Enjoying our green breakfast!
I know many of you are accustomed to a St. Patrick's Day filled with corned beef, beef steef, stout and whiskey, but St. Paddy's day is secretly a Vegetarian's dream! Why? Because of all that green baby! No, I'm not talking green beers. I'm talking green veggies (kale, cabbage, spinach- yum yum yum!), green fruits (apple or avocado anyone?) green soups, green salads, and green shakes. Green, green, GREEN! Excuse me while I do a little leprechaun jig.
How are you celebrating St. Patrick's Day this year? Here in Worcester, we started celebrating St. Paddy's last Sunday with the Annual St. Patrick's Day parade. I wound down the day slapping together a hearty Baked Potato Soup which I slurped in celebration all week long. This morning, T-Rex and I got the party going with our lean and green Shamrock Shakes- made with IsaLean and Isagenix Greens! Each scoop of those mighty greens packs a 30 serving punch of veggies! Wahoo! Banshees be gone!
I wish you all a HAPPY and HEALTHY St. Patrick's Day! Now get out there and get YOUR green on!
How are you celebrating St. Patrick's Day this year? Here in Worcester, we started celebrating St. Paddy's last Sunday with the Annual St. Patrick's Day parade. I wound down the day slapping together a hearty Baked Potato Soup which I slurped in celebration all week long. This morning, T-Rex and I got the party going with our lean and green Shamrock Shakes- made with IsaLean and Isagenix Greens! Each scoop of those mighty greens packs a 30 serving punch of veggies! Wahoo! Banshees be gone!
I wish you all a HAPPY and HEALTHY St. Patrick's Day! Now get out there and get YOUR green on!
Who needs corned beef?
St. Paddy's Baked Potato Soup
6 large potatoes
1 yellow onion, finely chopped
1 clove garlic, finely chopped
1/2 cup coconut milk
8 cups vegetable broth
1/2 cup carrots
1/2 cup corn
1/2 cup peas
Peel potatoes and poke with a fork. Place potatoes on oiled baking sheet (use coconut oil) and bake at 450 for 40 minutes. When potatoes are done place them in a clean bowl or pot and cover. In the mean time, saute onions and garlic until soft. Add vegetable broth and bring to a boil. Let simmer for 20 minutes. Cook (or heat if using frozen vegetables) in a separate stove top pot. Combine half the coconut milk, half of the broth with half of the potatoes and process in a food processor (or use an immersion blender if you have one). Continue until all potatoes and broth are thoroughly mixed. Transfer back to large soup pot and add potatoes, carrots and corn. If soup has cooled, heat to desired temperature and serve!
6 large potatoes
1 yellow onion, finely chopped
1 clove garlic, finely chopped
1/2 cup coconut milk
8 cups vegetable broth
1/2 cup carrots
1/2 cup corn
1/2 cup peas
Peel potatoes and poke with a fork. Place potatoes on oiled baking sheet (use coconut oil) and bake at 450 for 40 minutes. When potatoes are done place them in a clean bowl or pot and cover. In the mean time, saute onions and garlic until soft. Add vegetable broth and bring to a boil. Let simmer for 20 minutes. Cook (or heat if using frozen vegetables) in a separate stove top pot. Combine half the coconut milk, half of the broth with half of the potatoes and process in a food processor (or use an immersion blender if you have one). Continue until all potatoes and broth are thoroughly mixed. Transfer back to large soup pot and add potatoes, carrots and corn. If soup has cooled, heat to desired temperature and serve!
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