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candied pumpkin spice pecans

by Jackie Newgent  |  October 21, 2018  |  0 Comments
I’m nuts about nuts! I actually have over a dozen jars filled with various nuts on my kitchen island so that I can grab a handful anytime for any reason. During the fall, I find myself reaching for super nutritious pecans most often since they’re super versatile and pair so well with seasonal foods, like butternut squash, pumpkin, apples, and pears. I love them as the star of the show, too. That’s what this recipe is all about. The pecans are glazed with a just-right sweetness from coconut nectar. You can use pure maple syrup, if you prefer. The pumpkin pie spice provides that distinctive pumpkin pie-like flair, of course. And the pinch of sea salt punches up taste and...
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tree nut cheese, caramelized grape & pecan crostini

by Jackie Newgent  |  September 22, 2018  |  2 Comments
One of my first original food creations that I was so proud to show off as a kid was potato chip and bologna canapés. Yes, that’s little rounds of bologna on top of potato chips. As much as I’d like to say that the recipe stood the test of time, it’s definitely not part of my recipe repertoire anymore. But I still love making canapés. I created this plant-based, party-ready version one day out of edible odds and ends I had on hand … and it’s now one of my favorites. I prefer to call them crostini rather than canapés since it seems friendlier. I think my younger self would give this two thumbs up. Hope you enjoy its just-right...
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almond lover’s asian-style noodle salad

by Jackie Newgent  |  July 4, 2018  |  0 Comments
I’m such a big fan of noodles. Not sure if it’s because they’re so satisfying or because they’re so fun to eat. Maybe it’s both! But either way, one of my favorite ways to slurp down noodles is along with Asian flavors. This is my almond-inspired take on cold peanut noodles. It has almonds in two ways; almond butter is whisked into the sauce for creaminess and toasted sliced almonds are sprinkled on top for bonus crunch. Combined, the nutty addition gives this bowl of love a punch of protein, vitamin E, and deliciousness! It also has lots of veggies to make it extra nutritious. By the way, this noodle salad is vegan, so enjoy it for Meatless Monday (and...
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almond & chocolate-covered strawberry smoothie

by Jackie Newgent  |  June 2, 2018  |  0 Comments
What’s one of my favorite things to enjoy post-workout or after a long, long, long sweaty walk in the summer? This nutty, chocolatey, fruity smoothie! It quenches my thirst, satisfies the desire for something tasty, and provides key nutrients to replenish my body. You can also play with the smoothie recipe and make it your own by adding in some extras, like a few spinach or mint leaves. Or, if you’re in a desserty mood, go for extra-dark chocolatiness by adding in more cocoa powder.   Either way, it’s got good numbers! This recipe provides 33 gram of carbs (with no added sugars!) to replenish glycogen in the muscles and 14 grams of protein to make those muscles happy. It’s...
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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...
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