Slow Cooker Thai Meatballs

Appetizers, Dairy Free, Dietary, Instant Pot/Slow Cooker, MAIN DISHES, Make ahead, Recipes
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Looking for a new appetizer idea? Set it and forget it! These Slow Cooker Thai Meatballs are the perfect balance of sweet and spicy that everyone will keep coming back for.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
This past weekend, my family did our second annual fantasy football draft. I am feeling pretty good about my picks. There is a trophy on the line and I want bragging rights this year.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
With football season about to start, it’s got me thinking of new recipes for Sunday football game gatherings. Let’s be honest, if my team isn’t playing, I’m mainly just there for the food.

#ad These Slow Cooker Thai Meatballs have the perfect balance of spicy and sweet @Splenda

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Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen

Why SPLENDA® Naturals Sugar & Stevia Blend?

These Slow Cooker Thai Meatballs have the perfect balance of sweet and spicy, sweetened with SPLENDA® Naturals Sugar & Stevia Blend and adds a kick of spice with Thai chili sauce. SPLENDA® Naturals Sugar & Stevia Blend is made from only 2 non-GMO ingredients: stevia & cane sugar. With 50% Fewer calories than sugar, a 1⁄2 teaspoon of SPLENDA® Naturals Sugar & Stevia Blend gives you the same amount of sweetness as a full teaspoon of traditional sugar. Bonus – it has no bitter aftertaste that you sometimes get with other artificial or alternative sweeteners.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
If serving as an appetizer, keep them on warm in the crockpot and serve with small skewers or toothpicks to or serve over quinoa or cauliflower rice to make a main dish.

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thai meatballs made in the slow cooker

Slow Cooker Thai Meatballs

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 16-20 1x
  • Category: Appetizer
  • Method: Slow Cooker
  • Cuisine: Thai
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Description

Set it and forget it! These Slow Cooker Thai Meatballs are the perfect balance of sweet and spicy that everyone will keep coming back for.

Ingredients

Scale
  • 3 stalks lemongrass, roughly chopped
  • 2 shallots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2-inch knob of ginger, peeled and roughly chopped
  • 3 tablespoons hoisin sauce
  • 2/3 cup Thai chili sauce
  • ¼ cup SPLENDA® Naturals Sugar & Stevia Blend
  • 2/3 cup low sodium soy sauce
  • ½ cup rice vinegar
  • 1 cup water
  • 2 lbs. ground chicken breast
  • 1 cup whole wheat panko bread crumbs
  • 1 egg
  • ½ cup chives, divided
  • ¼ cup cilantro, chopped
  • salt and pepper, to taste
  • ½ cup unsalted peanuts, chopped
  • (optional) fresh lime wedges, to garnish

Instructions

  1. In a food processor, combine lemongrass, shallots, garlic, ginger, and hoisin sauce. Process the mixture until it forms a paste.
  2. In a small sauté pan add half the paste, reserving the remaining half for the meatballs. Cook stirring until fragrant. Remove from the pan and add to a slow cooker.
  3. Stir in the chili sauce, SPLENDA® Naturals Sugar & Stevia Blend, soy sauce, rice vinegar, and water with the paste in the slow cooker. Cover and cook on high for 3 hours, or until reduced by half.
  4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl combine the remaining paste, ground chicken, panko, egg, ¼ cup of the chives, and cilantro. Season with salt and pepper. Mix meatball mixture until well combined. If the mixture is too wet, add more panko.
  5. Roll meatballs into golf ball size meatballs; line on the baking sheet. Bake for 20 minutes, until beginning to brown.
  6. Add meatballs to the slow cooker for the last 30 minutes of cooking, stirring to coat.
  7. In a small bowl, combine remaining chives and peanuts. Slice limes.
  8. Once the timer is up, sprinkle meatballs with the peanuts and chives. Serve meatballs with lime wedges.

Keywords: slow cooker, appetizer, meatballs, crockpot

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
Need more inspiration? You can see lots of other lower sugar recipes at the link below. Thank you to #TheRecipeReDux for hosting another great recipe contest!

Balsamic Kale and Vegetable Saute

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, One pot/dish, PREP, Quick & Easy, Recipes, Vegan, Vegetarian, Vegetarian
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This one pan Balsamic Kale and Vegetable Saute recipe can help get a side dish or dinner on the table in minutes.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen
This creation accidentally happened when I opened my refrigerator for dinner one night not knowing what I was going to have for dinner and just pulled out everything that I had.
I really liked how it turned out and now I purposely buy all these ingredients to make this recipe over and over again. Since my accidental recipe creation, I’ve made this recipe at least 3 more times already.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen
I mean, how easy is it? Just simply throw everything into one pan. With minimal prep and clean up, this is the perfect solution for a quick and easy weeknight meal.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen
Of course, you don’t have to create this exact combination. Use this recipe as a template and work with what vegetables you have. Any bean or other protein can be included as well.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen
What vegetable combination would you create this dish with?

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Balsamic Kale and Vegetable Saute in a white bowl

Balsamic Kale and Vegetable Saute

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4
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Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1-pint grape tomatoes, halved
  • 1 large bunch kale (~ 6 cups), chopped
  • 2 tablespoons balsamic vinegar
  • salt and pepper, to taste
  • (optional) parmesan cheese, to garnish

Instructions

  1. Add olive oil in a large skillet over medium heat. Saute the onions and peppers for about 1 minutes. Add garlic and cook for an additional minute, until garlic is fragrant.
  2. Add mushrooms and chickpeas. Cook until mushrooms are tender. (Use a lid to generate steam if the pan starts to become dry)
  3. Add kale, tomatoes, and balsamic vinegar. Toss vegetables to combine. Place a lid on top to allow kale to wilt. Remove lid and cook for an additional 2 minutes, removing excess liquid.
  4. Season with salt and pepper, as needed.
  5. Remove vegetable saute from the pan and garnish with parmesan cheese (if using).
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Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen

Almond Pear Crisp for Two

30 minutes or less, Dairy Free, Dietary, Fall, Gluten Free, Holiday, MAIN DISHES, Quick & Easy, Recipes, Seasonal
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A perfectly portioned dessert, these Almond Pear Crisps take less than 15 minutes to make!
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
My boyfriend and I created the term “hankering” when we were in the mood for something sweet. At first, it meant chocolate chip cookies, but now it has transformed into any type of dessert. He supports my sweet tooth cravings.
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
One of my absolute favorite kinds of desserts is fruit crisps. I love the soft sweet fruit under a sweet crunchy crumble.
When our hankering kicked in, having a can of Libby’s pear halves came in handy. Libby’s wide variety of shelf-stable, conveniently packed, nutritious and delicious fruit and vegetable products, help busy families get fast, wholesome meals on the table without sacrificing flavor or nutrition, but in our case dessert ready in under 15 minutes.
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
Keeping canned fruits and vegetables come in handy since they are shelf stable. They have saved dinner time and time again.

Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen
According to the Canned Food Alliance, from a nutrition and sensory standpoint, recipes prepared with canned ingredients and those prepared using cooked fresh and/or frozen ingredients rate comparable. Canned fruits and vegetables are packed at their peak of harvest, which means they are packed at their peak nutrient value.
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen

#ad Almond Pear Crisp for Two – perfectly portioned dessert #thereciperedux

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These canned pears can even be paired with the trendiest ingredients – coconut milk. In 2016’s Google trends report, coconut milk was on the list of ingredient trends. Instead of topping these Almond Pear Crisps with ice cream, try making coconut whipped cream!
Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen

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pear crisp in a small white dish with a gold spoon

Almond Pear Crisp for Two

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1 can Libby’s Pear Halves
  • 1 teaspoon cinnamon, divided
  • 1/4 cup oats
  • 2 teaspoons maple syrup
  • 1 tablespoon almond butter
  • 2 tablespoons almonds, chopped
  • 1/4 cup full-fat coconut milk, chilled
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat oven to 375 degrees F.
  2. Drain and dice pears. In a small bowl, toss pears with 1/2 teaspoon cinnamon. Evenly distribute pears into two oven-safe ramekins.
  3. In a small bowl, combine remaining 1/2 teaspoon cinnamon, oats, maple syrup, almond butter, and almonds. Mix until combined, creating a crumbly texture. Add crumble on top of pears in the ramekins.
  4. Bake in the oven for 10 minutes, until crumble begins to brown.
  5. As the pear crisps are baking, beat coconut milk and powdered sugar until fluffy.
  6. Remove pear crisps from the oven and top with coconut whipped cream. Serve warm.
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Almond Pear Crisp for Two via RDelicious Kitchen @RD_Kitchen

Vanilla Espresso Energy Bites

Dairy Free, Dietary, Gluten Free, MAIN DISHES, Make ahead, PREP, Recipes, Snacks, Vegan, Vegetarian
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Need a little afternoon pick-me-up? These Vanilla Espresso Energy Bites are a perfect energy boosting snack.

Vanilla Espresso Energy Bites via RDelicious Kitchen @RD_KitchenI originally posted this recipe back in 2014 on my travels to Blog Brulee in Vermont. Boy, a lot has changed since that conference. That conference hands down was the most amazing experience and I contribute a lot of my blogging success from that conference. It gave me the confidence to turn my hobby into my business.
One of my biggest goals was to focus on my food photography. When you are sharing a recipe online, it has to look visually appealing. While some of my old recipes taste delicious, they are not very photogenic. I am working on updating old recipes this summer. This is one of my favorite energy bite recipes, but the photo definitely needed an upgrade.
Then vs. Now - Improving Food PhotographyEvery time I take food pictures, I am constantly learning and improving. It is a constant learning process.

Need a little afternoon pick-me-up? These Vanilla Espresso Energy Bites are a perfect energy boosting snack. @RD_Kitchen

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Vanilla Espresso Energy Bites via RDelicious Kitchen @RD_Kitchen
If you are a coffee lover, you’ll love the addition of the espresso powder. It will give you that little jolt to power you through the afternoon. Find espresso powder in the coffee aisle of the grocery store.
Make these ahead and enjoy all week (if they even last that long). Just remember to store in the refrigerator, or they dry out and get very crumbly.
Vanilla Espresso Energy Bites via RDelicious Kitchen @RD_Kitchen
Vanilla Espresso Energy Bites via RDelicious Kitchen @RD_Kitchen

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espresso energy bites

Vanilla Espresso Energy Bites

  • Author: Julie @ RDelicious Kitchen
  • Yield: 16 balls 1x
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Ingredients

Scale
  • 1½ cup rolled oats
  • ¾ cup ground flax seed
  • ½ cup chocolate chips
  • 1 cup vanilla almond butter (I used Justin’s)
  • 2 tbsp pure maple syrup
  • 1 tablespoon espresso powder

Instructions

  1. Add oats, flax seed, and chocolate chips in a large bowl. Toss to combine.
  2. Add almond butter, maple syrup, and espresso in a small bowl and microwave for 30 seconds or until softened.
  3. Combine the almond butter mixture with the oat mixture until combined. The mixture will be thick. Shape into tablespoon-sized balls. Store in refrigerator.
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Vanilla Espresso Energy Bites via RDelicious Kitchen @RD_Kitchen

Green Goddess Smoothie Bowl

30 minutes or less, Breakfast & Brunch, Dairy Free, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, Quick & Easy, Recipes, Vegan, Vegetarian
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Start your morning with this Green Goddess Smoothie Bowl. 
Green Goddess Smoothie BowlI haven’t had the best luck lately. When I was bringing groceries into my apartment, my canvas bag strap broke and the eggs in my bag ended up all over the floor of my kitchen. Back to the store I went because I was shooting a video for my Flourless Peanut Butter Chocolate Muffins that day.

Start your morning with a Green Goddess Smoothie Bowl #rdchat

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Then, you may have seen on Instagram that I ended up with 3 stitches on my finger this week.
@RDeliciousKitchen InstagramThursday, I was at Living Plate getting ready for a cooking class and washing a mandolin and accidentally sliced my finger. I headed to urgent care while two interns continued to prep for the class. These dietetic interns just started working with me and with my little accident, they saved the day! I got stitched up, headed back and the class was ready to go. The interns were rock stars! The class was ready to go and the class was a success!
Green Goddess Smoothie BowlSo maybe it really wasn’t a bad luck week, more like a clumsy week. Yes, I may have had my kerfuffle moments, but one thing that was consistently great this week, was breakfast. This Green Goddess Smoothie Bowl was enjoyed all week. I’ve been on a total smoothie kick lately and have been making this exact combo daily. I really do enjoy the act of eating smoothie bowls with a spoon. It helps practice mindful eating and you get to enjoy it for so much longer.
After every storm is a rainbow because I am now sitting on Lake Champlain with my bff’s in Vermont for the weekend. Girls weekend!
Lake Champlain, Vermont
What is everyone doing this weekend? 

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green smoothie in a white bowl with strawberries and coconut

Green Goddess Smoothie Bowl

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 1/4 cup mango, frozen
  • 1/2 avocado
  • 1/2 small banana [frozen is best for creaminess]
  • 1 cup spinach
  • 3 strawberries
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • 1 cup unsweetened almond milk
  • (optional toppings): hemp hearts, sliced strawberries, unsweetened coconut

Instructions

  1. Add all ingredients into a blender and blend until smooth.
  2. Pour into a bowl and top with your favorite toppings.
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Green Goddess Smoothie Bowl

Peanut Butter Cookie Dough Cups

Dairy Free, Dietary, Egg Free, Gluten Free, Recipes, Vegan, Vegetarian
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Are you ready to take dessert up to a whole new level? Chocolate + Peanut Butter + Cookie Dough – need I say more? Enter – Peanut Butter Cookie Dough Cups.
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenIs there a certain way you eat certain foods? Anytime I eat a Reese’s peanut butter cup, I gently poke out the middle and eat that first then eat the edges. I like to say that is quirky (my bf thinks I’m weird). Then you have those who just bite a string cheese instead of pulling them into little strings are monsters! There was a recent Buzzfeed article that my bf and I were laughing at of how people eat certain foods. We’ve concluded that they just can’t be trusted. Just kidding, but in all seriousness who actually eats those foods like that?
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenBack to these Peanut Butter Cookie Dough Cups. They are combining my all of my favorite treats into one: chocolate + peanut butter + cookie dough .. need I say more?

Peanut Butter Cookie Dough Cups to make all your dessert dreams come true!

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The base of the cookie dough is my favorite chickpea combination. The key is peeling the skins from the chickpeas to create a creamy cookie dough. I know this step might be tedious, but don’t skip it!
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenI recently invested in a silicone mini muffin pan. The first round I made these, I used a regular muffin tin and used mini muffin liners. Now this way does work, but it is a little messier evenly lining the muffin liners with the chocolate and peeling them off when they are done. The silicone pan makes it so much easier, plus quicker clean up!
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_KitchenIs there a certain food you eat a unique way?

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Peanut Butter Cookie Dough Cups sliced in half

Peanut Butter Cookie Dough Cups

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 1/2 cup chickpeas, drained and rinsed and peeled
  • 1 1/2 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons oat flour
  • 2 tablespoons mini chocolate chips
  • 1 1/2 cups dark chocolate
  • 1 teaspoon coconut oil

Instructions

  1. In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
  2. Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
  3. Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
  4. Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
  5. Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
  6. Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
  7. Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.
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RDelicious Kitchen @RD_Kitchen
Peanut Butter Cookie Dough Cups via RDelicious Kitchen @RD_Kitchen

Grilled Caesar Salad with Lemon Tahini Dressing

Dairy Free, Dietary, Egg Free, Fall, MAIN DISHES, Quick & Easy, Recipes, Salads, Side Dishes, Spring, Summer, Vegetarian, Vegetarian
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Have you ever tried grilling leafy greens? Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing this grilling season. 

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Memorial Day weekend is just around the corner, but it’s never too early to start firing up the grill. I’ve been all about the grilling scene in the blog world lately.

I started contributing to Luvo’s Fresh Blog and my first article was recently published – A Dietitian’s Guide to Building a Healthier Burger. Check out some nutritious tips for grilling burgers this summer.

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Then, to my surprise, I was nominated for the Wayfair Healthy Gas Griller Recipe Award, featuring my Chipotle Lime Shrimp Tacos.

Grilled salad?! Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing
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While both articles are more about the traditional grilling fare, I tried something a little different – grilling romaine lettuce. I was pleasantly surprised with the results. If you want to try grilling leafy greens, use sturdier greens like romaine, cabbage, etc.

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

The key to this Caesar salad is the toppings. Skip the croutons and top with plant-based fiber packed roasted chickpeas and add creaminess with avocado.

The real star is the dressing! This combination of lemon, hummus, tahini, and the secret ingredient cashews combines to create a thick and creamy dressing, minus the unwanted saturated fats and replacing them with heart-healthy unsaturated fats. 

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Have you ever tried grilling leafy greens?

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Grilled Caesar Salad with Lemon Tahini Dressing on a white platter

Grilled Caesar Salad with Creamy Lemon Tahini Dressing

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
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Description

Have you ever tried grilling leafy greens? Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing this grilling season. 

Ingredients

Scale
  • 1 large romaine heart, cut in half lengthwise
  • Olive oil spray
  • 1 avocado, diced
  • 1/2 cup chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder

 

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons garlic hummus
  • 1 tablespoon tahini paste
  • 2 tablespoons water
  • 1 teaspoon Worcestershire
  • 1/4 cup raw cashews, soaked in water
  • Salt, to taste

Instructions

  1. Preheat oven to 400 degrees F. In a small bowl, combine chickpeas, olive oil, and garlic powder. Line a baking sheet with parchment paper. Place chickpeas on baking sheet and roast in the oven for 20 minutes, turning occasionally.
  2. As chickpeas are roasting, preheat grill to high. Spray cut, flat side of romaine hearts and place cut-side down on the grill. Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute, to sear. Remove hearts to platter cut sides up.
  3. For dressing, place all ingredients in a food processor and pulse until smooth and creamy.
  4. Drizzle romaine hearts with dressing and top with roasted chickpeas and avocado.
  5. Store extra dressing in an airtight container.

Keywords: Salad, Caesar Salad, Grilling, Romaine, Tahini, Dressing, side dish

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Cheesy Cauliflower Waffles

Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Vegetarian, Vegetarian
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Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

close up image of a cheesy cauliflower waffle

As a food blogger and recipe developer, I always have recipe ideas running through my mind. This “cauli-waffle” idea was inspired when I was organizing my kitchen gadgets and found my waffle maker buried in the back of one of my cabinets. I honestly forget what kitchen gadgets that I have sometimes. Hi, my name is Julie and I am a kitchen gadget hoarder.

cauliflower waffle with a fried egg, tomato, and avocado

I set my waffle maker on my counter and was planning on making waffles for a fun weekend breakfast, but when I woke up Saturday morning, I was craving savory rather than sweet. The plan for the cauliflower rice that was sitting in my fridge was to make my Hawaiian Chicken Cauliflower Fried Rice for dinner that night, was used for my breakfast instead.

Cheesy Cauliflower Waffles

This is going to become one of my brunch staples. I topped my waffle with a fried egg, avocado, and tomato slices. Now that is what I call a savory breakfast.

Food trend alert! Add “Cauli-Waffles” to your next brunch menu #rdchat
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Cheesy Cauliflower Waffles topped with a fried egg, tomato, and avocado

I am going to assume they freeze well. I really can’t say since they were all devoured that morning.. oops! I would recommend warming them in the oven if you do have leftovers. 

cauliflower waffles on a marble slab

Have you ever made a savory dish using your waffle iron?

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Cheesy Cauliflower Waffles with fried egg, tomato, and avocado

Cheesy Cauliflower Waffles

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American
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Description

Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

Ingredients

Scale
  • 3 cups cauliflower rice
  • 3 scallions, chopped
  • 1/2 cup cheddar cheese, shredded (I used Cabot!)
  • 2 cloves garlic, minced
  • 1 egg, whisked
  • salt and pepper, to taste

Instructions

  1. Place your cauliflower rice into a microwave-safe dish. Add a teaspoon of water, (which will help to steam the cauliflower). Cover the dish with a damp paper towel. Cook for 2-3 minutes.
  2. Leave your cauliflower rice covered, to stand for 5 minutes. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  3. Add cauliflower, scallions, cheddar cheese, and garlic in a bowl. Toss to combine. Fold in whisked egg until all ingredients are coated. Season with salt and pepper.
  4. Heat waffle iron. Spray waffle iron well with cooking spray. Add 3/4 cup of the cauli-waffle mixture to the waffle iron and cook 3-4 minutes until the desired doneness. (I like them extra crispy!)
  5. Remove cauli-waffle from waffle iron and spray again before making your next waffle. Repeat process until 4 waffles are made.
  6. Enjoy as is or top with a fried egg, tomato slices, and avocado.

Keywords: Waffle, cauliflower, low carb, savory, cheesy

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Flourless Chocolate Peanut Butter Muffins

Baked Goods, Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian
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You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.
Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenDisclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.

Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

#Flourless Chocolate Peanut Butter Muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.

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Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenWhenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on. Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenFlourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

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Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 14 1x
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Ingredients

Scale
  • 2 eggs, (at room temp) beaten
  • 2 cups natural peanut butter (or almond butter)
  • 1/2 cup maple syrup
  • 1 1/2 cups pumpkin puree
  • 6 tablespoons unsweetened cacao powder (or unsweetened cocoa powder)
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray or line with parchment liners.
  2. In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Whisk together until smooth and creamy.
  3. Fold in the chocolate chips.
  4. Fill muffin tins 3/4 full.
  5. Bake for 30-35 minutes, until a toothpick, comes out clean.
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RDelicious Kitchen @RD_Kitchen Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

The Ultimate PB&J

30 minutes or less, Dairy Free, Egg Free, Quick & Easy, Recipes, Sandwiches & Burgers, Vegan, Vegetarian
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Calling all PB&J lovers – this recipe is for you! Turn a classic into something new and exciting, like this Ultimate PB&J.
The Ultimate PB&J via RDelicious Kitchen @RD_KitchenI lived off PB&J growing up. It is so quick and easy to make, plus portable. This month The Recipe ReDux challenged members to cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. 99% of the time, my kitchen will never be without peanut butter, bananas, bread, and chia seeds. They are staples.
The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

Turn a classic into something a little fancier – The Ultimate PB&J

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I was craving a classic PB&J this weekend, but with this challenge, I wasn’t just going to slather peanut butter and jelly on bread and call it a recipe, so I decided to add a little culinary twist to this classic for this RR challenge.

For a good PB&J (or any sandwich), make sure to start with hearty whole grain bread. Next, comes my favorite part, the peanut butter! I ran out of one of my favorites, Betsy’s Best, so I made my own version by mixing natural peanut butter with cinnamon and chia seeds. Then, topped with bruleed bananas, strawberries, and chopped peanuts, I’d say this is definitely gourmet compared your standard PB&J.

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the ultimate peanut butter and jelly cut in half on a white plate

The Ultimate PB&J

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
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Ingredients

Scale
  • 2 slices whole grain bread, lightly toasted
  • 2 tablespoons natural peanut butter
  • 1 teaspoon cinnamon
  • 1 teaspoon chia seeds
  • 1 teaspoon coconut oil
  • 1 banana, sliced in half lengthwise
  • 2 strawberries, sliced
  • 1 tablespoon peanuts, chopped

Instructions

  1. In a small bowl, stir together the peanut butter, cinnamon, and chia seeds. Set aside.
  2. In a small pan over medium heat, melt the coconut oil. Place bananas in pan and cook until golden brown.
  3. On one slice of bread, spread the peanut butter. Top with the cooked bananas, strawberry slices, and chopped peanuts. Place other slice of bread on top and enjoy!
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RDelicious Kitchen - Julie Harrington Consulting LLC - @rdkitchen
The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen