Healthy Green St. Patrick's Day Snacks

The greens go down easy in this creamy smoothie that your little leprechauns will love.

Add ½ cup milk, ½ cup water, 1 cup baby spinach, and ¼ cup fresh mint leaves to a blender. Blend until smooth.

Add ½ green apple (cored, but peel on), 1 frozen banana, and agave syrup to taste. Blend until creamy.

Makes 2 smoothies.

NUTRITION PER SERVING 126 calories; 4g protein; 2g fat (1g sat. fat); 26g carbs; 4g fiber; 17g sugar; 2mg iron; 116mg calcium; 46mg sodium.

This St. Patrick's Day snack provides a golden opportunity to entice your kids to eat fresh vegetables. To make it, fill a small bowl with naturally green guacamole. Slice four long strips of bell peppers in various colors and arrange them as shown. Cut two small cauliflower clouds, skewer each with a toothpick, then position one on each side of the peppers. Place sliced carrot coins beside the bowl for the leprechaun's pot of gold.

Celebrate Saint Pat's with a crunchy cucumber treat. Cut 1-inch sections of an English cucumber. Halve them lengthwise and lay the pieces flat on a plate, as shown. Trim a cucumber brim for each hat and set it in place. Finish with a sliced cheese band and buckle, attached with dots of hummus or dip.

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When your little leprechauns get hungry, give them this healthy treat. Luckily, it delivers plenty of vitamins A and C.

1. Remove the seeds from a long, thin sweet pepper and slice into several rings.

2. Jazz them up more by slicing a few of the rings into smaller pieces for stems.

3. Arrange shamrocks on a plate with a dollop of honey-mustard dip – your kids' own tiny pot of gold.

Pint-size potatoes, such as fingerling and red bliss, make a high-energy after-school snack or a great kiddie side dish with dinner. With this green pesto topping, they're perfect for St. Patrick's Day.

1. Pierce potatoes and microwave on medium-high for 3 to 5 minutes. Let cool.

2. Cut in half and scoop out flesh of potatoes into a bowl (leaving the skin in shape). Add 1 tablespoon butter and 2 tablespoons of prepared pesto, and mash together. Spoon potato mixture into skins and serve.

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