It feels good to eat well (& healthy)


Stuffed butternut squash-bowl

2 Servings

Preparation/cooking time: 50 minutes


small butternut squash, cut lengthwise in half and seeded¼ cup quinoa

1/3 cup spinach leaves,

1 ½ cup Button mushrooms

1 cup canned black bean

10 cherry tomatoes, cut in half

1 large carrot, shredded

1 onion, chopped

1 garlic clove, minced

1 tablespoon parsley, chopped

Grape seed oil

Zest of life seasoning, to taste

Garden Zing sauce


Preheat oven to 350 degrees. Drizzle butternut squash halves with grape seed oil and season with Zest of life. Line a baking sheet with parchment paper and place squash halves cut-sides down. Bake for approx. 40 minutes.

In the meantime, cook quinoa as indicated on the package. In a large skillet heat 2 tablespoons of grape seed oil, add onion and garlic, and cook until translucent. Add mushrooms, carrots, spinach and cherry tomatoes, and cook for 7 to 8 minutes, stirring occasionally. Add quinoa, black beans, parsley, and season with Zest of life. Stir gently to combine. Remove butternut squash from the oven and let it cool. When cool enough, cut the long ends. Divide the mixture between squash halves, drizzle with Garden zing sauce and serve.

Additional tips

  • Bake butternut squash until fork-tender before it starts caramelizing around edges.

Additional tips

  • Drain the pasta when “al dente”, cooked but still firm to the bite.
  • For pesto recipes, you can use different types of pasta, from penne, fusilli, trofie, spaghetti, etc.
  • You can also prepare lasagne with pesto sauce. Cook lasagne sheets as indicated on the package instructions. Assemble it by placing one layer of pesto in a serving pan, one layer of lasagne sheets. Repeat layers until lasagne sheets and pesto are used up. Garnish and serve.

Pasta with sun-dried tomatoes pesto

4 Servings

Preparation/cooking time: 15 minutes


3 cups pasta4 cups sun dried tomatoes in oil, drained

2 garlic cloves

1/3 cup pine nuts

½ cup grated Parmesan cheese

½ cup grape seed oil

1 tablespoon parsley, chopped

Zest of life seasoning

1 tablespoon Garden zing sauce



Cook the pasta according to package directions. In the meantime, place the rest of the ingredients (except parsley) in a blender and blend until you obtain a creamy pesto. Drain the pasta and place it in a large bowl. Season with sun-dried tomato pesto, chopped parsley and toss gently.

Chicken-veggie tacos

  • 4 Servings
  •  Preparation/cooking time: 40 minutes


4 corn tortillas2 cups chicken fillets, diced2 cups canned black beans½ cup baby spinach leaves

2/3 cup corn kernels

1 large red bell pepper, diced

1 onion, julienned

2 large Lettuce leaves, cut in stripes

1 cup grated cheddar cheese (optional)

1 tablespoon chopped chives

Grape seed oil

Zest of life seasoning, to taste

Garden zing sauce, to taste


In a large skillet heat 2 tablespoons of grape seed oil, add onion and cook until golden brown. Add chicken, bell pepper, and corn. Cook and stir over medium heat for 10 minutes. Stir in black beans and season with Zest of life to taste. Add baby spinach leaves and cook for an additional 5 minutes. Remove from the heat and set aside. Prepare tortillas as indicated on the package instructions. First, add a spoonful of Garden Zing sauce on tortilla, then add lettuce strips, chicken mixture, and sprinkle with cheddar cheese.

Additional tips

  • Top with more Garden Zing sauce, if desired.

Green Smoothie

  • 2 servings
  • Preparation/cooking time: 5 minutesIngredients1/2 cup kale2/3 cup baby spinach1 banana1/4 cup frozen blueberries1 ½ cup almond milk, unsweetened

    1 ½ teaspoon chia seeds



Wash and dry kale and spinach leaves. Place all ingredients in a blender and blend until smooth and creamy. Serve in glasses with some ice cubes.


Additional tips

  • For preparing smoothies always use frozen bananas as it will make smoothie creamier and thicker, without diluting the flavor.

Avocado Salad

  • 4 servings
  •  Preparation/cooking time: 15 minutesIngredients2 avocado, sliced thinly2 cups kale, cut into thin strips1 lemon, juicedLemon zest2 tablespoons almond slicesGrape seed oil, to tasteZest of life, to taste


In a large bowl add all the ingredients. Drizzle with grape seed oil, season with Zest of life, and toss gently to combine.


Additional tips

  • When you cut the avocado into slices, brush them with some lemon juice.
  • Add more freshness and flavor to the salad with some chopped fresh herbs.

Banana and oatmeal cookies

  • 4-6 Servings
  • Preparation/cooking time: 25 minutesIngredients4 bananas2 ½ cup rolled oats1 teaspoon curcuma powder (optional)1 tablespoon lemon juice1 teaspoon lemon zest1 tablespoon chopped nuts


In a bowl, mash the bananas with a fork or a potato masher until you have a smooth puree. Add the rest of the ingredients and mix well until combined. Form small biscuits and place them on a lined baking tray. Bake in a preheated oven to 350 degrees for 15 minutes. Remove from the oven and allow them to cool on the baking sheet before serving.

Additional tips

  • To add more crunchiness to these delicious biscuits, add more chopped nuts of your choice.

Avocado Salad

  • 2 servingsPreparation/cooking time: 5 minutesIngredients1 cup almond milk, unsweetened1 avocado, ripe and peeled1 frozen banana2 cups spinach leaves

    1 teaspoon chia seeds

    1 teaspoon lemon juice



Start by placing avocado and banana in a blender. Blend several times and then add the rest of the ingredients and blend until smooth and creamy.


Additional tips

  • If the smoothie is too thick, add more rice milk or if you want it to be thicker you can add some more frozen bananas.

Feta salad

  • 4 Servings
  • Preparation/cooking time: 15 minutesIngredients4 cups Arugula salad6 figs, sliced1 cup feta cheese, cut in cubes2 peaches, sliced½ cup chopped walnutsGrape seed oilZest of life seasoning, to tasteLemon/Lime zest (optional)


In a large bowl add all ingredients and season with Zest of life and grape seed oil. Toss gently and serve.


Additional tips

  • You can replace chopped walnuts with almond slices.
  • For more flavor, you can sprinkle some blueberries on top of the salad.

Turkey escalopes with vegetables

  • 4 Servings
  • Preparation/cooking time: 35 minutesIngredients4 turkey escalopesMustard, to taste½ cup tomato sauce1 small onion, julienned20 green olives, cut into rounds10-15 cherry tomatoes, cut in half1 tablespoon capers in oil1 large red bell pepper, seeded and cut into stripsLemon, seeded and sliced

    ½ cup dry white wine

    Grape seed oil

    1 tablespoon Garden Zing sauce, to taste

    Zest of life seasoning, to taste

    1 tablespoon chopped parsley



Spread mustard on both sides of turkey escalopes. Heat grape seed oil in a large skillet and cook escalopes for approx. 4 minutes per side. Remove them from the skillet and add onion and red bell pepper. Cook until onion is golden brown. Add cherry tomatoes, season with Zest of life, and cook for 3 minutes. Add olives, capers, and white wine, then cook over medium-high heat until the wine evaporates. Add tomato sauce, Garden Zing sauce, stir well and add turkey escalopes. Top them with lemon slices and cook over medium heat for an additional 5 minutes. Garnish with chopped parsley and serve.

Watermelon Pizza

  • 2 Watermelon Halves
  • 2 Kiwi
  • 6-10 Blueberries
  • 4 Strawberries

1. Cut watermelons into slices as displayed

2. Place fruit around in order desired

3. Chill 10 min and enjoy!


Papaya & Chicken Salad

  • 2 Cups of Spinach
  • 1 4oz  Baked Chicken Breast Filet
  • 8-10 Small Feta Cheese Crumbles
  • 2 Medium Round Slices of Papaya

1. Cut and wash spinach

2. Arrange on plate as desired

3. Cook chicken until brown and tender

4. Season and dice spread over salad

5. Crumble feta

6. Chop papaya into chunks

7. Distribute evenly around

8. Add dressing and indulge

30-MINUTE Creamy Veggienoodle & Chicken

  • 1 Regular size box Barilla veggie noodles
  • 5 Medium size chicken breasts sliced in half
  • 3 Cup almond milk
  • 2 tsp Parsley flakes
  • 1/3 Cup shredded or grated Parmesan cheese
  • 2 Cups of veggies (Peppers & Onions or Broccoli)
  • 1 Lemon cut into wedges
  • 2 tsp Paprika
  • Black Pepper
  • Montreal chicken season or desired season
  • 4 tsp of olive oil or coconut oil
  • 2 Cups spinach leaves

1. Cook one box of veggie  noodles as per directions on box; drain.

2. While noodles are cooking, start chicken breasts, use a medium saute pan. Heat the saute pan over medium-high heat.

3. Add the water and olive oil to the hot pan.

4. Season chicken with paprika, pepper and Montreal chicken season.

5. Place lid, leave until cooked all the way through. Once chicken and noodles have been cooked, work on the sauce.

6. Add milk Parmesan, parsley and veggies; let boil until mixture is a smooth consistency.

7. To serve place spinach leaves on plate, place noodles season with Parmesan and sprinkle parsley. Add sauce, cut chicken on top,add a lemon wedge and serve.

Zesty Triscuit

  • 10 Triscuit Crackers
  • 1/2 Slice of Cheese
  • 5 Baby Tomatoes
  • 1 Green Onion Stalk

1. Preheat oven to 300 Degrees.

2. Spread crackers on baking sheet.

3. Cut small squares of cheese and place on cracker.

4. Cut tomatoes into halves and slice green onions into strips.

5. Place all neatly on cracker.

6. Place in oven  until cheese melts and tomatoes are slightly roasted.

7. Let cool 5 min before eating.

Zucchini noodles

  • 4 servings
  • Preparation time: 20 minutes


4 small Zucchini

1 large carrot, shredded

1 red bell pepper, seeded and cut in half, cut in strips after grilling

1 ½ cup chicken breast, cut in strips

Lime juice

1 tablespoon chopped parsley

Grape seed oil

Zest of life seasoning

Garden zing sauce (optional)


Peel zucchini with a noodle peeler and season with a lime juice. Season chicken breasts and red bell pepper with Zest of life and grill them over medium heat for approx. 10 minutes. In a large bowl add zucchini noodle, grilled chicken, red bell pepper, and carrot. Season to taste with grape seed oil, Zest of life, and chopped parsley. Stir gently and serve.

Additional tips

  • You can serve raw zucchini as in this recipe, or you can cook them in salted boiling water for 2 minutes max., as they will easily break if overcooked.

Cold pasta bowl

  • 4 Servings
  • Preparation/cooking time: 20 minutes


1 ½ cup pasta (penne, farfalle)1 red bell pepper, seeded and cut in half1 yellow bell pepper, seeded and cut in half2 zucchini, cut lengthwise

1 eggplant, cut into rounds

2 tablespoons grape seed oil

Zest of life seasoning, to taste

1 tablespoon parsley, chopped

Garden Zing sauce, to taste



Cook pasta according to package directions. In the meantime, over medium heat grill the vegetables and let them cool. When cooked, rinse the pasta under cold running water and place it in a bowl. Cut vegetables into strips (or cubes, as desired) and add them in the bowl with pasta. Drizzle with grape seed oil and season with chopped parsley, Zest of life, and add Garden Zing sauce to taste. Toss and serve.


Additional tips

  • Pasta needs to be “al dente”, which means cooked, but still firm to the bite.
  • Use short size pasta for cold salads.
  • Add more vegetables if desired. In a large skillet, cook for 8 to 10 minutes sliced onion, carrot and cabbage (thin slices) with a few drops of grape seed oil. Add to pasta bowl with the rest of the ingredients.

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