Lemony Whipped Feta Dip with Patty’s Zesty Garlic Peppers

January 6, 2020 Leave a comment

Lemony Whipped Feta Dip with Patty's Zesty Garlic Peppers – Feta Dip Recipe | Healthy Eats by Jennie

During a food prep Sunday, I made a bunch of Mediterranean tapas (salads, veggie dishes, dips/spreads, etc.). I also had some pita bread, so I wanted to make sure that my spread of food included some delicious dips. I love Feta and love the zestfulness/flavor of Patty’s Peppers (Mom’s Original Recipe, Zesty Garlic), and wanted to use both up in a feta dip recipe. This feta dip recipe turned out amazing! It is lemony, creamy, dreamy, zesty and would certainly be a crowd pleaser!  I just love zesty dips! Dips are fun to eat, fun to bring to parties, fun to enjoy with a crowd, and even by yourself!  Make this feta dip recipe for your friends will watching a sports game, party, or you can even do what I did and make it during a food prep Sunday to enjoy all week! read more

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Cilantro Lime Quinoa

November 12, 2019 Leave a comment

Cilantro Lime Quinoa – Quinoa Side Dish | Healthy Eats by Jennie

I love Chipotle! And I love their cilantro lime rice! I received a lot of limes from Misfits Market and I wanted to make a healthy Quinoa Side Dish variation of their cilantro lime rice.  This Quinoa Side Dish turned out great and reminded me of Chipotle’s cilantro lime rice. This made me very happy!  And a bonus is that this recipe is very easy to make. I made this recipe during a food prep session on a Sunday and was able to use this Quinoa Side Dish is a variety of meals during the week. read more

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Broiled Feta Dip with Patty’s Zesty Garlic Peppers

November 7, 2019 Leave a comment

Broiled Feta Dip with Patty's Zesty Garlic Peppers – Patty’s Peppers Recipe | Healthy Eats by Jennie

There is a baked feta dish that is my favorite appetizer at a BYOB restaurant in Old City. But that restaurant took it off the menu and they only offer it as a special on occasion. Ever since they took it off the menu, I have been trying to recreate this appetizer on my own.  When making it, I typically would use pepperoncini peppers in it, as they do in the restaurant, but it never was quite the same as the version in the restaurant. read more

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Fiesta Black Beans

October 25, 2019 Leave a comment

Fiesta Black Beans – Black Beans Recipe | Healthy Eats by Jennie

Food prepping on Sundays can be a lifesaver for me to keep us eating healthy for the week! I received a lot of poblano peppers and limes for Misfits Market, so I wanted to use them within a food prep session. I put together this Black Beans Recipe and was able to use them within a variety of ways during the week. They are very delicious and made for a tasty and healthy week of meals! Hope you enjoy these as much as we did and that you try them yourself for a food prep session! read more

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Greek Quinoa Salad with Feta

August 26, 2019 Leave a comment

Greek Quinoa Salad with Feta – Quinoa Salad | Healthy Eats by Jennie

This Quinoa Salad tastes so cool and refreshing, it is perfect for the Summer!  Summer is prime time for cucumbers and tomatoes.  A perfect way to enjoy those fresh summer delights are in this salad! This is also a perfect salad to make ahead of time during a food prepping session. read more

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Roasted Summer Squash Pepper Dip

August 19, 2019 Leave a comment

Roasted Summer Squash Pepper Dip – Roasted Veggie Dip Recipe | Healthy Eats by Jennie

Do you ever have a surplus of veggies that you are not sure what to do with before they go bad? My favorite way to use a surplus of veggies, is to roast them and then make a Roasted Veggie Dip Recipe! In one of my Mistfits Market boxes, I had received a lot of organic squash, zucchini and peppers, so I figured that it would be fun to turn all of those into an amazing Roasted Veggie Dip Recipe! This one may be my favorite yet! read more

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Restaurant Style Chipotle Salsa

July 1, 2019 Leave a comment

Restaurant Style Chipotle Salsa – Homemade Salsa Recipe | Healthy Eats by Jennie

Who doesn’t love going to a Mexican restaurant and eating their homemade salsa?!? It tastes so much better than the kind you can get in a jar. This Homemade Salsa Recipe is healthy and delicious! It also happens to be oil free (it’s so yummy, it doesn’t need any oil at all!). read more

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Tahini Beet Salad

November 26, 2018 Leave a comment

Tahini Beet Salad
Prep time: 10 minutes
Cook time: 90 minutes

Tahini Beet Salad – Beet Salad | Healthy Eats by JennieZahav is one of my top favorite restaurants in Philadelphia! In the beginning of dinner, they give you an amazing spread of various Israeli salads. One of those salads is a Beet Salad. I never really liked Beets. I LOVE the Zahav Beet Salad! You can even buy the Zahav cookbook, which I did! The Beet Salad recipe is in this cookbook! The Zahav version in the cookbook uses fresh beets and a lot of salt. This Tahini Beet salad is a healthy spin of Zahav’s Beet Salad. It attempts to be easier (uses canned beets) and healthier (less salt). This salad will turn you into a beet lover! Try this recipe and try the real thing at the Zahav restaurant! read more

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Black Bean Hummus

November 15, 2018 Leave a comment

Check out one of my favorite hummus recipes!

black bean hummus
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Black Bean Hummus

Who says snacking can’t be healthy? This Healthy Vegan Snack Recipe fulfills the need for snacking while keeping it healthy. It is delicious, healthy and will satisfy your snacking needs. You can make this Healthy Vegan Snack Recipe and pair it with pita chips, sweet potato fries, tortilla chips, carrots, or use it within a veggie taco.

Course Appetizer
Cuisine Mediterranean
Keyword hummus
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 15.5 oz can black beans rinsed and drained
  • Juice of 2 limes
  • 1 T ancho chipotle pepper adobo chili paste I used Wegman’s brand
  • 1 teas cumin
  • 1 garlic clove
  • 2 T tahini
  • 1 T olive oil plus a little extra to drizzle on top if desired
  • ½ cup water

Instructions

  1. Put all ingredients in a blender or food processor and blend until smooth and creamy.

Recipe Notes

I used my Vitamix blender when I made this. You can also put garnish for serving as shown in the picture with chili powder and parsley (or you can use paprika and cilantro).  If you cannot find the chipotle chili paste, you can substitute with the adobo sauce from the canned chipotle peppers in adobo sauce, and you can even throw in a chipotle pepper for more spice and chipotle flavor if desired. But I do recommend the paste, since it is a great ingredient to have on hand.

black bean hummus

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Roasted Eggplant and Red Pepper Spread

September 19, 2018 1 Comment
roasted eggplant and red pepper spread
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Roasted Eggplant and Red Pepper Spread

I have to say that this is probably now one of my top favorite Healthy Italian Appetizers! I think if I had this at a restaurant, I would definitely go back for this! This tastes delicious with Italian Bread. There is this amazing chain of hoagie stores in Philadelphia (also extending around the east coast), Primos (if you are familiar with the Philadelphia area, we call subs / sandwiches on a long roll hoagies in Philadelphia). Their rolls are amazing! Did you know that you can get a loaf of Italian bread there? I just recently discovered this, and I got us a loaf, and paired it with this amazing Healthy Italian Appetizer! This would be perfect to bring or make for a dinner party. Enjoy!
Course Appetizer
Cuisine Mediterranean
Keyword vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 large eggplant cut in 1-inch cubes
  • 1 red bell pepper cut in 1-inch strips
  • 1 red onion cut in 1-inch strips
  • 2 T olive oil
  • ½ teas salt
  • ½ teas black pepper
  • 6 cloves of garlic
  • Cooking spray
  • 12-15 leaves of fresh basil
  • ¼ cup of fresh curly parsley
  • 1 T olive oil
  • 2 T tomato paste

Instructions

  1. Preheat oven to 400
  2. In a large mixing bowl, combine eggplant, red bell pepper, onion, garlic, olive oil, salt and pepper
  3. Spray a large baking sheet with cooking spray and spread contents of mixing bowl over it evenly.
  4. Place baking sheet in oven and cook for 45 minutes, tossing halfway through.
  5. Remove baking sheet from oven and transfer veggies to a bowl to let cool*.
  6. Place roasted veggies, basil, parsley, 1 T olive oil, and tomato paste in a food processor, and process for about a minute.

Recipe Notes

You can even roast the veggies ahead of time, place in the refrigerator overnight and then finish up in the food processor the next day.

eggplant and red pepper spread

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