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italian freekeh “meatballs”

by Jackie Newgent  |  December 28, 2015  |  2 Comments
You don’t need to give up spaghetti and meatballs when eating healthier. Simply pick a better-for-you pasta, like bean-based or whole grain noodles, and top with vegetarian “meatballs”. I’ve made these with 100% real ingredients and based them on cracked freekeh, which is a young green wheat. They’re not designed to mock meat; they have a culinary quality of their own. The texture and taste of the “meatballs” are craveable … no meat required! Ideally, serve these freekeh balls with protein-packed pasta, such as edamame, lentil, chickpea, or other bean-based noodles, and sauce of choice. Instead of marinara, I prefer these “meatballs” served with Mediterranean diet appeal, such as paired with pesto or fresh lemon-olive oil sauce. Try accessories like...
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make-ahead fusilli pasta bowls

by Jackie Newgent  |  September 22, 2015  |  0 Comments
At the end of a long day, sometimes cooking up a quick pot of pasta doesn’t seem speedy enough—and a packaged frozen entrée doesn’t sound appealing enough. That’s where this fast pasta bowl fix comes in—inspired by The Recipe Redux theme of this month, “Fantastic Freezer Meals.” It’s my go-to pasta bowl of the moment. I pair whole grain fusilli with a good-quality marinara sauce, plus some of my favorite ingredients: baby arugula, goat cheese, pistachios, and lemon zest. Yum! Here’s all you need to do: (1) Prepare this recipe whenever you have 15 minutes or so to spare (for me, that’s usually Sunday late evening); (2) freeze it in 4 bowls; (3) microwave a bowl of it for 3...
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beet “pesto” cauliflower pizza with greens

by Jackie Newgent  |  May 4, 2015  |  1 Comment
It was such as pleasure hosting two amazing food-loving dietetic interns this spring. One of them, Lucy Song, has a terrific palate for plant-based cuisine and an eye for photography. So as part of her internship experience, I asked her to create a recipe makeover for Meatless Monday. Here’s her story behind this recipe. I first discovered the delectable flavor combination of pear and cheese a few years ago in the form of a Quattro Formaggio Pear Pizza at a cute Italian restaurant in Old City, Philadelphia. That afternoon, I had dragged my patient boyfriend all over the neighborhood as I sought to satisfy my voracious craving for Italian food. We finally decided on this spot, and the pizza was...
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spinach & artichoke flatbread pizza {meatless monday}

by Jackie Newgent  |  February 8, 2015  |  2 Comments
Cheesy pizza is a food that I simply don’t think I could live without! Luckily, as long as it’s not loaded up with greasy pepperoni and sausage, it can be good for you. And if you top it with plenty of vegetables, it can be extra good for you. That’s what I’ve done here with a luscious-tasting spinach-artichoke topping that was inspired by spinach-artichoke dip! It’s served on flatbread, like whole grain pocketless pita, to keep it simple. Enjoy it as a personal pizza anytime. Or arrange slices on a platter for a party appetizer that’ll impress your guests. Calories saved: 90 (or more!) Why it’s better for you? It’s loaded with veggie and whole grain goodness! Disclosure Note: One...
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