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avocado toast with lemony arugula salad and egg

by Jackie Newgent  |  March 22, 2016  |  2 Comments
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...
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savory kale and crimini oatmeal with fried egg

by Jackie Newgent  |  February 22, 2016  |  0 Comments
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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