by Feeling Great | Dinner Recipes
Sensational Salmon Tacos – A Fresh & Flavorful Twist
Easy, Delicious & Perfect for Any Occasion
Take your taco nights to the next level with these sensational salmon tacos. They are packed with bold flavors, fresh ingredients, and a hint of spice. You can also swap the salmon for prawns, calamari, or any white fish.
The creamy yogurt sauce balances the heat, while the avocado-mango salsa adds a touch of sweetness. These tacos are light, refreshing, and absolutely mouthwatering.
Ingredients (Serves 4-6)
- 4 skinless salmon fillets (or any seafood of choice)
- 1 tsp chipotle or chili powder
- 1 tsp taco spice blend (or mix oregano, paprika, cumin, salt, and pepper)
- 150g yogurt (or coconut yogurt for a dairy-free option)
- 1 garlic clove, finely chopped
- 1 red onion, diced
- 8 cherry tomatoes, quartered
- 1 avocado, chopped
- 2 mangoes, diced
- Handful of fresh coriander, roughly chopped
- 1 lime, zest & juice
- Lime wedges, for serving
- 6 soft or hard taco shells
How to Make Sensational Salmon Tacos
- Preheat & Prep: Heat the oven to 200°C and line a baking tray with parchment paper.
- Season the Salmon: In a small bowl, mix chipotle or chili powder with taco spices. Rub the seasoning onto the salmon fillets and drizzle with a little olive oil.
- Bake to Perfection: Place salmon on the tray and cook for 10-12 minutes until flaky and cooked through.
- Make the Yogurt Sauce: In a bowl, mix yogurt, garlic, and lime zest. Season with salt and pepper to taste.
- Prepare the Salsa: Combine avocado, red onion, cherry tomatoes, and mango in a bowl. Add lime juice, season, and stir in fresh coriander.
- Warm the Tacos: Heat the taco shells in the oven for 1 minute.
- Assemble & Serve: Flake the cooked salmon and serve in warm tacos with the avocado-mango salsa, yogurt sauce, and fresh lime wedges.
Why You’ll Love These Tacos
- Easy to make – Perfect for quick meals or entertaining guests.
- Bursting with flavors – A balance of spicy, creamy, tangy, and sweet.
- Customizable – Works with any fish, prawns, or calamari.
Enjoy these fresh, healthy, and delicious tacos for your next meal. If you love this recipe, share it with your friends and family!
You can also try this Salmon with Spice Crust or if you want salad recipe, try this Citrus and Beet Detox Salad and tell me what you think about it.
BOOK HERE for a consultation and session with me
by Feeling Great | Dessert Recipes, Recipes, Vegetarian Recipes
Raspberry and Pistachio Cheesecake Squares
A Creamy, No-Bake Treat with a Crunchy Twist
These Raspberry & Pistachio Cheesecake Squares are the perfect no-bake dessert. They have a smooth, creamy texture, bursts of fresh raspberries, and a delightful crunch from pistachios. Plus, they’re vegan, dairy-free, and naturally sweetened, making them a fantastic option for those who love cheesecake but need a lighter alternative.
The best part? Leftovers freeze well, so you can enjoy them anytime!
Ingredients (Makes 16 Squares)
Base
- 1 cup raw pistachios, shelled
- 2 Tbsp melted coconut oil
- 5 Medjool dates, pitted
- Pinch of salt
Filling
- 3 cups cashews, soaked for 4 hours, then drained
- 1.5 Tbsp honey (or rice malt syrup)
- 1/4 cup lemon juice
- 1/4 cup melted coconut oil
- 1 tsp natural vanilla extract (or vanilla powder)
- 1/2 cup raspberries (fresh is best)
- 3 Tbsp pistachios, roughly chopped
How to Make Raspberry and Pistachio Cheesecake Squares
- Prepare the Tin: Line a 20cm square cake tin with parchment paper, ensuring it overhangs two sides for easy removal.
- Make the Base: In a food processor, blend pistachios, coconut oil, dates, and salt until a soft, crumbly dough forms. Press evenly into the lined tin and place in the fridge to chill.
- Blend the Filling: In a high-speed blender, combine soaked cashews, honey, lemon juice, coconut oil, and vanilla. Blend until the mixture becomes smooth and creamy.
- Fold in the Raspberries: Gently mix in half of the raspberries, then spread the filling over the chilled base. Tear the remaining raspberries into smaller pieces and press them into the top.
- Set in the Fridge: Smooth the surface, cover with parchment paper, and refrigerate for 1-2 hours until firm.
- Slice & Serve: Lift the cheesecake from the tin and place it on a cutting board. Cut into 16 squares and sprinkle with chopped pistachios.
- Storage Tips: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Why You’ll Love This Recipe
- No baking required – Quick, simple, and hassle-free.
- Naturally sweetened – No refined sugar, just wholesome ingredients.
- Vegan & dairy-free – A delicious dessert everyone can enjoy!
Enjoy these creamy, nutty, and fruity cheesecake squares, and if you love them, share the recipe!
by Feeling Great | Drinks Recipes, Recipes
Berrylicious Mint Kombucha Mocktail
A Refreshing, Gut-Friendly Berry Mint Kombucha Mocktail
This Berry Mint Kombucha Mocktail is the perfect way to add a little sparkle to your celebrations! It’s light, refreshing, and packed with probiotics, making it a great alternative to sugary sodas or cocktails. Plus, it’s kid-friendly, so the whole family can enjoy it.
If you’re new to kombucha, it’s a fermented tea beverage that’s naturally bubbly and rich in gut-loving probiotics. It has the fizz of soda or champagne but is low in calories and full of health benefits.
Try this simple recipe or get creative and mix up your own version!
Ingredients (Serves 4)
- 8 sprigs fresh mint, leaves picked
- 1-2 fresh limes, juiced
- 1 punnet fresh berries (blueberries, raspberries, strawberries, or a mix!)
- 1.5 litres ginger kombucha
- Crushed ice
How to Make This Refreshing Mocktail
- Muddle the Flavors: In 4 tall glasses or a large jug, gently crush the mint leaves and berries to release their natural juices.
- Add Citrus & Ice: Squeeze in fresh lime juice and top with crushed ice.
- Pour & Enjoy: Fill each glass with ginger kombucha, stir, and serve immediately.
Why You’ll Love This Berry Mint Kombucha Mocktail
- Gut-friendly & probiotic-rich – Supports digestion and overall health.
- Low in sugar & calories – A guilt-free way to enjoy a fizzy drink.
- Customizable & refreshing – Switch up the berries or try a different kombucha flavor.
Sip, enjoy, and feel good about your drink choice! If you love this recipe, share it with friends.
by Feeling Great | Dinner Recipes
Restorative Red Lentil Dahl
A Nourishing, Comforting Red Lentil Dahl Meal for Any Season
This Restorative Red Lentil Dahl is a creamy, fragrant, and nutrient-packed dish that’s perfect for a cozy night in. With warming spices, red lentils, and coconut milk, it’s both comforting and deeply nourishing. Plus, it’s easy to prepare in bulk, making it great for meal prep or sharing with friends.
For an extra nutritional boost, add leafy greens like kale, spinach, or silverbeet. Serve with brown rice, red rice, or quinoa for a balanced, hearty meal.
Ingredients
- 2 tsp coconut oil
- 1 tsp turmeric
- 1 tsp fennel
- 1 tsp cinnamon
- 1 garlic clove, finely chopped
- 1 tsp mustard seeds
- 1 tsp ground cumin
- 1 tsp good-quality salt
- 1 cup red lentils
- 1 cup pumpkin, diced
- 1 cup sweet potato, cubed
- 1 cup carrots, chopped
- 2 handfuls leafy greens (kale, spinach, or silverbeet)
- Coriander, fresh or powdered, for garnish
How to Make Red Lentil Dahl
- Prepare the Lentils: Rinse the red lentils thoroughly 3-4 times until the water runs clear.
- Simmer the Base: In a large pot, bring 6 cups of water to a boil. Add the pumpkin, sweet potato, and carrots. Simmer over low-medium heat for about 15 minutes until the lentils break down.
- Cook the Spices: In a separate pan, heat coconut oil over medium heat. Add mustard seeds and let them pop. Stir in garlic and turmeric, cooking for 30 seconds before adding the rest of the spices.
- Combine & Serve: Pour the spice mixture into the lentils and stir well. Garnish with fresh coriander and serve warm.
Optional Additions
- Extra Vegetables: Add chopped leafy greens during the last few minutes of cooking or serve with steamed greens on the side.
- Serving Suggestions: Enjoy with brown rice, red rice, or quinoa for a satisfying meal.
This rich, nourishing dahl is packed with protein, fiber, and warming flavors. Give it a try, and if you love it, share it!
For more recipes, you can also try this Soothing Red Lentil and Vegetable Soup and share with us your experience!
Want to feel great and be healthy? BOOK HERE so we can start making your personalized health plan.
by Feeling Great | Dessert Recipes
Choco Cherry Sensation
A Decadent Wholesome Choco Cherry Dessert
Indulge in this Choco Cherry Sensation—a rich, creamy, and flavor-packed treat that satisfies your sweet tooth without the guilt. Made with real cherries, coconut cream, and cacao, it’s the perfect balance of sweet, smooth, and chocolatey goodness.
This dessert is a festive delight, making it great for Christmas celebrations or a summer treat that won’t derail your health goals. Plus, it’s dairy-free, naturally sweetened, and incredibly easy to make.
Ingredients
Cherry Layer
- 2 tbsp coconut cream
- 2 cups frozen pitted cherries
- 2 frozen bananas, chopped
Coconut Layer
- 6 tbsp coconut cream
- 4 tsp maple syrup
- 1 tsp vanilla extract
Chocolate Layer
- 4 tsp maple syrup
- 4 tsp cacao powder
- 2 tsp coconut oil (liquid)
How to Make Choco Cherry
- Blend the Cherry Layer: Add all the cherry layer ingredients to a processor and blend until smooth, resembling ice cream.
- Prepare the Coconut Layer: In a bowl, mix the coconut cream, maple syrup, and vanilla extract until combined.
- Mix the Chocolate Layer: In a separate bowl, stir together the maple syrup, cacao powder, and coconut oil until smooth.
- Assemble & Enjoy: Layer the mixtures in a jar in any order you prefer. Enjoy immediately or freeze for a chilled dessert.
This guilt-free Choco Cherry indulgence is packed with natural sweetness, healthy fats, and antioxidants. Try it, and savor every spoonful!
Interested more with dessert recipes? You can check Stuffed Butternut Pumpkin with Lemon Cream Sauce Try this and share with your love ones!
BOOK HERE for a consultation with me, let’s start living healthy.
by Feeling Great | Dinner Recipes
Citrus and Beet Detox Salad for a Healthy Glow
A Refreshing, Nutrient-Packed Citrus and Beet Detox Salad
This zesty, vibrant, and detoxifying Citrus and Beet Detox Salad is the perfect way to refresh your body and boost your energy. Packed with fresh citrus, earthy beets, and crisp kale, it’s a fantastic dish to support digestion and overall wellness.
The mix of herbs, crunchy pistachios, and a tangy citrus dressing creates an irresistible blend of flavors. Enjoy it on its own or pair it with your favorite protein—seafood, chicken, tofu, or lamb all work beautifully!
Ingredients
Salad
- 2 medium oranges (peeled and segmented)
- 6 baby beets (peeled and thinly sliced)
- ½ bunch kale (stems removed, sliced thinly)
- ⅓ cup pistachios (roughly chopped)
- ¼ cup fresh mint (chopped)
- ¼ cup fresh parsley (chopped)
- ¼ cup fresh basil (chopped)
Dressing
- ½ lemon (juiced)
- ½ orange (juiced)
- ¼ cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tsp honey
- Zest of ½ orange
- Zest of ½ lemon
- 1 small garlic clove (finely chopped)
- ¼ tsp Himalayan salt
- Black pepper (to taste)
How to Make Citrus and Beet Detox Salad
- Marinate the Beets: Toss the sliced beets with half the dressing and let them marinate for at least an hour.
- Prepare the Kale: Rinse thoroughly, remove the thick stem, and slice finely. Place in a large serving bowl.
- Add the Herbs & Nuts: Mix in the mint, parsley, basil, and chopped pistachios.
- Make the Dressing: Whisk together all the ingredients until well combined.
- Assemble & Serve: Toss everything together, then top with fresh orange segments. Enjoy as is or pair with your choice of protein—baked fish, prawns, tofu, or grilled chicken all work wonderfully!
This detox salad is a light, fresh, and flavorful way to nourish your body. Try it, enjoy it, and share it!
If you’re interested with other dinner recipe, try this Salmon Tacos or if you want a detox information, you can read this one to help you with starting, Time For Detox? – Where To Start?
BOOK HERE to have session with me.
