Category: Recipe

This Spinach Blueberry Salad recipe is a delicious summer (or any time of the year) salad made with a mix of fresh berries, baby spinach leaves, feta cheese, and red onion. It is drizzled with an easy to make lemon-olive oil-mustard base dressing.
We love ours topped off with pecans but almonds would work just as well. Whether you serve it as a side dish for 4 or as an entree for 2, it is the perfect blend of savory and sweet.

Ingredients

For The Salad Dressing:
•3 tablespoons extra virgin olive oil
•1 tablespoon lemon juice freshly squeezed
•1 teaspoon dijon mustard
•1 clove of garlic peeled and minced
•½ teaspoon kosher salt
•¼ teaspoon ground black pepper
•For The Blueberry Spinach Salad:
•6 cups baby spinach washed and spin-dried
•¼ cup thinly sliced red onion
•1 ½ cups blueberries
•½ cup strawberries or raspberries washed and hulled
•½ cup crumbled feta cheese
•½ cup pecans or almonds lightly roasted

Instructions

To make the blueberry salad dressing: Place all ingredients in a mason jar, put the lid and give it a good shake.
To Make the salad: Place baby spinach, red onion, blueberries, strawberries (or raspberries), feta, and pecans in a large bowl. Drizzle it with the dressing. Give it a gentle toss.
Taste for seasoning and add in if necessary. Serve.
Notes
A Few Helpful Notes: As in most recipes that use feta cheese as a garnish, I recommend tasting the saltiness of the cheese before adding salt into the dressing. You can then adjust the amount accordingly.
If you have in on hand, a splash of raspberry vinaigrette (approximately 1 tablespoon) takes this salad to the next level.
I highly recommend spending a few extra minutes to toast pecans before adding them into the salad. Doing so adds another layer of earthy flavor to the overall recipe. Also, you can swap pecans with other nuts like sliced almonds, walnuts, or even hazelnuts.
To Make Ahead: You can make this blueberry spinach salad a day before. To do so, prepare the salad ingredients and dressing and store them in separate airtight containers. Drizzle the salad with the dressing right before serving. Give it a toss and serve.
To Store leftovers: Place the leftovers in an airtight container and store in the fridge up to 2 days.

Nutrition

Calories: 283 kcal | Carbohydrates: 15g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 551mg | Potassium: 398mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4329IU | Vitamin C: 31mg | Calcium: 152mg | Iron: 2mg

Broccoli almond soup is a naturally creamy dairy-free and perfect vegan recipe. Fresh broccoli and blanched almonds blend with aromatics and spices to create a richly flavored, filling soup you can serve up in 30 minutes or less.

Ingredients

• 1 tablespoon coconut oil
• 1/2 medium onion , finely chopped
• 2 cloves garlic , minced
• 1/2 cup blanched almonds
• 3 cups broccoli florets
• 2 teaspoons curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 1/2 cups water
• 2 tablespoons almonds with skin on , toasted and chopped
• 2 tablespoons chopped cilantro
•1 small red chili pepper , seeded and finely chopped

Instructions

1. Add the onion to coconut oil in a soup pot and cook until softened. Add the garlic and cook for 30 seconds or so, until fragrant.
2. Add the almonds and cook until lightly browned. Add the broccoli and continue cooking for 5 minutes more, stirring occasionally.
3. Add the curry powder, paprika, salt, and pepper. Pour in the water, reduce the heat, and simmer for 8 minutes, until the broccoli is tender but still bright green.
4. Prepare the topping by removing a few broccoli florets and chopping them. Mix with the chopped almonds, cilantro, and chili pepper. Reserve.
5. Use an immersion blender to puree the soup or transfer to a stand blender.
6. Serve topped with the broccoli, almond, cilantro, and chili pepper mixture.

Red Velvet Keto Smoothies are very simple to make, it doesn’t require heaps of produce. It has sufficient healthy fats, but it is low in carbohydrates. It gets its red color from the beets. They provide a wealth of nutrients including vitamins A and C, iron, and calcium.

Ingredients

• 2 cups coconut milk or almond milk
• 1 cups of ice cubes
• 1/2 avocado
• 1 small beet
• 2 tbsp of EatGoodFeelGood Coconut vanilla Protein
Powder

Instructions

Whisk all the ingredients in a blender and mix until completely smooth.

These Veggie Lettuce Wraps deliver flavor-infused tofu served in cups of lettuce. Enjoy this tangy vegetarian recipe for your next low-carb or vegan keto meal.

Ingredients

• 2 tablespoons sesame oil
• 15 oz extra firm tofu, drained
• 1 onion, diced
• 3 tablespoons tamari
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 2 tablespoons water chestnuts
• ¼ cup red cabbage, chopped
• ¼ cup red peppers, chopped
• 2 tablespoons almonds, chopped
• 1 head butter lettuce

Almond Butter Sauce

• 2 tablespoons almond butter
• 1 tablespoon tamari
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon rice vinegar

Instructions

1. Heat sesame oil in a skillet over medium-high heat. Break the tofu into chunks and add to the skillet. Use a spatula to continue breaking the tofu down into a crumbly mixture. Cook tofu until browned, about 10 minutes.
2. Stir in onion, tamari, and rice wine vinegar. Cook until onions are tender, about 5 minutes. Stir in chopped garlic, water chestnuts, red pepper, cabbage, and almonds. Cook a few more minutes, until the peppers are slightly tender.
3. Prepare the almond butter sauce by combing the ingredients and stirring. Add half of the sauce to the skillet with the tofu mixture, stirring it to ensure all the pieces are coated.
4. To serve, scoop a spoonful or two of the veggie tofu mixture into the center of each butter lettuce leaf. Serve with reserved almond butter sauce or sauce of your choice.

This hearts of palm avocado salad is quick, simple and full of flavour, colour with a touch of crunch! A lemon basil dressing makes this a great summer keto vegetarian and vegan salad.
If you are looking for heart of palm recipe, try it in a salad! If you enjoy artichokes you will like palm hearts. They have a similar texture.

Ingredients

• 14 oz palm hearts jar or tinned, chopped
• 1 avocado pitted and chopped
• 8 cherry tomatoes halved
• ¼ cup walnuts chopped
• 1 cup microgreens or small salad leaves

Dressing
2 cloves garlic minced
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon basil fresh, chopped

Instructions

1. In a small bowl whisk the dressing ingredients together.
2. Arrange the palm hearts, avocados, microgreens and cherrytomatoes on a serving place or dish.
3. Scatter the walnuts on top, then drizzle the dressing over the salad.
4. Serve immediately.

Paleo triple green kale salad ! Healthy easy Kale salad recipe with avocado, snow peas, and hemp seeds in light Asian soy-free ginger sesame dressing. Whole30, Keto, and vegan friendly. Follow the instructions to make this easy and delicious everyday healthy kale side dish to help you eat more leafy greens !

Ingredients

Part 1
• 8-10 oz. Lacinato kale, aka tuscan kale, slice to small pieces
• 2 tsp toasted sesame oil
• 2 tsp extra virgin olive oil, alt. flaxseed oil
• 2 small garlic cloves, grated or crushed
• 1 tsp grated fresh ginger
• Pinch of coarse sea salt

Part 2
• Snow peas, chopped, large handful
• 2 tsp coconut aminos
• 2 tsp aged balsamic vinegar
• 1 ripe avocado, sliced
• Scallions, chopped, small handful
• Orange zest, use a microplane
•Sprinkle with hemp seeds, as much as you like

Instructions

1. Rinse and wash the kale thoughtfully. Pat dry. Lay a kale leaf on a cutting board and run a paring knife along each side of the center stem. Repeat until all the stems have been removed. Stack 4-5 layers of kale leaves and roll them up to slice into smaller pieces.
2. Combine chopped kale leaves with all the ingredients under “Part 1”. Use clean hands to gently massage the kale, rubbing the oil into the leaves for a few seconds.
3. Add “Part 2” of the ingredients. Give a quick toss and serve in room temperature or slightly chilled.

This Refreshing Blueberry Banana Smoothie is perfect healthy breakfast or snack.

Ingredients

• 1 cup fresh or frozen blueberries no need to thaw
• 2 large fresh or frozen banana no need to thaw
• 2 scoops of EatGoodFeelGood Chocolate Blueberry
Protein Powder
• 1 1/2 cup almond / coconut milk
• 1 tbsp chia seed
• ice if using fresh fruits

Instructions

Add all the ingredients to a high-speed blender or food processor. Process until smooth. Serve immediately and enjoy!

This Vegan Smoky Lentil Soup is an easy, healthy and beginner-friendly plant-based meal, that’s great for lunch or dinner, even if you are calorie counting!

Ingredients

• 1 1/2 cups green lentils (dry)
• 7 cups water
• 1 carrot (sliced)
• 1 parsnip (sliced)
• 1 big potato (chopped)
• 1 onion (finely chopped)
• 3 clove garlic (minced)
• 1 tbsp oil
• 3 tsp smoked paprika powder (unsalted)
• 1 tsp black pepper (ground)
• 1 1/2 tbsp salt
• 4 bay leaves
• 3 tsp white vinegar (or lemon juice)

Instructions

1. Rinse the dry lentils, then soak them for about 2 hours.
2. When the lentils are done soaking, heat oil in a soup pot and caramelize the chopped onions. Add the smoked paprika and stir it around in the oil for around 10-15 seconds (on middle heat).
3. Add the lentils, sliced carrots, parsnips, chopped potatoes, minced garlic, water, bay leaves, salt, pepper and cook the soup for about 30-35 minutes.
4. At the end of the cooking, add the lemon juice/white vinegar.
5.Serve with fresh bread. (optional)

These low carb rainbow wraps are stuffed full of colorful vegetables! Customize them with your own choice of suitable veggies!

Ingredients

• 2 (8″) low carb tortillas
• 2 tbs cream cheese
• 8-10 pieces shredded red cabbage
• 6 thin slices English cucumber
• ¼ avocado, sliced
• 6 thin strips yellow bell pepper
• 6 thin strips orange bell pepper
• 6 thin strips red bell pepper
• Salt and black pepper

Instructions

Spread the tortillas with a little cream cheese, right up the right hand edge, to act as “glue”.

Then add the veggies to the left hand side of the tortilla. Try to spread the vegetables evenly so that each color runs throughout the length of the tortilla. Season with a little salt and pepper.

Roll everything up tightly, starting from the left hand side, moving to the right. At this point (unless you included avocado which might spoil), you could wrap them up in plastic wrap and either save for slicing later, or keep for a low carb lunch on the go!

When ready to serve, cut each wrap into slices. Discard (or eat!) the ends, and place the remaining slices on a serving platter.