Massachusetts Daily Collegian

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A free and responsible press serving the UMass community since 1890

Massachusetts Daily Collegian

A free and responsible press serving the UMass community since 1890

Massachusetts Daily Collegian

Get your green on with these St. Patrick’s Day breakfast recipes

(jack hebert/ Flickr)
(jack hebert/ Flickr)

If green milk and McDonald’s Shamrock Shakes seem like so last year, try these fun St. Patrick’s Day-themed breakfasts to kick off your festivities.

To start off the holiday on the right foot, wake up to a delicious breakfast full of antioxidants and green goodness. What better than a green smoothie?

Terri, a restaurant in New York City, has created a green smoothie that has made waves all across the city. Sadly, not everyone can drive to the Big Apple on March 17 to experience its wonder. So, we have created a modified version of the legendary Terri green power smoothie to keep you lucky throughout the day.

St. Paddy’s power smoothie (vegan, gluten free)


-1 cup frozen kale

-1/2 cup frozen peaches (or, like Terri, you can use 1/2 a pear)

-1/2 of a large, frozen banana

-1 tablespoon almond butter (you could use peanut butter, but almond butter has a milder taste)

-1 cup soy milk (higher in protein, lower in calories and fat compared to regular milk)

Throw everything in the blender and blend away. Sweeten with honey or agave to taste.

This smoothie is chockfull of vitamins and antioxidants from leafy greens and packs a great protein punch. Combining soy milk, almond butter and kale bring the protein content for this smoothie to around 15 grams – guaranteed to wake you up and keep you moving.

Green smoothie pancakes

Perhaps smoothies are not your thing though. How about some green pancakes to get your day off to a festive start? Since simply adding food coloring is boring, there is a better alternative. This time, try sneaking some leafy greens into your pancakes.

Kelly Pfeiffer from the food blog Nosh and Nourish has a great recipe for green pancakes that uses regular pancake mix with a few add-ins.


-2 cups spinach or kale

-3/4 cup vanilla almond milk

-1 tablespoon ground Flax seeds (optional)

-1 tablespoon peanut butter

-1 small banana

-1 tablespoon maple syrup (or agave)

-1 cup pancake mix


  1. Combine all the ingredients except the pancake mix in a large measuring cup.
  2. Use an immersion blender (or regular blender) to puree the ingredients until smooth.
  3. Stir in the pancake mix.
  4. In a large pan, over medium-low heat, pour the batter into small three to four-inch circles.
  5. When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over.
  6. Continue cooking for a minute or two on the other side.
  7. Serve warm with syrup.

This recipe yields nine pancakes.

Guinness chocolate doughnuts with Bailey’s Icing

If you’re feeling like indulging this St. Patrick’s Day, this recipe is for you. Last year, Cate from the food blog Chez CateyLou released her recipe for Guinness chocolate doughnuts with Bailey’s icing.

This recipe is for people over the age of 21.


For the doughnuts:

– 1/2 cup all-purpose flour

– 1/2 cup whole wheat flour (or you can use all-purpose)

– 1/3 cup cocoa powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup butter, melted

– 1/2 cup light brown sugar

– 1 large egg

– 1/2 cup Guinness Stout beer

– 2 tablespoons Greek yogurt

– 1/2 teaspoon vanilla extract

– 1/4 cup mini chocolate chips

For the icing:

– 4 oz dark chocolate, chopped

– 1 1/2 tablespoons unsalted butter

– 2 tablespoons Bailey’s Irish Cream

– 1/4 cup powdered sugar

– a pinch of salt

– milk or cream to thin, if necessary

– sprinkles for garnish (if desired)


For the doughnuts:

  1. Preheat the oven to 325 degrees Fahrenheit. Grease two donut pans with nonstick cooking spray.
  2. In a medium bowl, whisk together the flours, cocoa powder, baking soda and salt.
  3. In a separate bowl, whisk together the butter and brown sugar until well combined. Add the egg and beat until it is well incorporated. Whisk in the Guinness, yogurt and the vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just combined – do not over mix. Stir in the mini chocolate chips.
  5. Spoon the batter into the donut pans, filling each cavity about 2/3 full.
  6. Bake for 7-8 minutes, until donuts spring back when lightly touched. Cool in the pans for a few minutes and then turn out onto a wire rack to cool completely.

For the icing:

  1. Melt the chocolate and the butter in a bowl placed over a pan of simmering water. Whisk in the Bailey’s, powdered sugar and pinch of salt. Keep whisking until no lumps remain. If the texture is too thick, add some milk or cream (you can also use coffee or more Bailey’s).
  2. Dip the top of each donut in the chocolate icing, and garnish with sprinkles.

With any luck, you will be ready for the day with one or all of these recipes in your stomach.

Sarah Spencer can be reached at [email protected].

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    RobMar 9, 2016 at 8:04 pm

    Isn’t this cultural appropriation?