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?
Roman lettuce, cilantro, jalpenos, and green peppers (secretly hiding in nachos)!!! Does green tea count?!? I only have 6 to go.
Very impressive, Charline! Green tea definitely counts. Way to go!
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.
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!
Jen