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These loaded sweet potatoes are such an easy dinner! 😋
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Pulled Pork-Stuffed Sweet Potatoes
Servings: 6+
INGREDIENTS
½ yellow onion, sliced
1 pork loin, cut into 2-inch-thick rounds
Salt, to taste
Pepper, to taste
3 cloves garlic, minced
2 cups BBQ sauce, plus more for drizzling
3+ sweet potatoes
Olive oil, to taste
1 cup shredded carrots
½ purple cabbage
Green onion, for garnish

PREPARATION
1. Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
2. Cook on high for 4 hours or low for 8 hours.
3. Preheat oven to 400˚F/200˚C.
4. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
5. Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
6. Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
7. Bake for 20 minutes.
8. While the sweet potatoes are baking, “pull apart” the pork loin using two forks. Cover and let sit until the sweet potatoes are done.
9. Add shredded carrots and purple cabbage to the shredded pork and combine.
10. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
11. Enjoy!

These are so filling and slightly sweet 🍌!
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Peanut Butter Banana Oatmeal Muffins
Servings: 12
INGREDIENTS
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Salt, a pinch
2 medium bananas
½ cup natural peanut butter
¼ cup honey
½ cup plain Greek yogurt
¼ cup almond milk
1 egg
1 teaspoon vanilla extract

Peanut Butter Honey Drizzle:
3 tablespoons peanut butter
1 tablespoon honey
¼ cup almond milk
Crushed peanuts (optional)

Supplies:
Muffin tin
Muffin tin liners

PREPARATION
1) Preheat oven to 375°F/190°C.
2) In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
3) In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
4) Add wet ingredients to dry ingredients and mix until well combined.
5) Line the muffin tin with liners and evenly pour mixture into the cups.
6) Bake for 15 minutes.
7) For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
8) Top muffins with peanut butter drizzle and crushed peanuts (optional).
9) Enjoy!

A healthier version of a classic 🍟!
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Baked Fish & Chips
Servings: 4
INGREDIENTS
Fish:
4 cod fillets
Salt, to taste
Pepper, to taste
1 cup whole wheat flour
2 tablespoons paprika
2 tablespoons garlic powder
2 eggs
2 cups panko bread crumbs

Chips:
3 russet potatoes, sliced ¼-inch thick
Olive oil, to taste
Salt, to taste
Pepper, to taste
¼ teaspoon paprika
¼ teaspoon garlic powder

Tartar Sauce:
1 cup plain Greek yogurt
Salt, to taste
Pepper, to taste
¼ tablespoon onion powder
2 tablespoon pickle relish
2 tablespoon fresh parsley, chopped
½ lemon, juiced
Supplies:
Baking sheet
Parchment paper (optional)

PREPARATION
1) Preheat oven to 425°F/220°C.
2) Cut ends and sides off of potatoes and cut into ¼-inch sticks.
3) Place potatoes into a bowl of cold water and let it soak for 30 minutes.
4) For the fry seasoning, mix salt, pepper, paprika, and garlic powder.
5) Dry potatoes thoroughly, then add olive oil and fry seasoning.
6) Bake the fries for 30 minutes. Flip halfway.
7) For the fish, pat dry with paper towels. Season with salt and pepper.
8) In a mixing bowl, combine flour, garlic powder, and paprika. In another bowl, whisk two eggs together.
9) In another mixing bowl, add panko bread crumbs.
10) Dip the fish into the flour mixture, then the eggs, then the bread crumbs.
11) Optional: drizzle olive oil on top of fish for more crispiness
12) Grease the pan, then bake fish for 15 minutes.
13) For the tartar sauce, combine Greek yogurt, salt, pepper, onion powder, pickle relish, fresh parsley, and lemon juice. Mix until well combined.
14) Enjoy!

Make your mornings easy with #GoodfulMealPrep! 👌🏽
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Low-Carb Sausage & Egg Breakfast Cups
Servings: 12
INGREDIENTS
1 pound ground sausage (pork, chicken, or turkey)
Salt, to taste
Pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon parsley
6 eggs

Suggested Fillings
Shredded cheddar cheese
Spinach, chopped
Tomato, diced
Muffin tin

PREPARATION
1. Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.

2. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.

3. In a separate bowl, mix the eggs, salt, and pepper.

4. Pour egg mixture into the middle of each cup.

5. Optional: top with shredded cheese, tomatoes, spinach, or toppings of your choice.

6. Bake at 350°F/180°C for 30 minutes.

7. Enjoy!

Perfect for breakfast on-the-go! 🍎
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Apple Cinnamon Oatmeal Muffins
Servings: 12

INGREDIENTS
2 apples
2 eggs
1 cup full-fat greek yogurt
⅓ cup honey
2 teaspoons vanilla extract
2 ½ cups rolled oats
2 teaspoons baking powder
Pinch of salt
1 tablespoon ground cinnamon
1 cup almond milk

Optional Toppings:
Blueberries
Dried cranberries
Sliced almonds
Raspberries

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Peel the skin from the apples and grate on the coarse side of a cheese grater. Set aside.
3. In a large bowl, beat the eggs with a whisk until foamy and pale.
4. Add the greek yogurt, honey, and vanilla, to the bowl and whisk until the mixture is thick and well combined.
5. Sprinkle on the rolled oats, baking powder, salt, cinnamon, and the grated apple.
6. Use a spatula to fold the wet and dry ingredients together.
7. Pour in the almond milk and continue mixing until everything is well incorporated.
8. Using a medium ice cream scoop, portion the batter into 12 muffin tin cups lined with cupcake liners.
9. Top with your choice of toppings.
10. Bake for 35-40 minutes, until the muffins have set and just started to turn golden brown.
11. Enjoy!

NOTE: To help prevent browning after you’ve grated the apples, place them in a bowl and cover with lemon juice and water. Drain thoroughly before adding to the batter.

These almond butter balls are only 5 ingredients! 🍫
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5-Ingredient Chocolate Almond Butter Balls
Servings: 10

INGREDIENTS
½ cup almond butter
½ cup almond flour
½ cup dark chocolate, melted
1 teaspoon vanilla extract
Sea salt (optional)

PREPARATION
1) In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
2) Place onto a baking sheet and chill for 20 minutes or until solid.
3) In a microwave-safe bowl, melt the chocolate in 30-second intervals.
4) Individually coat eat ball in the chocolate and place back onto the baking sheet.
5) Optional: sprinkle with sea salt.
6) Chill until chocolate is set.
7) Enjoy!

This flank steak salad is PERFECT for summer time 🌱!
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Spice-Rubbed Flank Steak Salad
Servings: 5

INGREDIENTS
1 pound flank steak
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Cayenne pepper, to taste
Preferred cooking oil
5 cups mixed greens
1 cup cherry tomatoes
2 avocados, diced
1 cup shredded carrots
½ red onion, sliced

Honey Mustard Dressing
2 tablespoons whole grain mustard
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper

PREPARATION
1. Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
2. In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
3. Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle .
4. While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
5. Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
6. Serve with dressing and enjoy!

This is perfect for a lower-carb pasta alternative 🍝!
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Pesto Chicken Spaghetti Squash
Servings: 6

INGREDIENTS
1 spaghetti squash
1 tablespoon oil, plus more for drizzling
Salt, to taste
Black pepper, to taste
4 chicken thighs, boneless and skinless
½ pound green beans, trimmed
1 cup basil pesto
2 cups cherry tomatoes, halved

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Using a fork, pierce holes along one side of the spaghetti squash.
3. Microwave the squash for 5 minutes to make it easier to cut open.
4. Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
5. Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
6. Bake for 40 minutes until the squash is easily pierced with a knife.
7. Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
8. Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
9. Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
10. Toss the green beans into the pan and sauté until they’ve started to soften.
11. Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
12. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
13. Remove from heat and serve.
14. Enjoy!

Mmmm, make chicken burrito bowls for #GoodfulMealPrep! Take a picture & tag us if you make it 😍!
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WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS
Serves 4-6

INGREDIENTS
2-3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish

PREPARATION
Preheat oven to 400˚F/200˚C.
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
Salt and pepper the peppers and onions, tossing to coat.
Top each chicken breast with a generous pour of salsa.
Bake in a preheated oven for 25 minutes.
Rest chicken for 10 minutes, before slicing into strips.
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Meal-prep FTW! Enjoy!

This lemon poppyseed loaf is GLUTEN-FREE and delicious! 🍋
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Gluten-Free Lemon Poppy Seed Loaf
Servings: 10

INGREDIENTS
2½ cups rolled oats
4 large eggs. room temperature
1 cup full-fat Greek yogurt
¾ cup honey
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup poppy seeds
2¼ teaspoons baking powder
Pinch of salt

PREPARATIONS
1. Preheat oven to 350°F/180°C.
2. Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
3. In a large bowl, whisk the eggs until pale and foamy.
4. Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
5. Add in the honey, lemon juice, and lemon zest and whisk until well combined.
6. Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
7. Pour the batter into a greased loaf pan.
8. Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
9. Let the loaf cool for 15 minute before removing it from the pan.
10. Slice and serve.
11. Enjoy!

Make a yummy breakfast FULL of veggies 🍳!
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BELL PEPPER EGG BOATS
Servings: 6

INGREDIENTS
3 assorted bell peppers
6 large eggs
Salt, to taste
Pepper, to taste

Fillings:
Spinach, chopped
Baby bella mushrooms, sliced
Parmesan
Tomato, diced
Basil, chopped
Salsa
Cheddar

PREPARATION
1. Preheat oven to 375˚F/190˚C.

2. Cut the peppers in half through the stem. Remove the seeds and membrane. Place onto a parchment-lined baking tray.

3. Bake for 20 minutes.
4. Crack an egg into each pepper half. Season with salt and pepper.

5. Add spinach and mushrooms to 2 of the pepper halves.

6. Add tomato, and basil to 2 of the pepper halves.

7. Add salsa and cheddar to the 2 remaining pepper halves.

8. Bake for an additional 15 minutes, or until the egg whites have set or until your eggs are cooked to your preference.

9. Enjoy!

We paired up with @sunbasket to bring you this delicious steak & pesto veggies dinner 💚! Scroll through to see! Follow this link to order now: http://bit.ly/SBGIG35

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