St. Patrick's
A few tips:
Bananas that are overly ripe are
loaded with natural sweetness,
so the riper the better.
Freeze excess bananas and have
them ready when needed. Peel,
cut into chunks, place on wax
paper lined cookie sheet and
freeze. Remove from freezer
and put into Ziploc bags; put
into freezer and use as needed.
For mildest flavor, use fresh
baby spinach leaves. Don’t use
canned or frozen in this recipe.
Sauté spinach in a little olive
oil, add to soups, use as a pizza
topping.
If you like spinach, add more
to our shake recipe below.
The more you use, the darker
the green and the greater the
nutrition!
70 WNY Family March 2019
St. Patrick's
day
HEALTHY
“SHAMROCK”
UCKY DAY
L
A SHAKE
Free of: DAIRY, EGGS, SOY,
PEANUTS, TREE NUTS, WHEAT,
FISH, SHELLFISH, GLUTEN
St
. P at r i c k's
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
2-3 large ripe bananas
2 cups milk alternative
1 cup ice cubes
1 cup fresh baby spinach
Agave syrup, optional
Place all ingredients into blender, blend
until smooth. If the bananas are not
sweet enough, add a little agave to taste.
Serve immediately.
Happy
GREEN SALAD
Free of: DAIRY, EGGS, SOY,
PEANUTS, TREE NUTS, WHEAT,
FISH, SHELLFISH, GLUTEN
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
2 cups baby spinach
lucky da
A few Romaine lettuce leaves, chopped
Fresh baby spinach has a very mild
flavor, a great way to introduce your
little ones to this healthy green. Popeye
may have liked the canned variety, but
it’s got such a strong flavor, and not the
greatest texture which turns most kids
off, so when possible stick with fresh.
Below are two recipes your kids will
enjoy. And don’t worry — no one will
taste the spinach in the shake.
Happy
LABELS
L
ooking for kid friendly green
foods for St. Patrick’s Day?
While there is an abundance
of green foods available around this
holiday, much of them use green dyes
added to every day food. Some are
cute (green frosting on cupcakes), some
are downright scary (green mashed
potatoes?). If you’re looking for natural
green food, packed with nutrition, think
spinach!
1 cucumber, sliced
2 celery stalks, sliced
1 cup green grapes or honeydew, sliced
1 cup frozen peas, thawed
S t.
Olive oil or favorite salad dressing
Salt, pepper to taste
s
'
k
Pa t r i c
Tear larger leaves into bite sized pieces.
Add sliced fruits and vegetables. Serve
with olive oil or favorite dressing.
If you have any questions about
our column, e-mail Kathy at allergy@
roadrunner.com. For further information
about food allergies, contact FARE
www.foodallergy.org, or call 1-800-929-
4040.
Kathy Lundquist is a Western New York
parent whose son, now an adult, was
born with severe food allergies. Over
the last two decades, she has worked
tirelessly, in a variety of capacities, to
increase community awareness about
food allergies.