I’ve mentioned time and time again here on RDelicious Kitchen about my love for chocolate. Hi my name is Julie, and I’m a chocoholic. I was overly excited for this months Recipe ReDux theme.
Favorite Chocolate Matches – Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.
You can’t go wrong with pairing chocolate with peanut butter. You can find me in the kitchen at night with a spoonful of peanut butter with chocolate chips on top. (Robin & Kylie do the same! Great minds think alike 🙂 )
Each month for for the recipe redux challenge, I make a list of recipe ideas and narrow it down, closer and closer to the due date. Yesterday, I was still figuring out what I was going to make. [#procrastination at it’s finest] I wanted to try and think outside the box, but it always came back to my favorite: chocolate + peanut butter.
I actually made a rendition of this recipe with just chocolate for a valentine’s day event at work, so I know it’s a crowd pleaser. The one thing that shocked people the most is one of the ingredients .. TOFU! It mades the mousse light and airy, plus packs in protein for a dessert recipe!
Not have enough time to make a wholesome breakfast every morning? Enjoy this overnight oats recipe that you can make the night before to help power you through your busy morning.
Oatmeal is one of those “stick-to-your-guns” kind of breakfast that I know will fuel me through the morning. Problem is, I don’t always have the time in the morning. I will savor that extra 10 minutes of sleep knowing I have breakfast ready to go waiting for me. I’ll even sacrifice doing my hair in the morning for extra sleep. Top buns for the win.
Half the time I am so rushed in the morning, I drink my coffee on the way to work and then eat my breakfast as I am returning emails and getting organized for my day. Skip those instant oatmeal packets. They are typically loaded with added sugar and even salt! This recipe is packed with ingredients you can feel good about. Filled with fiber & protein, it will keep you full all morning. Overnight, the oats absorb all the liquid and it becomes a thick cake batter consistency. You could always heat the oats up, but I enjoy them cold. Of course this recipe can be easily adapted with your favorite fix-ins. I always like adding a little extra fruit on top. And if I am feeling a little indulgent, I’ll stir in a little unsweetened cocoa powder for a chocolate peanut butter flavor!
Never have enough time in the morning to make breakfast? Make these overnight oats the night before for a wholesome breakfast you can enjoy in the morning.
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Skip the food coloring and dyes. These mini muffins are naturally pinkish/red with the help of sneaking beets into this muffin recipe.
In the beginning of the week I promised you I had a recipe to share using beets. With Valentine’s Day just around the corner, these mini muffins are perfect to make for your Valentine for breakfast.
Why is it that mini muffins just look so much cuter than regular muffins?
Many of the clients I work with don’t think muffins fit as part of a healthy breakfast. I 100% agree if it’s a giant bakery muffin filled with saturated fat, sugar, and refined flours.
These are perfectly portioned mini muffins with wholesome ingredients you can feel good about eating in the morning.
Whole grains (whole wheat flour & oat flour) .. check!
Vegetables (beets) .. check!
Healthy baking substitutions for fats with Greek yogurt .. check! The beets are key for this recipe because it helps retain moisture and their natural sweetness can help cut back on added sugar.
Plus, adding beets gives this recipe a boost in nutrition with potassium, magnesium, fiber, phosphorus, vitamins A, B, & C.
Skip the food coloring and dyes. This recipe is naturally pinkish with sneaking in beets
Ingredients
Scale
3 beets, cooked and peeled
1 cup oat flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/4 cup plain Greek yogurt
2/3 cup coconut sugar
1 tbsp vegetable oil
1 tsp vanilla extract
1 egg white
2/3 cup mini dark chocolate chips
Instructions
Preheat the oven to 350 degrees F. spray mini muffin tins with cooking spray and set aside.
In a food processor (or blender), blend the beets, yogurt, egg white, coconut sugar, vegetable oil, and vanilla until smooth.
In a large bowl, whisk together the oat flour, whole wheat flour, baking soda, and baking powder. Fold wet ingredients into dry ingredients, until just combined. Fold in the mini chocolate chips.
Spoon the muffin batter into the muffin tins, filling each 3/4 full.
Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
Notes
To make this recipe easier, use Love Beets, already cooked and peeled!
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Family and friends will love this cheesy version of classic deviled eggs.
Growing up, I really never liked deviled eggs. I think because the traditional way is heavy with mayonnaise and I just absolutely do not like mayo. It is just one of those foods that gives me the heebie jeebies. I don’t mind that I dislike mayo, because as a dietitian, I always encourage others to cut back on condiments like mayo and to use other substitutes like yogurt instead.
Don’t even get me started about cilantro. I think it tastes like soap. We can talk about that another day. Let’s get back to these deviled eggs. I wanted to make them cheesy, but also pop with flavor. That’s why I chose the horseradish variety for this recipe. Of course, you can always substitute with any kind of cheddar you would like. #cheddaisbetta
What’s that delicious crispy garish? Keep scrolling.. you won’t be sorry.
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.
Place 6 eggs in a pot and fill with cold water, covering the eggs by an inch. Bring the water to a boil, uncovered. Turn off the heat and cover the pot. As soon as the water comes to a boil, remove the pot from heat and cover. Leave the eggs in the covered pan for 10-12 minutes. Remove from water, Chill, and peel.
Cut each egg in half and scoop out the yolk into a bowl. Add the horseradish cheddar cheese, yogurt, dijon mustard, and chives. Mix well.
Stuff the egg whites with the yolk mixture. Garnish with chives, a sprinkle of paprika, and a cheesy chip.
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Let’s talk about these cheesy crisps. It will change your life. Okay, maybe a little dramatic, but if you are a cheese lover you understand. 😉
Confession: I had to make extra cheesy crisps for the pictures because I may have snacked on the first batch a little too much.
I must say, I love all the Legacy Cabot flavors, but since the beginning White Oak Cheddar has been my favorite. It has an oaky and buttery silky flavor to it that pairs well with the rest of the flatbread toppings.
Lucky for me, I have a panel of professional taste testers for all of my recipes. My boyfriend, Adrain, REALLY liked this recipe. And when I say he REALLY liked it, means that a full flatbread was gone in one sitting. My friend Steph has become quite the Cabot cheese enthusiast, like myself. When I sent her a picture of the recipe, this happened …
Lucky for Steph, we live right down the street from each other. Flatbread delivery! Now if only places delivered this kind of food ..
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I’ve been a little obsessed with kefir lately. When I saw they had an eggnog flavor, I jumped right on it. I’ve been enjoying kefir as is, but this time wanted to try it in a recipe.
Kefir naturally has a tangy flavor, so when incorporating it in a smoothie, a banana was the perfect way to sweetened it up.
Eggnog only comes around once a year, so I don’t mind indulging in a small glass one time a year. Eggnog just screams Christmas to me, and I want to enjoy that seasonal treat more than once without the guilt!
Enjoy as a breakfast, snack, or dessert to get in the holiday spirit! I know what I’ll be making for breakfast Christmas morning!
Indulge in the holiday seasonal flavors without packing on the pounds. Feel good about drinking eggnog with this eggnog smoothie recipe!
Ingredients
Scale
1 banana
1 cup Lifeway kefir eggnog
1 cup unsweetened almond milk
(optional) ground nutmeg
(optional) ice
Instructions
Simply add ingredients to a blender and blend until smooth.
For a thinner consistency add more almond milk. For a thicker consistency add ice.
Sprinkle with ground nutmeg.
Notes
For a festive rim: take 2 tbsp of sugar and mix in 1 drop of red food coloring. With a damp paper towel moisten the rim of the glass. Coat the rim of the glass with sugar.
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It’s pumpkin everything this time of year. When I saw Wild Friends create a new seasonal pumpkin spice peanut butter, I was so excited! I am a big fan of wild friends nut butters.
I’m not going to lie, I’ve been eating it straight from the jar with a spoon. I made energy bites with wild friends vanilla espresso flavor, so I created another energy bite recipe using this new nut butter! Perfect little bite size snacks for on the go easy snacking.
Play around with the ingredients to create the perfect flavor for you!
Add oats, flax seed, dried cranberries and pumpkin seeds in a large bowl. Toss to combine.
Put pumpkin spice peanut butter and maple syrup in a small bowl and microwave for 30 seconds or until softened.
Combine the peanut butter mixture with the oat mixture until combine. The mixture will be thick. Shape into tablespoon-sized balls. Store in refrigerator.
Notes
Use certified gluten free oats to guarantee gluten free recipe.
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What do you do when you have an over abundance of zucchini and don’t know what to do with it all? … Make muffins!! Double chocolate zucchini muffins that is.
Two of my biggest nutrition tips for making healthy choices regarding muffins:
1. Make them yourself from scratch
2. Keep the size in check
1. When you make your own muffins, you know exactly what is going in your recipe. Don’t like how much sugar the recipe calls for, simply trim the amount or use healthier swaps like pure maple syrup.
2. I always opt for the traditional size muffin tin when I am baking. Even though I am always trying to make my baked good recipes a little lighter, they aren’t a substitute for a whole meal.
For example, many grab breakfast on the go going to work in the morning. Maybe they pick up a coffee and a reduced fat blueberry muffin. One may think deciding on the reduced fat is a healthier choice, but let’s see how that measures out. Below is an example of a reduced fat blueberry muffin from a popular chain restaurant:
Just by looking at the nutrition facts, it looks like a cupcake in disguise. 410 calories!? 40 grams of sugar !? 26% of the daily value of sodium!? 10 grams of total fat!?
Scroll down a little and look at the ingredients from the muffins I made. Now scroll back up and look at the ingredients in that muffin? Have you even heard of half of those ingredients before? I’m thinking my muffins win!
Real food. Real ingredients. (while sneaking in some vegetables!)
Pair one of these muffins with a glass of milk and a piece of fruit for a balance way to start your day! (instead of a giant sugar bomb!)
1/3 cup coconut oil (melted then cooled – make sure it’s not hot!)
1/3 cup maple syrup
4 egg whites
1 tsp vanilla
2 cups grated zucchini
3/4 cup chocolate chips
Instructions
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners or grease with cooking spray.
In a bowl combine the oat flour, cocoa, salt, baking soda, and baking powder. Set aside.
In another bowl, whisk together the coconut oil, maple syrup, eggs and vanilla.
Slowly incorporate the dry ingredients into the wet ingredients.
Using a few paper towels or a cloth wring out excess moisture from the zucchini. Fold in the zucchini and chocolate chips (save some to add on top) until just combined.
Fill each muffin tin and sprinkle a few chocolate chips on top.
Bake for 18-20 minutes. Let cool for at least 5 minutes before removing from the pan. Store in an airtight container.
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Looking for a healthy snack to power you through the afternoon? You’ve come to the right place. These full of flavor homemade PB & J Bites are similar to the store bought Larabars. Careful, they are addicting
When I was younger a peanut butter & jelly sandwich was frequently found in my lunch box for school. Now, I am a working gal in my 20’s and I still pack a peanut butter & jelly sandwich for lunch sometimes. I must say though, I am much more selective of the type of bread, peanut butter, and jelly I use.
Homemade larabars turned into little bites. Perfect for on the go and healthy snacking.
Ingredients
Scale
1/3 cup roasted peanuts (unsalted)
1/3 cup dried cherries (unsweetened)
2 cups pitted dates
1 tbsp cinnamon
Instructions
Place nuts in food processor and pulse until finely ground.
Add in dates, cherries and cinnamon. Pulse until a clump forms in the processor.
Take out the mixture and either wrap in plastic wrap and refrigerate for 30 min to harden, or you can start making your bites right out of the food processor.
Form into 30 small balls. Wrap them with plastic wrap and put in fridge for later snacking.
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I determined a theory in college if snacks were good on-the-go kind of snacks. It was called the “backpack test”. If my snack managed to be still okay by the afternoon getting jostled around my backpack all morning and getting smushed between books then it passed. I’ve made these plenty of times in college because these PB&J Bites passed the “backpack test” with flying colors. Now it’s not so much the “backpack test” but more of a “giant professional bag turned into everyday bag turned into everything I ever need” kind of bag! haha 🙂
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Cabot recently released their new line of farmers’ legacy collection of aged cheddar cheese.
Traditionally, stuffed pepper recipes call for beef and rice. I swapped out rice for quinoa to incorporate whole grains and a little extra protein punch!
I served these peppers with green beans on the side for a complete satisfying meal.
Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
Heat oven to 350°F.
Stuff peppers with beef mixture. Stand peppers upright in baking dish.
Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.
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What would you make with one of the three new farmers’ legacy collection aged cheddar cheeses?
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