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10 Tasty Green Foods for St. Patrick's Day

Whether you dress up in green or hit up your local watering hole for a pint of brilliantly colored beer, there’s nothing like ringing in St. Patrick’s Day with some festive cheer. This year, celebrate by cooking up some edible treats that are all SHAPE (and leprechaun)-approved! We rounded up 10 bright green dishes, drinks, and desserts that serve up plenty of delicious flavor without packing in extra calories. 

RELATED: Get over 100 healthy juice and smoothie recipes and transform your health with the new book, Clean Green Drinks!

Key Lime Yogurt Pie

160 calories, 16 grams sugar, 4 grams fat, 26 grams carbohydrates, 5 grams protein

You won’t need the luck o’ the Irish when you’re whipping up this low-cal key lime pie. Thanks to fat-free cream cheese and light yogurt, this no-bake dessert won’t max out your daily calorie intake.

Ingredients:
2 tbsp. cold water
1 tbsp. fresh lime juice
1 1/2 tsp. unflavored gelatin
4 oz. fat-free cream cheese, softened
3 containers (6 oz. each) Yoplait Light Thick & Creamy key lime pie yogurt
1/2 c. frozen (thawed) reduced-fat whipped topping
2 tsp. grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz.)

Directions:
In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Makes 8 servings.

Recipe provided by Betty Crocker

Kale Apple Pineapple Chia Seeds Juice
Jamba Juice

190 calories, 32 grams sugar, 2 grams fat, 43 grams carbohydrates, 3 grams protein (per 12-oz drink)

This is a smart choice because this combination gives you vitamins, fiber, and plant protein. Kale, a superfood, is chockfull of vitamins A and C, while chia seeds provide 3g of fiber and healthy fats. The sugar comes from fresh fruit and provides quick energy plus nutrients, while the 3g protein and 4g fiber help you stay full for a few hours. Gluten-free and dairy-free to boot, you'll be surprised by how much healthy nutrition is at your fingertips!

Want to try it for free? Jamba Juice is giving away a million smoothies and juices for free! Click here for details.

Monster Veggie Burger

160 calories, 16 grams sugar, 4 grams fat, 26 grams carbohydrates, 5 grams protein

Veggie burgers often get a bad rap, but this wholesome recipe will change your mind. Made with chick peas, veggies, and just the right amount of seasoning, these patties are loaded with both flavor and good-for-you perks.

Ingredients:
1 15-oz. can Progresso chick peas (garbanzo beans), drained, rinsed
1 egg
1 clove garlic, finely chopped
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. coarse (kosher or sea) salt
1 c. chopped fresh spinach
1/2 c. shredded carrot
2 tbsp. chopped fresh cilantro
3/4 c. Progresso panko bread crumbs
2 tbsp. canola oil
Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)
Sauces, as desired (spicy mustard, Sriracha, ketchup, citrus vinaigrette)

Directions:
In food processor bowl, place chick peas, egg, garlic, smoked paprika, coriander, cumin, and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot, and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 in. in diameter and 1/2 in. thick. In 10-in. nonstick skillet, heat 2 tbsp. canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve veggie burgers stacked with toppings and drizzled with sauce.

Makes 4 servings.

Recipe provided by Betty Crocker

Mint Chocolate Oatmeal

303 calories, 4.5 grams sugar, 5 grams fat, 33.6 grams carbohydrates, 26.7 grams protein

These minty green-colored oats make a festive St. Patrick’s Day breakfast. The mint and chocolate flavors go hand in hand to boost the oats with an almost dessert-like flavor, while chia seeds add nutritional value in the form of omega-3s and fiber.

Ingredients:
1/2 c. oats mixed with 1 1/2 c. water
1 tbsp. chia seeds
1 scoop SunWarrior Protein Powder
2-3 tsp. mint extract
1 tsp. cacao powder
Green food coloring

Directions:
Microwave 1/2 c. oats with 1 1/2 c. liquid (water or milk). After oats are cooked add chia seeds, protein powder, mint extract, cacao powder, and food coloring. Mix all together. You could make the oats night before and refrigerate overnight for cold oats or cook in the morning and enjoy hot. For the chocolate frosting, mix 1 scoop SunWarrior Vanilla Protein Powder, 2 tbsp. cocoa powder, stevia, and water.

Makes 1 serving.

Recipe provided by Healthy Diva Eats

Garlicky Kale Salad

114 calories, 3 grams fat, 7 grams carbohydrates, 4 grams protein

You can’t get greener than a bowl of kale! Thanks to a zesty mix of lemon juice, apple cider vinegar, and minced garlic, this recipe yields a salad bursting with flavor. Each serving is low in calories and fat but high in fiber and antioxidants, so dig in!

Ingredients:

1/2 bunch raw kale, washed, de-stemmed, and dried

1 tbsp. tahini

1 tbsp. apple cider vinegar (or water)

1 tbsp. lemon juice

1 tbsp. Bragg’s liquid aminos (tamari or soy sauce would work too)

2 tbsp. nutritional yeast

1 tsp. minced garlic (1-2 cloves garlic)

Sesame seeds to taste as garnish (optional)

Directions:
Break or cut kale into bite size pieces and place in a large bowl. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable, particularly for those who are skeptical of eating raw kale. Sprinkle on some sesame seeds before serving if so desired.

Makes 4 servings.

Recipe provided by Eating Bird Food

Zucchini Cakes

63 calories, 1.1 grams sugar, 2.1 grams fat, 7.6 grams carbohydrates, 3.6 grams protein

While these crunchy cakes are more yellow in color than green, they’re still a perfect St. Paddy’s Day treat for your family and friends. Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbs, and fat.

Ingredients:
1 large zucchini, grated
1 large egg
1 c. panko bread crumbs
Salt and pepper to taste
1 tbsp. Adobo spices
1/2 c. Parmesan cheese, grated

Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

Makes about 12 cakes.

Recipe provided by Just Putzing Around the Kitchen

Green Eggs

143 calories, 1.2 grams sugar, 9.1 grams fat, 3.8 grams carbohydrates, 12 grams protein

A clever take on Dr. Seuss’ Green Eggs and Ham, this easy-to-make recipe doesn’t even require fake food coloring! Instead, harness the healthy powers of a veggie like fresh kale or spinach to tinge the scrambled eggs with a green hue.

Ingredients:
6 eggs (pastured and/or organic eggs recommended)
1 tbsp. milk (whole milk recommended)
2 tbsp. onion, roughly chopped
1 c. fresh kale or spinach leaves, washed with big stems removed
Salt and pepper to taste
Butter for frying (organic and/or grass-fed butter recommended)

Directions:
Combine first 5 ingredients in a blender (including the salt and pepper) and blend until the greens are pureed into little bits. Heat a big pat of butter in a frying pan over medium-low heat. Once the butter has melted pour the egg mixture into the warm pan. Let it sit for a couple minutes before you begin to stir and scramble with a spatula. Cook until eggs are done all the way through.

Makes 3 servings.

Recipe provided by 100 Days of Real Food

Green Detox Soup

255 calories, 6.5 grams sugar, 15.3 grams fat, 26.6 grams carbohydrates, 10 grams protein

A delectable fusion of healthy vegetables, this green soup is great to serve on St. Patrick’s Day (and also ideal for detoxing the next day!). Avocado, broccoli, and arugula not only lend the soup its rich emerald shade, but ensure that every sip is brimming with nutritional benefits too.

Ingredients:
1/2 Haas avocado
8-10 decent-sized broccoli clusters (stems kept at least 1 in. long)
1/3 onion of choice
2 handfuls arugula
1 tbsp. olive oil
Salt (about 1 tsp.) or to taste
1 tbsp. apple cider vinegar
Red pepper flakes (about 1/4 tsp.) or to taste
Drizzle of honey or agave
Juice from half a lemon
1 in. minced ginger root
1 c. water

Directions:
Lightly steam the broccoli. Remove from heat when bright green. Saute onions in olive oil until just soft. Place cooked broccoli and onions and all the other ingredients in a blender, food processor, or use hand immersion blender. Add 1/2 c. water and blend. Keep adding more water until you reach desired consistency. Add any additional salt to taste. Enjoy hot or cold!

Makes 2 servings.

Recipe provided by Honest Fare

Quinoa-Stuffed Roasted Green Peppers

436 calories, 15 grams fat, 57 grams carbohydrates, 27 grams protein, 16 grams fiber

For a hearty lunch or dinner idea, look no further than these roasted green peppers. Stuffed with quinoa and other healthy ingredients (like edamame, tomatoes, and mushrooms), these tender peppers offer a vegetarian-friendly meal that’s sure to impress guests.

Ingredients:
1/2 tbsp. olive oil
1 c. frozen edamame, thawed
5 white mushrooms, sliced
1 roma tomato, diced
1 c. fresh spinach
2 organic green bell peppers
1 tbsp. teriyaki stir-fry sauce
1/2 c. uncooked quinoa, rinsed and cooked
1/3 c. water

Directions:
Heat oil in a skillet over medium-high heat. Add edamame, mushrooms, and tomato, stirring until cooked, roughly 5-7 minutes. Add spinach and cook until spinach is wilted. Add in the stir-fry sauce and cook until coated. Remove from heat and place in a medium-sized bowl with cooked quinoa. Toss to combine. Set aside to let the filling cool until just warm. Meanwhile, preheat the oven to 350 degrees. Slice the tops off the peppers, and then core and seed them. Stuff each pepper with the filling, packing it down until each pepper is filled to the top. Place the peppers in a baking dish and replace the tops. Add the water to the bottom of the dish. Cover everything with aluminum foil and bake for 30 minutes. Remove foil, then bake for an additional 20-25 minutes until peppers are soft and juicy. Remove peppers from baking dish and serve.

Makes 2 servings.

Recipe provided by Eating Bender

Green Chile Chicken

456 calories, 4.9 grams sugar, 17.5 grams fat, 18.4 grams carbohydrates, 54.6 grams protein

This delicious soup calls for a lot of ingredients, but the result is well worth rounding them up! The combination of spices and veggies, especially the kick from jalapeño and green chiles, makes this concoction one tasty dish.

Ingredients:
1 tbsp. vegetable oil
1 medium onion, diced
1 red pepper, trimmed and chopped

1 carrot, coarsely chopped

1 jalapeno chile, seeded, trimmed, and minced

1 4-oz. can chopped green chiles, drained

4 garlic cloves, minced

1/2 tsp. cumin

Salt and freshly ground black pepper

2 tbsp. all-purpose flour

2 1/4 c. chicken broth

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-in. chunks

1 c. corn kernels (frozen is fine)

2 tbsp. fresh lime juice

2 tbsp. chopped fresh cilantro

Directions:
Heat the oil in a Dutch oven over medium heat. Add the onion, bell pepper, carrot, and jalapeno. Cook about 4 minutes, until the vegetables are soft. Stir in the green chiles, garlic, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook 1 minute, until aromatic. Stir in the flour until incorporated. Stir in the broth and chicken, bring to a simmer, and cook for 5 minutes. If using fresh corn, stir it in and cook for 5-10 minutes. If frozen, cook the chicken 5-10 minutes, until no longer pink, then add the corn and cook 1-2 minutes more. Stir in the lime juice and cilantro and add extra salt and pepper to taste. Serve with corn tortillas, charred over the stove flame.

Makes 4 servings.

Recipe provided by Cara Eisenpress of Big Girls, Small Kitchen