Feeling Good Through Food

 We love this pasta salad! I'm so glad I found this great dressing recipe because it really taste a lot like the stuff you get at the store, only there's no msg, sugar, preservatives, etc... Dry Italian Dressing Mix In a jar add -1 1/2 teaspoon garlic powder -1 Tablespoon onion powder -2 teaspoon oregano -1 Tablespoon dried parsley -2 teaspoons sea salt -1 teaspoon pepper -1/4 teaspoon thyme -1/2 teaspoon dried celery flakes     To make Italian salad dressing: In a salad dressing container or jar mix -2 tablespoons the dry mix -1/4 cup vinegar (I prefer red wine vinegar) -2 teaspoons water, -1/2 cup olive oil  -2 tablespoons agave. Shake it all up and store in the fridge Pasta Salad -1 16 oz package of cooked spiral whole wheat pasta or brown rice pasta -celery chopped -sliced olives -sliced grape tomatoes -chopped cucumber -2 cloves chopped garlic  - any other veggies you'd like to add, use what you have on hand that need...

picture and recipe from the cooking photographer I can't believe brussels spouts have such a bad reputation, they are so good! This recipe is super delicious! Even if you don't think you like burssels sprouts, I hope you still try this, you might just have a change of heart after the first bite. -2 lb Brussels sprouts, trimmed and halved (quartered if large) -5 cloves garlic, minced fine -1/2 cup water -2 tablespoons extra virgin olive oil -1/2 teaspoon sea salt -1/2 teaspoon black pepper Move oven rack to the upper level and preheat the oven 425 degrees. In a 9x13 inch baking dish, toss together brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer. Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven, stir and serve. So good!

I was on my usual quest for a quick dinner idea. I happened upon this recipe and it was so so good and easy. The best part was that my kids all ate their entire salads with this dressing. I made a very simple salad with baby spinach, cucumbers, and sunflower seeds. But, you could put lots more or different things in your salad. Easy Strawberry Poppy-Seed Dressing 1/2 cup extra virgin olive oil 1/3 cup balsamic vinegar 1/4 cup organic evaporated cane sugar or raw honey 1/4 teaspoon sea salt 1 clove garlic 1/8 slice red onion (I didn't have this and it turned out yummy still) 1/4 cup strawberries (I thawed out a few frozen, if you don't have fresh on hand) 1 Tablespoon poppy seeds Combine all ingredients except poppy seeds in blender and puree until smooth. Stir in poppy seeds. Last up to 48 hours in the fridge. Mine lasted a good week, so use your own judgement on that one ;)

Yum, marinated mushrooms will now be a new weekly side dish at our house. This was so yummy and I love that the mushrooms are uncooked. Recipe came from rawkinraw and we modified to our liking. -1 lb organic mushrooms, cleaned and trimmed -organic extra virgin olive oil, to coat all -sprinkling of dried basil (I go heavy on the basil, see pic above) -drizzle of Bragg Apple Cider Vinegar -juice of 1/2 lemon -a few shakes of dried onion flakes -1 tablespoon coconut aminos or good ingredient soy sauce like "shoyu" -2 cloves garlic, finely minced -1 teaspoon sea salt Add everything in a ziplock bag and shake it up so the mushrooms get well coated with everything. Put in the fridge for at least an hour to marinate, bring to room temp. before serving!

Wow, I'm so glad I happened to stumble upon this recipe! I made it tonight and yup, it taste just like the Applebees oriental salad (which is what I used to order from there in the good old eat whatever you want days). Who knows what kind of msg/preservatives are lurking in the restaurant version, not to mention the original version has inorganic chicken, loaded with hormones and antibiotics. I thought this vegetarian version was so delicious! It would be good with some organic, free range chicken as well. Recipe came from mandys recipe box and was modified to our liking. For the dressing -1/4 cup veganaise or good ingredient mayo (trader joes has one) -3 tablespoons pure honey -1 1/2 tablespoons rice vinegar -1 teaspoon dijon mustard -1/8 teaspoon sesame oil Mix all ingredients together in a jar and shake until well blended, put in the fridge while you prepare the salad For the salad -1 head organic romaine lettuce chopped -broccoli slaw (trader joes has organic) -sliced almonds...

I'm Kris and I am so excited to be sharing some of my recipes here on Feeling Good Through Food. If you would like to read my story, you can click here . This recipe is one of my favorites. It isn't super healthy, so it's a great side dish to something else and it is really easy to make and throw together in no time. picture and recipe via our best bites I got this recipe from our best bites and I changed it to suit our family. 1 1/2 cups brown rice cooked in 3 cups water (I just cook it in my rice cooker while I do other things) When the rice is finished I stir in 3 Tbs. coconut oil When that is mixed in and melted I add in the juice from 2 regular sized limes, and 1/2-3/4 cups chopped cilantro, 1 small can crushed pineapple (or fresh pineapple pieces are great) and salt and pepper to taste. That is it and I love it! I may have even made it twice this week and it's only Tuesday :)

Oh my goodness, these are so good! The first time I tried making kale chips was in my oven and I just used salt, pepper, and olive oil for seasoning. They were really not good at all. I sort of gave up on the idea until I went to visit my friend Emily, who has been eating a whole foods diet for a long time, she is an expert! Her sister actually does the simple healthy tasty blog and Emily posts on there sometimes too! Anyways during our visit, she offered me some kale chips and wow, I went home and ordered a food dehydrator as soon as I could so I could make them! I got this one made by Nesco and love it so far! Recipe from simple healthy tasty . -1 or 2 bunches of kale ripped into chip size pieces (I used curly leaf kale) -1/3 cup raw cashews -2 tablespoons lemon juice -3 tablespoons water -1/4 cup olive oil -1/2 teaspoon sea salt -1/4 cup nutritional yeast -1 small chunk of onion -1/2 teaspoon chili powder -1/4 teaspoon cayenne -1/4 teaspoon turmeric -1 clove garli...

We've started eating Salmon every so often. I am not a huge fish person but this recipe was pretty good and didn't taste fishy to me at all! My husband LOVED it and is already asking when I am going to make it again. The roasted asparagus and potatoes are an old favorite. Delicious meal! Salmon recipe was inspired by a hint of honey and modified to our liking. Roasted Asparagus and Red Potatoes: -1 bunch fresh asparagus -4 red potatoes chopped -olive oil -3 cloves, garlic, sliced -1 tablespoon dry Italian seasoning -sea or kosher salt and fresh black pepper -1-2 tablespoons basil Preheat oven to 425. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, italian seasoning, salt and pepper, and basil together. You can use your hands to massage the oil and seasonings into the vegetables. Grease a casserole dish and roast vegetables about 30-35 minutes until potatoes are tender. Honey Mustard Salmon: -1 1/2 poun...

-Fresh green beans -Olive Oil -Dry onion flakes -Garlic powder -Sea salt and Pepper -Basil Wash beans and cut the little stems from the ends off. In a pot with enough water to cover the beans, boil them in some water for 6-8 minutes or until tender. Drain the water and toss beans in olive oil. Add seasonings to taste.

This is a great way to serve quinoa if you aren't too crazy about the taste. The other flavors take over and you still get the benefits eating the healthy quinoa. -1/2 cup organic quinoa -1 large ripe diced avocado -1 7oz can Herdez salsa (or your favorite salsa) -half can of organic black beans Rinse and prepare quinoa (1/2 cup of quinoa should be cooked in 1 cup water) according to package directions. In a bowl put diced avocado, black beans, and salsa together. When quinoa has cooked and cooled a bit, add it to the mixture and stir. Serve with some organic tortilla chips or in lettuce for some yummy lettuce wraps.

This is a delicious recipe even my picky toddlers love. I got it from here and modified it to our liking. Preheat: 350 Cook Time: 20-25 min. -2 medium to large sweet potatoes -2 tablespoons coconut oil -2 teaspoons pure vanilla extract -1/3 cup almond or non dairy milk -1 organic egg or egg substitute -1 tablespoon pure maple syrup Peel and cube sweet potatoes and boil for about 10-15 minutes or until tender. Drain, mash potatoes, add remaining ingredients, and stir. Add mixture to a square casserole dish and bake at 350 for 20-25 minutes until bubbly. The original recipe does have a healthy pecan topping but my kids prefer it plain. Nice and simple sweet potato casserole without loads of sugar!!