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Flavorful Healthy Recipes | Jenny Eden Coaching


Minted Beet, Fennel & Goat Cheese Salad


Beat the heat with this cool, refreshing salad packed with nutrition, flavor and bright colors!


Recipe by: Arlene Jacobs

Serves 2



3 large or 4 small beets

1 fennel bulb, very thinly sliced

½ tsp. grated lemon zests

¼ cup torn fennel fronds

4 tbsps. lemon juice

2 tbsps. extra-virgin olive oil

Salt & pepper, to taste

1 tbsp. finely chopped shallot

2-1/2 tbsps. finely shredded mint

1 tbsp. chopped tarragon

4 oz. log soft goat cheese




Preheat the oven to 400 o F.


  1. Wash beets, cut off stem and root ends and wrap each individually in foil. Place in the middle rack of the oven and roast for about 1 hour, or until soft when pierced with a small knife. Let cool, remove skins and slice into approximately 1/2-inch dice.


  1. In a small bowl, combine fennel, lemon zests, fennel fronds, 1 tbsp. of the extra-virgin olive oil and season with salt & pepper.


  1. In a separate bowl, combine beets, the chopped shallot, mint, tarragon, 1 tbsp. extra-virgin olive oil, salt & pepper, to taste.


  1. In the center of four plates, mound the fennel salad and top with the beet salad. Crumble 1 oz. of the goat cheese over each. Garnish with mint sprigs.

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Rice Noodle Salad with Mango & Crushed Cucumber

Rice noodle salad


Recipe by:  Arlene Jacobs

Serves: 4


If you’re trying to reduce your gluten intake but want to eat delicious noodles, than this rice noodle alternative with Thai inspired flavors will give you all that you crave. Crunchy cucumbers and sweet mango round out this fabulous summer dish.




8 oz. pkg. Asian rice noodles

3 tbsps. vegetable oil

2 cups English cucumber, skin on, diced ½-inch

1 tbsp. kosher salt

2 ripe mangoes, ½-inch dice

2 tbsps. lime juice

¼ cup rice wine vinegar

1/4 cup fish sauce

2 tbsps. sugar

1 tbsp. garlic

2 tbsp. chopped cilantro

2 tbsp. chopped mint

Few drops Sriracha or other hot sauce, to taste



  1. Cook rice noodles according to package directions. In a colander, drain and cool under cold running water. Add oil and toss in a bowl. Set aside.
  2. Place cucumbers in a flat-bottomed bowl and crush lightly with the side of a small pan. Place cucumbers in a colander, add 1 tbsp. salt, toss to combine and allow them to drain for 30 minutes. Remove and dry on paper towels.
  3. In a food processor combine hot sauce, garlic, sugar, lime juice, vinegar, fish sauce and ¼ cup of water. Blend with 2 or 3 pulses.
  4. Combine liquid mixture with noodles, mangoes, cucumbers, cilantro and mint.




OPTIONAL: Add cubed, drained tofu, shrimp or chicken marinated in some of the dressing for a complete protein meal or cubed avocado, carrot or daikon.






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Gratin of Eggplant, Sweet Onion & Pepper

Eggplant Gratin


Gratin of Eggplant, Sweet Onion & Pepper

Serves 4.

Recipe by: Arlene Jacobs



1 eggplant, cut vertically in ½-inch slices
Salt & pepper, to taste
¼ cup extra-virgin olive oil
2 yellow peppers cut in 3/4 – inch strips
1 large sweet onion, cut into ½ – inch rings
½ tsp. dried oregano
Pinch red pepper flakes
1 large ball mozzarella cheese, cut in ¼-inch slices
2/3 cup Marinara Sauce
1/3 cup grated Parmesan cheese




Preheat oven to 400 o F.

1. Lightly salt the eggplant slices on both sides. Lay out in one layer on a plate, top with another plate weighted down with several cans and allow to sit about 30 minutes to release juices. Drain between paper towels.

2. Over medium-high heat in 2 tbsps. of the olive oil in a large skillet, sauté the peppers until lightly browned on both sides. Set aside. Add the onion to the pan, and sauté in the residual oil until browned on both sides. Add to the peppers. Repeat with the eggplant slices. Season vegetables lightly as they cook.

3. Arrange vegetables in a flat-bottomed ovenproof pan. Sprinkle with oregano, red pepper flakes; top with mozzarella slices, Marinara Sauce and grated Parmesan. Drizzle remaining olive oil over the surface.

4. Bake for about 20-25 minutes, until cheese melts and juices are bubbling.

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Shaved Springtime Asparagus Salad

Shaved Springtime Asparagus Salad

This is a perfect accoutrement to any BBQ you have this summer.  It's light, very refreshing and not to mention simple and delicious

Course Salad
Cuisine American
Keyword asparagus
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Arlene Jacobs


  • 1 bunch Thick-stalked asparagus
  • 1 bunch red radishes
  • 4 tbsp extra-virgin Olive Oil
  • 1 lemon juice
  • 1/4 cup Shaved imported Parmesan Cheese
  • to taste Salt and Pepper


  1. Using a carrot peeler, shave the asparagus stalks.  Slice the remaining heads vertically into thin slivers.

  2. Thinly slice radishes. Add extra-virgin olive oil, lemon juice, salt and pepper. 

  3. Toss to combine and check for acidity and seasoning. Garnish with shaved parmesan cheese.

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Easy Peasy Berry Ice Cream Cake

Easy Peasy Berry Ice Cream Cake

An easy and delicious treat for a spring or summer evening.

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Arlene Jacobs


  • 1/2 cup Sugar
  • 1 lb Strawberries
  • 6 oz Blackberries
  • 1 tsp Lemon Zest
  • 1/4 tsp Vanilla
  • 1/4 tsp Cinnamon
  • 1-11.5 box Purchased pound cake
  • 1 pint Good Quality Ice Cream (or vegan ice cream)


  1. 1. Place sugar and strawberries in a medium bowl. Crush strawberries with a potato masher or fork.

  2. 2. Add blackberries, lemon zest, vanilla and cinnamon and stir to combine.

  3. 3. Remove crusts from cake, and cut ½-inch cubes. Set aside.

  4. 4. Remove ice cream from the freezer and leave in refrigerator for about 10 minutes to soften very slightly. Lay pint of ice cream on its side on a cutting board. With a serrated knife, cut down ¼-inch from bottom edge of the container and remove the released lower ring. Leaving cardboard disc on the bottom, invert the pint container on a plate, and with thumbs, push ice cream onto plate. Remove and discard container and bottom disc.

  5. 5. Place cake cubes all around ice cream and mold slightly with hands to form a dome.

  6. 6. Put some berry sauce all around on the plate, and serve with extra sauce on the side.

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