Good Health Natural Foods

Healthy Recipes





     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. 



Blueberry Salsa

Needed Ingredients:

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

Combine all ingredients except salt. Season with salt to taste.     

Let stand one hour, then refrigerate before serving.

This is great for breakfast, for a snack, or for a pick me-up on the go.
Serving Size: 12 Ounces



Raisin-Raspberry Salad

Needed Ingredients:

2 cups raspberries

1 apple, cored and diced

1 cup seedless green grapes, halved

1/2 cup celery, thinly sliced

1/2 cup raisins

1/2 cup raspberry yogurt, Garnish with 2 tablespoons sunflower kernels

To Prepare:

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

Needed Ingredients:
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.

For the Ginger Dressing:
Cold-pressed extra-virgin olive oil
Apple cider vinegar
3 Tbsp agave syrup
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:
186 Calories, 4g Protein, 19g Carbohydrates, 4g Fiber,
10g Total Fat , 48mg Sodium, Vitamin C, K, Vitamin B6,
Manganese, Calcium, Iron, Molybdenum, Phosphorus, Potassium


Heart Helathy Avocado & Onion Salad

This fresh salad is the perfect blend of light veggies and flavors@

Needed Ingredients:

1/2 pint cherry/grape tomatoes 

1 cucumber, diced

½ red onion, thinly sliced

 ¼ cup kalamata olives

1 avocado, diced

1 lemon, juiced

2 ounces crumbled feta

3 tablespoons olive oil, salt and pepper, to taste

To Prepare:

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.


Cranberry-Orange Quinoa

Needed Ingredients:

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.
Healthy Scallion Chicken Salad


Needed Ingredients 

1 cup organic grilled chicken breast, cubed

1 tablespoon finely diced scallions

2 tablespoons diced celery

2 tablespoons organic diced red pepper

1 tablespoon water

1/2 cup organic hummus

salt and pepper, to taste

Combine all ingredients and blend.  Serve in bowl of radicchio as a salad, on a sandwich, wrap, or as an appetizer with veggies, chips or pita. Makes about 3 ½ cups.

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

Needed Ingredients:
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
1 cup organic green grapes
¼ tsp organic grated fresh ginger
1 Tbsp almond butter
Blend and enjoy!

Main Image
Poached Salmon Over Spinach With Mango Salsa
4 Servings

Needed Ingredients:
1 cup fresh or frozen and thawed mango cubes
1 Serrano chile, seeded and minced
½ cup red onion, diced
¼ cup cilantro, chopped
Juice of ½ lime
2 tablespoons olive oil
4 6-ounce salmon fillets
4 teaspoons Soy sauce, low sodium(optional)
4 large 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.
Stir to mix. Season with salt and pepper, and set aside.
In a large skillet, heat olive oil. Place salmon fillets, flesh side down,
in a skillet and cook for 1 minute, or until lightly browned.
Turn fillets over and place in skillet, skin side down.
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 plates.
Top each plate with a salmon fillet; garnish with salsa.

Nutrition Info per serving:
366 calories; 22 g total fat; 3 g saturated fat; 90 mg cholesterol;
12 g carbohydrates; 5 g fiber; 37 g protein;



Jalapeno Salsa

Needed Ingredients:

12 or more cups organic diced tomatoes
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, add more 

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 or corn.


Baked Blueberry French Toast
Serves: 7-9

Needed Ingredients:
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, coarsely chopped
1 tablespoon canola oil
¼ cup shopped pecans, toasted (optional)

To Prepare:
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.

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