All posts filed under: Feel Good Food

Real Food Fast: Sautéed Mushroom and Wilted Spinach Salad with Cashews and Sun-Dried Tomato

Here is another healthy, flavorful meal you can throw together in 10 minutes or less. I served this with toast topped with protein-rich sage hummus that I made by blending regular hummus with a couple of fresh sage leaves. It was quick, delicious and super satisfying! Ingredients: 2 Servings 3 Tbsp Olive Oil, divided 6-8 Sage Leaves 1 Shallot, chopped 1 lb. Button or Cremini Mushrooms, thinly sliced 1 Tbsp Balsamic Vinegar 1 tsp Dijon Mustard, preferably whole-grain Sea Salt & Black Pepper 6 cups Baby Greens (spinach, kale and/or chard etc.) 1 Radish, thinly sliced 1/4 cup Cashew, Raw 1/4 cup sun-dried tomato, sliced Heat a pan over medium-high then add 2 Tbsp olive oil. When hot, fry the sage for 30-60 seconds, if it starts to brown remove immediately from the pan. Use tongs or a fork to transfer the leaves to a plate covered with a paper towel to drain and crisp. In the same pan add the chopped shallot and mushrooms and cook 5 minutes until the mushrooms have softened. Add the …

Mexican Quinoa Bowl with Zucchini and Corn, Black Beans and Avocado Cream

Published by Jacqueline King

Comfort food means different things to different people, but when I think of comfort food the first thing that comes to mind is a big bowl of yummy mexican food. I’m mexican on my mom’s side so family gatherings almost always included fragrant pots of rice and beans simmering on the stove along with some other flavorful and spicy veggies. This recipe is inspired by those meals, but adapted to come together in far less time. While cooking rice and beans from scratch is wonderful, it takes a bit of planning, requiring soaking and simmering for hours. Instead here we substitute quicker cooking quinoa for the rice and canned black beans for the dried version making this easy enough for lunch or a weeknight meal. While this recipe cuts down on time, it doesn’t lose any of the delicious traditional flavor that make it one of my favorites. I hope you love it to! This makes more portions than most of my everyday recipes, but it makes for great leftovers so if you have extra …

Super Nachos with Gooey Sweet Potato Cheese Sauce (Vegan)

Published by Jacqueline King

This is my favorite thing to make when people come over to watch football so I wanted to share it in time for the big game! Everyone loves these nachos and people always ask for the recipe. They are fresh, flavorful and satisfying without being too heavy or greasy. They’re packed with veggies and other wholesome ingredients so they’re super healthy, but still rich and filling. I make a couple of plates of these, one of my big party platters, and big bowls of popcorn sprinkled with truffle oil, sea salt, black pepper and nutritional yeast. This simple menu keeps everyone happy and since you can make most of it ahead of time, you won’t have to spend the whole game in the kitchen. Enjoy! xJacq Ingredients: Serves approx. 6 Cheese Sauce: 1 Sweet Potato 1/4 cup Raw Cashews, soaked 2-4 hrs and rinsed 1 1/4 cup Hot Water 2 Tbsp Nutritional Yeast 2 Tbsp Tapioca Flour 1 1/2 tsp Apple Cider Vinegar 1 tsp Dijon Mustard 1 Garlic clove 3/4 tsp Kosher Salt 1-2 tsp …

Quinoa Salad with Edamame, Orange & Fennel

Published by Jacqueline King

This is the first in a new series of bargain recipes. Each salad cost approximately $2.75 using all organic produce. In LA I would say a salad like this would cost $12-14 at a cafe so making it at home is a big money saver! It’s a hearty and flavorful winter dish using the best ingredients of the season. I love it because it’s really high in protein; both quinoa and edamame are complete proteins. All of the veggies means it has lots of vitamins and fiber so it’s really filling and energizing too. It’s one of those clean eats meals that’ll help you get back into your skinny jeans after the holidays 😉 You can make a bigger batch of the quinoa and edamame then freeze the leftovers to use later as a quick base for a meal. Just freeze it in a 1-inch layer in a freezer zip-lock. It will keep for months. When you’re ready to thaw, place a bag in the fridge overnight or reheat the frozen quinoa directly in a …

How-to Put Together the Perfect Party Spread in Less Than an Hour!

Published by Jacqueline King

I read an article recently that said young people are not hosting as many get togethers nowadays in part because they are intimidated by the trend of gourmet cooking. It made me want to put together a post to show how easy it can be to put together a beautiful spread for a party in less than an hour with no cooking involved! I really think there is nothing better than getting together with friends and/or family and enjoying some good food and sharing a laugh. We spend so much of our lives online that it’s important to make the effort to get together live and in person once in a while, and the holidays are the ideal time to do it. For starters we’ll make a big party tray so you’ll need to invest in a big platter if you don’t already have one. This is something you can use time and time again when you have people over. I have a couple of fancy ones that I bought at estate sales for the same …

Smoked Salmon, Almond Cream Cheese and Veggie Toasts

Published by Jacqueline King

Simple ingredients are elevated in these delicious mini toasts. They’re perfect for entertaining; easy to throw together and always a crowd pleaser. Salmon, cream cheese and veggies are natural partners and the lemon, dill and capers add a fresh and savory flair. I use pumpernickel cocktail bread as the base which is the perfect size and has a full flavor that pairs nicely with the other ingredients. You can also use your favorite sliced bread and cut it into quarters. This is the route to go if you want gluten-free or organic bread since I have not seen those offered in cocktail size. As for the salmon I always use wild Alaskan salmon. Alaska is known for responsible management of their fishery populations. Wild salmon is more nutritious than farmed because it’s eating a varied diet and swimming sometimes thousands of miles before it is caught. Farmed salmon is fed pellets that contain grains and soy and sometimes even chicken. They are often vaccinated and fed additives to make their flesh more pink. They’re kept …

Sweet Salted Caramel Cashew Milk

Published by Jacqueline King

The simplest salted-caramel drink is just too delicious to be true. Try it next time you’re craving something sweet and you’ll be shocked that two little dates can add so much caramel goodness to your milk. A little pinch of sea salt just gives it that finishing touch to balance the flavor. All of the ingredients are high in minerals plus you get filling fiber from the dates and heart healthy fats from the nuts. It’s an energizing refined sugar free treat which makes it a great afternoon pick-me-up or post-workout choice. Kids love the sweet taste of this one too. It’s so much better than those drinks made with artificial flavors. Enjoy! xJacq Ingredients: 1 serving 2 medjool dates, pitted 1/4 cup cashews, soaked 2-4 hours and rinsed 3/4 cups filtered water pinch of sea salt If your blender is on the weaker side, chop the dates. Blend all of the ingredients until smooth in a blender, serve over ice.

Baked Salmon with Mango Chutney and Pecans

Published by Jacqueline King

This is one of the most popular recipes on my blog, which is no surprise since it’s one of the easiest dishes to make! It’s quick enough for a weeknight meal, but the complex flavors also make it a great choice for a dinner party. The sweet nuttiness of the pecans works beautifully with the spicy mango chutney and the salmon offers a brain boosting dose of omega-3s. It’s also perfect for a brunch buffet since it’s equally tasty hot out of the oven as it is after it’s cooled. Cook a side of salmon for a striking presentation and allow people to serve themselves as much as they like, or cook a small fillet for an easy date night dish. PREP // 5 minutes COOK // 15 to 30 minutes SERVES // 2 per pound (455 g) of fish Ingredients: 1 skin-on salmon fillet or side (2 pounds/910 g) PER POUND (455 G) OF FISH, USE 1/8 teaspoon kosher sea salt Pinch black pepper Pinch paprika 2 tablespoons mango chutney 1/3 cup (40 g) finely …

Whole Roasted Maple Ginger Carrots

Published by Jacqueline King

These carrots are a sweet and spicy treat you wont be able to resist. I just ate the whole bunch of carrots after testing this recipe! This works best with medium-sized carrots that are fairly uniform in size. If the carrots are very large, slice in half lengthwise. You can even deglaze the pan after, using a little broth and white wine to make a delicate sauce for roast white fish or grilled tofu. Ingredients: Pre-heat oven to 425* 1 bunch Carrots 1 inch piece of Ginger, peeled 1 Tbsp Olive Oil 1 Tbsp Maple Syrup 1 Tbsp water 1/8 tsp each Salt, Pepper, Cayenne & Cumin 1 Tbsp fresh Cilantro Leaves Trim carrot tops to 3/4 inch. Rinse and scrub carrots very well with a paper towel or peel. Place carrots in a baking dish in 1 layer. Grate ginger into a bowl, add olive oil, maple syrup, water and spices and whisk. Pour over carrots and toss to coat. Place in oven for 20 minutes, remove and sprinkle with cilantro leaves. Turn carrots using tongs, careful not …

The Big Sur Spritz- Perfect for the Holidays!

Published by Jacqueline King

Ease your way into a long fall evening with this festive cocktail that is just right for the season. It’s an evolved version typical mimosa made with fresh persimmon juice instead of the traditional orange. It was inspired by a trip to Big Sur, California where I first tried persimmon (right off the tree) and where the hillsides are covered with lavender leaving a trace of its’ distinct herbal/floral scent hanging in the air. It’s lovely before a meal as an aperitif. Since it’s only lightly alcoholic it will whet rather than dampen your appetite. Cheers! xJacq Directions: Make fresh fuyu persimmon juice using a juicer. Add a splash to a glass of Champagne or sparkling wine. Float pomegranate seeds on top and garnish with a sprig of fresh lavender or thyme. Add each ingredient slowly to avoid bubbling over.