Madi's Good Eats

by Madi Good, RD, LD



Roasted Veggie + Tempeh Buddha Bowl

A Buddha bowl consists of usually roasted veggies, a protein source, a carb source, and fun ingredients like a sauce/cheese/healthy fat source.  I like roasting the veggies and prepping my protein ahead of time then adding whatever I’m in the… Continue Reading →

Cranberry Walnut Stuffed Acorn Squash

Happy September! I love dried cranberries and walnuts together around fall time, especially paired with acorn squash!  I’m pretty picky about squash, but acorn is one of my favorites. It can be intimidating at the grocery store, but it’s super… Continue Reading →

Breakfast Tacos

Serves: 1 Prep time: 15 minutes Ingredients: 1 egg 2 egg whites 1/4 cup sliced pepper 1/4 cup chopped asparagus Diced onion Handful of kale or spinach 1/4 avocado 2 sprouted corn tortillas 2 T salsa Black pepper, pink salt,… Continue Reading →

Spinach Salad with Veggie Burger and Boiled Egg

Serves: 1 Prep time: 5-10 minutes Ingredients: 2 cups spinach ¼ cup sautéed mushrooms Handful of grape tomatoes 1 hard boiled egg 1 veggie burger of choice 2 T hummus 2 T fat free feta cheese Instructions: Assemble veggies, egg,… Continue Reading →

Pumpkin Muffin Mug

  Serves: 1 Cook time: 5 minutes Ingredients: ¼ cup oats 2-3 T pumpkin 1 T ground flax seed ¼ tsp baking powder Cinnamon Pumpkin pie spice 1 egg white (3 T) ¼- ⅓ cup unsweetened almond milk Instructions: Mix… Continue Reading →

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