tasteovers by jackie

 Click here for our RSS Feed.

simple lemony white bean salad with fresh herbs

Posted by on Dec 21, 2016 in tasteovers by jackie | 2 comments

simple lemony white bean salad with fresh herbs

My pantry is almost always stocked with canned organic cannellinis, chickpeas, and black beans! That’s because they’re packed with antioxidants, fiber, and protein. Plus, they’re notably filling and simple to fix. This recipe showcases all of the above—and is loaded with fresh herbs and flavor.

I based this super easy bean side salad on “Italian Cannellini Bean Salad,” which I found on page 160 of my very own The All-Natural Diabetes Cookbook, 2nd Edition. That’s because the Recipe Redux theme of the month was to “Grab a Book & Cook,” selecting a recipe on a page using any combination of the number ‘2016.’ So, voila! I couldn’t resist putting a new twist on one of my own recipes. Of course, this version is good for you and great tasting, too.

Enjoy it anytime … and often!

Calories saved: 50

Hint: It’s just as healthful and delicious as the original recipe!

Read the rest of this entry »

lemony beet “hummus” with poached pistachios

Posted by on Dec 5, 2016 in tasteovers by jackie | 0 comments

lemony beet hummus with poached pistachios

Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too.

Calories saved: 34

Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets!

Disclosure: I developed this recipe for Wonderful Pistachios as part of an educational toolkit. The recipe is meant for sharing. Please share as you like! #client #ad @GetCrackin

Read the rest of this entry »

baba ghannoush with poached pistachio puree

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

baba ghannoush with poached pistachio puree

It’s the most wonderful time of the year … if you’re a Christmas “geek” like I am! I love to entertain during the holiday season! There’s almost always going to be a dip available when I host a gathering. Every year I whip up one that’s new. So, here’s this year’s creation—an inspired take on baba ghannoush (Middle Eastern eggplant dip). Poached pistachio puree is what makes this recipe special. I use it here in place of tahini for a unique taste twist and velvety texture. And beyond just a dip, baba ghannoush makes a delightful bruschetta topping … including this version. Serve it as a festive (and Meatless Monday-friendly!) pick that all of your family and friends—vegetarian or otherwise—can enjoy! Happy holidays!

poached pistachio puree

poached pistachio puree

 

Calories saved: 15

Why it’s better for you? Both traditional baba ghannoush and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios!

 

Disclosure: I work with Wonderful Pistachios to help consumers make healthful snack choices.

Read the rest of this entry »

borough market-inspired peppermint brownies

Posted by on Nov 21, 2016 in tasteovers by jackie | 0 comments

borough market-inspired peppermint brownies

One of the most memorable brownies I ever had was one that I enjoyed at Borough Market in London. But it’s one of those “special occasion” brownies since it’s super rich. With the Recipe Redux theme this moth of “Trimming the Table,” where a healthy holiday dessert was the request, I decided that I’d start with that special brownie recipe, then keep tweaking it until I created a “healthy” brownie that’s perfect for the holidays. I did it!

The result still has just-right richness and fudginess from butter, eggs, and dark chocolate. But this version uses whole-wheat pastry flour, coconut sugar and … wait for it … carrots! I figured that folks like carrot cake, so why not go for a carrot-infused brownie! Yep, I just couldn’t help myself by sneaking a veggie in here for that “healthy” factor. I used organic rainbow baby carrots; but please go ahead and use whatever carrots you have. Or if you’re in an experimental mood, try other veggies. (Hint: Grated zucchini works great! Just squeeze it of excess liquid before using in the recipe.) Then for that distinctive holiday flair and hint of mint, the candy cane topping is a must.

Hope you and your family and friends enjoy them! Happy holidays!

Calories Saved: 380

Why it’s better for you? Carrots (and beta-carotene) in every bite!

Read the rest of this entry »

vintage veggie abundance bowl

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

vintage veggie abundance bowl

Like leftovers? I do! In fact, sometimes I enjoy leftover vegetable dishes more than when originally made. Part of that may be because I consider leftovers as “vintage” cuisine! The other is because I may spend less time actively cooking.

Since this month’s Recipe Redux theme is “Plant Protein Power Bowls,” it’s a perfect time to share with you one of my bowls using “vintage” veggies. I made this one with extra Seasonal Butternut Squash Hash Browns. I stir hemp seeds into the brown rice to significantly pump up the plant-based protein. And I finish it with a little touch of goat cheese for a touch of creamy decadence. (Hint: You can swap that for cashew cheese if you prefer to go vegan.) It’s a complete meal-in-one. And it’s yum! Here you go!

Why it’s good for you? Plenty of protein … which can be especially important when not getting enough protein throughout the day.

Read the rest of this entry »

seasonal butternut squash hash browns

Posted by on Oct 21, 2016 in tasteovers by jackie | 0 comments

seasonal butternut squash hash browns

I don’t know about you … but when butternut squash is in season, I love finding ways to include in meals … at least a few times a week! So here’s my latest recipe using this crave-worthy veggie. It’s a colorful and scrumptious twist on hash browns. Make it for breakfast and pair it with eggs. Think beyond breakfast, too. Serve it as an any day (or Meatless Monday!) side. If you have leftovers, they reheat just fine. Toss with pasta and goat cheese for an intriguing entrée. Or stuff them into tortillas along with refried vegetarian beans and avocado for a seasonal burrito. Enjoy!

Why it’s better for you? Lots of nutrient variety and fiber!

Read the rest of this entry »

charred tiger stripe fig salsa fresca

Posted by on Sep 29, 2016 in tasteovers by jackie | 0 comments

charred tiger stripe fig salsa fresca

Hey fig lovers … this recipe is for you! (It’s for me, too!) When fresh figs are in season, I gotta have ‘em often … basically every day! I adore black mission and tiger stripe varieties. And I love serving them every which way, especially grilled and paired with cheese for a party platter. When doing this, I leave the stems on, cut in half lengthwise, and grill until charred. When grilling up figs for inclusion in recipes, I remove stems before they hit the grill. Charred figs have an interesting smokiness and enhanced natural sweetness. Here, I picked tiger stripe figs which are gorgeous and notably sweet naturally. They transform fresh salsa into a seasonal conversation starter! And I think this may just be my new favorite salsa! Enjoy this recipe anytime in place of traditional salsa for a smoky-sweet change of taste. (Hint: For Meatless Monday, try it as an intriguing topping for spicy vegan chili, crunchy vegetarian tacos, or simple beans ‘n’ rice!)

Why it’s better for you? The before and after versions are both good for you! But when figs are in season, do choose this figgy version of salsa. When seasonal, they’re at their peak of ripeness, nutritional value, and flavor! Plus, this salsa recipe requires little salt for optimal taste!

Disclosure: I received free samples of fresh figs from California Fig Advisory Board. I did not receive compensation for this recipe post. The recipe and opinions here are my own.

Read the rest of this entry »

salted & spiced dark chocolate chip cookies

Posted by on Sep 21, 2016 in tasteovers by jackie | 0 comments

salted-spiced-dark-chocolate-chip-cookies_main

One of my favorite childhood memories with my mother is baking Original Nestlé® Toll House® Chocolate Chip Cookies. My mom always measured everything out in advance—which I’d later realize as being super helpful in good culinary practice. To make the cookies, we actually rolled the dough into perfect little balls because that’s the way my mother preferred them. Then I’d plop a little stool smack dab in front of the oven window and be the very important lookout person to tell her the second the cookies were ready. And yes, I was the first one to get to taste test the freshly-baked cookies (usually more than once!) to make sure! (Thanks to this month’s Recipe Redux theme, “First Cooking Recollections,” for allowing me to reminisce!)

Today, I no longer use the famous cookie recipe. I’ve created well over a dozen versions of chocolate chip cookies over the years.  Many are rather fancy or use ultra-trendy ingredients. This is my latest; it’s basically a back-to-basics style, family-friendly cookie with a noticeable hint of specialness. It’s got dark chocolate and whole grain goodness along with flavor intrigue from spices and an extra pinch of salt to make them even tastier. But no matter which recipe I use, the delightful memories remain. Now … let’s take a cookie break!

Calories saved: 20

Why it’s better for you? Darker chocolate. More antioxidants. Less than 100 calories a cookie!

Read the rest of this entry »