HAPPY ST. PATRICK'S DAY!

In honor of my Irish roots, I want to tell you why this holiday holds a special place in my heart. 

My great grandfather immigrated from Ireland to Ellis Island in the early 1900’s from Ireland as a teenage boy. He traveled out west and settled in a small valley in South Eastern Oregon where he raised his family. He worked hard and put together a band of sheep to start his ranch. Later, they made the switch to cattle. 

This is the same cattle ranch I call home. It’s the place where I was born and where we raise our three kids. We’re proud to say our kids are fifth generation ranchers. Our ranch is entirely family owned and operated. I feel so blessed to live here and help our kids experience the hard work, struggle and joys it takes to keep the ranch going 365 days a year. It’s truly an honor to be a part of something that’s been in the family this long. My dream is for our kids to keep the legacy going!

Now let’s celebrate with some tasty food!

Here are three healthy and delicious recipes in of honor the tradition:

ST PATRICK'S DAY SMOOTHIE

St. Patrick’s Day Smoothie

Ingredients:
1 cup unsweetened almond milk
1 cup ice
1 scoop Vanilla Protein Powder (I use Shakeology)
½ large banana, cut into chunks
½ cup fresh spinach
¼ tsp. pure peppermint extract

Preparation:
1. Place almond milk, ice, protein powder, banana, spinach, and extract in blender; cover. Blend until smooth.
From the Beachbody Blog

IRISH STEW

Irish Stew

Ingredients:
2 tsp. olive oil
12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes
1 medium onion, chopped
3 medium carrots, peeled, chopped
2 medium leeks, sliced
2 medium parsnips, sliced
6 cups water
2 cups low-sodium organic beef (or vegetable) broth
1 bay leaf
1 tsp. dried thyme
½ tsp. sea salt (or Himalayan salt)
12 oz. Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes
2 cups coarsely cut cabbage
¼ cup chopped fresh parsley

Preparation:
1. Heat oil in a large saucepan over medium-high heat.
2. Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned.
3. Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add water, broth, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes.
5. Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender.
6. Remove bay leaf; add parsley.
From the Beachbody Blog

MASHED POTATOES WITH KALE

Mashed Potatoes with Kale

Ingredients:
¾ cup low-fat milk, warm
3 green onions, chopped
2 lbs. medium russet potatoes, peeled, cut into cubes
Water
½ tsp. sea salt, divided use
1 lb. fresh kale, large ribs removed, torn into large pieces
2 Tbsp. extra-virgin olive oil
Ground black pepper (to taste; optional)

Preparation:
1. Heat milk and green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
2. Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 25 minutes, or until tender. Remove from heat.
3. While potatoes are cooking, boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place kale in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Place in ice water bath to stop cooking process.
4. Drain water from potatoes. Return potatoes to heat. Gradually add milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
5. Drain water from kale; squeeze out excess water. Finely chop kale with a knife or in a food processor.
6. Add kale and oil to potatoes; mix until fluffy.
7. Season with remaining ½ tsp. salt and pepper (if desired).
8. Serve warm.
From the Beachbody Blog

What are your favorite family traditions? Leave yours in the comments!

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