St. Patty’s Day
This day is a favorite for most people, but if your trying to lose weight it can also be a big distraction.
Just because you are trying to eat healthier and exercise does not mean you can’t participate in this very fun holiday that involves pots of gold, little green men and a lot of fun!
This post is to give you some healthy recipes for those favorite St. Patty’s Day treats as well as some beverages that won’t pack on the pounds!
The thing about Irish drinks is that most of them are very thick and heavy. I am going to offer a list of not so fattening Adult beverages to substitute those heavy drinks for…Trust me its worth not feeling guilty when your done!
Irish Soda Bread
Prep time: 35 minutes
Cook time: 10-30 minutes
1 ½ cups Bircher mueslix (recipe to follow)
2 cups all-purpose flour
1 cup whole-wheat flour
1 tbsp. baking soda
1 tsp Maldon salt
1 tbsp. caraway seeds
2 oz. butter
¾ cup Granny Smith apple, grated
¾ cup dried apricots, julienned
¾ cup dried currants
¾ cup walnuts, toasted and chopped
2 oz. honey
8 oz. low-fat buttermilk
For the Bircher mueslix:
Adapted from New York Central restaurant at Grand Hyatt New York
1 container Quaker Rolled Oats
1 quart apple cider
1 ½ quarts skim milk
1 tsp. Ceylon cinnamon, ground
1/2 tsp. nutmeg, ground
1 ½ tsp. Tahitian vanilla extract
6 oz. honey
For the mueslix combine above ingredients and let sit overnight. Use for up to one week.
1. Preheat oven 380 degrees Fahrenheit.
2. Sift flours with baking soda and place in mixer fitted with the paddle attachment. Add salt and caraway seeds.
1. Add diced butter and paddle until butter is pea sized. Add mueslix and paddle until very shaggy.
2. Add apple, apricots, and currants, paddle for 10 seconds to distribute.
3. Whisk together honey and buttermilk. Add to dough, mix until just combined.
4. Form 16 rolls with a scoop or large spoon and floured hands, or form 2 loaves and place on a parchment lined sheet tray.
5. Brush with egg wash and sprinkle with sugar and salt.
6. Cut an X on top of each roll or loaf
7. Bake rolls 10 minutes and loaves 30 minutes, until golden.
Nutrition score per serving (one roll or 1/16 of loaf):
Irish Stew with Beef and Guinness
Prep time: 30 minutes
Cook time: 55 minutes
3 tbps. canola oil
1 lb. lean beef stew meat, preferably top sirloin
1 tsp. fine sea salt
½ tsp. finely ground fresh pepper
½ cup pearl barley
28 fl. oz. water
12 fl. oz. Guinness
¾ lb. carrots
½ lb. yellow onion
1 tsp. dried thyme
2 tbps. Inglehoffer Extra Hot Horseradish
Trim all outer fat and cut the beef into ½-inch cubes. Season the beef with salt & pepper
Rinse the barley in cold water and strain.Thoroughly wash the carrots in cold water & cut into 1-inch lengths. Remove the outer layer of onion skin and finely mince. On medium high heat, in a cast iron or enameled Dutch oven, sauté the beef in the canola oil. Add the onion and sauté until caramelized. Add the water, 6 ounces of Guinness, and the barley. Cover the pot with baking parchment and place the lid over the parchment to seal. Bring to a boil and reduce the heat to medium low.
Continue to cook for half an hour. Remove the parchment and lid .Add the carrots, remaining 6 ounces of Guinness and replace the lid. Cook for an additional 15 minutes on low heat. Return the stew to a rapid boil and add the thyme and horseradish. Stir to thoroughly incorporate the ingredients.
Nutrition score per one cup serving:
Satruarted fat: 2g
Kegs and (Green) Eggs
Prep time: 5 minutes
Cook time: 25 minutes
1 tsp olive oil
1 small sweet onion, thinly sliced
4 egg whites
1 1/2 cups tightly packed baby arugula or spinach leaves, or a combination
2 tbsp. grated Parmesan
Coat a medium non-stick skillet with a thin layer of olive oil, and sauté the onions over a medium flame, stirring very infrequently. Once they soften and begin to brown on each side, return the flame to low and allow to slowly caramelize. During this time, it is important to make sure the onions are spread as evenly as possible across the pan.
Slowly crisp the onions for about 20 minutes. Every few minutes, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The onions will sweeten by condensing in their own juices. If you stir too often, the onions will turn to mush.
Beat the eggs and egg whites together with ¼ teaspoon of salt and a pinch of red pepper. Push the onions to the side of the pan, and pour the eggs in the middle. Slowly scramble over low heat, scooping up the partially cooked pieces from the bottom and redistributing the raw egg. When the egg is almost entirely cooked, add the arugula and the cheese. Stir to combine and cook for another minute or so until the eggs are cooked, but not overdone. Taste for salt and serve immediately.
Nutrition score per serving (about ½ cup):
Saturated fat: 2g
For some more amazing St. Patty’s Day Recipes then Click Here! Don’t forget to wear green!