all can enjoy.
Quiche is one of the most versatile dishes you’ll find—serve it for the fanciest brunch or enjoy a slice in your PJs with a glass of wine and The Bachelor. Store-bought pesto gives this quiche big flavor for little work, Greek yogurt makes the filling creamy while keeping it healthy, and you can toss in any veggies you love or have on hand. You can freeze whole, baked quiche for up to two months or tightly wrap and freeze individual slices. Reheat the leftovers in your oven, and the quiche will be just as fresh as if you had baked it that morning.