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5 Clean Eating Green Recipes for St. Patrick's Day

St. Patrick’s Day is coming up, and we know you guys will be tempted to drink a ton of green beer and eat bad food. Instead, here are some fun ways to eat clean and green this upcoming holiday we thought that you might like.

Super Green Smoothie Bowl


  • 1/4 ripe avocado
  • 2 medium ripe bananas, previously sliced and frozen
  • 1 cup fresh or frozen mixed berries (organic when possible) - use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie
  • 2 large handfuls spinach (organic when possible)
  • 1 small handful kale (organic when possible), large stems removed
  • 1 1/2 - 2 cups unsweetened non-dairy milk (will depend on if your berries are frozen)
  • 1 Tbsp flax seed meal
  • Optional: 2 Tbsp salted creamy almond or peanut butter
  • Roasted unsalted sunflower seeds
  • Granola
  • Raw or roasted nuts (almonds, pecans, walnuts, etc.)
  • Shredded unsweetened coconut
  • Fresh berries
  • Hemp seeds
  1. Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
  2. Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
  3. For the green smoothie I used strawberries, which let the green color come through more. For the purple bowl I used darker berries (raspberries, blackberries, blueberries).
  4. For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
  5. Divide between 2 serving bowls and top with desired toppings!
  6. Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.

Green Pancakes

  • 4 cups spinach leaves
  • 2 large eggs
  • 1 Tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 2 Tbsp Honey (or preferred sweetener)
  • 1/2 cup plain (or vanilla) Greek yogurt
  • 1/4 cup milk (plus more if needed)
  1. Blend together in a high powered blender until very smooth and frothy. In another bowl combine:

1 1/2 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

  1. Mix dry ingredients with green mixture until combined
  2. Add more milk if the consistency is too thick to pour into a pancake
  3. Pour batter in 1/4 cup portions onto a hot greased griddle or pan
  4. Cook until golden on both sides
  5. Serve warm with toppings of choice

Cilantro Lime Rice

  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • salt to taste
  1. Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat.
  2. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes
  3. Remove from the heat, add the lime juice, cilantro, and salt
  4. Fluff with a fork and serve.

Kale Chips

  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling
  1. Preheat the oven to 275 degrees F.
  2. Remove the ribs from the kale and cut into 1 1/2-inch pieces
  3. Lay on a baking sheet and toss with the olive oil and salt
  4. Bake until crisp, turning the leaves halfway through, about 20 minutes
  5. Serve as finger food.

Greek Broccoli Salad

  • 1 large head of tightly pack broccoli (about 1¼ pounds), florets removed and sliced into small, bite-sized pieces
  • ⅓ cup roughly chopped sun-dried tomatoes*
  • ¼ cup chopped shallot or red onion
  • ¼ cup crumbled feta cheese or thinly sliced kalamata olives
  • ¼ cup sliced almonds
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup or agave nectar
  • 1 clove garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt, more to taste
  • Pinch red pepper flakes
  1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
  2. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well. For best flavor, let the salad rest for 30 minutes before serving (but like I said, it's great right away, too!).

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