Spinach and Feta Pasta Salad

Spinach and Feta Pasta Salad – Pasta Salad | Healthy Eats by Jennie

I love a great Pasta Salad! Pasta Salad is the perfect dish to make for either a Summer side dish or a meal. Jimmy loves this pasta salad too! This Pasta Salad recipe is flavorful and refreshing with the delicious tastes of fresh herbs, lemon, and feta, with lots of spinach! You can make this Pasta Salad on a food prep day and enjoy it all week! It would also be a big hit at a party or picnic! I know you will love this Pasta Salad as much as we do! read more

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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!

Spicy Gochujang Noodles with Veggies

If you are craving some Gochujang flavor check out this spicy delicious Healthy Gochujang Recipe that incorporates veggies and Japanese udon noodles! This Healthy Gochujang Recipe is also a quick and easy meal to make on a busy weekday night.

Course Main Course, Side Dish
Cuisine Asian, Korean
Keyword Healthy Gochujang Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 red onion chopped
  • 1 green bell pepper chopped
  • 2 T olive oil
  • 7 cloves of garlic chopped
  • 2 teas freshly grated ginger
  • 3 T Gochujang paste
  • 3 T reduced sodium soy sauce
  • 4 cups vegetable or chicken broth
  • 3 teas agave nectar
  • 3 T rice wine vinegar
  • 1/2 cup green onions chopped (green and white parts)
  • 1 9.5 oz package of udon Japanese wheat noodles
  • 2 cups fresh chopped spinach
  • Toasted sesame seeds for topping (optional)

Instructions

  1. In a wok or large sauce pan, over medium high heat, sauté red onions, green peppers, with olive oil for 5 minutes

  2. Reduce to medium low and add garlic and ginger and sauté for 1 minute more (constantly stirring so that the garlic doesn’t burn); you can add a little more olive oil if you need to.

  3. Add Gochujang paste and soy sauce and stir for 1 more minute.

  4. Then add broth, agave nectar, rice wine vinegar and green onions and let simmer for 15 minutes.

  5. Meanwhile, cook your noodles; drain when finished and set aside.

  6. Add cooked noodles and spinach to the wok, stir well until combined and let simmer for about 2-3 more minutes until the spinach has wilted.

Recipe Notes

This is SPICY! Use less Gochujang paste to turn down the heat.

For the Japanese udon wheat noodles, I use Hakubaku brand.

Craving another Healthy Gochujang Recipe? Check out my Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce recipe!

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Cauliflower Red Lentil Tikka Masala

Cauliflower Red Lentil Tikka Masala – Vegetarian Tikka Masala Recipe | Healthy Eats by Jennie

If you didn’t know, my all-time favorite Indian dish of all time is Chicken Tikka Masala! Chicken Tikka Masala is not considered a healthy eat, as it typically may include lots of butter and cream! And it also has chicken, which doesn’t follow my weekday vegetarian plan. I have previously made a Vegetarian Tikka Masala Recipe, and absolutely love the flavor of the sauce! I couldn’t wait to have that sauce again and try out different veggie ingredient variations.  This one has made me equally happy! Be sure to check out the tofu version: Veggie Tofu Tikka Masala.

Cauliflower Red Lentil Tikka Masala

Course Main Course
Cuisine Indian, vegan, vegetarian
Keyword Vegetarian Tikka Masala Recipe

Ingredients

  • 2 T olive oil
  • 1 red bell pepper chopped
  • 1 sweet onion chopped
  • 1 jalapeno pepper seeded and chopped
  • 8 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 1 28 oz can of crushed tomatoes
  • 1 15.5 oz can of chick peas drained and rinsed
  • 1 13.5 oz can of reduced fat coconut milk
  • 1/2 cup red lentils
  • 3 teas garam masala
  • 2 teas turmeric
  • 1 T ground coriander
  • 1/2 teas cardamom
  • 2 teas salt
  • 1 teas cumin
  • 1 teas chili powder
  • 1 juice of a lemon
  • 2 teas agave nectar
  • 1/4 cup chopped cilantro (leaves and stems)
  • 1 medium-small head of cauliflower (about 2 ½ - 3 cups)
  • 1 bunch of swiss chard chopped (about 3 cups)
  • 2 cups spinach

• Extra chopped cilantro for topping • Serve with Rice or Pita or Nan

Instructions

  1. In a Dutch oven or stock pot, over medium heat, sauté onions and peppers with olive oil for 10 minutes.

  2. Add garlic and ginger and sauté for 2-3 minutes more.

  3. Turn heat down to medium low and add crushed tomatoes, coconut milk, lentils, garam masala, turmeric, coriander, cardamom, salt, cumin, chili powder, lemon juice, agave nectar and cilantro – stir well.

  4. Cover and simmer for 15 minutes.

  5. Add cauliflower and simmer for 15 minutes more.

  6. Add swiss chard and simmer for 15 minutes more.

  7. Serve in bowls with rice and/or nan or by itself!

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Instant Pot Spinach and Artichoke Dip Risotto

Instant Pot Spinach Artichoke Risotto – Instant Pot Vegetarian Risotto Recipe | Healthy Eats by Jennie

I LOVE Risotto and LOVE Spinach and Artichoke Dip! I thought that it would be genius to make an Instant Pot Vegetarian Risotto Recipe that tastes like Spinach and Artichoke Dip! Risotto is amazing and Spinach and Artichoke Dip is amazing – both together ABSOLUTELY makes the best Instant Pot Vegetarian Risotto Recipe!  With the Instant Pot, you can enjoy Risotto without all the stirring!

Instant Pot Spinach and Artichoke Dip Risotto

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

Ingredients

  • 1 large sweet Vidalia onion chopped
  • 2 T olive oil
  • 1 teas black pepper
  • 1 teas salt
  • 8 cloves of garlic chopped
  • 1 14 oz can of quartered artichokes in brine chopped
  • 2/3 cup dry white wine
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • 1/2 teas crushed red pepper
  • 4 cups fresh spinach chopped
  • 8 oz extra sharp white cheddar shredded (I used Cracker Barrel Aged Reserve) (reserve about 2 T finely shredded for topping)
  • 1/2 cup Parmesan cheese grated

Instructions

  1. Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.

  2. Add garlic and sauté for 1 minute more.

  3. Add white wine, and sauté for 1 minute more.

  4. Add rice and stir to combine.

  5. Turn off Instant Pot.

  6. Add 3 ¾ cups of the broth, artichokes, ¼ teas crushed red pepper, and stir to combine.

  7. Place lid on and set vent to seal.

  8. Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).

  9. Meanwhile, chop your spinach and shred your cheese.

  10. When Instant Pot timer is complete, quick release.

  11. Remove lid and add spinach, and ¼ cup of broth, and stir until well combined.

  12. Add cheddar and Parmesan cheese, ½ teas black pepper, ½ teas salt and ¼ teas crushed red pepper and stir well.

  13. Then add spinach and stir well.

  14. Serve in bowls with a little extra cheese on top of desired.

Try on a food prep Sunday for some weekday meals. I made this on a food prep Sunday, and enjoyed this ALL week for my lunches, as this makes around 5 hearty servings.

You can also try another Instant Vegetarian Risotto Recipe on a food prep Sunday too. Be sure to also check out my Instant Pot Broccoli Cheese Risotto, Instant Pot Zucchini Risotto, and my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.

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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!

Kick My Cold's Ass Veggie Soup


Course Main Course, Side Dish, Soup
Cuisine American, Comfort food
Keyword healthy soup, Immune System Boost Recipe, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 large red bell pepper chopped
  • 1 cup finely chopped celery
  • 1 large red onion chopped
  • 1 cup carrots chopped
  • 2 T olive oil
  • 8 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 8 cups vegetable or chicken broth
  • 1 teas salt
  • 1/2 teas black pepper
  • 1/4 teas crushed red peppers
  • 2 teas turmeric
  • 1/2 teas dried oregano
  • 1/2 cup fresh chopped basil
  • 1/2 cup quinoa (uncooked)
  • 1 15.5 oz can chick peas rinsed and drained
  • 2 Small lemons (Juice of)
  • 2 cups fresh spinach chopped

Instructions

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

  2. Turn down to medium and add garlic and ginger and sauté for 2-4 more minutes.

  3. Add broth, salt, black pepper, crushed red peppers, turmeric, oregano and chopped basil.

  4. Turn heat back up to medium high and simmer for 5 minutes uncovered.

  5. Add the quinoa, chick peas, lemon juice and stir and bring to a boil.

  6. Turn heat down to medium-low, put the lid back on and simmer for 20 minutes (until quinoa is fully cooked).

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

  8. Add 1 cup of water if more liquid is needed.

This soup can also be frozen to keep in your freezer in case you need it in a pinch! Celery is great for heart burn! If your ailment is not so much a cold but is Heart Burn, check out my recipes that may help kick your Heart Burn: Heartburn Relief Veggie Soup and Instant Pot Celery Zucchini Soup.

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Thai Green Curry with Veggies and Roasted Sweet Potatoes

Thai Green Curry with Veggies and Roasted Sweet Potatoes

This Healthy Green Curry Recipe goes out to my sister Becky! Me and Becky LOVE eating Thai food together! She LOVES Green Curry! Thai curry dishes may not be the healthiest for you though. I wanted to come up with a Healthy Green Curry Recipe, that is just as delish but is also healthy. This Healthy Green Curry Recipe uses reduced coconut milk rather than the full fat version, and rather than chicken or other type of meat, loads this up with sweet potatoes and veggies. This Healthy Green Curry Recipe is delicious! Becky – I hope you LOVE this as much as I do!
Course Main Course
Cuisine thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 medium sweet potatoes cut into ½ inch cubes should be 2 cups
  • ¼ teas salt
  • ¼ teas black pepper
  • ¼ teas chili powder
  • 2 T olive oil
  • 1 cup of rice optional
  • 1 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 cup of chopped carrots
  • 4 cloves of garlic
  • 3 T green curry paste
  • 1 13.5 oz can reduced fat or light coconut milk
  • 1 ½ cups vegetable or chicken broth
  • 2 cups of fresh spinach chopped
  • ½ cup of chopped cilantro plus 1-2 T extra for topping if desired
  • ½ cup of chopped peanuts plus 1-2 T extra for topping if desired
  • Limes for garnish / serving – optional

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, black pepper, salt, black pepper, chili powder and 2 T olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. Meanwhile, cook your rice (if serving over rice).
  5. In a Dutch oven or stock pot, over medium high heat, sauté the peppers, onions and carrots for 5 minutes with 1 T olive oil.
  6. Reduce heat to medium, add garlic and sauté for 1-2 more minutes.
  7. And then add curry paste, combine and cook for another minute.
  8. Add coconut milk, broth and roasted sweet potatoes, cover and simmer for 15 minutes.
  9. Remove cover and turn heat down to medium low, add spinach, peanuts and cilantro and simmer for 3-5 minutes.
  10. Portion onto bowls, over/alongside of rice, top with cilantro and peanuts, and serve with wedges of limes (optional).

Recipe Notes

This Healthy Green Curry Recipe tastes delicious leftover.

If you like it spicy, top it off with a little sriracha!

Also check out my Healthy Red Curry Recipe: Thai Red Curry Coconut Veggie Noodle Soup.

thai veggie green curry

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Salad with Carrot Orange Ginger Miso Dressing

Salad with Carrot Orange Ginger Miso Dressing

I LOVE getting the house salads as sushi / Japanese restaurants since the Orange Ginger Dressing is so tasty! There are several ways I have been making this Orange Ginger Dressing, and here is one of my versions that includes Miso Paste. Orange Ginger Dressing is oil free and extremely healthy. I hope you enjoy this version of Orange Ginger Dressing as much as I do!

Course Salad
Cuisine Japanese
Keyword vegetarian
Servings 2 large salads

Ingredients

Dressing Ingredients:

  • 10 baby carrots
  • 1 T freshly grated ginger
  • 1 small yellow or white onion about size of a ½ cup quartered
  • Juice of an orange 3 T
  • 3 T white miso paste
  • 1 T reduced sodium soy sauce
  • 2 T rice vinegar

Salad Ingredients:

  • 3-4 cups of Chopped Spinach
  • 1 green bell pepper chopped
  • 1 cucumber diced
  • 1 to mato diced
  • 2-3 T scallions green onions chopped

Instructions

  1. Make the dressing by placing all ingredients in a food processor and process for a few minutes until well blended.
  2. Assemble the salad by placing spinach at the bottom of individual salad bowls, and then top with the remaining salad ingredients.
  3. Then top the salads off with a few Table spoons of the dressing (you can also serve some of the dressing on the side).

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.

The above salad ingredients can make about 2 large salads or 4 small salads.

You will likely have extra dressing to make more salads.

For dinner one night, try pairing this salad with one of my miso soup recipes: Miso Veggie Noodle Soup or Miso Soup with Veggies and Quinoa.

ginger miso salad

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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 Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

Here is another amazing Instant Pot Risotto Recipe! I have said this before in my first Instant Pot Risotto post, but I will keep saying this – the Instant Pot makes perfect Risotto (without all the mixing)! If you are a risotto lover, then you should get an Instant Pot ASAP! I LOVE mushrooms, but unfortunately, Jimmy does NOT. He was away for the night, so I had to do dinner on my own, which was my chance to make something with mushrooms! This mushroom Instant Pot Risotto Recipe is inspired by flavors from one of my favorite Philadelphia chefs Jose Garces – in 2 of his restaurants (Amada and Distrito), he has amazing mushroom flatbreads! With these mushroom flatbreads on my mind, I whipped up this delicious Instant Pot Risotto Recipe!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Risotto Ingredients:

  • 1 T olive oil
  • 1 large red onion diced
  • 8 oz of baby portobello mushrooms chopped
  • 4 cloves of garlic chopped
  • 2/3 cup of Sherry wine
  • 1 ½ cups of Arborio rice
  • 4 cups of vegetable or chicken broth
  • ¼ teas black pepper
  • ¼ teas salt
  • 2 cups of chopped baby spinach
  • 1 cup Manchego cheese plus a little extra for topping if desired
  • 2 T of Scallions
  • Drizzle of Truffle oil optional

Cilantro Lime Crema Ingredients (optional):

  • 1 cup of sour cream
  • ¼ cup cilantro
  • Juice of ½ a lime
  • ¼ teas black pepper
  • ½ teas salt

Instructions

  1. Set Instant Pot to sauté, and sauté onions with olive oil for 8 minutes (add more olive oil if you need to).
  2. Add mushrooms and sauté for another 5 minutes.
  3. Add garlic, and sauté for 1-2 more minutes.
  4. Add sherry and cook for 3 more minutes.
  5. Add rice and stir to combine.
  6. Turn off Instant Pot.
  7. Add broth, stir to combine.
  8. Place lid on and set vent to seal.
  9. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  10. When complete, quick release.
  11. Remove lid and add cheese, salt, black pepper, scallions, and spinach and combine well.
  12. Let cook for 5 minutes.
  13. If you are making the crema topping – just place all ingredients in a food processor and process until well blended.
  14. Serve risotto in bowls – top with a drizzle of crema, cheese and a drizzle truffle oil (if desired) or just serve by itself.

Recipe Notes

This risotto is delicious without the toppings, but if you like to have fun with toppings, go for it! The truffle oil really makes all the flavors pop!

instant pot mushroom risotto

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Veggies and Quinoa Miso Soup

Veggies and Quinoa Miso Soup
Prep time: 10 minutes
Cook time: 35 minutes

Miso Soup with Veggies and Quinoa – Miso Soup | Healthy Eats by Jennie

I love going to Japanese restaurants and getting miso soup – it is so comforting! However, a cup of traditional miso soup isn’t enough for a whole meal. I wanted to come up with a miso soup recipe that you can have for a meal – I did that with including a bunch of veggies and quinoa. This turned into a healthy, comforting, and delicious meal!

Ingredients:

  • 1 T olive oil
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 2 cloves of garlic minced
  • 8 cups of water
  • 1/3 cup of white miso paste
  • ¼ cup quinoa uncooked
  • ¾ cup scallions chopped
  • 2 cups chopped spinach
  • 7 oz tofu cut in small cubes

Directions:

  1. In a Dutch oven or stock pot, with the olive oil, over medium heat, sauté carrots and celery for 5 minutes.
  2. Then add garlic and sauté for 2 more minutes.
  3. Add water to the pot and then stir.
  4. Then add the miso to the pot and stir for 1-2 minutes until miso has melted in with the liquid.
  5. Add the quinoa, cover the pot with a lid, and cook for 15 minutes.
  6. Uncover the pot and add scallions, spinach and tofu and cook (uncovered) for another 10 minutes.

Notes:

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

Veggies & Quinoa Miso Soup

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