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Everyone's Irish on St. Patrick's Day!

Toni-Ann DiSantis

Everyone's Irish on St. Patrick's Day!   

St. Patrick’s day is a funny thing here in the states. It’s the one time each year that people seek out green food and drinks, and they aren’t the healthy variety either. Everything from green beer to green sausage is part of the American version of this holiday.

And what’s funnier, is that this holiday is a very different experience in Ireland. At least that is what I have been told by people who live there. They don’t do all the “crazy American green stuff” like we do. And corn beef and cabbage is not something the Irish immediately seek out for a celebration.

But any way you look at it, it’s here to stay in the States, and green food is getting more and more “creative”. But instead of filling your body with all that green chemical food coloring, how about eating some clean eating, green foods that are actually beneficial due to their green coloring! Foods like spinach, avocado, kale and zucchini.

Here are some recipes to celebrate being green the healthy way.




Pear and Arugula Smoothie


·      1/2 cup freshly squeezed orange juice

·      1 tablespoon pine nuts (almonds or walnuts would work as well)

·      1/4 cup Greek yogurt (I used fat free)

·      1/2 ripe pear, cored

·      1 1/4-inch slice fresh ginger, peeled

·      1 cup arugula, tightly packed

·      3 - 4 ice cubes


1.    Combine all ingredients in a blender and process until smooth (about 1 minute). Enjoy immediately!


Green Pancakes


40g vanilla casein

50g low fat Greek yoghurt

70g light cottage cheese

1 egg

1/2 tsp baking powder

2 bananas

1 tsp Stevia sugar

1 tsp vanilla essence

5 leaves of swiss chard

*water if needed



1. Mix all the ingredients in a blender. (add water slowly to get a desired constancy)

2. Heat up a non stick pan and apply mixture with a spoon (you can make 3 small pancakes at the same time).

3. When you see that the upper part of pancake is ready, carefull flip it over and bake for 1-2 more minutes.

When pancakes are ready pour some bananas over it.


Sides & Snacks


Cilantro Lime Rice


1 cup long-grain white rice (brown)
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove


In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.


Green Tomato Mozzarella Stacks


8 slices fresh green tomato (make all slices about the same diameter)
4 slices fresh mozzarella
3-4 T Basil Vinaigrette Salad dressing or your choice


Slice tomatoes and fresh mozzarella into slices about the same thickness and diameter. (I made slices that were about 1/2 inch thick, with the mozzarella maybe a little thinner than the tomatoes.)


Make stacks with a piece of tomato, a piece of fresh mozzarella, and another piece of tomato, then drizzle about 1 T Salad Dressing over each stack.

Baked Panko Avocado Fries



2 large avocados, sliced
salt, pepper and cayenne to taste
1/2 cup flour
1 egg, lightly beaten
1 cup panko bread crumbs
1/4 cup light ranch dressing
1 chipotle chili in adobo, chopped


Season the avocado slices with salt, pepper and cayenne to taste, dredge them in flour, dip them in egg and then panko breadcrumbs.
Place the avocado slices in a single layer on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 15-20 minutes.
Serve with a mixture of ranch and chipotle dressing.



Corned Beef & Cabbage


·        Corned Beef and Cabbage Ingredients:

·        3-4 lb corned beef brisket

·        3-4 cloves of garlic

·        pepper to taste

·        1 large head of cabbage

·        2 onions

·        2 garlic cloves

·        1 carrot

·        butter

·        spices to taste


1.      Put corned beef in crock pot for 8 hours on low heat with garlic, pepper and enough water to just cover meat.

2.      About half an hour before beef is done, slice carrots, onion, garlic and cabbage.

3.      Saute onions, garlic and carrots in butter in large skillet until somewhat soft

4.      Add cabbage and spices and cook until soft. Add a little corned beef water from the crockpot if it starts to get dry.

5.      Serve the corned beef over the cabbage.


Spicy Salsa Verde Chicken

·        1 cup basil leaves, packed

·        1 cup cilantro, packed

·        1/2 cup parsley, packed

·         1/2 jalapeno pepper, chopped

·        2 cloves garlic

·        1 small shallot ,chopped

·        zest of 1 lime

·        juice of 1/2 lime

·        3 tablespoons orange juice (fresh is best)

·        salt & pepper

·        1 lb. chicken breasts

·        extra virgin olive oil for grilling


1.      Combine all ingredients except chicken in a blender.

2.      Blend until pureed

3.      Combine chicken breasts with half the salsa mixture in a large bowl, toss to coat, cover and refrigerate for at least an hour, up to overnight.

4.      Heat a stove top grill pan (or outdoor grill if it's not 8 degrees where you are) over medium heat and grease with extra virgin olive oil.

5.      Place chicken breasts on grill pan and cook for about 5-7 minutes per side or until chicken is cooked through. This will depend on how thick your chicken is.

6.      Once cooked through, remove from grill pan and spoon remaining salsa over the top of each chicken breast.

Serve with a lime wedge and garnish with cilantro.