Looking forward to St. Patrick\u2019s Day, it can be tempting to load up on heavy foods and overly sweetened shakes. Often, traditional Irish celebrations are full of high calorie dishes that leave you feeling very full and bloated.\nThe arrival of a holiday does not give you the excuse to take a break from eating healthy.\nEven food coloring, which many add to color their meals green, has artificial ingredients that are harmful to your health.\nSo, this St. Patrick\u2019s Day, put away your green food coloring and try these healthy, naturally \u201cgreen\u201d recipes instead!\nSpinach Pancakes\n\nStart your day off right with some tasty spinach pancakes. These fluffy flapjacks \u2014 made with Greek yogurt, baby spinach, and whole wheat flour \u2014 are a fun, festive choice for your St. Patrick’s breakfast.\nIngredients for Spinach Pancakes:\n\n2 cups non-fat plain Greek yogurt\n1\/2 cup milk\n2 cups fresh baby spinach\n2 tablespoons honey\n2 eggs\n1 cup whole wheat flour\n1 cup white whole wheat flour\n1 teaspoon baking powder\n1 teaspoon baking soda\n\nHow to Make Spinach Pancakes:\n\nBlend Greek yogurt, milk, and spinach together until a green liquid forms (you can do this in a blender or food processor).\nNext, add in honey and eggs.\nBlend flour until combined.\nStir in baking powder and baking soda.\nCook on a hot, greased griddle pan.\nServe with your favorite toppings.\n\nZucchini Noodles With Pesto\n\nIf you haven’t heard of or sampled \u201czoodles,\u201d now is the perfect time to try them. An especially \u201cgreen\u201d lunch or dinner for St. Patrick\u2019s Day, this recipe has plenty of healthy vitamins A and C.\nIngredients for Zucchini Noodles with Pesto:\n\n4 small zucchinis\n2 cups packed fresh basil leaves\n2 cloves garlic\n1\/3 cup extra virgin olive oil\n2 teaspoons fresh lemon juice\n1\/4 cup freshly grated Parmesan cheese\nKosher salt and freshly ground black pepper, to taste\nCherry or grape tomatoes (optional)\n\nHow to Make Zucchini Noodles with Pesto:\n\nUse a spiralizer, sharp knife, or peeler to slice the zucchini into noodles. Set aside.\nCombine the basil and garlic in a food processor and pulse until coarsely chopped. While the food processor is on, slowly add the olive oil in a constant stream. Stop the machine and scrape down the sides with a rubber spatula.\nAdd the lemon juice and Parmesan cheese. Pulse until blended.\nSeason with salt and pepper.\nCombine the zucchini noodles and pesto. Toss to coat zucchini noodles.\nServe at room temperature or chilled.\n\nNote: If you want to cook the zucchini pesto noodles, just saut\u00e9 them in a skillet over medium heat.\nAvocado Banana Dessert\n\nStill hungry for a bit of dessert? Try this recipe for avocado and banana soft-serve ice cream.\u00a0Frozen bananas serve as the base for this \u201cice cream\u201d and provide a boost of potassium at the end of your day.\nIngredients for Avocado Banana Soft-Serve Ice Cream:\n\n2 frozen bananas\n1\/2 avocado\n1\/4 cup pistachios (divided)\n1 tablespoon shredded coconut\n1\/2 teaspoon pure vanilla extract\n1\/4 teaspoon almond extract\n\nHow to Make Avocado Banana Soft-Serve:\n\nFreeze two bananas the day before. Cut them in half before placing them in the freezer.\nTake pistachios out of their shells and measure them in a quarter cup.\nTake a small handful of pistachios and crush them with something flat. Set aside for later.\nPlace all the ingredients (except for your crushed pistachios) in a blender or processor.\nBlend until you reach the consistency of soft-serve ice cream.