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St. Patricks Day Meal Plans

Breakfast: Delicious green “Pamela’s Pancakes”

1 cup Pamela’s Baking & Pancake Mix
1 large egg (or equivalent of liquid egg replacer)
3/4 cup milk
1 Tbls. coconut oil
a few drops of natural green food dye or spirulina

Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick; add additional water if needed. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium-low heat). Cook about 2 min. per side. Serve immediately.


Lunch: Buffalo Ranch “Greens”

2 free-range boneless, skinless chicken breasts
Real Salt to taste
Frank’s buffalo wing sauce (it is gluten-free)
2-3 c. assorted organic salad greens
10 organic baby carrots (cut in three)
2 organic celery stalks
gluten-free ranch dressing
grated parmesan

Grill the chicken breasts 4-6 minutes on each side or until cooked through, with a little Real Salt.
When cooked through pour buffalo sauce over chicken and cook one more minute. Sit on top of greens, baby carrots and celery. Shave parmesan on top and enjoy!

Dinner: Here are a few choices with links to the recipes!

Marinated Chicken, Boiled Lemon and “Green” Bean SaladP1010006Mongolian Beef with “Green” Onions


GF Biscuits with Sausage and “Green” Pesto



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