Live Well: Recipes for Intuitive Eating

Ready to start eating intuitively? Here are some plant-forward recipes that will definitely help you discover the satisfaction factor!

Healthy Green Goddess Dressing with Avocado and Greek Yogurt

Prep Time 5 minutes
Serving Size 1 cup

Ingredients

1 clove garlic
2 green onions, roughly chopped
¼ cup fresh cilantro leaves (loosely packed)
¼ cup fresh parsley leaves (loosely packed)
¼ cup lemon juice
½ large avocado (or 1 whole small avocado)
½ cup plain Greek yogurt
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
¼ to ½ cup water

Instructions

1. Add all ingredients except for water to a food processor.
2. Blend until smooth, adding water a little at a time as needed to reach your desired consistency.
3. Store dressing in an airtight container in the fridge for up to 1 week.

Nutrition Facts

Calories 308
Total Fat 20g
Sodium 664mg
Carbohydrate 18g
Dietary Fiber 9g
Protein 16g

Spiced Roasted Butternut Squash Soup

Cook Time 60 minutes
Servings 4-6

Ingredients

1 large butternut squash (2.5 lbs), halved vertically and seeded
1 tablespoon + 1 teaspoon olive oil, divided
Salt and pepper
1 yellow onion, diced
¼ teaspoon pumpkin pie spice
¾ teaspoon cardamom
½ teaspoon salt
⅛ teaspoon white pepper
Up to 3 cups vegetable broth (will depend on size of your squash)
⅔ cup canned coconut milk
Optional garnish: pepitas

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper. Turn squash cut side down and bake until tender, about 45-55 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium heat. Add onion and cook until translucent, about 5-7 minutes. Transfer to high-speed blender if using it.
4. Once butternut squash is cooled, scoop out flesh and transfer to highspeed blender (or pot on stovetop if you don’t have one).
5. Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth.
6. Set high-speed blender to soup setting or let blend at highest speed for 6 minutes. If using the stove top, bring to a boil and remove from heat. Use an immersion blender to puree until smooth and creamy.
7. Stir or blend in coconut milk. Season with additional salt, to taste.
8. Garnish with pepitas and a drizzle of coconut milk.

Nutrition Facts

Calories 200
Total Fat 10g
Sodium 588mg
Carbohydrate 26g
Dietary Fiber 5g
Protein 5g

Instant Berry Banana Slush

Prep Time 5 minutes
Servings 2

Ingredients

2 ripe bananas
200 grams frozen berry mix (blackberries, raspberries and currants)

Instructions

1. Slice the bananas into a bowl and add the frozen berry mix. Blitz with a stick blender to make a slushy ice and serve straight away in two glasses with spoons.

Nutrition Facts

Calories 119
Total Fat 0.4g
Sodium 0g
Carbohydrate 24g
Total Sugars 22g
Dietary Fiber 5g
Protein 2g