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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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. read more

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Fiesta Black Beans

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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Instant Pot Philly Cheese ‘Shroom Risotto

Instant Pot Philly Cheese ‘Shroom Risotto – Risotto Recipe | Healthy Eats by Jennie

MistfitsMarket sent me a lot of mushrooms in one of my organic produce deliveries.  I thought, why not include them in a Risotto Recipe?!?! I was also in the mood for a Cheese Steak. I then decided to make a Risotto Recipe that fulfills that Cheese Steak craving. Since I live in Philly, I know how amazing Cheese Steaks are! But I can’t seem to come to calling this a cheese steak recipe when there isn’t any steak, therefore I am calling this Risotto Recipe – Philly Cheese ‘Shroom!  This is one of my favorite Risotto recipes, and I think that this may be yours too once you try it! When I tried it, my mind was blown on how amazing it was! read more

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Greek Quinoa Salad with Feta

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.

Greek Quinoa Salad with Feta

Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Mediterranean, vegetarian
Keyword Quinoa Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup cucumbers diced
  • 1/2 cup quinoa uncooked
  • 1/2 cup cherry tomatoes quartered
  • 8-10 pepperoncini peppers chopped
  • 1 T pepperoncini pepper juice
  • 1/4 cup red onions finely chopped
  • 2/3 cup fresh cilantro chopped
  • 1/4 cup green onions chopped
  • 1 Juice of a lemon
  • 2 T olive oil
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 8 oz feta cubed

Instructions

  1. Cook quinoa according to package directions and let cool.

  2. Put all ingredients in a medium sized mixing bowl and mix.

  3. Place in refrigerator for at least a half hour before serving.

To speed up the cooling of the quinoa, you can pop it in the refrigerator for about 15-20 minutes. Or you can make the quinoa earlier in the day or the day before.

This is a perfect recipe to make a head on a food prep day.

To make this salad Vegan, leave out the Feta, as it is still delicious!

Most of my produce I use to make my recipes is organic and delivered straight to my front door from Mistfits Market! Check them out – I LOVE it!

Also, check out my other Quinoa Salad Recipes: Quinoa Tabbouleh, Quinoa Caprese Salad

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Roasted Summer Squash Pepper Dip

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!

Roasted Summer Squash Pepper Dip

Course Side Dish, Snack
Cuisine American, vegan, vegetarian
Keyword Roasted Veggie Dip Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Ingredients

Roasting Phase Ingredients: • 3 small yellow squash peeled, cut in quarters longways and then cut in half (wide-wise) • 2 medium zucchinis peeled, cut in quarters longways and then cut in half (wide-wise)* • 1 red bell pepper cut in thick strips • 1 yellow bell pepper cut in thick strips • 6 cloves of garlic • 4 T olive oil • 1 teas salt • 1 teas black pepper

Blender Phase Ingredients: • 3 T tahini • Juice of 2 lemons (yielding 4 T lemon juice) • 1 T olive oil • ½ cup water • 1/2 teas salt • ½ teas black pepper • ½ teas crushed red pepper*

Instructions

  1. Preheat oven to 450.

  2. In a large mixing bowl, combine zucchinis, squash peppers, garlic, 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 and squash pieces are soft (depending on how large your zucchini / squash pieces 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. Place all Roasting phase and all blender phase ingredients in a blender, and blend until smooth.

* Crushed red peppers give this dip a spicy kick. If you don’t like spicy, you can reduce the amount or omit.

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 but you may have to blend a little longer than you would with the Vitamix.

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

If you are in the mood to try another Roasted Veggie Dip Recipe, also check out:  Roasted Eggplant and Red Pepper Spread; Roasted Zucchini Red Pepper Garlic Dip

This is a perfect recipe to make ahead for weekday lunches and snacks, and also a perfect one to bring to a party (this tastes so good that your friends would never notice that it is healthy and plant-based)!

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Instant Pot Pimento Cheese and Collard Greens Risotto

Instant Pot Pimento Cheese and Collard Greens Risotto – Vegetarian Risotto Recipes | Healthy Eats by Jennie

A big bunch of Collard Greens showed up in my organic produce delivery from MistfitsMarket.  Collard Greens remind me of southern food, which also reminds me of pimento cheese. I thought it would be a great idea to incorporate both in one of my Vegetarian Risotto Recipes! It turned out amazing! If you love collard greens and pimento cheese, then you will LOVE this Vegetarian Risotto Recipe!  With the Instant Pot, you can enjoy Risotto without all the stirring!   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!).

Restaurant Style Chipotle Salsa

Course Side Dish, Snack
Cuisine Mexican
Keyword Homemade Salsa Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 garlic clove
  • 1 medium/small red onion quartered
  • 2 limes, juice of
  • 1 chipotle pepper from a can in adobo sauce, plus 2 teas of adobo sauce
  • 1/2 of a jalapeno pepper (seeded)
  • 1 Handful of cilantro leaves (around ½ cup)
  • 1 14.5 oz can of fire roasted diced tomatoes
  • 1/2 teas salt
  • 1/4 teas cumin

Instructions

  1. Put all ingredients in a food processor.

  2. Process until it reaches your desired consistency.

  3. Serve with chips or as a topping.

Try this Homemade Salsa Recipe to accompany one of my other recipes: Amazing Black Bean Instant Pot Soup, Instant Pot – Mexican Fajita Quinoa Soup, Instant Pot Pinto Beans, Instant Pot Black Beans, One Pot – Mexican Fajita Quinoa Soup

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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.

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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.

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