tasteovers by jackie

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guacamole with poached california prunes

Posted by on Apr 9, 2018 in tasteovers by jackie | 0 comments

Guacamole with Poached California Prunes

Guacamole is one of my favorite things on the planet! I adore it prepared the traditional way. But unlike pure traditionalists, I also love guac with fun “stuff” tossed into it. That means you’ll find a surprise inside this avocado delight: poached California prunes! You’ll definitely feel good knowing that important compounds in California prunes can help regulate, support, and protect digestive and bone health. So, scoop up all of the goodness in this not-your-ordinary guacamole recipe with organic corn tortilla chips and savor one pleasing bite at a time. It’s definitely a win-win for your taste buds … and your health!

 

Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe on their behalf. The recipe is her original creation and is also available at californiadriedplums.org.  

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grilled tofu steaks with spicy strawberry-ginger glaze

Posted by on Apr 1, 2018 in tasteovers by jackie | 2 comments

grilled tofu steak with spicy strawberry-ginger glaze

I was fortunate to host an amazing dietetic intern (Karsyn Tall) this spring. As part of her internship experience, I asked her to create a seasonal Meatless Monday-friendly recipe. Look at what she created. I hope you enjoy these memorable tofu steaks as much as I do! Here’s what she says:

“Looking for a way to spice up your springtime? You have to try this delicious dish that’ll satisfy your tastebuds with naturally sweet and spicy flavors. It’s the perfect recipe to start the season on the right note. As a bonus, it’s vegan!” ~ Karsyn Tall

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orzo & arugula salad with california prunes

Posted by on Mar 25, 2018 in tasteovers by jackie | 0 comments

Orzo & Arugula Salad with California Prunes & Pistachios

Here’s a twist on pasta salad that’ll be a highlight to any meal. It’s based on whole-wheat orzo and fresh baby arugula and provides a memorable balance of flavors, textures, and colors, along with a naturally sweet pop of California prunes. (Hint: Prunes offer potential bone health benefits!) Altogether, this salad is a delightful way to get fruits and veggies. In fact, it’s vegan—so enjoy it for Meatless Monday and beyond!

 

Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe on their behalf. The recipe is her original creation and is also available at californiadriedplums.org.  

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double chocolate banana dessert bread

Posted by on Mar 21, 2018 in tasteovers by jackie | 2 comments

chocolate chocolate chip banana dessert bread

It’s perfect timing for me to share this oh-so-yummy family-friendly recipe! (That’s partly because “Family Springtime Celebrations” is the theme of this month’s Recipe Redux.) And no, I didn’t sneak kale or anything weird in here! This is just what you think it is … a chocolate lover’s quick bread that has plenty of banana goodness and mouthwatering moistness. Enjoy it as a snack or, as the name implies, dessert. A healthy-ish dessert, that is! You can even grill up a thick slice of the chocolatey bread and top it while warm with a scoop of plant-based ice cream or mashed raspberries—or both! Perhaps I’m a bit odd, but my favorite way to eat this is semi-frozen and thinly sliced. (That’s how my mom used to serve her classic banana bread for an afterschool treat!) Try it any way you like, including as part of a springtime holiday table. But, most importantly, try it!

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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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