superfood Archives - Jackie Newgent

mango, black bean & caramelized veggie burrito

by Jackie Newgent | December 14, 2020 | 1 Comment

I created this Mango, Black Bean & Caramelized Veggie Burrito recipe because I wanted something that was really tasty and fun, but also featured vitamin C superstars, like mangos, since vitamin C is an important nutrient for immune health. Did you know that 3/4 cup of mango provides 50% of your daily vitamin C? Cheers to that!

fudgy miso brownies with sea salt

by Jackie Newgent | September 20, 2020 | 1 Comment

All the way from Ireland, my friend John sent me a recipe for salted miso brownies to try. Of course, I needed to Americanize the recipe measurements … because that’s still what we do here in the states. And, I added my own twists … because that’s what I do. For some reason, I can’t simply make a recipe the way the recipe is written. My creative side can’t seem to contain itself!

mexican caramelized rice and veggie skillet

by Jackie Newgent | September 12, 2020 | 7 Comments

Meet my quick-fix Mexican caramelized rice and veggie skillet! Think of it kind of like veggie-loaded fried rice, but with a Mexican-ish instead of Asian-style twist. It’s a one-skillet dish that I’ve been making (and devouring!) regularly this month, especially as a post-workout meal since it’s rich in good carbs along with a decent punch of protein. However, if you prefer to curb carbs a bit, simply use riced cauliflower as a swap for brown rice. Either way, it’s a deliciously satisfying dinner for one (or side dish for two, if you wish).

double-decker falafel sliders

by Jackie Newgent | September 3, 2020 | 4 Comments

I love sliders … double-decker falafel sliders! If you don’t already have a favorite plant-based recipe for mini “burgers,” you must try this one.

nuts & seeds plant-based pesto

by Jackie Newgent | August 14, 2020 | 2 Comments

There’s no such thing as too much basil because … pesto! More specifically, this nuts & seeds plant-based pesto! While I always feel strangely guilty about pulling off so many basil leaves from my plants, leaving them rather naked, I never feel guilty when diving into a dollop (or four!) of freshly prepared pesto. I make it sooo many different ways—and make it really, really, really often in the summer, if you didn’t already know that about me! But, this 100% plant-based pesto is definitely one of my newest favorite versions. Enjoy it on anything … or just plain pasta!

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