BetterBody Foods Recipes That Are Nutritious and Delicious

Like many others, I filled my quarantine time with baking goodies, making ice cream, and binge-watching all my streaming subscriptions. However, with school starting in a month, I’ve decided it’s finally time for me to start working out and eating healthy again. Luckily for me, summer is the best time to explore new recipes because many fruits and veggies are fresh and packed with flavor. However, while I am enjoying the best vitamins and nutrients from fresh produce, I also want to be mindful of the ingredients in staples like flour, sugar, oils, and more. By using organic, natural ingredients, I learned that I can make food taste great and still be good for the body.

BetterBody Foods

Online health food store, BetterBody Foods sent me some samples of their products to try, including their Organic Coconut Palm Sugar, Organic Coconut Flour, Virgin Organic Coconut Oil, Avocado Oil, and Organic Quinoa. The following contains my genuine experiences and opinions about the products.  

BetterBody Foods was founded by Stephen Richards who saw the devastating consequences of diabetes on his family. He wanted to make healthier food choices with “better for you” ingredients that he could share with his friends, family, and community.

I too wanted to explore how I can transform my everyday cooking into healthier alternatives with BetterBody Foods sustainable and organic products. By choosing to use natural and nutritious ingredients, I was able to still make great tasting food and meet my health goals. 

Breakfast: Buttermilk Blueberry Pancakes

I typically wake up hungry and ready to eat, so I decided to make a big breakfast of buttermilk blueberry pancakes. Using BetterBody Foods Organic Coconut Flour, Organic Coconut Palm Sugar, and Virgin Organic Coconut Oil, I was very curious as to how these ingredients would affect the taste and texture of the pancakes.

Healthy alternatives that can be a staple in any dish you make!

Pancake Ingredients

Even though the coconut flour created a thicker batter than normal, once cooked, the pancakes came out surprisingly fluffy. The coconut oil added a delicious coconutty flavor that was offset with plump and juicy blueberries I added. The pancakes also had a subtle dried coconut texture, so you know the coconut flour is made from natural ingredients. Finally, the coconut palm sugar has almost half the glycemic index as regular sugar – this means our bodies digest and absorb it more slowly which reduces our risk for diabetes and heart disease. These yummy pancakes are gluten-free and vegetarian friendly. Therefore, we can enjoy them guilt-free!

Crispy, fluffy pancakes that are guilt free too

Fluffy Buttermilk Blueberry Pancakes

Buttermilk Blueberry Pancakes Recipe

Ingredients:

  •  2/3 cup light coconut milk, room temperature
  • 1 Tbsp apple cider vinegar
  • 1/3 cup + 1 Tbsp BetterBody Foods Organic Coconut Flour, sifted
  •  2 Tbsp BetterBody Foods Organic Coconut Palm Sugar
  •  2/3 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  •  3 large eggs
  • 2 Tbsp BetterBody Foods Virgin Organic Coconut Oil
  • 1 tsp pure vanilla extract
  • BetterBody Foods Virgin Organic Coconut Oil for frying
  • 1 cup fresh blueberries
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Steps 1 – 4

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Steps 5 – 6

Instructions:

  1. To make the buttermilk, mix the apple cider vinegar with the coconut milk and let it sit for a minimum of 5 minutes.
  2.  In a small mixing bowl, combine the sifted coconut flour, coconut palm sugar, tapioca flour, baking powder, baking soda, and sea salt.
  3. In a large mixing bowl, combine the coconut buttermilk, eggs, coconut oil, and vanilla extract. Make sure your coconut oil is in a liquid state but still at room temperature. This is very important, otherwise your coconut oil will clump together!
  4. Mix the dry ingredients in small batches into the wet ingredients. Scrape down the sides and make sure that the coconut flour is thoroughly mixed in. The batter will be thick because of the coconut flour.
  5. Heat up your pan at a low/medium heat and add the coconut oil. Pour your batter in and slowly circle the pan to help spread the batter. Drop blueberries on top of the batter.
  6. Once bubbles form on the surface of the pancake, flip and continue to cook until they’re golden brown. Continue until you’ve used all the batter.
  7. Serve with fresh blueberries and maple syrup or honey.

Lunch: Crispy Korean Vegetable Pancakes (Hobak Jeon)

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Homemade Hobak Jeon using Betterbody Foods ingredients

Kimchi, Squash, and Zucchini Korean Pancake

For lunch, I tried my hand at Korean pancakes that I learned how to make from Chef Jiyeon of Heirloom Market BBQ. She partnered with Go Eat Give in a live cooking demonstration during lockdown. You can find the recipe and the recorded video on Go Eat Give’s Facebook page. My first attempt was not particularly successful – my pancakes weren’t crispy and they reeked of vegetable oil. I was on a mission to improve my Korean pancakes!

I knew I had to change my oil. So I replaced the generic vegetable oil with BetterBody Foods Avocado Oil because of its neutral flavor and health benefits. To create a very crispy texture, I had to use a LOT of oil. This makes it even more important to use an oil that is good for you. Since avocado oil is a monounsaturated fat, it can help reduce the bad cholesterol levels in your blood. Next, the oil must be very hot, since we’re pan frying the pancake to make it crispier. Another great benefit of avocado oil is that it has one of the highest smoke points at 500 degrees Fahrenheit. Finally, I spread out the batter to make the pancake super thin – this allows the pancake to cook through without burning.

Making each of these changes, I was able to make perfectly crispy Korean pancakes.

Watch as Chef Jiyeon Lee teaches us how to make amazing Korean pancakes!

Dinner: Citrus Quinoa Salad 

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A easy yet healthy meal for anyone to make at home

Fresh Citrus Quinoa Salad

At the start of quarantine, my friends started an old school recipe exchange to inspire ideas for new dishes. Quinoa was a popular ingredient, likely because of its versatility and health benefits. One of the recipes I received was a fresh and healthy citrus quinoa salad, which I wanted to make for dinner.

Since BetterBody Foods Organic Quinoa includes 6g of protein and 11% of the daily value of fiber per serving, I could have a salad that was light yet filling. Here’s a salad recipe, that’s simple and customizable to your personal taste.

Citrus Quinoa Salad Recipe

Ingredients:

  • 1/2 cup BetterBody Foods Organic Quinoa 
  • 3-4 cups of spring mix
  • 3 fresh mandarins, peeled
  • 1/3 cup pistachios, chopped
  • 1/3 cup crumbled feta cheese

Dressing:

  • 1/2 tsp minced garlic
  • 1 Tbsp Dijon mustard
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tbsp freshly squeezed mandarin juice
  • 1/3 cup BetterBody Foods Avocado Oil
  • 2-3 tbsp BetterBody Foods Organic Coconut Palm Sugar
  • Sea Salt and freshly cracked black pepper

Instructions:

  1. Thoroughly rinse the quinoa to remove any residual bitterness. Following BetterBody Foods instructions – combine the quinoa with 1 cup of water, bring it to a boil, cover, reduce heat to medium low, and simmer until the water is absorbed. This will take approximately 15-20 minutes. Fluff and set it aside to cool.
  2. While the quinoa cooks, prepare the dressing by combining all the ingredients in a mason jar. Add the salt and black pepper to your taste. Close the jar and shake to mix the ingredients. Put the dressing in the fridge to cool while you prep the salad.
  3. In a large bowl, add the salad mix to the quinoa. Add the mandarins, pistachios, and feta cheese. Shake the dressing before pouring it over the salad. Add fresh salt and pepper to taste. Keep the salad and dressing separate if you don’t plan on eating the entire salad in one sitting.  

Final Thoughts 

Between diet and exercise, changing what we eat is most important to being healthier. As a self-proclaimed foodie, I never want to sacrifice the taste of my food. But with BetterBody Foods, I was able to make simple substitutions to improve the nutritious value of my meal while still keeping the delicious flavor. Try your hand at creating your own meals with BetterBody Foods or follow them on Instagram to see the fun and healthy recipes they’re cooking up. 

Go Eat Give Recipe Contest With Betterbody Foods

Are you interested in eating healthier and cooking more nutritiously? Go Eat Give is hosting a BetterBody Foods recipe contest from August 1-10, 2020. Tag #GoEatGive in your public Facebook story or post with a photo of a healthy dish you made for a chance to win the following BetterBody Food products:

PBfit Protein Peanut Butter Powder

Oatsome Organic Oat Milk

PBfit Protein Peanut Butter Spread

PBfit Protein Almond Butter Spread

Be sure to be on the lookout for our Facebook announcement of the start of the BetterBody Foods recipe contest! 

~By Melissa Ting, Marketing and Communications Intern at Go Eat Give. Melissa is an MBA student at Georgia Tech. She has a passion for discovering new foods and exploring new countries. 

How to do a family meal makeover

More and more families are choosing to cook at home due to health and cost factors. It is no surprise that home cooked food is comparatively healthier because you know exactly what you put in it (hopefully not preserved and canned items.) Also, it’s much cheaper than ordering in, especially for 2+ people households. The challenge families’ face is how to keep the same homemade recipes interesting and appealing to the entire family, young and old.

Here are some simple recommendations to make a typical family meal makeover –Duck and sour cherries pizza

1. Make it healthier by using substitutes like olive oil instead of butter or vegetable oil, wheat flour instead of white, low fat cheeses, etc. Always use fresh herbs, garlic and spices to make the dish more flavorful. Avoid recipes that are deep fried. You know what’s not food for you!

2. Create the interest by blending flavors across cuisines. Grab a starch from one country and add a sauce from another. Try a thai red curry with penne pasta, then add shrimp or chicken depending on what your family prefers. Top chicken tikka masala on a flat bread or pizza. Serve a gazpacho with shells or macaroni pasta for a delicious & healthy meal. Read more on fusion cooking.

3. Presentation is key. We tend to judge a book by its cover and perceive the flavor of the food by its looks. Try to plate the food like you would see in an expensive restaurant. It doesn’t take much, just a garnish of cheese or parsley for most dishes would do. You can also control the portions your family is eating by pre plating them.

The way you go about doing this each night is by being conscious and creative. Try to diversity with what you know rather than trying new complicated recipes. For example, you need not serve the same old spaghetti with marinara. Add some fresh tomatoes, green onions, olives, feta and make your own instant sauce. Have the kids pitch in while cooking and make something using some of the ingredients they prefer to eat. These are simple makeovers to do and the whole family can enjoy the process.

Chateau du Sucheta

On March 20, my neighbor Daniel Sklar wrote: Sucheta served a lovingly prepared three-course meal for four. 

She began the evening with an aperitif of red wine.  Her husband, Dipak, served as sommelier.  She expertly had on hand a nicely chilled non-alcoholic cold duck (a type of sparkling wine made from Visit SmileyCookie.com!burgundy and champagne) for the non-drinkers.  This was a nice touch.

A tasty salad was served as the first course.  Fresh baby spinach leaves were mixed with baby carrots, golden raisins, walnuts, almonds, pistachios, dried cranberries, and shredded cheeses.  The salad was tossed with a dressing made of apple vinegar and three cheeses.  A sliced avocado, ripe and of just the right softness, was added to give a wonderful creaminess to the starter.

The second course was a Sucheta specialty:  homemade roasted butternut squash ravioli.  A filling of pureed butternut squash, mascarpone cheese, parmesean cheese, and cinnamon was prepared.  Next, fresh pasta was made with semolina, rolled out with a pasta maker, and used with the squash filling to make individual ravioli.  The ravioli was cooked quickly in boiling water, drained, and immediately served with a light sauce of sage-infused olive oil and toasted walnuts.  Scrumptious!

The third course was a homemade chocolate mousse tart served a la mode with homemade dulce de leche gelato.  The bittersweet chocolate was a perfect compliment to the flaky crust.

The verdict:  elegant, tasty, and fully satisfying.  Sucheta has done it again!