On our Good Clean menu this week…….PB & J Chia Pudding.

One of our all-time favorite flavor combinations! This Peanut Butter and Jelly Chia is made with a creamy vanilla chia pudding base, a quick and easy berry jam, and finished with a drizzle of delicious melty peanut butter. Enjoy this chia pudding as an energizing breakfast, a healthy snack, or a guiltless after-dinner-treat. It's so good!

Peanut Butter & Jelly Chia Pudding

Ingredients

• 1/4 cup chia seeds

• 1 cup nut milk of choice

• 1/2 tsp vanilla extract

• 2 tsp maple syrup

Berry Jam:

• 1 1/2 cups fresh berries of your choice (We like blueberries, or a mixture or raspberries and strawberries)

• 1 tbsp maple syrup

• 2 tsp chia seeds

Peanut butter layer:

• 1/4 cup peanut butter, melted

Optional toppings:

• fresh berries

• nuts

• shredded coconut

• cacao nibs

Instructions:

1. To prepare the chia pudding, add all pudding ingredients into a bowl and whisk together. Place in the fridge and let sit for a couple hours or overnight until the texture is a thick pudding. If it is too thick for your liking, just add some more almond milk.

2. In a saucepan, add your berries on medium heat, stirring constantly for 5-10 minutes, until berries are cooked down. Add in the maple syrup and chia seeds and stir together. Turn off the heat and let sit for a few minutes

3. To assemble your parfait, start with a layer of chia pudding, next add the berry jam layers and melted peanut butter. (Note: allow the peanut butter to soften to room temperature or gently warm in the microwave before trying to incorporate.)

4. Place in the fridge for 20 minutes to set. Enjoy as is, or topped with additional berries, nuts, and shredded coconut.

If you love this recipe, you might also like:

Strawberry Hemp Milk

Muesli Magic

How To Make A Healthy Cup Of Coffee

Peanut Butter Energy Bites

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This Healthy Peach Cobbler is not only naturally sweet and delicious, it’s the perfect way to use to use up those juicy summer peaches. With no refined sugar or flour, this peach cobbler is made from 100% whole ingredients - which makes it the perfect guiltless treat!

Healthy Peach Cobbler

Filling

• 6 peaches

• Optional addition: 1 cup fresh or frozen raspberries or cherries

• 1 tsp cinnamon

• 1 tsp fresh ginger

• Zest and juice of one clementine or 1 T lemon juice + lemon zest
  

Topping

• 1 cup almond flour

• 2 cups GF rolled oats

• 1/2 cup hemp seeds

• 1/4 cup raw slivered almonds

• 2 tsp cinnamon

• 1 tsp sea salt

• 2 tablespoons melted coconut oil

• 1/3 cup maple syrup

Instructions:

1. Preheat over to 350
2. To make the filling: slice the peaches and add in additional fruit, if using. Toss with cinnamon, ginger and fruit juice. Add lemon or orange zest. Spread the flinging into an 8 x 8 baking dish.
3. To make topping combine all dry ingredients in a bowl. Drizzle with coconut oil and maple syrup and mix until evenly combined.
4. Crumble the topping over the filling and bake for 20 minutes covered + 20 minutes uncovered, or until the topping is brown and the fruit is bubbling. Remove from oven and allow to cool for 10 minutes before serving.

Serve with your favorite non dairy vanilla ice cream (we love nada moo!) or fresh whipped coconut cream.

If you love this recipe, you might also like:

Peanut Butter and Banana Cookies

LIsa’s Chocolate Amaze-Ballz

Good Clean Banana Bread

Homemade Matcha Ice Cream

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This Almond-Espresso Smoothie is delicious, nutritious and ultra energizing. It makes a quick and easy breakfast on-the-go, or a lovely afternoon pick-me-up. You can use decaf coffee if you want to dial it down.

Why We Love This:

Maca is an adaptogen that helps the body adapt to stress while also increasing energy, stamina and libido. Nutritionally, maca is great source of vitamin C, vitamin B6, iron, potassium, manganese and copper. Studies have shown that maca can enhance mood and improve brain function. Combined with the espresso and almond butter this is one energy-packed smoothie!

Almond-Espresso Smoothie

Ingredients

• 2 shots of espresso or 1/3 cup strong brewed coffee, chilled

• 2 tbsp full fat coconut milk

• 1/2 cup unsweetened almond milk, or oat milk (more if needed for desired consistency)

• 1 banana

• 2 tbsp almond butter (or nut butter of your choice)

• 1–2 tsp maca powder

• 1/8 tsp cinnamon

• 1 pitted Medjool date

• 1 tbsp chia seeds or ground flax seeds

• Pinch of sea salt

• Handful of ice cubes

• 1 tbsp cacao nibs (optional, for topping)

Instructions:

Place all ingredients except for the cacao nibs (if using) into your blender. Blend until smooth and creamy. Pour into a glass and serve immediately. Top with the cacao nibs. Enjoy the energy boost.

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Buddha Bowls

Also known as hippie bowls, nourish bowls, macro bowls or grain bowls - are a staple in our Good Clean Kitchen. They make the most satisfying and flavorful meals and are filled with vibrant, healthy ingredients.  A Buddha bowl is basically a one-bowl meal (usually vegetarian or vegan) that includes whole grains, legumes, fresh and roasted veggies, plant protein, lots of greens and a delicious dressing.

There are a few different explanations for why this dish refers to Buddha. We weren’t sure - so we looked it up!

1. A Buddha bowl is the presentation of a perfectly balanced meal – where balance is a key Buddhist concept.

2. It refers the story of how Buddha carried a bowl with him on his journeys and accepted food as donations, which he would eat at the end of the day.

3. The round shape, and generous overflowing portions resembling the image of the laughing Buddha .

Ingredients We Love:

• Greens: like spinach or kale

• Roasted Veggies: like carrots, butternut, yams, purple potatoes, broccoli, brussels

• Fresh Veggies: like purple cabbage, cucumber, raw carrots, radish, daikon

• Plant Protein: like chickpeas, beans, tofu, tempeh or edamame

• Grains: like quinoa (actually a seed!), brown rice, bulgur, barley

• Healthy fats: avocado, nuts and seeds

• Special sauce or dressing 

Build Your Own Buddha Bowl:

This Buddha bowl recipe is super fresh and delicious. The rice, veggies and dressing can be made or prepped in advance and stored in separate containers in the refrigerator- so it's great for meal prep.

Sesame Carrot Buddha Bowl

Ingredients (makes 4 bowls)

Rice and Veggies:

• 1 cup short-grain brown rice (quinoa also works here)

• 1 cup frozen shelled edamame

• 1 cup snap peas cut to bite size pieces

• 1 -2 tablespoons tamari or soy sauce, to taste

• 1 cup chopped red cabbage, raw

• 2 cups finely chopped spinach or or kale (ribs removed), raw

Garnishes:

• 1 small cucumber, thinly sliced

• Green onion, thinly sliced

• Grated carrots, raw

• Sesame seeds

• Sea salt and pepper to taste

Carrot Ginger Dressing:

• 1/4 cup extra-virgin olive oil

• 1/4 cup rice vinegar

• 2 large carrots, peeled and chopped

• 2 tablespoons chopped fresh ginger

• 2 tablespoons lime juice

• 1 tablespoon maple syrup, more to taste

• 2 teaspoons toasted sesame oil

• ¼ teaspoon salt, more to taste

Instructions:

Make the dressing: In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt or maple to taste.

Make the rice. When the rice is done, add the edamame and snap peas and allow them to steam in the pot while the rice rests for 3-5 minutes. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.

Divide the rice mixture and the raw veggies (cabbage and kale or spinach) into 4 bowls. Drizzle lightly with carrot ginger dressing.top with sliced green onion, and thinly sliced cucumbers.

When you’re ready to serve, add avocado slices, a sprinkle of salt and a generous sprinkle of sesame seeds. Top with sliced green onion, cucumbers and grated carrots.

TIP: If you are pressed for time, you can skip making the dressing and drizzle your Buddha Bowl with some sesame oil and tamari.

Did you make this recipe?

Please let us know how it turned out! Share a picture on Instagram with the hashtag #goodcleanfooddelivered. We love seeing your creations!

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Watermelon Margaritas

Ingredients:

• 2-3 cups fresh watermelon

• 4 ounces white agave tequila

• 1 ounce fresh lime juice

• 2 teaspoons pure maple syrup (optional - if you like more sweetness)

• 6-8 leaves of fresh mint, muddled

• Slice of watermelon + fresh mint for serving (optional)

Instructions:

In a blender, combine the watermelon, tequila, lime juice and maple. Blend until smooth. (Straining is optional to get rid of any pulp, but we don’t bother!)

Add the mint to the bottom of two glasses and muddle the mint using a muddler (or the bottom of wooden spoon).

Fill the glass with ice and pour the watermelon mix over the ice.

Garnish each glass with a watermelon wedge and fresh mint leaf.

CHEERS!

These quick and easy zucchini noodles make an awesome salad, side dish or base for a healthy vegan meal. If you're a fan of Asian style noodles, you'll love these Tahini Zoodles. They're so easy to make (takes less than 10 minutes!) and are packed with good-for-you nutrition and flavor.

We love serving these zoodles garnished with arugula, micro-greens, pine nuts and a lttle sprinkle of red chili flakes as a summer-time salad. It’s also great paired with baked tofu for a heartier meal.

Plus, it’s a bonus that it feels like pasta, but is actually just a bowl full of light and delicious veggies!

Quick And Easy Tahini Zoodles

Equipment needed: Spiralizer

Ingredients:

For the dressing:

• 1/4 cup tahini (A smooth tahini works best. We like the 365 Whole Foods Brand)

• 2 Tbls high quality olive oil

• Juice of one lemon (about 2 Tbls)

• 1 tsp toasted sesame oil

• 1 tsp maple syrup

• 1/2 tsp garlic powder

• 1/4 tsp sea salt (more to taste)

• Water to thin as needed (about 3 Tbls)
  

For the zoodles

• 2 large zucchini, spiralized (You could also use a regular pasta or brown rice pasta- notes below)

For the garnish:

• 1/4 cup toasted pine nuts

• Pinch of red chili flakes

• Handful of arugula

• Sprinkle of micro greens
  

Instructions

Whisk together the dressing ingredients (minus the water) until smooth and creamy. Add water, 1 tablespoon at a time, and stir until you get the consistency you like

Spiralize the zucchini into zoodles using a spiralizer

Add the zucchini zoodles (raw) to a bowl and top with dressing. Toss to combine until the zoodles are lightly coated in the sauce. Divide among plates and garnish with arugula, micro greens, chili flakes + pine nuts if using.

NOTE: You could also use any kind of noodles you wish. We serve this dish at room temperature because the zucchini noodles are best raw. You could serve warm if you use rice or pasta noodles.

If you love this delicious Tahini Zoodles recipe you might also like:

GCF Superfood Salad

Thai Quinoa Salad

Summer Tabbouleh Salad

Healthy Zucchini Muffins

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This Chocolate Cherry Smoothie is the perfect summer shake. You can enjoy it all year long by using frozen cherries or use the in-season fresh picks from your Farmer’s Market. We love it for breakfast - to start the morning with enough healthy fats to sustain you through lunch, plus get a big dose of nutrition from the cacao and the cherries.

Why We Love This:

Cherries are incredibly rich in antioxidants. You hear us talk a lot about antioxidant-rich foods here at Good Clean Food, and for a good reason. Eating a diet rich in antioxidants is one of the best ways to reduce your risk of illness and chronic inflammation in the body. Cherries are also high in vitamins and minerals such as potassium, calcium, vitamin A, and folic acid.

Cherries can also help you sleep! Cherries are one of the few foods that contain melatonin, a hormone naturally produced by the body to help regulate our sleep cycle. Ideally, our bodies produce enough melatonin to help us sleep well. But because of the “busyness” of today’s world, blue light exposure from technology and lack of sunlight exposure - our melatonin production can get compromised. Consuming foods like cherries can assist our bodies in regulating these sleep cycles!

We also love that cherries are low on the glycemic index compared to other fruits, meaning they don’t have a negative impact on your blood sugar and insulin levels.

Plus, we always find that adding cacao to our smoothie makes us feel a bit happier and more energized. It’s the mood boosting "feel good" endorphins from the cacao kicking in!

Cherry Chocolate Smoothie

Ingredients:

• 6-8 frozen sweet dark cherries

• 1 cup oat milk or nut milk of choice

• 1/4 cup cauliflower

• 1 Tbsp cacao powder

• 1 date

• 1 Tbsp almond butter

• 2 tsp hemp hearts

• 1 tsp cacao nibs

• 1/4 cup spinach

Add all ingredients to a blender. Blend on high until creamy and smooth.

More Smoothie Recipes From Our Kitchen:

The Best Green Smoothie

Hormone Balancing Cinnamon Maca Smoothie

Blueberry Beauty Smoothie

Beet And Berry Smoothie

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Stay cool and refreshed by making this cold Watermelon + Arugula Salad. We love the juicy and fresh watermelon right now - it quenches our thirst and provides an abundance of vitamins and minerals, including a super high amount of lycopene and potassium (more than a banana!) which is very important to regulating fluids in the body.

This easy summer salad is perfect to make for dining al fresco on a warm evening . Watermelon and mint add plenty of refreshing flavor, while the arugula, feta and lime create a wonderful savory balance.

Watermelon + Arugula Salad

Ingredients
For the dressing

• 4 Tbls olive oil

• 6 Tbls lime juice

• 1/2 garlic clove, minced

• 1/2 tsp sea salt
  

For the salad

• 5 cups watermelon, cubed

• 1 cup diced english cucumber

• 1/3 cup crumbled feta cheese (we love Violife for a plant-based option)

• 1 avocado, cubed

• 1/3 cup mint, torn

• Sea salt to taste

• 2 big handfuls of arugula

.Instructions:

1. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.

2. Arrange the watermelon, cucumbers, and arugula on a large plate or platter. Drizzle with half the dressing - just enough to lightly coat the greens. Top with the feta, avocado, mint then drizzle more dressing. Season to taste and serve.

Did you make this recipe? We want to see! Tag us @goodcleanfooddelivered on Instagram!

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Say hello to the PRETTIEST smoothie we have ever made! This Beet + Berry Smoothie (that’s as beautiful as it is delicious) is all about antioxidant-rich and healing ingredients that boost immunity, heal the gut, and give your skin that radiant, youthful glow.

Why We Love This:

Acai berry is rich in antioxidants, fiber, and healthy fats and has long been thought of as a “superfood” – containing more nutritional power than any other berry found in nature Like blueberries, acai berries are loaded with antioxidants that are excellent for your skin, immunity and general wellbeing. Grown in the Amazon, this berry has been used for centuries as a healing and energy-boosting food.

Beets are excellent for your liver! They contain a compound called betaine, which helps the liver to process and remove toxins. Beets are full of fiber - great for digestion and gut health. Specifically, beets contain a fiber known as pectin which is particularly effective at removing toxins from the body. Beets are also high in B-complex vitamins (we call them the “feel good vitamins”) and minerals.

Hemp hearts are loaded with healthy fats and proteins, but they’re high in many vitamins and minerals - in particular magnesium. Magnesium is a mineral with an impressive list of health benefits! It is essential for calming the nervous system and muscle relaxation, which in turn promotes better sleep. Magnesium also helps us maintain healthy blood sugar levels so you’ll be less likely to experience energy crashes during the day.

Beet + Berry Smoothie

Ingredients:

• 1 cup nut milk or oat milk

• 1 beet, peeled and grated (Note: we use a raw, grated beet for easy blending. 1 pre-cooked beet will also work well here)

• 1/2 cup frozen blueberries

• 1/2 cup frozen acai berries (unsweetened)

• 1 banana

• 1 Tbs hemp hearts

• 1 Tbs sun butter

• 1 teaspoon Your Super Forever Beautiful (optional)

Place all ingredients into a blender or food processor.
Blend until completely smooth. Add liquid if necessary.
Pour into glasses and enjoy!

More Healthy Smoothie Recipes:

The Best Green Smoothie

Hormone Balancing Cinnamon Maca Smoothie

Blueberry Beauty Smoothie

Chocolate Cherry Smoothie

If you try this Beet + Berry Smoothie, post a picture and tag #goodcleanfooddelivered! We love to see what you are making.

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The most delicious, healthy Carrot Cake Overnight Oats!

Overnight oats are our busy morning breakfast go-to. We just love the idea of putting ingredients in a jar in the evening, and then waking up to a healthy breakfast waiting in the fridge. Prepared, and absolutely delicious!

Oats are not only healthy and highly nutritious - loaded with fiber, vitamins, minerals and antioxidants, but also energizing, extremely delicious and super easy to make.

To give the Carrot Cake Overnight Oats an extra special boost, we also tossed in some of our favorite SUPERFOODS:

• Ceylon cinnamon that gave unbelievable scent and flavor, but sweetens too.

• Hemp seeds for an extra boost of proteins and healthy fats.

• Walnuts provide healthy minerals like manganese, copper, magnesium and phosphorous

Carrot Cake Overnight Oats

Ingredients

Dry

• 1 cup rolled oats

• 1/2 cup carrot, finely grated

• 1/2 teaspoon Ceylon cinnamon

• 1/4 teaspoon allspice

• 1 tablespoon hemp seeds

• 1 tablepsoon walnuts, chopped

• 3 tablespoons raisins

Wet

• 1 teaspoon vanilla extract

• 2 tablespoons maple syrup

• 1 and 1/4 cup nut milk or oat milk, unsweetened

Instructions

Mix all dry ingredients in a large bowl.

Add wet ingredients and mix again.

Place in the refrigerator, covered (mason jars work well for individual servings) for at least 4 hours or over night.

In the morning - serve with additional walnuts, carrots and raisins and enjoy!

If you like this recipe, you might also like:

Hormone Balancing Cinnamon Maca Smoothie

Peanut Butter Energy Bites

Apple Spiced Muffins

Kelly’s Healthy Homemade Granola

If you try Carrot Cake Overnight Oats or any other recipe on our Nourishing News blog let us know how it turned out…..We love hearing from you!

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Homemade Match Ice Cream

We’ve taken our favorite creamy, perfectly sweet matcha latte and turned it into a Good Clean Food approved ice cream. The base is made of coconut milk and cashew butter - and the result is incredibly decadent and satisfying. Keep a batch of matcha ice cream in your freezer for those times when you’re craving a sweet treat!

Why We Love This:

Matcha is known for its positive impact on metabolism, decreasing anxiety, and improving mood and focus. Quality of matcha can vary, and we recommend buying a high quality, organic powder. In addition to sipping matcha as a tea or latte, we use it often in our baked goods, smoothies, and desserts like this ice cream.

This recipe does require an ice cream maker. If you don’t have one, check out our frozen “Nice” Cream in 4 Flavors Recipes.

Matcha Ice Cream

Ingredients:

• 1 14 oz can full-fat coconut cream

• ¼ cup maple syrup

• 2 Tbls coconut sugar

• ¼ cup cashew butter

• 1 tsp matcha green tea powder

• ¼ tsp sea salt

• 1 tsp pure vanilla extract
  

Instructions:

Place coconut cream, maple, sugar and cashew butter into the Vitamix or high speed blender

Blend on high for 30 seconds, or until the mixture is smooth.

Add matcha powder, sea salt, and vanilla extract and blend until smooth, about 30-60 seconds.

Pour mixture directly from the Vitamix into the ice cream maker while it is rotating. Let the ice cream churn for about 20-25 minutes, until it becomes a firm ball or the ice cream maker stops rotating.

Transfer to a freezer-safe container and freeze for at least 1-2 hours to firm up.

If you like this Matcha Ice Cream recipe, you might love…

“Nice” Cream in 4 Flavors

Favorite Vegan Matcha Latte

If you try this Homemade Matcha Ice Cream or any other recipe on our Nourishing News blog let us know how it turned out…..We love hearing from you!

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Today, we are sharing another favorite – our Healthy Zucchini Muffin recipe.

These Healthy Zucchini Muffins are a favorite in the Good Clean Kitchen. They have a wonderfully moist texture thanks to grated zucchini, and the cinnamon and spices give them a depth of flavor and wonderful aroma that you won’t find in store bought muffins. Plus - They are vegan and gluten-free!

It’s also the perfect time to be cooking with zucchini! It’s summer, which means this vegetable is in its peak season. Zucchini has so many benefits, including that it’s rich in vitamin C, vitamin A, magnesium, folate, and potassium. When cooking with zucchini, it is best to buy organic, because of their very thin skin - which means they can absorb any chemicals or pesticides that have been sprayed on them.

These muffins are small but filling! The mixture of the coconut flour, almond flour, and walnuts will keep you full for a while, as it’s rich in healthy fats. Great to take along with you for breakfast in the morning or as a snack on-the-go.

Healthy Zucchini Muffins {Vegan + Gluten-Free}

Makes 12 muffins

Ingredients:

• 1 1/2 cups grated zucchini (no need to peel. We like using a box grater)

• 1 tsp vanilla

• 3/4 cup maple syrup

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 cup melted coconut oil

• 1/4 cup unsweetened applesauce

• 2 flax eggs ( 3 Tbsp of flaxseed meal mised with 5 Tbsp water)

• 1/2 Tbsp cinnamon

• 2 cups Bob’s Red Mill Paleo Baking Flour

• 1/2 cup chickpea flour

• 1/2 cup walnuts chopped

• pinch salt

Directions:
1. Preheat oven to 325 degrees F and place your muffin cups into each muffin tin. Grate the zucchini.

2. In a large mixing bowl, whisk together maple syrup, coconut oil, applesauce, flaxseed eggs, and. Add vanilla, baking soda, baking powder, and cinnamon.

3. Add the paleo baking flour, chickpea flour, shredded zucchini, and walnuts and whisk again to combine. The batter should be thick.

4. Spoon the batter into each muffin cup and fill to the top of the cup. Cook until golden brown, for about 45 minutes.

5. Allow the muffins to cool for 15 minutes and then take them out of the muffin tin and enjoy!

If you like this recipe, you might also love:

Good Clean Banana Bread

Chocolate Banana Blender Muffins

Apple Spiced Muffins

If you try these Healthy Zucchini Muffins or any other recipe on our Nourishing News blog let us know how it turned out…..We love hearing from you!

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The 4th of July is almost here, and we’ve gathered up some of our favorite plant-based recipes for the holiday. From our classic Veggie Burger and Good Clean Gazpacho, to an elegant French Style Potato Salad and super easy Chocolate No Bake Cookies– these delicious summer-time dishes are perfect for your weekend celebration!

Sweet Potato & Black Bean Veggie Burgers

These sweet potato and black bean burgers are flavorful, filling, and full of plant-based protein. On top of that - They’re probably THE most popular veggie burger recipe from our Good Clean Kitchen! We love them served in a lettuce wrap, and paired with baked root veggie fries, guacamole and a simple green salad. Thank you @peggyscharlin for the recipe inspiration!

Ingredients: Makes 6 burgers

• 3 sweet potatoes

• 2 cans black beans (3 cups)

• 1 cup sweet corn

• 1 red onion diced

• 1 cup brown rice flour

• 2 tsp cumin

• 1 tsp salt

• 2 tsp oregano

• 1 tsp chili powder

• Garnish with all of your favorite toppings. (Avocado and guacamole pair really well!)

Directions:

Preheat your oven to 375 degrees. Peal and chop the sweet potato into small cubes, drizzle with Extra Virgin Olive Oil and roast for 25-30 minutes, turning occasionally.

Meanwhile rinse and drain your beans and place in to a large mixing bowl. With a masher mash until roughly half the mixture becomes a paste.

In a frying pan add the onions and cook until caramelized. Place in mixing bowl with the spices and sweet corn.

Once the sweet potato is done, mash well before adding to mixing bowl, Mix well. Add the brown rice flour to bind and continue to stir. Shape into 8 large patties and place in the fridge to cool. (Turn the oven down to 190)

To cook: in a frying pan, drizzle olive oil and fry the burgers for 3 minutes on each side then place on a baking tray and cook at 190 degrees for a further 10-15 minutes until crisp.

Garnish with your favorite toppings and enjoy!

Good Clean Gazpacho

Gazpacho is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year. Wonderful on warm evenings, when you don’t want to turn on the oven or stove to make dinner….Just prep your ingredients on a cutting board and let your blender do the rest of the work!

We love to make a little salad for the top of the gazpacho with fresh and sweet cherry tomatoes, a little diced red onion, parsley, olive oil and vinegar adds just the right amount of “extra love” to this recipe.

For the gazpacho:

• 3 lbs very ripe heirloom tomatoes - use a variety of colors

• 1 red bell pepper

• 1/2 of a green bell pepper

• 1/4 of a red onion

• 2 cloves garlic

• 1 cup oc sliced cucumber

• 2 Tbs red wine or sherry vinegar

• 1/2 cup high quality olive oil

• 2 tsp salt (more to taste)

• few grinds of black pepper

For the salad garnish:

• 1 cup sliced cherry tomatoes

• 1 Tbls diced red onion

• 1 Tbls parsley, chopped

• 1 tsp olive oil

• 1/2 tsp red wine vinegar

• big pinch of sea salt

• grind of black pepper

Directions:

Add all ingredients to your blender and blend until totally smooth and emulsified – at least 1 minute on high if not longer.After blended, taste soup and add a little more salt or vinegar if desired.

Move to the refrigerator to chill before serving for an hour or two. The flavors only get better as it sits!

Make the salad topping by mixing all ingredients together in a small bowl. Serve the soup in a bowl or cup, topped with a big scoop of tomato salad and an extra grind of black pepper.

French Potato Salad

A simple French Style Potato Salad with fresh herbs – scallions, parsley and dill - and a flavorful Dijon Vinaigrette. Healthy, light and no mayo! Recipe Inspiration: Ina Garten

For the potato salad:

• 2 pounds baby boiling potatoes (we used half yellow, half red)

• 1 pinch sea salt and black pepper

• 1 Tbsp apple cider vinegar

• 1 cup diced green onion

• 1/4 cup fresh chopped parsley

For the dressing:

• 2 1/2 Tbsp spicy brown mustard (or dijon)

• 3 cloves garlic, minced

• 1/4 tsp (each) sea salt and black pepper (more to taste)

• 3 Tbsp red wine vinegar

• 1 Tbsp apple cider vinegar

• 3 Tbsp high quality olive oil

• 1/4 cup fresh chopped dill

Directions:

Fill a large pot with cold water and add 1 heaping tablespoon kosher salt. Add the whole potatoes and bring to a boil. Cookfor 20-30 minutes, until fork tender (taste test to check).

Drain and rinse with cool water. Add the potatoes to a large serving bowl. As soon as the potatoes are cool enough to handle, cut in half or quarters. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.

Prepare dressing: Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify. Add the dill and whisk again.

Taste and adjust flavor as needed - adding more salt + pepper to taste.

Add the dressing to the potatoes, then add the green onion and parsley and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each).

Serve warm, chilled, or room temp.

Chocolate No Bake Cookies

These delicious and healthy, Chocolate No Bake Cookies are a hit!

Super easy to make. Loaded with super food ingredients. AND….They combine the best two flavors in the history of all desserts: peanut butter and chocolate.

Recipe inspiration from one of our favorite food blogs: Love And Lemons

Ingredients:

• 1/4 cup coconut oil

• 1/4 cup maple syrup

• 1/4 cup almond milk

• 2 tablespoons cacao powder (or cocoa powder)

• 1 tsp maca powder

• 1/2 cup creamy peanut butter

• 1 teaspoon vanilla

• 1 1/2 cups whole rolled oats

• 1 tsp malden sea salt

Directions:

Line a large baking sheet with parchment paper.

In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cacao, maca, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.

Remove from the heat and stir in the oats. Scoop about 2 tablespoons of the batter onto the baking sheet.

Chill for 30 minutes or until firm.

We hope you have a great 4th of July weekend! If you make one of our recipes, be sure to tag us on Instagram #goodcleanfoodelivered so we can see what you cooking up. Cheers & Happy 4th!

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Have you ever had a cold brew in the afternoon for that quick energy buzz only to find yourself feeling nervous and shakey, but still low in energy? Lately, we have been shifting away from the afternoon coffee drink to energizing green smoothies, and iced matcha lattes – and we love it.

Perfect for an anytime of day pick-me-up, this Energizing Green Smoothie is full of healthy ingredients for high energy and focus! Made with fruits, spinach, matcha green tea, and bee pollen, this is an easy Green Smoothie that you will love to drink!

Energy Boosting Ingredients:

Three of our favorite energy boosters for smoothies are hemp seeds, matcha powder, and bee pollen. Hemp seeds are a great source of protein and essential fatty acids. These tiny seeds have been shown to reduce the risk of heart disease, soothe symptoms of PMS and menopause, and aid in digestion. Matcha is a high-quality powdered green tea that is naturally energizing and is considered to have the highest antioxidant value of any food found in nature. A single serving of matcha promotes a sense of calmness while improving memory and concentration. Bee pollen is a hot new superfood and we love it’s incredible nutrient profile that includes B vitamins (we refer to them as “the feel-good vitamins”), minerals, enzymes, amino acids, and protein.

Energizing Green Smoothie

Serves two

Ingredients:

• 1 cucumber

• 2 lemons

• 1/2 avocado

• 1 Tbsp. fresh ginger

• 2 cups baby spinach

• 1 1/2 cups coconut milk or nut milk of your choice

• 2 Tbsp hemp seeds

• 1 Tbsp Bee Pollen (we love B.Fueled Bee Pollen)

• 1 tsp. matcha powder (we love Your Super Power Matcha)

• 1 date

• Ice cubes

Directions:

1. Prep the ingredients. Slice the cucumber, halve and seed the lemons, halve and pit the avocado, and peel the ginger. Measure out the spinach, coconut milk, hemp seeds, and matcha powder.

2. Blend ingredients until smooth, adding a splash more coconut milk or water if needed. Add another date for sweetness, if desired.

More Smoothie Recipes We Love Right Now:

Strawberry Hemp

Chef T’s Power Greens

Superfood Cinnamon Coffee Smoothie

If you try this Energizing Green Smoothie or any other recipe on our Nourishing News blog let us know how it turned out…..We love hearing from you!

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A Healthy Salad With Superfoods

This Superfood Salad is loaded with good for you ingredients like kale, blueberries, quinoa and hemp seeds and is topped off with a fresh and light Pomegranate Vinaigrette. It’s a great salad to enjoy on its own, (a small portion as an starter, or a large portion as a main) as a side or paired with some light protein to make it a more filling meal.

Why We Love This Recipe:

• This recipe is so quick and easy to make and will leave you feeling light, bright and energized.

• It's made with "Superfoods" - foods that are nutritiously dense with vitamins, minerals, healthy fats and antioxidants.

• It’s dressed with a homemade Pomegranate Vinaigrette (our favorite!) that is easy to make and stores well in the fridge to top off all your salads for the week.

• It’s a very adaptable recipe - you can add any type of vegetable, grain, nut, seed, fruit or protein you like to it!

GCF Super Salad

Ingredients:

• 2 cups curly kale, shredded (spinach also works)

• 1 cup cabbage, shredded

• 1/2 cup celery, chopped “half moon”

• 1/2 cup carrots, peeled + chopped “matchstick”

• 1 cup quinoa, cooked

• 1-2 handful(s) fresh blueberries

• 1/3 cup gogi berries or pomegranate seeds

• 1/4 cup toasted slivered almond

• 2 tbsp hemp seeds

Pomegranate Vinaigrette

Homemade dressings are the easiest way to elevate your salads - and this is one of our GCF favorites! Pomegranates are filled with antioxidants and good-for-you nutrients, so we use them in recipes whenever possible.

• 1/4 cup EVOO

• 1/4 cup raw cashews

• 1/4 cup pomegranate juice

• 2 tbsp fresh lemon juice

• 1 teaspoon dijon mustard

• 2 Tbsp apple cider vinegar

• 1 Tbsp maple syrup

• 2 cloves garlic

• 1/2 teaspoon sea salt

• pinch of pepper

• sprinkle of red pepper (to taste

• 1/2 cup water (add more or less for consistency)

• 1 teasopon acai powder (optional - Adds radiant color and superfood power!)

Directions:

1.Mix all the salad ingredients together in a large bowl.

2. Add all the ingredients for the vinaigrette in a high speed blender. Add water if needed for consistency. Taste the dressing and adjust seasoning if needed.

3. Add dressing onto the salad, and toss everything together.

If you try this Superfood Salad or any other recipe on the blog let us know how it turned out…..We love hearing from you!

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Roasted Root Veggie Soup is one of our favorite recipes on the Good Clean Food menu!

Inspired by the amazing Ina Garten, The Barefoot Contessa - This vibrant and robust veggie soup is packed with vitamins A, B, C, and K, minerals and antioxidants. light, cozy and healing, it’s just the thing for days when you’re craving a healthy reset. We love it topped with a dollop of our pistachio mint pesto (Recipe below).

Roasted Root Vegetable Soup

Ingredients

1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 tbs olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbs chopped fresh flat-leaf parsley
3 to 4 cups vegetable broth
Kosher salt and freshly ground black pepper

Serve with a dollop of our Pistachio Mint Pesto! (recipe below)

Directions:

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 inch cubes. (The vegetables will shrink while baking, so don't cut them too small.)

Place all the cut egetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a spatula.

Sprinkle with parsley, season to taste.

In a large saucepan, heat 3 cups of veggie stock. Coarsely chop/puree the roasted veggies with the veggie stock in a food processor (or use a handheld blender in the stock pot). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a puree, so add more chicken stock and/or water until it's the consistency you like.

Pistachio Mint + Pea Pesto

There’s something extra special about this spring-time pesto! It’s absolutely delicious paired with our Roasted Root Veggie Soup! We also love it served with salmon, roasted veggies, pasta, or as a dip for raw veggies!

Ingredients:

1/4 cup lemon juice
1 clove garlic
1 cup mint (Or…you could use 1/2 cup mint + 1/2 cup basil)
1.5 cups peas thawed completely
1/2 teaspoon Maldon salt (more to taste)
1/2 cup extra virgin olive oil
1 cups pistachios

Instructions:

Combine all ingredients in a food processor.

Blend until smooth. This will take 3-4 minutes of blending and scraping sides of food processor with a spatula.

More Soup Recipes:

Tomato Soup with Cashew Crema

Butternut Squash Soup

Red Lentil Dahl

Carrot Ginger Soup

Did you make this recipe? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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In Season: Asparagus

It’s officially asparagus season and we can’t get enough! Look for asparagus at your local farmer’s markets - depending on where you live, April - June are the peak months.

Why We Love It:

Asparagus is a very healthy veggie that is rich in folate, which is an essential nutrient also known as vitamin B-9. This nutrient plays an essential role in cell development and is especially important during pregnancy. People who don’t get enough folate from their diets may experience weakness, fatigue or even depression due to folate deficiency.

Eating this tender veggie is an excellent way to help protect yourself against heart disease, as it not only contains lots of folate, but also vitamins E, A, and C. In addition to helping your heart, folate helps cells regenerate; vitamin E fights Type II diabetes; and vitamins A and C help prevent boost immunity, promote healthy, glowing skin and protect vision. Asparagus also contains potassium, which helps lower blood pressure and perhaps even cholesterol.

While fresh asparagus is delicious steamed or roasted, you can also use it as an ingredient in so many different recipes! Here are two of our favorites: Perfect Roasted Asparagus and Spring Time Asparagus Soup!

Perfect Roasted Asparagus

Roasting asparagus is super easy and quick! It’s not even really a recipe - simply toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper. We like to do this on a large, rimmed baking sheet lined with parchment paper for easy clean-up.

Ingredients:

• 1 large bunch fresh asparagus

• 1-2 teaspoons olive oil

• Salt and fresh pepper, to taste

Seasonings (use one, or a combo of these after roasting)

• Juice of 1/2 a lemon

• Parmesan cheese, or vegan parm

• Fresh mint or parsley, finely chopped

• Red Pepper Flakes

• Slivered Almonds
  

Instructions:

Line a large, rimmed baking sheet with parchment paper. Snap off the woody ends of the asparagus (Fun Tip: if you bend the asparagus near the base, it will snap in the right place).

Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until lightly coated in oil. Arrange the spears in a single layer on the pan.

Bake just until the base of the asparagus is easily pierced through by a fork. Thin asparagus will take as little as 9 to 12 minutes. Thicker spears will need 15 to 20.

Transfer the roasted asparagus to a serving platter and season with your favorites. We love it with squeeze of fresh lemon and a sprinkle of Parmesan cheese.

Spring Time Asparagus Soup

A creamy asparagus soup with fresh herbs and tangy lemon juice - the perfect soup for spring! Not only is this soup incredibly flavorful and creamy, but it also happens to be really easy to prepare - and contains just a handful of ingredients.

Enjoy this beautiful soup with a piece of crusty bread and a small side salad for a light and healthy meal.

Ingredients:

• 1 medium yellow onion, diced

• 2 tablespoons extra-virgin olive oil

• 1 bunch of asparagus, trimmed and chopped into 1 inch pieces (about 3 cups)

• 2 1/2 cups low sodium vegetable broth

• 1/2 cup of soaked cashews

• Juice of 1 lemon

• 1/4 teaspoon of sea salt (more to taste

• Pinch of black pepper

• 2 tablespoons fresh chopped dill or tarragon

• 1/4 cup fresh chopped basil

• 1/4 cup fresh chopped Italian parsley
  

Instructions:

In a large pot, heat the canola oil over medium-high heat. Add the diced onion and sauté until soft and translucent (6 to 8 minutes). Add in the chopped asparagus and sauté another 2 minutes.

Add 2 cups of vegetable broth to the pan and simmer over low-medium heat for 5 minutes, or until the asparagus is slightly tender. Remove from heat and allow to cool slightly.

In a blender, add the remaining 1/2 cup of vegetable broth, the lemon juice and the 1/2 cup of cashews. Blend for 1 minute, or until the mixture is smooth. Add in the onion/asparagus mixture with the broth. Blend again,

Add in the salt, pepper and fresh herbs. Blend another minute or so until the soup is creamy and smooth. Taste and season further. Re-heat soup in same pot, otherwise it's great at room temperature. Serve with a crusty piece of bread.

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Strawberry Hemp Milk

We know the variety of plant-based milks out there is overwhelming, but have you tried hemp milk yet? This gorgeous, nutrient-dense strawberry milk is one you’ve got to try!

Here’s why we LOVE it:

Hemp seeds are incredibly rich in omega 3 fatty-acids. The omega' 3’s are a natural anti-inflammatory, and critical to brain and nervous system function. They are also important for balancing hormones and promote cardiovascular health. Not to mention they help keep your hair, skin and nails beautiful! Hemp seeds are also a great source of plant-based protein, with 7.5 grams of protein per tablespoon.

Strawberries are an excellent source of vitamin C and manganese and also contain rich amounts of folate (vitamin B9) and potassium. Great for boosting your immunity plus more great nutrition to support a happy mood.

This delicious and refreshing hemp milk makes a great post exercise snack or afternoon pick-me-up. And the kids will love it!

How To Make Strawberry Hemp Milk

Serving size: 1
Ingredients

• 1 cup water

• 1/4 cup hemp hearts

• 8-10 strawberries (fresh or frozen will work well here)

• 1/2 teaspoon of honey

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 1/8 teaspoon sea salt

• 1/2 tablespoon coconut oi or MCT oil (optional)
  

Toss all the ingredients into a high speed blender and give it a good whirl! Sip, savor and ENJOY!

If you love this recipe, you might also enjoy these Good Clean favorites!

The Best Green Smoothie

Chocolate Cherry Smoothie

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Quinoa Tabbouleh Salad

One of our favorite summer salad recipes that’s filled with fresh herbs, vegetables, quinoa and a tangy lemon vinaigrette. This light and delicious tabbouleh salad makes the perfect side dish for any summer meal. It’s a traditional middle eastern tabbouleh recipe, but we replaced the bulgar with quinoa - and we actually like it better!

To make it a heartier meal - add a sprinkle of feta cheese and poached egg to the top!

Ingredients:

• 1 cup quinoa (cooked, and cooled to room temp)

• 1/4 cup olive oil

• 1/4 cup fresh lemon juice

• 1/2 teaspoon sea salt

• Handful of cherry tomatoes, halved

• 1 cucumber, diced

• green onion, diced to taste

• 2 carrots, grated (you can use a box grater of food processor)

• 1 cup fresh parsley, chopped

Directions

Cook the quinoa according to instructions. Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa. Toss to mix it all together, and serve.

This salad keeps very well in the fridge. Enjoy!

Another Of Our Favorite Quinoa Recipes:

Thai Quinoa Salad

Did you make this recipe? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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Nothing says LOVE like homemade sweets & treats!

We are sharing some of our famous guiltless treats with you today - Including our new favorite recipe for No-Bake Carrot Cake Bites!

These carrot cake bites pack in all the traditional carrot cake flavors, and are a wonderful sweet fix to enjoy in just 1-2 bites! They’re naturally sweetened with dates and coconut, are rich in healthy fats, and flavored with health-promoting spices like ginger and cinnamon

They're elegant enough for special occasions like Mother's Day, especially when you dip them in our vegan cream cheese frosting.....Yum!

Happy early Mother’s Day to all the moms, mamas-to-be and beautiful mother figures out there continuing your superhero journey - We think every one of you is amazing!

No-Bake Carrot Cake Bites

Ingredients
3/4 cup peeled and finely shredded carrot (1-2 carrots)
1 cup packed pitted medjool dates
1 3/4 cups raw walnuts (cashews or almonds also work)
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4-6 Tbsp coconut flour (or sub almond flour)
1/4 cup raisins (optional)

FOR TOPPING (optional)
1/2 cup unsweetened shredded coconut flakes

FOR FROSTING (optional)

1/2 cup coconut cream or full-fat coconut milk
1 1/4 cup raw cashews

2 Tbsp lemon juice
3 Tbsp maple syrup
1 tsp vanilla extract

Instructions:

To make the frosting, soak the cashews in hot water for 30 minutes – 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.

Next, Using the grater attachment on your food processor (or a box grater), grate the carrots and set aside.

To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.

To the food processor, add walnuts, vanilla, salt, and spices. Blend until a mealy texture is achieved — about 15 seconds. Then add the dates and shredded carrot back in, and pulse until a loose dough forms and the carrots are just incorporated.

Add coconut flour 2 Tbsp at a time and pulse to combine. Once well combined, add raisins (optional) and stir by hand to combine.

Scoop out 2-Tablespoons full and roll into balls with hands, and place onto a parchment-lined baking sheet or serving platter.

Roll the balls in finely shredded coconut or add a dollop of the frosting, (we do 1/2 sprinkled in coconut and 1/2 frosted) and enjoy immediately or refrigerate to chill.

If you love this recipe you might also like one of these Good Clean Treats - Perfect for serving at Mother’s Day Brunch!

Vegan French Chocolate Tart

Good Clean Banana Bread

Coconut Bliss Bars

Chocolate Banana Blender Muffins

Tess’s Famous Freezer Fudge

Apple Spiced Muffins

Kelly’s Layered Love Bars

Minimalist Baker’s Vegan GF Lemon Bread

Did you make one of our guiltless treat recipes? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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