That holiday that celebrates the truth serum (beer), downright comfort food (meat and po’tatahs), and my favorite color (green) is coming up on Thursday and we had better stoke the fire about it, one green recipe at a time. Truth be told, St. Patrick’s Day snuck right up on me this year, but you betchyo bottom dollar, I’ll be drinking a brew, eating some Irish Soda Bread, Colcannon, and Shepherd’s Pie.
As I mentioned in Saturday’s Meal Plan post, Sarah and I met up in Anaheim, CA at the end of last week to attend Expo West through the weekend, where we got to meet some of the amazing folks behind the brands we’ve been working with, as well as make new connections. It was pretty epic seeing the plethora of healthy food and healthy food lovers all in one area, and we even got to spend some quality time with Nicole, Arman, and Stephie.
Now that I’m home safe and sound, I’m ready to paint the kitchen green. You on board?
The Shamrock Shake. Are you familiar? It’s that milkshake that you can get from the golden arches this time of year in honor of St. Patrick’s Day. Truth be told, I’ve never had the classic Shamrock Shake, but I can imagine with my mind’s taste buds it’s fabulous display of minty sugar coma heaven. I’m always up for refreshing mint ice cream, but try to avoid the high-octane dairy and sugar intake.
Enter: this healthified version.
Using non-dairy milk, super ripe bananas for sweetening, fresh mint, and even a handful of spinach, you basically end up with a mint smoothie that makes you feel like you’re consuming something decadent, but really it’s good for you. The fresh mint flavor makes this so refreshing – perfect with breakfast or a mid-day snack.
This healthy take on the shamrock shake awards you vitamins and minerals and contains only natural sugars. Add some cacao nibs (or chocolate chips if you have them) for a mint chocolate adventure. If you have pitted mejool dates on hand, you can use a few in place of the banana for the sweetening. You can also add a drizzle of pure maple syrup, honey, or agave for a sweeter shake.
I’ve made this shake using unsweetened almond milk (as seen in the recipe), and full-fat canned coconut milk. I’ll tell you what, the coconut milk version turns out supair riche (<- said in French accent), and is the version I recommend provided you’re okay with the fat and calorie consumption. For the lightened up version, almond milk’ll still do you good.
Paint your smoothie-shake green!