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Saint Patrick’s Day-Part 3

Today I am going to start you off with a recipe on the lighter side of things with a winter green salad.  I was inspired by The Chalkboard Magazine‘s Winter Greens and Walnut Salad, so I made a version of it.  Read below for both The Chalkboard Magazine and my version of a winter kale salad!

The Chalkboard Magazine‘s Winter Greens and Walnut Salad:

Salad Ingredients:

1 large head kale, stalks removed and thinly sliced

1 ⁄2 head Swiss chard, stalks removed and thinly sliced

1–2 tablespoons olive oil or walnut oil

1 tablespoon apple cider vinegar

1 lemon, juiced

Pinch of salt

1 apple (preferably gala), cored and chopped or shaved on mandolin

1 cup Inca berries or golden raisins, chopped

Massage kale and Swiss chard with olive oil, vinegar, lemon juice and salt to break down the fibers

Once the salad is wilted, toss in apple and Inca berries

Seasoned Walnut Ingredients:

1 ⁄2 cup walnuts, coarsely chopped

2 tablespoons fresh thyme

1 ⁄2 tablespoon olive oil or walnut oil

1 ⁄4 teaspoon sea salt

Freshly ground pepper, to taste

Toss walnuts with thyme, oil, salt and pepper. Toss walnuts with salad. Season with salt and pepper to taste. Garnish with fresh thyme if desired

The Chalkboard Magazine's Winter Greens and Walnuts Salad (photo courtesy TheChalkboardMagazine.com)

The Chalkboard Magazine’s Winter Greens and Walnuts Salad
(photo courtesy TheChalkboardMagazine.com)

Serves 4-6

My Winter Green Salad:

4 Cups Romaine Lettuce, chopped

4 Cups Kale, shredded

4 Stalks Celery, chopped

1 Cup Broccoli, chopped

2 Apples, diced

Toasted walnuts to garnish

Juice of 2 Lemons

1/2 Cup Apple Cider Vinegar

Salt, Pepper, Garlic Salt, and Onion Powder to taste

Chicken (optional)

Whisk apple cider vinegar, lemon juice, and spices in bowl to combine

Add first five ingredients on top of dressing mixture  and toss to coat all ingredients

Set aside, covered for 10-15 minutes to wilt lettuce and cabbage

Plate and top with walnut and chicken, if desired

Winter Green Salad without Chicken

Winter Green Salad without Chicken

Winter Green Salad without Chicken

Winter Green Salad without Chicken

This salad was healthy, filling, and delicious!  Perfect for a pre-Saint Patrick’s Day weekend!

For those of you wondering why you should add kale to your diet, read these 7 reasons from Drew Canole of FitLife.tv (article HERE)

1. Beta-Carotene

Beta-carotene is an antioxidant which helps to build the body’s immune system. An antioxidant helps neutralize free radicals and helps prevent molecules from oxidizing. One cup of cooked kale has about 5.8 mg of beta-carotene (Barone et. al, 2002). Beat-carotene is also important because it’s a precursor for the production of vitamin A. When we get adequate amounts of vitamin A, we have healthier skin, a stronger immune system, and it helps with vision as well.

2. Calcium

According to Organicauthority.com, kale contains more calcium per calorie than milk (90 grams per serving) and is also easier to absorb. Calcium is important in preventing osteoporosis, preventing bone loss, and helps maintain a healthy metabolism. Remember to get enough vitamin D, since it helps with the absorption of calcium.

3.  Chlorophyll

Chlorophyll is a type of pigment that provides kale it’s deep green color. There are many benefits of chlorophyll. Chlorophyll aids in gastrointestinal problems, promotes the formation of hemoglobin and red blood cells, has anti-oxidative and anti-inflammatory effects, and it also helps with bad breath. Chlorophyll also aids in absorbing the odor of garlic. So many people don’t like juicing garlic because of the smell and after odor, if you wrap parsley or kale around a garlic clove and then feed it into the juicer, the chlorophyll actually absorbs the odor of the garlic. Chlorophyll is a great detoxifier as well, so add kale and other dark leafy greens to your juice.

4. Folate

Kale contains folate which is an important B vitamin. Folate also prevents certain birth defects and is important for normal brain development of unborn babies. Folate is has anticancer properties and is important in maintaining a healthy heart.

5. Isothiocyanates

Ever wonder why kale and other greens have a pungent taste? Well they contain a compound called isothiocyanate. This compound helps in preventing hormone based cancers and inhibit cancerous elements from in smoke.

6. Lutein & Zeaxanthin

These carotenoids are helpful in preventing macular degeneration. Macular degeneration is the number one cause of blindness in the elderly.

7. Vitamin K

Vitamin k is important in bone building and has anti-clotting abilities. Due to it’s anti-clotting abilities, vitamin K may interfere with certain medications, thus check with your doctor if kale is right for you!

Add more kale to your daily consumption. Add it to your juice, sautéed it with some coconut oil (check out the benefits of coconut oil by clicking here), make kale chips, steam it or just eat it raw!


Okay, enough of the healthy talk.  Here are a few great recipes for you to try on your Saint Patrick’s Day menu this weekend.  Most of these recipes are under the radar or not your typical Saint Patrick’s day recipes.  But, I figured I would give you more options  Enjoy.

Refresh-ZING Shamrock:

1.5 oz ZING Vodka

5 Cucumber chunks (approximately 1 oz juice)

1 Basil Leaf

Splash of Lime Juice

Muddle cucumber and basil

Add vodka and lime juice

Shake and serve garnished with a cucumber

Refresh-ZING Shamrock

Refresh-ZING Shamrock (photo courtesy 5W PR)

Lucky ZING:

1.5 oz. ZING Vodka

.25 oz. Lime Juice

.25 oz. Simple Syrup

.75 oz. Grapefruit juice

3 Basil Leaves

Muddle lime and basil

Add Vodka, simple syrup, and grapefruit juice

Shake and serve garnished with a basil leaf

Lucky ZING (photo courtesy 5W PR)

Lucky ZING
(photo courtesy 5W PR)

Lamb, Fig, and Olive Stew:

(recipe courtesy HERE, courtesy RecipeRehab.com)

8 ounces lamb, ground – lean

1 teaspoon oil, olive, extra virgin

2 tablespoons garlic, minced

1 teaspoon garlic, minced

1 teaspoon Herbes de Provence

1/4 cup wine, dry red

14 ounces broth, beef, less sodium

2 teaspoons cornstarch

2 medium tomato(es), plum – diced

1/4 cup figs, dried – chopped

2 tablespoons olives, green, pitted – chopped

1/8 teaspoon pepper, black ground

2 tablespoons parsley, fresh – chopped

1 teaspoon lemon zest

Heat a large saucepan over medium heat

Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes

Transfer the lamb to a sieve set over a bowl to drain; discard the fat

Wipe out the pan; add oil and heat over medium-high

Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds

Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute

Stir together broth and cornstarch in a small bowl

Add to the pan, increase heat to high, and bring to a simmer, stirring constantly

Add tomatoes, figs, olives and pepper and return to a simmer, stirring often

Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes

Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes

Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl

Serve the stew topped with the parsley mixture

Lamb, Fig, and Olive Stew(photo courtesy RecipeRehab.com)

Lamb, Fig, and Olive Stew
(photo courtesy RecipeRehab.com)

Red Potato Colcannon:

(traditional Irish dish that mainly consists of mashed potatoes with kale or cabbage)

(recipe courtesy HERE, courtesy RecipeRehab.com)

1 pound potato(es), red – small, scrubbed and cut in half

1 tablespoon butter

1/2 cup onion(s) – thinly sliced

6 cups cabbage, green – thinly sliced, (about 1/2 head)

1 cup milk, lowfat (1%)

1 teaspoon salt

1/4 teaspoon pepper, white

Bring 1 inch of water to a boil in a Dutch oven

Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes

Transfer to a large bowl and cover to keep warm

Meanwhile, heat butter in a large nonstick skillet over medium heat

Add onion and cook until translucent, about 2 minutes

Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes

Reduce heat to low

Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes

Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency

Red Potato Colcannon(photo courtesy RecipeRehab.com)

Red Potato Colcannon
(photo courtesy RecipeRehab.com)

Don’t forget visit last year’s posts for a great Saint Patrick’s Day recipes.

Corned Beef and Cabbage and Roasted Brussels Sprouts and Carrots HERE

Bailey’s Cocoa Cupcakes HERE

Breakfast Corned Beef and Egg Hash HERE (one of my all-time favorite recipes that I have cooked)

Take my poll below and tell me what you are most excited to eat or drink during the Saint Patrick’s Day Holiday!

Stay hungry and stay safe this weekend!

In other news, good luck to all of those crazy people running in the LA Marathon this weekend!


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