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fresh pineapple-cucumber salsa

by Jackie Newgent  |  December 22, 2015  |  4 Comments
The new year is fast approaching! If you plan to eat healthier or lose weight this year, it’s the best time to remember that small changes can and do really add up to big differences over the year. With that in mind, I wanted to share something tasty with you to help kick-start your healthful eating efforts. The Recipe Redux task for the month was to “grab a book and cook.” Specifically, I needed to choose a recipe on page 54 or 154 in the chosen book (that’s because the Recipe Redux is 54 months old)! So I pulled Truly Mexican by Roberto Santibañez from my cookbook armoire, and found Spicy Fresh Pineapple Salsa on page 54. It’s already a...
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vegan dark chocolate-pumpkin bread

by Jackie Newgent  |  November 22, 2015  |  3 Comments
From Thanksgiving through Christmas, you can usually find me baking up some goodies or watching romantic holiday movies—or both! Luckily, the Recipe Redux theme this month is “Creative Quick Breads”; so it’s the perfect excuse for me to create a new fresh-from-the-oven treat. This inspired recipe is like a glammed up pumpkin bread. It’s heavy on chocolate, but not on calories. It has a just-right amount of sweetness. As a bonus, it’s vegan. Enjoy … one slice at a time, of course! Calories saved: 260 Why it’s better for you? Less added sugar and salt. No “white” flour. Disclosure Note: One of my clients is Wonderful Pistachios. I did not receive compensation for this blog post. The recipe and opinions...
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make-ahead fusilli pasta bowls

by Jackie Newgent  |  September 22, 2015  |  0 Comments
At the end of a long day, sometimes cooking up a quick pot of pasta doesn’t seem speedy enough—and a packaged frozen entrée doesn’t sound appealing enough. That’s where this fast pasta bowl fix comes in—inspired by The Recipe Redux theme of this month, “Fantastic Freezer Meals.” It’s my go-to pasta bowl of the moment. I pair whole grain fusilli with a good-quality marinara sauce, plus some of my favorite ingredients: baby arugula, goat cheese, pistachios, and lemon zest. Yum! Here’s all you need to do: (1) Prepare this recipe whenever you have 15 minutes or so to spare (for me, that’s usually Sunday late evening); (2) freeze it in 4 bowls; (3) microwave a bowl of it for 3...
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broccoli cheese soup with pumpkin puree

by Jackie Newgent  |  October 5, 2013  |  3 Comments
Makes 4 servings: 1 1/2 cups each My sister is a huge fan of Panera Bread and their super creamy broccoli Cheddar soup. After trying a few bites of her soup one day, I totally understood why. But I also realized that it wasn’t quite the calorie friendly variety. So, of course, I leaped into action in my kitchen to recreate a better-for-you version that was equally tasty—if not tastier. This is the winner! My inspired version has a lovely autumn yellow-orange hue from pumpkin puree and turmeric. The pumpkin also creates extra lusciousness without excess dairy decadence. You can actually use 100% pure pumpkin from a can; you don’t need to go hunting in a pumpkin patch for the...
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