Here is the recipe for Vegan Green Bean Salad

Ingredients:

1 red onion, finely diced
2 garlic cloves, finely chopped or minced
2 lemons, juiced
3 tablespoons extra-virgin olive oil
1x 14 oz (400 g) tin chickpeas, drained and rinsed
1x 14 oz (400 g) tin kidney beans, drained and rinsed
1x 14 oz (400 g) tin black beans, drained and rinsed
½ large cucumber, diced
1 red pepper, deseeded and diced
Small handful fresh parsley, chopped (leaves and stems)
Small handful fresh mint, chopped (remove the leaves first and discard the stems)
Salt and pepper to taste

Direction:

To a small bowl, add the chopped onion and garlic. Mix in around three quarters of the lemon juice (i.e. 1½ lemons) and season with salt and pepper. The lemon juice will help to mellow the flavour of the onion and garlic.

Once the chickpeas and beans have been drained and well rinsed (I use a colander for this), add these to a large bowl along with the diced cucumber, red pepper, parsley, and mint. Mix well.

To the smaller bowl, add the olive oil and give it a stir. Pour this dressing into the larger bowl and mix everything thoroughly.

Adjust the seasoning if necessary, adding any extra lemon juice, olive oil, salt, pepper, or herbs. Mix well, scooping some of the dressing to the top, and serve.

Everybody loves a Pina Colada!!
Now you can have a healthy one for breakfast without the alcohol but the same great taste!
Start your day right with a healthy smoothie and with a smile!
Ingredients:
• 1/2 cup Coconut Milk
• 1/2 cup Pineapple Chunks
• 1/2 tablespoon Pineapple Extract
• 2 tablespoon Auraluv EatGoodFeelGood Pina Colada Protein Smoothie Powder
• 3 cups Ice

Directions:
1. Add Coconut Milk, Pineapple Chunks, Pineapple Extract, and Auraluv EatGoodFeelGood Pina Colada Protein Powder to a blender, then add ice.
2. Blend all ingredients until smooth.

Ingredients:

• 1Kosher salt and black pepper
• ¾ pound green beans, preferably slender haricots verts, trimmedblackberries
• 2 tablespoons lemon juice, from 1 small lemon
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, mixed colors, halved
• 2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
• 4 ounces feta, crumbled (1/2 cup)
• 2 to 3 tablespoons roughly chopped dill, for serving
• Pinch of dried oregano, for serving

Directions:

Step 1
Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
To serve, sprinkle generously with dill and oregano.

It’s time for Love this Valentines – Self Love! Remember to treat yourself to the gift of healthy eating and feeling great because of it!

Here is recipe of Mixed Berry Sundae for your romantic low calorie dessert.

Ingredients:

• 1/4 cup halved fresh strawberries
• 1/4 cup each fresh raspberries, blueberries and blackberries
• 3 teaspoons honey
• 1/2 cup fat-free plain Greek yogurt
• 2 tablespoons pomegranate juice
• 2 tablespoons chopped walnuts, toasted

Directions:

Step 1
In a small bowl, combine berries and 1 teaspoon honey; spoon berries into 2 dessert dishes.

Step 2
Combine the yogurt, pomegranate juice and remaining honey; spoon over berries. Sprinkle with walnuts.

Here is recipe for Crunchy Keto Berry Mousse

Ingredients:

• 2 cups heavy whipping cream
• 3 oz. (2?3 cup) fresh raspberries or fresh strawberries
or fresh blueberries
• 2 oz. chopped pecans
• ½ lemon, the zest
• ¼ tsp vanilla extract

Directions:

Step 1
Pour the cream into a bowl and whip with a hand mixer until soft peaks form. Add the lemon zest and vanilla towards the end.

Step 2
Add berries and nuts to the whipped cream and stir thoroughly.

Step 3
Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse. You can also enjoy the dessert immediately if you don’t mind a less firm consistency.

Here is recipe for strawberry chocolate muffins

Ingredients:

25g (1/4 cup) coconut flour
3 tsp baking powder
200g (2 cups) almond meal
50g (1/4 cup) powdered stevia sweetener
250g strawberries, hulled, chopped
2 sachets of Auraluv EatGoodFeelGood Chocolaty Chocolate
3 eggs, lightly whisked
2 tsp vanilla extract
60ml (1/4 cup) almond milk
125g unsalted butter, melted

Directions:

Step 1
Preheat oven to 170C/150C fan forced. Line 12 holes of an 80ml (1/3 cup) capacity muffin pan with paper cases.

Step 2
Sift the coconut flour and baking powder into a large bowl. Add the almond meal, stevia, strawberries and chocolate and stir to combine.

Step 3
Whisk the eggs, vanilla and almond milk together in a jug. Add the egg mixture and butter to the dry ingredients and stir until just combined.

Step 4
Divide the mixture among the prepared muffin holes. Bake for 20-25 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside for 5 minutes, to cool, before transferring to a wire rack to cool completely.

Here is recipe for strawberry banana smoothie

Ingredients:

1/2 cup Frozen Strawberries
1/2 Banana
1 cup of any vegan milk like Almond or Coconut
2 tablespoons of Auraluv EatGoodFeelGood Strawberry Banana Protein Powder.

Directions:

Combine ingredients. Add all ingredients to a blender. Blend until smooth. Pour the smoothie into a serving glass or two…and enjoy!

Here is the recipe for Lemon-Garlic Butter Scallops

INGREDIENTS:

3 tablespoons unsalted butter, divided
16 sea scallops (about 1 pound), tough side muscle removed, patted dry
¼ teaspoon ground pepper
? teaspoon salt
2 cloves garlic, minced
1 tablespoon lemon juice, plus wedges for serving
1 tablespoon finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

Step 1
Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle scallops with pepper and salt; cook until golden brown on the bottom, about 3 minutes.

Step 2
Flip scallops and add the remaining 2 tablespoons butter and garlic. Continue cooking, spooning the liquid over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more.

Setp 3
Remove from heat and stir in lemon juice and parsley. Serve with lemon wedges.

Nutrition Facts
Serving Size: 4 scallops each
Per Serving:
122 calories; protein 7.5g; carbohydrates 2.8g; dietary fiber 0.1g; sugars 0.1g; fat 9g; saturated fat 5.5g; cholesterol 37.3mg; vitamin a iu 348.1IU; vitamin c 3.2mg; folate 12.2mcg; calcium 11.1mg; iron 0.3mg; magnesium 14.7mg; potassium 142.6mg; sodium 309.9mg.

Roasted Beet Hummus is a very easy to make and delicious recipe.

INGREDIENTS:

1 cup Chickpea
5-6 Garlic cloves
4 tablespoon Tahini (Mix 4 tablespoon sesame seeds with 2 tablespoon olive oil and little water and blend in a blender to make a smooth paste)
8 tablespoon Extra virgin olive oil
4 tablespoon Lemon juice
Salt to taste
½ teaspoon Roasted cumin powder
1 teaspoon Chili flakes
3-4 tablespoon Warm water from boiled chickpeas
200 g Beet root

INSTRUCTIONS:

1. Wash and soak chickpeas in enough water for 5-6 hours.
2. Drain the water.
3. Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
4. Drain the water reserving 3-4 tablespoon for the hummus.
5. Wash and peel the beet root and boil or roast till they are soft.
6. Drain the water and keep aside.
7. Add all the ingredients including the boiled chickpeas and beetroot in a blender and blend to make a smooth hummus.
8. Add little more water if required.
9. Serve with pita or any other crackers.