Healthy & Green for St. Patrick's day

The photo above is a flashback to a favorite photo of a St. Patrick's Day breakfast for my son when he was around 5 years old!  We loved making these special GREEN "treats"!  We have the green covered for St. Patrick's Day with our Shamrock Smoothies, Leprechaun Sticks with Coconut Fruit Dip and Spinach Muffins! Now that he is 10, we thought we would remake them again to see if he was still a fan!  Check out all the recipes below!

Shamrock Smoothies
Ingredients:

• 2 cups water
• Handful of Spinach
• 1 cup green grapes
• 1 peeled kiwi
• ½ green apple
• 1 few leaves of fresh mint
• 1 tablespoon chia seeds
• Ice

Directions:

1. Add all ingredients to a blender and blend until smooth. ​

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Coconut Fruit Dip
Ingredients:

• 1 cup raw, unsalted cashews, soaked for 30 minutes, then rinsed and drained
• 2 tbsp. water
• 2 tbsp. non dairy milk, coconut, almond or rice milk
• 1 tbsp. maple syrup
• 1 cup coconut milk yogurt (vanilla flavor works best)
• 1 tsp of cardamom
• Dash of cinnamon
• Shredded coconut for garnish on top

 
Directions:

1. Blend the cashews, water and coconut, almond or rice milk first for a minute or so on high speed.
2. Add the maple syrup and yogurt and blend again for a few seconds. 
3. Add the spices and blend well. 
4. Pour into a small bowl, then garnish with shredded coconut.  Serve with fruit sticks.

For a St. Patrick's Day theme for kids, add your favorite green fruit to wooden skewers to make these fun Leprechaun Fruit Sticks.

Leprechaun Fruit Sticks

• Kiwi
• Green Apple
• Green Grapes 
• Wooden Skewers  

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Spinach Muffins
Ingredients:

• 2 cups whole wheat flour
• 2/3 cup sugar
• 2 tsp baking powder
•  ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
•  ¼ cup applesauce
• ¾ cup almond or soy milk
• 4 cups fresh spinach
• ½ cup mashed banana (about 1 banana)
• 2 tsp vanilla extract

Directions:

1.      Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
2.      Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3.      In a blender, add applesauce, non dairy milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low until combined.
4.      Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5.      Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
 

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