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grilled vegan mandarin orange chick’n tacos

by Jackie Newgent  |  May 7, 2018  |  0 Comments
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...
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orzo, greens & pan-charred corn salad

by Jackie Newgent  |  August 21, 2016  |  2 Comments
I recently had a mini-getaway to the Hamptons for a badly needed stress break. Clean air and a beachy breeze does wonders for the psyche! I also get slightly giddy over the farmstands and fresh produce that’s so readily available there. One of the local dishes that a friend served me while visiting was a corn and orzo salad picked up from my favorite little market, Round Swamp Farm. That provided the inspiration for this seasonal vegan salad. It’s a perfect fit for the Recipe Redux theme this month: “A Vacation-Inspired Recipe!” And it’s absolutely scrumptious! Calories saved: 62 Why it’s better for you? I used a whole grain orzo rather than the “white” version–plus added arugula–to boost an array...
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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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fresh pineapple-cucumber salsa

by Jackie Newgent  |  December 22, 2015  |  4 Comments
The new year is fast approaching! If you plan to eat healthier or lose weight this year, it’s the best time to remember that small changes can and do really add up to big differences over the year. With that in mind, I wanted to share something tasty with you to help kick-start your healthful eating efforts. The Recipe Redux task for the month was to “grab a book and cook.” Specifically, I needed to choose a recipe on page 54 or 154 in the chosen book (that’s because the Recipe Redux is 54 months old)! So I pulled Truly Mexican by Roberto Santibañez from my cookbook armoire, and found Spicy Fresh Pineapple Salsa on page 54. It’s already a...
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blanco huevos rancheros

by Jackie Newgent  |  November 12, 2015  |  0 Comments
My newest cookbook, The All-Natural Diabetes Cookbook, 2nd edition, is here … perfect timing for American Diabetes Month! Each recipe in the book is ideal to be enjoyed by people with diabetes, prediabetes, heart health issues, or simply looking to improve their diet. Click here for more about it. I can’t wait for you to take a taste! Enjoy this “sneak peek” recipe to get your day started right: Blanco Huevos Rancheros. This version is an egg whites-only dish since yolks are not always included in certain diets for people with diabetes. Plus, using all egg whites here helps me to keep this recipe calorie-friendly while including other tasty, nutritious, yet rich ingredients, such as avocado and cheese. It’s a...
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