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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Kale and Quinoa Salad with Spicy Thai Peanut Dressing

Kale and Quinoa Salad with Spicy Thai Peanut Dressing

I wanted to get into making more salads with Oil Free Salad Dressing.  In thinking of other dressings and dips that are oil free that I have made before, the delicious and flavorful dipping sauce I used in my Roasted Broccoli with Spicy Thai Peanut Dipping Sauce recipe came to mind. I transformed the dipping sauce in that recipe to a bold and flavorful Oil Free Salad Dressing. This salad is awesome with this spicy and tasty Oil Free Salad Dressing!
Course Salad
Cuisine thai
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Instructions

Salad Directions:

  1. Begin by cooking your quinoa (according to package directions).
  2. Then start making your dressing (See below for Dressing Directions).
  3. Once quinoa is done, divide quinoa into 2 salad bowls.
  4. Then top each with all remaining salad ingredients.
  5. Drizzle each salad bowl with 1 T of the dressing (or more to taste, you can also serve some dressing on the side). Each individual can then add more dressing as needed, and mix ingredients together within their own bowl.

Dressing Directions:

  1. Place all dressing ingredients in a medium-sized mixing bowl and whisk together until well blended.

Recipe Notes

Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator. This dressing can be spicy to some who do not like spicy; you can always reduce the amount of sriracha or omit depending on your spice tolerance (or of course add more if you like spicy). The above salad makes 2 servings, but the dressing makes more, so you could use the dressing on another day for more of this salad or some other salad variation.

kale and quinoa salad

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Roasted Sweet Potato, Red Pepper, Kale Bowls with Tahini Sauce

Roasted Sweet Potato, Red Pepper, Kale Bowls with Tahini Sauce

This Veggie Bowl Recipe is super delicious! I have made this Tahini Sauce with an earlier recipe that I posted - Broccoli Tahini. I was eager to make this sauce again, so I thought it would be tasty to pair it with this Veggie Bowl Recipe. I was right – this Tahini Sauce is amazing with it! The Tahini Sauce really compliments the roasted Sweet Potatoes – I think they were meant to be together! I will absolutely make this Veggie Bowl Recipe a lot more in the future!
Course Main Course
Cuisine Mediterranean
Keyword vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

Roasting Pan Ingredients:

  • 2 small sweet potatoes cut in ½ inch cubes
  • 1 small red onion cut into thick strips
  • 1 red bell pepper cut into thick strips and halved
  • ½ teas salt
  • ½ teas pepper
  • 2 T olive oil
  • 2 cups of Kale
  • Olive oil cooking spray
  • ½ cup quinoa cooked

Tahini Ingredients:

  • 2 cloves garlic
  • Handful of cilantro leaves
  • 1/3 cup tahini sesame paste
  • ½ cup water
  • Juice of 2 lemons
  • ¾ teas cumin
  • ½ teas salt

Instructions

Veggie Directions:

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, red onions, pepper, salt, black pepper and olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. You can start to cook your quinoa at this time if you haven’t yet made it.
  5. Remove from oven and flip / toss around and check if sweet potatoes are mostly cooked through with a fork (if fork can go into sweet potatoes easy) (if not roast for 5 roast for 5 minutes).
  6. When sweet potatoes are mostly cooked (fork goes into easy), then add kale to baking sheet and roast for 5 more minutes (until kale is slightly crispy – keep monitoring the kale if you cook for longer – you don’t want to burn the kale).
  7. When your vegetables are roasting, you can make your Tahini Sauce (see Tahini Sauce Directions below).
  8. When your veggies are done, assemble your bowls (this makes 2) by placing quinoa on the bottom, then top with veggies, and drizzle tahini sauce on top. You can also serve the tahini sauce on the side and you can dip / drizzle as you eat.

Tahini Sauce Directions:

  1. In a food processor, chop garlic and cilantro.
  2. Then add all remaining ingredients until well combined.

sweet potato tahini bowls

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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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