tasteovers by jackie

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mini mint-chocolate brownie sundae jars

Posted by on Jun 22, 2017 in tasteovers by jackie | 4 comments

mini mint-chocolate brownie sundae jars

I love desserts in mini jars! It’s a way to indulge in sweets in a portion-friendly way. It’s so much fun, too!

Here, I’ve gone with a brownie sundae concept. I chose mint chocolate chip frozen dessert since that’s my favorite flavor. And I made good-for-you brownies with absolutely no added sugars! Altogether, this dessert can be called “healthy!” But there’s no need to tell skeptics that. This dessert-in-a-jar still provides 100% “sweet tooth” satisfaction!

Serve for a party. Or, freeze brownie rounds for later and make one jar at a time just for you. Enjoy beyond just as dessert. This recipe makes a scrumptious pick as a post-workout snack!

But before taking that first spoonful, please join me in wishing the Recipe ReDux a happy 6th birthday! This small bite dessert was developed in their honor.

Calories saved: 190

Why it’s better for you? The brownie is healthy! It contains no added sugars and plenty of fiber!

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seasonal farmers market fried quinoa

Posted by on May 29, 2017 in tasteovers by jackie | 0 comments

seasonal farmer’s market fried quinoa

I love fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with sodium and greasiness. So, here’s my latest interpretation on it.

I’ve made it seasonal by basically choosing whatever veggies catch my eye at the farmers market. And I’ve used quinoa rather than rice to punch up the fiber and protein. (Hint: 1 cup dry quinoa prepared with 2 cups water = 3 cups cooked quinoa.) Cook then chill the quinoa the night before you plan to fix this dish … meaning make the quinoa (or any whole grains of choice!) on Sunday so you can enjoy this for Meatless Monday. Or prepare extra whole grains whenever they’re on your personal menu to intentionally have leftovers (“planned overs”) for this recipe. Enjoy!

Calories Saved: 161

Why it’s better for you? More protein + more fiber + more seasonal!

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fresh mint grasshopper mocktail

Posted by on May 22, 2017 in tasteovers by jackie | 0 comments

Fresh Mint Grasshopper Mocktail

When can a healthy drink do double duty as a dessert? When you whirl up this mocktail recipe! It’s inspired by the after-dinner Grasshopper cocktail that’s typically made with green crème de menthe, white crème de cacao, and heavy cream. This virgin version is hangover-free and contains no added sugars and no artery-clogging cream! It has a just-right sweetness and creaminess and fresh minty flair. Plus, it’s a perfect fit for the Recipe Redux theme of this month: Cocktails and Mocktails for May Celebrations. Cheers!

Calories saved: 180

Why it’s better for you? Punch of protein and probiotics!

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veggie scrap freekeh

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

Veggie Scrap Freekeh

April 22 is Earth Day! So, happy Earth Day, my fellow earthlings! Here’s a recipe to help you celebrate!

Whenever I have extra veggie pieces (“scraps”) in my fridge (which is like always!), I often sauté them up, then scramble with eggs or toss with pasta. Other times I’ll roast or grill ’em, then blend into hummus. And here’s my other favorite use for those leftover (aka “vintage”) vegetables: Veggie Scrap Freekeh. (Hint: Prepare it on a Friday so you can crack yourself up and call it Freekeh Friday! Or enjoy it on Meatless Monday in honor of #MeatlessMonday4Earth. Or do both!)

So, check your fridge. If you have veggie odds-n-ends on hand that might be ready for composting (or, ughh, tossing out), this recipe awaits! It works well with most non-starchy veggies, like zucchini, yellow summer squash, mushrooms, peppers, broccoli, onion, snow peas, carrots, and/or asparagus. Don’t forget the parts that often go uneaten, like carrot tops and broccoli stalks. The more colorful the mixture, the better. You’ll just thinly slice and sauté the vegetables, stir them into pre-cooked, chilled freekeh (with a sprinkling of olive oil, salt, and pepper), and finish with a squirt of lemon juice and fresh herbs. Try mint, basil, parsley, or dill. Don’t have freekeh? Don’t freak out (hee-hee!); simply use 1 1/2 cups of cooked brown rice, sorghum, farro, or quinoa.

By the way, this challenge was posed to Recipe ReDux members to share easy ways to reduce food waste. Hope you take this challenge, too … or at least make this freekeh!

Calories saved: 86

Why it’s better for you? This freekeh salad and tabbouleh are both healthful! However, this recipe can ultimately be better for the planet since your extra vegetable scraps aren’t going to waste!

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grilled hummus “quesadilla”

Posted by on Apr 11, 2017 in tasteovers by jackie | 0 comments

grilled hummus quesadilla

I spied some wrinkly grape tomatoes on my kitchen counter, a struggling mint plant on my balcony, and a slightly wilted scallion and two lonely lemon wedges in my fridge. So, I created this! Seriously, it tastes way, way, way better than I’m making this sound. I just always look for ways to prevent food waste. Often it results in interesting fixes like this. Try it! It’s Meatless Monday and Earth Month friendly! It’s vegan! And it’s super tasty!

Calories Saved: 177

Why it’s better for you? Fiber! Plenty of it!

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teriyaki cauliflower & kale stir-fry

Posted by on Mar 27, 2017 in tasteovers by jackie | 0 comments

teriyaki cauliflower & kale stir-fry

Nope, cauliflower doesn’t taste like chicken! But if you like teriyaki, do give this high-flavor stir-fry a try. I’ve given chicken teriyaki a vegan makeover by using cauliflower as the hearty highlight. This recipe gets a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. The only thing missing is some protein. So pair this Meatless Monday-friendly dish with a protein-rich appetizer or side (or both!), such as starting with an edamame app or serving on a bed of my Superfood Basmati Pilaf (see simple recipe below). Then enjoy with chopsticks … often!

Calories Saved: 180

Why it’s better for you? Plenty of plant-based goodness. No added sugar.

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spring “clean” orzo salad

Posted by on Mar 22, 2017 in tasteovers by jackie | 0 comments

spring “clean” orzo salad

It’s time for some spring cleaning! Don’t worry, the type of “housework” I’m talking about is not a chore at all. Just head on over to your kitchen where your tastebuds can actually benefit from this cleanup!

The theme of this month’s Recipe Redux is: “Spring Clean the Kitchen.” So, I created this whole-wheat orzo recipe using ingredients that I already had on hand. If you don’t have all of the same ingredients, make swaps based on what you do have in your fridge or pantry. Challenge yourself to not shop for anything new. For instance, use about 2 1/2 cups cooked quinoa, brown rice, or other pasta if you don’t have orzo; try white wine vinegar if you don’t have lemon; and try garlic powder if you don’t have fresh garlic. If you want a surprising hint of sweetness, use whatever fruit from your fridge or fruit bowl that needs to be used up quickly. (I know that might sound a bit odd, but it totally works if you use just a bit. I used grapes, FYI!) Then use any raw or cooked leftover veggie odds and ends you have on hand (I used raw zucchini, grape tomatoes, and scallions!). Don’t forget pistachios, pine nuts, or chopped walnuts to complete the recipe with a little nuttiness and crunchiness.

The result … a satisfying vegan salad that’s nutritionally “clean”—plus a fun and delicious way to do some spring cleaning. A win-win, for sure!

Calories saved: 38

Why it’s better for you? More fiber and whole grain goodness!

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spicy vegan lentil tacos with avocado whip

Posted by on Feb 21, 2017 in tasteovers by jackie | 0 comments

spicy vegan lentil tacos with avocado whip

The Recipe Redux topic of the month is to showcase my healthy take on tacos. So here you go! I swapped the taco “meat” with spicy lentils! I kept everything else in this taco recipe vegan to make it a 100% plant-based meal. And that avocado whip on top … it’s kinda addictive, in a good way! By the way, you don’t have to be vegan to enjoy these tacos. Just do your best to eat these tacos as is rather than smothering with cheese and sour cream! Enjoy!

Calories saved: 140

Why it’s better for you? A whopping amount of dietary fiber!

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