Spicy Gochujang Noodles with Veggies

Spicy Gochujang Noodles with Veggies – Healthy Gochujang Recipe | Healthy Eats by Jennie

I was introduced to the wonderful taste of Gochujang by this Japanese / Korean restaurant (Osaka) that is close by my work where they have these delicious rice bowls with this amazing spicy Gochujang sauce! Craving some Gochujang flavor, I wanted to create a spicy delicious Healthy Gochujang Recipe! I came up with this recipe that incorporates veggies and Japanese udon noodles! This recipe is also a quick and easy meal to make on a busy weekday night. What really makes this meal is the sauce! But watch out – this sauce is spicy! read more

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Kick My Cold’s Ass Veggie Soup

Kick My Cold's Ass Veggie Soup – Immune System Boost Recipe | Healthy Eats by Jennie

It’s cold season, so we all need an Immune System Boost Recipe to either kick that cold’s ass or prevent a cold from kicking your ass! During the holiday season, we were not eating as much healthy eats as we normally would with all the holiday parties and holiday fun! So of course, both Jimmy and I caught colds! Starting this year off, and since cold season and winter will still be in effect for a few months, I wanted to create an Immune System Boost Recipe to Boost our immune systems and keep those colds away! I pretty much googled foods to either kick a cold or prevent a cold and put as many of them in a soup that I could. Big ones that kept on coming up in my search were red peppers, celery, carrots, garlic, ginger, broth, chick peas, dark leafy greens and citrus. This Immune System Boost Recipe has all these foods and turned out both delicious and comforting! read more

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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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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

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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.

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Heartburn Relief Veggie Soup

Heartburn Relief Veggie Soup

Course Main Course, Side Dish, Soup
Cuisine American, Comfort food
Keyword Heartburn Relief Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups finely chopped celery
  • 1 large white onion chopped
  • 1 cup carrots chopped
  • 2 T olive oil
  • 7 cloves of garlic chopped
  • 1 teas freshly grated ginger
  • 6 cups vegetable or chicken broth
  • 1 teas salt
  • 1/2 teas black pepper
  • 2 teas turmeric
  • 1 1/2 teas fennel seeds
  • 1/2 teas cumin
  • 1/2 cup fresh chopped parsley
  • 1/2 cup brown rice (I used Rice Select Jasmati Brown Rice – http://www.riceselect.com/products/jasmati-and-kasmati/ I get mine at Wegman’s)
  • 1 cup fresh spinach chopped

Instructions

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

  2. Turn down to medium and add garlic and ginger and sauté for 2 more minutes.

  3. Add broth, salt, black pepper, turmeric, fennel seeds, cumin and chopped parsley.

  4. Turn heat back up to medium high and simmer for 5 minutes uncovered, and then 5 more minutes covered.

  5. Remove the lid, and add the rice, and stir and bring to a boil.

  6. Turn heat down to medium-low, put the lid back on and simmer for 35-45 minutes (until rice is fully cooked).*

  7. When rice is cooked, remove lid and add spinach, and cooked for a few more minutes until spinach is wilted.

Recipe Notes

*Cooking times may take a little longer, depending on your brand of rice.

Celery is great for heart burn! For another tasty Heart Burn Relief Recipe, check out my Instant Pot Celery Zucchini Soup Recipe!

heartburn relief veggie soup

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Instant Pot Celery Zucchini Soup

Instant Pot Celery Zucchini Soup

I have been reading that celery is an amazing food with tons of health benefits such as lowering cholesterol, reducing blood pressure, detoxing, improves heart health, supports weight loss and so much more!  With all these benefits, I want to make a Celery Recipe. I really love my Instant Pot Cauliflower Zucchini Soup, so I based this Celery Recipe with the foundations of that one in mind.  This Celery Recipe turned out awesome – it is so delicious, and the bonus is that it is super healthy! It is creamy (without having to use any dairy), and very comforting, and flavorful! Be healthy and enjoy!
Course Soup
Cuisine vegetarian
Keyword vegetarian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 ½ T olive oil
  • 1 white onion chopped
  • 3 cups of chopped celery
  • 4 medium white potatoes peeled and cut in 1-inch cubes
  • 2 zucchinis cut in 1-inch cubes
  • 8 cloves of garlic chopped
  • 6 cups of vegetable or chicken broth
  • ½ cup of fresh parsley chopped
  • ½ teas black pepper
  • ½ teas salt
  • Chopped scallions for garnish – optional

Instructions

  1. Set Instant Pot to sauté mode and sauté onions and celery with 1 ½ 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 potatoes, zucchini, parsley, broth, salt and black pepper and stir.
  5. Set Instant Pot to manual for 15 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 top with scallions if desired, and salt and pepper to taste as needed.

Recipe Notes

This will take about 25 minutes to come to pressure.

instant pot celery zucchini soup

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Instant Pot Cauliflower Zucchini Soup

Instant Pot Cauliflower Zucchini Soup
Prep time: 5-10 minutes
Cook time: 40 minutes

Instant Pot Cauliflower Zucchini Soup – Instant Pot Vegan Soup Recipe | Healthy Eats by Jennie

This Instant Pot Vegan Soup Recipe is so delicious, it is hard to believe that there isn’t any cream or dairy in it. It comes out creamy, silky, smooth and will make your belly warm and happy.  The Instant Pot makes it easy to make this Instant Pot Vegan Soup Recipe (and only need to use one pot – the Instant Pot). This Instant Pot Vegan Soup Recipe is comforting and filling and is perfect to enjoy on a Fall day.

Ingredients:

  • 1 white onion chopped
  • 1 T olive oil
  • 6 cloves of garlic chopped
  • 4 small white potatoes peeled and cut in 1-inch cubes
  • 1 medium head of cauliflower cut into florets
  • 1 zucchini cut in 1-inch cubes
  • 4 cups of vegetable or chicken broth
  • ½ teas black pepper
  • ½ teas salt
  • Chopped scallions (for garnish – optional)

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 potatoes, cauliflower, zucchini, broth, salt and black pepper and stir.
  5. Set Instant Pot to manual for 15 minutes.
  6. When timer is up, let the Instant Pot naturally release for 5 minutes and then quick release.
  7. Puree with an immersion blender or transfer to a blender and puree.
  8. Portion soup into bowls, and top with scallions if desired.

 

Notes:

This will take about 15 minutes to come to pressure.

If you love your Instant Pot as much as I do and are looking for another Instant Pot Vegan Soup Recipe, check out these other recipes I posted: Chilly Day – Instant Pot Lentil Soup, Instant Pot – Mexican Fajita Quinoa Soup, Amazing Black Bean Instant Pot Soup.

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Miso Veggie Noodle Soup

Miso Veggie Noodle Soup

I needed to make a Healing Soup Recipe, because I had a case of heartburn from too much fun over the weekend. I find miso soup to be quite comforting, so I decided to make a variation of my Miso Soup with Veggies and Quinoa recipe and turn it into a Healing Soup Recipe. I upped the amount of carrots, tofu, garlic, added some ginger, and swapped out the quinoa for some noodles. Since I was using noodles, I increased the amount of liquid and miso.  This turned out to be the perfect Healing Soup Recipe version of miso soup! It reminded me of how chicken noodle soup used to make me feel as a kid – but this is planted based and healthier! I will absolutely make this healing soup recipe again and again, especially if I am feeling under the weather or if the weather outside is chilly!
Course Soup
Cuisine Japanese
Keyword vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 T olive oil
  • 1 ½ cup chopped carrots
  • 1 small red onion chopped
  • 5 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 10 cups of water
  • 2/3 cup of white miso paste
  • 1 cup scallions chopped
  • 2 cups chopped spinach
  • 14 oz tofu cut in small cubes
  • 7.7 oz package of brown rice noodles I used Wegman’s brand

Instructions

  1. In a Dutch oven or stock pot, with the olive oil, over medium heat, sauté carrots and onions for 10 minutes.
  2. Then add garlic and ginger and sauté for 2 more minutes.
  3. Add water to the pot, stir, and turn up heat to high.
  4. Then add the miso to the pot and stir (occasionally) for about 5-7 minutes, until the miso has melted in with the liquid.
  5. Once the water has come to a boil, turn the heat down to medium low, cover the pot with a lid, and cook for 20 minutes.
  6. Meanwhile you can cook your rice noodles in a separate pot.
  7. Uncover the pot and add scallions, spinach and tofu and cook (covered) for another 10 minutes.
  8. Then add cooked noodles and cook for 2 more minutes (uncovered).

Recipe Notes

If you are not serving the soup right away, but want to keep the soup warm, turn the burner down to low heat.

miso noodle veggie soup

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Instant Pot Black Beans

Instant Pot Black Beans

I love making my Instant Pot Black Bean Soup recipe, it is so delicious, but sometimes I want all those flavors, but not as a soup. I decided to try to make a version of my Instant Pot Black Beans with less liquid to see how that turned out. Well, this turned out perfect! These Instant Pot Black Beans are so versatile and can be used and enjoyed in various ways.  You can use these Instant Pot Black Beans in tacos, enchiladas, burritos, burrito bowls, tostadas, as a side and much more.  You can also just simply serve these Instant Pot Black Beans in a bowl, and place some toppings on it, such as cilantro, cheese, Greek yogurt, sour cream, etc. This recipe makes a lot of beans, so this is perfect to make on a food prep Sunday. Then you can use it in a variety of ways during the week or even put it in the freezer and use for an easy future meal! I made enchiladas with mine and froze the rest in 2 other containers for future meals.
Course Side Dish
Cuisine Mexican
Keyword vegetarian
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 T olive oil
  • 1 sweet onion chopped
  • 1 green bell pepper chopped
  • 1 jalapeño pepper chopped optional
  • 5 cloves of garlic chopped
  • Juice of 2 limes should be 2 T lime juice
  • 4 cups vegetable or chicken broth
  • 1 can fire roasted diced tomatoes
  • 1 lb. dried black beans do not pre-soak
  • 2 teas Franks Hot sauce or hot sauce of choice – but I recommend Franks
  • 1 T chili powder
  • 2 teas cumin
  • 1 teas coriander powder
  • 1 bay leaf
  • ¼ teas salt

Instructions

  1. Using sauté setting on instant pot, sauté onions and peppers with olive oil for 4 minutes.
  2. Then add garlic and sauté for 1 more minute.
  3. Turn off instant pot, add remaining ingredients and stir.
  4. Place the lid on and set vent to sealing.
  5. Set manual high pressure to 40 minutes.
  6. Let pressure naturally release.
  7. When depressurized, remove lid, stir and get rid of bay leaf.

Recipe Notes

This will take around 20 minutes to come to pressure under manual setting. It will take around 20 minutes to naturally release. Another great idea is to puree it in a food processor and serve it as a creamy side or spread.

instant pot black beans

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