Author: Aura@admin

This Chickpea Salad recipe is a light and refreshing summer salad recipe and you can easily add in more veggies too! It’s vegan, oil-free, gluten-free, and plant-based.

Ingredients
• 1 can chickpeas drained
• 1 Persian cucumber
• 1 Roma tomato
• 1/2 red pepper
• 1/8 cup red onion
• 1 lemon juiced
• 1 tablespoon parsley
• 1/4 teaspoon kosher salt

Instructions
1. Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
2. Chop the parsley and mix with the lemon juice and salt.
3. Pour the lemon juice and parsley mixture over the salad and toss to combine.
4. Refrigerate until ready to serve.

This Dark Chocolate Coconut Ghosts recipe is just an excuse to make healthy snacks in the shape of pumpkins or ghosts or spiders.

Ingredients
• 1/2 cup oat flour
• 6 pitted medjool dates
• 1/2 cup water
• 1/4 cup non-dairy milk
• 1/4 cup cacao or cocoa powder
• 1 1/2 tsp baking powder
• Coconut Frosting
• 1/2 cup coconut milk powder
• 2 tbsp water
• 1 Tbsp powdered coconut sugar or stevia.

Instructions

1. FOR THE CUPCAKES: Preheat the oven to 350F.
2. Blend the water, milk, and dates on high until smooth.
3. In a large bowl, stir together the oat flour, baking powder, and cocoa powder.
4. Add the blended ingredients, and stir until everything is well combined.
5. Spoon into a mini muffin pan with paper liners or greased with coconut oil.
6. Bake for 13-15 minutes until the center bounces back when lightly pressed.
7. Let them cool for at least 10 minutes before removing from the pan.
8. Chill overnight.
9. FOR THE FROSTING: Whisk all the ingredients together until smooth. If it is too thick, you can add a little bit more water.
10. TO MAKE THE GHOSTS: Take 1 mini cupcake and use a bread/cake knife to cut off the domed top. Flip it over, and place it on a plate.
11. Take a second cupcake, flip it upside down, and use the cake/bread knife to shape it into a gumdrop shape that fits on top of the first cupcake.
12. Dollop the frosting on top of the ghosts and let it drip down to look adorable and ghostly. Use cacao nibs or chocolate chips for eyes.
13. As quickly as possible, place them in the freezer to harden the frosting.
14. Devour these spooky snacks, and keep the leftovers in the fridge.

Here is a recipe of low carb Raspberry Yoghurt Chia Pudding

Ingredients

• 1 cup of Unsweetened Plain Greek Yogurt
• 1/2 cup frozen raspberries
• ½ cup almond milk
• 2 tablespoons EatGoodFeelGood Chocolate
Raspberry Protein Powder
• 2 tablespoons slivered almonds
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons chia seeds

Instructions

1. Soak the chia seeds in the almond milk the night
before preparing.

2. Mix all ingredients together and leave for a
minimum of 20 minutes in the fridge before eating.

3. You can make it in bulk and leave it in the fridge for
up to 2 days if that suits you.

This keto stuffing recipe is going to be a favorite at all of your holiday meals. It is super simple and has all the traditional flavors. If you are looking for a keto Thanksgiving recipe everyone will eat (without making a low carb and regular version) this is it! This is a great keto dressing recipe loaded with flavor, bits of vegetables, and no guilt!

Ingredients
• 4 Slices Keto Bread (or rolls), crumbled
• 3 tablespoon Butter, melted
• 1 egg
• 2 stalks Celery, chopped
• ¼ cup Leeks, chopped
• ½ teaspoon Garlic, minced
• 1 teaspoon Italian Blend Seasoning, dried
• ¼ teaspoon Sage
• ½ teaspoon each Salt & Pepper
Olive Oil
• ½ teaspoon Celery Seasoning , optional
• ½ Cup Chicken broth

Instructions

1. Crumble the keto bread, drizzle with olive oil and bake for about 5 minutes until lightly browned.
2. Saute chopped veggies in olive oil & the seasonings for a minute or two to bring out flavors.
3. Mix egg together with melted butter and chicken broth. Add veggies, mix.
4. Add all ingredients together , mix well. Transfer to baking dish.
5. Bake on 350 covered with foil for 10 minutes and uncovered for 5 minutes.
6. Serve!

This Mexican street corn salad with chipotle dressing makes such a great BBQ side! It’s spicy, tangy, and super easy to make. Plus, it’s entirely vegan and gluten-free.

Ingredients

For the Street Corn Salad:
• 2 cups corn kernels either fresh or frozen
• 2 cups of Organic mixed greens
• 2 red bell peppers
• 5 green onions
• juice from one lime
• 1 large avocado
• 1 teaspoon cumin
• 1 teaspoon smoked paprika powder
• 1/3 cup vegan mayonnaise
• 1 teaspoon vegan chipotle sauce
• salt, to taste
• black pepper, to taste
• 1/2 cup fresh cilantro

For the vegan tofu “cheese”:
• 5 oz very firm tofu
• salt, to taste
• black pepper, to taste

Instructions
1. Dice the red bell pepper and the avocado. Cut the green onions into rings and roughly chop the fresh cilantro.
2. Combine the corn, the red bell pepper, the green onions, and the avocado in a large bowl. If you want to make an authentic Mexican street corn salad, use grilled corn instead of boiled corn. You could also cook it in a skillet over medium heat for about 5 minutes. But for a quicker version, I’d recommend boiled corn. Either frozen or fresh.
3. Combine with vegan mayonnaise, the lime juice, the smoked paprika, the cumin, and the chipotle sauce and whisk until well combined. Season with salt and pepper. Pour the dressing over the corn salad.
4. Stir in the chopped fresh cilantro and season with salt, pepper, and red pepper flakes.
5. In a small bowl, crumble the firm tofu with your hands. Stir in the vegan mayonnaise and season with salt and pepper.
6. Sprinkle the crumbled tofu on top of the salad and serve immediately.

Chickpea Shawarma Salad is jam-packed with flavour and nutrition. Enjoy this as a hearty plant-based meal the whole family will love. This recipe is gluten-free, sugar-free and easily customizable.

Ingredients

For the Shawarma Chickpeas
• 3 cups cooked chickpeas (2 15 oz cans drained and rinsed)
• 2 tbsp olive oil or avocado oil
• 1 tbsp lemon juice
• 1 tsp cumin
• 1/2 tsp each coriander, garlic powder, cardamom, ginger, cinnamon, paprika, salt and pepper
• pinch of cayenne pepper or red pepper flakes if you want it spicy!

For the Salad
• 1 cup chopped kale per serving (plus a little olive oil for massaging)
• 1/4 cup diced cucumber per serving
• 1/4 cup diced tomato per serving
• 1/4 cup finely chopped parsley per serving
• a few tbsp pickled onions per serving (see notes)
• pita for serving, optional

For the Tahini Lemon Sauce
• 5 tbsp tahini (75 g)
• 1/4 cup lemon juice
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tbsp maple syrup (optional)
• water to adjust consistency

Instructions
1. Prepare the pickled red onion if you haven’t already.
2. Massage the kale with 1/2 tsp of olive oil to soften. Set aside.
3. Chop the cucumber, tomato and parsley.
4.Whisk the tahini sauce ingredients together until smooth.
5. Heat the oil in a skillet over medium heat. Add the chickpeas, lemon and spices and heat through, about 5-10 minutes.
6. While they’re cooking, divide the kale, chopped veggies and pickled onions between 4 bowls or containers. Divide the chickpeas between each bowl then top each with tahini sauce. Serve with pita and if desired, hummus.

Yoghurt Cucumber Salad recipe is a really easy recipe. that is sure to become one of your favorite summer sides. With only five simple ingredients you can whip it up in just 5 minutes!

Ingredients

• 1 cucumber
• ½ onion
•1/4 Cup of Organic Plain yoghurt
• 2 tbsp white wine vinegar
• A pinch of pink Himalayan salt
• 1 tsp honey

Instructions

1. Finely slice the cucumber and finely dice the onion. All really, really fine (1 cucumber,½ onion).
2. Add to a bowl and mix in the Yogat (1/4 cup Organic Plain yoghurt).
3. Finish off the salad with the vinegar, honey and salt
(2 tbsp white wine vinegar,1tsp honey, A pinch salt).
4. Mix well and let the salad rest for at least 2 hours for maximum taste.
5.Enjoy!

Ratatouille Salad is a delicious blend of roasted eggplant, onions, yellow squash and red bell peppers. It’s a healthy Keto side or main dish with just 108 calories and 2g net carbs per serving.

Ingredients

For the Salad:
• 1 large eggplant
• 2 yellow squashes
• 1 red onion
• 1 orange bell pepper
• 1 red bell pepper
• 2 tablespoons balsamic vinegar
• ½ teaspoon dried thyme
• salt and pepper
• cup fresh parsley, chopped
dressing:
• ¾ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon pepper

instructions

1. Pre-heat oven to 400 degrees F and spray 2 cookie sheets with cooking spray.
2. Slice the eggplant into ½ inch disks. Cut the bell peppers and onions into quarters. Slice the yellow squashes into ½ inch disks. Use one cookie sheet for the eggplant and the other for the rest of the vegetables.
3. Brush the eggplant and yellow squash with balsamic vinegar.
4. Sprinkle with thyme, salt and pepper.
5. Bake for 50-60 minutes.
6. Flip vegetables every 15 minutes. Brush the undersides of the eggplant and squash with balsamic vinegar.
7. After 50 minutes, the onions, bell peppers and squash should be softened with some burn marks. The eggplant may still be undercooked in the middle, so cut one in half and check for doneness. If there is any white left, then return the eggplant to the oven and cook until insides are soft.
8. Chop all of the cooked vegetables. Add them to a large serving bowl.
9. Add dressing ingredients to a small lidded jar and shake until combined. Alternately, you can whisk the ingredients together in a small bowl.
10. Add dressing and parsley to the vegetables and mix until all the vegetables are coated.

Most importantly, whether you are on diet or not, this delicious highly nutritious Green Keto salad recipe for you with only plant fats and plant protein. It is also delicious and highly satisfying, not to mention very easy to make!

Ingredients

For the Salad:
• 1 Romaine Lettuce Heart
• 1 bunch Asparagus
• 1/2 cup Pumpkin seeds
• Grape seed oil (or oil of your choice)
• Himalayan pink salt to taste
For the Creamy Garlic Dressing:
• 1/2 cup Cashews (soaked for 4 hours and rinsed)
• 1 cup Water
• 1/2 juice from a lemon
• 1 tablespoon Organic yellow mustard (or mustard of your choice)
• 2 teaspoon Nutritional yeast
• 1 teaspoon Garlic powder
• Himalayan pink salt to taste

Instructions

1. Wash and dry your lettuce and set aside.
2. Place pumpkin seeds on hot frying pan and roast on each side for few seconds; It doesn’t take long, so be careful, do not burn. Set aside.
3. Wash and cut asparagus on smaller pieces and steam for 3 minutes with salt.
4. Rinse under cold water.
5. Brush with oil and place on heated grilling pan or grill for a minute on each side. When ready, set aside.
6. Arrange lettuce leaves on a large plate; if they are too big, you may trim them.
7. Cut and peel avocado into quarters and arrange on top of the lettuce leaves.
8. Top with asparagus and sprinkle with pumpkin seeds.
9. Drizzle with creamy garlic dressing.
10. Sprinkle with grinned peppercorns.

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