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Good Choice Health recipes 😋

25/02/2025

Say “YUM” if you would eat this Spinach & ricotta egg canoe✨ by

Spinach & Ricotta:▪️1 Tbsp Olive Oil▪️1 Garlic Clove, finely chopped▪️3 Cups Baby Spinach▪️1/2 Cup Whole Milk Ricotta▪️Kosher Salt & Freshly Ground Pepper▪️

Canoe:▪️1 Baguette (10-12 oz)▪️5 Eggs▪️Kosher Salt & Freshly Ground Pepper▪️Grated Parmesan Cheese▪️

1️⃣ Preheat the oven to 400F.
2️⃣ In a medium pan preheated over medium heat, add the olive oil and garlic. Cook for 1 min until fragrant, then add the spinach with a sprinkle of salt and pepper. Cook until the spinach is fully wilted, 1-2 mins.
3️⃣ Transfer the spinach into a medium bowl and add the ricotta and a sprinkle of salt and pepper. Mix, taste, and add more salt and pepper if you like.
4️⃣ Using a paring knife, cut five oval-shaped holes (~3 x 2 inches each) in the baguette, leaving space between them. Remove the bread from each cutout to create openings. (Save the removed bread for croutons or enjoy it with butter!) Gently pull out a bit more of the soft interior to further hollow out the holes. If the baguette is too long to fit on your sheet pan, cut it in half crosswise between two of the holes to create two smaller pieces.
5️⃣ Spoon ~2 Tbsp of the spinach and ricotta filling into each hole, spreading it along the bottom and sides to create a lining. Crack an egg into each hole, then season with salt and pepper. Finish with a generous sprinkle of grated Parmesan cheese.
6️⃣ Bake until the egg white is opaque and no longer jiggles and the yolks are jammy (slightly runny), 18 to 20 mins. Let cool for 5 mins, slice in between the holes, and enjoy!

⏲ 10 minute prep time + 20 minute cook time

Recipe serves 3

Improve your health with the best recipe ideas to help you in your daily routine in the kitchen!! Click link on bio for ...
18/02/2025

Improve your health with the best recipe ideas to help you in your daily routine in the kitchen!! Click link on bio for more details!

13/02/2025

CREAMY GARLIC SHRIMP SKILLET By: .haven 🍤
As quick as it is cozy, this one will warm you up juuuust right on a winter night. 🥰 Five cloves of garlic plus and handful of parmesan take it over the top flavor-wise, and you can easily add noodles (or zoodles) to round out the meal!
CREAMY GARLIC SHRIMP SKILLET 🍤
(gluten-free • grain-free • keto-friendly • dairy-free with modifications)
1 tbsp. olive oil • 1 pound shrimp, tails on • 1 tbsp. butter • 5 cloves garlic, minced • 1/3 cup dry white wine or chicken broth • 1 cup half & half OR unsweetened dairy feee creamer • 1/3 cup parmesan • 2 tbsp. chopped parsley
1) Heat oil in large skillet. Season shrimp with salt and pepper and fry 1-2 min per side, or until cooked through. Set aside on a plate. 2) Melt butter in same skillet and sauté garlic about 30 seconds. Add wine or broth and allow to gently simmer until reduced to half. 3) Reduce heat to low. Add half & half or creamer and gently simmer, stirring occasionally. 4) Add parmesan and simmer another minute until cheese melts and sauce thickens. 5) Add shrimp back into skillet and sprinkle with parsley.

09/02/2025

PESTO CHICKPEA SALAD - packed full of veggies & flavor. Super easy to make & the perfect, healthy spring dish!
Recipe by:
Ingredients:
1 15 ounce can chickpeas (drained & patted dry)
3 mini cucumbers
1 pound cherry tomatoes
1/2 cup diced red onion
8 ounces fresh mozzarella balls (use vegan mozzarella to make it plant based!)
Dressing:
1/3 cup pesto ( I used the vegan Trader Joe’s pesto)
1 tbsp lemon juice
Salt & pepper to taste
Instructions:
Add the chickpeas, halved tomatoes, diced onions, & sliced cucumbers to a bowl
Add the mozzarella balls
Mix together
Then in a small bowl mix the pesto & lemon juice
Pour over the chickpea veggie mixture
Toss together
Serve & enjoy! It’s good for about 3-4 days in the fridge!

09/02/2025

PERFECT PAN-FRIED SALMON By: 🐠
Serves: 4
INGREDIENTS:
4 (6-oz.) salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. white wine
Juice of 1 1/2 lemons, divided
2 cloves garlic, sliced
Pinch red pepper flakes
2 tbsp. butter
1 lemon, cut into rounds, for serving
2 tbsp. freshly chopped dill, for garnish
DIRECTIONS:
In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

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