St. Patrick's Day is usually associated with beer- and lots of it (of course, the origins have nothing to do with drinking, but falling at the end of Winter, is it so terrible to want a pint - or two?). Of course, the healthiest (and less hangover-inducing) drinking is accompanied by good food. Whether you drink or not this St. Pat's, choosing healthy eats on the Irish-American holiday will ensure that you don't have too many regrets the next day.

Red Potato Colcannon

This delicious recipe from Eating Well healthies up traditional colcannon with skins-on red potatoes and just a bit of butter. Instead of fat, it gets it's flavor from white pepper and flavorsome red taters instead of milder white. A good source of fiber, a serving of this dish also has 150% of your RDA for Vitamin C.

Ingredients:

• 1 pound small red potatoes, scrubbed and cut in half
• 1 tablespoon butter
• 1/2 cup onion, thinly sliced
• 6 cups green cabbage, thinly sliced (about 1/2 head)
• 1 cup low-fat milk, milk
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Directions:

1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.
2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

Whole Wheat Irish Soda Bread

Even if you're not in the habit of baking your own bread, a holiday is the perfect time to do it. And this recipe from A Mingling of Tastes is so easy it will hardly take more time than running to the market to buy a fresh loaf.

Ingredients:

2 c. whole wheat flour (or any combo of whole wheat, whole wheat pastry and Irish style)
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. buttermilk
2-3 tblspn. honey
turbinado sugar

Directions:

Preheat oven to 375. Line a baking sheet with parchment paper. Combine the flour, baking soda and salt in a large bowl. In a separate bowl, whisk together the egg, buttermilk and honey. Add more or less honey, depending on how much sweetness you prefer. Pour the wet ingredients into the bowl with the flour mixture. Stir until just combined.

Sprinkle some sugar in the center of the parchment paper and spoon the dough out on top. Use a spatula to shape it into a circle, roughly 8-9 inches in diameter and 1 1/2 inches high. Sprinkle sugar all over the top of the loaf. Bake for 20 to 25 minutes, or until a toothpick comes out clean, and bottom of loaf is browned and sounds hollow when tapped. Cool completely on a rack (at least 2 hours), then cut into slices. Keeps in the refrigerator for 5 days and in the freezer for 3 months.

Go to A Mingling of Tastes to see images of the process step-by-step, as well as additional recommendations for the perfect loaf!

Vegetarian Irish Stew

This veggie take on a tradition Irish stew from Care2 still has plenty of flavor (and Guinness!) and is super-hearty but still meat-free, meaning fewer calories, a lower carbon footprint, and easier on the wallet.

Ingredients:

4 tablespoons olive oil
3 medium leeks, cleaned and sliced (or 2 medium onions, diced)
1 cup cup parsnips, sliced
1 cup carrots, sliced
1 cup potatoes, sliced into chunks
1 cup turnips or rutabagas, peeled and sliced into chunks
1 cup celery, diced
4 cups vegetable stock
2 cups stout beer
1 cup pearl barley
1/2 cup fresh parsley, chopped
A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried)
Salt and pepper to taste

Directions:

1. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil.

2. Add broth, stout, barley and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove herb bundle.

3. Season with salt and pepper, divide among plates and serve with bread.