Happy St. Patrick’s Day! Green Food #3: Shamrock Pancakes!

Photo by Bitchin' Dietitian, Eaten by Keller Shannon Reilly

Happy Green Foods Day! Today, I challenge you to eat 10 green foods (naturally green… M&M’s don’t count) in honor of St. Pat himself. Today, the Reillys started out with Shamrock Pancakes: Multigrain pancake mix made with flaxmeal & water instead of eggs plus shredded zucchini and green food coloring. Cut out with a shamrock cookie cutter and topped with pure maple syrup. DE. LISH.

The line-up for the rest of the day will include a green apple, green smoothie, arugula salad, roasted collards, cucumber slices, steamed spinach, peas, edamame beans, and lime popsicles.

How will you meet the green challenge today?

4 thoughts on “Happy St. Patrick’s Day! Green Food #3: Shamrock Pancakes!

  1. Charline says:

    Roman lettuce, cilantro, jalpenos, and green peppers (secretly hiding in nachos)!!! Does green tea count?!? I only have 6 to go.

  2. suzy says:

    do you have a recipe for the zucchini pancakes? and how do you roast collards? i’m always looking for new ways to include collards.

    • Jen Reilly says:

      Hey Suzy!

      For zucchini pancakes, I either use a multigrain pancake mix and follow the directions for making pancakes except I use almond milk instead of regular milk, and 1 Tbsp flaxmeal + 3 Tbsp water for every egg. For zucchini pancakes, I add about 1 shredded zucchini (about 1 cup shredded) to the batter. The more, the better! Or, I make my “Confetti Pancakes” seen here: http://bitchindietitian.com/2010/08/05/pancakes-as-vegetable-vehicles/

      For roasted collards, toss them in a 9 x 13 baking pan with 1 tsp garlic powder and a tablespoon of olive oil. Bake them at 350 degrees for 30 minutes, stirring halfway through. Add salt if needed. Divine!

      Keep up the great green work!

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