mexican Archives - Jackie Newgent

egg & guacamole breakfast salad

by Jackie Newgent | July 5, 2018 | 1 Comment

I’m definitely one of those people who enjoys cooking and taking my time with it. But I’m also a realist. There are some mornings I simply don’t have 30 extra minutes to spare. On many of those days, this egg & guacamole breakfast salad is one of my “short-cut” recipes that’s so delightful, yet only takes me about 5 minutes to fix. It’s loosely inspired by huevos rancheros. But there are three secrets to this egg & guacamole breakfast salad. Make sure all of the ingredients are ready to go in the evening to assure it’s a quick-fix for breakfast time. Use the best quality “short-cut” ingredients, like a packaged triple-washed salad (my choice in this recipe is Whole Foods...

mexican brunch salad with pan-charred vegetables

by Jackie Newgent | November 5, 2017 | 0 Comments

Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it! Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried...

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.

spicy vegan lentil tacos with avocado whip

by Jackie Newgent | February 21, 2017 | 0 Comments

The Recipe Redux topic of the month is to showcase my healthy take on tacos. So here you go! I swapped the taco “meat” with spicy lentils! I kept everything else in this taco recipe vegan to make it a 100% plant-based meal. And that avocado whip on top … it’s kinda addictive, in a good way! By the way, you don’t have to be vegan to enjoy these tacos. Just do your best to eat these tacos as is rather than smothering with cheese and sour cream! Enjoy! Calories saved: 140 Why it’s better for you? A whopping amount of dietary fiber!

charred tiger stripe fig salsa fresca

by Jackie Newgent | September 29, 2016 | 0 Comments

Hey fig lovers … this recipe is for you! (It’s for me, too!) When fresh figs are in season, I gotta have ‘em often … basically every day! I adore black mission and tiger stripe varieties. And I love serving them every which way, especially grilled and paired with cheese for a party platter. When doing this, I leave the stems on, cut in half lengthwise, and grill until charred. When grilling up figs for inclusion in recipes, I remove stems before they hit the grill. Charred figs have an interesting smokiness and enhanced natural sweetness. Here, I picked tiger stripe figs which are gorgeous and notably sweet naturally. They transform fresh salsa into a seasonal conversation starter! And I...

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