whole grain Archives - Jackie Newgent

my favorite plant-based chocolate chip cookies

by Jackie Newgent | December 21, 2020 | 6 Comments

I’ve shared so, so, so, soooo many of my recipes throughout my cookbooks, food company projects, social media, and this blog; but my favorite plant-based chocolate chip cookies recipe is one that I’ve been holding on to for some reason. Until now! I figure whipping up a batch of comforting cookies is at least one tiny way to end the year on a bit of a sweet note after a year that was … in food terms … rancid and rotten. So here you go!

double chocolate banana dessert bread

by Jackie Newgent | March 21, 2018 | 8 Comments

I’ve got an oh-so-yummy family-friendly recipe for you. And no, I didn’t sneak kale or anything odd into it! This is just what you think it is … a chocolate lover’s quick bread that has plenty of banana goodness and mouthwatering moistness. Enjoy this double chocolate banana dessert bread as a snack or, as the name implies, dessert. A healthy-ish dessert, that is!

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. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day (it’s vegan!). Enjoy this dish any day of the week, especially Meatless Monday, of course!

veggie scrap freekeh

by Jackie Newgent | April 21, 2017 | 4 Comments

April 22 is Earth Day! So, happy Earth Day, my fellow earthlings! Here’s my Veggie Scrap Freekeh recipe to help you celebrate anytime! Whenever I have extra veggie pieces (“scraps”) in my fridge (which is like always!), I often sauté them up, then scramble with eggs or toss with pasta. Other times I’ll roast or grill ’em, then blend into hummus. And here’s my other favorite use for those leftover (aka “vintage”) vegetables: Veggie Scrap Freekeh. Hint: Prepare it on a Friday so you can crack yourself up and call it Freekeh Friday! So, check your fridge. If you have veggie odds-n-ends on hand that might be ready for composting (or, ughh, tossing out), this recipe awaits! It works well...

crispy salted & spiced dark chocolate chip cookies

by Jackie Newgent | September 21, 2016 | 0 Comments

One of my favorite childhood memories with my mother is baking Original Nestlé® Toll House® Chocolate Chip Cookies. My mom always measured everything out in advance (mise en place!)—which I’d later realize as being super helpful in good culinary practice. To make the cookies, we actually rolled the dough into perfect little balls because that’s the way my mother preferred them. Then I’d plop a little stool smack dab in front of the oven window and be the very important lookout person to tell her the second the cookies were ready. And yes, I was the first one to get to taste test the freshly-baked cookies (usually more than once!) to make sure!