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grilled greek yogurt banana split trio

by Jackie Newgent | March 16, 2013 | 5 Comments

Makes 3 servings: 1 banana split each The grilled banana provides an extra special touch in this reinvented banana split. It’s designed to be served as a petite dessert for three. Each person gets one of the flavors—strawberry, chocolate, or almond. Or, if you’re brave, mix-and-match if you don’t mind the double—or triple—dipping! There’s another option, too. If you have an insatiable sweet tooth, you can actually indulge in this dessert for a non-traditional dinner or a weekend breakfast for one. Seriously … dessert for breakfast! It’s good for you, after all. Though this grilled banana delight has a filling 500 calories if you eat all three of them. Any way you decide to enjoy it, this sweet treat is...

cara cara pilaf with almonds & pistachios

by Jackie Newgent | December 23, 2012 | 0 Comments

(Click on photo for full-size image!) Makes 2 servings: 3/4 rounded cup each Some people might be surprised to hear that I approve of culinary shortcuts … at least on occasion! However, I am particular about what those quick picks are. For me, it still needs to be 100% natural. One fast fix that I’m a fan of is 90-second brown rice. That sure beats the 50 minutes that this whole grain food usually takes. But then I take this fast side and stir simple yet lovely accents into it. Here, it makes it seem like you spent an hour preparing an enticing dish, not just a few minutes! The Cara Cara, which is also known as a red navel...

serrano fried rice with apple and almonds

by Jackie Newgent | September 6, 2012 | 5 Comments

(Click on photo for full-size image!) Makes 4 servings: 1 1/2 cups each Here’s a surprising and scrumptious “fried” rice … and one that you’ve never had. That’s because I just created it. Not only is it vegan, it contains one of fall-time’s favorites: the apple! The apple picks up savoriness and heat when cooked with the onion and Serrano pepper. The toasted sesame oil and pan-toasted almonds balance it out perfectly. And the soy sauce provides the umami and salty elements that give this rice the full-on Asian essence. So pick up some apples at your farmers’ market (or from your apple tree, if you’re so lucky!) and enjoy a bowl of it. It’s actually a full meal-in-one recipe—and...

double nut butter blondies

by Jackie Newgent | July 12, 2012 | 1 Comment

Makes 24 servings: 1 blondie each I crave salty stuff! But occasionally I simply gotta have a sweet treat—a fresh-baked-from-the-oven one. Of course, it’s not in my nature to simply make anything the way it’s supposed to be prepared. So I transformed traditional peanut butter cookies into non-traditional blondie-like bars. I actually tend to savor bars more slowly than cookies–and enjoy them more. How about you? These (exactly!) 100 calorie homemade bites are tastier than the original thanks to extra spices and emphasis on the nuttiness. You’ll find here unrefined peanut oil and pure almond extract, plus a more interesting mixture of two types of nut butters, not just one. But perhaps the most unique ingredient is avocado; it acts like...

sweet and sour napa cabbage salad

by Jackie Newgent | January 14, 2012 | 1 Comment

Makes 6 servings: 4 cups each When I was back in Ohio for Christmas, my sister, Rebecca, handed me a recipe that she requested I personally make-over for her. Since diabetes runs in our family, she was concerned about the calories—especially the sugar calories—in the salad. (It can always be surprising how many hidden calories can be found in a seemingly healthful salad!) Her recipe is an adapted version of the popular Gruner Salad from Good’s Wine Cellar Restaurant. If you want to try the true, decadent original, check it out if ever in Kewanee, Illinois. But if you’d like to try my delightful version, here you go. I promise it’ll spectacularly please all of your tastebuds! Calories Saved: 180

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