Truffle Mushroom Rice

Truffle Mushroom Rice – Truffle Rice | Healthy Eats by Jennie

Early in December, I went to Miami with one of my best friends (whose also a Jennifer) that I have known since high school. We went to Miami for the Philadelphia Eagles vs. Miami Dolphins game (Eagles lost, which was sad), and for Art Basel (which was amazing). Our Jenny-squared trip was a blast! read more

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Cilantro Lime Quinoa

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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Restaurant Style Chipotle Salsa

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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Cauliflower Red Lentil Tikka Masala

Cauliflower Red Lentil Tikka Masala – Vegetarian Tikka Masala Recipe | Healthy Eats by Jennie

If you didn’t know, my all-time favorite Indian dish of all time is Chicken Tikka Masala! Chicken Tikka Masala is not considered a healthy eat, as it typically may include lots of butter and cream! And it also has chicken, which doesn’t follow my weekday vegetarian plan. I have previously made a Vegetarian Tikka Masala Recipe, and absolutely love the flavor of the sauce! I couldn’t wait to have that sauce again and try out different veggie ingredient variations.  This one has made me equally happy! Be sure to check out the tofu version: Veggie Tofu Tikka Masala.

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Veggie Tofu Tikka Masala

I love Indian food and my all-time favorite Indian dish of all time is Chicken Tikka Masala! The place that makes it the best is New Delhi restaurant in University City. It is extremely delicious! Now, that I moved to Old City, I miss having easy access to that place. Chicken Tikka Masala is probably not a healthy eat, but I have a craving for Indian food! I am determined to make a Healthy Vegetarian Indian Recipe! I wanted to try to create a Healthy Vegetarian Indian Recipe version of Chicken Tikka Masala to fill this void and satisfy my craving.  This Healthy Vegetarian Indian Recipe came out great – it is an amazing flavor explosion and fulfills this craving! I will be making this again for sure and will also attempt different versions of this Healthy Vegetarian Indian Recipe in the future! read more

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Tahini Beet Salad

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!


  • 2 15 oz cans of whole beets (I used Wegmans)
  • 2 T olive oil
  • ½ teas salt
  • ½ teas black pepper
  • 1 garlic clove chopped
  • 4 T lemon juice
  • 1 T olive oil
  • 2 teas dried dill
  • ¼ cup chopped mint
  • 4 ½ /T tahini
  • ½ teas salt
  • ½ teas black pepper


  1. Preheat oven to 375.
  2. Drain and rinse beets.
  3. In a mixing bowl, combine beets with 2 T olive oil, ½ teas salt and ½ teas black pepper.
  4. Place contents of mixing bowl in small (8×8) glass baking pan and roast for 90 minutes (flipping them over half way through).
  5. Let beets cool for about 20 minutes.
  6. When beets are cool, coarsely grate into a medium mixing bowl.
  7. Add to the mixing bowl, garlic, lemon juice, 1 T olive oil, dill, mint, tahini, ½ teas salt and ½ teas black pepper, then mix well.
  8. Chill for at least an hour before serving.


This can be paired with other appetizers and salads for a fun Mediterranean meal or party! Try it with my other recipes such as Roasted Eggplant and Red Pepper Spread, Caramelized Onion Hummus, Quinoa Tabbouleh Salad, Roasted Zucchini Red Pepper Garlic Dip and grilled Pita Bread! I made this as a side for Thanksgiving – it is a great alternative to Cranberry Sauce!

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Roasted Zucchini Red Pepper Garlic Dip

Roasted Zucchini Red Pepper Garlic Dip
Prep time: 10 minutes
Cook time: 1 hour 10 minutes

Roasted Zucchini Red Pepper Garlic Dip – Healthy Dip Recipe | Healthy Eats by Jennie

For a while, I have been wanting to try to recreate this Healthy Dip Recipe! There is a cozy Italian BYOB in Old City Philadelphia called La Locanda Del Ghiottone, and at the beginning of the dinner, they give you this amazing zucchini red pepper dip with warm Italian bread. I honestly could just eat it with a spoon! We went last month for our pal Stacy’s birthday, and I couldn’t wait to try to make it at home while the flavor is fresh in my memory. (This restaurant also has the best gnocchi by the way!)  Last weekend, our friend Simon had a party down at the Jersey Shore, so this was the perfect time to try it out for a crowd. It was a success – not a drop left! We paired it with this amazing bread from Aversa’s bakery in Brigantine, NJ!


Baking Phase:

  • 3 extra-large zucchinis peeled, cut in quarters longways and then cut in half (wide-wise)*
  • 2 red bell peppers cut in thick strips
  • 3 T olive oil
  • 1 teas salt
  • 1 teas black pepper

Vitamix / Blender Phase:

  • 3 T tahini
  • 2 garlic cloves
  • Juice of 2 lemons (yielding 4 T lemon juice)
  • 1 T olive oil
  • ½ cup water
  • 1 teas salt
  • ½ teas black pepper


  1. Preheat oven to 450.
  2. In a large mixing bowl, combine zucchinis, peppers, olive oil, salt, and black pepper.
  3. Spread evenly the contents of mixing bowl in a baking sheet sprayed with cooking spray.
  4. Place baking sheet in oven, cook for 20-35 minutes until the zucchinis are soft (depending on how large your zucchinis are, cooking times may vary – you will know they are done when you can easily stick a fork into it).
  5. When cooking is done, remove pan from oven, and let cool for about 20 minutes.
  6. Cut up zucchinis in smaller pieces, and place in blender along with red peppers and all blender phase ingredients, and blend until smooth.


*The zucchinis I got were huge, so I only needed 3. But if you have medium sized ones you may need to use 4-5 and cooking time may be less if they are not that thick.

*I used the Vitamix to make this recipe. The Vitamix is perfect and amazing for making dips like this and hummus! If you don’t have a Vitamix, a regular blender or a large food processor should work just fine.

You can serve with veggies, bread, pita chips, or use as a spread on a sandwich.

Roasted red pepper & zucchini spread

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Roasted Broccoli with Spicy Thai Peanut Dipping Sauce

Roasted Broccoli with Spicy Thai Peanut Dipping Sauce
Prep time: 10 minutes
Cook time: 15 minutes

Roasted Broccoli with Spicy Thai Peanut Dipping Sauce – Broccoli Recipes Roasted broccoli is a great base to many of my broccoli recipes! One bonus of where we live is that there are so many outstanding restaurants in walking distance. This makes it difficult to keep focus in staying in to cook healthy with so many tempting places to eat. The Continental, one of my favorites, has world fusion flavored menu. They have this dish, Chicken Satay, which has a delicious peanut dipping sauce. I was craving this, and really wanted to go there, but I used this craving to inspire this dish. Instead of chicken, I went for roasted broccoli and I made a peanut dipping sauce similar to the Continental’s. The sauce makes this dish amazing!

Broccoli Ingredients:

  • 3 cups broccoli florets
  • 2 T olive oil
  • 1 teas grated ginger
  • ¼ teas salt
  • ½ teas crushed red peppers
  • 4 cloves garlic chopped

Thai Peanut Dipping Sauce Ingredients:

  • 1 teas grated ginger
  • Juice of 1 lime
  • ¼ cup creamy peanut butter
  • ¼ cup chopped peanuts
  • ¼ cup low sodium soy sauce
  • 2 T rice vinegar
  • 2 teas brown sugar
  • 2 teas siracha
  • 1 garlic clove (pressed though a garlic press)
  • 1 T chopped cilantro

Broccoli Directions:

  1. Preheat oven to 450
  2. In a large bowl, combine olive oil, broccoli, ginger and garlic
  3. Mix salt and crushed red pepper in a small bowl
  4. Then add to broccoli mixture bowl and combine
  5. On a baking sheet lined with foil, spread out the broccoli
  6. Cook in oven for 15 minutes (taking it out halfway through to toss)

Thai Peanut Dipping Sauce Directions:

  1. In a small bowl whisk all ingredients until well combined

You will likely have leftover sauce – which can be used on more broccoli recipes, as a salad dressing or to dip other veggies or chicken.

Broccoli Spicy Peanut Sauce

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