Category: Recipe

Here is recipe for Layered Mango Blueberry Smoothie

Ingredients:

a handful of frozen mango chunks
2 small bananas
2 tablespoons of frozen blueberries
1/2 cup of plant-based yogurt
1 scoop of EatGoodFeelGood blueberry protein powder
water
1

Directions:

In a blender add a splash of water and half of plant-based yogurt, one small banana and frozen mango chunks. Blend and pour into a tall glass.
To your blender cup, add in another splash of water, the rest of the yogurt, a banana and frozen blueberries. Blend and pour in the glass on top of the mango mixture.
Serve with coconut shreds, hemp seeds and blueberries.

Here is recipe for Mango And Kale Smoothie

Ingredients:
1 ripe banana (80g)
15 g curly kale
100 g frozen mango
200 ml oat milk or other plant milk
1 tsp Auraluv Coconut Vanilla Protine Powder

Directions:
Add all your smoothie ingredients to a blender.
Blend until completely smooth.
Transfer to a glass and enjoy.

Everything you’ll need to make homemade hummus

In this easy tutorial, you’ll just need 5 staple ingredients to make a basic hummus recipe that’s super creamy and full of flavor. We’ve included plenty of fun flavor options within the post as well, but here are the basics:

Chickpeas: you’ll need one can of chickpeas or garbanzo beans. Be sure to save a little of the liquid that comes in the can.

Garlic: a little garlic gives the hummus a lovely savory flavor.

Tahini: the other ingredient that gives hummus its creaminess is tahini, which is a paste made from sesame seeds.
Lemon juice: fresh lemon juice adds the perfect amount of acidity to the hummus. I highly recommend using fresh instead of bottled lemon juice.

Salt: you’ll also need some salt to bring out all of the flavors.

Step 1: start by draining your can of chickpeas and reserving the liquid in a bowl. Rinse the drained chickpeas and dump them into a different, microwave safe bowl. It might sound strange, but you’ll then toss the drained, rinsed chickpeas with 1 1/2 teaspoons of baking soda!

Step 2: once your chickpeas are coated with baking soda, microwave the whole bowl for 90 seconds.

Step 3: finally, pour the hot chickpeas into a large bowl and cover them with cool water. Gently rub the skins off of the chickpeas using your hands and drain off the water that has the skins in it. Repeat until all of the chickpeas have been skinned. This might take 4-5 changes of cool water. Then, follow the instructions as written!

Step 4: add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.

Step 6: taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

Here is the recipe of Caprese Salad With Grape Tomatoes, Mozzarella & Basil

INGREDIENTS:
10.5 oz. Nature Sweet Cherubs or grape tomatoes, halved
8 oz. Formaggio Fresh All Natural Mozzarella in Our Famous Marinade
1 Tbsp. balsamic vinegar
8 – 10 large fresh basil leaves
Sea salt to taste
Freshly cracked or ground or coarse black pepper

INSTRUCTIONS:
1. Toss together the tomatoes, mozzarella, and balsamic vinegar.
2. Tear the basil into pieces and toss into the salad.
3. Season to taste with sea salt and freshly ground black pepper.
4. Serve immediately or refrigerated to serve a little bit later too.
5. Serve with fresh Italian bread, if desired.

Here is the recipe of Asian Sesame Cucumber Salad

Cook time: 20 mins
Total time: 20 mins
Recipe type: gluten-free, raw, easily made vegan
Serves: 4

INGREDIENTS:
2 english or hothouse cucumbers, chilled
2 large carrots
1 tsp. Kosher salt
2 TBSP rice vinegar
1 TBSP fresh lime juice (about half a lime)
2-3 TBSP honey, to taste
1 tsp. Toasted sesame oil
pinch of red pepper flakes, to taste
½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)
1 scallion, sliced
2 TBSP fresh cilantro, chopped (optional)

INSTRUCTIONS:
If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren’t big enough to fit in my spiralizer, so I used a jullienne peeler instead — if you don’t have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)

Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the “noodles” into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airitight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits. If your salad becomes soupy, you can drain the water from the bottom of the bowl before eating.)

NOTES
Honey can be replaced with maple syrup or other liquid sweetener, if you wish to make this salad vegan.

Here is recipe for Grilled Vegetable Wraps With Creamy Coleslaw

Ingredients:

1 pound grilled vegetables
1 tbsp herbed vegan cream cheese spread, at room temperature
1 whole wheat flour tortillas

Creamy Coleslaw
1 (16-ounce) package coleslaw mix
1 small onion, finely diced
1 tsp Regular or Lite Mayonnaise
1?4 cup regular or low-fat sour cream
pinch kosher or pink Himalayan salt
1?2 teaspoon freshly ground black pepper

Directions:

1. Place tortillas on a work surface. Spread 1?4 cup cream cheese evenly over each tortilla, leaving about a 1- inch border. Distribute the vegetables evenly among the tortillas.

2. To roll up wraps: Fold in the right and left sides, enclosing the veggies. Starting from the bottom, gently roll up the tortilla, ending with the seam-side down. Cut each wrap in half.

3. Serve with creamy coleslaw.

Here is recipe for Chopped Mediterranean Salad

Ingredients:

1 tablespoon purchased basil pesto
2 teaspoons white balsamic vinegar or regular balsamic vinegar
1/3 cup chopped seeded tomato
1/3 cup chopped zucchini
1/3 cup chopped yellow or orange bell pepper
1/3 cup very small steamed broccoli florets
1 cup mixed salad greens (Optional)
2 tablespoons crumbled reduced-fat feta cheese
¼ black beans

Directions:

1. Combine pesto and vinegar in a small bowl. Stir in tomato, zucchini, bell pepper and broccoli.

2. If desired, divide greens between two serving plates. Top with vegetable mixture. Sprinkle with feta cheese.

Here is recipe for Banana Matcha Smoothie

Ingredients:

1 cup banana slices, frozen
1 teaspoon EatGoodFeelGood Cinnamon Matcha powder
1 cup fresh spinach, packed
2 teaspoons flax seed
1 teaspoon vanilla extract
3/4 cup unsweetened almond milk (or more if needed)

Directions:

Place all ingredients in a blender and blend until smooth.

Here is recipe for Salmon Avocado Salad

Ingredients:

Salmon: You can’t beat wild Alaskan salmon for the best flavor and most nutrients.
Baby Spinach: I’m always a fan of spinach but any greens will work.
Tomatoes: You can use any vine-ripened tomatoes or cherry tomatoes as well.
Avocado: For that dose of healthy fat and creamy texture.
Cucumber: A small cucumber adds that crisp and refreshing flavor.
Red Onion: Can’t beat red onion in salads for that sweet, but punchy taste.

Directions:

Remember that salmon cooks quickly, and overcooked fish is never ideal. It turns dry and bland. So pan seared salmon is an easy method for a perfectly cooked and moist fillet.
Heat some olive oil in a large pan over medium-high heat.
Pat your salmon fillets dry with a paper towel. This will ensure you get that golden brown crust.
Sprinkle some salt and pepper on top. Then place the fillets skin side up on the pan.
Let it sear for about 4-5 minutes, top side down first.
Gently flip the salmon over and let it cook for another 2-3 minutes, depending on thickness. Remember that salmon will continue cooking even when removed from the heat, so a little softness in the middle is fine.
Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top. Mix the dressing ingredients together in a small bowl and drizzle on top.

Here is recipe for Lemony Zucchini, Chickpea and Lima Bean Salad

Ingredients:

* 1/2 c fresh or frozen lima beans, blanched
* 1/2 c drained canned chickpeas, rinsed
* 1 zucchini, quartered lengthwise and cut crosswise
into quarter-inch thick slices
* 1/2 small, red onion, halved and thinly sliced
* 2 or 3 Romaine leaves, cut into thin strips
* 1 oz (1/4 c) Parmesan cheese, broken into small
chunks
* 1 TBSP chopped, fresh basil, plus sprigs for garnish
* 4 1/2 tsp fresh lemon juice
* 3 TBSP extra-virgin olive oil
* 1/8 tsp red-pepper flakes
* 3/4 tsp coarse salt
* Freshly ground pepper, to taste

Directions:

1. Combine lima beans, chickpeas, zucchini, onion romaine, Parmesan, and chopped basil.

2. Add lemon juice, oil, red-pepper flakes, salt and pepper and toss to combine.

3. Garnish with basil sprigs.

Number of Servings: 6