Jackie Akerberg 🌱 Healthy Recipes

@jackfruitfulkitchen

Easy high protein plant-based recipes Helping you eat more veggies Author of The Clean Vegan Cookbook Get my book, gluten free recipes + meal plans
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READ 👇🏼 Headed to Easter brunch this weekend? Make this Curry Chickpea Layered Salad by @jackfruitfulkitchen - I guarantee it will be a hit with the whole family. 😏 Not only is this layered canister salad beautiful and a total show stopper at the door, but you can also make it ahead of time, transport it easily and as you can tell… it’s super FUN to make! This technique is key because the chickpeas get to marinate in the dressing for extra flavor but the rest of the ingredients stay perfectly fresh and crisp. Get ready for everyone to be asking for the recipe… and the canister. 🤭 Comment LINK and I’ll instantly send you the links for the full printable recipe, the glass salad canister, and my exclusive FREE Layered Salad eBook! Happy spring, happy Easter and happy layering! #salad #saladtime #saladrecipe #saladrecipes #summersalad #summersalads #saladseason #quinoasalad #quinoarecipes #eattherainbow #eatmoreveggies #damnthatsdelish #tastemade #tastemademedoit #tastetherainbow #cleanvegan #wholefoodplantbased #plantbasedrecipes #oilfree #glutenfree #vegan #veganrecipes #easyvegan #healthyvegan #summerparty #summerbbq #summerpotluck #chickpeasalad #currysalad #currychickpeas
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1 day ago
CLICK HERE ⬇️ Dairy-free deliciousness delivered! This creamy dreamy pasta is everything you want in a bowl of noods, but made with 100% plant based ingredients. You won’t believe how cozy and comforting it is, without being too rich or heavy. It’s easy to make in less than 30 minutes, and can be made totally gluten free and oil free as well. I guarantee your friends and family (even the picky eaters) will be impressed and going back for seconds! Comment RECIPE and I’ll instantly DM it to you, that way you can print, pin, save, or download the recipe card, instead of struggling to find it later! I can’t wait for you to dive into this bowl of deliciousness. Perfect for a weeknight meal, meatless Monday, veganuary, a cozy Friday night at home, or a plant based meal prep! Cheers! Creamy Sun Dried Tomato Pasta SERVES 4 4 servings fettuccine (gluten free if desired) 4 garlic cloves, minced 10 sun dried tomatoes, chopped 1 tbsp italian seasoning 1 tbsp balsamic vinegar 3 tbsp tomato paste 2 cups cherry tomatoes 1 cup water or vegetable broth 7 oz full fat canned coconut milk (half of a can - thick cream only) 3 tbsp nutritional yeast salt and pepper, to taste 2 cups baby arugula 1/2 cup flat leaf parsley chopped vegan parmesan, optional Comment RECIPE and I’ll instantly send you the full step by step instructions!
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2 months ago
READ THE CAPTION 👇🏼 Did you know that 80% of people that try to change the way they eat end up quitting? Sound familiar? Let’s change that. Comment SUBSCRIBE to get easy, healthy recipes just like this one delivered to you weekly. At @jackfruitfulkitchen , you can find easy to make recipes that combine clean, whole food ingredients with flavors you know and love to make healthy eating FUN, delicious, and never restrictive. Start with this recipe below, and be sure to subscribe at for alllllll these tasty veggie-packed recipes delivered right to your inbox. Enjoy! Crunchy Kale + Rice Salad with Thai Peanut Sauce SERVES 4 1 bunch lacinato kale, finely chopped 2 tsp olive oil (optional) 1 lemon, juiced 1 head broccoli, finely chopped 1 1/2 cups shelled edamame 3 green onions, finely chopped 1/2 bunch cilantro, finely chopped 1/2 cup roasted cashews, coarsely chopped 1 cup jasmine rice, cooked and cooled slightly Dressing 1/3 cup powdered peanut butter 1 tbsp sriracha 1 tbsp coconut aminos or soy sauce 2 tbsp rice vinegar 1-2 tbsp maple syrup 1 lime, juiced Water, if needed, to thin Add the kale to a bowl with lemon juice and olive oil and massage until tender. Add in the broccoli, onion, cilantro, and cashews. Combine all ingredients for dressing in a jar and whisk with a fork to combine. Season to taste adding more sriracha or maple syrup if desired. Drizzle over veggies and toss to combine. Distribute rice between 4 serving bowls and top with veggie mixture. Drizzle with extra dressing if desired. #vegan #veganrecipes #peanutsauce #delish #tasty #salad #saladrecipe #easyrecipes #healthyeating #healthymadeeasy #healthymadesimple #mealplan #mealprep #healthymeals #healthymealplan #30minutemeals #veganfood #vegansofig #damnthatsdelish #yum #foodporn #foodie #veganlife #eatmoreveggies #summervibes #summer
13.0k 1,826
5 months ago
HERE ⬇️ ONE POT HIGH PROTEIN TACO SKILLET If you’re looking for an easy weeknight meal, this one pan high protein taco skillet is for you. Comment RECIPE and I’ll instantly send it right to you! This recipe checks all your favorite weeknight boxes, it’s: 1️⃣ Easy 2️⃣ Healthy 3️⃣ Delicious You can use whatever protein you like, but I used textured vegetable protein (TVP) and black beans, and added my favorite Palmini Rice for a quick and simple, low carb option. (Use code JACKIE20 for 20% off @palmini_official rice) One Pan Plant-Based Taco Skillet SERVES 4-6 1 red onion, diced 5 garlic cloves, minced 8-10 mini sweet peppers, chopped 2 tbsp tomato paste 2 tbsp taco seasoning 2 tbsp nutritional yeast 1 cup textured vegetable protein (TVP) 1 cup vegetable broth 14 oz can diced tomatoes with green chiles 1 pouch Palmini heart of palm rice, rinsed and drained 2 tbsp sriracha (optional) 14 oz can black beans, rinsed and drained 1 cup yellow sweet corn Comment RECIPE to instantly get the full, pinable, printable recipe sent right to you!
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2 days ago
HERE ⬇️ Carrot cake for breakfast? SAY NO MORE! 🙌🏼 What’s your favorite flavor of cake? Mine has always been carrot! 🥕 That’s what inspired these better for you cookies that are healthy enough to be BREAKFAST! Grab the details below or comment COOKIE and I’ll send you the full printable recipe. Get excited - not only do they channel all the carrot cake vibes, they’re also filled with fiber, protein and veggies! ⅓ cup mashed ripe banana ½ cup cashew butter or almond butter ¼ cup coconut sugar 2 tbsp grade a pure maple syrup 1 tbsp vanilla extract ½ tsp baking powder 1 tsp cinnamon ½ tsp salt 1 tbsp ground flax seed ½ cup super fine almond flour 1 cup gluten free rolled or old fashioned oats 2 medium carrots grated ½ cup golden raisins ½ cup toasted pecans chopped Preheat your oven to 350 degrees. Line a large metal baking sheet with parchment paper. Add the banana, almond butter, coconut sugar, maple syrup and vanilla to a mixing bowl, use a fork or hand mixer to combine. Add in the baking powder, cinnamon, salt, flax seed, almond flour, and oats. Stir or mix on low to combine. Fold in the carrots, raisins and pecans. Use a 1.5 tbsp scoop or spoon to scoop the dough onto the prepared baking sheet. Use your hand on a piece of parchment paper or the bottom of a glass on a piece of parchment to gently flatten. Bake for 10-12 minutes. Remove from the oven and let cool for at least 10 minutes before enjoying. Store in the fridge for up to 5 days for a grab and go breakfast, snack or dessert! Fun fact - these cookies can be enjoyed room temp, cold, or warm, but my favorite is cold! #vegan #carrotcake #vegancarrotcake #bestofvegan #delish #breakfastcookies #carrotcakecookies #veganbigbreakfast #veganbaking #vegancookies #tasty #yum
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3 days ago
READ THE CAPTION ⬇️ Trying to eat more fruits and veggies? Don’t let them go to waste. Save money and reduce food waste by following these three tips and storing your produce properly! 1. Plan your meals and only buy ingredients you’re going to use. 2. Use those ingredients in more than one recipe, so nothing goes to waste. 3. Store your produce properly and freeze any leftover fruits and veggies before they go bad. What’s your favorite way to prevent food waste in your home? Let me know below! Looking for more tips? Comment LEARN and I’ll send them right to you! Best way to store each type of produce: CELERY + CARROTS: rinse and slice, store in water in an airtight container. CHERRIES, PEACHES + NECTARINES: Store on the counter in a paper bag until ripe, transfer to a bowl and store in the fridge. Do not rinse until right before enjoying. GREEN BEANS + SNAP PEAS: Store in an airtight container in the fridge. Rinse right before enjoying. SPINACH + OTHER GREENS: Store in an airtight container in the fridge with a paper towel to absorb excess moisture. BERRIES: Mix 5 cups water + 1/2 cup apple cider vinegar. Soak berries for 5 minutes. Rinse well and dry completely. Store in an airtight container lined with a paper towel in the fridge. CAULIFLOWER + BROCCOLI: Store in the low humidity veggie crisper drawer. APPLES + CITRUS: Store in the low humidity veggie crisper drawer. MUSHROOMS: Store in a paper bag in the fridge or in an airtight container lined with a paper towel. HERBS: Cut off the rubber band and bottom ends. Store upright in a glass of water on the shelf in the fridge.
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5 days ago
HERE ⬇️ March is #nationalnutritionmonth and today we’re making one of my favorite quick and healthy salads. If you’re trying to eat more vegetables, listen up because there’s no better time than now. Despite what you may think, Eating healthy doesn’t have to be boring. Nutritious food can and should be delicious and satisfying, and when you make recipes like this one, you can’t go wrong. The secret is using a variety of high quality ingredients with different textures and flavors. It makes your recipes taste more interesting. This salad combines ingredients that are crunchy, creamy, tangy and even a little sweet thanks to the @stdalfourusa fruit spread. It’s the only jam I use because it’s made from 100% fruit with no added sugar or preservatives. When you use quality ingredients you can taste the difference, you feel better, and I promise you’ll enjoy every bite. Ready to make this salad for spring? Grab the ingredients below and comment RECIPE and I’ll instantly send it right to you! 4 cups baby spinach 4 cups mixed greens or butter lettuce 1 cup red cabbage, shredded ½ watermelon radish, thinly sliced 1 cup green beans, trimmed and sliced 1 avocado, sliced 4-6 basil leaves, thinly sliced ¼ cup pistachios, chopped 2 tbsp tahini or olive oil 1 large lemon juiced 3 tbsp apple cider vinegar ⅓ cup St. Dalfour strawberry rhubarb fruit spread 1 tsp dijon mustard ⅛ tsp salt 2-4 tbsp water to thin 1 tbsp maple syrup optional Comment RECIPE to get the full instructions sent right to you!
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6 days ago
WHICH PLANT BASED RICE BOWL DO YOU WANT TO MAKE FIRST?! Let me know below ⬇️ But first, if you are trying to eat more veggies and are looking for recipes just like this, be sure to follow me - I share them for FREE daily! 🤗 Dinner, decided, with these healthy and nourishing plant based bowls! Each recipe is easy to make, packed with veggies and protein, and ready in 30 minutes! They’re great for a weeknight meal, dinner at home or a healthy meal prep! Which one do you want to make first?! Comment RECIPE and I’ll instantly send you all 7 recipes for: 🌱 FALAFEL GREENS & RICE BOWL 🌱 COCONUT TURMERIC RICE BOWL 🌱 MAPLE SRIRACHA TOFU BOWL 🌱 BETTER THAN TAKEOUT VEGAN FRIED RICE 🌱 LEMON ROASTED VEGGIE GRAIN BOWL 🌱 30 MINUTE CHANA MASALA 🌱 20 MINUTE CHICKPEA SPINACH CURRY Comment RECIPE to get all 7 instantly! You can also find them by clicking the link in my bio or heading to jackfruitful.com. 💚
1,149 570
8 days ago
Because life is all about BALANCE ⬇️ & if that balance doesn’t include some fun in the sun, a cocktail on the beach, a scoop of vegan gelato, and a great glass of wine, what’s the point?! 🤭 Do you keep a routine while traveling or totally let loose? When we travel, I stick to 5 tips to look and feel my best, enjoy every minute, stay on track while we’re away, and return home without missing a beat!: 1️⃣ Choose the right resort! We most recently stayed at @thedoncesarhotel and it checked all the boxes with its prime location right on St. Pete Beach, 4 restaurants offering vegan options, a beautiful spa, professional gym, free fitness classes and beach yoga, nightly live music, two pools, luxury day beds on the beach, and free rentals for paddle boards, kayaks, & bikes. 2️⃣ Enjoy in Moderation! Have the dessert, get the truffle fries, and sip the blended cocktail... just balance those with healthier options in between! Try alternating drinks with sparkling water or mocktails, and if you’re planning for an indulgent dinner and dessert, have a lighter, healthier breakfast and lunch! 3️⃣ Modifications! If you find yourself somewhere with less than ideal dining options, don’t be afraid to ask for very minor modifications. i.e.: asking for a salad without the chicken, skipping the meat in a pasta entree, or asking them to turn a side of rice, beans, quinoa and vegetables into a main dish! 4️⃣ Stay Active, But Make it FUN! We got in over 22,000 steps in one day at @thedoncesarhotel , just by choosing to go for a run on the beach, walk to lunch, take the stairs instead of the elevator, and walk to dinner! We also used their gorgeous gym almost every morning, tried out their fitness classes, and utilized their free bike rentals to explore!  5️⃣ Come Prepared! I always like to bring a few healthy snacks like fruit, plant-based protein bars, and single serving packets of protein powders! These are great to have on hand and make a quick breakfast or healthy afternoon snack and are also a great way to save money while traveling! & most importantly... relax and have fun! If you’re not having fun... you’re not doing it right! 😘
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8 days ago
HERE ⬇️ THE 15 BEST SALADS FOR SPRING Say goodbye to boring salads for good! I’ve put together a list of the 15 best salads for spring, along with: 🌱 5 Tips for Delicious Salads Every Time 🌱 15 Easy 5-Minute Oil-Free Dressings 🌱 My Personal Must-Have Salad Essentials 🌱 Tips and Tricks for Meal Prepping Salads 🌱 How to Add More Protein to Your Salads 🌱 What to Use if You Don’t Like Lettuce 🌱 How to Make a Salad a Complete Meal 🌱 & Much, Much More!

Ready to get all of this information and all 15 recipes in one FREE guide? Comment SALAD and I’ll instantly send it right to you! You’ll get all the salad recipes for my: 🌱 Citrus Kale Quinoa Salad 🌱 Curry Chickpea Salad 🌱 Heirloom Tomato Salad 🌱 Citrus Avocado Salad 🌱 Poblano Mexican Street Corn Salad 🌱 Lemon Poppyseed Pasta Salad 🌱 Vegan Kale Caesar Salad 🌱 Sesame Cabbage Salad 🌱 Quinoa Corn Layered Salad 🌱 Vegan Dill Pickle Salad 🌱 Summer Orzo Salad 🌱 Grilled Peach Avocado Salad 🌱 Sweet Corn Avocado Salad 🌱 Sweet Potato Lentil Avocado Salad 🌱 Crunchy Kale Salad Along with recipes for 15 oil-free dressings including: 🌱 Lemon Dijon Dressing 🌱 Thai Peanut Dressing 🌱 Maple Balsamic Vinaigrette 🌱 Lime Tajin Dressing 🌱 Lemon Herb Vinaigrette 🌱 Creamy Dill Garlic Dressing 🌱 Sweet & Tangy Lemon Vinaigrette 🌱 Sesame Tahini Dressing 🌱 Vegan Caesar Dressing 🌱 Creamy Lemon Poppyseed Dressing 🌱 Spicy Poblano Dressing 🌱 White Balsamic Tahini Dressing 🌱 Lemon Herb Dressing 🌱 Vegan Creme Fraiche 🌱 Creamy Curry Vinaigrette What are you waiting for? Comment SALAD and I’ll instantly send it right to you! (You can also find it by clicking the link in my bio or heading to )
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9 days ago
How do you trim your asparagus? ⬇️ Ready to celebrate the start of spring? Like and save this recipe! This creamy asparagus soup is totally dairy free and made with plant based gluten free ingredients. It’s easy to make in less than 30 minutes and will please even the pickiest of eaters with its silky creamy texture and rich and delicious flavor. Ready to get cooking? Comment RECIPE and I’ll instantly send it right to you! #veganrecipes #plantbased #springrecipes #springsoup #asparagussoup #dairyfree
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10 days ago
HERE ⬇️ I’m Jackie Akerberg, author of The Clean Vegan Cookbook, and 6 years ago I set out on a mission to create recipes that would help you look and feel your very best. Whether you want to lose weight, improve your health, or just eat more plants… you’re in the right place! And guess what? It’s not complicated. Comment SUBSCRIBE to instantly get the recipe for this easy, high protein, low carb 30 MINUTE SPICED TEMPEH CAULI BOWL! The whole family will love it - even the meat lovers and picky eaters! The cauliflower is seasoned to perfection, roasted until crisp, and combined with a flavorful marinated tempeh and creamy tahini yogurt sauce. Grab the details below and comment SUBSCRIBE to get the printable recipe along with more high protein plant based recipes delivered right to you weekly. Spiced Cauli Tempeh Bowl SERVES 4 1 cauliflower, cut into florets Olive oil or lemon juice (if oil free), to coat 2 tsp paprika 1 tsp garlic powder 1 tsp curry powder 1/2 tsp salt and pepper 8 oz tempeh, crumbled 1 small red onion, diced 2 carrots, shredded 1/4 cup orange juice 2 tbsp rice vinegar 2 tbsp siracha 1 tbsp tomato paste 2 tbsp maple syrup 1 tsp fresh ginger, minced 2 garlic cloves, minced 1 tbsp curry powder Salt and pepper to taste 1 cup plain unsweetened vegan yogurt 1/4 cup runny tahini 1 large lime, zested and juiced 1 cup microgreens 1/2 cup finely chopped cilantro leaves Preheat oven to 400 and line a metal baking sheet with parchment paper. Season cauliflower with spices and spread on sheet. Bake for 20-25 minutes until crispy. Meanwhile, heat a large cast iron skillet over medium high heat and add a splash of water or cooking oil. Add in the crumbled tempeh and cook for 4-5 minutes until edges are golden. Add in the onion and carrot and sauté for 3-4 minutes until tender. Mix the juice, vinegar, sriracha, tomato paste, maple syrup, ginger, garlic, curry power, salt and pepper in a small jar and pour into the skillet. Reduce heat to low and let thicken. Combine yogurt, tahini and lime and spread a layer on each serving plate. Top with the tempeh and roasted cauliflower. Sprinkle with microgreens and cilantro!
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12 days ago