Healthy Cookie Dough Bites

Dairy Free, Dietary, Egg Free, Freezer Friendly, Gluten Free, Make ahead, PREP, Recipes, Vegan, Vegetarian
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Calling all cookie dough lovers. This recipe is for you.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.A few months ago, on a whim, I made a cookie dough dip. This was actually a simplified version of a “dessert hummus” recipe I created that was published in a cookbook I developed recipes for in a previous job.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.This past weekend, being snowed in from winter storm Jonas, there was not much else to do (in between all the shoveling) but cook and bake all day! I was going to make the cookie dough dip again, but this cake pop video popped up on my facebook and inspired me to turn the dip into bite-size treats.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.

Calling all cookie dough lovers. Have your “cookie dough” and eat it too. This recipe is for you!

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Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.I followed the same recipe, but in order to have them thick enough to roll in a ball and hold it’s shape I added some flour – oat flour to be exact. I’m sure any flour would work, but I find oat flour is easy to work with and makes it a great addition to add whole grains to a recipe.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.In true cake pop fashion, I added a chocolate coating. You can make them like a cake pop by simply adding a popsicle or leave them as little bite-size treats. Either way, they are perfectly portioned for a little sweet treat.
Healthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.

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Healthy Cookie Dough Bites coated with chocolate on a white plate

Healthy Cookie Dough Bites

  • Author: Chef Julie Harrington, RD
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No-Cook
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Ingredients

Scale
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 3 tablespoons oat flour
  • 3 tablespoons mini chocolate chips
  • 1/3 cup dark chocolate
  • 1 teaspoon coconut oil
  • (optional) sprinkles

Instructions

  1. In a food processor (or high powered blender) combine chickpeas, peanut butter, maple syrup, and oat flour. (if you find the batter is still too “wet” add an additional tablespoon of oat flour)
  2. Remove the mixture from the food processor into a bowl and fold in chocolate chips. Scoop about a tablespoon size of the dough into small balls and place on a plate lined with parchment paper. Leave as is, or add popsicle sticks into the balls. Put in the freezer for about 10-15 minutes to harden.
  3. Meanwhile, in a microwave safe bowl, add dark chocolate and coconut oil. Stir until silky smooth.
  4. Dip each cookie dough ball into the dark chocolate and dip until fully coated. Transfer back to the plate lined with parchment paper. Top with sprinkles. Place in the refrigerator until chocolate has completely hardened.

Keywords: dessert, cookie dough, bite size, chickpeas

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.comHealthy Cookie Dough Bites - Calling all cookie dough lovers. This recipe is for you. Have your "cookie dough" and eat it too, with a healthy twist using chickpeas as the base.

 

 

Savory “Cheesy” Popcorn

Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Snacks, Vegan, Vegetarian
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Switch up your snack routine with Savory “Cheesy” Popcorn!

Vegan cheesy popcorn in a bowl

Have you recently bought a new ingredient that is sitting in your pantry just because you really don’t know really how to use it? I bought nutritional yeast for one recipe and it’s been sitting in my pantry ever since.

Savory "Cheesy" Popcorn made with nutritional yeast

Did you know… National Popcorn Day is January 19th? I wanted to celebrate with a delicious new popcorn recipe! Popcorn is one of my favorite snacks. Many people don’t realize, but popcorn is a whole grain. The white part that puffs up is the endosperm, the flakey part is the bran, and the part that usually gets stuck in your teeth is the germ.

Popping popcorn at home is very simple. Bonus – there is the flexibility to play around with different toppings.

nutritional yeast

What is nutritional yeast?

Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t grow like baking yeast does so it has no leavening ability. Yeasts are members of the fungi family, like mushrooms. (source)

Savory "Cheesy" Popcorn with a colorful napkin

The golden flakes of nutritional yeast have a nutty aroma and well known cheesy flavor, making it a go-to vegan substitute for Parmesan cheese. (Hence the quotes in the recipe title “cheesy”) If you like this recipe and don’t have or want to use nutritional yeast, simply swap with Parmesan cheese.


Using nutritional yeast is a great alternative for those with lactose intolerance or who are vegan. Plus, nutritional yeast is rich in Thiamin, Riboflavin, Niacin, Vitamin B6, Folate and Vitamin B12.

Flavor combinations

Sprinkle nutritional yeast on popcorn and call it a day, or add a few extra spices to kick it up a notch. I added salt, garlic powder, cayenne pepper, and smoked paprika for an overall savory flavor profile.

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Savory Cheesy Popcorn in bowl

Savory “Cheesy” Popcorn

  • Author: Chef Julie Harrington, RD
  • Cook Time: 5
  • Total Time: 5 minutes
  • Yield: 8
  • Category: snack
  • Method: stove top
  • Cuisine: american
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Ingredients

Scale
  • 1 tablespoon canola oil
  • 1/4 cup popcorn kernels
  • olive oil spray
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika

Instructions

  1. Heat oil in a large pot over medium heat. Add a few pieces of popcorn – if the corn slowly spins in the oil then the oil is hot enough.
  2. Add remaining popcorn and cover with a lid. Once the popcorn starts popping, shake the pot gently to have the oil evenly coat the kernels.
  3. Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a large bowl.
  4. Combine the nutritional yeast, salt, garlic powder, cayenne pepper and smoked paprika in a small bowl and mix to combine.
  5. Get a large serving bowl and place half of the popcorn in it. Spray generously with olive oil then sprinkle over half of the spice mix. Add the remaining popcorn and repeat once more. Toss to coat and serve.

Keywords: popcorn, nutritional yeast, vegan, snack

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other recipes you may enjoy

Cheesy Veggie Chip Popcorn

Pumpkin Pie Bites

Edamame Avocado Hummus


Vegetable Lentil Soup

Beans & Grains, Dairy Free, Dietary, Egg Free, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Soups & Stews, Vegan, Vegetarian, Vegetarian
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Warm-up this winter with a warm bowl of Vegetable Lentil Soup. This vegan-friendly soup will be sure to help meet your daily recommendations of veggies for the day!

Vegetable Lentil Soup in a white decorative bowl

Dare I say it’s actually starting to feel like winter here in New Jersey. Usually, in December I’m beginning to make my favorite soups, but this year was just so warm. I’m hoping I’m not jinxing myself and all of a sudden we are going to get a blizzard. If so, I do have this big batch of vegetable lentil soup to warm up with!

vegetable lentil soup in a decorative white bowl

One of my favorite things at work is teaching cooking classes. A few months ago I taught a class called “Soups and Stocks”. My goal for the class was to show how making soup at home can be simple, nutritious, and delicious. The biggest complaints I heard from customers is when they tried making it at home, their soups “tasted bland, watered down, and boring”. The key to a flavorful soup is the base: stock. Due to the process, Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes including soups, stews, sauces, and gravies.

lentil soup in a decorative white bowl

What’s the difference between stock and broth?

The foundation of any great soup of stew is a flavorful broth or stock. Often the terms stock and broth are used interchangeably, but there are three important differences: ingredients, cook time, and seasoning.

Stock is made by simmering a combination of bones, mirepoix (carrots, celery, and onion), and aromatics in water for two to six hours. Gelatin from the bones is an essential part of the stock that is created when the connective tissue in meat breaks down, giving stock its body; the gelatin is what causes a stock to gel when chilled.

Broth is typically made by simmering meat, mirepoix, and aromatics for a shorter amount of time, typically between 1 and 2 hours. It is also often more heavily seasoned than stock.

Bone broth is a hybrid of broth and stock. It is cooked for a long period of time and the goal is not only to extract the gelatin from the bones (like in a stock), but also to release the nutritious compounds and minerals (namely collagen, but also glucosamine, amino acids, electrolytes, calcium, and more). 

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Vegetable Lentil Soup on a white wooden board

Vegetable Lentil Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8
  • Category: Soup
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Description

Warm up this winter with a warm bowl of Vegetable Lentil Soup. This vegan soup will be sure to help meet your daily recommendations of veggies for the day!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 large carrots, peeled and chopped
  • 5 cloves garlic, minced
  • 2 teaspoons cumin
  • 1/2 teaspoon dried thyme
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup green lentils
  • 1 (1 quart) box Progresso vegetable cooking stock
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 2 cups kale, ribs removed and chopped

Instructions

  1. Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.
  2. Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and chickpeas.
  3. Add the lentils, then pour in Progresso vegetable cooking stock and water. Season with salt, pepper and red pepper flakes. Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.
  4. Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth. Add pureed soup back into the pot and add kale. Cook until wilted.

Keywords: lentil, vegan, vegetarian, soup, plant-based

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Disclosure: By posting this recipe I am entering a recipe contest sponsored by Progresso and am eligible to win prizes associated with the contest. I was not compensated for my time.

Other recipes you may enjoy

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Lemon Parsley Chickpeas

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, One pot/dish, PREP, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian, Vegetarian
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Adding more plant-based proteins into a healthy diet, like chickpeas, can reduce the risk of heart disease. Chickpeas are a versatile legume in the kitchen and with a few simple ingredients, you’ll get hooked on these Lemon Parsley Chickpeas!
Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchenI’m on a total chickpea kick lately. These lemon parsley chickpeas, hummus, and Banza pasta.. I can’t get enough.
Did you know.. Chickpeas, also called Garbanzo Beans, are the most widely consumed legume in the world?Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchenChickpeas are a great balance of carbohydrates, protein, and fiber. With the new USDA guidelines, along with many other beneficial improvements now encourages healthy eating patterns to include:

A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes such as beans and peas, soy products, and nuts and seeds.

The typical American diet is so “meat-based” when it comes to the protein food group. Adding variety of plant-based protein is beneficial for many reasons including it’s high fiber content, providing adequate protein for growth and repair, and low in saturated fat which can reduce the risk of heart disease.
Chickpeas are a great plant-based protein to start incorporating into a healthy diet!
Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchen

Enjoy these Lemon Parsley Chickpeas as a side dish, top of salad, or simply as a snack #plantbased #vegan

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Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchen

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lemon parsley chickpeas in a white bowl

Lemon Parsley Chickpeas

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 2 (15 oz.) cans chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 2 tbsp garlic, minced
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Add olive oil to a large saute pan over medium heat.
  2. Add garlic, saute for 1 minute, until it begins to become fragrant. Add chickpeas and toss with garlic and olive oil until evenly coated.
  3. Stir in lemon juice and simmer until reduced by half, tossing chickpeas occasionally.
  4. Remove from heat and stir in chopped parsley.
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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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{Single Serving} Peanut Butter Chocolate Chunk Cookie

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

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

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

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Peanut Butter Chocolate Chunk Cookie on a blue plate

{Single Serving} Peanut Butter Chocolate Chunk Cookie

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

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

Instructions

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

Garlic Parmesan Smashed Potatoes

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

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

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Garlic Parmesan Smashed Potatoes on parchment paper

Garlic Parmesan Smashed Potatoes

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

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

Instructions

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

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

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

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Quinoa Stuffed Tomatoes

  • Author: Julie @ RDelicious Kitchen
Print Recipe

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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