You Will Be in Luck With These St. Patty’s Day Recipes …..

Corn Beef and Cabbage:

3 lb.corned beef brisket

1 lb of baby carrots

1/2 cup chopped onions

2 clovesgarlic, minced

2 bay leaves

1/4 cup of honey

1/2 cup dijon mustard

1 Tbsp. Horseradish

1 head cabbage, cut into wedges


Place meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

Add enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; add carrots and simmer on medium-low heat 2 to 3 hours or until meat is tender.

Heat oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix honey, mustard and horseradish; spoon half over meat. Reserve remaining honey mixture for brushing onto cooked meat.

Bake 20 min., brushing frequently with remaining honey mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.

meat on platter; drizzle with pan drippings.

Serve with cabbage.


St Patrick’s Day Grasshopper Bars:

Mint Layer:
1 Hass Avocado

1/4 cup honey

6 Tablespoon of coconut oil (melted)

1 1/2 c unsweetened shredded coconut

3/8 teas. mint extract

Chocolate Layer
1/4 cup coconut oil (melted)

2 tablespoon honey

1/4 c cocoa powder unsweetened

1/4 teas vanilla extract

Line a 9×9 inch baking dish with foil.

In a medium mixing bowl combine all ingredients and use a mixer to blend all ingredients until smooth.

Smooth mixture into prepared dish and place in the freezer.

Directions for Chocolate Layer:
In small saucepan, melt coconut oil and honey over low heat.

Remove from heat and stir in cocoa powder and vanilla.

Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.

Remove from foil and cut into bars.

Store covered in the freezer.


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Posted by: Annie