All posts filed under: Feel Good Food

REAL FOOD FAST- Zucchini Noodle Pesto Pasta with Cannelini Beans & Sun-Dried Tomatoes

Published by Jacqueline King

This is another in my Real Food Fast series of healthy and delicious recipes that take 10 minutes or less to whip up. This flavor packed dish is a nutritious plant-based, gluten-free alternative to traditional pasta that leaves you feeling full and satisfied thanks to all the fiber, plant protein and heart healthy fats. Zucchini and summer squash also happen to be some of the lowest calorie vegetables around meaning this is the perfect kind of dish to help maintain a healthy weight.  You can get a spiralizer to turn your veggies into noodles online or most places where they sell kitchen appliances. I use the 4-blade spiralizer from Paderno which has settings for angel hair, spaghetti and shoestring noodles plus a blade for accordion cuts. Angel hair and spaghetti sized noodles work well for this. If you don’t have one however, don’t worry! You can use a regular vegetable peeler to make thin, wide pappardelle noodles. Just press down firmly along the length of the zucchini to make the noodles with your peeler.  This …

Thick and Creamy Avocado Ranch Dressing- Better than the Original!

Published by Jacqueline King

This Avocado Ranch is an updated version of my favorite ranch dressing recipe from before I went dairy free. That one called for buttermilk and mayo. Instead, we use avocado, nut milk and apple cider vinegar to create a creamy texture and bright flavor that is even better than the original! The myriad of healthy fats and nutrients found in avocados – oleic acid, lutein, folate, vitamin E, monounsaturated fats and glutathione among them – are believed to help protect your body from heart disease, cancer, and even some brain diseases. That’s why so many consider it a superfood. Fresh onion, garlic and herbs make all the difference in any ranch dressing flavor-wise and pack a surprising amount of nutrients and health benefits of their own as well. Creamy Avocado-Herb Ranch Dressing This will beat any bottled dressing hands down and takes just a few minutes to throw together in a blender. This recipe makes a very thick, creamy dressing, to make it more fluid simply add more milk. In the unlikely event you have any …

Artichoke Hummus with Za’atar

Published by Jacqueline King

All of these ingredients are available at most major super markets with the exception of the middle-eastern spice blend called za’atar which is found at specialty or ethnic food shops or you can make your own. If that proves too challenging, don’t worry, this hummus is great on its own or you could add some fresh cilantro on top instead. I prefer to use artichoke bottoms (crowns) in this recipe so it comes out very smooth, but artichoke hearts work well too. Ingredients: 4 cups boiled or 2 cans Garbanzo Beans 1 can artichoke Bottoms (or hearts if unavailable) 1/2 tsp salt 1/2 tsp Chili Powder or Paprika 1/2 tsp cumin 1/2 tsp white pepper 2-3 Garlic Cloves 1/4 cup Olive Oil 1/2 cup Vegetable Broth 1/4 cup Tahini Juice of 1/2 Lemon 2 tsp Za’atar (optional) Reserve two tablespoons of Garbanzo Beans and 2 Artichoke Bottoms or 3 hearts for garnish. Place all remaining ingredients except Za’atar into a blender or food processor and purée until smooth. Place in serving dish and sprinkle with …

Top Secret Veggie Chili

Published by Jacqueline King

Your mission, should you choose to accept it, is to make the best veggie chili in town. And why wouldn’t you? Veggie chili is healthy and hearty and tasty and the flavor is just so…American. Like BBQ, chili is one of those things we can imagine cowboys eating around the campfire in days gone by, making it the perfect thing to serve at your 4th of July cookout! I have to admit I am loath to give out this recipe. I’m a Scorpio and Scorpios love to keep secrets. In the past when people have asked for the recipe I’ve always given an artfully incomplete answer, but now that I’ve started this blog I’ve decided to offer it up for the greater good. It’s the right thing to do. I guess the first thing you should know is there are some secret ingredients. Ready, drumroll please… coffee, mexican chocolate and Sriracha! They may surprise you but they turn this chili into a melting pot of flavor. I happened to have a lovely coffee with chicory from my …

New Orleans French 75

Published by Jacqueline King

I made my first trip to New Orleans last weekend and had the pleasure of going to the renowned Arnaud’s Restaurant and French 75 Bar. Arnaud’s is one of New Orleans oldest and most beloved restaurants. It was built in 1918 by a French wine salesman Arnaud Cazenave, but some of the building dates back to the 1700s. It’s a sprawling, one-of-a-kind establishment with a grand dining room where waiters in tuxes serve up Creole delicacies (Souffle Potatoes! Alligator Sausage!), a Jazz Bistro with strolling musicians, a mini Mardi Gras Museum, private dining rooms overlooking Bourbon St., and reportedly a couple of resident ghosts. The highlight of our visit, however, was Arnaud’s French 75 Bar and Chris Hannah- quite possibly America’s coolest bartender. When we walked into the bar a woman who had perhaps had one too many milk punch was asking him “Hey aren’t you famous or something? I read about you somewhere…maybe TripAdvisor.” He just smiled and gave a non-committal nod. Upon researching for this post I found he could have said “Don’t …

The Best Creamy Cashew Sour Cream (only 3 ingredients!)

Published by Jacqueline King

When I decided to stop using dairy in my recipes I thought it was going to be really hard to give up some of my favorite foods. After just a bit of experimenting, however I found that there are truly delicious plant-based alternatives to traditional dairy like this amazingly creamy and delicious cashew sour cream. All of the ingredients are natural and nutritious, filled with enzymes and essential minerals. It is so simple to make and is wonderful as a topping on mexican food and lunch bowls. It also make a greet base for a dip. Most non-dairy sour creams I’ve seen include lemon which gives them (surprise!) a lemony flavor, which I find a bit strange. Apple cider vinegar however gives a delicate tangy taste that is just perfect. If you are making this in the food processor you can omit the water which will make a thicker cream, but also will keep much longer. You just have to make sure to dry out the cashews after soaking  It’s the moisture which makes it …

Feel Good Huevos Rancheros with Soyrizo and Mustard Greens

Published by Jacqueline King

 This is my Californian variation on a traditional Mexican breakfast dish. Soyrizo is a GMO-free, organic version of the Mexican sausage that’s easily available in most big super markets and pretty much the only meat substitute meat eaters always like. Even my Grandpa who is from Oaxaca likes it just as much as regular chorizo. He even buys it himself! This is the perfect breakfast for a weekend brunch or as a healthy start to a busy workday. You can sub kale or chard for the mustard greens if you prefer. Enjoy! 🙂 Jacq Huevos Rancheros with Soyrizo and Mustard Greens Ingredients: Serves 2 Olive Oil 1/2 Medium Onion, thinly sliced 2 Corn Tortillas 1 can whole Black Beans, rinsed Kosher salt and Black pepper Paprika Cumin 1 Garlic Clove, cut in half 1 small bunch Mustard Greens 1/2 package (6 oz.) Soyrizo 2 Eggs 1/2 cup Fresh Salsa 2 tbsp Cashew Sour Cream 1/2 Avocado Fresh Cilantro for Garnish 1.Place 1 tbsp olive oil in a pan over medium heat, add onions and stir to coat. 2. …

The Most Delicious Dip, Spread and Topping – Whipped Avocado Cream

Published by Jacqueline King

This Avocado Cream is one of my favorite things to keep in the fridge. I make it every week as part of my meal prep. The recipe seems almost too simple, but trust me, it adds an incredible amount of flavor and richness to so many dishes. Of course it’s wonderful on Mexican food,  but I especially love to use it as a topping for my lunch bowls. You can also whip it up as a quick dip for a snack or to serve at a party. Somehow it seems more sophisticated and complex than regular guacamole, but it’s actually faster and easier to make because you throw it all together in the blender in seconds. You can even use it as a delicious spread to make pretty little appetizers. Even though it tastes rich and creamy, it is made of simple healthy ingredients. Avocado is one of the most nutrient dense foods around with both antioxidant and anti-inflammatory properties. It has been shown in studies to be good for both your skin and heart health. …

Cucumber Chile Margarita

Published by Jacqueline King

Here is another delicious variation on a Margarita. To me it invokes boozy adventures during hot, dusty days in third world countries. I love the mixture of cooling cucumber with the kick of chili as an aftertaste. Muddle the cucumber slices with the cilantro, add pinches of salt and chile, the lime and the agave, then the tequila, shake and strain into a margarita glass. Finish with a dusting of Arbol chile powder to make it look pretty. This also works well in a pitcher. I just juice the cucumber and increase the volume of the other ingredients. Cheers! 3 slices of cucumber Small handful of fresh cilantro I pinch Arbol chile pepper I pinch of salt 2 oz Fortaleza Blanco Tequila 3/4 oz Agave 3/4 freshly juiced lime

Creamy Asian Pear, Ginger and Citrus Smoothie

Published by Jacqueline King

This is one of those happy accident recipes, where I just threw together what I had in the fridge and it turned out to be too delicious to not share. It’s creamy and sweet with the perfect little tang and spice. If Asian Pears are unavailable, try using another type of pear or sweet apple. This is a great morning smoothie with a nourishing dose or protein, healthy fats, vitamins and anti-oxidants. Apple cider vinegar, ginger and lemon are all energizing and give your digestive system a nice little kickstart. It’s an especially satisfying smoothie for those who, for whatever reason, are avoiding bananas or want something a little out of the ordinary. Enjoy! xJacq Ingredients: 1-2 servings 1 Orange 1/2 Asian pear 3/4 inch chunk of Ginger, peeled 1/2 Avocado 1/4 cup Cashew Nuts, soaked* 3 medium Kale Leaves 2 Romaine Lettuce leaves 1/2 cup Orange Juice 1/2 cup Almond Milk 1 teaspoon Apple Cider Vinegar 1 large Lemon wedge, juice only Peel and break the orange up into wedges. If you are using …