protein Archives - Jackie Newgent

grilled tofu steaks with spicy strawberry-ginger glaze

by Jackie Newgent | April 1, 2018 | 5 Comments

I was fortunate to host an amazing dietetic intern (Karsyn Tall) this spring. As part of her internship experience, I asked her to create a seasonal Meatless Monday-friendly recipe. Look at what she created. I hope you enjoy these memorable tofu steaks as much as I do! Here’s what she says: “Looking for a way to spice up your springtime? You have to try this delicious dish that’ll satisfy your tastebuds with naturally sweet and spicy flavors. It’s the perfect recipe to start the season on the right note. As a bonus, it’s vegan!” ~ Karsyn Tall

no-knead spinach-cheddar protein “bread”

by Jackie Newgent | February 22, 2018 | 4 Comments

It looks like bread! But is it? Well, it’s bread-ish! And it’s my pick for this month’s Recipe Redux: “Bake some Bread.” Though, I guess I didn’t follow the chosen theme so perfectly. Hoping your tastebuds won’t mind! You’ll bake this “bread” like quick bread (think banana bread!). Simply stir everything up in a bowl and pour the batter into a loaf pan to bake. However, it’s not sweet like banana bread; it’s notably savory. Enjoy it as a snack rather than as sandwich bread. And do this: Brown up slices in a tiny bit of olive oil in a skillet and serve like savory French toast! You don’t need to dip the slices in eggs first since there’s already...

coconut cauliflower rice

by Jackie Newgent | February 18, 2018 | 10 Comments

This coconut cauliflower rice is one of my favorite side dishes! The cauliflower acts like short grain rice … and looks kind of like couscous. But it’s totally grain free. That pretty much makes it an ideal side even for folks trying to keep carbs in check or following the oddest of diets! But it definitely doesn’t have “diet food” taste. It’s loaded with deliciousness and veggie goodness. And it’s so easy to make as I’ve streamlined the cooking process.

red lentil pasta with vegan basil-pistachio pesto

by Jackie Newgent | January 8, 2018 | 4 Comments

What’s one of my favorite ways to go plant-based for lunch or dinner without giving up a thing? This red lentil pasta with vegan basil-pistachio pesto. In other words, a bowl of yum! If you happen to be looking for a comforting pasta dish that’s actually good for you, this is one of the recipes at the top my my list! And if you need to go gluten-free, this recipe is a winner, too.

pita toast with labneh & pomegranate

by Jackie Newgent | December 1, 2017 | 2 Comments

I am a big, big, BIG fan of egg-topped avocado toast! But I felt it was time to break up my routine with another toast that still offers good nutrition, plenty of protein, great taste, and a little beauty. This pita toast with middle eastern appeal is the result! You can make both the toast and labneh the night beforehand, then prep takes just two minutes in the morning! The labneh is basically a thick and creamy (almost cream cheese-like) Greek yogurt flavored with a little extra-virgin olive oil and seasoning—and I promise you’ll love it! Oh … and did I mention the color? Vivid pink and green on white … just lovely! It definitely has a bit of Christmas...

protein

As Seen In

Connect with Jackie: