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, 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. 


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 slicedraw sunflower seeds, as desired
Sea Salt, to taste
2 Tbsp sesame seeds (black or white) 
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 
Combine cabbage, bell pepper  and  sunflower seeds in a large bowl. Add salt to taste.
To make Ginger Dressing:
Whisk all dressing ingredients together in a small bowl.  
Add dressing to cabbage mixture and toss until coated; combined. Garnish with sesame seeds.  
Nutritional Values: per serving
186 Calories, 4 g Protein, 19 g Carbohydrates, 4 g Fiber,
10 g Total fat , 48 mg Sodium,  Vitamin C, K, Vitamin B6,
Manganese, Calcium, Iron, Molybdenum, Phosphorus, Potassium   


Crab Salad With Avocado, Apple, and Green Beans

 1/2 cups green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup Greek–style yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons minced fresh chives
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces cooked lump crabmeat (about 1 cup)

Fill a large pot fitted with a colander with water. Bring to a rolling boil over high heat. Add green beans and coarse sea salt to colander, and cook until tender, 3 to 4 minutes.  Remove colander from pot. Rinse beans with cold water, drain, and pat dry. Whisk yogurt, mustard, and fine sea salt in a large, shallow bowl. Add green beans, chives, apple, avocado, & crabmeat. Toss and serve.

Nutrition info per serving: 200 calories; 9 g fat; 38 mg cholesterol; 20 g protein; 17 g carbs; 5 g fiber; 600 mg sodium


Cranberry-Orange Quinoa

Needed Ingredients:

1 tablespoon grated orange peel
1 tablespoons dried cranberries
2 tablespoons 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.


Red Sangria
A refreshing, festive drink!
Needed Ingredients:

1 bottle red wine

2/3 cup Wholesome Organic Agave Syrup

1 organic blood orange, 1 cup fresh organic strawberries, halved or sliced

1 organic red apple, diced, 1 cup fresh organic blackberries

 1 cup cranberry juice, 1 ½ cups club soda or sparkling water

1 shot brandy  (optional)

1 cup fresh organic cherries, sliced organic lemon (for garnish)

To PreparePour organic blue agave and red wine into a large pitcher. Cut orange in half. Squeeze juice from half of the orange into the wine. Slice the other half of the orange into thin round slices and add to the sangria. Add remaining fruit, brandy and cranberry juice. Stir well. Refrigerate overnight.

In your favorite glasses, pour 1/3 cup sparkling water or club soda and 2/3 cup sangria over ice - top with fruit from the pitcher and fresh cherries for garnish. Enjoy!



Tea Scones
Try this a delicious recipe that you can change up by using other flavored teas!

Needed Ingredients:

Twinings Tea:  Earl Grey

  • 1 oz. sugar & 1/4 tsp. salt
  • 1/4 pt. cold tea
  • 1 oz. cold butter, cut into 1/2 " cubes
  • 4 oz. candied peel
  • 8 oz. self raising flour

To Prepare: 

Steep tea in hot water for 3-5 minutes and set aside to cool.  Mix flour, salt and sugar in a bowl.

Add the tea, then add cold butter and candied peel and knead into a soft dough.

Shape into a round on a greased and floured baking sheet.

Mark into 8 triangles with a knife and bake for 20 minutes at 375° -400 F until crisp and golden.

Break into triangles and serve warm with sweet butter--and your favorite iced or hot tea!

Main Image 

Poached Salmon Over Spinach With Mango Salsa

Needed Ingredients:

1 cup fresh or frozen and thawed mango cubes
1 Serrano chile, seeded and minced
1/2 cup red onion, diced
1/4 cup cilantro, chopped
Juice of 1/2 lime
2 tablespoons olive oil
4 6-ounce salmon fillets
4 teaspoons low-sodium
Soy sauce, low salt  (optional)
4 large garlic cloves, minced
1/2 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 1/2 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 (4):  37 g protein; 366 calories; 3 g saturated fat; 90 mg cholesterol; 12 g carbohydrates; 5 g fiber



 Organic Asparagus Asagio Cheese Melt
15 minutes prep time; serves 4
D Dairy Free  *  G Gluten Free  *  N Nut Free  *  V Vegan  *  V Vegetarian
Sometimes a new twist in taste and color can be a welcome addition. This tasty side dish will brighten up any family feast or a quick family supper.

Needed Ingredients         

2 Tbsp olive oil;  1–2 cloves organic garlic, chopped; 1  lb organic asparagus, trimmed and chopped;   1   c shredded Asiago cheese
To Prepare
Heat olive oil in a saute pan, preferably with a clear lid, over medium heat. Add garlic and saute for 30 seconds.    Stir in asparagus and increase heat to medium-high. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender.  Remove from heat, stir once more, and then sprinkle Asiago over the top.  Replace the lid to melt the cheese and keep dish warm until serving.
Note: To make this dish extra special, saute 1  cup crumbled day-old bread with a tablespoon of olive oil until it's golden brown and crispy. Mix into the asparagus just before sprinkling cheese.
Nutritional Facts
Per serving: 115 Calories, 6 g Protein, 5 g Carbohydrates, 0.5 g Fiber, 9 g Total fat, 140 mg Sodium, Vitamin K,  Vitamin A,  Vitamin C, Folate, Iron, Copper, Manganese



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.

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