Jeanette’s Mexican Corn Quinoa Salad

Mexican-Corn-Quinoa-Salad-Topview1Jeanette Chen of Jeanette’s Healthy Living shares this festive, summer salad, whose idea comes from the Mexican street food called Esquites, which is served in little cups. It’s a mixture of boiled or sautéed corn, mayonnaise, Cojita cheese, cilantro and chili powder. Sometimes jalapeño peppers are added too. What she loves about this recipe is the combination of sweet (from the corn), spicy (chili powder), and salty (Cojita cheese). This recipe is on the milder side but you can spice it up by adding additional cayenne pepper or chili powder. This serves 25, buffet style, so feel free to half it for a smaller crowd.
Jeanette’s Mexican Corn Quinoa Salad
2 teaspoons olive oil
3 cups corn
2 cloves garlic, minced
4 cups cooked quinoa
2½ cups cherry tomatoes, halved
1½ cups cooked black beans
1 cup cojita cheese (feta or romano cheese would also work), crumbled
3 tablespoons fresh cilantro, minced
3 tablespoons scallions, minced
2 limes, juiced
1½ teaspoon chili powder
a few dashes of cayenne pepper
2 tablespoons extra virgin olive oil
sea salt, to taste
fresh ground pepper, to taste
Heat olive oil in a large skillet. Sauté corn and garlic until corn has some brown spots (that’s the caramelization that makes the corn even sweeter). Transfer to a large bowl and toss in the rest of the ingredients. Season to your liking with additional chili powder, cayenne pepper, salt and pepper.
Follow the delicious recipes of Jeanette on her website:

Banana Berry Flaxseed Smoothie Bowl

smoothierecipe1Talk about a great way to start your day! Jeanette from Jeanette’s Healthy Living shared this recipe which can be made with yogurt or non-dairy yogurt for anyone who might be lactose intolerant. We carry the So Delicious Brand non-dairy alternative in both Vanilla and Coconut.
Banana Berry Flaxseed Smoothie Bowl
1 5.3 ounce container Vanilla Dairy-Free Yogurt Alternative
1 cup frozen banana slices
1 tablespoon ground flaxseeds
1 tablespoon organic virgin coconut oil
Unsweetened coconut

Mini Crustless Asparagus Red Bell Pepper Ham Quiche

Screen Shot 2016-03-22 at 5.38.08 PMOnly a couple more days before you have that delicious ham in the house will a table full of stunning spring vegetables! Jeanette Chen of Jeanette’s Healthy Living blog has a great recipe for you. These small quiches are perfect for Easter breakfast or brunch or as a leftover solution – they reheat well too. Since these mini quiches are crustless, they are less work than regular quiches, and they’re naturally gluten-free. Divide all the filling ingredients evenly into the muffin tins before pouring in the egg mixture to ensure each mini quiche gets the same amount of asparagus, ham and cheese. These can be stored in the refrigerator, but Jeanette recommends putting a paper towel underneath the quiches to absorb any excess liquid. Reheat in a toaster oven or microwave briefly.
Jeanette’s Mini Crustless Asparagus Red Pepper Ham Quiche
4 eggs
1⅓ cup organic milk
1 teaspoon dried thyme
⅛ teaspoon ground nutmeg
½ teaspoon sea salt
½ teaspoon pepper
1 tablespoon extra virgin olive oil
1 cup asparagus, chopped
½ cup red bell pepper, chopped
½ cup organic scallions, chopped
1 cup uncured ham, chopped
4 ounces gruyere cheese, shredded
Preheat oven to 350 degrees. Whisk together eggs, milk, thyme, nutmeg, salt and pepper in a large bowl.
Heat olive oil in a large sauté pan. Add asparagus, red bell pepper, and half the chopped scallions. Sauté until asparagus is just tender, but still bright green; let cool. Spray nonstick 12 cup muffin tin with cooking spray. Divide vegetable mixture, ham and cheese among 12 cup muffin tin. Carefully pour egg mixture on top. Bake 20 minutes, until quiches are firm and tops are lightly browned. Visit Jeanette’s blog for her amazing recipes!
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Miso Orange Glazed Scallops with Stir-Fry Vegetable Soba Noodles

Miso-Glazed-Scallops-with-Stir-Fry-Vegetable-Soba-NoodlesNeed a recipe to charm your Valentine this weekend? This dish of Miso Orange Glazed Scallops with Stir-Fry Vegetable Soba Noodles is a wonderful way to enjoy fresh produce and seafood at its finest. It’s light yet satisfyingly delicious. Jeanette Chen from Jeanette’s Healthy Eating shared this recipe which, although it has a number of ingredients, it quite easy to prepare. Our U.S. Wild Scallops, which are so fresh that we offer a 200% guarantee, are the mainstay of this meal.
Ingredients  (Serves three)
2 bunches (3.8 ounces total) dried gluten-free soba noodles
1½ tablespoons light miso
2 tablespoons fresh squeezed orange juice
2 tablespoons mirin
2 teaspoons sesame oil, divided
1 tablespoon finely chopped ginger
1 large clove garlic, minced
1 teaspoon sambal olek
10 ounces fresh scallops
2 teaspoons olive oil
1 cup scallions, cut into 1½” pieces, white and green parts
1½ cups snow peas, trimmed
1 cup red bell pepper, cut into strips
½ cup carrots, julienned
2 cups baby bok choy, cut into bite size pieces
1 cup shitake mushrooms, sliced
1 teaspoon gluten-free soy sauce
black sesame seeds
1. Cook soba noodles according to package directions; rinse in cold water; drain and set aside.
2. In a bowl, mix together miso, orange juice, mirin, 1 teaspoon sesame oil, ginger, garlic and sambal olek. Add scallops and toss gently to coat. Cover and marinate 15-30 minutes in the refrigerator.
3. Remove scallops from marinade using slotted spoon (save the marinade) and place on baking sheet that has been lined with foil and oiled. Turn scallops over so the other side has a little oil on it. Broil 7-9 minutes until cooked through.
4. Heat oil in wok or large skillet. Add white parts of scallions and stir-fry a minute. Add snow peas, carrots, bok choy, and mushrooms; stir fry about a minute; add reserved marinade, 1 teaspoon sesame oil, soy sauce and remaining scallions. Cook another minute. Add cooked soba noodles and toss to coat and heat through.
5. Plate soba noodles and arrange scallops on top. Sprinkle with black sesame seeds.
You can find her recipe and wonderful story here

Gluten-Free Breadcrumb Crusted Spiced Chicken Tenders Recipe

Gluten-Free-Breadcrumb-Crusted-Spiced-Chicken-Tenders-3This week we’re sharing a Gluten Free Kid-friendly recipe from Jeanette’s Healthy Living. “These Gluten-Free Breadcrumb Crusted Spiced Chicken Tenders are sure to please. Spices bump up the flavor in this kid favorite meal.

Now that we only have one son at home, cooking dinner has really changed. I never imagined I would only have to cook for one child. The amount of food we used to go through with the three older boys at home was a ton, not to mention the grocery bills, so we are now at the opposite end of the spectrum, with a pre-teen who eats a sliver of what his older brothers did in high school.

Our youngest is probably the pickiest eater in the family and the moodiest when it comes to meal time. If he doesn’t “feel like” eating something, convincing him that he has to can be a real challenge. So, there are days I want dinner to be a no-brainer – what kid doesn’t like chicken tenders after all.

I still want to make sure my son continues to be exposed to a variety of foods and cuisines, so when I made these chicken tenders recently, I bumped up the spices, using coriander, cumin and Spanish smoked paprika.”

Gluten-Free Spiced Chicken Tenders

1 pound chicken tenders or skinless, boneless chicken breast, cut into strips
1 cup gluten-free breadcrumbs (I used Aleias gluten-free Italian Bread Crumbs)
1 teaspoon garlic powder
1/2 teaspoon Spanish smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon sea salt
1 large egg, lightly beaten
a few drizzles olive oil

1. Preheat oven to 425 degrees.
2. In a small bowl, mix together garlic powder, Spanish smoked paprika, coriander, cumin, black
pepper and salt. Mix 2 teaspoons of spice mix with breadcrumbs. Sprinkle a little seasoning on
chicken pieces. Dip chicken pieces in egg and then coat with spiced breadcrumbs. Lay in a
single layer on baking tray that has been lightly greased with olive oil. Bake for 10 minutes; turn
pieces over and bake another 5-8 minutes, until cooked through.

Click here for the recipe at Jeanette’s Healthy Living

Jeanette’s Breakfast Smashed Avocado Tomato Toast

Jeanette Chen from Jeanette’s Healthy Living recently had relative’s come to stay from Taiwan. In Taiwan, avocado is often served as a sweet drink, a smoothie of sorts. So, she decided to make this savory breakfast with avocado, which was new and different to her guests. She simply smashed some avocado with a little lemon juice and sea salt, spread it on toast, topped it with a lightly fried or poached egg, and then added a few slices of tomatoes on top. The local tomato crop is abundant at the store right now along with fresh organic avocados! Great breakfast option.

Breakfast Smashed Avocado Tomato Toast with Fried Poached Egg
I lightly fried Sous Vide Poached Eggs but you can just use regular poached eggs or fried eggs. Broil the tomato on top if you like.
2 slices gluten-free or whole grain toast
1 avocado
1 wedge lemon
sea salt
2 fried eggs
1 tomato, sliced
salt and fresh ground pepper, to taste
1. Mash avocado with juice from lemon wedge and sea salt to taste. Spread on top of toast. Top
with fried egg and fresh tomato slices. Season with a little salt and fresh ground pepper.

Click here to enjoy this recipe

Jeanette’s Slow Cooker Black Bean Turkey Chili

Black-Bean-Turkey-ChiliPerfect for winter warming (or thawing!) and an excellent big game crowd pleaser for the Super Bowl, this new delicious Black Bean Turkey Chili recipe from Jeanette’s Healthy Living is versatile, simple, and healthy.  
From Jeanette: This Slow Cooker Black Bean Turkey Chili is heavy on the beans, making it a lighter and less expensive chili but equally flavorful. We’re in the thick of winter and stewschili and soups have been on our weekly menus lately. During the wintertime, our bodies crave rich foods, and oftentimes, these foods are heavier and higher in fat. Coming off of the holiday season, however, I’ve been trying to satisfy these cravings with comfort food that’s been lightened up, without sacrificing on flavor or heartiness.
I’ve deliberately called today’s recipe Black Bean Turkey Chili versus Turkey Black Bean Chili because it is heavier on the beans than on the turkey. That means, more fiber and plant based protein, with the added benefit of being a low-cost family meal. Love it when that happens. Oh, and mushrooms add some nice meaty flavor with far fewer calories. Chopped up fine, they meld right into this chili.
Toppings make chili the best, and there’s no shortage of them here. Have some fun with your favorite toppings, whether it’s red onions, scallions, jalapenos, cheese or Greek yogurt.
Crockpot Black Bean Turkey Chili
1 tablespoon olive oil
8 ounces mushrooms, finely chopped
2 medium onions, chopped
6 cloves garlic, minced
1 pound ground turkey
1 tablespoon dried oregano
1 tablespoon ground toasted cumin
2 tablespoons chili powder
1 tablespoon ancho chili powder
½ teaspoon chipotle chili powder
7 cups cooked black beans (1 pound dried beans, cooked)
1 28-ounce can whole tomatoes, chopped up in food processor
salt and pepper, to taste
1 cup bean cooking liquid or 1 chicken broth
Chopped avocado, minced scallions, non-fat Greek yogurt
1. Heat olive oil in a large stock pot over medium heat. Add mushrooms and onions and cook
until onions are translucent, about 5 minutes. Add garlic and cook another minute. Add ground
turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho
chili powder, and chipotle chili powder. Stir well and cook until fragrant, about a minute. Add
black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.
2. Pour chili into a crockpot and cook on low 6 hours to develop flavors. Alternatively, continue
cooking chili on the stovetop on low heat for 1 hour.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Jeanette’s Skinny Strawberry Cheesecake Trifle

Strawberry-Cheesecake-Trifle2This week we have an excellent post Christmas and pre-New Year’s recipe from Jeanette Chen. Celebrate the season with just a little decadence but still light enough to stay true to any New Year’s resolutions. The Best of Both Worlds!

Skinny Strawberry Cheesecake Trifle
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 16
Calories per serving: 280
Fat per serving: 6.5
Each serving is about 40% lower in calories and has 75% less fat than a version made with full fat cream cheese, full fat sour cream, and butter pound cake.
2 cups non-fat or low-fat cottage cheese
2 cups powdered sugar
1 cup non-fat or low-fat sour cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar campaignIcon
1 Angel Food cake, cut into 1″ cubes
1 quart fresh strawberries, sliced
1 quart fresh raspberries
2 tablespoons sugar
3 tablespoons amaretto fresh raspberries, for garnish
Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream, vanilla and almond extracts and process until mixed well. Beat whipping cream until light peaks form. Add 1 teaspoon vanilla extract and 1 tablespoon sugar. Continue to beat until stiff peaks form. Fold whipped cream into cottage cheese mixture. Add cake cubes and gently fold together until cake pieces are coated with cottage cheese mixture. Mix strawberries, raspberries, 2 tablespoons sugar and amaretto together. Place a layer of strawberries and raspberries in the bottom of a trifle bowl. Top with a layer of cake mixture. Add another layer of berries, then another layer of cake mixture. End with a layer of berries. Garnish with additional fresh berries.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Jeanette’s Roasted Rainbow Cauliflower and Potatoes

Roasted-Cauliflower-and-Potatoes2This colorful recipe is from our friend Jeanette Chen (Jeanette’s Healthy Living). Roasted Rainbow Cauliflower Potatoes and Garlic is an easy side dish that can be made any night of the week. Made with purple, green and golden cauliflower, it’s elegant enough for company as a holiday side dish. I’ve been making these Roasted Garlic Cauliflower and Potatoes ever since my brother-in-law introduced them to our family years ago at Christmas time. I still remember when he made them for the first time for my family. My brother-in-law is an amazing guy, probably one of the sweetest guys you will ever meet, plus he cooks…how awesome is that! This simple dish is elevated by using a variety of naturally vibrant cauliflower ~ purple, green and golden cauliflower as well as purple and white potatoes from the farmer’s market. I love it when nature provides a rainbow of colorful vegetables that can be simply prepared yet make such a statement.
Simple Roasted Garlic Cauliflower and Potatoes
This dish is especially beautiful when made with a variety of cauliflower that are all different colors.

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 6 cups cauliflower florets
  • 2 cups potatoes, thinly sliced (1/4″ thick)
  • 6 garlic cloves, sliced
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon rubbed sage
  • salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Toss all ingredients together. Place on parchment paper lined baking sheet in a single layer. Roast until just tender, about 20-25 minutes.

Click here to view the recipe on Jeanette’s Healthy Living blog

Gluten-Free Pumpkin Spice Pancakes

Gluten-Free-Pumpkin-Spice-Pancakes-SquareThis week’s featured recipe from Jeanette Chen is using fresh fall produce that’s in season. It’s that time of year when we all crave sweet treats made with pumpkin and pumpkin spice. These pancakes were sweet enough without any honey or maple syrup on top, so Jeanette’s family enjoyed them as is. These are a great gluten free option your whole family will enjoy.
Gluten-Free Pumpkin Spice Pancakes
1 cup gluten free rolled oats, ground fine in a food processor
1/2 cup brown rice flour
1/2 cup tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup non-fat Greek yogurt
3/4 cup low-fat milk
2 tablespoons lemon juice
1 teaspoon lemon zest
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup olive oil
1/2 cup mini chocolate chips
coconut oil

Mix together ground oats, brown rice flour, tapioca starch, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl. In a large bowl, mix together yogurt, milk, lemon juice, lemon zest, eggs, vanilla, pumpkin puree, maple syrup and olive oil. Add dry ingredients to wet ingredients and mix until blended. Stir in chocolate chips. Let sit for 15-20 minutes so flours absorb liquid ingredients.

Melt coconut oil in cast iron skillet on medium heat. Use 1/4 cup measuring cup to scoop up batter and pour into skillet. Cook pancakes until you see bubbles form on top and bottoms are nicely browned. Flip pancakes and cook other side until browned.

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living.  She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
See more by clicking here {}