Here is a quick & easy recipe for bright and fun to eat Raspberry Yogurt Smoothie for a flavorful and nutritional breakfast!
Ingredients
• 1 cup low-fat vanilla yogurt
• 2 tablespoon of EatGoodFeelGood Chocolate
Raspberry Protein Smoothie Powder
• 1 cup frozen raspberries
• 2/3 cup light coconut milk
• 1 cup ice (about 12 cubes)
Instructions
Blend all ingredients in a blender until smooth. Serve immediately and enjoy.
Here is a quick & easy recipe for bright and fun to eat Raspberry Coconut Smoothie Bowl for a flavorful and nutritional breakfast!
Ingredients
• 2 cups frozen raspberries
• 3-4 tablespoon of EatGoodFeelGood Chocolate
Raspberry Protein Smoothie Powder
• 1/2 frozen banana
• 2/3 cup light coconut milk
• 1 tablespoon chia seeds
Optional garnishes: shredded coconut, shaved dark chocolate, hazelnuts,
Instructions
Puree the raspberries, banana, coconut milk and chia seeds in a blender until smooth. The mixture will be very thick and you will need to push the ingredients down to get the blender going. If needed, add a little more coconut milk to get the blender going. Garnish with shredded coconut, shaved dark chocolate, hazelnuts. Enjoy!
Here is a quick & easy recipe for Salted Caramel Smoothie Bowl
Ingredients
• 3-4 tablespoon of EatGoodFeelGood Caramel
Protein Smoothie Powder
• 1/2 frozen banana
• 3 soft dates, pits removed
• 1 cup (240 mL) unsweetened almond milk
• 3 Tbsp (45 mL) any nut butter of choice
• 2 Tbsp (14 g) ground flaxseeds
• 1 tsp (5 mL) pure vanilla extract
• 1 tsp (3 g) ground cinnamon
• 1/8 tsp salt
Instructions
In a high-speed blender, add all the ingredients and blend on high until smooth. Divide the smoothie between bowls, add your favourite toppings, and enjoy!
INGREDIENTS
• 7 oz Gluten Free White Rolls
• 21 oz ripe mixed tomatoes, roughly chopped
• 1 tbsp capers, rinsed
• 1 small red onion, very finely sliced
• 10 oz jarred red peppers, drained and roughly chopped
• 6 anchovy filets, drained and chopped
• 2 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• fresh basil.
Instructions
1. Tear the bread into chunks, toast in a dry frying pan over a medium heat until golden.
2. Into a large salad bowl put the tomatoes, capers, onion, peppers and anchovy.
3. Dress with vinegar and olive oil.
4. Season to taste and toss everything together.
5. Add the bread and toss through.
6. Tear in the basil leaves and serve.
Ingredients
• 15 ounce can chickpeas, rinsed and drained
• 1 1/2 cups chopped Persian or English cucumbers
• 1 cup cherry tomatoes, halved
• 1 cup fresh or frozen (defrosted) corn (if using fresh,
grilled is best)
• 1 peach, diced
• 1 Jalapeño, seeded and minced
• 1 tablespoon finely chopped chives
• 1/4 cup basil leaves, chopped
• 1/2 cup cubed or crumbled feta cheese
• 1/4 cup fresh lemon juice
• 1 1/2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• Kosher salt and fresh ground black pepper to taste
Instructions
In a large serving bowl combine the chickpeas, cucumber, tomatoes, peach, corn, jalapeño, basil, chives and feta.
In a small bowl whisk together the lemon juice, dijon, honey, olive oil salt and pepper. Pour the vinaigrette over the salad and stir together until combined. Taste for seasoning and serve or cover and refrigerate until ready to serve.
Nutrition Information:
YIELD: 5 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 268
TOTAL FAT: 10g
SATURATED FAT: 3g
TRANS FAT: 0g
SODIUM: 435mg CARBOHYDRATES: 38g
FIBER: 8g
SUGAR: 13g
PROTEIN: 10g
INGREDIENTS
• 2 slices of Promise Gluten Free Multigrain Bread
• ½ an avocado sliced
• Alfalfa sprouts
• 1 tblsp basil pesto
• Salt and Pepper
Instructions
Toast slices of bread. Top with sliced avocado. Drizzle pesto on the avocado. Top with sprouts. Season with salt and pepper.
Ingredients
• 31 15oz can chickpeas, drained
• 3 tbsp tahini
• 1 garlic clove, peeled
• 2 tbsp lemon juice
• ¾ cup pumpkin puree
• 2-3 tbsp olive oil, divided
• 1 tsp cumin
• ½ tsp salt
• ½ tsp cayenne (if desired)
• Promise Gluten Free Soft White Rolls
• Pumpkin seeds for garnish
Instructions
STEP 1
Preheat oven to 375° F / 200° C.
STEP 2
Cut rolls at an angle into ¼” slices (or desired thickness). Lightly brush both sides with olive oil and arrange on baking sheet. Sprinkle with salt and pepper (if desired). Bake for 5 minutes, flip and bake another 5 minutes.
STEP 3
Place chickpeas, tahini, garlic, lemon juice, and pumpkin puree in a food processor and pulse until combined. Add in olive oil, cumin, salt, and cayenne (if using), and pulse until smooth. Adjust seasoning to taste.
Here is a quick & easy recipe for Pina Colada Smoothie
A tropical mix of pineapple and coconut blended into creamy goodness. This healthy Pina Colada smoothie is a perfect option for a poolside drink during summer!
Ingredients
• 3/4 cup coconut milk
• 2 to 3 cups frozen pineapple
• 2 tablespoon Auraluv EatGoodFeelGood Pinacolada
Protein Smoothie powder
• 1 cup ice
For serving (optional): fresh pineapple slices, whipped cream, cherries
Instructions
Combine the coconut milk (stir first), sugar, pineapple and ice in a blender. Blend on high power until smooth. Add more coconut milk or frozen pineapple if needed to reach desired consistency.
Enjoy this summer drink!
Here is a quick & easy eecipe for Mexican Quinoa Bowls
This has been a staple for me ever since I started eating quinoa. It’s one of the first combinations I tried and is actually similar to one of the recipes that helped my blog grow!
Ingredients
• 1 cup cooked quinoa
• 1/2 cup canned black beans
• 1/4 cup cooked yellow corn
• 1/4 cup jarred salsa
• 1/4 of an avocado
• Cilantro to garnish
Instructions
Add all the ingredients into your bowl. Either stir it all together (like you see in the photo) or eat it as is. Don’t forget to top with some cilantro for an extra flavor boost!
Here is a quick & easy eecipe for Superfood Quinoa Bowls
This is one of my favorites because it combines a few of my favorite foods. We’re keeping things on the “superfood” side with this one by using ingredients like sweet potato, kale, almonds, avocado and more. This bowl also has a delicious lemon dressing!
Ingredients
• 1 cup cooked quinoa
• 1/2 cup chopped kale
• 1/4 cup sliced radish
• 1/4 cup roasted sweet potato
• 1/4 of an avocado
• 2 tablespoons spicy lemon dressing
• Chopped almonds to garnish
• Hemp seeds to garnish
Instructions
Add all the ingredients into your bowl. Top with the spicy lemon dressing, almonds, and hemp seeds, and stir to combine.
