Healthy Shamrock Shake Recipes

It is that time of year again. McDonald's has come out with their notorious Shamrock Shake. There are lines out the door on Saint Patrick's Day just to buy this green milkshake. But do you know what this shake is made of? Well let me tell you.


Ingredients: Milk, Sugar, Cream, Corn Syrup, Natural Flavor, Mono and Diglycerides, Cellulose Gum, Guar Gum, Carrageenan, Vitamin A Palmitate.


Ingredients: High Fructose Corn Syrup, Corn Syrup, Water, Sugar, Natural Flavor, Xanthan Gum, Citric Acid, Sodium Benzoate (Preservative), Yellow 5, Blue 1. May contain small amounts of other shake flavors served at the restaurant, including egg ingredients when Egg Nog Shakes are available.


Ingredients: Cream, Nonfat Milk, Corn Syrup, Sugar, High Fructose Corn Syrup, Contains 1% or Less: Mono-And Diglycerides, Carrageenan, Polysorbate 80, Beta Carotene (Color), Natural and Artificial Flavor, Mixed Tocopherols (Vitamin E) to Protect Flavor. Whipping Propellant (Nitrous Oxide).


Ingredients: Cherries, Water, Corn Syrup, High Fructose Corn Syrup, Sugar, Malic Acid, Citric Acid, Natural and Artificial Flavors, Sodium Benzoate and Potassium Sorbate (Preservatives), Red 40, Sulfur Dioxide as Preservative (Contains Sulfites).


Ingredients: Sugar, Yellow 5 Lake, Confectioners Glaze, Blue 1 Lake, Carnauba Wax.

Basically to sum this up, this entire shake is just sugar in a plastic cup, along with some other awful ingredients that do nothing but harm your body. A large McDonald's Shamrock shake has 115g of sugar in it!! That is INSANE!! You are basically eating 29 tsp of sugar!!! That is almost five times the recommended amount of sugar you should have in a day. So why harm yourself by adding all of these awful ingredients into your precious body?? It may taste good for about 5 minutes but is it worth it?? I hope not. So instead of lining up at McDonald's for a sugar buzz, here are a couple recipes that are just as delicious, if not more, as a McDonald's Shamrock Shake. 


Healthy Shamrock Shake Recipes

Serves 1


1 cup almond milk, cashew milk or coconut milk
1/4 avocado, pitted
1 handful fresh baby spinach
1/4 teaspoon pure peppermint extract or about 10 leaves of fresh mint
5-6 soft Medjool dates, pitted
handful of ice


Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. Adjust sweetness to taste, if necessary, and serve immediately.

Source: Detoxinista


Serves: 1 large or 2 small smoothies


  • 1 frozen banana
  • handful of fresh baby spinach, about 1 cup packed
  • ¼ cup fresh mint, about 10 leaves
  • 2 tablespoons almond butter
  • 2 ice cubes
  • ¼ teaspoon good vanilla extract
  • ¾ cup Almond milk, cashew milk or coconut milk


  1. In a blender, combine the banana, spinach, mint leaves, almond butter, ice, vanilla and milk. Blend until smooth. Add more milk as needed for desired consistency.
  2. Pour into a glass and serve.

Source: Love & Lemons


Happy Saint Patrick's Day!!



Lisa Catherine

Chicken Vegetable Crockpot Soup Recipe

Today was the first snowfall of the season. It was beautiful but, MAN, was it cold!! If anyone knows me, they know that I DO NOT do well in the cold.  So if you could see me right now, you would see me bundled up in my robe, fuzzy socks and slippers, and drinking hot tea at my desk.

We are having my best friend (and maid of honor) and her boyfriend over dinner tomorrow night and I was thinking about what to make and what I should get at the grocery store. So obviously, with it being so cold outside, my first thought was...SOUP!  

I found this recipe online on Multiply Delicious' website and it sounded AMAZING. I cannot wait to make it tomorrow and tell you all about it! But I figured I would share the recipe with you all first and maybe you can make it tomorrow too :) 

So without further ado, here is the recipe for Chicken Vegetable Crockpot Soup!



4 boneless, skinless chicken breasts (about 1 to 1.5 pounds)

1/2 teaspoons sea salt

1/4 teaspoon ground pepper

1 tablespoon olive oil

2 cups frozen vegetables (red bell pepper, zucchini, squash, carrots)

1 1/2 cups butternut squash, cut into small cubes (or sweet potato)

1/2 yellow onion, diced

1 – 15 ounce can diced tomatoes

1 – 15 ounce can crushed tomatoes

1 1/2 cups low sodium chicken broth

6 tablespoons tomato paste

4 tablespoons balsamic vinegar

4 cloves garlic, minced

2 teaspoons dried oregano

1/4 teaspoon red pepper flakes

2 sprigs fresh rosemary

2 sprigs fresh thyme

1/3 cup fresh basil, chopped



Sprinkle salt and pepper on all sides of chicken breasts, dividing evenly.  In a large nonstick skillet, heat 1 tablespoon olive oil.  Add chicken breasts to skillet and cook for 6 to 7 minutes on each side until chicken is browned and cooked through.  Allow the chicken to cool and shred the chicken.  Transfer chicken to slow cooker.

To slow cooker, add onion, frozen vegetables, butternut squash, tomatoes, crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, garlic, oregano and pepper flakes.  Stir to combine and nestle rosemary and thyme on the surface.  Cover and cook on low for 6 to 8 hours.

Remove and discard rosemary and thyme from soup.  Stir basil into soup, saving some for garnishing (if desired).

Serve immediately or transfer to a large bowl, cover and refrigerate.  Reheat before serving.

Makes 6 to 8 servings