Author: Jacqueline King

Orange-Ginger Creamsicle Dream Smoothie

This smoothie is so simple to make and ridiculously delicious! It tastes so good, you’ll think it must be bad for you, but actually it’s filled with fiber, vitamin C and a dose of healthy fats. Ginger is known to stimulate the metabolism, boost the immune system, and soothe the tummy, so it’s a wonderful thing to drink in first thing in the morning. The creamy orange flavor always brings me back to childhood and puts a smile on my face, which is a very nice way to start the day. Enjoy! Ingredients: 1-2 Servings 2 Navel Oranges, peeled and broken into segments 1 heaping tsp Ginger, chopped 1/4 cup Cashews, preferably soaked 2-4 hours 1 Medjool Date, pitted 6 Ice Cubes (about 2/3 cup) Blend everything except the ice until smooth in a high-speed blender*. Add ice and blend again. *If you don’t have a high-speed blender you can add 1/4 cup water to get the blades to turn, omit the fresh ginger and use a pinch of powdered ginger instead. The texture will …

Meaty Grilled Portobello Mushroom Steaks

Published by Jacqueline King

These grilled mushrooms make a satisfying and savory centerpiece to any meal. They are both low-calorie and immune boosting. Try them sliced on top of salads, your favorite bowl or as a taco or sandwich filling. I like to serve them with rice and beans so you get the meaty flavor from the mushrooms and lots of protein too. Enjoy! Ingredients: 2 Tbsp Olive Oil 1 Tbsp Balsamic Vinegar 1 Tbsp Tamari or Soy Sauce 1 tsp Dijon Mustard (preferably grainy) Big pinch dried Rosemary Tiny pinch Garlic Powder 2 Large Portobello Mushrooms In a small bowl whisk the first 6 ingredients together. Trim the stem of each mushroom so it lines up with the cap. Dip the mushrooms into the dressing, making sure they are evenly coated. Heat a grill pan over medium for 5 minutes while the mushrooms marinate. Grill mushrooms whole for 12-15 minutes flipping every 2-3 minutes until tender and juicy. Serve whole or cut into thick slices.

Strawberry Mint Pudding with Vanilla Cashew Cream

Published by Jacqueline King

Spring is in the air which means it’s time for gorgeous fresh strawberries! Make the most of these sweet beauties with this refreshing pudding. Mint can help aid digestion making this a great light dessert, but it’s also wonderful in the morning as a breakfast pudding. It’s a thick and creamy change of pace from your typical breakfast smoothie. Mint is also full of potent antioxidants and a natural stimulant, even the smell is uplifting! So this nutritious whole food pudding will put a smile on your face and a pep in your step. This recipe makes more vanilla cream than you’ll need for your pudding, but you have to make that much to get the blades of your blender to turn. Good thing it’s so rich and delicious that you’ll be happy to have leftovers! You can use it as a topping on oatmeal, desserts or in smoothies later in the week. Enjoy! xJacq Ingredients: 1-2 servings Pudding: 1/2 large or 1 small Avocado 1 cup Strawberries, sliced 1 Medjool Date, pitted 1 1/2 tsp …

Why I Gave Up Dairy and Why it May Or May Not Be Right For You.

Published by Jacqueline King

There are lots of factors that may lead someone to go dairy-free. For many it’s in the hope of relieving symptoms of lactose intolerance or irritable bowel syndrome. For others it’s to avoid inflammatory responses like heartburn, lack of energy, and joint pain. Some are trying to lower their cholesterol, others are trying to lose excess weight. If you’re suffering from any of these issues you may want to experiment with cutting it out to see if you feel better. While those are all great reasons to give up dairy, the catalyst for me was not an upset tummy or bloat, in fact it was not a physical symptom at all. For me it was all thanks to a spunky little goat named Ice Cream. I met Ice Cream, ironically enough, at a cheese making class held at a farm in Alta Dena. In class there was a step-by-step discussion on cheese-making, from choosing the right milk to aging. I also learned a few facts that I found somewhat disturbing. For example, one bottle of commercial milk …

French Green Beans with Caramelized Shallot, Strawberries, Pine Nuts and Mint

Published by Jacqueline King

Spring has sprung which means strawberries will soon be at their peak. Here they’re paired with french green beans, the skinny, sexy cousin of regular green beans. Also known as haricot vert, they’re longer, crisper, more tender and quicker cooking than their standard counterpart. Green beans and strawberries are both high in vitamins A and C; antioxidants know for their anti-aging properties. This delish dish will keep you feeling bright-eyed and bushy-tailed all season long. Enjoy! Ingredients: 4-6 Servings 2 Tbsp Coconut Oil 1 medium Shallot, thinly sliced 1 lb French Green Beans 1 large or 2 small Garlic Cloves, thinly sliced 1 tsp fresh Lemon Juice (1 lemon wedge) 1 tsp Lemon Zest 1/4 cup Strawberries, thinly sliced (2-3 berries) 2 Tbsp Pine Nuts 1 1/2 Tbsp Mint, thinly sliced (chiffonade) Pinch of White Pepper 1/8 tsp Maldon or other flaky Sea Salt (optional) Add the oil and shallot to a large frying pan and heat over medium until the shallots become translucent (about 2 minutes), lower heat to medium-low and continue cooking, stirring occasionally. …

Real Food Fast: Sautéed Mushroom and Wilted Spinach Salad with Cashews and Sun-Dried Tomato

Published by Jacqueline King

Here is another healthy, flavorful meal you can throw together in 10 minutes or less. I served this with toast topped with protein-rich sage hummus that I made by blending regular hummus with a couple of fresh sage leaves. It was quick, delicious and super satisfying! Ingredients: 2 Servings 3 Tbsp Olive Oil, divided 6-8 Sage Leaves 1 Shallot, chopped 1 lb. Button or Cremini Mushrooms, thinly sliced 1 Tbsp Balsamic Vinegar 1 tsp Dijon Mustard, preferably whole-grain Sea Salt & Black Pepper 6 cups Baby Greens (spinach, kale and/or chard etc.) 1 Radish, thinly sliced 1/4 cup Cashew, Raw 1/4 cup sun-dried tomato, sliced Heat a pan over medium-high then add 2 Tbsp olive oil. When hot, fry the sage for 30-60 seconds, if it starts to brown remove immediately from the pan. Use tongs or a fork to transfer the leaves to a plate covered with a paper towel to drain and crisp. In the same pan add the chopped shallot and mushrooms and cook 5 minutes until the mushrooms have softened. Add the …

Mexican Quinoa Bowl with Zucchini and Corn, Black Beans and Avocado Cream

Published by Jacqueline King

Comfort food means different things to different people, but when I think of comfort food the first thing that comes to mind is a big bowl of yummy mexican food. I’m mexican on my mom’s side so family gatherings almost always included fragrant pots of rice and beans simmering on the stove along with some other flavorful and spicy veggies. This recipe is inspired by those meals, but adapted to come together in far less time. While cooking rice and beans from scratch is wonderful, it takes a bit of planning, requiring soaking and simmering for hours. Instead here we substitute quicker cooking quinoa for the rice and canned black beans for the dried version making this easy enough for lunch or a weeknight meal. While this recipe cuts down on time, it doesn’t lose any of the delicious traditional flavor that make it one of my favorites. I hope you love it to! This makes more portions than most of my everyday recipes, but it makes for great leftovers so if you have extra …

Happy Anniversary to Us! Lessons from the first year and a Valentine’s Giveaway!

Published by Jacqueline King

No my husband didn’t propose on Valentine’s. The “us” in the headline is you and me! It’s been a year since I started The Feel Good Kitchen and I wanted to write a bit about what I’ve learned, what’s to come, and announce our first giveaway. These lessons are in regards to blogging, but I think they can also apply to other businesses, projects or relationships which is why I wanted to share. 1. Commitment is Key- I dabbled in blogging for a couple of years before I started The Feel Good Kitchen. I never really gained any traction or audience before now because I wasn’t taking it seriously. If you don’t believe what you are doing is important, no one else will either. Why would people think my content had special value if I didn’t feel that way myself? Since I started FGK things have grown relatively quickly because I am committed to sharing healthy recipes and a lifestyle that has been life-changing for me. It’s a lot of work and there is still …

Super Nachos with Gooey Sweet Potato Cheese Sauce (Vegan)

Published by Jacqueline King

This is my favorite thing to make when people come over to watch football so I wanted to share it in time for the big game! Everyone loves these nachos and people always ask for the recipe. They are fresh, flavorful and satisfying without being too heavy or greasy. They’re packed with veggies and other wholesome ingredients so they’re super healthy, but still rich and filling. I make a couple of plates of these, one of my big party platters, and big bowls of popcorn sprinkled with truffle oil, sea salt, black pepper and nutritional yeast. This simple menu keeps everyone happy and since you can make most of it ahead of time, you won’t have to spend the whole game in the kitchen. Enjoy! xJacq Ingredients: Serves approx. 6 Cheese Sauce: 1 Sweet Potato 1/4 cup Raw Cashews, soaked 2-4 hrs and rinsed 1 1/4 cup Hot Water 2 Tbsp Nutritional Yeast 2 Tbsp Tapioca Flour 1 1/2 tsp Apple Cider Vinegar 1 tsp Dijon Mustard 1 Garlic clove 3/4 tsp Kosher Salt 1-2 tsp …

Quinoa Salad with Edamame, Orange & Fennel

Published by Jacqueline King

This is the first in a new series of bargain recipes. Each salad cost approximately $2.75 using all organic produce. In LA I would say a salad like this would cost $12-14 at a cafe so making it at home is a big money saver! It’s a hearty and flavorful winter dish using the best ingredients of the season. I love it because it’s really high in protein; both quinoa and edamame are complete proteins. All of the veggies means it has lots of vitamins and fiber so it’s really filling and energizing too. It’s one of those clean eats meals that’ll help you get back into your skinny jeans after the holidays 😉 You can make a bigger batch of the quinoa and edamame then freeze the leftovers to use later as a quick base for a meal. Just freeze it in a 1-inch layer in a freezer zip-lock. It will keep for months. When you’re ready to thaw, place a bag in the fridge overnight or reheat the frozen quinoa directly in a …