tasteovers by jackie

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power greens, papaya, and black bean taco salad bowl

Posted by on Apr 22, 2016 in tasteovers by jackie | 2 comments

black bean, papaya, and power green taco salad bowl

It’s April 22. Happy Earth Day, my fellow earthlings! There’s no more appropriate way to celebrate than with a bowlful of 100% plant-based goodness, right? This recipe is full of deliciousness, too. In honor of this eco-inspired day, as well the Recipe Redux theme-of-the-month (“Limpin’ Along for Lunch”), I bring you this super filling, superfood-style salad. But here’s a noteworthy tip: If your body isn’t used to getting plenty of fiber, you might actually want to first try a half serving of this recipe to start—so your digestive system doesn’t “freak out!” Either way, this scrumptious bowl will definitely help you break out of a lunchtime rut. Cheers to your palate and the planet!

Calories saved: 330

Why it’s better for you? Crazy (good) amount of fiber!

black bean, papaya, and power green taco salad bowl_tips2_

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vegan charred asparagus pasta salad

Posted by on Apr 3, 2016 in tasteovers by jackie | 0 comments

vegan charred asparagus pasta salad

When asparagus is in season, you betcha I’m going to find a way to eat it in every way possible! Though I crave the springy green veggie in a creamy pasta, like fettuccine alfredo, that’s obviously not so calorie- or heart-friendly. This recipe is my better-for-you answer to an asparagus-pasta combination. I’ve gone the pasta salad route since it’s more seasonal to be served with the warmer weather to come. You can use your favorite pasta pick; I’ve chosen an organic red lentil rotini here since it’s super healthy! Plus I wanted an option to serve to my gluten-free friends. But best of all, I’ve grilled the asparagus for that extra special smoky flavor and crave-worthiness! Enjoy this Meatless Monday-style delight as an anytime side or salad—or a light vegan lunch entrée.

Calories saved: 370

Why it’s better for you? Way more fiber; way, way, way less “bad” fat!

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hipster hemp vegan sandwich

Posted by on Mar 28, 2016 in tasteovers by jackie | 0 comments

hipster hemp vegan sandwich

When ordering a vegetarian sandwich while dining out, quite often the main ingredient in it is cheese … or even three cheeses! That can certainly make it delicious. But if you’re anything like me, one of the reasons to choose a vegetarian sandwich is for fresh plant-based ingredients and a burst of healthfulness. But how do you get enough protein? Here’s my super simple (and tasty!) handmade pick that’s got a nice punch of protein.

Since I live in the middle of Williamsburg, Brooklyn (aka “hipsterville”), I thought this vegan sandwich was deserving of a “hipster” title. That’s where it was brought to life, after all! It starts with seeded whole grain bread that you can enjoy fresh or grilled. I often just grill up the bread on a cast iron grill pan that sits on my stovetop. (I like this sandwich with Dave’s Killer 21 Whole Grains & Seeds Organic Bread partly because it provides 5 grams of protein per slice!) Then it’s stuffed with these goodies: lemony baby arugula, crisp red onion, fragrant fresh basil, and creamy Hass avocado. And perhaps most interesting, it’s got a my protein-packed “secret ingredient” … hemp seed spread! I make it simply by mixing 2 tablespoons raw shelled hemp seeds with 1 tablespoon hummus.

While you can’t order this up, it’s so easy to make this satisfying sandwich yourself if you’ve got 10 minutes to spare! And if you’ve got 15 minutes, go ahead and glam up the sandwich further, like with a large grilled Portabella mushroom cap. (HINT: A perfect pick for Meatless Monday!)

Hemp Seed Spread

Calories saved: 72

Why it’s better for you? Fiber, omega 3s, and plenty of plant-based goodness!

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avocado toast with lemony arugula salad and egg

Posted by on Mar 22, 2016 in tasteovers by jackie | 2 comments

avocado toast with lemony arugula and 3ggs

When I want something indulgent while dining out for brunch, my pick is eggs Florentine. But I try my best not to order it more than a few times a year. (Yep, it’s that rich!) So here’s my inspired homemade approach to this decadent dish! And it’s perfect timing since this month’s Recipe Redux theme is “7-Ingredient (or Less) Recipes”—and this is exactly that … 7-ingredients.

First, I toast up whole grain bread. One of my favorites is Dave’s Killer 21 Whole Grains & Seeds Organic Bread—which I used here. It’s delicious, plus each slice provide 5 grams of fiber, 5 grams of protein, and is non-GMO! Then I top it with Hass avocado, a fresh lemon vinaigrette-dressed baby arugula salad, and a sunny-side-up egg. I love oozy eggs that are browned and crisped on the bottom. But please go ahead and prepare your eggs in any style that suits your tastebuds. This serves two as an entrée. Though if you enjoy a vigorous morning workout, absolutely go ahead and enjoy both toasts as a post-workout “power” breakfast (or lunch or dinner)!

Calories saved: 570

Why it’s better for you? Cutting saturated fat from 40g to 3g—and trans fat from 2g to 0g … that’s a no brainer! Buh-bye, “bad” fats!

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savory kale and crimini oatmeal with fried egg

Posted by on Feb 22, 2016 in tasteovers by jackie | 0 comments

savory kale and crimini oatmeal with fried egg_main

What’s basically like risotto, yet based on oats rather than Arborio rice? Savory oatmeal! And I’m a ginormous fan of it! In fact, I wrote an entire recipe slideshow on savory oatmeal for Livestrong.com. Continuing on that creative and craveable culinary journey, I’ve got another one to share. It’s an entire meal-in-one and fits perfectly with the Recipe Redux theme this month: “Break Out of Breakfast Boredom!” This recipe’s got an Asian twist and amazing taste. Hope you enjoy this big bowl of lovin’ as much as I do. Hint: Try it for all-day breakfast!

Calories saved: 40

Why it’s better for you? Hello veggies! Hello fiber!

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grilled grapefruit “sundae” with pistachios, goat cheese, and basil vinaigrette

Posted by on Feb 18, 2016 in tasteovers by jackie | 0 comments

Grilled Grapefruit Sundae with Pistachios, Goat Cheese, and Basil Vinaigrette

I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious! In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of goat cheese (or vegan nut cheese), fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it. Enjoy for dessert often, including on Meatless Monday! Or serve as a side dish for breakfast, lunch, or dinner, if you prefer. The taste is memorable!

Calories saved: 258

Why it’s better for you? There’s no added sugar in this dessert. It’s got lots of vitamin C, too!

Disclosure: I received samples of Sweet Scarletts. I did not receive compensation for this recipe post. The recipe and opinions here are my own.

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vegetarian “trash” hash

Posted by on Jan 25, 2016 in tasteovers by jackie | 0 comments

vegetarian “trash” hash

Okay, so maybe there’s a better name for this recipe. But you get the point, right?

Way, way, way, WAY too much food gets wasted in America! But there’s no need to waste food when you can savor it! My philosophy: Use veggie scraps and “make a hash, not more trash!” It’s a wonderful and environmentally-conscious way to enjoy vegetables in the morning (or anytime). Perfect for a Meatless Monday!

Here I simply included leftover veggies that I had on hand from recipe testing, which was about one-half cup each of chopped red onion, green bell pepper (I used the ribs and seeds, too), zucchini, and cherry tomatoes. This recipe also offers a delicious opportunity to play with all parts of vegetables, including the portions that you might not normally use, like carrot tops, broccoli stalks, celery leaves, and chard ribs or stems. If anything you plan to use needs a little more cooking time (if it’s extra firm), you can chop it extra finely or coarsely grate it and add into the pan with the potatoes, rather than after the potatoes are heated through. Of course, if you have any truly inedible vegetable trimmings, compost them!

This recipe can be so much fun since it kicks your culinary creative juices into high gear. I can’t wait to hear about and see your results!

Calories saved: 101

Why it’s better for you? Any veggie is better for you if it doesn’t wind up in the trash or down the garbage disposal!

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vegan curry coconut soup with black beluga lentils

Posted by on Jan 22, 2016 in tasteovers by jackie | 6 comments

vegan curry coconut stew with beluga lentils

I couldn’t make it through the chill of January without some hearty, warm-me-up bowls of soup. How about you?

So I married that thought with the theme for this month’s Recipe Redux: “A New Ingredient for the New Year.” When trying to choose the ingredient that I wanted to play with, my first thought came to color … black, in particular! When thinking about black foods, one immediately came to mind that I’ve thoroughly enjoyed in restaurants, but haven’t actually prepared anything with from my own kitchen. They’re black beluga lentils. They’re such fun little critters. Not to mention, these pulses are packed with nutritional goodness, including folate, fiber, and protein.

So off to the kitchen I went to whip up a pot of vegan (Meatless Monday-friendly!) soup with these beauties. The result … plenty of texture intrigue, pops of color, and stew-like appeal. The flavor … crave-worthy!

Calories saved: 100

Why it’s better for you: Soooo many reasons! For one, check out the fiber!

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