anti-inflammatory Archives

savory oatmeal with greens, pumpkin seed “tofu” & tart cherry reduction

by Jackie Newgent | October 24, 2019 | 3 Comments

This is how I like to start my Saturdays … with a comforting bowl of savory oatmeal. And this one is loaded with goodness (hello anti-inflammatory ingredients!). It has a few steps … but you can quickly cook up the “tofu” and tart cherry reduction while the oatmeal is simmering. So, it’s simpler than it may seem.

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...

seasonal farmers market fried quinoa

by Jackie Newgent | May 29, 2017 | 2 Comments

I love veggie fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with greasiness. So, this seasonal farmers market fried quinoa is my latest interpretation on it. I make this seasonal by choosing whatever veggies catch my eye at the farmers market. (Yes, I’m stalking you right now, asparagus!) 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...

grilled hummus “quesadilla”

by Jackie Newgent | April 11, 2017 | 6 Comments

A grilled hummus “quesadilla?” Yep! It’s like a cheese quesadilla, but way more intriguing … and better for you! It’s easy to make, too. You simply fill whole grain tortillas with deli-prepared or homemade hummus, fold, and grill on a grill pan. Though, you can make it on an outdoor grill for a cookout, if you prefer. The colorful topping adds bonus intrigue.

teriyaki cauliflower & kale stir-fry

by Jackie Newgent | March 27, 2017 | 3 Comments

Nope, cauliflower doesn’t taste like chicken; but, if you like teriyaki, absolutely do give this high-flavored teriyaki cauliflower & kale stir-fry a try. It’s got 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. Yum! And using cauliflower in this very veggie makeover keeps the dish hearty and satisfying — and 100% plant-based.

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