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veggie & red lentil rotini pasta bowl

by Jackie Newgent  |  January 30, 2017  |  0 Comments
If you’ve got about 15 minutes, make this veggie pasta bowl! That’s what I often do when I’m short on time for dinner! But vegetarian pasta dishes don’t always provide enough protein for a complete meal. So, here’s what I like to do: Use a pasta made from red lentils. I love, love, love lentils for so many reasons, including that the little pulses are packed with plant protein and can help play a role in regulating blood cholesterol and blood sugar levels! (By the way, I chose Tolerant Organic Red Lentil Pasta here, which I picked up at Whole Foods Market.) Hope you try this meal-in-one pasta bowl on Meatless Monday–and beyond. It’s not fancy, but it’s flavorful! Enjoy!...
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summer vegetable coconut curry

by Jackie Newgent  |  July 22, 2015  |  13 Comments
July is one of the happiest months when it comes to the plentiful array of produce available. So this seasonally-inspired recipe takes advantage of what you’ll typically find at the farmers’ market right now, including zucchini, organic corn-on-the-cob, grape tomatoes, shallots, and baby spinach. If you like, make swaps for what’s “hyperlocal” in your area, such as heirloom cherry tomatoes, purple scallions, or dark leafy greens grown at a nearby farm (or your own backyard garden!) rather than grape tomatoes, shallots, or baby spinach, respectively. Ladle the saucy vegetable-centric curry over steamed whole grains of choice, like brown rice or quinoa or a blend, to round out the meal. Serve it as a vegan dinner that’ll please everyone–on Meatless Monday...
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peppery romano “fried” zucchini chips

by Jackie Newgent  |  March 22, 2015  |  0 Comments
When served on an appetizer menu, zucchini chips sound like they may be healthier than some other options. Unfortunately, the zucchini acts like a mop and soaks up oodles of oil in the process of being fried. It’s usually served with a dip or sauce, too. So even though you do get some vegetable benefit, the greasy app can be associated with over a meal’s worth of calories. In my version of zucchini chips, the focus stays on the zucchini. The coating includes a crispy combination of Romano cheese and whole-wheat Panko breadcrumbs. They get deliciously browned by baking (aka “oven-frying”); no deep frying is required. For extra pep, a generous amount of freshly ground black pepper is the key....
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chocolate zucchini bread with pistachios

by Jackie Newgent  |  July 13, 2014  |  0 Comments
I don’t do much baking in the summertime. But there’s always one thing that finds its way into my oven in July; that’s zucchini bread. This season I changed up tradition to create a chocolaty concoction. The result: it’s a keeper! Calories saved: 70 Why it’s better for you? Whole grains and cocoa! Disclosure Note: I’m on the Pistachio Health consumer advisory board. I’m not paid for this posting. All recipe choices and opinions are my own.
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cold peanut-sesame zucchini noodles

by Jackie Newgent  |  April 29, 2014  |  2 Comments
Makes 4 servings: 1 cup each When the weather turns warmer, I “crave” cold sesame noodles often. Unfortunately, they’re so much more caloric than they seem. So I tasked myself with developing a version that was a little (or a lot!) friendlier for the waistline. Here’s the result. Zucchini acts as the noodles. I use just the amount of sesame oil need for deliciousness. And I pumped up the ginger and garlic so it’s big on flavor. Hope you enjoy slurping up these “noodles” as much as I do. Calories saved: 550 Why it’s better for you: Veggie  noodles = more total vegetables consumed
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