Try this low carb Coconut Milk Smoothie at your quick perfect breakfast!
Ingredients
• 2 cups of vanilla coconut milk
• 2 tablespoon of EatGoodFeelGood Coconut
Vanilla protein powder
• 1/2 cup coconut chunks Coconut meat/raw coconut,
fresh or frozen
• A pinch of cinnamon
• 1 cup ice
Instructions
In a high speed blender, add all ingredients and blend well, until combined. Add the ice and blend until the desired thickness and texture is achieved. Enjoy!
Perfectly creamy and fruity, this blueberry keto smoothie contains avocado to make it extra thick and super satisfying.
Ingredients
• 2 table spoon of EatGoodFeelGood Chocolate
Blueberry Protein Smoothie Powder
• ¼ cup / 35g blueberries frozen
• 1 cup / 240ml almond milk unsweetened
• 1 oz / 30g avocado circa ¼ small avocado
• ¼ tsp vanilla extract
Instructions
Place all ingredients in a blender and blend until smooth.
This easy Keto “Pasta” with Pesto, Shrimp, and Mushrooms is a delicious keto dinner or lunch dish.
Ingredients
FOR THE PESTO
• 3/4 cup lightly packed fresh basil leaves
• 1 tbsp chopped macadamia nuts
• 1/2 medium garlic clove, smashed~sea salt
• 1/4 cup extra-virgin olive oil, divided
• 3 tbsp finely grated Parmesan chees
FOR THE “PASTA”
• 3 tbsp olive oil, divided
• 1lb large shrimp, peeled and deveined (tails can be
left on)
• 1 tsp salt, divided
• 1/2 tsp freshly ground pepper
• 1/4 tsp red pepper flakes
• 8oz button mushrooms, sliced
• 4 small zucchinis, spiralized (zoodles)
• 1/4 cup fresh, hand-torn basil leaves, lightly packed
Instructions
Make the pesto: In a food processor or blender, combine the basil, nuts, garlic, 1/8 teaspoon salt, and half of the olive oil. Pulse until smooth. With the machine slowly running, add the remaining olive oil and process until smooth. Add the cheese, then pulse just a few times to incorporate. Set aside.
Make the pasta: In a large skillet over medium-high heat, warm two-thirds of the olive oil. Add the shrimp, half of the salt, and all of the pepper and red pepper flakes and cook, until the shrimp is pink and cooked through, turning once halfway through cooking, 3 to 4 minutes. Remove to a plate and set aside.
Add the remaining olive oil to the skillet. Add the sliced mushrooms and let them sear undisturbed for a few minutes. Stir and continue cooking, stirring occasionally, until the mushrooms release most of their liquid and soften, 3 to 4 minutes. Season with the remaining salt. Reduce the heat to medium, add the cooked shrimp, pesto, spiralized zucchini, and 1 tablespoon of water. Gently mix to combine and heat through, tossing occasionally, about 3 minutes. Remove from the heat.
Transfer the pasta to a platter or divide evenly between dinner plates and garnish with the basil. Serve.
This vegan Keto Berry Smoothie is going to rock your world! We’ve got triple berry goodness from strawberries, raspberries, and blueberries in this plant-based and low-carb smoothie. The real surprises in this one, however, are the ingredients I’m using to make this summertime drink creamy.
Ingredients
• 2 scoops of EatGoodFeelGood Strawberry Banana
Protein Powder.
• 1 cup chopped frozen strawberries.
• ¼ cup frozen blueberries.
• ¼ cup frozen raspberries.
• ¾ cup frozen avocado, chopped (very ripe).
• 400ml. light coconut milk.
Instructions
Place the strawberries, blueberries, raspberries, avocado, coconut milk, and protein powder into a food processor and blend until completely smooth.
Serve immediately .
This easy keto Avocado Chocolate Smoothie is a creamy, frothy, and thick keto breakfast shake for chocolate lovers.
Ingredients
• 2 scoops of EatGoodFeelGood Chocolaty Mint
Protein Powder
• ½ Ripe Avocado
• 1 Cup Unsweetened Almond Milk
• 1 teaspoon Chia Seeds
• 1 cup Ice Cubes
Instructions
Add all the ingredients into a blender. Blend until smooth and serve immediately.
If you are looking for Low Carb Smoothies, this is the Low Carb Recipe for You. This Keto Coconut Smoothie is refreshing and tasty.
Ingredients
• 2 Scoop EatGoodFeelGood Coconut Vanilla
Protein Powder
• 1/2 cup unsweetened coconut Milk
• 1/2 cup unsweetened almond milk
• 1 oz unsweetened coconut chunks
• Ice
Instructions
Blend all the ingredients in a blender until smooth. Pour into your favorite glass and enjoy!
Start your new year with this easy healthy Mango Green Smoothie this morning. This mango spinach banana smoothie is not only incredibly healthy, but it’s also refreshing, creamy, and flat-out DELISH.
Ingredients
• 3 cups broccoli florets
• 5 cherry tomatoes
• 1 cucumber
Instructions
1. Slice the cucumbers and using a start cookie cutter, cut star shapes. (Optional, plain cucumber slices can be used).
2. Place a bowl of dip in the centre of a plate. Arrange the broccoli around the dip in a circle.
3. Arrange the tomatoes and cucumber on the broccoli.
For dip options
Substitute plain yogurt for mayonnaise to bring down the fat content. Add hummus plus tomato paste.
Christmas time is about friends and family. You can choose to make it a healthy one!!
Here is a quick & easy recipe for Veggie Christmas Wreath. A veggie Christmas wreath is a colourful platter for the holidays. This broccoli wreath is a delicious crudite platter served with a vibrant tomato dip. If you are looking for a healthy appetizer for the holidays, this Christmas veggie wreath hits the spot! It’s a great way to enjoy raw vegetables and can be made ahead of serving.
Ingredients
• 3 cups broccoli florets
• 5 cherry tomatoes
• 1 cucumber
Instructions
1. Slice the cucumbers and using a start cookie cutter, cut star shapes. (Optional, plain cucumber slices can be used).
2. Place a bowl of dip in the centre of a plate. Arrange the broccoli around the dip in a circle.
3. Arrange the tomatoes and cucumber on the broccoli.
For dip options
Substitute plain yogurt for mayonnaise to bring down the fat content. Add hummus plus tomato paste.
Christmas time is about friends and family. You can choose to make it a healthy one!!
Here is the recipe for Winter Salad With Kale. This Winter Salad is full of flavor and packed with yummy winter greens, and a homemade vinaigrette. Made with massaged kale, arugula, grape tomatoes, crunchy pecans, pumpkin seeds and pomegranate arils.
Ingredients:
For the dressing:
• 3 tablespoons avocado oil OR extra-virgin olive oil
• 2 tablespoons apple cider vinegar OR lemon juice
• 1 tablespoon tahini
• 1-2 tsps sugar-free maple syrup (Lakanto) OR pure
maple syrup for paleo OR orange juice for Whole30
• fine sea salt + freshly cracked black pepper , to taste
For the salad:
• 1 bunch kale stems removed, chopped (5–6 cups)
• 1/3 cup arugula
• 1/4 cup shredded red cabbage
• 4 grape tomatoes , sliced into halves
• 2 tablespoons toasted pecans
• 1 tablespoon sliced almonds
• 1.5 tablespoon pomegranate arils
Optional:
• 5 cranberries , for garnish
• freshly chopped parsely , for garnish
Instructions:
Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.
Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large mixing bowl. Drizzle with a little bit of dressing and use your hands to massage until the leaves start to soften and wilt. Add the baby spinach and cabbage to the bowl. Drizzle with dressing.
Arrange citrus on top followed by the pomegranate seeds. Top with nuts, seeds, mint and dill, if using. Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.
Here is the recipe for Vegan Keto Eggnog Bread Pudding (gluten-free, nut-free). This gluten-free and keto-friendly vegan bread pudding is a hearty and delicious breakfast for any winter day!
Ingredients:
• 6 slices gluten-free Carbonaut white bread
• 1 cup unsweetened non-dairy milk
• 1/2 cup granulated sweetener
• 1/4 cup lupin flour
• 2 tbsp non-dairy butter substitute melted
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
Instructions:
• Preheat oven to 350 and position the rack in the
Preheat the oven to 350F (180C) and lightly grease a
small casserole dish with the butter substitute. While
the oven is pre-heating, I like to lightly toast the
bread slices to make them easier to cut.
• While the bread is toasting, whisk together the
remaining ingredients in a mixing bowl.
• Remove the lightly-toasted bread from the oven and
cube or tear into bite-sized chunks. At this point, I like
to make sure the dish I used will fit all the bread
pieces.
• Toss the bread pieces into the liquid ingredients and
carefully stir until they have soaked up all the liquid.
• Pour the bread mixture into the baking dish and bake
for 45 minutes, until the top is golden and slightly
crisp and you can see the filling bubbling.
• Remove from the oven and let cool for at least 15
minutes before serving.
• Top however you like. Go with powdered sugar-free
sweetener, cinnamon and sugar-free syrup and enjoy!
