Tomato, Eggplant, and Spinach with Mini Raviolis

So I went to Trader Joe’s today and picked up a few things. My friend Kim told me about these mini raviolis they had there. I just had to get them. They are just so little and cute! I also picked up 2 small eggplants that I wanted to use for dinner tonight. The rest of the ingredients were inspired from just rummaging through my kitchen and used what I had on hand.

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Tomato, Eggplant, and Spinach with Mini Raviolis
Makes 6 servings


1 (16 ounce) package of mini raviolis (can be substituted with any type of pasta)
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 small (or 1 large) eggplant, peeled and diced
1 (15 ounce) can diced tomatoes (make sure it’s in it’s own juices – no salt added)
3 cups spinach, roughly chopped
2 tbsp oregano
1 tbsp salt
1 tbsp black pepper
Parmesan cheese (optional)


1. Cook mini raviolis (or other pasta) according to package directions
2. In a large skillet over medium-high heat, heat the oil and add the onion. Cook until translucent. Add the garlic and cook for another minute.
3. Add the eggplant to the skillet with 1 tsp of the salt. Eggplant is very porous and adding a little salt will help release the moisture and allow it to absorb the flavors in the dish.
4. Add the diced tomatoes, spinach, and oregano. Season with the remaining salt and pepper, to taste.
5. If you want the mixture to have a little more liquid, add a ladle of water from your pasta pot.
6. Drain the pasta, and top with the tomato, eggplant, spinach mixture. Top with parmesan cheese (optional).

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(nutrition facts based on MyFitnessPal)



Pumpkin Chocolate Chip Muffins

I know it’s not Fall yet .. but I am anticipating the PUMPKIN extravaganza that’s coming soon! I am obsessed with anything pumpkin. If you are too, definitely try these muffins!!

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Pumpkin Chocolate Chip Muffins
Makes 12 muffins


1 cup pumpkin puree*
2 eggs
1/2 cup sugar
1 1/2 cup whole wheat flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips, plus more for sprinkling on top (optional)

* Make sure to get pumpkin puree, not pumpkin pie mix. Pumpkin puree is purely pumpkin, whereas pumpkin puree has lots of sugar added.

1. Preheat the oven to 350 degrees. Grease muffin tins with cooking spray.
2. In a large bowl, combine the pumpkin puree, eggs, and sugar until blended and smooth.
3. In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt.
4. Add the flour mixture into the pumpkin mixture in batches, until combined. Do not over mix.
5. Fold in the chocolate chips.
6. Spoon in the batter in the muffin tin, filling about 2/3 full. Sprinkle a few more chocolate chips on top.
7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for 5 minutes before removing from the tins.

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(per muffin)



Salmon, Avocado, Cucumber Roll Ups

It’s going to avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.

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

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As I was creating my first avocado recipe for the recipe contest, I thought of variation that sneaks in some vegetables. As a (soon to be) RD, I am always looking for ways to sneak in more vegetables into my recipes.

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Salmon, Avocado, Cucumber Roll Ups
Makes 24 roll ups

(serving size: 2 roll ups)

2 cucumbers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced
1. Using a mandolin, thinly slice the cucumbers lengthwise.
2. At one end of the cucumber, put a dollop of cream cheese, avocado, and smoked salmon.
3. Gently roll up the cucumber with the filling and secure with a toothpick.

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(nutrition facts based on using myfitnesspal)


Question: If you were at a party and both the smoked salmon avocado tartlets and the salmon, avocado, cucumber roll ups were being served, which would you go to first?

Check out all the other Recipe Reduxers recipe contest submissions on the link below.

Smoked Salmon Avocado Tartlets

It’s time for my first Recipe Redux Recipe Challenge!! The California Avocado Commission is the sponsor this month.
This month, the Recipe Redux is challenging members to create the perfect summer get-together dish using California Avocados. This delicious green fruit is in peak season from March through September, so it is an ideal fresh seasonal ingredient to add to the dish you are bringing to your next backyard barbecue, pool party or upcoming Labor Day picnic.

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

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I have a few avocado recipes up my sleeve to submit for the recipe contest. I decided to start with an appetizer.


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Smoked Salmon Avocado Tartlets
Makes 24 tartlets
(serving size: 2 tartlets)


24 wonton wrappers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced

1. Preheat the oven to 350 F. In a mini muffin tin, push the wonton wrappers into the tins to form little cups. Bake for 10 minutes, until golden brown.

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2. Put the cream cheese in a ziplock bag. Cut one corner off of the ziplock bag, and squeeze about a 2 teaspoon size dollop into the wonton cups after they have cooled.
3. Fill the cups with pieces of the smoked salmon and avocado.

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(nutrition facts based on using myfitnesspal)



Click on the link below to check out the other recipe submissions for the contest.

Blueberry Quinoa Bars

July 2013 Recipe Redux submission is here!


What is Recipe Redux? Click here to learn all about it!

July 2013 Theme: Have Snacks, Will Travel!

Sometimes, the food is the best part of the journey. Be it business travel or a road trip for pleasure, share your favorite travel snacks/mini meals. Do you pack a special treat for the road to eat in the car or at rest stops? Or do you have a tried & true snack that makes it safely through airport security? Share your healthy recipe for road trip nourishment.

This was a perfect theme for me because I am currently on vacation right now and I needed to pack snacks for my travel time yesterday. I always like to pack snacks with me when I am traveling. It ensures that I will have a healthy snack and plus saves money from buying snacks that are way over priced at the airport.

I love these bars because they are super filling and easy to carry in your bag.

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Blueberry Quinoa Bars
Makes 8 servings


1/2 cup whole wheat flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup unsweetened applesauce
2 tbsp brown sugar
2 tbsp maple syrup
2 egg whites
1 tsp vanilla extract
3/4 cup cooked quinoa
1/2 cup rolled oats
1/2 cup dried blueberries
1/2 cup pecans, chopped

1. Preheat the oven to 375 degrees. Spray an 8×8 baking dish with cooking spray.
2. In a small bowl combine the flour, salt, baking soda and baking powder.
3. In a large bowl, mix together the applesauce, brown sugar, maple syrup, egg whites, and vanilla until combined.
4. Slowly add in the flour mixture until combined. Do not over mix.
5. Gently fold in the quinoa, oats, blueberries and pecans.
6. Pour into the prepared baking dish and bake for 12-14 minute, until golden brown.
7. Remove from oven and let cool. Cut into 8 even bars and wrap individually for a perfect traveling snack!

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Click on the link below to look at all the other submissions

Crab Stuffed Portobello Mushrooms


Crab Stuffed Portobello Mushrooms

Makes 6 servings

6 portobello mushrooms
1 pound crab meat (can use imitation crab)
1 cup panko (can substitute with breadcrumbs)
1/3 cup celery, chopped
1/3 cup onion, chopped
1/3 yellow bell pepper, chopped
1 clove garlic, minced
2 egg whites
1 tbsp parsley
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 tbsp balsamic vinaigrette
1. Preheat the oven to 375 degrees F.
2. Remove stems and scrape out the gills with a spoon. Brush both sides of the cap with olive oil and season with salt and pepper. Pop in the oven for 7 minutes.
3. Saute the celery, onions, yellow pepper, and garlic in olive oil until onions become translucent.
4. Combine all the ingredients in a bowl and evenly stuff the mushrooms.
5. Put back in the oven for 25 minutes.




Recipe ReDux: Summer Salad with Lemon Chia Seed Dressing

I recently joined Recipe ReDux. What is Recipe ReDux you ask? As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of The Professional Palate Blog), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

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June 2013 Theme: Sowing Seasonal Seeds
No matter the season, a scattering of seeds can jazz up the flavor, texture and nutrition profile of just about any dish. Whether it’s a chilled chia seed pudding or a hearty roasted vegetable salad with a sunflower seed crunch, show us how you sow your favorite seeds in a recipe reflecting the season in your part of the globe.

It’s officially summer, so I created a fresh summer salad with a raspberry lemon chia seed dressing.

Summer Salad with Raspberry Lemon Chia Seed Dressing

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1 (6 oz) container Chobani raspberry yogurt
1 tbsp agave nectar (can use honey)
lemon zest from one lemon
2 tbsp lemon juice
2 tbsp chia seeds
1/4 cup olive oil
1 tbsp water (if needed)



1. Stir together the yogurt, agave nectar, lemon zest, lemon juice, and chia seeds.

2. Whisk in olive oil slowly and vigorously. Whisk in water if needed for a thinner consistency.


Salad ingredients:

  • Spinach/Arugula mix
  • Green apple
  • Raspberries
  • Feta or Goat cheese
  • Sunflower seeds

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Pumpkin Muffins

I know it isn’t fall or “pumpkin” season right now, but I can eat anything pumpkin all year round.
Pumpkin is an excellent source of vitamin A, fiber, and naturally low in fat. So let’s add pumpkin to our muffins. These muffins are great for a grab and go breakfast with a piece of fruit and it will keep you full all morning.
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Pumpkin Muffins

Makes 9 muffins


1½ cups whole wheat flour
1 cup  pumpkin puree
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp  ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp salt
1/4 cup agave nectar (can substitute with honey or sugar)


1. Preheat oven to 350℉. Spray muffin tins with cooking spray or use cupcake liners.

2. Combine the whole wheat flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt.

3. In a separate bowl, combine the pumpkin, eggs, and agave. Gradually add the dry ingredients to the wet ingredients. Mix until combined. (Do not over mix – it will create a tough muffin with tunnels)

4. Bake for 20 minutes.

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Sweet Potato Chips

Looking for a crunchy snack? Trying to sneak in more vegetables? Trying to eat healthier, but love chips? You’ve come to the right place!

Sweet Potato Chips

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The key to making perfectly thin chips, is a mandoline. You can find them in pretty much any store that has a kitchen section. If you do not have one, just try and evenly thinly slice your sweet potatoes.

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Once you slice your sweet potato, there are two ways you can make your chips. At this point you can decide if you want to flavor your chips. For these I just used a little salt, but you can add anything like garlic powder, paprika, etc.
First option: Use a dehydrator. (Steph if you are reading this, I still have yours!) Just place the slices evenly on the dehydrator racks and dehydrate at 145 degrees and let dehydrate for about 4-6 hours.
—-> Pros: Can’t burn the chips using this method.
—-> Cons: Requires patience!
Second option: Preheat your oven to 400F. Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake in the center of the oven for 10 minutes. After 10 minutes, the edges should start to crisp. Flip each chip over, and return to the oven for another 2-3 minutes or until crispy.
—-> Pros: Quick cook time
—-> Cons: Can burn easily if you don’t watch them closely.
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I love this recipe, because you don’t use any oil, they are fat free, and a healthy way to eat chips!
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