Saint Patrick’s Day has always been a holiday that my family holds near and dear to our hearts (my last name should give you a clue as to why). Growing up, we would sit down together in our kitchen, decorated with green shamrocks, to enjoy our traditional Irish dinner of corned beef, potatoes, carrots and cabbage. In college, that all changed when I found out Green Beer Day replaced the usual festivities of March 17th. If you don’t want to hit the bars or cook up a whole Irish meal, you’re in luck: here are two recipes that will leave you feeling just as festive.
Celtic Creamsicle
According to the McDonald’s website, a small Shamrock Shake has 470 calories, 14 grams of fat (approximately 21 percent of the recommended daily intake), and — wait for it — 65 grams of sugar. Instead, fire up the blender and fill your pint glass with my greener, healthier creation.
You will need:
Handful of ice cubes
one frozen banana
one cup finely chopped spinach
one cup regular or almond milk
two tablespoons Matcha powder
two tablespoons protein powder (vanilla or chocolate works best)
Drizzle of honey
Add ice cubes, banana, spinach and milk to blender; mix until just thoroughly combined. Gradually add Matcha powder, protein powder and honey until the smoothie reaches your desired thickness. Pour and serve.
*The green matcha (and spinach) help to form the green color, so if you don’t have any, you can sub in dry oats. No protein powder? Use vanilla Greek yogurt.
Blarney Fries
I can’t imagine what Ireland must have gone through during the Great Famine when their lives literally depended on potatoes. Thankfully, the staple crop became popular again after that tragic period of time. Instead of popping into Wendy’s on Court Street for some French fries, bake a guilt-free batch that’s covered in mouthwatering seasoning.
You will need:
2 Idaho potatoes
Garlic powder
Salt
Pepper
Chili powder
Dried rosemary and/or basil
Steps:
1. Preheat oven to 400 degrees.
2. Rinse and scrub potatoes, slice them in half, and then slice lengthwise into ¼ inch strips.
3. Soak strips in a bowl of cold water for 30 minutes.
4. Drain strips, then dry with paper towel.
5. Line a baking sheet with foil and coat it with cooking spray. Scatter fries, avoiding any overlap.
6. Mix spices in a small bowl (NOTE: adjust each amount to your desired taste). Sprinkle mixture generously over fries.
7. Bake for 25-35 minutes, flipping halfway through. Sprinkle on more seasoning if desired immediately before serving.
Be safe this weekend, have fun and Happy St. Patrick’s Day, Bobcats!
Emily McIntyre is a senior studying journalism with a focus in news and information at Ohio University. Please note that the views and opinions of the columnists do not reflect those of The Post. What are your favorite St. Patrick's Day confectionaries? Let her know by emailing her at em564912@ohio.edu.
