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mexican brunch salad with pan-charred vegetables

by Jackie Newgent  |  November 5, 2017  |  0 Comments
Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it! Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried...
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cauliflower “hash brown” patties

by Jackie Newgent  |  September 8, 2017  |  2 Comments
I was recently asked by someone with diabetes if I had a lower-carb version of a hash brown patty. I didn’t at that time, but now I do! Here’s the delicious result—-with cauliflower swapped in place of potato. These patties do get nicely browned and a slight bit crisp. (These are not deep fried in order to keep them calorie-friendly; so, don’t expect extra crispiness!) My personal trick: Make these in advance and keep chilled in the refrigerator. Then over the next several days, quickly heat the number of patties that you need. Reheat in a toaster oven … or even a regular toaster! (Hint: For those of you who don’t need to curb calories, these can be reheated and...
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lebanese breakfast scramble with pita chips

by Jackie Newgent  |  August 21, 2017  |  5 Comments
I have always loved huevos rancheros! I have also always adored Middle Eastern food! So, I decided to give huevos rancheros a Lebanese makeover in this lebanese breakfast scramble with pita chips. I also gave it a Jackie-approved boost of veggies, plus a kick of fun. All the ingredients are scrambled up in pan. Pops of pita chips create that fun as you rise and shine with a savory breakfast. Do enjoy it for breakfast or brunch … or whenever!
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pan-grilled portabella “steak” & egg & vegetable hash

by Jackie Newgent  |  January 22, 2017  |  2 Comments
Sure, you can order steak ‘n eggs at your favorite breakfast spot and pay maybe 15 bucks! That’s not a good thing for your pocketbook or the planet! Or you can whip up this pan-grilled portabella “steak” with a crispy fried organic egg and a bell pepper-potato hash for about 3 bucks! I’ll take the 3-buck breakfast any day of the week! There’s no better time to share my breakfast-on-the-cheap since the Recipe Redux theme this month is “Budget-Friendly Eats!” By the way, if you’ve got a really tight budget, fry two eggs up in a pan and forgo the portabella. Either way, you’ll save loads of calories. And either way, my pick is organic eggs; the extra 10-ish cents...
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avocado toast with lemony arugula salad and egg

by Jackie Newgent  |  March 22, 2016  |  2 Comments
When I want something indulgent while dining out for brunch, my pick is eggs Florentine. But I try my best not to order it more than a few times a year. (Yep, it’s that rich!) So here’s my inspired homemade approach to this decadent dish! And it’s perfect timing since this month’s Recipe Redux theme is “7-Ingredient (or Less) Recipes”—and this is exactly that … 7-ingredients. First, I toast up whole grain bread. One of my favorites is Dave’s Killer 21 Whole Grains & Seeds Organic Bread—which I used here. It’s delicious, plus each slice provide 5 grams of fiber, 5 grams of protein, and is non-GMO! Then I top it with Hass avocado, a fresh lemon vinaigrette-dressed baby arugula...
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