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almond lover’s asian-style noodle salad

by Jackie Newgent  |  July 4, 2018  |  0 Comments
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...
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almond & chocolate-covered strawberry smoothie

by Jackie Newgent  |  June 2, 2018  |  0 Comments
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...
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slow cooker creamy eggplant korma

by Jackie Newgent  |  July 22, 2017  |  0 Comments
You’ve gotta love a slow cooker—especially when it means you can toss all ingredients into it at lunchtime and dinner is ready when you are! It’s an ideal way to “beat the heat” this summer. And if you enjoy going meatless yet don’t want to miss out on flavor, this creamy korma recipe is for you! It has distinct Indian flair, calorie-friendliness, and a colorful, fragrant finish. It’s delicious as is or served over steamed brown rice or whole grain of choice. For an extra punch of protein, I like to stir sliced toasted almonds or raw shelled hemp seeds into the cooked grains. And to transform this bowlful of plant-based goodness into a complete meal, I often serve this...
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almond lover’s hummus

by Jackie Newgent  |  June 26, 2017  |  0 Comments
You’ll adore my new velvety, contemporary take on hummus. I do! It keeps the traditional chickpeas, lemon and garlic of classic Middle Eastern hummus, then goes uniquely “almond-forward” from there. You’ll find almond butter, sliced almonds and almond milk! The most intriguing part of this hummus is the almond milk since you’ll simmer it to create a rich almond milk reduction, enhancing the dip’s creaminess and nuttiness. I love almond milk’s versatility! Serve this almond lover’s hummus with crudité and whole grain pita or pita chips as a nutrient-rich snack or party dip. (Hint: Make it for Meatless Monday and enjoy as a plant-based way to punch up protein intake.) It’s memorable! Why it’s better for you? Traditional hummus and...
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vegan curry coconut soup with black beluga lentils

by Jackie Newgent  |  January 22, 2016  |  6 Comments
I couldn’t make it through the chill of January without some hearty, warm-me-up bowls of soup. How about you? So I married that thought with the theme for this month’s Recipe Redux: “A New Ingredient for the New Year.” When trying to choose the ingredient that I wanted to play with, my first thought came to color … black, in particular! When thinking about black foods, one immediately came to mind that I’ve thoroughly enjoyed in restaurants, but haven’t actually prepared anything with from my own kitchen. They’re black beluga lentils. They’re such fun little critters. Not to mention, these pulses are packed with nutritional goodness, including folate, fiber, and protein. So off to the kitchen I went to whip...
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