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teriyaki cauliflower & kale stir-fry

by Jackie Newgent  |  March 27, 2017  |  0 Comments
Nope, cauliflower doesn’t taste like chicken! But if you like teriyaki, do give this high-flavor stir-fry a try. I’ve given chicken teriyaki a vegan makeover by using cauliflower as the hearty highlight. This recipe gets 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. The only thing missing is some protein. So pair this Meatless Monday-friendly dish with a protein-rich appetizer or side (or both!), such as starting with an edamame app or serving on a bed of my Superfood Basmati Pilaf (see simple recipe below). Then enjoy with chopsticks … often! Calories Saved: 180 Why it’s better for you? Plenty of...
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kale & couscous breakfast bowl with egg

by Jackie Newgent  |  June 21, 2016  |  5 Comments
In honor of the Recipe Redux’s June birthday, I’ve chosen a fellow ReDuxer’s recipe for inspiration. The original recipe is 5-Ingredient Healthy Kale and Quinoa Bowl by Kara Lydon, “The Foodie Dietitian.” I appreciate her straightforward, holistic, plant-based approach to recipe creation that appeals to everyday cooks. Plus, Kara’s photography is beautiful. Her quinoa bowl recipe has just five main ingredients. Love the simplicity! I went for a breakfast interpretation of Kara’s recipe—aiming to make the recipe in 20 minutes or less, since most of us simply don’t have the luxury of time to whip up a lengthy morning meal. I opted for whole-wheat couscous in place of quinoa to speed things up. I added lemon zest to heighten citrusy...
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power greens, papaya, and black bean taco salad bowl

by Jackie Newgent  |  April 22, 2016  |  2 Comments
It’s April 22. Happy Earth Day, my fellow earthlings! There’s no more appropriate way to celebrate than with a bowlful of 100% plant-based goodness, right? This recipe is full of deliciousness, too. In honor of this eco-inspired day, as well the Recipe Redux theme-of-the-month (“Limpin’ Along for Lunch”), I bring you this super filling, superfood-style salad. But here’s a noteworthy tip: If your body isn’t used to getting plenty of fiber, you might actually want to first try a half serving of this recipe to start—so your digestive system doesn’t “freak out!” Either way, this scrumptious bowl will definitely help you break out of a lunchtime rut. Cheers to your palate and the planet! Calories saved: 330 Why it’s better...
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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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