Pumpkin French Toast Roll Ups

Breakfast & Brunch, Dietary, Fall, Holiday, MAIN DISHES, Make ahead, PREP, Recipes, Seasonal, Vegetarian
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Simple ingredient swaps and cooking techniques can make an indulgent recipe transform into a healthy recipe, while still keeping their indulgent flavors. Start with these Pumpkin French Toast Roll Ups.
Pumpkin French Toast Roll Ups via RDelicious Kitchen @rdkitchenI hope you aren’t sick of pumpkin yet! I still have quite the stash in my pantry that I’ve been using up.
The other day I was paroozing Pinterest and so many indulgent breakfasts were popping up on my feed. I’m all for a splurge kind of breakfast here or there, but they can be easily lighted up with a few twists and tricks.
Pumpkin French Toast Roll Ups via RDelicious Kitchen @rdkitchenLately, at work that is exactly what I’ve been doing. Clients have been submitting their favorite holiday recipes and I’ve been making healthy suggestions of how to lighten them up.
One recipe I was recently asked to lighten up was a full on dessert for breakfast. It was a stuffed french toast with challah bread stuffed with mascarpone cheese, vanilla frosting, pumpkin, and caramel, then coated with crushed frosted flakes. Holy sugar rush to start the day.
Pumpkin French Toast Roll Ups via RDelicious Kitchen @rdkitchenI typically just make little notes to the clients of where they could possibly make substitutions, try a different cooking method, add other ingredients, etc. but that recipe makeover inspired me to create this one.

Simple swaps can turn an indulgent recipe into a healthy recipe, just like these Pumpkin French Toast Roll Ups

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Swapping out challah for whole grains, stuffing with a lower fat, higher fiber and higher protein option for the filling, and keeping a crunch factor of walnuts on top.
I have another batch of this recipe waiting in the freezer to be baked Christmas morning!

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pumpkin french toast roll up on a plate drizzled with syrup

Pumpkin French Toast Roll Ups

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

Scale
  • 1 loaf (about 12 slices) whole wheat bread
  • 1/2 cup whipped cottage cheese (see note)
  • 1/3 cup pure pumpkin puree
  • 1 1/2 tbsp cinnamon, divided
  • 1 tsp nutmeg
  • 3 eggs
  • (optional toppings) chopped walnuts, syrup

Instructions

  1. Preheat the oven to 350 degrees F. Spray an 8×8 baking pan with cooking spray and set aside until ready to use.
  2. In a small bowl, combine the cottage cheese, pumpkin, 1 tbsp cinnamon, and nutmeg, set aside.
  3. In a small bowl, whisk the eggs together, set aside.
  4. Remove the crust from the slices of bread. Working one at a time, use a rolling pin to flatten bread to about 1/4-inch thickness. Spread a thin layer of the cottage cheese and pumpkin mixture on the piece of the bread, leaving a little room at the edges. Carefully, roll up the bread (not too tight, or the filling will come out.). Repeat with the remaining slices of bread.
  5. Dip french toast roll ups into the egg mixture and line at the bottom of the baking pan. Sprinkle with remaining 1/2 tbsp of cinnamon.
  6. Bake in the oven for 12-14 minutes, until french toast roll ups are golden brown.
  7. Top with maple syrup and chopped walnuts, if using.

Notes

*Don’t have whipped cottage cheese? Simple put small/large curd cottage cheese in a food processor or blender.
*A simple swap for whipped cottage cheese could be ricotta cheese.

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2 Minute (microwave) Oatmeal Muffin + Video!

30 minutes or less, Baked Goods, Breakfast & Brunch, MAIN DISHES, PREP, Quick & Easy, Recipes
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Make your morning breakfast a little more fun, by turning a cup of oatmeal into an oatmeal muffin with just adding a few more healthy ingredients and the ease of popping it in the microwave to cook.
2 Minute (microwave) Oatmeal Muffin via RDelicious Kitchen @rdkitchenThere are so many single-serving microwave recipes out there, but many are more on the indulgent side – I’m talking to you, brownie in a mug.
I first learned about this recipe idea from Love Grown Foods, themselves, but I decided to spruce it up a little bit by adding some other healthy ingredients. I thought it would be fun to share a “how-to” video version!
I’ve been wanting to start creating videos for awhile now on the blog, so bare with me as I am still in the learning phases of this venture.

I love this recipe because it serves one. I love muffins, but sometimes I don’t want to make a whole batch especially if I am the only one eating them. Plus it’s a fun healthy twist from a regular oatmeal kind of breakfast.

WATCH how to make an oatmeal muffin in the microwave http://bit.ly/1NAcxE0 #rdchat @LoveGrownFoods @CrazyRichardsPB

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microwave oatmeal muffin

2 Minute (microwave) Oatmeal Muffin

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 1 single serve Love Grown Oats container
  • 1/2 banana, mashed
  • 1 tbsp peanut butter powder (I used Crazy Richard’s)
  • 2 tbsp egg whites
  • 1 tbsp low fat milk
  • 1/4 cup blueberries
  • 1 tsp ground flaxseed
  • 1 tsp chia seeds
  • (optional) Toppings: melted peanut butter, blueberries, walnuts, etc.

Instructions

  1. Gently mix in the banana, peanut butter powder, egg whites, low fat milk, blueberries, flaxseed, and chia seeds into the oatmeal container.
  2. Microwave for 2 minutes. (If still a little wet, microwave in 15 second intervals until cooked through.
  3. Invert oatmeal cup on to a plate. Add any additional toppings, if desired. Enjoy!

Notes

recipe adapted from Love Grown Foods.

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Almond Crusted Cauliflower Bites

Appetizers, Dairy Free, Dietary, MAIN DISHES, PREP, Quick & Easy, Recipes, Side Dishes, Vegetarian
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Upgrade your game day eats with a healthy new twist. Cauliflower just got an upgrade in “snack-ability” with these Almond Crusted Cauliflower Bites.Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchen“This post is sponsored by Blue Diamond Almonds. Ditch the chips and grab some Game Changing Flavors this football season! Enter for a chance to win the Ultimate Football Party Prize Pack, get great savings and ideas for delicious snack hacks at GameChangingFlavors.com.”
Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchenWe all know fresh cut veggies aren’t the top of everyones list when watching their favorite teams on game day. By sprucing up vegetables with a new healthy twist, game viewers are going to want to keep grabbing for more!
Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchen

Upgrade your game day eats with Almond Crusted Cauliflower Bites #GameChangingFlavors @bluediamond #ad

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Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchenBy just adding a little pizzaz, cauliflower just got an upgrade in “snack-ability”. The smokehouse flavor almonds have such great flavor that you don’t need many other ingredients. The crunchy exterior of the almonds and panko give it that “fried” texture, but they are baked making them much healthier.
Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchenDig in next time you are watching the game! What football team are you rooting for?

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almond crusted cauliflower

Almond Crusted Cauliflower Bites

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 3 cups cauliflower florets
  • 2 eggs, whisked
  • 1/2 cup Blue Diamond Smokehouse Almonds, finely chopped
  • 1/4 cup whole wheat panko

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Whisk together the eggs in a small bowl to create an egg wash. In a separate bowl, combine the Blue Diamond Smokehouse Almonds with the whole wheat panko breadcrumbs.
  3. Dip each cauliflower floret in the egg wash, then coat with the almond mixture. Place on a baking sheet and bake in the oven for 15-20 minutes, until cauliflower florets are fork tender and almond coating is golden brown.
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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!

Mediterranean Hummus Wraps

Appetizers, Dietary, Egg Free, Nut Free, Recipes, Sandwiches & Burgers, Vegetarian
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Kick up the flavor and feel good about eating these Mediterranean Hummus Wraps at your next tailgate party. 

Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen“By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I was not compensated for my time.”
In the fall, football lovers Sunday’s are dedicated to football. There is always a rivalry on Sunday (or Thursday and Mondays – so much football!) in my house. I am a big NY Giants fan and Adrian is a die hard Philadelphia Eagles fan. But we have one big thing in common.. we don’t like the Dallas Cowboys. We have gone to a few Giants/Eagles game together which has been fun, but always at Metlife stadium (where the giants play, if ya didn’t know). When you are on Giants turf and you’re wearing Eagles gear you will get taunted haha!

Enjoy #TwoSpoons of hummus this Sunday with these Mediterranean Hummus Wraps while you root on your favorite @NFL team #ad @Sabra

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This year Adrian and I are playing in a survivor pool. Pick a different winner of one pro football game each week. Win, and live to pick again the next week. Lose, and you are eliminated. We are hanging in there so far. We picked the Jets this week to win. Cross your fingers for us! The pool started with 30+. Now there are only 15 people left.

Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen
With football viewing comes snacks. Dating a dietitian is a good guarantee that healthy snacks be included. Typical football grub like wings, creamy dips, pizza, etc. which can leave you feeling weighed down. Many of those food are heavy with saturated fats.
I’m going a little Mediterranean with this recipe to trim back on saturated fats and include heart healthy unsaturated fats instead. Sabra is the Official Dips Sponsor of the NFL which is fitting that hummus is our power player for this recipe. With its combination of chickpeas, sesame seeds (tahini) and healthy fats, hummus can be part of an eating pattern for health, including the well established Mediterranean diet.
Mediterranean Hummus Wraps via RDelicious Kitchen @rdkitchen
Nine out of 10 Americans don’t eat enough vegetables each day, including nutrient-rich beans. Sabra is encouraging everyone #TwoSpoons of hummus a day. Just two spoonfuls a day will fulfill your bean recommendation for the week. How easy is that? Hummus can be versatile in your kitchen. Enjoy simply as dip for veggies, use as a spread in place of mayo, use to make a creamy dressing, or even to thicken soups in place of cream.

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Mediterranean Hummus Wraps sliced on a cutting board

Mediterranean Hummus Wraps

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

Scale
  • 2 bell peppers, chopped
  • 1 small eggplant, diced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 cup Sabra roasted pine nut hummus
  • 1/4 cup pitted katamala olive, chopped
  • 1/4 cup feta cheese
  • 4 whole wheat wraps

Instructions

  1. Preheat oven to 400 degrees F.
  2. On a large baking sheet, add the red bell pepper, eggplant, zucchini, and garlic. Drizzle with olive oil. Bake for 20-25 minutes until vegetables are tender and beginning to brown, mixing occasionally.
  3. On each wrap, add 2 tbsp of hummus. Layer the roasted vegetables, katamala olives, and feta cheese. Roll up and cut into 4 pieces. 2 pieces per serving.
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What NFL team are you rooting for?
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For more tailgating hummus inspiration, check out the recipes below by fellow Recipe Reduxers:

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

Apple Walnut Buckwheat Pancakes

Breakfast & Brunch, Dietary, MAIN DISHES, PREP, Quick & Easy, Vegetarian
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Apple picking season is here and these Apple Walnut Buckwheat Pancakes should definitely be on the menu this weekend.

Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchenBefore we chat pancakes, let’s talk apples. I know on instagram, I’ve already dove into the pumpkin obsession and I am not even ashamed #basic, but I don’t want to leave apple season in the dust.
However in the technology world, Apple has not been my friend. This past week, my macbook pro charger cord frayed and I was computer-less for a few days until I was able to get to the apple store to get a new one. But then Labor Day weekend rolled around and I wanted to stay “unplugged” to really enjoy a weekend off.
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchen
In case you popped over to find a new recipe and didn’t get your fix, with my computer being out of commission these past few days, don’t worry.. the days I wasn’t posting, I was cooking up a storm, so I have a lot of new recipes coming your way!
Any just to keep you in the loop, RDelicious Kitchen is now on Yummly! I added a new button on the bottom of each post where you now can “Yum” my recipes. Yummly is kind of like Pinterest on steroids because when you sign up, you can fill out your taste preferences to include/exclude foods based on what you do or don’t want. When you “yum” a recipe it gets saved to your recipe box. It’s perfect for someone like me who likes to keep my recipes organized, but now virtually.
You can go to Yummly to set up an account for free and start yumming recipes from here or visit my Yummly profile! I’m very new to Yummly and still learning about it, but I hope you’ll join me!
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchen
Before you scroll down straight to the recipe, I still need to tell you about these pancakes! I’ve had this Hodgson Mill buckwheat pancakes sitting in my pantry for awhile now. Every weekend, I always had plans to make pancakes, but honestly pancakes are not part of my top breakfast food choices. Okay, okay, before you glare through your computer screen at me, let me explain! I love pancakes, but I always felt that sugar crash after having a pancake breakfast.
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchen
But these aren’t your average pancakes. With whole grains, like buckwheat, it packs in plenty of fiber to keep you full and maintain energy levels. Plus, the addition of apples (more fiber!) and walnuts (healthy fats and protein!) makes it a more balanced breakfast.
Apple Walnut Buckwheat Pancakes via RDelicious Kitchen @rdkitchenSo, boost up the pancake mix in your pantry with this new twist!

Print

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buckwheat apple pancakes stacked on a white plate

Apple Walnut Buckwheat Pancakes

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

Ingredients

Scale
  • 3/4 cup Hodgson Mills Buckwheat Pancake Mix
  • 1/3 cup milk
  • 1 egg
  • 1 cup unsweetened applesauce
  • 1/2 cup chopped walnuts
  • 1 apple, peeled and diced
  • 2 tbsp cinnamon
  • optional: syrup

Instructions

  1. In a large bowl, mix together pancake mix, milk, egg, applesauce, walnuts, diced apples, and cinnamon.
  2. In a large skillet coated with cooking spray over medium heat, scoop about 1/4 cup of batter into the pan for each pancake. Wait until the edges begin to bubble, then flip and cook until pancake is cooked through. Repeat until all batter is used.
  3. Stack the pancakes and top with additional walnuts, apple slices, and syrup if desired. Enjoy!
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