Looking to for ways to get green this St. Patrick’s Day? These recipes from our blogger friends are straight from the pot of gold at the end of the rainbow!
You’ll be over the rainbow for this Avocado Hummus with homemade tortilla chips in the shape of shamrocks! Recipe provided by our blogger friend, Karman at The Nutrition Adventure.
- 4 12-inch Whole wheat tortillas
- 1/4 cup Extra-virgin olive oil
- 1 15.5 oz. can Great Northern Beans
- 1 Avocado
- 1/4 cup Fresh cilantro leaves
- 1 Large garlic clove
- 1/2 Jalapeno, seeds and ribs removed
- 1/8 tsp. Salt
- Cooking spray
- Cayenne pepper, to taste
- Preheat oven to 350 degrees F and line a 18×13 baking sheet with aluminum foil. Spray the foil with cooking spray.
- Serve hummus with tortilla chips and fresh vegetables, if desired. Keep hummus in an air-tight container in the refrigerator for up to 2 days.
- While the tortilla chips are baking, prepare hummus by combining the olive oil, beans, avocado, cilantro, lime juice, garlic, jalapeno, cumin, salt, and cayenne pepper in a food processor or blender, processing until smooth. If more liquid is needed to make the hummus smooth, add 1 tablespoon of water at a time until desired consistency is achieved.
- Place baking sheet in the oven and bake for 10 minutes, turning the tortillas over half way through baking. Allow tortilla chips to cool thoroughly.
- Use a shamrock-shaped cookie cutter, or a circle cookie cutter, to cut out tortilla chips. Place the cut tortillas on the baking sheet, being sure to not overlap. Spray the tortillas with cooking spray and sprinkle with kosher salt.
Celebrate St. Patrick’s Day with a creamy and decadent bowl of warm broccoli cheddar soup, topped with shamrock-shaped croutons. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.
- 2 Tbsp. Olive oil
- 1 1/2 cups White onion, chopped
- 2 Celery stalks, chopped
- 5 cups Broccoli florets, save a few for garnish
- 1 Medium Yukon gold potato, chopped
- 4 cups Sprouts Vegetable Broth
- 1 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1 cup Milk (2% or whole)
- 2 cups Cheddar cheese, grated
- 4 Large garlic cloves, minced
- 1 tsp. Dried oregano
- 1 tsp. Dried thyme, crumbled
- 1/2 tsp.Black pepper
- 1/2 cup Olive oil
- 6 slices Sour Dough bread
- For the soup: Heat oil in a large saucepan. Add onion and cook for 5-7 minutes, until tender. Add garlic and cook for 1 minute.
- Add celery, broccoli and potato. Cook for 2 minutes and stir in vegetable broth, 1 teaspoon salt and pepper. Cover and simmer for 20 minutes or until potato is soft.
- Transfer to a blender and blend until smooth or blend with an immersion blender in the saucepan. If blended in a blender, return soup to saucepan, add milk and stir in cheese until it melts. Serve. Garnish with small broccoli florets and croutons.
- For croutons: Preheat oven to 350° F. Combine garlic, oregano, thyme, 1/2 teaspoon salt, pepper and oil in a small saucepan over low medium heat. Bring to simmer for 5 minutes.
- Cut out bread with a 2-inch shamrock cookie cutter. Cut any remaining bread in cubes.
- Arrange shamrock cutout bread and cubes in one layer on a baking sheet. Brush with oil mixture on all sides. Bake for 12-14 minutes until gold and crispy. Serve as soup topping.
Cookies and Cream Shamrock Cookies
These cookies can be cut into any shape, but they’re perfectly cute for St. Patrick’s Day in a simple shamrock shape. Topped with buttercream frosting, these cookies are flavorful and delicious. Recipe provided by our blogger friend, Glory at Glorious Treats.
- 2 1/2 cups All-purpose flour
- 3/4 cup Crushed chocolate sandwich cookie crumbs (about eight)
- 1 tsp. Baking powder
- 1/2 + 1/4 tsp. Salt
- 1 1/2 cups Unsalted butter
- 1 cup Sugar
- 1 Egg
- 1 1/2 tsp. Vanilla extract
- 2 oz. Cream cheese
- 2 cups Powdered sugar
- Natural green food coloring
- For the cookies: Add chocolate sandwich cookies to a large zipper lock bag and crush (with a rolling pin) until crumbs. Measure out crumbs, making sure to scrape the inside of the bag as needed to get all the bits. You do not need to remove the filling from the cookies.
- Add 3/4 cup crumbs into a large bowl with flour, then add baking powder and salt and set aside.
- In the bowl of an electric mixer, add 1 cup butter (cold, but cut into pieces) and blend until butter is smooth.
- Add sugar and blend until well combined and fluffy.
- Add egg and 1 teaspoon vanilla and blend until fully incorporated.
- With the mixer on low, slowly add the flour/crumb mixture. Blend until all ingredients are combined and the dough begins to pull away from the sides of the bowl.
- Remove dough and roll out on a lightly floured work surface, or roll out between two sheets of plastic wrap (and then no flour is needed). Roll to dough to about 3/8″ thick. Cutout desired shapes and place on a baking sheet lined with parchment paper or a Silpat type liner.
- Chill entire baking sheet of cookies (in the fridge) while you heat the oven to 350F. Bake cookies for about 10 minutes, or until the top surface of the cookies not longer looks moist. Allow to cool a few minutes on the baking sheet, then move to a cooling rack. Cool completely before frosting.
- For the frosting: In the bowl of an electric mixer, beat 1/2 cup butter until smooth. Add cream cheese and continue to blend until fully smooth.
- Add 1 cup of powdered sugar and blend. Add 1/4 tsp. salt and 1/2 tsp. vanilla and continue to blend.
- Add second cup of powdered sugar and mix until smooth and fluffy. Add food coloring, as desired.
- Spread frosting onto fully cooled cookies, or add frosting to a piping bag and fill in the cookies with a tight zig-zag pattern (as shown).
Shamrock Spinach Pancakes
You’ll be surprised to find out these family-friendly pancakes don’t have an overwhelming taste of spinach and will make eating a healthier breeze. Recipe provided by our blogger friend, Holly Baker at A Bakers House.
Note: If you’d like to make shamrock shaped pancakes, place a metal cookie cutter sprayed with baking spray on your heated pan. Fill with a thin layer of spinach pancake batter. Wait until bubbles form then remove the cookie cutter with tongs (the cookie cutter will be HOT!), flip the pancake and cook for an additional 30 seconds. Spray the cookie cutter again before using for the next pancake.
- 1 2/3 cups Gluten-free pancake mix
- 1 1/2 cups Water
- 1/2 cup Tightly packed fresh spinach leaves
- 1/2 cup Sprouts Organic Maple Syrup
- 2 Tbsp. Sprouts unsalted butter
- Baking Spray
- Heat a large pan or griddle over medium-high heat. Spray with baking spray.
- Pour batter onto the heated pan. Wait until bubbles start to form in the middle of the pancake, then flip and cook for another 30 seconds.
- Serve with butter and syrup.