Fall Harvest Nourish Bowl

Beans & Grains, Egg Free, Fall, MAIN DISHES, Make ahead, Poultry, Recipes, Salads
/
 by

This post may contain affiliate links. Read my privacy policy.

Fall Harvest Nourish Bowl via Chef Julie Harrington, RD @ChefJulie_RD #powerbowl #nourishbowl #salad #fall

Have you ever had one of those aha moments at work where you just feel like, this is what I was meant to be doing? When I was younger and was asked, what do you want to be when you grow up, my answer wasn’t a dietitian/chef. Yes, I always loved cooking, but honestly, my response was less than typical than my other classmates who wanted to be teachers, police officers, and doctors. Mine was a whale trainer. Yup. I loved animals (and still do!) and became fascinated with orca whales when I was in 2nd grade.

Fall Harvest Nourish Bowl via Chef Julie Harrington, RD @ChefJulie_RD #powerbowl #nourishbowl #salad #fall

So how did I get here? Well honestly, as a senior in high school I was like many others – I had no idea what I wanted to do. I was interested in plenty of careers, but nothing stood out to me to directly pursue. Since I was really unsure, I was looking at colleges that had a variety of offerings, but honestly, I really wanted to play a sport and Cabrini college was talking to me about playing field hockey. I went into my first year at Cabrini with a major in Health Professions.

Ever have one of those aha moments in your career? @ChefJulie_RD wasn’t always planning on becoming a RD/Chef. Learn the path that got her there. #rdchat
Click To Tweet

As I was completing my gen-ed courses I started taking courses for my major and looking into the future with that major, I was thinking of all the things I wanted to do, but wouldn’t be able to pursue with just that degree. Along with a brutal first year at college (that is a whole other crazy story), I decided to leave Cabrini.

Fall Harvest Nourish Bowl via Chef Julie Harrington, RD @ChefJulie_RD #powerbowl #nourishbowl #salad #fall

That summer was difficult. I felt lost. I definitely had the support of my friends and family during this time trying to figure out what I wanted to do next. It was to my benefit that my mom is a high school guidance counselor and has the inside scoop about a plethora of colleges as she helps high school seniors apply to college. When my mom suggested Johnson & Wales University, I was skeptical. Culinary school? But then I learned about their culinary nutrition program and I fell in love. I was always drawn to the health professional field and being able to merge my love of cooking with nutrition seemed like the perfect fit. I literally applied (and got in!) about a week before the semester started. Talk about fast decisions!

I look back on that summer and remind myself that whenever in a tough situation, things will work out and never settle for anything that doesn’t make you happy. I truly appreciate the opportunities I have within the culinary nutrition field. It feels like this is what I was meant to be doing. I hope my passion is transferred over to others when I present on culinary nutrition topics and demonstrations.

@ChefJulie_RD Instagram

I love my job!

Last month I spent two days with Cabot and the NY American Dairy Council providing cooking demonstrations and cooking tips to Giant supermarket RD’s how to utilize seasonal fall ingredients, and of course Cabot cheese! They are gearing up for diabetes awareness month in November, so I helped develop educational materials and recipes to fit within their themes.

Traveling and presenting to other RD’s was definitely an aha moment feeling. Not many RD’s have a strong culinary background or had the opportunity to go to culinary school as I did.

HOW TO BUILD A POWER BOWL WITH BALANCE

I had a lot of fun developing this recipe. Whenever you build a power bowl or nourish bowl (whatever you choose to call it), think about balance. Balancing food groups to be more full and satisfying. Balancing textures and flavors so every bite is more exciting.

Build your own with this guide below.

How to build a power bowl: Build a power bowl with balance
How to Build a Power Bowl: Build a power bowl with balance

Click on the image to download!

Customize your own Power Bowl with @cabotcheese guide #rdchat
Click To Tweet

What I love about these bowls is that you can customize them so many ways and never get bored. Plus, if you spend a little time meal prepping ingredients in advance a fancy bowl with a plethora of delicious ingredients can come together in minutes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fall Harvest Nourish Bowl in a white bowl with ingredients

Fall Harvest Nourish Bowl

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1-2 1x
  • Cuisine: Seasonal
Print Recipe

Ingredients

Scale

1–2 cups baby kale
1/2 cup farro, cooked
1/2 cup butternut squash, cubed and roasted
1/2 cup Brussels sprouts, roasted
1 small apple, sliced
3 oz. grilled chicken, chopped
1 oz. cheddar cheese, cubed (I love Cabot’s
1/4 avocado, sliced
1 tablespoon sliced almonds

Dressing:
6 tablespoons white balsamic vinegar
4 tablespoons olive oil
2 small garlic clove, pressed or minced
2 teaspoons maple syrup
salt, to taste

Instructions

For the dressing: In a mason jar, combine white balsamic vinegar, olive oil, garlic, and maple syrup. Shake to combine. Season with salt to taste.

Add all ingredients into a bowl and toss together. Toss with salad dressing and serve.

Notes

The dressing will make extra. Save the remaining dressing for later use.

This recipe is great to prep all ingredients in advance and just toss together.

Recipe Card powered byTasty Recipes

Other recipes you may enjoy

Roasted Root Vegetable Power Bowl

Squash and Wheat Berry Salad

Butternut & Acorn Squash Soup

Mango Berry Smoothie Parfait

Breakfast & Brunch, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Vegetarian
/
 by

This post may contain affiliate links. Read my privacy policy.

Smoothie or parfait – which do you prefer? Can’t decide? Neither can I! Get these best of both with this Mango Berry Smoothie Parfait.

Mango Berry Smoothie Parfait via Chef Julie Harrington, RD @chefjulie_RD #smoothie #smoothieparfait #tropical #parfait

Disclosure: This post was sponsored by KIND Snacks for a recipe contest with Ahold Foods. This recipe was featured in Stop & Shop and Giants circular week of 9/20/18. Thanks for supporting the brands that make this blog possible!

Do you prefer smoothie bowls or parfaits?

Smoothie Bowls vs. Parfaits

Smoothie Bowls:

Making a smoothie bowl instead of an on-the-go drink can help practice mindful eating and encourage slower eating. It’s easy to suck down a smoothie in a few big gulps. By enjoying a smoothie bowl with a spoon it can help you slow down, be more aware of what you’re eating and pay attention to whether or not you are actually hungry. Plus you can add more toppings!

Parfaits:

A yogurt parfait is typically served in a tall glass with layers of several different ingredients. Yogurt is the star of the recipe, but many add-ins, such as fruit or granola, also make an appearance. I always prefer to make my own yogurt parfaits with ingredients and products I love. Be mindful when ordering a yogurt parfait out, as they are often loaded with added sugars. Also, sometimes if the glass is too narrow I am usually eating layer by layer until there is enough room to mix it all to get every flavor in one bite.

What about getting the best of both worlds create a smoothie parfait!

Mango Berry Smoothie Parfait via Chef Julie Harrington, RD @chefjulie_RD #smoothie #smoothieparfait #tropical #parfait

Most smoothies have bananas as the base. But what if you don’t like bananas? (Hi, Steph – this recipe is for you!) I love bananas, but I often get requests from clients for smoothies without banana based on their preferences.

Banana is often used as the base because it helps create a creamy and smooth consistency of a smoothie. Using the frozen berries with yogurt help mimic that same creamy consistency, but I felt like it was still missing something. By adding a handful of KIND oats & honey clusters gave it a thicker consistency what I was looking for.

Mango Berry Smoothie Parfait via Chef Julie Harrington, RD @chefjulie_RD #smoothie #smoothieparfait #tropical #parfait

Smoothie or Parfait? Why not both with this Mango Berry Smoothie Parfait #ad @KindSnacks

Click To Tweet

This recipe is for anyone who can’t make up their mind what they want to eat. This happens often for me. I can never decide and tend to merge things together, which gave me the inspiration for this recipe.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
clear glass layered with yogurt and smoothie topped with granola

Mango Berry Smoothie Parfait

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 2
  • Category: smoothie, snack
Print Recipe

Description

Can’t decide between a yogurt parfait or a smoothie? You don’t have to with this Mango Berry Smoothie Parfait.

Ingredients

Scale
  • 2 cups vanilla Greek yogurt
  • ½ cup frozen raspberries
  • ½ cup frozen strawberries
  • ½ cup fresh mango, cubed (can use frozen)
  • 1 teaspoon ground ginger
  • 1 tablespoon lime juice
  • 1/4 cup mango orange juice (can sub orange juice)
  • ½ cup milk
  • 1 tablespoon unsweetened coconut flakes
  • ¼ cup KIND oats & honey clusters with toasted coconut

(optional) toppings: unsweetened coconut flakes, KIND oats & honey clusters with toasted coconut

Instructions

  1. In a short glass, divide yogurt evenly in the bottom of two glasses.
  2. In a blender, combine raspberries, strawberries, mango, ginger, lime juice, mango orange juice, milk, unsweetened coconut, and KIND oats & honey clusters with toasted coconut. Blend until smooth.
  3. Pour over yogurt and top with unsweetened coconut flakes and KIND oats & honey clusters with toasted coconut, if using.

Keywords: smoothie, drink, snack, yogurt parfait

Recipe Card powered byTasty Recipes

 

 

Chef Julie Harrington, RD - Where food and love meet in the kitchen @ChefJulie_RD

Mango Berry Smoothie Parfait via Chef Julie Harrington, RD @chefjulie_RD #smoothie #smoothieparfait #tropical #parfait

 

Peach Walnut Crisp

Baked Goods, PREP, Quick & Easy, Recipes, Seasonal, Summer
/
 by
/
8 Comments

This post may contain affiliate links. Read my privacy policy.

Peach Walnut Crisp is a simple summer dessert recipe, full of juicy peaches and a thick walnut crumb topping that everyone will love. Peach Walnut Crisp via RDelicious Kitchen @rdkitchenDuring the summer months, I love desserts that incorporate fresh produce. Pie is one of my favorite desserts, but my favorite parts are the middle and the crumble on top. Making a fruit crisp is the answer for me!

What’s the Difference Between a Cobbler, Crumble, and Crisp?

Crumbles and crisps are very similar, with the name crumble originating from England. They both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked. The original difference between the two lay in the streusel topping: crisps would contain oats and crumbles would not. (source)

Peaches are starting to take over the produce department and as I was eating the juiciest peach on my way home from work and dripping peach juice down my arms and all over my car (not the smartest snack choice for the car) when I came up with this recipe idea.
Peach Walnut Crisp via RDelicious Kitchen @rdkitchen

This Peach Walnut Crisp dessert has to be on your menu this summer! @CaWalnuts give it a tasty crunch + omega 3s! #TheRecipeReDux

Click To Tweet

Peaches may be the seasonal featured ingredient of this recipe, but paired with this amazing thick walnut crisp topping, walnuts are the true star. Walnuts are a delicious and versatile ingredient that is the perfect complement to other whole foods for nutritious, tasty recipes.

Did you know?
Unique among nuts, walnuts contain the highest amount of ALA.

What is ALA?
Alpha-linolenic acid (ALA), is the plant-based omega-3 essential fatty acid, required by the human body. As one of the best plant food sources of omega-3s, a one-ounce serving of walnuts provides 2.5 grams of ALA. A growing body of scientific evidence is beginning to uncover a variety of benefits that ALA/omega-3s may provide to our bodies. While most nuts contain monounsaturated fats, only walnuts are comprised primarily of polyunsaturated fat (13 grams out of 18 grams total fat). Dietary guidelines recommend that people keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids. Walnuts provide important components of a healthy diet – an ounce of walnuts has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), and 4 grams of protein and 2 grams of fiber to keep you feeling full.
Peach Walnut Crisp via RDelicious Kitchen @rdkitchen
I get a lot of questions of how to store nuts in your home kitchen. I turned to the California Walnut Commission to get the most accurate answers from walnut experts!

You can maintain the fresh taste of California walnuts by keeping them cold. Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change the structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they’re rancid. And if they’re rancid, you should throw them away!

When you bring walnuts home from the store, the best place to store them is in your refrigerator or freezer, depending on when you’re going to use them. If you’re going to use the walnuts right away, place them in your refrigerator. If you’ll be storing them for a month or longer, store them in your freezer. If you buy walnuts in sealed packaging, you can store the walnuts in their original packaging. Once you open the bag, transfer the walnuts to an airtight container to maintain freshness. If you buy bulk walnuts, either in-shell or shelled, place the walnuts in an airtight container for long-term cold storage.
Peach Walnut Crisp via RDelicious Kitchen @rdkitchenHappy baking!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peach walnut crisp in a baking dish and white bowl

Peach Walnut Crisp

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4
  • Category: Dessert
Print Recipe

Description

Enjoy this Peach Walnut Crisp for a sweet (and healthy) treat!

Ingredients

Scale
  • 4 large peaches, peeled, pitted, and sliced
  • 1 1/2 tablespoons arrowroot starch (or cornstarch)
  • 2 teaspoons cinnamon, divided
  • 1/3 cup rolled oats
  • 1 cup walnuts, chopped
  • 2 tablespoons oat flour
  • 2 tablespoons coconut sugar
  • 1/8 teaspoon salt
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (not melted)

Instructions

  1. Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray. Set aside.
  2. In a large bowl, gently toss peach slices with arrowroot and 1/2 teaspoon cinnamon until evenly coated. Pour in an even layer at the bottom of the baking dish.
  3. In another bowl, combine the rolled oats, walnuts, oat flour, coconut sugar, and salt. Stir to combine. Mix in the maple syrup and coconut oil. Knead with the back of a fork or finger to create a crumb-like texture. Evenly layer on top of the peach slices in the baking dish.
  4. Bake in the oven for 30 minutes, until crumble is golden brown.
  5. Remove from oven and let cool for at least 30 minutes on a cooling rack. This will allow the peach mixture set.
Recipe Card powered byTasty Recipes

Chef Julie Harrington, RD - Where food and love meet in the kitchen @ChefJulie_RD

Peach Walnut Crisp by Chef Julie Harrington, RD @ChefJulie_RD #peach #crisp #dessert #crumble #fruitcrumble

This recipe was originally posted in June 2018. The recipe was too good, so nothing changed there. I just spruced up the post with my new website. 

Watermelon Mojito Kombucha Mocktail

Dairy Free, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, Nut Free, Recipes, Vegan, Vegetarian
/
 by
/
3 Comments

Sip on this refreshing Watermelon Mojito Kombucha Mocktails and set up a fun drink station to wow your guests this summer.
Watermelon mojito in a clear glass with ice
I’ve come to really enjoy kombucha.

What is kombucha?

Kombucha is a fermented tea that naturally contains probiotics. These probiotics are actually good bacteria that line your digestive tract and support your immune system, as they absorb nutrients and fight infection and illness.
With its health benefits, I wanted to make it into a fun mocktail instead of just drinking it straight. Kombucha comes in many flavors, which ranges in many colors to create a variety of colorful mocktails.

Sip on this Watermelon Mojito Kombucha Mocktail this summer and get the benefits of kombucha. #thereciperedux

Click To Tweet

What’s a better way to enjoy your Kombucha Mocktail than with a perfectly styled drink station? A bar cart makes the perfect base for your drink station along with being a great conversation starter. They’re easy to move around your house or even outside for entertaining. The best part is that there really is a bar cart out there to match any design style or budget. You can find a glam rose gold cart with leather accents or more rustic wooden piece that’s perfect for housing all of the accouterments for fixing the perfect mocktail. Pick your favorite cart and you’ll have no problem creating a fun drink station in your home.

Large glass beverage dispensers are perfect for making a statement atop your bar cart. The bright fun color of your kombucha along with any floating fruit slices or herbs will become a tantalizing focal point for guests! This dispenser from Crate & Barrel has a trendy wooden stand or if you’re looking for more variety this set has two dispensers with cute chalkboard labels to tell your drinks apart. You can supplement your beverage dispensers with elegant carafes of juices or fizzy drinks for plenty of customization.

Create a fun drink station this summer to wow your guest. @theHavenly teaches us how!

Click To Tweet

Next, add a few fun touches to really bring your station to life. There are practical additions like printed napkins or bright straws that are always sure to be a hit. A stack of books is a great way to show off your personality and can be a fun conversation starter for guests. In their post on bar cart styling tips, the professional designers at Havenly suggest hanging a piece of art above your cart to give the area a finished look. No matter how you decide to accessorize your drink station, adding thoughtful touches of your personality will elevate it from a simple beverage center to a stylish focal point in your home.
Oregon Glass Drink Dispenser with Brooks Wood Stand Crate and Barrel

(Image source)

Accenting your station with a small potted plant atop your cart gives it a perfect touch of vibrancy and life! From succulents to bouquets of fresh flowers, plants are a great accessory for any style of decor. For extra fun, use a small herb planter set to showcase live garnishes for the drinks you’re serving, like some fresh mint for my Watermelon Mojito Kombucha Mocktail. Include a small pair of scissors so guests can snip their own fresh herbs for adding to their beverages.
Finally, when styling a drink station, your glassware is more than just functional. Pick out some fun glasses that match your personality and show them off on top of your bar cart like a decor piece. Cut crystal glasses are always a classic choice for some sophisticated sparkle or just grab some cute mason jars if your style is more casual. Varying the sizes and shapes of your glassware will add some fun diversity to the look of your station.Overhead shot of Watermelon Mojito with salt rimmed edges
Put it all together atop your cart and you’ll have a perfectly adorable station for showing off your kombucha mocktails in style!
Design style tips provided by Havenly. I was not compensated for this post. All thoughts and opinions are my own.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bright pink mocktail in glass with watermelon and lime

Watermelon Mojito Kombucha Mocktail

  • Author: Chef Julie Harrington RD
  • Yield: 2
Print Recipe

Description

Sip on this refreshing gut-healthy kombucha mocktail.

Ingredients

Scale
  • 8 oz. watermelon kombucha
  • 8 oz. seltzer or club soda
  • 2 tablespoons lime juice, plus more for garnish
  • ¼ cup mint, muddled, plus more for garnish
  • salt, to garnish the rim of the glass

Instructions

  1. Using a mortar and pestle crush the fresh mint leaves to release the flavor.
  2. In a shaker, add the kombucha, lime juice. and mint. Gently shake. (Be careful, the kombucha is carbonated.)
  3. Pour in a glass with ice with the ridges lined with salt (optional).
  4. Top with seltzer. Garlic with a mint leave and/or lime wedge.
Recipe Card powered byTasty Recipes

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

Pin for later!

Overhead shot of watermelon mojito beverage with text

Turkey Veggie Burgers

Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Meat, Nut Free, Recipes, Sandwiches & Burgers
/
 by
/
7 Comments

This post may contain affiliate links. Read my privacy policy.

These Spinach Turkey Burgers are delicious on and off the grill! . Learn how to keep a turkey burger juicy no matter which way you choose to cook it!

three veggie turkey burgers on buns with toppings

It’s officially grilling season! Grilling is a healthy cooking technique. This cooking method exposes food to direct heat, leaving grilled food evenly charred on the outside and juicy in the inside. It is also a lower-fat cooking method because the fat will drip from the grill grates. Grilling can be for meats, vegetables, and fruit. Have you ever had grilled pineapple? It’s delicious!

close up of a spinach turkey burger on a bun with lettuce and tomato

Why You’ll Love Turkey Spinach Burgers

So often I hear complaints that turkey burgers are dry and chewy because they are very lean. Indeed, ground turkey breast is very lean with only 1% fat. Knowing that, how can we add more flavors, more moisture, and even stretch your dollar? Veggies!

Finely chopping veggies and incorporating them into the ground turkey will help keep the burger moist and tender. When cooked the water content from the vegetables is released, leaving you with a juicy burger.

Plus, by bulking up the ground turkey with veggies, it creates more burger patties, significantly stretching your dollar. One pound of ground meat often serves four, but with adding veggies it stretches it to six servings.

I call these confetti burgers because there are flecks of colors throughout the burger patty. The key is finely chopping vegetables so they evenly disperse throughout the patty. Play around with different veggies that you like. I always aim to add at least three different colors into the mix.

top view of a grilled veggie turkey burger on the bottom bun with lettuce and tomato

Is your turkey burger dry? @ChefJulie_RD has the trick to keep them juicy and even help stretch your dollar.
Click To Tweet

The Difference Between Charcoal and Gas Grills

Charcoal Grills

They provide a more distinct smoky flavor along with that amazing backyard aroma. It’s such a tease when I’m running through the neighborhood and all I smell are my neighbors grilling. Scented wood chips or charcoal will bring the additional flavor. However, charcoal can be a little messy and sometimes tricky to regulate the temperature

Gas Grills

Just turn on a switch and your gas grill is fired up and ready to go. You are able to easily regulate the temperature and often gas grills have different settings that you can easily regulate areas of the grill at different temperatures. You won’t really get that smoky flavor, but you are able to cook various items on the grill at the same.

ingredients needed for veggie turkey burgers

Ingredients Needed for Spinach Feta Turkey Burgers

  • red bell pepper
  • red onion
  • spinach
  • ground turkey breast
  • feta cheese
  • breadcrumbs
  • egg
  • salt and pepper

How to Make Turkey Veggie Burgers

Prep all of the vegetables and preheat the grill.

chopped veggie in a glass bowl for burgers

Combine the ground turkey, feta cheese, egg, salt, pepper, and breadcrumbs in large mixing bowl.

Mix together with your hands until the ingredients are incorporated. Form 6 patties.

three veggie turkey patties on a glass plate

Grill each burger 5-7 minutes on each side or until the internal temperature reaches 165 degrees.

Serve on a whole wheat bun with your favorite toppings!

a spinach veggie turkey burger with a bite taken out

Can You Make These on the Stovetop or in the Oven?

Yes. Bake for 15 minutes at 350 degrees.

For the stovetop, get a skillet nice and hot and add a little oil. Cook for the burgers for several minutes on each side.

Tips for Making

  • Be careful when flipping the burgers and only flip one time. These can be delicate, you don’t want them to fall apart.
  • To make ahead of time you can store the patties in the fridge or freeze them until you are ready to serve.
  • While these go great with traditional toppings, you can also add a little tzatziki sauce for a whole new flavor.
  • Avoid using frozen spinach. It has too much moisture and it will be hard to keep the turkey burgers together.
  • Use a veggie chopper to get the vegetables nice and small.
turkey veggie burger on a whole wheat bun with toppings

What Do Turkey Burgers Go With

Of course you can always serve them with fries or wedges, but here are a few of my other favorite side dishes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of a spinach turkey burger on a bun with lettuce and tomato

Turkey Veggie Burgers

  • Author: Chef Julie Lopez, RD
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6
  • Category: dinner
  • Cuisine: American
Print Recipe

Description

The best turkey burgers! The secret to preventing the burgers from drying out is the added veggies!

Ingredients

Scale
  • 1 medium red bell pepper, finely chopped
  • 1 red onion, finely chopped
  • 2 cups spinach, finely chopped
  • 1 pound ground turkey breast
  • ½ cup feta cheese, crumbled
  • ½ cup breadcrumbs
  • 1 egg
  • ⅛ tsp salt
  • ⅛ tsp pepper

Instructions

  1. Preheat grill. Prep all the vegetables, and set aside in a bowl.
  2. Add the ground turkey, feta cheese, breadcrumb, egg, salt, and pepper.
  3. Mix together until all ingredients are incorporated together. Form into 6 patties.
  4. Grill each side for about 5-7 minutes (or bake in the oven at 350 degrees for 15 minutes), or until internal temperature reaches 165 degrees F.
  5. Put on top of a whole wheat bun and with your favorite healthy toppings.

Keywords: turkey burger, burger, dinner

Recipe Card powered byTasty Recipes

Did you make this recipe? Let me see! Tag me on Instagram or Facebook.

other recipes you may enjoy

Turkey Pumpkin Chili

Italian Stuffed Delicata Squash

One-Pan Chicken Sausage & Gnocchi Sauté

Creamy Caramelized Onion Pasta

30 minutes or less, Beans & Grains, Dietary, MAIN DISHES, Pasta, Recipes, Vegan, Vegetarian
/
 by

This post may contain affiliate links. Read my privacy policy.

Looking to revamp pasta night? Love a creamy sauce, but looking for a dairy free version? Try this Creamy Caramelized Onion Pasta, using hummus as the base of the sauce. 
creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese
I received free samples of Sabra 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.
I have so many memories of my childhood going to Grandma’s for Sunday night dinner with my whole family. Pasta was always on the menu. It’s the Italian way! The second you walked into Grandma’s house you could smell the gravy that has been simmering all day.
Funny story about gravy .. Well, I thought everyone called marinara sauce, gravy. I remember teaching one of my first cooking classes discussing the baked eggplant parm that we were going to top with homemade gravy. With all the puzzled faces looking back at me, I instantly got nervous thinking, “oh no, maybe no one likes eggplant parm?”, but one participant spoke up and questioned the unique combo. They were all thinking gravy = the brown gravy you put on turkey during Thanksgiving. I would have given the same look if I thought I was going to be eating baked eggplant parm with brown gravy. From then on, I’ve been pretty specific when explaining the recipes we are making in cooking class.
creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese

#ad (Dairy Free) Creamy Caramelized Onion Pasta – The secret ingredient creating a creamy sauce packed with fiber and protein = @sabra hummus! #thereciperedux

Click To Tweet

creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese

Use hummus as a base to create a creamy sauce.

I love creamy pasta, but it always leaves me with a stomach ache because it’s just so heavy. Did you know you can create a creamy sauce using hummus? Is your mind blown? By using hummus as the base for a creamy sauce, not only makes it dairy free but also is a plant-based protein making it a more filling and satisfying bowl of pasta. There are over a dozen delicious flavors of Sabra to choose from, but I have a sweet spot for anything caramelized onion.
creamy pasta in a white bowl with mushrooms, spinach, roasted red peppers, caramelized onions, and parmesan cheese
To double up on the caramelized onion flavor, I added even more caramelized onions and other veggies to round out this meal. Revamp your pasta night with this new recipe!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy pasta with vegetables in a white bowl

Creamy Caramelized Onion Pasta

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6
  • Category: dinner, pasta
Print Recipe

Description

This creamy pasta is completely dairy free with the base of the sauce being hummus!

Ingredients

Scale
  • 1/2 pound linguine
  • 1 tablespoon olive oil
  • 1 sweet onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound crimini mushrooms, sliced
  • 4 cups baby spinach
  • 8 oz. jar roasted red peppers, packed in water, sliced
  • 1 (10 oz.) container Sabra Caramelized Onion Hummus
  • 1/3 cup low-sodium vegetable broth
  • salt, to taste

Instructions

  1. Cook pasta according to pasta directions.
  2. In a large saute pan, heat olive oil over medium heat. Saute onions and garlic for about 4 minutes, until the onion is translucent. Add the mushrooms and saute for 5-7 minutes, until tender and most of the water has evaporated. Tips: Do not rush this step. The mushrooms will release a lot of moisture. Saute until most of the moisture evaporates.
  3. Add the spinach and stir to combine and wilt. Fold in the roasted red peppers. Remove from pan and set aside.
  4. In the same pan, add the container of Sabra Caramelized Onion Hummus and broth. Whisk and bring to a gentle simmer.
  5. Add the sauteed vegetables and linguine to the sauce. Season with salt to taste.

Notes

For a lower-carb version: Use half pasta and half zucchini noodles (or all zucchini noodles)
For gluten-free: Use a gluten-free paste (my favorite it Banza!)
To pack in more protein: Use a bean-based pasta.

Keywords: pasta, dinner, vegetarian

Recipe Card powered byTasty Recipes

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

Pin for later!

Creamy Caramelized Onion Pasta @julieharringtonRD #pasta #hummus #dairyfree #caramelizedonion #dinner

For more delicious recipes, click the link below or go to Sabra.

Chicken Pesto Kabobs

30 minutes or less, Dairy Free, Dietary, Egg Free, Fall, MAIN DISHES, Meat, PREP, Quick & Easy, Recipes, Spring, Summer
/
 by
/
4 Comments

This post may contain affiliate links. Read my privacy policy.

Need some new grilling inspiration? Try these simple and flavorful Chicken Pesto Kabobs!

Chicken Pesto Kabobs + learn the difference between charcoal and gas #grills via Chef Julie Harrington, RD @ChefJulie_RD #kabobs #grill #grilling #chicken #pesto #simplerecipe

Fire up the grill! Any grill will do, but there are advantages and disadvantages of using both charcoal or gas grills.

Charcoal vs. Gas Grills – What’s the difference?

Charcoal Grills:

Charcoal grills provide a more distinct smoky flavor along with that amazing backyard aroma. It’s such a tease when I’m running through the neighborhood and all I smell are my neighbors grilling. Scented wood chips or charcoal will add additional flavor. However, charcoal can be a little messy and sometimes tricky to regulate the temperature.

Gas Grills:

Just turn on a switch and your gas grill is fired up and ready to go. You are able to easily regulate the temperature and often gas grills have different settings that you can easily regulate areas of the grill at different temperatures. You won’t really get that smoky flavor, but you are able to cook various items on the grill at the same time.

Chicken Pesto Kabobs + learn the difference between charcoal and gas #grills via Chef Julie Harrington, RD @ChefJulie_RD #kabobs #grill #grilling #chicken #pesto #simplerecipe

I like to create little ribbons for the zucchini to thread on the skewers. Chopped (quartered or in half moons) zucchini works just as fine! I just enjoy the crispy edges of the zucchini ribbons that crisp up from the grilling process.

What’s the difference between charcoal and gas grills? @ChefJulie_RD has the answer and giving you some grilling inspiration with her Chicken Pesto Kabobs #grilling
Click To Tweet

If you are making zucchini ribbons, just be careful using the mandolin. They can be a tad dangerous. I got into a fight with mine once.

Chicken Pesto Kabobs + learn the difference between charcoal and gas #grills via Chef Julie Harrington, RD @ChefJulie_RD #kabobs #grill #grilling #chicken #pesto #simplerecipe

Grilling is a healthy cooking method

Grilling is a healthy cooking method to prepare your food. It requires minimal added fats and imparts a smoky flavor while keeping meats and veggies juicy and tender.

Recipe shortcut

There is nothing wrong with cooking with convenience. If using prepared pesto this recipe only has 4 ingredients and can be whipped up for a delicious dinner in no time!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken pesto kabobs on a wooden board

Chicken Pesto Kabobs

  • Author: Chef Julie Harrington, RD
  • Prep Time: 1 hour
  • Cook Time: 12 mins
  • Total Time: 1 hour 12 mins
  • Yield: 4
  • Category: Dinner
  • Method: Grilling
Print Recipe

Ingredients

Scale
  • 1 cup cherry tomatoes
  • 2 zucchini
  • 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
  • 1 cup pre-made pesto, divided
  • salt and pepper, to taste

Instructions

  1. In a large resealable bag, combine chicken and ¾ cup pesto; marinate for 1 hour.
  2. Using a mandolin (or carefully cut with a knife), slice zucchini lengthwise.
  3. Remove chicken from the marinade. Thread the cherry tomatoes, zucchini in a ribbon-like pattern, then chicken. Repeat until skewer is filled.
  4. Preheat grill to medium-high heat. Add kebobs to grill, cook gently turning halfway through for about 10-12 minutes or until internal temperature of the chicken reaches 165 degrees F. Season with salt and pepper, to taste.
  5. Brust on additional pesto, if desired. Serve immediately.

Keywords: grilling, grill, kabob, chicken, pesto, simple

Recipe Card powered byTasty Recipes
Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

Pin for later!

Chicken Pesto Kabobs + learn the difference between charcoal and gas #grills via Chef Julie Harrington, RD @ChefJulie_RD #kabobs #grill #grilling #chicken #pesto #simplerecipe

This recipe was originally posted in July 2016. Content and recipe have been updated.

Greek Pasta Salad

Beans & Grains, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Make ahead, Nut Free, Pasta, PREP, Recipes, Salads, Spring, Summer, Vegetarian, Vegetarian
/
 by
/
4 Comments

This post may contain affiliate links. Read my privacy policy.

Did you know April 23rd is picnic day? What are your favorite picnic recipes? Add this Greek Pasta Salad to your next picnic spread.
Greek pasta salad - Banza (chickpea) pasta salad with cherry tomatoes, cucumbers, olives, chickpeas, feta cheese, in a white dish
I had many summer jobs during high school and in between college semesters. One of them was at an outdoor catering business. We did a lot of BBQ’s and graduation parties, which served the classic outdoor fair, including burgers, hot dogs, barbeque chicken, and ribs. Plus, the typical sides like, potato salad, pasta, salad, and coleslaw.

Gearing up for outdoor parties? Add this Greek Pasta Salad to the menu made with protein-packed @EatBanza #thereciperedux

Click To Tweet

Making the sides was one of the tasks I simply dreaded. With catering, every recipe is made in mass quantities to serve a crowd.
Do you have a certain food or ingredient that just skeeves you out? For me it’s mayonnaise. For a large party, I would have to make potato salad in these large buckets and wear these giant gloves to toss the mayonnaise in.
Greek pasta salad - Banza (chickpea) pasta salad with cherry tomatoes, cucumbers, olives, chickpeas, feta cheese, in a white dish
I used Banza pasta for this recipe. I feel like there are never enough plant-based protein options available at barbeques. This is a great way to have a protein-packed option for those who don’t eat meat and want to enjoy this as more of a meal than a side dish.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chickpea pasta with vegetables in a white bowl

Greek Pasta Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18 minutes
  • Yield: 6
  • Category: pasta, side dish
Print Recipe

Description

Everyone will love it when you bring this Greek Pasta Salad to your next BBQ!

Ingredients

Scale
  • 8 ounces box rotini Banza pasta (or pasta of your choice)
  • 1-pint cherry tomatoes halved
  • 1 seedless cucumber, peeled and quartered
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup pitted Kalamata olives
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • salt, to taste
  • 1/2 cup feta cheese

Instructions

  1. Cook pasta according to package directions. Rinse with cold water to stop the cooking process.
  2. In a large bowl combine, pasta, tomatoes, cucumbers, chickpeas, and olives.
  3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, and oregano. Season with salt to taste.
  4. Drizzle dressing over pasta salad and toss to combine. Gently fold in feta cheese just before serving.

Keywords: pasta salad, side dish, vegetarian

Recipe Card powered byTasty Recipes

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

Pin for later!

Greek pasta salad - Banza (chickpea) pasta salad with cherry tomatoes, cucumbers, olives, chickpeas, feta cheese, in a white dish

Sweet Potato Flax Waffles

Breakfast & Brunch, Dietary, Fall, Freezer Friendly, Gluten Free, Make ahead, Recipes, Spring, Summer, Vegetarian, Winter
/
 by
/
3 Comments

This post may contain affiliate links. Read my privacy policy.

Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.  

several sweet potato waffles on a plate with sliced bananas

I go through phases where my waffle iron is always being used daily but then sits there collecting dust. I think it’s because sometimes I get sick of cleaning it. You have to get into all the nooks and crannies to make sure you don’t miss anything.

Are you team #waffle or team #pancake? Either way, this delicious Sweet Potato Flax batter will work for both using @manitobamilling flax for a filling breakfast#manitobaflax
Click To Tweet

I used to get SO excited when we would stay at a hotel that had a continental breakfast and we could make Belgium waffles for breakfast. It was always an extra little treat!

two sweet potato flax waffles with sliced bananas and walnuts on a small white plate

Are Potato Waffles Healthy?

Yes! These waffles are packed with nutrition. These sweet potatoes are filled with vitamins, minerals, and antioxidants. Using the ground flax takes place of having to add flour. Flax seeds are a great source of fiber and are high in omega 3 fatty acids. Oats are another good source of fiber and have some protein as well.

This waffle recipe is balanced to help with blood sugar spikes and will keep you fuller for longer, especially when compared to other conventional breakfast foods.

sweet potato waffles on a fork resting on a plate

Sweet Potato Waffle Ingredients

  • sweet potato puree
  • old-fashioned oats
  • ground flax (I used Manitoba Milling Co.)
  • milk
  • eggs
  • cinnamon
  • baking powder
  • salt
  • cooking spray
  • toppings: sliced banana, walnuts, maple syrup (optional)

How to Make Waffles Using Sweet Potatoes

To make the sweet potato waffle base, you need to bake the sweet potatoes first. Once they are done, scoop out the flesh and add it to a blender or food processor.

Add the remaining ingredients to the blender and pulse until it’s smooth. Allow the waffle batter to sit for about 10 minutes.

Spray your waffle iron with cooking spray and heat to medium-high.

Pour 1/3 of the batter at a time to make each sweet potato waffle. Cook 3-4 minutes or until the desired consistency is reached.

Serve with your favorite toppings for a healthy and nutritious breakfast.

three sweet potato waffles on a plate with bananas and walnuts

Waffle Topping Ideas

  • Fresh fruit – bananas, apples, berries, melon
  • Greek yogurt
  • Nut Butter – peanut butter, almond butter
  • Seeds
  • Honey or maple syrup

Can You Make Sweet Potato Waffles Vegan?

I haven’t tested this version, but if you experiment you could swap the poultry eggs for flax eggs. Then cut down on the amount of additional flax. You would also want to use a plant-based milk as well.

Are These Waffles Gluten Free?

They are as long as you choose a gluten free brand of oats, like Quaker or Bob’s Red Mill.

Tips for Making

  • I used Manitoba Milling Co. finely milled flaxseed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed. 
  • To store you can reheat them in a toaster. They also freeze really well too which is great for meal prepping.
  • Make sure you cook the sweet potatoes until they are tender before adding them to the blender.
  • Preheating the waffle iron first helps to give a crispy outside.
  • This batter can easily be used for pancakes as well.

Team Waffle or Team Pancake?

I’ve mentioned before that I used to be a waffle person over pancake person, only because I used to be terrible at flipping them. I think my skills have improved though.
Waffle pros: They freeze and reheat better than pancakes (in my opinion).
Waffle cons: You only can really make one at a time, whereas with a large enough pan, you can easily make a few pancakes at a time.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sweet potato waffles on a white plate with bananas and walnuts

Sweet Potato Flax Waffles

  • Author: Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: makes 8 waffles 1x
  • Category: breakfast, waffles
Print Recipe

Description

Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.

Ingredients

Scale
  • 3/4 cup sweet potato puree (about 1 medium sweet potato – baked and flesh scooped out)
  • 1/2 cup old-fashioned oats
  • 1/2 cup ground flax (I used Manitoba Milling Co.)
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon cinnamon
  • 1/4 teaspoon baking powder
  • pinch of salt
  • cooking spray
  • toppings: sliced banana, walnuts, maple syrup (optional)

Instructions

  1. Add all ingredients to a blender and blend until smooth. Let batter sit for 10 minutes.
  2. Preheat waffle iron to medium-high heat. Spray with cooking spray.
  3. Pour 1/3 cup of batter into waffle iron. Cook until desired consistency (about 3-4 minutes per side).
  4. Top waffles with sliced bananas, walnuts, and syrup, if desired.

Notes

To make sweet potato puree: Score a sweet potato with a paring knife. Wrap in tin foil and bake until soft. When cool enough to handle, scoop out the flesh and puree.

Meal Prep: Make a batch of these waffles ahead of time. They freeze well. Just pop them in the toaster to warm up.

I used Manitoba Milling Co. finely milled flax seed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed. 

Keywords: waffles, breakfast, sweet potato, grain free, gluten free

Recipe Card powered byTasty Recipes

Breakfast Recipes

Chocolate Chip Zucchini Bread

Peanut Butter Oat Bars

Pear Walnut Muffins

Protein Pancakes

Disclosure: This recipe was submitted to for a recipe contest and eligible to win prizes. I was not compensated for my time.  

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

Pin for later!

Sweet Potato Flax Waffles via Chef Julie Harrington, RD @ChefJulie_RD Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week. #sweetpotato #waffles #breakfast #brunch #flax #flaxseed #freezerfriendly

Oat Flour Pancakes

30 minutes or less, Breakfast & Brunch, Dietary, Fall, Freezer Friendly, Gluten Free, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Seasonal, Spring, Summer, Vegetarian, Winter
/
 by
/
8 Comments

This post may contain affiliate links. Read my privacy policy.

These pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

oat flour pancakes stacked on a white plate

Why I love Oat Flour Pancakes

I used to be “anti pancake” because I am the worst at flipping them. Really, it was that I was impatient and tried to flip them too early before they set.

When my sisters and I were little, my dad was the only one who was allowed to cut our pancakes. He would keep them perfectly stacked and cut them into perfect triangles. I was more of a syrup dunker than a drizzler. I would take each triangle and dunk it into the “good syrup”. My aunt lives in Vermont and she would send us delicious locally made maple syrup.

gluten free pancakes on a white plate topped with wild blueberries

Using whole grains for pancakes

The problem with pancakes is that I never felt satisfied after eating them. Adding whole grains as the base of pancakes can help solve that solution.

I used oat flour as the base. You could just buy oat flour, but it’s pretty easy to make. Just take rolled oats or instant oats and pulse them in a food processor until they resemble a light fluffy flour. Oat flour still contains all part of the whole grain, but not as dense as whole wheat flour, yielding a fluffier pancake.

oat flour pancakes with blueberries

The secret to creating fluffy pancakes

Vinegar in pancakes? Yes! It’s the secret to help activate the baking powder and helps the pancakes puff and become fluffy.

I’ve tried some other methods like adding seltzer to the batter or whipping the egg whites separately from the egg yolks before combining them. Both methods do work, but I don’t always have seltzer on hand, and mixing egg whites separately makes more messy bowls. I don’t know about you, but the fewer dishes to clean, the better!

Oat flour pancakes cut with wild blueberries

Syrup dunker or drizzler?

Are you a syrup dunker or drizzler? Most of the time I ditch the syrup and use frozen fruit like wild blueberries. When frozen berries defrost they become all gooey and syrupy. Other times, I’ll spread peanut butter or yogurt between the layers. I really just go with what I’m craving at the time.
How do you top your pancakes?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of oat flour pancakes on a white plate with blueberries

Oat Flour Pancakes

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2-3 1x
  • Category: pancakes, breakfast
Print Recipe

Description

These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

Ingredients

Scale
  • 1 3/4 cup oat flour (see notes)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (or non-dairy milk of choice)
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 tbsp canola oil
  • 2 eggs

Instructions

  1. In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
  2. In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
  3. Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
  4. Let batter sit for 5-7 minutes. It will thicken.
  5. Lightly spray a hot griddle with cooking spray.
  6. Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
  7. Let the pancakes bubble before flipping. Cook until golden brown on both sides.

Notes

Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.

Batter makes 6 medium-sized pancakes.

Keywords: pancakes, breakfast, whole grain, brunch

Recipe Card powered byTasty Recipes

*This recipe was originally posted in 2014. A new picture has been updated in 2018.