All posts tagged: vegan

Minty Feel Good Shamrock Smoothie

With St. Patty’s Day coming up I was hit with a touch of nostalgia today. I was remembering my days as a kid when March was a particularly exciting month because it meant I got to get a Shamrock Shake at my weekly trip to Mc Donald’s. I haven’t had fast food in years, but the memory left me craving a cold minty-vanilla beverage with a preternatural hue. So, of course, I decided to create a version using all natural feel good ingredients. It turned out to be so delicious, it was hard to stop myself from drinking it all before I took pictures! Below you’ll find the recipe for this sweet, creamy, Shamrock Smoothie. It’s vibrant color looks all the more beautiful when you know it’s not made with a bunch of artificial food colors. Instead we use a touch of blue-green algae called Spirulina that is quite possibly the most nutritious food on the planet. You can find it in the supplement or superfood section of natural food markets and health food stores. …

Pescan: A Feel Good Cookbook by Abbie Cornish & Jacqueline King

What is Pescan? The Easy Way to Eat Well and Feel Even Better!

Published by Jacqueline King

In the book Pescan: A Feel Good Cookbook Abbie Cornish and I share our favorite healthy and delicious recipes. We also go over basic cooking techniques and batch cooking at home. At the foundation of the book is the way we prefer to cook and eat, choosing foods that are not only tasty, but that also make us feel good. It’s a lifestyle that we both feel changed our lives for the better. We call this lifestyle “Pescan” Personally, eating pescan has given me a newfound sense of freedom around food. I can eat whenever I’m hungry, stop when I’m full, and always feel satisfied and nourished. Gone are the days of counting calories or yo-yo diets. I maintain a healthy weight without ever having to think about it, which is a welcome relief to someone who spent years dieting. I’m able to feed myself and my family in a way that is super nutritious but still feels like a joy rather than a burden. But what is pescan exactly? Read on to find out more… …

Better than Eggnog- Dairy-Free White Russian Cocktail

Published by Jacqueline King

Let’s face it, no one really LOVES eggnog. It’s like fruitcake, one of those things we serve this time of year because it’s a tradition, not because it’s the most delicious option. Well, why not start a new tradition with this scrumptious take on a White Russian. It’s creamy, nutty, and lightly spiced. ( I call it a Nutty Russian 😉 ) It’s also completely dairy-free so it has a rich holiday flavor without being heavy. Put it in a big punch bowl and you’ve got yourself a party. The Nutty Russian Cocktail Ingredients: Approx. 14 servings 1 cup Raw Cashews 1/2 cup Raw Macadamia Nuts 1/2 cup Raw Pecans 2 Tbsp Maple syrup 2 tsp Vanilla Extract 1/2 tsp Ground Cinnamon, plus more for dusting 1/4 tsp Ground Cardamom 1/8 tsp Ground Clove pinch of Salt 1 can light Coconut Milk 1.5 cups Vodka 3/4 cups Kahlua 4 cinnamon sticks 4 Star Anise Place nuts in a bowl and soak 2-4 hours*, drain and rinse. Add …

Kalettes with Lemon tahini Drizzle and Goji Berrie

Roasted Kalettes with Lemon Tahini Dressing and Goji Berries

Published by Jacqueline King

I’ve been reading about kalettes for a while now and was excited to finally find them live and in person, or at least cut and in person, at the farmers market recently.. Also known as lollipop kale or kale sprouts, they are the latest star ingredient of the veggie world, and with good reason. They are an adorable cross between kale and Brussels sprouts, and like their parents, kalettes are loaded with nutrients and health benefits. Their flavor is slightly less bitter than Brussels sprouts with a mild earthy flavor. You can eat them raw or sautéed, but roasted kalettes are especially delicious! While they’re great dressed simply in olive oil and a little salt and pepper, here they are turned into something really special with a heavy drizzle of spoon-licking good lemon-tahini dressing and a sprinkle of sweet-tart goji berries. This recipe is perfect… As a quick, easy, and colorful side for holiday meals. paired with grains, beans and/or other veggies in a Buddha bowl when you’re feeling run down and need a big antioxidant …

Your New Favorite Weeknight Dinner- Veggie Tempeh Bolognese

Published by Jacqueline King

My aunt recently told me she had tried to make tempeh, but thought it tasted like cardboard. I had to agree with her, on its own it can be pretty bland. However, when prepared the right way it can be a savory, hearty, protein filled base for a delicious meal. She was skeptical, but willing to try a dish that might redeem it for her, so I shared this Veggie Tempeh Bolognese recipe that is one of my weeknight favorites. Later that night she messaged an adorable picture of her toddler gobbling it up with spaghetti and my uncle with an empty bowl and a big smile on his face. Now, he is not what you would call an adventurous eater, so a little white lie was in order. She let him think it was a turkey Bolognese until after he had cleaned his plate. Now it is one of their favorite easy dinner recipes and hopefully it will be one of yours too. This recipe is perfect… When you want a quick, filling, delicious …

Delicious, Nutritious and Easy Fall Garden Pasta

Published by Jacqueline King

Today is world vegetarian day, so I thought it would be a great day to share one of my easy go-to vegetarian/vegan main dishes. It’s super flavorful and nutritious thanks to the variety of veggies included. It’s a really versatile and forgiving recipe so you can change it up and make it your own each time based on what looks fresh at the market or what you have in the fridge. In place of the kale and chard you can substitute other greens, such as spinach or collard or add other vegetables such as broccoli or mushrooms in place of the cauliflower. I like to use Muir Glen organic tomato paste and organic diced tomatoes with basil and garlic for this recipe. This is the kind of main dish you can serve to a meat eater and they won’t even notice that it’s completely meat and dairy free. The nuts add a little protein and great texture and the sun-dried tomatoes add umami goodness. Together with the pasta it makes for a meal that is filling …

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. …

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 …

Carrot Lox and Beluga Lentil Caviar on Buckwheat Blinis with Lemon Cashew Creme Fraiche

Published by Jacqueline King

The holidays will be here in no time, so I wanted to start writing some special small-bite recipes for you. Forget the fried or frozen hors d’ oeuvres. We’re talking party food you can feel good about! Here we have a plant-based version of a traditional canapé. It’s fun to use these ingredients in an unexpected and playful way. The carrots and lentils taste like the ocean thanks to the nori sheets and sea salt. The blini are made with nutty brown rice and earthy buckwheat flours, and you get creaminess and a bright citrus flavor in the lemon cashew crème fraîche. Together these flavors add up to an irresistible little package both you and your guests will love! Enjoy! xJacq Ingredients: Makes approximately 16 For Lox: Preheat oven to 400* 2 large carrots 2 Tbsp Miso Paste 1 Nori Sheet 3 cups water 1 tsp Liquid Smoke For Caviar: 1/2 cup Beluga Lentils 1 1/2 cup Water 1 Nori Sheet 1 tsp Sea Salt For Lemon Creme Fraiche: 1 cup Raw Cashews, soaked 2-4hrs …

Feel Good Blended Iced Mocha-Vanilla

Published by Jacqueline King

Before I started to focus more on healthy eating I was addicted to a certain national coffee chain’s blended iced mocha drinks. It was pretty much a daily ritual. I decided to quit cold turkey when I did my yoga training several years ago which left me feeling pretty bad and groggy the first couple of days, but when you’re doing yoga all day you won’t feel miserable for long, so it certainly could have been worse. After training I decided that if my worst vice was morning coffee I was doing Ok, so I switched to a simple homemade brew with almond milk, which was great and definitely has a lot less crap in it than those blended drinks. Sometimes though… I still wanted my old fix. Which is why I’m so excited about my new mocha-vanilla ice-blended recipe made with only natural whole food ingredients. Did you know cacao has a higher anti-oxidant rating than blueberries and coffee is the number 1 anti-oxidant source in the American diet? This is mainly because americans in …