Ingredients:

• Strawberries
• Olives (with the pit)
• Blueberries
• Salami 
• Pepperjack cheese
• Cucumbers
• Wheat crackers 
• Rosemary (for garnish)
• Good Foods Chunky Guacamole

Directions:

1. Assemble on cutting board in the shape of a tree, and enjoy!
2.  

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Ingredients:

• 3lbs Golden potatoes
• 1 Can black beans
• ½ Red onion
• 2 Cobs of corn
• 2 Avocados
• ¼ Cup cilantro
• 1 Jalapeno (optional)
• 1 Container Good Foods Spicy Queso Blanco
• Fresh limes to top (optional)

Instructions:

1. Begin by washing and boiling the potatoes until soft (about 20 minutes). Boil the corn as well (for about 5 minutes). I add the corn to the potato pot to save dishes!
2. Once cooked, rinse with cold water. Roughly chop the potatoes into bite size pieces, and shave the corn. Add to a large bowl.
3. Strain and rinse the black beans and add to the bowl. Dice the onion, avocado, and jalapeno and add to the bowl. Chop the cilantro and add. 
4. Pour the Good Foods Queso Blanco into the bowl and toss the salad. Serve and enjoy!

Check out more of Katie’s recipes here!

The post Queso Blanco Potato Salad appeared first on Good Foods.

• 10-12 medium to large jalapeños
• 1 small tub (7-8oz) of vegan cream cheese 
• 1/2 handful of fresh chives, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Sea salt and pepper to taste 
• 1 cup vegan cheddar shreds 
• 1/4 cup breadcrumbs (optional) 
• Good Foods Nacho Cheeze Dip

Directions:

1. Preheat the oven to 400F and line a baking tray with parchment paper. 
2. Cut the jalapeños in half lengthwise and remove the seeds. 
3. Place the jalapeños on the baking tray and start preparing the cream cheese filling. 
4. In a bowl, mix the cream cheese with the chives garlic and onion powder, sea salt and pepper using a fork. With a small spoon, start filling the jalapeños. 
5. Place in the oven and bake for 7 minutes, then top with the vegan cheddar shreds and bread crumbs and bake or broil for a few extra minutes (note: if you want the cheese to melt, add it at the very beginning and bake until it’s golden and starts to melt).
6. Enjoy with Good Foods Nacho Cheeze Dip.

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Servings: 1-2
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:

• ½ tsp coconut oil (or olive oil)
• 4 large eggs, beaten
• 3 oz smoked salmon, sliced
• 6-8 tbsp Good Foods Tzatziki Dip
• Fresh dill, garnish
• Salt & pepper to taste

Directions:

1. Preheat broiler.
2. Heat oil in a 10” skillet over low heat. Add eggs to pan and cook until they begin to pull away from edges of pan with the middle still being liquid.
3. Move pan to broiler and cook until eggs are just set – firm to the touch but bounce back to shape. Transfer egg to plate or serving dish.
4. Top with smoked salmon, Good Foods tzatziki, dill, salt and pepper.
5. Enjoy!

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Servings: 2
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:

• 1 sweet potato (pick one that is uniformly round), sliced into four ½ inch rounds
• 1 tbsp plus 1 tsp coconut oil
• 1/8 tsp cinnamon, divided
• 1/8 tsp salt, divided
• Whole 30 sausage, made into two patties about the same size as your sweet potato rounds
• 2 eggs
• Salt and pepper to taste
• Good Foods Queso, Buffalo and/or Avocado Mash

Directions:

1. Heat oil in a skillet over medium-low heat. Add sweet potatoes and sprinkle with ½ of the cinnamon and salt. Cook 3 minutes then add sausage patties to the pan.
2. Cook another 5 minutes then flip potatoes and sausage. Sprinkle potatoes with remaining cinnamon and salt.  Cook another 4-5 minutes or until potatoes are evenly browned and tender.
3. Meanwhile, after flipping the sausage and potatoes and when the potatoes are just about tender, heat 1 tsp oil over medium-low heat in a separate skillet.
4. Crack eggs gently into the pan to keep yolks intact. Don’t overcrowd. An egg ring can be used to keep the eggs round. Cook until the tops of the whites are set but the yolk is still runny, about 2-3 minutes.
5. Assemble sandwiches by topping one sweet potato round with sausage, egg, Good Foods dip of choice and another sweet potato round.
6. Enjoy!

The post Whole 30 Breakfast Sandwiches appeared first on Good Foods.

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hr. 10 mins

Ingredients:

• 3 lbs. mixture of sweet and regular potatoes, peeled and thinly sliced
• 3 Tbsp unsalted butter  
• 2 cloves garlic, minced
• 1 1/2 Tbsp all-purpose flour 
• 1 1/2 cup unsweetened soy or cashew milk  
• 1 container of Good Foods Nacho Cheeze dip 
• 1/2 container of Good Goods Buffalo dip
• 1/2 cup vegetable broth 
• 1 tsp sea salt  
• ¼ tsp ground black pepper  
• ½ tsp cinnamon  
• ¼ tsp nutmeg  
• ½ tsp fresh rosemary, finely chopped 

Directions:

1. Cut your potatoes thinly and evenly using a knife or mandolin slicer. 
2. Make the cheesy mixture: In a pan on low to medium heat, sauté vegan butter and garlic before adding in flour. Afterward, toss in 1 container of queso dip and 1/2 container buffalo dip, unsweetened soy milk, cinnamon, ground nutmeg and rosemary. Leave to a soft boil and let it cool. 
3. Layer the thinly sliced rounds of potatoes in a pan. Add in your creamy cheesy mixture and cover with foil.
4. Bake the casserole at 400F for 30 minutes. To get that golden-brown top, take off the foil after the first bake and broil for an additional 5 minutes.
5. Top it off with chopped fresh rosemary and then serve. 

Assembly:

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Ingredients:

• 6-7oz pasta of choice (dry weight) 
• 1/3 cup Good Foods Queso Style Dip
• 1/3 cup unseasoned tomato sauce 
• 3/4 tsp Italian seasoning 
• 1/4 tsp sea salt (or to taste) 
• 1 pinch freshly ground pepper 
• 1 fresh tomato, diced 
• 1/4 tsp garlic powder 
• 1/4 cup toasted pine nuts 
• 1/2 tsp olive oil (to drizzle on top)
• 1/2 handful fresh basil leaves (garnish) 

Directions:

1. Cook the pasta according to package instructions. 
2. Drain the pasta and put it back in the pot, mix in all other ingredients.
3. Serve with the pine nuts and basil leaves and enjoy! 
4.  

The post Creamy Queso Tomato Pasta appeared first on Good Foods.

INGREDIENTS:

• 1/2 cup almond flour
• 1/2 cup pea protein
• 3 Tbsp coconut flour
• 1 tsp baking powder
• 1 flaxseed egg
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 cup + 2 Tbsp water
• 1/4 cup chopped cilantro 
• 1 container Good Foods Tzatziki dip 

DIRECTIONS:

1. Mix all dry ingredients in a bowl, then add water, cilantro and flaxseed egg.
2. Combine dough. Cover with plastic wrap and let the mixture sit in the fridge for 15 minutes. 
3. Preheat oven to 350F. 
4. Make dough into small patties, then bake for roughly 20 minutes. 
5. Serve with fresh veggies and tzatziki dip. 

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INGREDIENTS:

• Grape leaves
• 1 cup sunflower seeds, soaked
• 3 celery stalks, chopped
• 4 carrots, chopped
• 3 tsp garlic powder
• 2 lemons, juiced
• 2 dates
• 3 Tbsp fresh parsley
• 1 container Good Foods Tzatziki Dip 

DIRECTIONS:

1. Add sunflower seeds. celery, carrots, garlic powder, lemon and dates to a food processor and run until smooth. 
2. Add parsley and continue to process until it is well incorporated. 
3. Place a spoonful of the pate onto the inside of the grape leaf and roll up, tucking in the sides as you go.
4. Arrange on the platter and Serve with tzatziki dip. 

The post Carrot Pate Stuffed Grape Leaves appeared first on Good Foods.

INGREDIENTS:

• 1 lb Brussels Sprouts
• 1 Tbsp avocado oil
• 1 Tbsp Onion Powder
• 1 Tbsp Garlic Powder
• Garnish with Parsley
• Vegan Parmesan Cheese, sprinkled
• Good Foods Queso Style Dip
• Salt & pepper to taste

DIRECTIONS:

1. Preheat oven to 350F.
2. Toss brussels sprouts in avocado oil, onion powder, garlic powder, salt and pepper.
3. Bake on sheet for 25-25 minutes.
4. Drizzle Good Foods Queso Style Dip, sprinkle vegan parmesan cheese and parsley on top.
5. Enjoy!

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