Be sure to come by the Quincy store and try our delicious
food samples, made fresh all day! Warm breakfast almond pancakes with syrup or crisp, veggie paninis off the grill.
Pick up a complimentary Good Health Recipe and ask our Demo Associate for healthy cooking tips. Nutritious
smoothies, hearty soups, fresh fall wraps and salads, creamy pastas, chilled energy drinks and more!
Get healthy, one delectable bite at a time, then treat your family to some affordable every day menu ideas.
This is great for breakfast,
for a snack, or for a pick me-up on the go.
2 tablespoons finely chopped red onion
1 tablespoon finely chopped jalapeño pepper
1 large pink grapefruit
1 teaspoon honey
1 tablespoon lime juice
1 cup organic blueberries
ingredients except salt. Season with salt to taste.
Let stand one
hour, then refrigerate before serving.
Serving Size: 12 Ounces
2 cups raspberries
1 apple, cored and diced
1 cup seedless green grapes, halved
cup celery, thinly sliced
1/2 cup raisins
1/2 cup raspberry yogurt,
Garnish with 2 tablespoons sunflower kernels
Combine raspberries, apple, grapes, celery, and raisins in medium bowl. Stir in yogurt until just combined.Cover and refrigerate at least one hour.
Red Cabbage Slaw
with Ginger Dressing
25 Minutes Prep Time, Serves 8
1 medium head red cabbage, shredded or cut into very thin slices
1 yellow bell
pepper, thinly sliced
raw sunflower seeds, as desired
Sea Salt, to taste
2 Tbsp sesame seeds (black or white)
Combine cabbage, bell pepper and sunflower seeds in a large bowl. Add salt to taste.
the Ginger Dressing:
Cold-pressed extra-virgin olive oil
Apple cider vinegar
3 Tbsp agave
2 Tbsp lemon or lime juice
2 tsp grated ginger
To make Ginger Dressing:
Whisk all dressing ingredients together in a small bowl.
Add dressing to cabbage mixture and toss until coated. Garnish
with sesame seeds.
Nutritional Information: per serving:
Calories, 4g Protein, 19g Carbohydrates, 4g Fiber,
10g Total Fat , 48mg Sodium, Vitamin C, K, Vitamin B6,
Calcium, Iron, Molybdenum, Phosphorus, Potassium
Heart Helathy Avocado
& Onion Salad
salad is the perfect blend of light veggies and flavors@
1/2 pint cherry/grape tomatoes
1 cucumber, diced ½ red onion, thinly sliced
¼ cup kalamata olives
1 avocado, diced
1 lemon, juiced
3 tablespoons olive oil, salt and pepper, to taste
Wash the tomatoes and cucumber. Cut the tomatoes in half, dice the cucumber,
and thinly slice the onion. Chop the olives. Cut the avocado in half, remove the pit and scoop out the flesh. Cut the
avocado into a medium dice and squeeze lemon juice over it. Combine the vegetables in
a bowl with the crumbled feta. Add remaining lemon juice plus 3 tablespoons olive oil. Mix well. Taste and add salt
and pepper as needed. Enjoy.
1 Tbsp grated orange peel
1 Tbsp dried cranberries
2 Tbsp chopped walnuts
2 cups quinoa, cooked
1/4 cup red onion, finely minced
1 orange, cubed
Add grated orange peel, dried cranberries, and chopped walnuts to cooked quinoa;
Add finely minced red onion and cubed segments of one orange.
Ginger Energy Smoothie
This is one of our favorites for breakfast, for a snack, or for a pick me-up on the go.
Serving Size: 12 Ounces
¼ cup coconut milk (or coconut ice cream)
¼ cup Greek plain yogurt
½ cup ice
1 cup packed organic kale or organic spinach leaves
organic green grapes
¼ tsp organic grated fresh ginger
1 Tbsp almond butter
Blend and enjoy!
Poached Salmon Over Spinach With Mango Salsa
1 cup fresh or frozen and thawed mango cubes
Serrano chile, seeded and minced
½ cup red onion, diced
¼ cup cilantro, chopped
Juice of ½
2 tablespoons olive oil
4 6-ounce salmon fillets
4 teaspoons Soy sauce, low sodium(optional)
garlic cloves, minced
½ teaspoon red pepper flakes
1 10-ounce bag baby organic spinach leaves
To make salsa:
In a medium bowl combine mango, chile, onion, cilantro, and lime.
to mix. Season with salt and pepper, and set aside.
In a large skillet, heat olive oil. Place salmon fillets, flesh side
in a skillet and cook for 1 minute, or until lightly browned.
Turn fillets over and place in skillet, skin
Sprinkle fish with soy sauce, garlic, and red pepper flakes.
Add ½ inch of water to skillet, cover,
and cook on medium until fish is opaque, 6 to 10 minutes.
Remove fish from the skillet and increase heat to medium-high.
Add spinach to the skillet and cook for 1 minute, or until just wilted.
Remove spinach and divide among four individual
Top each plate with a salmon fillet; garnish with salsa.
366 calories; 22 g total fat; 3 g saturated fat; 90 mg cholesterol;
12 g carbohydrates; 5 g fiber;
37 g protein;
12 or more cups organic diced
1 large, organic diced onion
salt to taste & cilantro
organic lemon juice, fresh is best!
3 diced organic green peppers
1 tablespoon organic minced garlic, add more if you wish
8-10 sliced organic jalapeños,
For variety, add any of the following:
• 1 cup diced mushrooms
• 1 cup diced mango
• 5-8 coarsely chopped tomatillos
Healthy and refreshing. Great for crackers, dips or on fish, chicken
12-inch French or sourdough baguette
4 egg whites
1 cup fat-free soy or almond milk
¼ teaspoon nutmeg
& 1 teaspoon vanilla
1 tablespoon molasses & 3 tablespoons brown rice syrup, divided
¾ cup blueberries,
1 tablespoon canola oil
¼ cup shopped pecans, toasted (optional)
Spray a 9-inch square baking dish with cooking spray. Cut 10 1-inch-thick
slices from a baguette.
Arrange in baking dish. In large bowl, whisk egg whites until frothy.
Then whisk in milk,
nutmeg, vanilla, and 1/2 tablespoon molasses and 1 1/2 tablespoon brown rice syrup.
Pour evenly over bread, turning slices
to coat evenly.
Cover pan and chill overnight, until liquid is absorbed by bread.
Preheat oven to 400 degrees. Drop
blueberries evenly over bread.
In small bowl, stir together molasses, remaining brown rice syrup and oil, and pecans
if you wish.
Spoon evenly over bread. Bake uncovered, about 20 minutes, until liquid from blueberries is bubbling.