Roasted Parsnip Hummus

Roasted Parsnip Hummus – Parsnip Recipe | Healthy Eats by Jennie

In my organic delivery box from Misfits Market, I received a lot of parsnips! Typically, when I make parsnips, I roast them along with other veggies. Parsnips are also delicious in soup recipes and as a substitute for mashed potatoes. But I wanted to experience parsnips in a different way this time, so I thought that incorporating the roasted parsnips within a hummus dip would make for an amazing Parsnip Recipe! Roasting parsnips brings out the sweetness in them, which brings a touch of sweetness to the Parsnip Recipe.  Pair this Parsnip Recipe with pretzels or tortilla chips as a healthy way to fulfill your sweet and salty craving!

Print

Roasted Parsnip Hummus

Course Appetizer, Snack
Cuisine Dip, vegan, vegetarian
Keyword Parsnip Recipe
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

Roasting Phase Ingredients:

  • 5-6 cups parsnips peeled and cut into 1-inch pieces (4 large parsnips)
  • 1 large red onion cut into chunks (peeled, cut in half, and then cut each half into about 4-6 pieces)
  • 8 cloves of garlic
  • 2 T extra virgin olive oil
  • 1/2 teas salt
  • 1/2 teas black pepper
  • Cooking spray

Blender Phase Ingredients:

  • 1 ½- 2 ½ cups water
  • 1 15.5 oz can of chickpeas drained
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 1 teas cumin
  • 1/2 teas hot smoked paprika
  • 1/2 teas sweet paprika
  • Juice of 2 large lemons or 4 small lemons
  • 1/2 teas crushed red peppers
  • 2 teas fresh thyme
  • 3 T extra virgin olive oil

Lemony Whipped Feta Dip with Patty’s Zesty Garlic Peppers

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!

Lemony Whipped Feta Dip with Patty's Zesty Garlic Peppers

Course Appetizer, Side Dish, Snack
Cuisine Dip, Mediterranean, vegetarian
Keyword Feta Dip Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 8 oz feta in brine (drained and cut into cubes)
  • 1 clove of garlic
  • 2 T Patty’s Peppers (Mom’s Original Recipe, Zesty Garlic)
  • 3 T olive oil
  • 1/2 cup light cream cheese
  • 1/4 cup lemon juice
  • 1 teas lemon zest
  • 1/4 cup nonfat Greek yogurt
  • 1/4 cup fresh parsley chopped

Instructions

  1. Put all ingredients (except for parsley and toppings) in a food processor and process for a few minutes until smooth.

  2. Transfer to a bowl and fold in the parsley. 

  3. Optional: For serving, top with some parsley, Patty’s peppers, drizzle of olive oil. 

  4. You can serve this with pita bread, pita chips, bread, tortilla chips, potatoes, gyros, crackers. 

This feta dip recipe can be enjoyed with pita bread, pita chips, crusty bread, tortilla chips, potatoes, gyros, crackers, in sandwiches, on burgers, and probably much more!

Making this feta dip recipe is quick and simple, and low maintenance if you are bringing it / serving it at a party (since you do not need to heat it up or do anything further with it).

You could also make this on a food prep day and enjoy it all week long as I did along with several other Mediterranean tapas:

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

For where you can get your Patty’s Peppers, visit and follow them on Instagram and Facebook.

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

Try my other recipes that include Patty’s Peppers: Broiled Feta Dip with Patty’s Zesty Garlic Peppers, Instant Pot Collard Greens Risotto with Sweet Heat Peppers.

Continue Reading →

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!

While we were in Miami, we went to this awesome restaurant Myn-Tu. The food was delicious, and the atmosphere was exclusive and fun! We had this Truffle Rice dish while we were there, and we loved it!

When I came back, I missed Miami and kept on thinking of this Truffle Rice!  I wanted to try to make a Truffle Rice recipe of my own!  I went for it and made some for me and my neighbor, Stacy, while watching another Eagles game (thankfully they won that one!). We both loved this Truffle Rice dish! If you are a fan of truffle flavor and mushrooms like we are, you will love this recipe too!

Truffle Mushroom Rice

Course Main Course, Side Dish
Cuisine Asian, Comfort food, vegetarian
Keyword Truffle Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup uncooked brown rice*
  • 2 cups Vegetable or Chicken Broth**
  • 3 cloves of garlic smashed
  • 2 teas olive oil
  • 8 oz shiitake mushrooms coarsely chopped (or a medley with shiitake)
  • 1 large yellow onion chopped
  • 1/2 cup chopped scallions (green onions, both green and white parts)
  • 5 cloves of garlic chopped
  • 1 T olive oil
  • 1 T black truffle oil***
  • 1/2 teas sea salt
  • 1/2 teas black pepper
  • 1/2 cup sherry
  • 1/4 cup reduced sodium soy sauce
  • 1 T rice vinegar
  • 1 egg lightly beaten
  • 1 handful of cilantro leaves coarsely chopped
  • Additional truffle zest and truffle oil for topping when you serve

Instructions

  1. Cook the rice: Cook rice according to package directions and use the broth instead of the water to cook the rice. When you add the rice to the boiled broth to cook, also add the 2 teas of olive oil and the smashed garlic cloves. Cook the rice ahead of time and let cool at least to room temperature before you begin making the rice dish. *****

  2. Heat 1 T olive oil and 1 T truffle oil in a wok over medium high heat (for about a minute).

  3. Add yellow onions, salt, and pepper and sauté for 2 minutes (until the onions start to brown).

  4. Add mushrooms, sauté for a minute stirring constantly.

  5. Then add the ¼ cup of sherry.

  6. Stir to combine, then turn the heat down to medium.

  7. Add the remaining ¼ cup of sherry, and sauté for 5 minutes.

  8. Turn down to medium low and add the garlic and sauté for 2 minutes.

  9. Add the soy sauce, rice vinegar, scallions and truffle zest and cook for 2 more minutes.

  10. Turn the heat back up to medium high and add the rice. 

  11. Stir to combine and then pat the rice down and let cook for about 25-30 seconds.

  12. Then mix around and pat the rice down again and cook for about 25-30 seconds. 

  13. Repeat the above 2 more times. 

  14. Then shove the rice to the side and add the egg (if you are adding egg, if not skip below to step 16).

  15. Let the egg cook for about 20 seconds, then scramble and mix with the rice. 

  16. Then do the same process where you pat the rice down like in steps 11 and 12 and do that 2-3 more times. 

  17. Take the wok off the heat and fold in ¼ cup of the cilantro. 

  18. Serve with finishing off with toppings (truffle oil, truffle zest, cilantro, and siracha (optional, but delicious if you like spicy).

Notes:

* I used Rice Select’s Jasmati for the brown rice.

** The vegetable or chicken both is to be substituted for the water used to cook the rice. This will likely be around 2 cups, but be sure to use the amount that is equivalent to the amount of water that is required per directions on rice.

*** I used Wegman’s brand for the Black Truffle Oil.

**** I used Sabatino Tartufi for the Truffle Zest.  This stuff is the best! It tastes great on so many dishes like avocado toast, eggs, pizza, pasta. I got mine at Di Bruno Bros. (the best place in Philly for Cheese and Specialty Italian products!)

Truffle Mushroom Rice – Truffle Rice | Healthy Eats by Jennie

***** For the rice, cook the rice ahead of time (to allow the rice to cool)! If you use the hot rice at the time it is done cooking, it would make the rice mushy and you do not want that!  You can either cook it a few hours before you make the recipe. Or you can make it the night before.  Then, take it out of the refrigerator when you are ready to start cooking.

Food Prep Tips:

Be sure that you prep and cut all your veggies before you start cooking this dish. This is a hands-on recipe, and as it goes quick and you likely won’t have any time or hands to prep while you cook. You can also have it all prepped ahead of time during a food prep session on a weekend day, and then you can make it as a fast weeknight meal.

Also be sure to check out some of my other mushroom recipes: Instant Pot Philly Cheese ‘Shroom Risotto and Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.

Continue Reading →

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.

Cilantro Lime Quinoa

If you love Chipotle’s cilantro lime rice, you will love this Quinoa Side Dish as a healthy version. This is a perfect recipe to make during a food prep session as you can use it for a variety of meals!

Course Side Dish
Cuisine Mexican
Keyword Quinoa Side Dish
Prep Time 1 minute
Cook Time 15 minutes
Total Time 16 minutes

Ingredients

  • 1 cup quinoa (uncooked)
  • 1 T olive oil
  • 1/2 teas salt
  • 2 garlic cloves smashed
  • Juice of 2 limes
  • Big handful of cilantro leaves/stems coarsely chopped

Instructions

  1. Cook quinoa according to package directions (with regards to time, heat, amount of water, etc.) and before you cover the quinoa to cook, add in garlic, olive oil and salt.

  2. When the quinoa is done, fluff with a fork and then fold in the cilantro. 

  3. Add lime juice and stir.

Serving Ideas: use this Quinoa recipe in your healthy burrito bowls, salads, tacos, enchiladas, burritos, or as a side.

When I made this Quinoa Side Dish one week during a food prep session, I used it in salads for a few lunches and made burrito bowls for dinner.  For the burrito bowls and salads, I also incorporated my Fiesta Beans recipe with these meals.

Food Prepping Sessions: along with this Quinoa Side Dish, also make ahead some Fiesta Beans, guacamole, and salsas.

Check out my recipes for salsas that you can make during this food prep: Restaurant Style Chipotle Salsa, Fresh Corn Salsa, Fresh Pico De Gallo Salsa.

If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.

Continue Reading →

Broiled Feta Dip with Patty’s Zesty Garlic Peppers

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.

Recently, I got my hands on a jar of Patty’s Peppers (Mom’s Original Recipe, Zesty Garlic), so I decided to include them in the recipe. My mind was totally blown with how great this Patty’s Peppers Recipe turned out! It had brought this dip to a whole new level! It is even so much better than the restaurant version! Make this Patty’s Peppers Recipe for your friends at a party – it won’t last long!, they will LOVE it! It didn’t last long at all in my house – it was finished in seconds – huge hit!

Broiled Feta Dip with Patty's Zesty Garlic Peppers

Make this Broiled Feta Dip with Patty's Peppers Recipe for your next party to impress – your friends will love it! 

Course Appetizer, Side Dish, Snack
Cuisine American, Cheese, Comfort food, Dip, vegetarian
Keyword Dip, Patty’s Peppers Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 8 oz block of feta in brine (drained and cut into cubes)
  • 1 large clove of garlic minced (or 2 small cloves of garlic)
  • 2 T Patty’s Peppers (Mom’s Original Recipe, Zesty Garlic)
  • 1 small tomato seeded and chopped
  • 1 T olive oil
  • 1/4 cup fresh basil coarsely chopped

Instructions

  1. Set oven to broil.

  2. Meanwhile, mix all ingredients together in a medium bowl.

  3. Then transfer contents of the bowl to an oven safe small bowl (like a soufflé bowl or a bowl you would make French onion soup in).

  4. Put the bowl on top of a baking sheet (since the little bowl will be too hot to handle and in case of any overflow) and place in the oven to broil for 5 minutes.

  5. Remove from oven, give it a good mix and put back in for 5 more minutes.

  6. Remove from oven, give it a good mix and put back in for 5 more minutes.

  7. Remove from oven, give it another good mix and it should be ready. If not, then put it back in for a few more minutes if needed.

  8. For serving, transfer the dip to another bowl since this bowl that has been broiled will be VERY hot (you don’t want to burn yourself or friends).

  9. Serve with pita bread, pita chips, bread, tortilla chips. 

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

You can get your own jar of Patty’s Peppers on Amazon.

For where to get your Patty’s Peppers locally, visit and follow them on Instagram and Facebook.

If you are in a dip making mood and want to try more dips, check out some of my other dip recipes: Roasted Eggplant and Red Pepper Spread; Roasted Zucchini Red Pepper Garlic Dip; Black Bean Hummus; Italian White Bean Hummus; Caramelized Onion Hummus, Roasted Summer Squash Pepper Dip.

Continue Reading →

One Pot Farro Veggie Loaded Minestrone Soup

One Pot Farro Veggie Loaded Minestrone Soup Recipe | Healthy Eats by Jennie

I love Minestrone Soup! This Minestrone Soup Recipe is delicious and is packed with a lot of veggies! To boost its health factor, it includes farro instead of pasta! Farro is amazing in soups, so you won’t even miss the pasta! This Minestrone Soup Recipe may take some time to make, but it is a perfect meal to make ahead. It is easy to reheat for lunches / dinners and freezes well.  Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!

One Pot Farro Veggie Loaded Minestrone Soup Recipe

Course Main Course, Soup
Cuisine Comfort food, Italian
Keyword Minestrone Soup Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 2 T olive oil
  • 1 large red onion chopped
  • 1 green pepper chopped
  • 2 cups celery chopped
  • 1 1/2 cups chopped carrots
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 8 cloves garlic chopped
  • 6 cups vegetable broth (or chicken broth)
  • 2 cups water
  • 1 14.5 oz can of petite diced tomatoes
  • 1/2 cup fresh parsley chopped
  • 1 T fresh rosemary chopped
  • 1/4 teas crushed red peppers
  • 1/4 teas dried oregano
  • 1/4 teas fennel seed
  • 1 bay leaf
  • 1/2 cup farro (uncooked)
  • 1/2 cup lentils (uncooked)
  • 1 15.5 oz can of white beans (drained and rinsed) (I used Great Northern beans)
  • 2 cups chopped spinach
  • 1 lemon, juice of

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté onions, carrots, celery, green pepper, salt and black pepper for 10 minutes.

  2. Turn down heat to medium, add garlic and sauté for 1 minute more.

  3. Add broth, water, tomatoes, parsley, rosemary, crushed red peppers, oregano, fennel seed, bay leaf, farro and lentils; stir, cover with lid and cook for 25 minutes.

  4. Remove lid, add beans, stir, cover again with lid and cook for another 35 minutes.

  5. Remove lid, spinach and lemon juice and cook for 1 minute.

  6. Disregard bay leaf.

  7. Serve in bowls and garnish with fresh chopped basil.

Food Prep Tips: This can be made ahead on a food prep. It is easy to reheat for lunches / dinners and freezes well.  Another bonus is that you cook it all in one pot! No one wants to use and clean more than one pot!

If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot Butternut Squash Chili, One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.

Continue Reading →

Instant Pot Broccoli and Pearl Couscous

Instant Pot Broccoli and Pearl Couscous – Instant Pot Broccoli Recipe | Healthy Eats by Jennie

This Instant Pot Broccoli Recipe is healthy, delicious and comforting! With the Instant Pot, this recipe comes together quickly for an easy weeknight meal. I think pearl couscous is fun to eat, and this Instant Pot Broccoli Recipe is loaded with nutrient packed broccoli, making it a healthy and fun eat!

Instant Pot Broccoli and Pearl Couscous

Course Main Course, Side Dish
Cuisine American, Comfort food, vegan, vegetarian
Keyword Instant Pot Broccoli Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 T olive oil
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 sweet onion chopped
  • 1/2 teas black pepper
  • 1 teas salt
  • 10 cloves of garlic chopped
  • 1/3 cup dry white wine
  • 4 cups vegetable or chicken broth
  • 1 cup whole wheat pearl couscous
  • 1 teas cumin
  • 1 teas turmeric
  • 1/2 teas crushed red peppers
  • 3 cups broccoli cut in small florets
  • 1 lemon, juice of

Instructions

  1. In the Instant Pot, under the sauté setting, sauté carrots, celery, onions, salt, black pepper and olive oil for about 7-8 minutes.

  2. Then add the garlic and sauté for a minute more.

  3. Add the wine and cook for 2 minutes.

  4. Turn off the Instant Pot and add broth, couscous, cumin, turmeric, crushed red peppers and broccoli, and stir.

  5. Place the lid on the Instant Pot and set to sealing.

  6. Set the Instant Pot on manual high pressure for 7 minutes. (It will take about 10 minutes to come to pressure).

  7. When the 7 minutes are up, let the Instant Pot naturally release for 10 minutes.

  8. Then quick release.

  9. Add the lemon juice, Stir and Serve.

Food Prep Tip: you can cut up the veggies on a food prep day to make this meal come together even quicker.

Want to try another Instant Pot Broccoli Recipe? Check out these: Instant Pot Broccoli Zucchini Soup, Instant Pot Cauliflower Broccoli Soup, Instant Pot Broccoli Cheese Risotto.

Continue Reading →

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

Continue Reading →

Sweet Potato Soup with Leeks, Coconut Milk and Thai Green Curry

This Sweet Potato Soup Recipe is amazing and healthy too! A lot of Sweet Potato Soup Recipes call for heavy cream and added sugar, which do not align with trying to eat healthy. Instead of adding those unhealthy ingredients, this Sweet Potato Soup Recipe puts a new twist on the traditional flavor by adding coconut milk and Thai green curry.  These flavors go perfect together! My sister Becky LOVES Thai Green Curry and Sweet Potatoes – I can’t wait for her to try this – I know she will LOVE this Sweet Potato Soup Recipe too! read more

Continue Reading →

Instant Pot Broccoli Zucchini Soup

Instant Pot Broccoli Zucchini Soup
Prep time: 10 minutes
Cook time: 55 minutes

Instant Pot Broccoli Zucchini Soup – Vegan Soup Recipes | Healthy Eats by Jennie

I have been on a kick with making Vegan Soup Recipes lately! The Instant Pot and an Immersion Blender are the perfect tools for making creamy Vegan Soup Recipes. This Vegan Soup Recipe and my other Vegan Soup Recipes are so delicious, you won’t even realize that they are Vegan! Vegan Soup Recipes are great for the cold months – keeps you warm and healthy! If you are a fan of Broccoli, you should try this recipe! Also check out some of my other creamy Vegan Soup Recipes: Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup.

Ingredients:

  • 1 T olive oil
  • 1 white onion chopped
  • 4 cups of broccoli florets
  • 4 medium white potatoes peeled and cut in 1-inch cubes (3 cups)
  • 2 zucchinis cut in 1-inch cubes (2 cups)
  • 7 cloves of garlic chopped
  • 6 cups of vegetable or chicken broth
  • ½ cup of fresh parsley chopped
  • ½ teas black pepper
  • 1 teas salt
  • 1 teas dried dill

 

Directions:

  1. Set Instant Pot to sauté mode and sauté onions with 1 T olive oil (add more olive oil if you need to) for 5-7 minutes.
  2. Then add garlic and sauté for 1 minute more.
  3. Turn off Instant Pot.
  4. Add to Instant Pot, the broccoli, potatoes, zucchini, parsley, broth, salt, black pepper, and dill and stir.
  5. Set Instant Pot to manual for 12 minutes.
  6. When timer is up, let the Instant Pot naturally release for 10 minutes and then quick release.
  7. Puree with an immersion blender or transfer to a blender and puree until smooth.
  8. Portion soup into bowls, and salt and pepper to taste as needed.

Notes:

This will take about 25 minutes to come to pressure.

Continue Reading →