clean eats Archives - Page 4 of 12

coconut cauliflower rice

by Jackie Newgent | February 18, 2018 | 10 Comments

This coconut cauliflower rice is one of my favorite side dishes! The cauliflower acts like short grain rice … and looks kind of like couscous. But it’s totally grain free. That pretty much makes it an ideal side even for folks trying to keep carbs in check or following the oddest of diets! But it definitely doesn’t have “diet food” taste. It’s loaded with deliciousness and veggie goodness. And it’s so easy to make as I’ve streamlined the cooking process.

lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent | January 21, 2018 | 7 Comments

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day...

red lentil pasta with vegan basil-pistachio pesto

by Jackie Newgent | January 8, 2018 | 4 Comments

What’s one of my favorite ways to go plant-based for lunch or dinner without giving up a thing? This red lentil pasta with vegan basil-pistachio pesto. In other words, a bowl of yum! If you happen to be looking for a comforting pasta dish that’s actually good for you, this is one of the recipes at the top my my list! And if you need to go gluten-free, this recipe is a winner, too.

seasonal indonesian-inspired tempeh & veggie stir-fry

by Jackie Newgent | December 21, 2017 | 5 Comments

I played a little party game when creating this recipe. Fun, fun! This month’s Recipe Redux theme was “Grab a Book and Cook”—and the goal was to makeover a recipe found on any combination of page “2017.” So, I grabbed my nearest cookbook, which was the 2005 edition of Nigel Slater’s The Kitchen Diaries, and turned to page 102. There I found the instructions for Stir-Fried Mushrooms, Spring Leaves and Lemon Grass. That provided loose inspiration for this “tasteovers by jackie” recipe. I transformed the concept of a spring stir-fried veggie dish into a seasonally-versatile stir-fried vegan entrée. You’ll find an Indonesian flavor twist as well as the addition of tempeh for a plant-based protein boost. I used to love...

pita toast with labneh & pomegranate

by Jackie Newgent | December 1, 2017 | 2 Comments

I am a big, big, BIG fan of egg-topped avocado toast! But I felt it was time to break up my routine with another toast that still offers good nutrition, plenty of protein, great taste, and a little beauty. This pita toast with middle eastern appeal is the result! You can make both the toast and labneh the night beforehand, then prep takes just two minutes in the morning! The labneh is basically a thick and creamy (almost cream cheese-like) Greek yogurt flavored with a little extra-virgin olive oil and seasoning—and I promise you’ll love it! Oh … and did I mention the color? Vivid pink and green on white … just lovely! It definitely has a bit of Christmas...

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