Going Green

Going Green

Bring the luck ‘o the Irish to your plate this St. Patty’s Day!  Whip up a day’s worth of green, but do it in the spirit of going green!

That is – don’t even think about reaching for that bottle of green food coloring!  No artificial green beer, pancakes or milk here.  Instead, go green naturally with foods already green in color.

Make Dr. Seuss proud, start your day with “Green Eggs and Ham”.
Defrost frozen spinach, then squeeze dry.  Layer in a blender with eggs, minced onion and a splash of milk.  Puree until smooth.  Scramble the egg mixture in a skillet coated with a drizzle of olive oil.  Top with crumbled feta cheese and dried oregano.  Add a side of Canadian bacon – it’s lower in saturated fat and higher in protein compared to traditional bacon.

Layer an “Emerald Salad-In-A- Jar” for lunch!
In a wide-mouth jar layer:  sliced green onion, small pieces of broccoli, diced zucchini, defrosted frozen peas and a sprinkle of dried thyme.  Fill the remaining half of the jar with a colorful mix of butter lettuce and spinach or arugula.  When it’s time for lunch, simply empty your salad to a plate, then top with green-hued pumpkin seeds and balsamic vinaigrette.

Try these lucky leprechaun snacks:
Fill hard-boiled eggs with guacamole.  Turn lightly steamed asparagus spears into dippers for salsa verde (try sugar snap peas or green bell pepper strip, too).  Munch on edamame (baby soybeans) for a fiber and protein boost. Make kale chips.  See recipe below.

Put a little green in your glass, too!
Brew a pot of green tea.  Float slices of cucumber, lime and chunks of frozen honeydew melon in pitcher of water. Make a dessert smoothie with key lime flavored Greek yogurt, kiwi, green grapes and few leaves of baby spinach.

You’ll earn the pot ‘o gold at dinner when you dish up pesto-baked chicken with roasted green beans or Brussels sprouts or serve steamy bowls of green lentil, split pea or lightened-up creamy broccoli soup.  Serve with slices of green pear or apple, too!    

Kale Chips
Kale chips are all the rage, and what a fun way to eat your green veggies! This vegetable side is delicious served right from the oven and is guaranteed to be a conversation starter.

1 bunch kale

1 tablespoon olive oil

¼ teaspoon season salt or salt-free blend (such as Penzeys’ “Forward” seasoning)

Preheat oven to 350 degrees.  Line a non-insulated cookie sheet with parchment paper.  With a knife or kitchen shears, carefully remove the leaves from the thick stems of the kale and tear leaves into bite-sized pieces.  Wash and thoroughly dry kale with a salad spinner.  Drizzle kale with olive oil and sprinkle with seasoning salt.  Bake until edges brown, but are not burnt, about 10-15 minutes.  Makes 6 servings.

Per servings: 65 Calories, 0 mg Cholesterol, 3 g Fat, < 1 g Saturated Fat, 102 mg Sodium, 9 g Carbohydrate, 2 g Fiber, 3 g Protein.

Recipe courtesy of MoBap Executive Chef Nikki James.


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