Fifteen years ago, St. Patrick’s Day was all about the party. Drinking beer, dressing up green, and playing the Dropkick Murphys song on repeat. Thank goodness I have matured. While St. Patrick’s Day means so much more to many people, I also think it is a good day to celebrate green, nutritious food. Here are four healthy recipes to celebrate with!
Green Chia Pudding with Granola Clusters
Spirulina powder is as vibrant in color as it is packed with nutrition. It has powerful antioxidant properties and works to fight inflammation. It is also a source of plant-based protein, providing all nine essential amino acids. It supports heart health and is chock full of vitamins and minerals. These benefits just skim the surface. Add it to your favorite dairy-free milk and mix with chia seeds for a filling well-rounded breakfast. The Gratisfied Granola Clusters on top add the perfect crunch.
Green Chia Pudding with Gratisfied Granola Clusters
Equipment
- whisk
- medium bowl
Ingredients
- 1 cup dairy-free milk of choice
- 1 tablespoon maple syrup optional
- 1 teaspoon spirulina powder
- 1 teaspoon vanilla extract
- 1/4 cup chia seeds
- Gratisfied Granola Clusters see note
Instructions
- In a medium mixing bowl, whisk together the dairy-free milk, maple syrup, spirulina, and vanilla extract until blended. Add the chia seeds and whisk again. Continue to whisk every few minutes for 10 minutes to prevent clumping. Set aside or transfer to the refrigerator to soak, at least one hour.
- Divide the chia pudding evenly between two small bowls or mason jars. Top with Gratisfied granola clusters.
Empower Bars with Matcha Frosting
A delicious and nutritious baked good beneath a colorful frosting – what more could you ask for? This recipe passes as breakfast or dessert. Bake up a batch of your favorite Empower Bars and top with this creamy green matcha frosting.
For the frosting:
- 1/2 cup grass-fed butter, vegan butter, or palm oil shortening, room temperature
- 1/2 cup coconut oil, room temperature
- 1 tablespoon liquid sweetener (honey or maple syrup works well)
- 1 teaspoon matcha powder
- 1/2 teaspoon vanilla extract
Directions:
1. In a large bowl, combine the grass-fed butter and coconut oil. Beat with a hand mixer until fluffy, about 30 seconds. You can also use a whisk to beat by hand.
2. Add the remaining ingredients and beat again, using a spatula to scrape down the sides as needed.
3. Using a spatula, mix the frosting. Spoon two tablespoons on an Empower Bar to enjoy immediately, or transfer to an airtight container or mason jar to use within 3 days. If separation occurs, stir well before using.
St. Patrick’s Day Cheesecake – 2 Ways
I made this no-bake version for St. Patrick’s Day last year. Don’t get me wrong, it is delicious, but I wanted to freshen things up a bit. These days, I lean more towards real, keto-friendly cheesecakes. Whether you have a hankering for completely plant-based, or lower carbohydrate, there is the best of both worlds below. Use either Gratisfied Empower Bar baking mix for a convenient crust. Know that the green color will shine through a bit more with the no-bake version, while the baked cheesecake maintains a subtle hue. Top a slice with some of the matcha frosting from above for double the green!
Keto-Friendly Cacao Spirulina Cheesecake {Grain-Free}
Equipment
- High-speed blender or food processor
- 8-inch cake pan or silicone cake mold
- Mixing bowls
Ingredients
For the crust
- 1 Empower Bar Cacao baking mix pouch see note
- 1/3 cup melted coconut oil
- 1/3 cup liquid sweetener
For the cheesecake filling
- 1 8-oz package cream cheese softened to room temperature
- 1 cup sour cream softened to room temperature
- 3 eggs beaten
- 3/4 cup creamy almond butter
- 3/4 cup granulated sugar of choice coconut sugar, erythritol, allulose
- 2 teaspoons vanilla extract
- 1 teaspoon spirulina powder
Instructions
- Preheat the oven to 325°F. Spray an 8-inch round springform cake pan with cooking spray and line the bottom with parchment paper.
- Make the crust. In a small bowls, whisk together the melted coconut oil and liquid sweetener. Add the Empower Bar Cacao baking mix to a large bowl. Pour the wet ingredients into the bowl with the baking mix, and use a spatula to mix until a dough is formed. Press the dough evenly into the bottom of the cake pan until it covers the bottom to all sides. Set aside.
- Make the filling. In a high-speed blender, add the cream cheese, sour cream, eggs, almond butter, erythritol (or granulated sugar or choice), and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Turn the oven off, and open the oven door slightly, and keep the cake in the oven for an additional 30 minutes. Then remove the cake from the oven and allow the cake to cool at room temperature for at least 1 hour before transferring to the refrigerator for at least 3 hours (or ideally overnight) to completely set.
Plant-Based Spirulina Cheesecake {Grain-Free, Vegan}
Equipment
- High-speed Blender
- 6-inch spring form cake pan or silicon cake mold
- mixing bowl
Ingredients
For the crust
- 1 Empower Bar Original Baking Mix pouch see note
- 1/3 cup melted coconut oil
- 1/3 cup liquid sweetener maple syrup or coconut nectar work well
For the cheesecake filling
- 1 1/2 cups raw cashews soaked 4-6 hours or overnight, drained and rinsed
- flesh from 1 ripe avocado
- 1/4 cup liquid sweetener
- 1/4 cup coconut cream
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon spirulina powder
Instructions
- Preheat the oven to 350 degrees. Spray the cake pan with cooking spray. If using a spring form cake pan, line the bottom with parchment paper.
- Make the crust. In a small bowl, whisk the melted coconut oil with the liquid sweetener until creamy and combined. Place the Empower Bar Original baking mix in a separate large mixing bowl. Pour in the wet mixture and use a large spatula to stir until a thick dough is formed. Transfer the dough to the cake pan or silicone cake mold. Bake for 10 minutes. Set aside to cool.
- Make the cheesecake filling. In a high-speed blender, combine the soaked cashews, avocado, liquid sweetener, coconut cream, coconut oil, and vanilla extract. Blend until thick and creamy, using the tamper as you need to get everything going. Once a smooth consistency, add the spirulina powder and blend again until completely creamy and everything is blended together. Transfer the filling mixture into the pan with the pre-baked crust. Refrigerate for at least 8 hours (or ideally overnight) to set.
