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!

Here is the recipe for The Best Easy Low Carb Keto Green Bean Casserole. The green beans are perfectly cooked and the casserole is made from wholesome ingredients.

Ingredients:

• 2 cups of fresh uncooked trimmed green beans.

Creamy Vegan Cheese Sauce
• 3 ounces onion, minced
• 1 clove garlic, minced
• 1 tablespoon minced parsley
• 1 teaspoon lemon zest
• 6 ounces softened vegan cream cheese,
• 3 ounces grated vegan cheddar cheese,
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup unsalted vegetable stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Topping
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon salt
• 1-2 teaspoons olive oil

Instructions:

Preparation
• Preheat oven to 350 and position the rack in the
middle of the oven. 8×8 oven proof casserole dish.
• Cook green beans to your liking in a microwaveable
bowl with 2 tablespoons of water, cover them, and
steam them on high power for 4-5 minutes, uncover,
check and drain excess water. Place the green beans
into a large bowl.
• Mince the onion, garlic, and parsley, keeping them
separate and zest the lemon.

Creamy Cheese Sauce
• Heat a large skillet over medium high heat. Add the
minced onion and saute until translucent – about 2-3
minutes. Then add the garlic and saute for 1-2
minutes until soft. Turn the heat down to medium and
add the parsley, lemon zest. Add the softened vegan
cream cheese and break it up in the pan so that it
melts more easily. Add the vegetable stock little by
little and whisk to combine until the cream cheese has
melted. Turn the heat to medium-low and let the
sauce bubble a little to combine flavors and thicken
slightly. Add the vegan cheddar cheese,
Worcestershire sauce, Dijon mustard, salt and pepper.
Whisk and taste to adjust seasoning.

Assemble
• Pour the sauce into the bowl with the green beans and
stir together. Pour the green bean mixture into the
baking dish.

Top
• Add 1/8 teaspoon granulated garlic and 1/8 teaspoon
salt. Then, add 1-2 teaspoons of olive oil and mix
together with your fingers. Sprinkle over the casserole.

Bake
• Put the green bean casserole in the oven and
bake for 15-20 minutes or until bubbly around the
sides.

Here is the recipe for Avocado, Smoked Salmon and Pecan salad. A super-easy and intricate side salad packed with luxurious flavour and texture.

Ingredients:

• 8 slices smoked Salmon, thin
• 3 avocados
• 1 tbsp lime rind, finely grated
• 1/3 cup lime juice
• 1/4 cup extra virgin olive oil
• 1 cup fresh coriander leaves
• 1 cup fresh flat-leaf parsley leaves
• 2/3 cup pecans, toasted, roughly chopped
• 2 long red chillies, seeded, finely chopped

Instructions:

Heat a large frying pan over high heat.
Add salmon . Cook for 2 minutes each side or until golden and crisp. Drain on paper towel. Break up into pieces.

Peel and quarter avocados . Place in a bowl. Add lime rind , juice and oil . Season with salt and pepper. Toss gently to coat.

Arrange avocado in a serving bowl. Add Salmon, coriander , parsley , pecans and chilli . Serve.

Here is the recipe for Keto avocado smoothie with coconut milk, ginger, and turmeric.

Ingredients:

• 1/2 an avocado
• 1 cup of coconut milk
• 1/4 cup of almond milk
• 1 tsp of freshly grated ginger
• 1/2 tsp of turmeric
• 2 table spoon of EatGoodFeelGood Coconut-Vanilla
Smoothie Powder
• 1 tsp of lemon or lime juice (or more to taste)
• 1 cup of crushed ice

Here is a recipe for Pumpkin Pie Chia Pudding –
(Paleo, Keto, Low Carb, Dairy-Free). This pumpkin pie chia pudding it’s extremely delicious, easy to make, and tastes exactly like pumpkin pie filling. Enjoy a super creamy, thick, naturally gluten-free chia pudding with pumpkin and spices. It’s also refined-sugar free and low carb nutritious treat that’s perfect for a fall breakfast or snack.

Ingredients: (12 servings)

• Pumpkin puree
• Coconut milk, room temperature
• Almond milk
• Mapple syrup
• Pumpkin pie spice
• Vanilla extract
• Sea salt
• Chia seeds

Instructions

Combine all the ingredients in a medium bowl and place it in the refrigerator. Stir form time to time to avoid big chia clumps. Let the pumpkin pudding set overnight or for at least 3-4 hours.

In a blender, add all the ingredients and pulse until well combined. Divide between 4 serving jars and refrigerate overnight. Sprinkle with cinnamon and enjoy!

Here is a recipe fpr Healthy Halloween Treats: Marbled Chocolate Pumpkin Muffins. Incredibly fluffy marbled chocolate pumpkin muffins swirled with pumpkin spice batter and double chocolate batter. These healthy chocolate pumpkin muffins are naturally sweetened, made with wholesome ingredients and make the perfect snack or healthier treat.

Ingredients: (12 servings)

• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 large eggs, at room temperature
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted and cooled (or sub
melted butter or vegan butter)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chocolate chips, divided

Instructions

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.

In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract.

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
In a large bowl, mix together pumpkin, maple syrup, eggs, almond milk and vanilla extract. Add dry ingredients to wet ingredients and mix until just combined. Next, stir in melted coconut oil.

Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in cocoa powder and ¼ cup chocolate chips into one of the batters, mixing until just combined.

First spoon a less less than 1 tablespoon of the pumpkin batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone.

Swirl the batters together with a knife, just about 3-4 times. Don’t go crazy or the batter won’t look nice and swirled. Gently shake your muffin pan back and forth just a few times to even out the batter. Top batter with remaining chocolate chips.

Bake for 20-25 minutes until a tester comes out clean. Mine were perfect at 22 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.

Thanksgiving is a beautiful time for friends and family. It’s one of my favourite holidays, because of how much the day opens our hearts. Here is an easy Sweet Potato Casserole recipe on this Thanksgiving Day. Enjoy this vegan casserole and make your guests smile.

Ingredients

6 to 8 servings

For the Tofu and Marinade

• ½ pound firm tofu
• 5 large sweet potatoes
• 1 tablespoon extra-virgin olive oil, more for drizzling
• 1 1/4 cup almond milk, more if necessary
• 1 teaspoon ground ginger
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh sage leaves

Crumble Topping

• 2/3 cup whole rolled oats
• 1/2 cup pecans, more for garnish
• 1/2 cup walnuts, more for garnish
• 1 garlic clove
• 1 tablespoon plus 1 teaspoon maple syrup
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon minced fresh rosemary
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon black pepper

Instructions

Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9×13-inch baking dish with olive oil.

Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.

Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.

Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.

Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.