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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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vegan portabella crostini with tunisian carrot puree and greens

by Jackie Newgent  |  April 22, 2015  |  9 Comments
The “Recipe Redux” theme this month is spring cleaning. So after peeking into my fridge to see what I haven’t used in a while, one ingredient treasure I found was harissa. I adore it! But for some reason I forget I have it. So I put it to excellent use. I was so lucky to host two amazing food-loving dietetic interns this spring. One of them, Rahma Rekik, was actually born in Tunisia where harissa is a popular condiment. So as part of her internship experience, I asked her to create a recipe inspired by her Tunisian roots. Here’s her story behind this recipe makeover. Harissa, olive oil, and spices are just a fraction of the ingredients used in Tunisia,...
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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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