Warm Kale Salad with Delicata Squash and Pomegranate

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Salads, Seasonal, Vegan, Vegetarian, Vegetarian, Winter
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When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
Butternut squash and spaghetti squash are very popular this time of year but can be intimidating. Sometimes they are a little hard to cut and peel. There are some really great how-to videos to help, but if you are looking for a squash that is a little easier to work with, try delicata squash!
Delicata squash has a thinner skin, plus the flesh in a little softer, making it much easier to cut through. No need to even peel the skin, it will crisp up when roasted.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash contains about 100 calories. Deep-colored squashes offer the most beta-carotene.
Some squashes can be so large in size. When you are only cooking for 1 or 2 it can be a tad overwhelming and you can be eating squash for breakfast, lunch, and dinner just to not be wasteful. Delicata squash is smaller in size, which can be helpful.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen

Bored of butternut squash? Try delicata squash and start with a Warm Kale Salad with Delicata Squash and Pomegranate – It screams fall flavor!

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I’m all about the less mess in the kitchen. Fewer pots and pans I have to wash, I am a happier girl. I was going to saute the kale in a pan to warm and wilt, but no need! Just add the kale right on top of the squash roasted during the last few minutes of cooking. This recipe is served warm, but it was just as delicious the next day as leftovers for lunch.

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Warm Kale Salad with Delicata Squash and Pomegranate on a white plate

Warm Kale Salad with Delicata Squash and Pomegranate

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Salad
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Description

When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Ingredients

Scale
  • 1 large bunch (about 6 cups) kale
  • 2 tbsp olive oil, divided
  • 1 tbsp pomegranate juice
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 shallot, minced
  • salt and pepper
  • 1 small delicata squash
  • 1/4 cup pomegranate seeds
  • 1/4 cup pecans, toasted

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Remove kale from stems, rinse, and pat dry.
  3. In a large bowl, whisk together 1 tbsp olive oil, pomegranate juice, balsamic vinegar, & dijon mustard. Stir in minced shallot. Season with salt and pepper. Add kale to the bowl, and massage kale leaves. Set aside.
  4. Cut the delicata squash lengthwise, scoop out seeds, then slice in 1/4 inch slices horizontally. Place on a baking sheet in an even layer. Drizzle with the remaining 1 tbsp of olive oil. Bake in the oven for 20 minutes, turning halfway through until browned and fork tender.
  5. The last 3 minutes, place kale directly on top of the squash and drizzle any remaining dressing. Cook to just let the kale wilt, and warm through.
  6. Toss kale and squash in a large bowl. Top with pomegranate seeds and pecans.
  7. Serve warm.

Keywords: delicata squash, kale, fall, salad

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

{Single Serving} Peanut Butter Chocolate Chunk Cookie

Baked Goods, Dairy Free, Gluten Free, MAIN DISHES, Quick & Easy, Recipes, Vegetarian
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When you are craving something sweet, but don’t want to make a whole batch, a Single Serving Peanut Butter Chocolate Chunk Cookie will hit the spot. 
{Single Serving} Peanut Butter Chocolate Chunk Cookie via RDelicious Kitchen @rdkitchen
It’s getting a little nutty with Recipe ReDux group this month. Today (October 22nd) is National Nut day and we were challenged to go nuts and make a recipe using nuts in any form – whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour.

Happy #NationalNutDay – Enjoy a single serving peanut butter chocolate chunk cookie to celebrate #thereciperedux

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Sometimes I just get that craving for a warm, out of the oven, soft gooey chocolate chip cookie? But then I always run into the problem of not wanting to make a whole batch. I have a big sweet tooth and if too many sweets are hanging around, I tend to indulge on some each day. I’ve noticed a big trend on Pinterest of the single-serving type desserts which is genius! The other night when I was having that craving, this new recipe did the trick!
{Single Serving} Peanut Butter Chocolate Chunk Cookie via RDelicious Kitchen @rdkitchen
I know I’ve mentioned plenty of times here, but I LOVE the peanut butter and chocolate combo. The peanut butter helps keep the cookie soft and chewy and going with large chocolate chunks from my hidden stash of a dark chocolate bar = heaven. Wash it down with a glass of milk … craving fixed!

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Peanut Butter Chocolate Chunk Cookie on a blue plate

{Single Serving} Peanut Butter Chocolate Chunk Cookie

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1-2 1x
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Ingredients

Scale
  • 2 tbsp peanut butter powder/flour
  • 2 tbsp peanut butter
  • 1 tsp brown sugar
  • 1/8 tsp baking soda
  • 1 egg white
  • 1 tbsp chocolate chunks (or chips)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl mix together oat flour, peanut butter, brown sugar, baking soda, and egg white. Fold in chocolate chunks.
  3. Bake for 10-15 minutes.
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Things are getting a little nutty with the Recipe ReDuxers this month. Check out some other great recipes!

Garlic Parmesan Smashed Potatoes

Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Recipes, Side Dishes, Vegetarian
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These Garlic Parmesan Smashed Potatoes are a healthy twist of a cross between baked potatoes and french fries – crispy on the outside and fluffy and tender on the inside. 

Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen
Hear those crickets? I haven’t made a recipe in over a week. I am finally back in action after being sick for a few days. I’ve thought of so many recipe ideas, but I didn’t have the energy or appetite to cook this week.
Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen
When did potatoes get such a bad reputation? I’m so tired of hearing, “they are too starchy” or “potatoes have too many carbs”. Potatoes are rich in B-complex vitamins, which help your body form blood cells and make energy from the protein, carbohydrates and fat from the food you eat. Additionally, potatoes are a great source of vitamin C, magnesium, phosphorus, and potassium.
Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen
I love these smashed potatoes because they are a cross between baked potatoes and french fries – soft and fluffy on the inside and crispy on the outside. When I reheated them again for leftovers, they got even crispier, amazingggg.
Garlic Parmesan Smashed Potatoes via RDelicious Kitchen @rdkitchen

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Garlic Parmesan Smashed Potatoes on parchment paper

Garlic Parmesan Smashed Potatoes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
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Ingredients

Scale
  • 24 ounces baby Dutch yellow potatoes
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp parmesan cheese
  • 1 tbsp dried rosemary, roughly chopped
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 450 degrees F. Coat a large baking sheet with nonstick spray. Set aside.
  2. Bring a large pot of water to a boil. Cook the potatoes until fork tender, about 15-20 minutes. Drain and pat dry.
  3. As potatoes are cooking, in a small bowl, combine olive oil, garlic, parmesan cheese, dried rosemary, salt and pepper.
  4. Place potatoes onto the prepared baking sheet. Using a back of a fork, carefully smash the potatoes until flattened but still in one piece. Top each smashed potato with garlic parmesan mixture.
  5. Place into oven and bake for 18-20 minutes, or until golden brown and edges are crispy.
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Quinoa Stuffed Tomatoes

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian, Vegetarian
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Six ingredient stuffed tomatoes with whole grains can be eaten as part of a main dish or as a vegetable side.

Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchenMost of my recipes are inspired of the game “What’s in my fridge?”. This usually happens at the end of the week, when there are leftovers or a few items here and there from other meals of the week. I feel like I’m en episode of Chopped and Ted Allen is giving me a mystery basket to cook with.
Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchenI used leftover quinoa, or you can use essentially any whole grain you like in this recipe. If you don’t have any leftover quinoa, you can always use this quick alternative.
This recipe can be easily adapted with the flavors you like. I added spinach, mushrooms, and garlic because that was what was in my fridge!
Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchen
Have leftovers? The next morning, I reheated a quinoa stuffed tomato with a fried egg on top. A fried egg on top can make everything better.. am I right?
Now you can never say when you open your fridge, “I have nothing to eat!”. Just play “what’s in my fridge” and you’ll be surprised what you can come up with!

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Quinoa Stuffed Tomatoes

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 4 medium tomatoes
  • 1/2 cup cooked quinoa
  • 1/2 cup spinach, finely diced
  • 1/4 cup mushrooms, finely diced
  • 1 tbsp garlic
  • 2 tsp olive oil

Instructions

  1. Core tomatoes, removing the inside flesh and seeds. Set aside the inside flesh from 2 of the tomatoes in a medium bowl.
  2. Dice the remaining tomato flesh. Add to a bowl with the quinoa, spinach, mushrooms, garlic and olive oil. Mix well to combine.
  3. Place tomatoes in a shallow pan. Stuff the tomatoes with the quinoa and vegetable mixture.
  4. Bake in the oven at 350 degrees for 25 minutes, until tomato begins to soften.
  5. Serve as a side dish, or make it a meal by adding a fried egg on top.
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Zucchini Carrot Fritters

Appetizers, Dairy Free, Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Nut Free, PREP, Recipes, Side Dishes, Vegetarian
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Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later.

Zucchini Carrot Fritters - Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later. via Chef Julie Harrington, RD @ChefJulie_RD #fritters #zucchini #carrot #plantbased #sidedish #glutenfree

Batch cooking and freezing has been my saving grace with my crazy schedule. My schedule during the week gets pretty hectic since I don’t work regular hours and some nights when I get home super late, the last thing I want to do it cook.

Zucchini Carrot Fritters - Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later. via Chef Julie Harrington, RD @ChefJulie_RD #fritters #zucchini #carrot #plantbased #sidedish #glutenfree

How to reheat

I love the crispy crunchy outside of fritters. Don’t make the mistake I did when I popped my first batch out of the freezer warmed them in the microwave. Definitely heat them up in the oven, or let them thaw and throw them right back in the pan to warm through to keep that crisp exterior.

How to freeze

To freeze, simply let them cool and place into plastic ziplock bags. If you know you won’t be digging into them for a while, wrap individually in aluminum foil, then into a ziplock bag.

Zucchini Carrot Fritters - Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later. via Chef Julie Harrington, RD @ChefJulie_RD #fritters #zucchini #carrot #plantbased #sidedish #glutenfree

Alternatives to breadcrumbs as a binding agent

I used a gluten-free garbanzo bean flour with an egg to act as a binder. Garbanzo bean flour is a fun flour to work use because it has a higher protein and fiber content than other flours.

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Zucchini Carrot Fritters stacked on parchment paper

Zucchini Carrot Fritters

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 8 fritters 1x
  • Category: side dish
  • Method: Stove Top
  • Cuisine: American
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Ingredients

Scale
  • 1 zucchini
  • 2 carrots
  • 1/2 cup gluten free flour (i used garbanzo bean flour)
  • 1/2 tsp baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tbsp canola oil (or olive oil)

Instructions

  1. Using a box grater, shred the zucchini and carrots. In paper towels or a dish rag, ring out the zucchini and carrots to release excess moisture.
  2. In a large bowl, combine the gluten free flour, baking powder, garlic powder, onion powder, salt, and pepper with the zucchini and carrots. Toss to coat.
  3. In a small bowl, whisk egg, then add to the zucchini and carrot mixture. Stir to combine.
  4. In a large skillet, add canola over and heat over high-medium heat, drop about a 1/4 cup scoop of the mixture into the pan. Slightly flatten to create a 2-inch patty. Cook until lightly brown and then flip and cook until both sides are evenly browned.

Notes

These zucchini carrot cakes freeze well. Simply let cool and place in a plastic bag in the freezer. To reheat either 1) let thaw and put in a skillet until heated through, or 2) directly from the freezer place on a baking sheet and cook at 350 until heated through.

Keywords: fritters, zucchini, carrots, gluten free, plant-based

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Zucchini Carrot Fritters - Brighten up fritters with a healthy twist. Add these Zucchini Carrot Fritters as a nutritious and delicious side dish for dinner and freeze a batch to enjoy later. via Chef Julie Harrington, RD @ChefJulie_RD #fritters #zucchini #carrot #plantbased #sidedish #glutenfree

Flank Steak with Creamy Chimichurri

Dietary, Egg Free, Gluten Free, MAIN DISHES, Meat, Nut Free, PREP, Quick & Easy, Recipes
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Need a dinner idea? Fire up the grill for lean cuts of beef, like flank steak and top it with a creamy chimichurri for a simple dinner solution. 

Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time. 
Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals. With 25 grams of protein and 10 essential nutrients in just one 3-ounce serving, lean beef should make its way onto your dinner plate.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenConsuming about 20-30 gram of protein per meal has proven benefits including feeling satisfied after a protein-packed meal, which helps reduce mindless eating as well as helps build muscle and reduce body fat. But not all proteins are created equal. High quality proteins (like lean beef) are “complete” proteins that contain all the essential amino acids in the ratio needed by the body and are easily digestible.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenThe one thing about nutrition, is that the media really takes over with promoting or demoting certain nutrition attributes. For awhile red meat was put in a negative light due to it’s higher saturated fat content, but there are plenty of leaner cuts of red meat. Red meat contains Vitamin B12, B3 (Niacin), B6, Iron, Zinc, Selenium and plenty of other vitamins and minerals, so it is beneficial to incorporate in your diet in moderation.

Need an idea for #dinner tonight? Throw a flank steak on the grill and top with a creamy chimichurri #reciperedux #ad @beef

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The Beef Check Off makes it super easy to find out what cuts of beef are lean. Check out this online Butcher’s Counter to help you choose leaner cuts next time you are at the grocery store.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenThe lean cut I decided to use for this recipe is flank steak. I used to cook for a family and they would always request chimichurri to put in top of their flank steak. Chimichurri is an Argentinean sauce most commonly served with red meat. It was one of their favorite dinners, so I would cook it often. I was inspired to create a similar topping for flank steak but with a little twist. I made by regular chimichurri sauce but added plain Greek yogurt and avocado to make a rich a creamy.
Flank Steak with Creamy Chimichurri via RDelicious Kitchen @rdkitchenThe creamy chimichurri makes extra, which can be a great addition to a meal or snack as a dip or spread.

Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each

30 minutes or less, Appetizers, Dietary, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Snacks, Vegetarian
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Spruce up your cheese and cracker platter the next time you are entertaining guests. Try these fun combos with only 3 topping ingredients each!

Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenDisclosure: This post is sponsored by Blue Diamond Nut Thins.

At any type of party there is usually a cheese and cracker platter on the appetizer table.
I love a good cheese and cracker combo, but one of my pet peeves is when the cracker crumbles apart when you take a bite and all the delicious toppings fall off.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenArtisan Nut Thins are a sturdy crunchy cracker that is the perfect vessel to make your cheese and cracker platter a success.
Plus, the nutrition facts stack up so your guests can enjoy a nutritious appetizer. Per serving Artisan Nut Thins have 3 grams of protein per serving with whole grains and wheat & gluten free that can help cater to all guests dietary needs.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenWhen I serve cheese and crackers, I prefer to assemble a large platter of these little bites, so my guests don’t have to put any effort into topping their own crackers. With three simple topping ingredients, you now have to tools to create a delicious and nutritious cheese and cracker platter.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenI fell in love with the smoked salmon and cream cheese combo when I was on a cruise awhile ago. Cruises have endless buffets and is the perfect time to try new foods! During that cruise, I had it every morning for breakfast on a bagel. Bagels are not an everyday type of food for me, so a cracker topper is the perfect solution for my craving. Plus, salmon is packed with omega-3 heart healthy fats.

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cracker topped with cream cheese, smoked salmon, and dill

Smoked Salmon and Cream Cheese Crackers

  • Author: Julie @ RDelicious Kitchen
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Ingredients

  • Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
  • Greek yogurt cream cheese (or low fat cream cheese)
  • smoked salmon
  • Fresh dill

Instructions

  1. Put a small smear of cream cheese on an Artisan Nut Thin cracker.
  2. Top with a small piece of smoked salmon and a sprig of fresh dill
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Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenDid you ever think to put cottage cheese on a cracker? Try it! The little hint of salt from the cottage cheese combined with the cracked pepper and refreshing cucumber is a great cracker topping combo. Plus, cottage cheese is packed with protein, making it a great appetizer choice versus the typical appetizer fare.

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cracker topped with cottage cheese and cucumber

Cottage Cheese, Cucumber, and Cracked Black Pepper Crackers

  • Author: Julie @ RDelicious Kitchen
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Ingredients

  • Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
  • Low-fat cottage cheese
  • Cracked black peppercorn
  • English cucumber, thinly sliced

Instructions

  1. Place a small dollop of cottage cheese on an Artisan Nut Thin cracker.
  2. Sprinkle with a pinch of cracked black peppercorn.
  3. Make a slice half way into the center of the cucumber. Fan and place on top of cottage cheese.
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Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenWho doesn’t love a sweet and salty combo? I always like to think outside the box with my combinations, and this cracker combo hits all the notes. Crunch and touch of salt from the cracker, creamy and salty from the cheddar cheese, chewy and sweet from the raisins, and sweet from honey.

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cracker with cheese, honey, and dried fruit

Cheddar with Raisins and Honey Crackers

  • Author: Julie @ RDelicious Kitchen
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Ingredients

  • Flax Seed Artisan Nut Thins or Multi-Seed Artisan Nut Thins
  • Cheddar cheese
  • Raisins
  • Honey

Instructions

  1. Place a slice of cheddar cheese on an Artisan Nut Thin cracker.
  2. Add a few raisins on top and drizzle with honey.
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Think outside the box with the typical cheese and cracker fare. No one wants a boring cheese platter anymore. Now you have 3 combos to start with and with only 3 toppings each, making it much less stressful to whip up right before a party.
Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenDon’t even wait until your next party, make these for a nutritious afternoon snack.

Spruce up your cheese and cracker combos – Try three new recipes with only 3 toppings each @nutthins #ad

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Spruced Up Cheese and Crackers: 3 ways, with 3 ingredients each via RDelicious Kitchen @rdkitchenWhat’s your favorite cheese and cracker combo?

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Cheesy Millet with Sautéed Vegetables and Fried Egg

Beans & Grains, Breakfast & Brunch, Dairy Free, Dietary, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian
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Enjoy for breakfast, lunch or dinner – This Cheesy Millet Sautéed Vegetables and Fried Egg is great at any meal! With whole grains, vegetables, and protein, this dish will keep you satisfied.

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenOn Thursday, I am heading to Maine for the Cabot Fit for the Beach to Beacon 10k race on Saturday. I’ve never been to Maine before and I am super excited to meet up with some blogger friends and make some new ones! I am still in complete shock that I was selected to be part of the Cabot Fit team.

Am I ready for this race? I’m as ready as I can be. Training didn’t necessarily go according to plan, but race day is a whole other ball game that I thrive on. No training run compares to the race day feeling. The positive vibe all around you with everyone cheering you is the absolute best feeling. I have no race time in mind. This is actually the first 10k distance I will be racing at. I have run 5k’s and three half marathons, but no 10k’s just yet. I’m really excited to see how I will do this weekend!

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchen
Cabot Fit Team 2015

The team includes:
Anne // fANNEtastic Food
Deanna // Teaspoon of Spice
Whitney // Little Leopard Book
Kita // Pass the Sushi
Kelly // Kelly the Culinarian
Brianne // Cupcakes and Kale Chips
Diane // Cape Fear Nutrition
& Myself!

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenWith Cabot sponsoring this trip, it’s perfect timing to feature this cheesy delicious recipe. I’m obsessed with this recipe creation. Since shooting these photos, I’ve made it an additional 3 times.. not even kidding! It has Cabot cheddar cheese, and a fried egg on top, do you need anything more?

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenHave you ever had millet? It is a whole grain with comparable nutrition facts to quinoa with a good source of protein and fiber. Plus, millet is often a cheaper whole grain variety. With whole grains, vegetables, and protein, this is a well balanced meal that can keep you full and satisfied for hours.

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenEggs are so versatile, and so is this whole meal. It can be enjoyed as a breakfast, lunch, or dinner!
Runny egg for the win! Are you pro runny yolk or go for fully cooked?

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchen

Cheesy Millet with Sauteed Vegetables and Fried Egg – perfect for breakfast, lunch, or dinner @cabotcheese #CabotFit #cabotcheeseboard

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Cheesy Millet with Sautéed Vegetables and Fried Egg

Cheesy Millet with Sautéed Vegetables and Fried Egg

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4
Print Recipe

Description

Perfect for breakfast, lunch, or dinner! A mix of whole grains, vegetables, and protein will keep you satisfied!

Ingredients

Scale
  • 1 cup millet
  • 2 cups water
  • 3/4 cup of your favorite Cabot cheddar cheese, shredded
  • 2 tbsp olive oil
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 3 cups baby spinach
  • 4 eggs
  • salt and pepper

Instructions

  1. Bring water to a boil in a medium sized pot. Add millet; cover, reduce heat to low and simmer until water is dissolved, about 20 minutes. Stir in cheddar cheese while hot.
  2. As the millet is cooking, in a large saute pan, heat olive oil over medium heat. Add onion and garlic, saute until onions are translucent. Add peppers and mushrooms, saute for another 2-3 minutes. Add spinach and cook until wilted. Remove vegetables from the pan into a bowl and set aside.
  3. Coat the bottom of the same pan with cooking spray or additional olive oil (if needed). Crack eggs into the pan and cook until edges begin to brown, or until desired doneness.
  4. Layer each plate with cheesy millet, sauteed vegetables, and top with a fried egg. Season with salt and pepper.
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Fresh & Easy Tomato Cucumber Salad with Chickpeas and Feta

Dietary, Egg Free, Gluten Free, Make ahead, Nut Free, Quick & Easy, Recipes, Salads, Side Dishes, Spring, Summer, Vegetarian, Vegetarian
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Looking for a refreshing, protein-packed salad that’s ready in minutes? This Tomato Cucumber Salad with Chickpeas and Feta is a must-try! Loaded with vibrant vegetables, plant-based protein, and creamy feta, this Mediterranean-inspired dish is perfect for meal prep, summer cookouts, or a quick weekday lunch.

Why You’ll Love This Salad

Quick & Easy – Ready in under 15 minutes with simple pantry ingredients.

Healthy & Fresh – Hydrating cucumbers, juicy tomatoes, and fiber-rich chickpeas make it light yet satisfying.

Make-Ahead Friendly – The flavors get even better after a few hours in the fridge.

Ingredients You’ll Need

English cucumbers – peeled and diced

Cherry tomatoes – halved

Canned Chickpeas – drained and rinsed
Did you know by simply rinsing canned beans can reduce sodium by 40%?

Feta cheese – crumbled

Fresh Parsley – or sub with dried

Olive oil – for a heart-healthy fat boost

Lemon juice – adds brightness

Salt & black pepper – to taste

How to Make Tomato Cucumber Salad

Prep the veggies: Peel and dice the cucumbers. Cut the cherry tomatoes in half. Drain and rinse the canned chickpeas.

Toss it all together: In a large bowl, combine cucumbers, tomatoes, chickpeas, feta, parsley, olive oil, lemon juice, salt, and pepper.

Taste and adjust: Mix well, taste, and adjust seasoning if needed. Serve immediately or chill to let the flavors meld.

Recipe Tips & Variations

Add Fresh Herbs: Swap dried parsley for fresh parsley, dill, or mint for a vibrant twist.

Make It a Meal: Add grilled chicken, salmon, or quinoa for extra protein and staying power.

Vegan Option: Use a plant-based feta alternative or omit cheese entirely.

Meal Prep Tip: Store in an airtight container in the fridge for up to 3 days.

Nutrition Highlights

High in fiber and plant protein from chickpeas

Hydrating and low in calories from cucumbers and tomatoes

Rich in calcium and flavor from feta cheese

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white bowl with chickpeas, tomatoes, cucumber, feta cheese, and parsley

Cucumber, Tomato, Chickpea Salad

  • Author: Chef Julie Lopez, RD
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8
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Ingredients

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  • 2 English cucumbers, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup feta cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt & pepper, to taste

Instructions

  1. Toss cucumbers, tomatoes, chickpeas, feta cheese, parsley, olive oil, lemon juice, salt & pepper in a large bowl.
  2. Adjust seasonings, to taste and serve.
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📌 Save This Tomato Cucumber Salad Recipe!

Whether you’re meal-prepping for the week or need a colorful side dish for a potluck, this easy chickpea cucumber salad is a go-to that everyone will love. Plus, it’s naturally gluten-free and packed with nutrients.

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Very Berry Smoothie Bowl

Breakfast & Brunch, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Vegetarian
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This Very Berry Smoothie Bowl is berry good! With protein and tons of juicy berries, you’ll feel energized all morning. 

Very Berry Smoothie Bowl via RDelicious Kitchen @rdkitchenDisclosure: This is my recipes for Welch’s Recipe Contest. I am eligible to win prizes. I was not compensated for my time.

It’s hot and humid here in New Jersey. I am not complaining. After this long winter, I’ll take any warm weather, humidity and all.

I just started officially training this week for a 10k coming up this summer. My last race was April of last year, so I need to get back into my training groove. I’ve been running, but not really structured from week to week. With this added humidity, I’ve had some pretty sweaty runs and craving anything refreshing after, while getting in some post run fuel.

I’ve been loving smoothies, but I end up drinking them so fast without even really getting to enjoy them. This Very Berry Smoothie Bowl, is thicker that is better to eat with a spoon rather than through a straw. It will help slow you down and enjoy all the wonderful flavors, plus, you get to put on whatever fun toppings you like!

Very Berry Smoothie Bowl via RDelicious Kitchen @rdkitchen

This Very Berry Smoothie Bowl has a little extra twist by adding 100% Welch’s grape juice. While adding a boost of fruity flavor, it also brings along many health benefits.

Start your morning off right with a Very Berry Smoothie Bowl @welchs @welchsRD

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Welch’s and their team of Nutrition Experts can help explain why concord grapes, just like in Welch’s 100% grape juice can help with maintaining a healthy lifestyle.

Colorful fruits and vegetables offer essential vitamins, minerals and beneficial plant nutrients, like polyphenols. And, while it’s certainly important to eat a rainbow of produce, it’s worth paying attention to the purples and blues.

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Very Berry Smoothie Bowl on a tan napkin with blue spoon

Very Berry Smoothie Bowl

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
  • Category: Breakfast
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Description

This Very Berry Smoothie Bowl is pure berry good! With protein and tons of juicy berries, you’ll feel energized all morning.

Ingredients

Scale
  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 1/2 banana
  • 1 cup vanilla Greek yogurt
  • 1/2 cup Welch’s 100% grape juice
  • 1 tbsp chia seeds
  • (optional) ice
  • Toppings: additional banana slices, raspberries, blueberries, chia seeds or coconut, sliced almonds, etc.

Instructions

  1. In a blender, combine the raspberries, blueberries, banana, vanilla Greek yogurt, 100% grape juice, chia seeds, and ice (if using). Purée until smooth, about 1 minute.
  2. The smoothie should be thick, so if needed, add more ice until desired consistency is reached. Pour into a bowl and top with your favorite toppings.
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