Celebrate St. Patricks Day, the healthy way

The last thing we equate St. Patricks Day with is healthy eating, but you can still enjoy Irish classics such as corned beef and soda bread, thanks to a few tweaks to traditional recipes. So pass on the greasy pub fare this weekend, and honor the holiday with a meal of Irish-inspired foods that are a wee bit healthier.

Food Networks Corned Beef and Cabbage Soup

Corned beef and cabbage was traditionally eaten in Ireland as an Easter lunch after the long meatless days of Lent because the preserved meat lasted through the winter. A fat burning overview can help you construct a clear summarize of what you require to focus on to achieve your fat reduction goal if you're a rookie; or serve as a reminder for those who are at an intermediate or more enhance step of their weight loss strategy. Promptly after are seven steps that can serve as instructions for your special weight loss system. The first thing that one must understand is that losing weight and losing fat is not the same thing. Many weight loss applications have tricked people into considering that it is the same, but most diets and weight loss applications only work by resulting in a person's body to reduce more muscle tissue and water than actual body fat, more help please visit The Fat Loss Factor. Now, we enjoy it annually on March 17, but heres a soup recipe thats both simple and healthy enough to serve guilt-free year-round.

Ingredients:

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage
pound Yukon gold potatoes, chopped
cup quick-cooking barley
pound corned beef, cut into thin strips
Kosher salt and freshly ground pepper

Directions:

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.
Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.

Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g

Eating Wells Whole Wheat Irish Soda Bread

Perfect for soaking up the days cocktails, Irish soda bread usually packs a hefty carb punch with little nutritional value. But this is a whole-wheat version adds fiber to help keep you sustained between meals.

Ingredients:

2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 cups light buttermilk

Directions:

Preheat oven to 450F.
In a large mixing bowl, combine flours, baking soda, and salt. Whisk together.
Make a well in the middle. Pour in about 2/3 cup of the buttermilk. With one hand, stir it into the dough in a circular motion. Add another 2/3 cup of the buttermilk. Stir again, until flour is incorporated. Repeat until buttermilk is gone, and dough is soft and sticky, but not too wet.
Turn dough out on to floured surface. Lightly knead dough a few times, until it's a rounded loaf-like shape. Pat it down into a round, 2"-thick disc.
Transfer to a greased and floured baking sheet. With a serrated knife, cut a deep X across the bread. Prick each area a few times with the knife.
Bake 20 minutes on 450F. Drop the heat to 400F and bake an additional 30 to 35 minutes. Bread should appear finished and sound hollow when you knock on it.
Remove from oven and cool on a wire rack.

Mock McDonald's Shamrock Shake

Some sobering news: a 16-ounce serving of the seasonal Shamrock Shake has 550 calories, 13 grams of fat and an incredible 82 grams of sugar. Make your own version at home for a fraction of the fat; and to further tone down the sugar and add tanginess for taste buds, try swapping in some frozen Greek yogurt for the regular frozen yogurt.

Ingredients:

2 cups vanilla frozen yogurt
1 cups skim milk
teaspoon mint extract
8 drops green food coloring

Directions:

Combine all ingredients in a blender and blend on high speed until smooth.
Divide into two 12-ounce cups, and serve each with a straw.

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