@feelgoodfoodie

I’ve been trying to eat a can of beans everyday during lunch and it’s been such an easy, healthy and affordable way to eat more protein without having to cook. Here’s a great recipe I ate recently and it was so delicious and filling! Recipe linked in bio!

If you’re feeling a little backed up, this applesauce chia pudding is a gentle place to start. Just mix ½ cup of applesauce with 1-2 tablespoons chia seeds and a dash of cinnamon, stir and set in the fridge for at least 2 hours. It doesn’t look so good but it tastes so good and good at moving things along!

Next time you’re invited to a potluck picnic, skip the pasta salad and try this 7-layer mediterranean dip instead. It was such a hit at our picnic! Recipe linked in my bio!

If you’re bringing one appetizer to the cookout, make it this cheesy corn dip using @Cabot Creamery Cooperative Seriously Sharp Cheddar cheese! #cabotpartner Cabot award-winning cheddar cheeses are all naturally aged for the best flavor and have 7 grams of protein per serving. Serve the dip warm on a skillet over a warmer or even cold - it’s so good! #cabotcreamery INGREDIENTS 4 ears fresh corn, husked 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper 8 ounces cream cheese, softened ½ cup plain Greek yogurt 1 jalapeño, seeded and diced 2 tablespoons lime juice 2 cups Cabot Sharp Cheddar Cheese, shredded, divided 2 tablespoons chopped cilantro, plus more for serving ½ teaspoon tajín, plus more for serving Tortilla chips, for serving INSTRUCTIONS 1. Preheat the grill to medium-high heat. Place a cast iron skillet on the grill to heat for a few minutes. 2. Brush the corn with olive oil and season with salt and pepper. Add the corn to the hot skillet and cook, turning occasionally, until charred in spots, about 8-10 minutes. Remove the corn from the skillet and carefully cut the kernels off the cob. 3. Reduce the grill heat to medium. In the same cast iron skillet, add the cream cheese, Greek yogurt, jalapeño, lime juice, 1 ½ cups Cabot Sharp Cheddar Cheese, cilantro and tajín. Stir until mostly combined. 4. Fold in the charred corn and spread the mixture into an even layer. Sprinkle the remaining ½ cup Cabot Sharp Cheddar Cheese on top. 5. Place the skillet back on the grill, close the lid and cook until the dip is hot, melty and bubbling around the edges, about 8-10 minutes. Top with more cilantro, serve with chips.

I’m so blessed for my friends and family who have been showing me so much love this month for my birthday. One of the highlights was this farmstand birthday party thrown by my friend Sohad, decorated by the talented Goalden Entertainments and catered by Sevaj ! It was so on brand for me in every detail 🥹 and I left with my heart and stomach so full! 😍 #birthdaygirl #birthdaycake

If you love garlic, you need garlic sauce in your life! I love making a fresh batch using garlic cloves, salt, oil and lemon juice, but when I don’t have the time, I use @Toom Garlic Dip - it’s the closest thing to my homemade fresh garlic sauce and you can use it as a sauce, dip, or spread or even as a substitute when a recipe calls for oil, garlic and lemon juice. What’s your favorite way to have it? INGREDIENTS 1 cup garlic cloves peeled 2 teaspoons Kosher salt 3 cups neutral oil such as vegetable or canola ½ cup lemon juice INSTRUCTIONS Slice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy. Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.

I was invited to color board party, and of all the colors, I ended up with fuscia! How did I do? 🩷

Try this delicious black bean burger with the best texture. It’s such a hearty meal and great for meal prep for easy lunches.

#ad Try this whipped feta and cottage cheese dip with roasted tomatoes served with the new @Crunchmaster Crackers Chickpea Crisps that just dropped! The line has 3 new flavors: Tzatziki flavor, Lemon Pepper Parmesan flavor, Tikka Masala flavor, so I had to head to Costco to see what I could find 👀 Not all flavors are available at every location—so if you spot them at your Costco, tell me which one you found! #Crunchmastercrackers #betterforyousnacking INGREDIENTS *For the roasted tomatoes: 1 pint cherry tomatoes 2 garlic cloves, slices 2 tablespoon extra-virgin olive oil Sea salt and Freshly cracked black pepper, to taste *For the whipped feta yogurt dip: 8 ounces feta cheese, crumbled 1 cup cottage cheese 2 tablespoons extra-virgin olive oil 1 tablespoon lemon zest 1 garlic clove ¼ teaspoon black pepper *For serving: Crunchmaster Chickpea Crisps INSTRUCTIONS 1. Preheat the oven to 400°F. Place the tomatoes, garlic olive oil, salt and pepper in a small baking dish and bake for 20 minutes, until the tomatoes are soft and sizzling. 2. Meanwhile, add the feta, cottage, olive oil, lemon zest, garlic, and black pepper to a food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the dip is too thick, add 1 to 2 tablespoons of water or more olive oil to loosen it slightly. 3. Spoon the whipped feta yogurt dip into a shallow serving bowl and use the back of a spoon to create swoops. 4. Top with the roasted tomatoes, oil from the baking dish and fresh basil. 5. Serve immediately with Crunchmaster Chickpea Crisps.

Try this easy salmon salad. It’s a great change up from tuna salad and it has 36g of protein per serving without feeling like a boring desk lunch. Recipe linked in bio!

Try this delicious pizza beans recipe – it’s what I make when I want pizza flavor without making dough or waiting on delivery. It’s a single serve meal with 43g protein and 24g fiber. Thank you beans! Recipe in bio!

Try my date bark recipe with a peanut butter and strawberry twist! Recipe linked in bio!

Day 1 of eating a can of beans every day for 30 days. 🥫They’re one of the easiest healthy foods to keep around. No cooking, no prep, just open a can and add them to salads, bowls, soups, wraps or toast or try this easy chickpea tuna salad. Chickpeas are packed with fiber and plant-based protein, which makes them filling, good for digestion, and great for supporting heart health. INGREDIENTS 1 15-ounce can chickpeas, rinsed and drained 1 5-ounce can tuna (mine was marinated in olive oil and basil) 2 tablespoons Greek yogurt 1 tablespoon mayonnaise 1 tablespoon Dijon mustard 1 teaspoon dried dill ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoons lemon juice 2 tablespoons diced celery 2 tablespoons diced red onions INSTRUCTIONS 1. In a large bowl, combine the chickpeas, tuna, yogurt, mayonnaise, dijon mustard, dill, salt, pepper and lemon juice. Use a potato masher or a fork to mash the chickpeas to your desired consistency. 2. Add the celery and red onions, and mix together until incorporated. Serve on its own, on lettuce cups, crackers or bread.

I tried the viral dot cake and it’s worth the hype! INGREDIENTS 1 ripe banana 1 egg ½ cup @oathoats 1 tablespoon protein powder (optional) ½ teaspoon baking powder Cooking spray Sprinkles * Cream Cheese Frosting 2 ounces cream cheese, room temperature 4 tablespoons unsalted butter, softened 1 cup powdered sugar ½ teaspoon vanilla extract INSTRUCTIONS 1. Preheat the oven to 350°F. Grease one or two ramekin or oven-safe pan with cooking spray. 2. In a blender combine the banana, egg, oats, protein powder and baking powder until smooth and well-blended. 3. Transfer the batter into the prepared ramekin. Bake for 25-28 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting. 4. Place the sprinkles on a flat plate. Once frosted, carefully flip the baked oats over and dip them well into the sprinkles.

Try this green baked feta pasta recipe. #CarbeDiemPartner If you love my baked feta pasta, this version is made with a green sauce and my new favorite high fiber pasta @Carbe Diem. Carbe Diem has 24g of fiber, 8g of protein per serving and lighter in net carbs than traditional pasta. But the best part is that it tastes like real pasta because it’s 100% wheat! #sogood Recipe and product linked in bio!

Try my easy ground chicken burger. It has 22 grams of protein, it’s easy to make with basic ingredients and it comes out so tasty and juicy! 🍔 Recipe linked in bio!

If you loved my viral banana coconut cookies, try this version as bars! INGREDIENTS Cooking spray 2 ripe bananas 2 cups unsweetened shredded coconut 2 ounces chocolate bar INSTRUCTIONS 1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides, then lightly coat with cooking spray. 2. In a large bowl, mash the bananas until mostly smooth. Add the shredded coconut and use a fork to mix until the coconut is fully coated and the mixture holds together. 3. Transfer the banana coconut mixture to the prepared pan. Use a spatula or your hands to press it firmly and evenly into the bottom of the pan. 4. Bake for 18 to 22 minutes, until the edges are golden brown and the top looks set. 5. Meanwhile, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny. 6. Drizzle the melted chocolate over the baked bars, or spread it into a thin layer on top. Refrigerate for 30 minutes, then lift out of the pan and cut into bars.

#ad I love making pasta salads during the summer and this one is going to be on repeat this summer: ranch pasta salad. Instead of using store bought ranch dressing that can be loaded with so many unnecessary ingredients, I make my ranch with @stonyfield Organic Greek Yogurt, which is made with 100% organic milk from pasture-raised cows. Instead of using croutons, try air frying the cooked pasta for a creamy crunchy salad you’ll want to make on repeat! Recipe linked in bio! #Stonyfield #StonyfieldSponsored

Try my Lemon Zucchini Bread. It’s an easy bread to make with a fresh lemony flavor and moist texture! Recipe linked on my bio!

Here’s a fun twist on Greek salad that I randomly thought of and loved!! It’s scrambled feta salad and it’s SO GOOD! INGREDIENTS 1 (8-ounce) tub crumbled feta cheese 4 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon oregano ¼ teaspoon salt ¼ teaspoon black pepper 3 ripe tomatoes, chopped 3 Persian cucumbers 1 small green pepper, chopped ½ small red onion, chopped 4 ounces kalamata olives INSTRUCTIONS 1. In a large non-stick skillet over medium-high heat, add the crumbled feta cheese and allow it to cook without touching for 5 minutes. Then use a spatula to toss and scramble and break apart for 2-3 minutes, until the feta is golden and crisp. Set aside to cool. 2. In a large bowl, whisk the olive oil, red wine vinegar, oregano, salt and pepper together until emulsified. 3. Add the tomatoes, cucumbers, green peppers, red onions and olives on top of the dressing and stir to combine. 4. Sprinkle the scrambled feta cheese on top and serve.