tasteovers by jackie

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peach caprese grilled cheese sandwich

Posted by on Jul 22, 2018 in tasteovers by jackie | 4 comments

peach caprese grilled cheese sandwich

I’m finally giving away my “secret” favorite sandwich of the summer. This is it! It’s basically like a mash-up of a grilled cheese sandwich and a caprese salad with a fruity twist. I use a grilled peach instead of a fresh tomato here for that twist. The result is sweet, salty, smoky … and, of course, cheesy. And my tastebuds will tell you (if they could actually speak!) that it’s a must-try.

For best results before grilling, make sure your peach is ripe (do this at room temp, not the fridge). You’ll halve it and grill just the cut surfaces until rich grill marks form; it may get too mushy if you try to grill both sides. Use a fresh mozzarella, not a processed, packaged sliced or shredded cheese. (By the way, you can try this recipe with a nut-based cheese if you wanna go with a vegan version.) And pick a fresh bakery-style bread loaf, not regular pre-sliced sandwich bread. For this recipe, I selected a loaf of organic flax quinoa bread from Whole Foods Market. I prefer to slice it myself so I can get the perfectly (or not-so-perfectly) thick bready slices that I crave.

All together this sandwich isn’t just a sandwich. It can actually be served as an entire meal. Though I usually serve it with an arugula salad … because I loooove my veggies. Hope you enjoy this as much as I do!

Note: This recipe is part of The Recipe Redux; the theme of the month: “Super Stone Fruit”.

peach caprese grilled cheese sandwich

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egg & guacamole breakfast salad

Posted by on Jul 5, 2018 in tasteovers by jackie | 0 comments

Fried Egg & Wholly Guacamole Breakfast Salad

I’m definitely one of those people who enjoys cooking and taking my time with it. But I’m also a realist. There are some mornings I simply don’t have 30 extra minutes to spare. On many of those days, this is one of my “short-cut” recipes that’s so delightful, yet only takes me about 5 minutes to fix. It’s loosely inspired by huevos rancheros.

But there are three secrets to this salad. One of the secrets is making sure all of the ingredients are ready to go in the evening to assure it’s a quick-fix for breakfast time. Another is using the best quality “short-cut” ingredients, like a packaged triple-washed salad (my choice in this recipe is Whole Foods Organic Spring Mix & Herbs). Make your own guac recipe in advance so it’s ready to go in the morning—or buy it deli-prepared from your local market or pick up a packaged preservative-free guacamole, such as Wholly Guacamole Classic Guacamole. And the third secret is plating this attractively (or at least semi-attractively!), to make it look like it took you a long time to prepare.

And there’s more. This breakfast salad is really satisfying–keeping those hunger pangs away until lunchtime. It does the trick for me! Hope you enjoy this salad the next time you need a delicious breakfast fix fast … or simply want a delicious anytime fix.

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almond lover’s asian-style noodle salad

Posted by on Jul 4, 2018 in tasteovers by jackie | 0 comments

Almond Lover's Asian-Style Noodle Salad

I’m such a big fan of noodles. Not sure if it’s because they’re so satisfying or because they’re so fun to eat. Maybe it’s both! But either way, one of my favorite ways to slurp down noodles is along with Asian flavors. This is my almond-inspired take on cold peanut noodles. It has almonds in two ways; almond butter is whisked into the sauce for creaminess and toasted sliced almonds are sprinkled on top for bonus crunch. Combined, the nutty addition gives this bowl of love a punch of protein, vitamin E, and deliciousness! It also has lots of veggies to make it extra nutritious. By the way, this noodle salad is vegan, so enjoy it for Meatless Monday (and beyond)!

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breakfast egg sandwich with sage flowers

Posted by on Jun 21, 2018 in tasteovers by jackie | 0 comments

breakfast egg sandwich with sage flowers

I “crave” a hearty breakfast sandwich probably about once a week. How ‘bout you? Though, I never seem to make the same exact sandwich twice since I like to keep it highly seasonal and use whatever ingredients I have on hand. But there are a few things that are consistent … my breakfast sandwich always includes an organic egg (sometimes two!), lots of veggies, and plenty of flavor. It’s basically a loose inspiration of a fast food breakfast sandwich, but you’ll never find preservative-laden sausage or Canadian bacon or overly-processed American cheese on mine … and they’re not missed!

 

This version includes sage flowers, which kinda provide a sausage-like flavor essence. Though do top it with whatever edible flowers you have. Chive blossoms are lovely here, too. Don’t have flowers? Add a few fresh basil leaves or fried sage leaves. This sandwich also has hummus and avocado for luxuriousness (and a little sloppiness, at least for me!). Everything is stuffed in an “everything” whole grain bagel. I cut the bagel into three rounds and only use two for the sandwich to prevent carb overload. Of course, the remaining round can be saved for later. Altogether, it’s a nourishing full meal in one! Hope you enjoy!

 

Note: “Sandwich Upgrades” is the theme for this month’s Recipe Redux.

Sage Flowers

Sage Flowers

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almond & chocolate-covered strawberry smoothie

Posted by on Jun 2, 2018 in tasteovers by jackie | 0 comments

almond & chocolate-covered strawberry smoothie

What’s one of my favorite things to enjoy post-workout or after a long, long, long sweaty walk in the summer? This nutty, chocolatey, fruity smoothie! It quenches my thirst, satisfies the desire for something tasty, and provides key nutrients to replenish my body. You can also play with the smoothie recipe and make it your own by adding in some extras, like a few spinach or mint leaves. Or, if you’re in a desserty mood, go for extra-dark chocolatiness by adding in more cocoa powder.

 

Either way, it’s got good numbers! This recipe provides 33 gram of carbs (with no added sugars!) to replenish glycogen in the muscles and 14 grams of protein to make those muscles happy. It’s also an excellent source of potassium and a good source of sodium to replace electrolytes lost during exercise. The almondmilk offers plant-based nourishment and, of course, provides liquid needed for rehydration. The almond butter adds nuttiness, texture, and plenty of nutrients, including protein and vitamin E. What’s more, you’ll get a punch of both protein and gut-friendly probiotics from the yogurt. (Hint: Use a plant-based yogurt to keep it vegan and Meatless Monday friendly.) Do pre-prep all ingredients in advance. But don’t overthink this smoothie; just drink it. It’s delicious!

 

Disclosure: At time of posting, I teamed up with Blue Diamond Almond Breeze for a social media campaign. I was not paid for this blog post. The recipe and opinions expressed are my own.

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strawberry hibiscus rum punch-in-the-gut

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

strawberry hibiscus rum punch-in-the-gut

Sure, you can grab a yogurt for some probiotics. But it’s way more fun to reach for one of these cocktails for those gut-friendly bacteria! This drink is inspired by a strawberry daiquiri, yet calorie friendlier. I find it tastier, too, since not overly sweet. What’s in the cocktail? It’s based on rum and includes fresh mint, lime juice, ginger, and strawberries. But the highlight is the sparkling probiotic beverage … Farmhouse Culture Strawberry Hibiscus Gut Punch Sparkling Probiotic Veggie Drink, to be specific, which contains 4 billion probiotic cultures in a bottle. Now that’s a heck of a lot of good bugs! I found the veggie drink at Whole Foods Market, FYI. Cheers!

 

Note: The theme of this month’s Recipe Redux is “Probiotic Cocktails and Gut-Health Mocktails.”

 

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grilled vegan mandarin orange chick’n tacos

Posted by on May 7, 2018 in tasteovers by jackie | 0 comments

Grilled Vegan Mandarin Orange Chick'n Tacos

There’s something about it being sunny and warm outdoors (finally!) that makes me want to “play” with my food. That’s exactly what I was doing when I created this Asian-style taco recipe. It’s definitely not your ordinary taco! The tortillas and lime wedges are grilled for smoky goodness. You’ll get lots of crunch from a colorful cole slaw mix and dry roasted peanuts. There’s plenty of high-flavored ooziness from a lime-accented peanut butter sauce and gochujang. And the highlight is Gardein Mandarin Orange Crispy Chick’n, providing a unique plant-based protein twist. (Hint: You’ll make the chick’n in advance and can heat it up in a cast iron skillet on the grill.) It’s so yum! Plus, it’s vegan—so it’s ideal for a Meatless Monday-inspired Memorial Day BBQ. But please serve up this showstopper at any summertime cookout … no need to wait for next Monday. Eating less meat has never been so tasty—even for meat eaters!

 

Disclosure: As a Meatless Monday blogger, I received some samples of Gardein products. I was not paid for this post. The recipe and opinions expressed in this post are my own.

Grilled Vegan Mandarin Orange Chick'n Tacos

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lemony mint pesto potato salad {vegan}

Posted by on Apr 22, 2018 in tasteovers by jackie | 5 comments

Lemony Mint Pesto Potato Salad

Earth Day is April 22nd. Picnic Day is April 23rd. So, I created this refreshing and super scrumptious twist on potato salad to celebrate both days al fresco. Though, please do enjoy this recipe anytime. I do. In fact, it’s my post-workout snack of the moment!

Note: April’s Recipe Redux theme is “Ready for Picnics!”

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