tasteovers by jackie

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california dark chocolate candies

Posted by on Feb 22, 2018 in tasteovers by jackie | 0 comments

Dark Chocolate Candies

Can candy offer health benefits? If you make these, the answer is definitely yes! These candies start with dark chocolate, which contains polyphenols that act as antioxidants. But the real surprise is what’s inside; it’s prunes! Research suggests that eating 5-6 California prunes a day may help support healthy bones—plus they provide additional polyphenols. They’re a perfect bite for an after dinner sweet. Enjoy!

 

Disclosure: At the time of posting, Jackie Newgent is a spokesperson for California Prune Board.

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no-knead spinach-cheddar protein “bread”

Posted by on Feb 22, 2018 in tasteovers by jackie | 0 comments

no-knead spinach-cheddar protein bread

It looks like bread! But is it? Well, it’s bread-ish! And it’s my pick for this month’s Recipe Redux: “Bake some Bread.” Though, I guess I didn’t follow the chosen theme so perfectly. Hoping your tastebuds won’t mind! You’ll bake this “bread” like quick bread (think banana bread!). Simply stir everything up in a bowl and pour the batter into a loaf pan to bake. However, it’s not sweet like banana bread; it’s notably savory. Enjoy it as a snack rather than as sandwich bread. And do this: Brown up slices in a tiny bit of olive oil in a skillet and serve like savory French toast! You don’t need to dip the slices in eggs first since there’s already egg in the “bread.” Just skip the syrup at serving. If you like, enjoy it along with a fried egg. I do!

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coconut cauliflower “couscous”

Posted by on Feb 18, 2018 in tasteovers by jackie | 2 comments

Coconut Caulilfower Couscous

This is one of my favorite side dishes of the moment! The cauliflower acts as couscous. That pretty much makes it an ideal side even for folks trying to keep carbs in check or following the oddest of diets! But it definitely doesn’t have “diet food” taste. It’s loaded with deliciousness and veggie goodness. And it’s so easy to make as I’ve streamlined the cooking process. Enjoy it as your go-to side on Meatless Monday … or any other day of the week. Transform it into a meal by serving it as a bed for a vegetarian stir-fry or kebabs, alongside a veggie burger, or as part of a Buddha bowl. Hope you try it soon!

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lemon-ginger farro salad with pomegranate & pistachios

Posted by on Jan 21, 2018 in tasteovers by jackie | 4 comments

lemon-ginger farro salad with pomegranate & pistachios

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day (it’s vegan!). Enjoy this dish any day of the week, especially Meatless Monday, of course!

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red lentil pasta with vegan basil-pistachio pesto

Posted by on Jan 8, 2018 in tasteovers by jackie | 0 comments

red lentil pasta with vegan basil-pistachio pesto

What’s one of my favorite ways to go vegan without giving up a thing? This bowl of yum! So, if you happen to be looking for a comforting pasta dish that’s actually good for you, here you go! And if you need to go gluten-free, this recipe is a winner, too. The pasta is made from red lentils. The fresh pesto is accented with lemon, red pepper flakes, and smoked paprika in lieu of parmesan cheese. And the tomatoes add pops of vibrant color and bursts of juiciness. Altogether, this simple Mediterranean-style pasta dish is a complete meal in a bowl. Hint: It’s a scrumptious pick for a Meatless Monday!

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seasonal indonesian-inspired tempeh & veggie stir-fry

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

Seasonal Indonesian-Inspired Tempeh Stir-Fry

I played a little party game when creating this recipe. Fun, fun! The year-end December Recipe Redux theme was “Grab a Book and Cook”—and the goal was to makeover a recipe found on any combination of page “2017.” So, I grabbed my nearest cookbook which was the 2005 edition of Nigel Slater’s The Kitchen Diaries and turned to page 102. There I found the instructions for Stir-Fried Mushrooms, Spring Leaves and Lemon Grass. That provided loose inspiration for this “tasteovers by jackie” recipe.

I transformed the concept of a spring stir-fried veggie dish into a seasonally-versatile stir-fried vegan entrée. You’ll find an Indonesian flavor twist as well as the addition of tempeh for a plant-based protein boost.

I used to love takeout stir-fry. Now, I’m way more into it when I make it myself. And I’m way into this Meatless Monday-friendly stir-fry right now. Hope you will be, too! Happy 2018-to-be!

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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 winter season. Hint: I love having one as a nourishing post-workout snack!

Pita Toast with Labneh and Pomegranate

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natural pink party 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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