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Scroll through to see these DELICIOUS baked cauliflower bites 4 ways! They're the perfect low-carb snack ✨

Take a low-carb spin on taco Tuesday 🌮!
Cauliflower Tortilla Tacos
Servings: 2-3

1 head cauliflower
2 eggs
½ lime, juiced
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon chili powder
Salt, to taste
Pepper, to taste

Preheat oven to 375°F/190˚C
Chop the head of cauliflower into small pieces.
Pulse in a food processor until cauliflower is finer than rice.
Place in a bowl and add salt, to taste.
Microwave for 4 minutes.
Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
After draining add the cauliflower into a bowl and mix in the eggs, lime juice, dried oregano, paprika, and chili powder.
Mix together and add pepper to taste.
Roll out 6 balls of the mixture and then press onto a baking sheet.
Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
After cooling, fill with your desired fillings and enjoy!

These eggs in clouds are the most dreamy breakfast ⛅️!
Eggs In A Cloud
Servings: 4
4 eggs, yolks separated
Salt, to taste
Pepper, to taste
⅓ cup shredded parmesan cheese
⅓ cup bacon, crumbled
¼ cup chives, chopped
Two mixing bowls
Electric mixer or whisk
Baking tray

1) Preheat oven to 450°F/230°C.
2) Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
3) Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
4) Fold in bacon, parmesan cheese, and chives. Do not overfold.
5) Scoop onto baking tray and make an indent in the middle using the back of a spoon.
6) Bake for 5-8 minutes or until egg whites start to brown.
7) Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
8) Enjoy!

Scroll through for 4 healthy muffin tin breakfasts ✨! Perfect for #GoodfulMealPrep! Tag us if you make them so we can see 😊💚!

Organize your kitchen & feel SO ZEN with this amazing pegboard kitchen organizer 😊👏🏽!

Enjoy comfort food the lighter way ❤️!
Servings: 4

1 pound lean ground turkey
1 cup yellow onion, finely diced
1 cup shredded zucchini, squeezed gently of excess moisture with kitchen towels
2 cloves of garlic, minced
½ cup panko bread crumbs
1 egg
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons (or spoonfuls) of sauce
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons fresh parsley, chopped
2 slices mozzarella cheese

1 cup tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon honey


1. Preheat oven to 375˚F/190˚C.
2. Prepare sauce in a small bowl and set aside.
3. Combine all other ingredients (except for the cheese) in a large bowl until evenly distributed.
4. Add in half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer. Add slices of cheese to form a thin layer on top of the meatloaf. Fill loaf pan with remainder of meatloaf, smoothing out the final top layer.
5. Top meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to cover the top evenly. Reserve the other half of the tomato sauce.
6. Bake for 1 hour, or until the internal temperature reads 160˚F/70˚C when poked with a meat thermometer.
7. When the meatloaf is ready, heat your tomato sauce in the microwave or on a skillet, and drizzle on top of your meatloaf.
8. Garnish with fresh chopped parsley.
9. Serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
10. Enjoy!

Make a filling and better-for-you dinner in one-pot 🌱!
Servings: 4-6

1 clove garlic, minced
4 ounces fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 ounces olive oil
4 tablespoons fresh parmesan cheese

1 tablespoon olive oil
1 pound boneless, skinless chicken breast tenders
3 cloves garlic
2 cups low-sodium chicken broth
4 ounces sun-dried tomatoes (drained)
8 ounces whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 ounces baby spinach

1. In the bowl of a food processor, add garlic, basil, salt, pepper, and walnuts.

2. Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.

3. Add the parmesan and pulse to incorporate. Set aside.
4. In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.

5. Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.

6. Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.

7. Add spinach and stir until wilted.
8. Add pesto.

9. Serve immediately and enjoy!

Low-calorie, but sooo much deliciousness 🍤!
Under 300-Calorie Honey Lime Shrimp
Servings: 4
Calories per serving: 266

Preferred cooking oil, to taste
1 pound raw shrimp, peeled and deveined
Salt, to taste
Pepper, to taste
2 teaspoons garlic, minced (separate in half)
¼ cup honey
1 lime, juiced
1 pound asparagus, sliced
1 red bell pepper, sliced
1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
3. Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside.
4. In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic.
5. When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine.
6. Serve immediately and enjoy!

I want to come home to taco’s every day 🌮… Happy #tacotuesday ✨!
Slow-Cooker Chicken Tacos
Servings: 12

Taco Seasoning
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon black pepper
Salt, to taste

1 onion, thinly sliced
1 cup corn
1 can diced tomatoes, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced (2 tablespoons)
6 chicken thighs, boneless and skinless

Corn tortillas
1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
6. Cook the chicken mixture for another 10 minutes so the flavors can marry.
7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
8. Enjoy!

Scroll through 👉🏽 these chicken meal prep recipes are PERFECT to mix it up during the week 😊❤️! Try it & tag #GoodfulMealPrep ✨!

Here's some easy ways to organize your fridge and make your life more zen ✨!

Scroll through 👉🏽! These yogurt bark recipes are the perfect frozen treats that you'll feel good about eating 😊✨!

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