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.
Needed Ingredients: 4 large russet potatoes,
peeled and diced
½ cup plain, unsweetened nondairy milk
cup vegan margarine
2 teaspoons salt; ¾ teaspoon freshly ground black pepper
2 tablespoons olive oil
½ cup onion, chopped; ½
cup celery, chopped
½ cup carrot, chopped; 1 teaspoon garlic, minced
2 teaspoons dried Italian herb seasoning
2 (14-ounce) cans lentils, drained
1 cup frozen peas
1 tablespoon vegan Worcestershire
sauce; 2 teaspoons Dijon mustard
To Prepare: Preheat the oven to 350 degrees.
Oil a 9-inch baking pan with cooking spray. Boil the potatoes in salted water until tender, about 20 minutes.
Drain, return them to the pot, and mash. Place the nondairy milk and margarine in a small saucepan over medium heat and cook
until the margarine has melted. Add 1 teaspoon of the salt and ½ teaspoon of the pepper, and then add to the
mashed potatoes and stir well until incorporated. In a large pan over high heat, heat the oil and sauté the onion,
celery, carrot, and garlic until soft, about 8 minutes. Add the Italian seasoning and cook for 30 seconds. Add the lentils,
peas, Worcestershire sauce, mustard, and the remaining teaspoon of salt and ¼ teaspoon of pepper and cook
for 5 minutes. Pour into the prepared pan and spread the mashed potato on top. Bake for 30 minutes, until golden.
Source: Mayim’s Vegan Table
Cumin-Grilled Salmon With Kiwi Salsa
4 kiwifruit, peeled and chopped
cup thinly sliced red onion
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 teaspoon honey
4 (6-ounce) wild-caught salmon filleets (about 1 inch thick), skinned
1 teaspoon ground cumin;
1 teaspoon paprila
1 teaspoon chili powder
2-3 teaspoons olive oil
Salt and pepper
To Prepare Directions:
all salsa ingredients in a small bowl. Cover and set aside.. Rinse salmon and pat dry. In a bowl, mix cumin, paprika, chili
powder, olive oil, and salt and pepper. Rub mix over salmon and place in a bowl. Cover and chill for at least 30
minutes. Preheat an outdoor grill to medium heat or set your oven to high broil. Place salmon on a grill
rack and cook 6 to 8 minutes per side, turning carefully; or place in a grill pan 4 to 6 inches from your oven's heat
source, and broil for 10 minutes. Spoon salsa over warm fish and serve.
Serving Suggestion: Serve with
a side of steamed asparagus. Trim asparagus ends, lightly peel spears, and steam for 5 to 10 minutes, or to desired tenderness.
Nutritional Information: 35g protein; 338 calories; 15 g fat;
2 g saturated fat; 80 mg cholesterol; 17 g carbohydrates; 3 g fiber; 80 mg sodium
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
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!
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.