Spinach Dip

Spinach Dip – Spinach Dip Recipe | Healthy Eats by Jennie

I have been making this Spinach Dip Recipe for my friends and family for years! This Spinach Dip Recipe made appearances at numerous holidays, birthday parties, girl’s nights, showers, and more. It is always a hit with my friends and family. This has been a staple in my circle for many years. All this time, without even realizing it, it is a perfect low carb snack! I know you will love this Spinach Dip Recipe as much as we do! This will soon become a staple within your circle as well. read more

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Black Bean Hummus

Check out one of my favorite hummus recipes!

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

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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Fresh Corn Salsa

Fresh Corn Salsa
Prep time: 15 minutes
Cook time: 3 minutes

Fresh Corn Salsa | Healthy Eats by Jennie

My sister Becky LOVES Fresh Corn Salsa and loves to make it during the summer, so I came up with this recipe in thinking of her! We just celebrated her birthday over the weekend in Ocean City Maryland (Love you Becky!). It is August, which is prime time to get some Jersey corn and make Fresh Corn Salsa. Just like Jersey tomatoes, Jersey corn is deliciously amazing! I went over to Springdale Farms in Cherry Hill, New Jersey to pick up some of their Jersey Farm fresh corn and tomatoes.  Then I put together this delicious treat! This Fresh Corn Salsa can be used in a variety of ways, like as a snack with some chips, a salad topping, burrito bowl, Mexican soup, fajitas, tacos, nachos or even on its own as a refreshing salad.  What are you waiting for? Go and get some Jersey Fresh produce, make this and enjoy!

Ingredients:

  • 3 ears of corn (husked)
  • 1 large tomato seeded and diced
  • ¼ cup of cilantro chopped
  • 1/3 cup of red onion finely chopped
  • Half of jalapeno pepper finely chopped (should be about 1 T)
  • Juice of a lime
  • ¼ teas salt
  • 2 teas olive oil

Directions:

  1. Bring a pot of water to a boil, and then put corn in pot and boil for 3 minutes.
  2. Remove corn from pot, drain, and rinse with cold water.
  3. Let corn cool for about 10 minutes (this is a good time to cut up other the veggies, herbs, etc.).
  4. Then cut the corn kernels off the husk and place into a bowl.
  5. Add all other ingredients and combine well.
  6. Chill in the refrigerator for at least 30 minutes to let all those yummy flavors set in.

Notes:

This is also a good recipe to make during a food prep day to use in a variety of ways over the week!

fresh corn salsa

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Caramelized Onion Hummus

Caramelized Onion Hummus
Prep time: 5 minutes
Cook time: 1 hour

Caramelized Onion Hummus | Healthy Eats by Jennie

I love making different variations of Hummus! I also really love caramelized onions! I thought it would be a great idea to put them both together for a delicious Hummus treat! Turned out that I was right – this is amazing! This Hummus tastes great with grilled pita bread.

Ingredients:

  • 2 large red onions coarsely chopped
  • 2 T olive oil
  • ½ teas salt
  • ½ teas black pepper
  • ½ cup dry white wine
  • 1 15.5 oz can of chick peas drained and rinsed
  • ¼ cup tahini
  • 3 T lemon juice
  • 1 cup of water
  • ¼ cup cilantro leaves
  • 1 T olive oil

Directions:

  1. On medium-high heat in frying pan, sauté olive oil, onions, salt and pepper for 5 minutes (make sure you stir so the onions don’t burn).
  2. Reduce to medium and sauté for 10 more minutes (stirring occasionally – every few minutes).
  3. Add wine and reduce for 5 minutes (stirring occasionally).
  4. Reduce to low and let it continue to caramelize for 30 minutes (stirring occasionally).
  5. When onions are done, then add the onions and all ingredients to blender or food processor. (Vitamix makes the perfect Hummus!)

Notes:

I find that Hummus is best served at room temperature. After you keep it in the refrigerator for a while, take hour about a half hour before you want to eat it. Or if you can wait that long, you can pop it in the microwave for about 30-45 seconds.

Caramelized Onion Hummus

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Fresh Pico De Gallo Salsa

Fresh Pico De Gallo Salsa
Prep time: 10 minutes or less
Cook time: N/A

Fresh Pico De Gallo Salsa – Fresh Salsa Recipe | Healthy Eats by Jennie

I love making this Fresh Salsa Recipe, especially during the summer (and also the rest of the year)! This Fresh Salsa Recipe goes great with many healthy Mexican dishes and it is a great healthy dip option to bring and / or serve at a party with some chips! You can use this Fresh Salsa with your tacos, nachos, burritos, burrito bowls, enchilada, chili, beans, salads, quinoa salads, soups, flatbreads, taquitos, and more! This Fresh Salsa Recipe is perfect to make ahead of time during a Sunday food prep session and use it during the week for your healthy vegetarian / vegan Mexican meals. And not to mention, another wonderful way to use those tasty Jersey Fresh tomatoes! Hope you enjoy this Fresh Salsa Recipe as much as I do!

Ingredients:

  • ½ cup of finely chopped red onion
  • 1 large tomato seeded and diced
  • ½ cup of fresh cilantro chopped
  • ½ teas salt
  • ½ teas black pepper
  • 1 T olive oil
  • Juice of a lime (about a T)

Directions:

  1. Combine all of the ingredients in a medium sized mixing bowl.
  2. Place the fresh salsa in the refrigerator and chill until you are ready to serve it.

Pico De Gallo Salsa

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Italian White Bean Hummus

Italian White Bean Hummus
Prep time: 10 minutes
Cook time: N/A

Italian White Bean Hummus – Hummus Recipe | Healthy Eats by Jennie

This Hummus Recipe is an Italian twist on the classic Hummus Recipe! This Hummus Recipe tastes great with Fresh Italian Bread (mine was from my favorite Italian bakery – Aversa’s in Brigantine, NJ). I also had some fresh parsley and oregano that I used in this recipe, that came right from my sister Becky’s garden in Brigantine! This recipe makes a lot, so you can use this Hummus Recipe to make for a crowd! Or this can be great to include on a Meatless Monday to use throughout the week for snacks, sandwiches, wraps and lunches throughout the week! If you have a Vitamix – I would say definitely use it to make this recipe – it is absolutely perfect for making Hummus!

Ingredients:

  • 1 15.5 oz. can of garbanzo beans (rinsed and drained)
  • 1 15.5 oz. can of great northern beans (rinsed and drained)
  • 1 teas fresh parsley
  • 1 teas fresh oregano
  • 2 T lemon juice
  • 2 T olive oil
  • 3 T tahini
  • ¼ teas black pepper
  • ¼ teas crushed red peppers
  • ½ teas salt
  • ¾ cup water

Directions:

  1. Place all ingredients in a blender or food processor (I recommend the Vitamix).
  2. Blend until smooth and creamy
  3. Transfer to a serving plate and garnish with olive oil, parsley and crushed red peppers (if desired).
  4. Serve with bread, pita chips, veggies, crackers, etc., or use in a sandwich or wrap.

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Fresh Herb and Tomato Bruschetta Topping

Fresh Herb and Tomato Bruschetta Topping
Prep time: 10 minutes
Cook time: N/A

Fresh Herb and Tomato Bruschetta Topping – Bruschetta Recipes | Healthy Eats by Jennie

This is one of the best Bruschetta Recipes! I usually make Bruschetta Recipes with fresh basil, but this time I tried something different. I was at my sister Becky’s house the other weekend down the Jersey Shore, and she gave me fresh parsley and oregano from her garden. I also had some fresh Jersey tomatoes and had a loaf of fresh Italian bread from Aversa’s bakery in Brigantine, NJ, so I just had to make some bruschetta! I decided to use the fresh herbs, the parsley and oregano rather than the basil, and it ended up being the best of Bruschetta Recipes – I can’t wait to make it again!

Ingredients:

  • 2 tomatoes seeded and diced
  • 1 large clove of garlic finely chopped
  • 1 teas fresh parsley chopped
  • 1 teas fresh oregano chopped
  • 2 teas olive oil
  • ¼ teas salt
  • ¼ teas black pepper

Directions:

  1. Combine all ingredients in a small / medium bowl.
  2. Let sit for at least a half hour before serving.
  3. Serve with fresh Italian bread, and it is also terrific burrata cheese / and or parmesan.

Notes:

If letting bruschetta ingredients sit for longer than a half hour, make sure you put it in the refrigerator.

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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!

Ingredients:

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

Directions:

  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.

Notes:

*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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