Cheesy Spinach Hummus Dip

Appetizers, Dietary, Dips, Sauces & Spreads, Egg Free, Gluten Free, Nut Free, One pot/dish, PREP, Recipes, Vegetarian
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May 13th is National Hummus Day! Celebrate with this Cheesy Spinach Hummus Dip.Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
While it is perfectly acceptable to simply open a container of Sabra hummus and dive right in, to celebrate National Hummus Day, did you know hummus is very versatile in the kitchen?

Hummus = Happiness

Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
I’ve recently been loving adding hummus to dressing and marinades. It adds great flavor and helps thicken it to create a creamy dressing. I recently made a lemon hummus tahini dressing for a grilled caesar salad recipe. So good!
Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Hummus is also an interesting idea for a coating in place of your typical dredging mixture. Next time you bread chicken cutlets, skip the milk and egg mixture and roll in a thin layer of hummus, then coat in a crunchy topping.

#ad Celebrate National Hummus Day today with this Cheesy Hummus Spinch Dip #thereciperedux @sabra

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Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Don’t stop there! Hummus is also great in dip recipes to replace saturated fats with a heart-healthy plant-based protein hummus. A traditional warm spinach dip has at least one or a mixture of these calorically dense ingredients: cream cheese, mayonnaise, or sour cream. This Cheesy Hummus Spinach dip is just as creamy with swapping in hummus instead.
Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
What is your favorite Sabra hummus flavor? My top three favorites are the classic, roasted red pepper, and olive tapenade. I recently saw a lemon twist flavor that I definitely need to try.

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Cheesy Spinach Hummus Dip in a baking dish with pita chips

Cheesy Spinach Hummus Dip

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8
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Ingredients

Scale
  • 1 (12 oz.) container Sabra Classic Hummus
  • 2 cloves garlic, minced
  • 2 cups spinach, chopped
  • 3/4 cups white cheddar cheese, shredded
  • 2 teaspoons Italian seasonings
  • 1/4 cup green onions, chopped + additional for garnish
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 375˚F.
  2. Combine Sabra Classis Hummus, garlic, spinach, cheddar cheese, Italian seasonings, and scallions. Spread into small casserole dish. Sprinkle parmesan cheese over the top.
  3. Bake for 20 minutes or until heated through and cheese on top is melted.
  4. Top with additional green onions and serve with pita crackers or vegetables.
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Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a pic, I’d love to see! RDelicious Kitchen @RD_KitchenCheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen

Peanut Butter Cookie Dough Cups

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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

Black Forest Chia Pudding

Breakfast & Brunch, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Recipes, Snacks, Vegetarian
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For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.https://chefjulierd.com/When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.

Enjoy Black Forest Chia pudding for Breakfast or Dessert. You decide!

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It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too!
https://chefjulierd.com/Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base.
Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency.
https://chefjulierd.com/What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!

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black forest chia pudding in a glass

Black Forest Chia Pudding

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

Scale
  • 1/3 cup chia seeds
  • 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1 1/4 cups unsweetened non-dairy milk
  • 1 tablespoon maple syrup
  • 1/2 cup frozen dark cherries, thawed
  • 1/2 cup plain yogurt
  • 1 tablespoon cocoa nibs

Instructions

  1. In a small bowl, whisk together chia seeds, cacao powder, almond milk, and maple syrup. Divide into two containers. Store in the refrigerator overnight for the mixture to thicken.
  2. Top chia pudding with 1/4 cup yogurt, 1/4 cup cherries, and half tablespoon cocoa nibs in each container.
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RDelicious Kitchen @RD_Kitchen
Black Forest Chia Pudding via RDelicious Kitchen @RD_Kitchen

Broccoli Cauliflower Salad

Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, PREP, Quick & Easy, Recipes, Salads, Side Dishes, Vegetarian, Vegetarian
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This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Broccoli cauliflower salad with red onions and almonds in a white bowl

Now that the weather is finally warming up here in NJ, my cooking methods start to shift. Roasting is one of my favorite cooking methods for vegetables, but as the weather warms I begin to not use my oven as frequently.

cold broccoli and cauliflower salad with red onions

All winter long I’ve been on a roasted broccoli kick. Broccoli was on my shopping list every week. I am surprised I didn’t get sick of it after a while. This time when I grabbed the broccoli from the fridge, I knew I wanted to do something different.

Add this Broccoli Cauliflower Salad to your spring menu rotation.
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Instead of roasting this head of broccoli, this time I steamed it. Steaming was never my favorite until I figured out how to perfectly steam broccoli to my liking. Before steamed veggies would always be a little blah and mushy. I like a good crunch to them. Now I gently steam them, then shock them to keep their crisp.

broccoli cauliflower salad in a white bowl

Culinary term: Shocking

“Shocking” is a culinary term that refers to a rapid change in temperature, usually caused by plunging the food into an ice bath.  It’s most often used with veggies that are being steamed or boiled.

Oh, don’t forget about the cauliflower. I steamed and shocked that too to keep some crunchy texture to those florets too. This salad is so refreshing and a perfect addition to your spring menu.

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Broccoli Cauliflower Salad in a white bowl

Broccoli Cauliflower Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 1x
  • Category: side dish
  • Method: No Cook
  • Cuisine: American
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Description

This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Ingredients

Scale
  • 2 cups cauliflower, cut into florets
  • 2 cups broccoli, cut into florets
  • 1 red onion (small), thinly sliced
  • 1/2 cup almonds, chopped
  • 2 tablespoons feta cheese
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions

  1. In a large pot, steam cauliflower and broccoli in a steamer basket for about 3-4 minutes. Remove from pot and plunge in an ice bath or run under cold water (to stop the cooking process). Drain well and place in a large salad bowl.
  2. In a small bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and season with salt and pepper.
  3. Add red onion, almonds, and feta cheese to the broccoli and cauliflower. Toss together with the dressing.

Notes

Don’t love raw red onions? Try adding pickled onions instead!

Keywords: salad, broccoli, cauliflower, side dish, fresh

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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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The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

The Ultimate PB&J via RDelicious Kitchen @RD_Kitchen

Quick Pickled Onions

Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Nut Free, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian
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A jar of quick pickled onions in your refrigerator gives you last-minute, tangy addition to many dishes.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

My fiance LOVES red onion. In my opinion a little too much. Now every time he makes tuna salad, I need to supervise because the last time he made it I think there was more red onion then actual tuna. It should have been called a red onion salad.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

While I do enjoy onions, raw onions are not always my favorite. I sometimes feel like they overpower a dish. Have you ever tried pickled onions instead? I now have been adding these tangy slices into my dishes to get more of a tangy red onion flavor instead that sharp and pungent red onion flavor that can take over the whole dish.

A jar of quick pickled onions in your refrigerator gives you a last minute, tangy addition to many dishes
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Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

There are so many uses for pickled onions. Add to sandwiches, use as a condiment to top tacos or egg salad, or toss them into grain salads. Their tart and tangy flavor and their bright pink color will perk up any dish.

Quick Pickled Onions via Chef Julie Harrington @ChefJulie_RD #pickledonions #onions #pickling #fermentedfoods #topping #condiment #makeahead

As the pickled onions continue to brine in the refrigerator, they will turn to vibrant pink in color. Make sure to store your pickled onions in a glass container (I used a mason jar). Most metals will react with vinegar and plastic will absorb the flavors. Plus, being able to see them is always a little reminder when I open my refrigerator to top my dishes with them.

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quick pickled onions in a mason jar

Quick Pickled Onions

  • Author: Chef Julie Harrington, RD
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 8
  • Category: side dish
  • Method: no cook
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Ingredients

Scale
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoon kosher salt
  • 1 cup water
  • 1 red onion, thinly sliced

Instructions

  1. In a mason jar, combine the apple cider vinegar, sugar, salt, and water. Close the lid and shake until sugar and salt have dissolved. (Or can be whisked in a bowl)
  2. Add the onions to the mason jar, making sure all the onions are submerged. Let sit at room temperature for at least 2 hours. (see notes for the make ahead version)
  3. Drain onions before using.

Notes

MAKE AHEAD: Can be made 2 weeks ahead. Cover and chill.

Keywords: quick pickled onions, pickled onions, onions, condiment, topping

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Butternut Squash and Kale Pita Pizza

30 minutes or less, Dietary, Egg Free, Fall, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian, Winter
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Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen

#ad Using #Toufayan pitas to make personal Butternut Squash and Kale Pizzas #thereciperedux

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Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenThe recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!

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slice of Butternut Squash and Kale Pita Pizza on a white plate

Butternut Squash and Kale Pita Pizza

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

Scale
  • 2 whole wheat Toufayan Pita Bread pitas
  • 1 sweet potato, baked skin removed
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium chicken stock
  • 1 teaspoon black pepper
  • 1 cup butternut squash, cubed and roasted
  • 2 teaspoons olive oil
  • 1 small red onion, sliced
  • 2 cups kale, stems removed, roughly chopped
  • 1/2 cup fontina cheese, shredded
  • (optional) 1 tablespoon balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
  3. In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
  4. Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
  5. Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
  6. Let slightly cool and drizzle with balsamic glaze, if using.
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What have you recreated with your leftovers?
RDelicious Kitchen @RD_Kitchen
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen
To find out more about Toufayan Bakeries, follow them on Facebook and Instagram. Their products are available nationwide.

Spanish-Style Cauliflower Rice

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Cauliflower rice can replace rice in any recipe for a low-carb option. Try this Spanish-Style Cauliflower Rice inspired by traditional Spanish flavors. 

cauliflower rice in a white square bowl

My fiance’s family is originally from Spain and over the years of us dating, I’ve really come to learn about Spanish cuisine and now love using certain spices that are common in traditional Spanish dishes. One spice that is commonly used is smoked paprika.

cauliflower rice with almonds

What is smoked paprika?

Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. It has a deep red color and a smoky aroma.

Spanish-Style Cauliflower Rice on a marble slab with almonds

Cauliflower rice has become one of my favorite side dishes because it cooks up so quickly, plus it adds a full serving+ of vegetables to a meal.

Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, Brussel sprouts, and some other less common varieties.

Spanish-Style Cauliflower Rice in a white square bowl
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Spanish-Style Cauliflower Rice in a white square bowl

Spanish-Style Cauliflower Rice

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6
  • Category: side dish
  • Method: stove top
  • Cuisine: spanish
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Ingredients

Scale
  • 2 medium heads cauliflower, cored and riced (see tips in the note section)
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • salt and pepper, to taste
  • ¼ cup raw almonds, chopped
  • ¼ cup parsley, finely chopped

Instructions

  1. Heat coconut oil in a large skillet over medium-high heat. Add the onion and garlic, until the onion begins to turn translucent and is fragrant. Add the cauliflower and cook, stirring occasionally, for about 5 minutes, until cauliflower is tender. (Be sure to not overcook, or cauliflower will become mushy) Add paprika and cumin. Sauté for an additional minute.
  2. In a small bowl, whisk together the chicken broth and tomato paste until smooth. Add to the skillet and stir to incorporate into the cauliflower rice. Cook for 2-3 minutes until liquid has absorbed and evaporated.
  3. Season with salt and pepper. Sprinkle with almonds and parsley.

Notes

recipe adapted from Paleo magazine

To rice the cauliflower:
option 1: Take a box grater and grate the cauliflower into rice in a bowl
option 2: Place cauliflower florets in a food processor pulse until reach desired rice consistency.
option 3: Buy the pre-riced cauliflower, often found fresh in the produce section or frozen at your local grocery store.

Keywords: cauliflower, cauliflower rice, spanish

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Tropical Green Smoothie

30 minutes or less, Dairy Free, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Snacks
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Trying to add more fruits and veggies to your daily eating habits? Add both first thing in the morning with this Tropical Green Smoothie.
Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenIt’s February 1st – how is everyone doing on their New Year’s Resolutions so far? I saw a funny post on instagram that January was just a “practice round”. The problem setting big resolutions or goals, is you have to refine them in the beginning and make small habit forming changes to help you get to your end goal.

Trying to squeeze in more veggies in the morning? Try this Tropical Green Smoothie! #breakfast #smoothie #rdchat

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Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenOne goal that I have been discussing a lot lately this path month is simply including more fruit and vegetables within meals and snacks. Just simply go back to the basics. Are you really getting in the minimum recommendation of 5 fruits and vegetables a day? If the answer is no, this should be your starting point.
If eating healthier or maintaining a healthy weight is your goal for 2017, start here. Try to add a serving of fruit and/or vegetables at every meal and snack. If you are typically consuming 3 meals and 2 snacks per day (and now you are adding a fruit and/or vegetable to each) – BAM! You just reached the minimum daily recommendation for fruits and vegetables for the day.
Tropical Green Smoothie via RDelicious Kitchen @RD_KitchenSmoothies are a fantastic way to add both fruit and vegetables in one meal! The secret to this smoothie is the frozen avocados. Now, of course, you can freeze them yourself, but now Welch’s prepackages them in the frozen aisle. Now, you won’t have to worry about the other portion of your avocado turning too quickly. The frozen avocado makes this smoothie so creamy, almost like a consistency of a milkshake.

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green smoothie in a glass with a gray straw

Tropical Green Smoothie

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
Print Recipe

Ingredients

Scale
  • 1/2 banana, frozen
  • 1/4 cup frozen mango
  • 1/4 cup frozen pineapple
  • 1/4 cup frozen avocado (or quarter fresh avocado)
  • 1 cup kale (or spinach)
  • 1 tablespoon chia seeds
  • 1 cup almond milk (or milk of your choice)

Instructions

  1. Place all ingredients into a blender and blend until smooth.
  2. Add water for a thinner consistency or add ice for a thicker consistency.
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RDelicious Kitchen @RD_Kitchen
Tropical Green Smoothie via RDelicious Kitchen @RD_Kitchen