Celebrate St. Patrick’s Day with delicious, light holiday snacks
PHOENIX (AZFamily) — Whether you have Irish ancestry or just want to harness the luck of the Irish, many people around the country love to celebrate St. Patrick’s Day!
Jamie Miller, registered dietitian with Village Health Clubs & Spas, joined us on Good Morning Arizona to show us how to make some festive and healthy snacks just in time for your holiday celebration.
Shamrock Hard Boiled Eggs
Ingredients:
- 1 hard boiled egg, halved and yolk removed
- 1 tbsp guacamole
- 2 cilantro leaves, resembling a shamrock
Cut the hardboiled egg in half and remove the yolk. Fill each hardboiled egg white with ½ tbsp guacamole. Top with a cilantro leaf that resembles a 3 leaf clover, or shamrock. Enjoy immediately.
Cilantro Lime Hummus
Ingredients:
- 1 15-ounce can low or no sodium chickpeas (reserve the liquid from can)
- ¼ cup lime juice (2 limes), juiced
- 2 green onions, chopped
- ½ cup packed cilantro leaves and tender stems
- 2 cups baby spinach
- ¼ cup tahini
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¾ tsp salt
- ¼ cup liquid from the chickpea can
Add the cilantro, green onion, and spinach, to the bowl of a food processor and process until finely chopped. Drain the chickpeas, reserving ¼ cup of the liquid into a measuring cup, then add the chickpeas into the food processor. Add the limes juice, tahini, cumin, salt, and liquid from the chickpea can (aquafaba). Puree for 30 seconds, scrape down the sides of the bowl, then puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.
Vanilla Matcha Protein Smoothie
Ingredients:
- 1 cup unsweetened almond milk or milk of choice
- 1 serving vanilla protein powder
- ½ cup ice
- 2 large handfuls fresh spinach or ¼ cup frozen spinach
- ½ banana
- 2 tsp matcha green tea powder
- ½ tsp vanilla extract (optional)
- Optional: sweetener of choice to taste if desired
Combine all ingredients into a blender and blend until smooth. Enjoy immediately.
Grasshopper Cookies
Cookie Ingredients:
- 1 cup almond flour
- 3 tbsp cocoa or cacao powder, unsweetened
- 3 tbsp pure maple syrup
- 2 tbsp coconut oil, room temperature
- ½ tsp peppermint extract
- Pinch of salt
Chocolate coating ingredients:
- 1 cup chocolate chips of choice
- ¼ tsp peppermint extract
- 2 tsp coconut oil
Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper. In a large bowl, combine all the cookie ingredients. Stir until well combined. Place dough in the fridge to chill for 30-40 minutes. Note: If crumbly, the ingredients will come together when chilled. Once chilled, remove the dough from the fridge and form into a large ball. Place dough between two pieces of parchment paper and roll out the dough until it’s ¼ – ½ inch thick. Once evenly spread, using a circle cookie cutter (or small cup), form into evenly sized cookies.
Evenly place cookies on the baking sheet and bake for 12 minutes. Remove from the oven, and let cool. Once cooled, place cookies in the fridge while preparing the chocolate coating.
To make the chocolate coating, place chocolate chips, coconut oil, and peppermint extract in a microwave safe bowl and microwave for 30 second intervals until smooth (alternatively can use a double broiler). Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
Chill in the fridge or freezer for 30 minutes or until completely hardened. Store leftover cookies in the fridge or freezer- no need to thaw before enjoying.
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