quick Archives - Jackie Newgent

easy spring strawberry salad

by Jackie Newgent | March 4, 2020 | 5 Comments

If you like “no-recipe-required” recipes, you’ll love this easy spring strawberry salad! All you need for measuring purposes is one clean hand! You can play with the concept with add-on’s if you wish, like cashew cheese, red onion, avocado, and fresh mint. You can follow this same “recipe” with other fruits too, like mangos, peaches, and grapes. Hope you enjoy this taste of the season. Happy spring (to be)!

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...

vegan dark chocolate-pumpkin bread

by Jackie Newgent | November 22, 2015 | 38 Comments

From Thanksgiving through Christmas, you can usually find me baking up some goodies, watching holiday rom-coms, or hosting parties … or all of the above! So it’s the perfect excuse for me to create a new fresh-from-the-oven treat, like this vegan dark chocolate-pumpkin bread. It’s basically a glammed up pumpkin bread. It’s big on chocolateness. It has a just-right amount of sweetness. And, as a bonus, it’s 100% plant based.

make-ahead fusilli pasta bowls

by Jackie Newgent | September 22, 2015 | 2 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 make-ahead fusilli pasta bowl fix comes in. 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!

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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