Try these healthy green recipes for St. Patrick's Day

lime sorbet
Spicy Kale Sorbet

Ingredients

5 cups kale, washed, shredded and frozen
4 cups ice
½ can reduced fat coconut milk
1/3 cup agave
½ teaspoon pumpkin pie spice
¼ teaspoon cardamom

Instructions

Video instructions are available for this recipe!

Blend and enjoy! Refreeze after blending if serving as a sorbet.

Nutrition per serving

96 calories, 4g fat, 3g saturated fat, 20mg sodium, 16g carbohydrates, 1g dietary fiber, 11g sugars, 2g protein


Farmer’s Market Salad 

Ingredients

 ½ pound chopped romaine lettuce
 5 ounces spring mix greens
 2 carrots shredded
 2 cucumbers, sliced
 5 ounces cherry tomatoes
 ½ red bell pepper sliced julienne
 1 navel orange, peeled and sectioned
 2 apples (your choice)
 ¼ cup dried cranberries
 ¼ cup chopped walnuts (optional)

Instructions

Layer salads in order of ingredients listed or toss all ingredients together for a family-style salad.
Dress with a raspberry vinaigrette right before eating to prevent wilting.

Nutrition per serving

223 calories, 10g fat, 10mg cholesterol, 34g carbohydrates, 6g fiber, 3g protein, 126mg sodium


avocado pudding

Chocolate Avocado Pudding

Ingredients

1 avocado
¼ cup agave nectar
¼ cup cocoa powder, unsweetened
¼ cup water
1 tablespoon vanilla extract
¼ teaspoon salt

Instructions

Cut the avocado in half, remove the pit and scrape the flesh of the avocado into a blender. Discard the skin.

Add the remainder of the ingredients to the blender and blend until smooth.

Chill overnight in the refrigerator before serving.

Nutrition per serving

162 calories, 8g fat, 2g saturated fat, 23g carbohydrates, 5g fiber, 2g protein, 75mg sodium


Vegetarian potstickers

Ingredients

2 teaspoons sesame oil
¼ cup minced onion
1¼ cup shredded Brussels sprouts
Juice from 1 lime
1 tablespoon minced ginger
2 tablespoons fresh minced parsley
2 tablespoons fresh minced cilantro
16 potsticker wrappers
1 tablespoon sesame or olive oil
Tamari or soy sauce, for dipping
Toasted sesame seeds, for topping

Instructions

Heat sesame oil in a large skillet with a lid. Add minced onion and cook for 2 minutes. Add in Brussels sprouts, lime juice, and ginger; cooking until Brussels sprouts are brighter in color and just tender, 3 to 4 minutes. Remove from heat and stir in the parsley and cilantro.

Set up an assembling station with a small bowl of water, filling, and wrappers. Working with one wrapper at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water and run it along the entire edge of the wrapper. Fold both ends up (and corners if you are using square wrappers) and lightly pinch. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is closed. Repeat with remaining filling.

If you want, you may now freeze any potstickers you may not use. Simply place on a tray so they are not touching each other and freeze. Once frozen they can be moved to an airtight container. When ready to eat, you can cook them frozen—just allow for a little extra time.

For cooking potstickers, heat a tablespoon of sesame or olive oil over medium-high heat. Place potstickers in pan so none of them are touching. Cook for 1 minute or until bottom is browned. Pour in ¼ cup of water, place a tight-fitting lid on the pan, and continue to cook for another 3 to 4 minutes or until the wrappers are tender.

Serve with a drizzle of tamari and sprinkle of toasted sesame seeds.

Nutrition per serving

136 calories; 6g fat; 1g saturated fat; 3mg cholesterol; 18g carbohydrates; 2g fiber; 3g protein; 69mg sodium


Greek salad

Ingredients

1 bag romaine hearts (3 heads, 18oz), wash, dry, chop
1 pint grape tomatoes, halved
½ red onion, cut into wedges
1 ounce whole black olives
3 ounce feta cheese
1 cucumber, sliced

1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon oregano
1/3 teaspoon garlic powder
½ tablespoon saltblack pepper to taste

Instructions

Blend last 7 ingredients until completely mixed. Drizzle freshly blended dressing over vegetables.

Nutrition per serving

121 calories, 8g fat, 3g saturated fat, 12mg cholesterol, 9g carbohydrate, 3g fiber, 4g protein, 606mg sodium


Mushroom Kale Lasagna Rolls

Ingredients

10 lasagna noodles, cooked
2 1/2 cups marinara sauce
5 cups kale, stems removed, chopped fine
8 ounces mushrooms, chopped fine
1 teaspoon olive oil
2 cloves garlic, chopped
15 ounces part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, whisked
salt and fresh pepper
10 tablespoons part-skim mozzarella cheese, shredded

Instructions

Video instructions are available for this recipe!

Preheat oven to 350 degrees. Ladle about 1 cup sauce on the bottom of a 9- by 12-inch baking dish.

Finely chop kale by hand or in a food processor.

In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft (about 5 minutes). Adjust salt and pepper.

Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle 1 cup of sauce over the rolls in the baking dish and top each one with a tablespoon of mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.

Nutrition per serving

259 calories, 8g fat,12g protein, 31g carbohydrates, 2g sugar, 208g sodium


Cilantro tomatillo salad dressing

Ingredients

¾ cup nonfat Greek yogurt
¼ cup light mayonnaise
1 jalapeno (seeds removed)
¼ cup cilantro
2 tomatillos (husks removed)
1 clove garlic (peeled)
1 green onion
1 tablespoon lime juice
½ teaspoon dried parsley
1/8 teaspoon cumin
¼ teaspoon black pepper
½ teaspoon salt

Instructions

Video instructions are available for this recipe!

Add all ingredients to a blender or food processor. Puree until smooth. Serve over salad or as a dip.

Nutrition per serving

43 calories, 2g fat, 2g protein, 4g carbs


Coconut-lime sorbet

Ingredients

1 cup coconut water
1 cup sugar
2 cups unsweetened lite coconut milk
¼ cup freshly squeezed lime juice

Instructions

Video instructions are available for this recipe!

Combine coconut water and sugar in a small sauce pan over low heat; stir until sugar dissolves.

Remove from heat, allow to cool completely.

Stir in the coconut milk and lime juice; cover and refrigerate until cold.

Stir the chilled mixture, and then freeze in an ice cream maker according to manufacturer's instructions.

For a firmer sorbet, transfer to a freezer-safe container and freeze at least two hours.

Nutrition per serving

93 calories, 2g fat, 2g saturated fat, 19g carbohydrates, 4mg sodium

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