All posts tagged: healthy recipes

Orange-Ginger Creamsicle Dream Smoothie

This smoothie is so simple to make and ridiculously delicious! It tastes so good, you’ll think it must be bad for you, but actually it’s filled with fiber, vitamin C and a dose of healthy fats. Ginger is known to stimulate the metabolism, boost the immune system, and soothe the tummy, so it’s a wonderful thing to drink in first thing in the morning. The creamy orange flavor always brings me back to childhood and puts a smile on my face, which is a very nice way to start the day. Enjoy! Ingredients: 1-2 Servings 2 Navel Oranges, peeled and broken into segments 1 heaping tsp Ginger, chopped 1/4 cup Cashews, preferably soaked 2-4 hours 1 Medjool Date, pitted 6 Ice Cubes (about 2/3 cup) Blend everything except the ice until smooth in a high-speed blender*. Add ice and blend again. *If you don’t have a high-speed blender you can add 1/4 cup water to get the blades to turn, omit the fresh ginger and use a pinch of powdered ginger instead. The texture will …

Meaty Grilled Portobello Mushroom Steaks

Published by Jacqueline King

These grilled mushrooms make a satisfying and savory centerpiece to any meal. They are both low-calorie and immune boosting. Try them sliced on top of salads, your favorite bowl or as a taco or sandwich filling. I like to serve them with rice and beans so you get the meaty flavor from the mushrooms and lots of protein too. Enjoy! Ingredients: 2 Tbsp Olive Oil 1 Tbsp Balsamic Vinegar 1 Tbsp Tamari or Soy Sauce 1 tsp Dijon Mustard (preferably grainy) Big pinch dried Rosemary Tiny pinch Garlic Powder 2 Large Portobello Mushrooms In a small bowl whisk the first 6 ingredients together. Trim the stem of each mushroom so it lines up with the cap. Dip the mushrooms into the dressing, making sure they are evenly coated. Heat a grill pan over medium for 5 minutes while the mushrooms marinate. Grill mushrooms whole for 12-15 minutes flipping every 2-3 minutes until tender and juicy. Serve whole or cut into thick slices.

Strawberry Mint Pudding with Vanilla Cashew Cream

Published by Jacqueline King

Spring is in the air which means it’s time for gorgeous fresh strawberries! Make the most of these sweet beauties with this refreshing pudding. Mint can help aid digestion making this a great light dessert, but it’s also wonderful in the morning as a breakfast pudding. It’s a thick and creamy change of pace from your typical breakfast smoothie. Mint is also full of potent antioxidants and a natural stimulant, even the smell is uplifting! So this nutritious whole food pudding will put a smile on your face and a pep in your step. This recipe makes more vanilla cream than you’ll need for your pudding, but you have to make that much to get the blades of your blender to turn. Good thing it’s so rich and delicious that you’ll be happy to have leftovers! You can use it as a topping on oatmeal, desserts or in smoothies later in the week. Enjoy! xJacq Ingredients: 1-2 servings Pudding: 1/2 large or 1 small Avocado 1 cup Strawberries, sliced 1 Medjool Date, pitted 1 1/2 tsp …

French Green Beans with Caramelized Shallot, Strawberries, Pine Nuts and Mint

Published by Jacqueline King

Spring has sprung which means strawberries will soon be at their peak. Here they’re paired with french green beans, the skinny, sexy cousin of regular green beans. Also known as haricot vert, they’re longer, crisper, more tender and quicker cooking than their standard counterpart. Green beans and strawberries are both high in vitamins A and C; antioxidants know for their anti-aging properties. This delish dish will keep you feeling bright-eyed and bushy-tailed all season long. Enjoy! Ingredients: 4-6 Servings 2 Tbsp Coconut Oil 1 medium Shallot, thinly sliced 1 lb French Green Beans 1 large or 2 small Garlic Cloves, thinly sliced 1 tsp fresh Lemon Juice (1 lemon wedge) 1 tsp Lemon Zest 1/4 cup Strawberries, thinly sliced (2-3 berries) 2 Tbsp Pine Nuts 1 1/2 Tbsp Mint, thinly sliced (chiffonade) Pinch of White Pepper 1/8 tsp Maldon or other flaky Sea Salt (optional) Add the oil and shallot to a large frying pan and heat over medium until the shallots become translucent (about 2 minutes), lower heat to medium-low and continue cooking, stirring occasionally. …

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 …

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 …

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 …

Spiced Sweet Potato Puree

Published by Jacqueline King

This wonderful purée adds a ton of flavor to any dish. The consistency is thinner and smoother than a traditional mashed sweet potato, but thicker and creamier than a sauce. One of the awesome things about sweet potatoes is that they are less starchy than regular potatoes so they don’t get gummy in the food processor or blender; which means once your sweet potato is cooked it only takes a couple of minutes to transform it into this spicy golden puree. I love to serve it spread out on the plate under roasted or sautéed veggies, tofu or fish dishes. It turns ingredients which might otherwise be a little bland into an exciting meal without adding a single drop of oil. In fact, the sweet potato and spices are both a super nutrient-dense additions to your menu. Plus they and add a beautiful pop of color. Try it with my Maple Glazed Acorn Squash and/or some sautéed greens. Enjoy! xJacq Ingredients: 4 Servings 1 large sweet potato (approx. 1lb 3oz) 1/2 cup Almond or Cashew Milk 1/4 …