tasteovers by jackie

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pita toast with labneh & pomegranate

Posted by on Dec 1, 2017 in tasteovers by jackie | 0 comments

Pita Toast with Labneh and Pomegranate

I am a big, big, BIG fan of egg-topped avocado toast! But I felt it was time to break up my routine with another toast that still offers good nutrition, plenty of protein, great taste, and a little beauty. This pita toast with middle eastern appeal is the result!

You can make both the toast and labneh the night beforehand, then prep takes just two minutes in the morning! The labneh is basically a thick and creamy (almost cream cheese-like) Greek yogurt flavored with a little extra-virgin olive oil and seasoning—and I promise you’ll love it!

Oh … and did I mention the color? Vivid pink and green on white … just lovely! It definitely has a bit of Christmas wreath-like flair. One of these pita toasts makes a satisfying sweet-n-salty snack; two makes a delightful meal!  Enjoy it for breakfast on a Meatless Monday or #ToastTuesday. Or make it your go-to snack throughout the holiday season.

Happy holidays!

Pita Toast with Labneh and Pomegranate

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party pink frosting

Posted by on Nov 21, 2017 in tasteovers by jackie | 2 comments

Pink Party Frosting

Occasionally I cheat … on cupcakes, that is! When it’s just me, I’ve been known to frost healthy muffins and pass them off as cupcakes. It totally works for my tastebuds! Though, I’ve never tried this trick out on anyone else … at least yet!

But please be my guest and use this vegan (Meatless Monday-friendly!) frosting any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally by way of pomegranate juice reduction. And since “Naturally Colored Holiday Treats and Trimmings” is the Recipe Redux theme this month, it’s a perfect time to share this frosting recipe with you. It’s definitely not that artificial holiday red color; it’s better. Actually, enjoy the frosting for any celebration throughout the year! Though for now … happy “natural” holidays to you!

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mexican brunch salad with pan-charred vegetables

Posted by on Nov 5, 2017 in tasteovers by jackie | 0 comments

mexican brunch salad with pan-charred vegetables

Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it!

Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried eggs. All you need to do now is whip this up for your next Sunday brunch or Meatless Monday dinner. Enjoy it often!

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middle eastern eggplant roast

Posted by on Oct 26, 2017 in tasteovers by jackie | 0 comments

middle eastern eggplant roast

A roast doesn’t have to be made with meat! This roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow! Make it the edible centerpiece at your table and serve it to four as an appetizer. Or, for heartier appetites, enjoy as an entrée for two, pairing it with a protein rich side, like roasted chickpeas. Whichever way you plan to serve this veggie-centric dish, it’ll be a showstopper at your next Meatless Monday dinner, holiday gathering, or other special meal.

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brussels sprouts & butternut squash pizza with goat cheese

Posted by on Oct 13, 2017 in tasteovers by jackie | 1 comment

Brussels Sprouts & Butternut Squash Pizza with Goat Cheese

I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception!

Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits. (As luck would have it, “good gut health” is this month’s Recipe Redux theme, too!) This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season!

Once you bake up this pizza, make it complete by pairing your slice with a protein-packed pick, like a bean salad side or hummus appetizer. Or simply indulge on two slices! Then slowly savor every bite!

Hint: October is #nationalpizzamonth!   

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asian sprouted tofu “stir-fry” sheet pan dinner

Posted by on Sep 21, 2017 in tasteovers by jackie | 2 comments

asian sprouted tofu “stir-fry” sheet pan dinne

Dinner doesn’t get much easier than tossing all of the ingredients together and roasting on a pan … unless you just order takeout. But there’s no need for carryout when you can simply whip up this homemade “stir-fry” on a sheet pan. It’s loaded with plant-based goodness. It’s delicious. And clean-up is a breeze! Plus, it’s perfect timing since “Sheet Pan Meals” is the Recipe Redux theme this month. Plan to enjoy it on Meatless Monday (and beyond!).

Why it’s better for you? It’s 100% plant-based and contains no added sugars!

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cauliflower “hash brown” patties

Posted by on Sep 8, 2017 in tasteovers by jackie | 0 comments

cauliflower hash brown patties

I was recently asked by someone with diabetes if I had a lower-carb version of a hash brown patty. I didn’t at that time, but now I do! Here’s the delicious result—-with cauliflower swapped in place of potato.

These patties do get nicely browned and a slight bit crisp. (These are not deep fried in order to keep them calorie-friendly; so, don’t expect extra crispiness!) My personal trick: Make these in advance and keep chilled in the refrigerator. Then over the next several days, quickly heat the number of patties that you need. Reheat in a toaster oven … or even a regular toaster! (Hint: For those of you who don’t need to curb calories, these can be reheated and crisped up by pan-frying them!)

Serve them warm as hash brown patties alongside scrambled eggs or like potato pancakes topped with a dollop of organic sour cream or grass-fed Greek yogurt. Alternatively, enjoy warm or at room temperature with topping of choice, such as avocado, tapenade, or beet hummus, plus fresh microgreens. And there are still more possibilities! Savor as a swap for English muffins in Eggs Florentine. Top with veggie chili and chili fixin’s for a Meatless Monday or gameday pick. Or for those that celebrate Hanukkah, serve these as a healthier take on traditional potato latkes with a dollop of applesauce. Definitely a fun food!

Why it’s better for you? Unlike some frozen or fast food hash brown patties, these cauliflower patties contain no genetically modified oil, no added beef flavor, and no synthetic color-retaining chemicals, like sodium acid pyrophosphate or disodium dihydrogen pyrophosphate!

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lebanese breakfast scramble with pita chips

Posted by on Aug 21, 2017 in tasteovers by jackie | 4 comments

lebanese breakfast scramble with pita chips

I have always loved huevos rancheros! I have also always adored Middle Eastern food! So, I decided to give huevos rancheros a Lebanese makeover. I also gave it a Jackie-approved boost of veggies, plus a kick of fun. All the ingredients are scrambled up in pan. Pops of pita chips create the fun. It’s a perfect fit for this month’s Recipe Redux theme: “Rise and Shine with a Savory Breakfast.” Do enjoy it for breakfast or brunch … or whenever!

Calories saved: 144

Why it’s better for you? More veggie goodness!

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