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Coconut Baked Sweet Potatoes with a Sweet Tahini Dip

May 13, 2014
Coconut Baked Sweet Potatoes

Recipes provided by Feelgoodfoodie

Serving Size: 1


Sweet Potato Fries

– 3 large sweet potatoes, cut into wedges

– 1 tbsp coconut oil

– 1/2 tsp garlic powder

– 1/2 tsp paprika

– 1/2 tsp sea salt

Sweet Tahini Dip

– 2 tbsp tahini

– 2 tbsp maple syrup

– 2 tbsp apple cider vinegar

– 1 small lemon, juiced

– 1/2 tsp garlic powder

– Salt & pepper to taste


Pre-heat the oven to 400F

Toss together all ingredients until potatoes are evenly coated with oil & spices

Place potatoes in a single layer on a baking sheet & bake for about 30 minutes

For the dip, just mix all the ingredients together

Blog Recipes Sides

Recipe Oven Roasted Vegetables

May 13, 2014
Recipe Oven Roasted Vegetables

Recipe provided by Healthyfreshfood

Serving Size: 1


1 red paprika

1 zucchini

2 carrots

1/2 eggplant

4 potatoes

1 large onion



salt and pepper

2 tbsp olive oil


Chop all the vegetables in little pieces.

Add the olive oil as well as some salt and pepper, 1 tsp rosemary and 1tsp oregano.

Let it soak for 40 minutes.

Roast them in the oven for 35 minutes (180 degree centigrade)

Blog Breakfast Desserts Recipes Sides

Triple Berry Dark Chocolate Banana Chia Pudding

May 12, 2014
Triple Berry Dark Chocolate Banana Chia Pudding

Made by kiasfitfare

(Makes 2 Servings)


1 Banana (113g)

4tbs (52g) Chia Seeds

1 cup Unsweetened Almond Coconut Milk

1 tbs Hershey’s 100% Cacao Powder


1 cup Berries of choice

(I used ½ cup Strawberries + 2tbs each Blueberries & Raspberries)

What You Need

1 Bowl

Blender or Whisk


Glass or Bowl for serving


If you would like a sweeter Chia Pudding, add 100% Pure Maple Syrup or Honey to taste.


1.Combine banana, chia seeds and milk in bowl. Use blender or whisk to combine ingredients.

2.Place mixture in refrigerator, allow to set for a minimum of 15 minutes to overnight.

3.Chop strawberries. Distribute chia pudding in glass or bowl and top with 1/2 cup of mixed berries.

4. Enjoy!!

Nutritional values are calculated and may vary

Triple Berry Dark Chocolate Banana Chia Pudding

Blog Recipes Sides

Healthy Spinach & Artichoke Dip

May 8, 2014
Healthy Spinach & Artichoke Dip

Recipes provided by Bethehappysoul

Serving Size: 1


3 artichokes

1 cup wilted baby spinach (about 4 cups fresh spinach makes 1 cup wilted)

3 cloves garlic

1/2 cup Light Kefir Cheese

1 cup part skim shredded mozzarella 1/2 cup shaved parmesan

1/2 tsp crushed red pepper

1/2 tsp black pepper

1/2 tsp salt


Remove outer layer of artichoke leaves and chop off the stem. Slice the artichokes in half and remove the inner fuzzy hairs. Place all the halved artichokes into a large pot and cover with water. Boil for 30 minutes, covered, and then let cool to room temperature.

Transfer the cooled artichokes to a colander and drain. Hold each leaf by it’s tip, hard part facing down, and drag a flat spatula across the leaf removing the inner meat. In a food processor, add the artichoke meat along with the hearts, wilted spinach, garlic, red pepper, black pepper, & salt. Process until semi-smooth. Add the mixture to a bowl and fold in the light kefir cheese, parmesan, and mozzarella. Spray a baking dish with nonstick cooking spray and evenly spread the dip into the baking dish.

Sprinkle with more mozzarella (optional) and place in the oven to bake at 350 degrees Fahrenheit until the cheese is fully melted and the edges start to brown.

Healthy Spinach & Artichoke Dip Facts

Blog Recipes Sides

Buffalo Cauliflower

May 8, 2014
Buffalo Cauliflower

Recipes provided by Myfreshbite

Serving Size: 2


1 head cauliflower

1tbsp of olive oil

1tsp of garlic powder

1tsp of paprika

1tsp of cayenne powder

1tsp of salt


1. Preheat your oven 425 degrees.

2. Toss 1 head of cauliflower (broken into smaller pieces) with about 1tbsp of olive oil(1.5 tbsp if needed)

3. Then have the following seasoning: 1tsp of garlic powder, 1tsp of paprika, 1tsp of cayenne powder, and 1tsp of salt. Have the seasonings spread well over the cauliflower (toss well!)

4. Bake in oven for 20 mins.

5. When finish baking toss with 1.5 tbsp with your favorite hot (wing) sauce.

6. Dip and enjoy with your favorite dip/dressing

Buffalo Cauliflower Facts

Blog Recipes Salads Sides

Salad Stuffed Avocados Bowls

May 1, 2014
Salad Stuffed Avocados Bowls

Recipe provided by Feelgoodfoodie

[4 Servings]


2 avocados cut in half & pitted

1/4 cup bulgar wheat (or couscous or quinoa)

1 small Roma tomato finely diced

2 tbsp parsley finely chopped

2 tbsp onion chopped

2 tsp fresh mint chopped

1 tbsp fresh lemon juice

2 tbsp Extra Virgin Olive Oil

Salt & pepper to taste


Rinse bulgar in a bowl and pour off excess water, set aside for a few minutes || Mix all ingredients together in separate bowl, then add bulgur and mix once more || Spoon salad mixture into avocados

Salad Stuffed Avocados Bowls

Blog Recipes Sides

Oven-Baked Beet Fries with Homemade Southwestern Ranch

April 23, 2014
Beet Fries

Recipe provided by Feelgoodfoodie

Serving Size: 1


Beet Fries

3 medium yellow beets, peeled & cut into 1/4 inch thick ‘fries’
1 tbsp olive oil
1 tbsp whole wheat flour
2 tsp paprika
1 tsp oregano
1 tsp garlic powder
Salt & pepper to taste
Southwestern Ranch

3 tbsp Greek yogurt
1 tsp apple cider vinegar
1 tsp unsweetened almond milk
1/2 tsp dried chives
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
Salt & pepper to taste


Combine beets with oil, flour & spices and toss until evenly coated || Lay onto baking sheet lined with parchment paper, leaving space between || Bake at 425F for 30 minutes, flipping halfway through; they should be cooked through and crisped on the outside