St Patrick’s Day is the perfect excuse to go green. Whilst celebrating the luck of the Irish, it can be tempting to snack on a myriad of unhealthy treats available, the lucky charm cereal treat bars; cupcakes smothered in green icing and of course, the alcohol. We have found some recipes for you to try out that are sure to fill you up and keep the celebrations low calorie – the best bit? It’s all green!
Avocado Fries
151 calories per serving (5 fries per person)
These finger foods are the perfect, delicious side dish to a St. Patrick’s Day dinner or a wonderful party snack.
To make these, you will need:
- 2 avocados
- 2 eggs, beaten
- 1 and 1/3 cup bread crumbs
- 1 teaspoon lemon pepper
- ½ teaspoon salt
- ¼ teaspoon cumin
- Oil for frying
Method:
- In a medium- sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin.
- Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges and set them aside.
- Heat the vegetable oil to 170 degrees in a large frying pan, adding enough oil so that the oil is about 3-4 inches deep.
- Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again.
- Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown.
- Remove them with a slotted spoon or tongs and set them on a plate lined with paper towels to absorb the excess oil.
- Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with some dipping sauce.
Photo Credit: adventuresincooking.com
http://adventuresincooking.com/2011/03/avocado-fries.html
Kale Chips
147 calories (for the whole batch)
These bite-sized, crispy snacks are a great party food, especially for St. Patricks Day and a healthy alternative to crisps.
This recipe serves 3-4 people and can be adjusted to suit a large number of people for a party. It’s vegan, healthy, green and only 147 calories (for the whole batch).
You will need:
- 3 bunches of Kale, torn into palm-sized pieces
- 3 tbsp Coconut Oil
- 2 tsp Apple Cider Vinegar
- 1 ½ tsp sea salt
- ½ tsp cayenne (optional)
Method:
- Placed the washed palm- sized pieces of kale in a large bowl and add the remaining ingredients. Massage them into the crevasses using your hands for 2-3 minutes.
- Place on a mesh sheet of two dehydrator trays and allow them to dehydrate for 4-5 hours at about 50 degrees.
- Take your lovely, buttery tasting kale chips out of the dehydrator and store them in an air- tight container up to 2 weeks.
Photo Credit: Amanda Froelich
https://life-in-bloom.com/2015/06/04/easy-kale-chip-recipe/
Green Vegetable Pesto Pizza
224 calories per slice
This all-vegetable pizza is made of a broccoli base, is grain free and totally vegetarian! Who said it’s not easy being green?
You will need:
For the pizza base:
- 250g broccoli (1 small medium), roughly chopped
- 1 small onion, roughly chopped
- 2 garlic cloves, peeled
- ½ cup almond meal
- 2 tbsp psyllium husk
- 2 eggs
- Salt
For the kale and basil pesto:
- 5 large kale leaves, destemmed and blanched in boiling water for 10 seconds or so
- 1 cup loosely packed basil
- 1/3 cup roasted hazelnuts
- 1 small garlic clove
- Salt
- 1 tsp lemon juice
- 3 tbsp olive oil
For the pizza toppings:
- 1 small courgette (200g)
- 1 tbsp olive oil
- 30g parmesan cheese, thinly grated
- Any other vegetables you like on your pizza
- Fresh basil leaves, to serve
Method:
- Preheat the oven to 205 C.
- To make the pizza base, add all ingredients to a food processor and pulse until well combined- the mixture should be fine, with the broccoli in breadcrumb- sized pieces.
- Pout the mixture onto a lined oven tray and press down into a flat round shape about 1cm thick. Bake in the oven for 15 minutes.
- To make the pesto, bring a large pot of water to the boil and add the kale leaves. Blanch them only- leaving them in the water for 10 seconds or so.
- Drain and rinse in cold water. Pat the leaves dry with paper towels or a clean tea towel to remove any excess moisture.
- Add the hazelnuts to the food processor and pulse a few times to roughly chop them. Add the rest of the pesto ingredients and pulse until combined. You want the mixture to be a bit smooth, but still with a little texture.
- To cook the courgette, heat a large frying pan over high heat and add the oil and allow it to heat.
- Slice the courgette thinly, and then fry on each side until browned. Remove from the pan and sprinkle with salt.
- To prepare the pizza, cover the cooked base with pesto, the n the courgette slices. Add on any additional ingredients you would like and sprinkle the parmesan on top.
- Bake for 10 minutes.
- Serve topped with fresh basil leaves.
Photo Credit: tohercore.com
http://tohercore.com/green-vegetable-pesto-pizza-grain-free/
Low Calorie Drink: Luck O’ the Mojito
90 calories per glass
This mojito recipe uses fresh green herbs and is only 90 calories. It’s perfect for those who find whiskey too strong and beer too calorific. These can be made with or without alcohol depending on whether you prefer alcohol or not.
You will need:
- 1 teaspoon sugar
- 1 teaspoon water
- Herbs (pinch of fresh ginger, peeled and grated, 3 medium basil leaves, 3 mint leaves)
- Juice of half a lime
- White rum or vodka (whichever you prefer)
- Crushed ice
- Club soda
- Slice of lime
Method:
- In the bottom of a mixing glass, muddle 1 teaspoon sugar, 1 teaspoon water, herbs and the juice of half a lime.
- Pour in 1 oz. of white rum or vodka and stir
- Top the glass with crushed ice and club soda and garnish the side of the glass with a slice of lime.
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