We designed the GO and NO list to help you decipher between what you can and can’t eat on the Go Healthy lifestyle. Whether you are aiming to lose weight, generally just feel better (or both) the GO foods below will help you achieve it. If you want to know more about why the NO foods are grouped together, refer to the article titled 'Why these foods belong on the No list' in the learn section of the app. Please refer to the GO list below for all the foods you CAN eat within our GoHealthy guidelines- Vegetables (artichoke, asparagus, beetroot, peppers, broccoli, cauliflower, brussle sprouts, cabbage, celery, corn, cucumber, eggplant, green bean, lettuce, mushroom, onion, potato, green pea,...
Whole eggplants are very easy to cook and store as a batch cooking option. You can also enjoy this particular dish at all Miznon restaurants... It's a tasty staple and great side dish option. The creator of this dish, Eyal Shani says "Eggplant Lines is an eggplant salad with minimal movements. While traditional eggplant salad (babaganoush) destroys the shape of the original eggplant by cutting and mixing the ingredients’ flavour and texture, Eggplant Lines uses a cutting motion to take the eggplant's original form to spread it over two dimensions.” WHAT YOU’LL NEED: 1 medium size eggplant Tahini Sea salt INSTRUCTIONS: Pierce your eggplant with a fork (so that it doesn’t explode once in the oven) and place on a...
This easy, protein-packed breakfast option can be prepped the night before so that you can wake up and enjoy immediately. WHAT YOU’LL NEED: - 1 cup soy milk (or nut milk of your choice - preferably unsweetened)- ½ cup oatmeal (organic if possible)- 1 tablespoon ground flaxseed- 2 tablespoons hemp seeds- 1 tablespoon peanut butter- 1 cup mixed frozen berries- 1 medium banana INSTRUCTIONS: Mash the banana in your breakfast bowl before adding other ingredients and stirring well. Once everything is mixed together, cover and leave in the refrigerator overnight. The next day stir, add your toppings of choice and enjoy! TIPS: You can eat this breakfast option cold, or heat it up to create a warming, hearty breakfast. Once...
This one-pot pesto pasta Liguria with potatoes & green beans is simple, nutritious and delicious. A firm favourite for family meals or entertaining friends! WHAT YOU’LL NEED FOR THE PESTO: Four handfuls of fresh basil leaves (preferably young leaves of medium size) 30g toasted pine nuts 1-2 peeled garlic cloves Coarse sea salt for pasta cooking and to taste Extra virgin olive oil or aquafaba (the water chickpeas come in) WHAT YOU’LL NEED FOR THE PASTA: 320g courgetti, trofie or trenette pasta 120g fresh green beans 120g potatoes (use red or new potatoes for this) PESTO INSTRUCTIONS: Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes (if preferred toasted) and set...
Tahini sauce is a great staple to have in your fridge. A perfect addition to salads, baked potatoes, rice, beans, bread or crudité it came from Persia where it was called ‘ardeh’ and was then moved to Israel and became what we know today as Tahini. WHAT YOU’LL NEED: 1 cup of raw tahini (ideally Miznon or Har Bracha brand) 1 cup mineral water 1 tbsp. lemon juice 2 tsp sea salt (makes 2 cups) INSTRUCTIONS: Mix the salt with the lemon juice until the salt is melted. Pour in the raw tahini and stir, then add the water and stir till an even texture is achieved. Taste and correct the seasoning if needed. A Note from Chef Eyal Shani...
