Grocery Store Finds: December 2017

Ready to see the new items that ended up in my cart this month? Check out this dietitian’s grocery store finds!
Grocery Store Finds via RDelicious Kitchen @RD_Kitchen #grocerystorefinds #rdchat #rdapproved #healthy
I know, I know.. technically it’s already January 2018. I took some time off the past two weeks to enjoy time with my friends and family during the holiday season. When I sat down this morning to plan out my week ahead, I noticed I never finished writing this post. These new items for my Grocery Store Finds are coming to you fashionably late.

88 Acres Pumpkin Seed Butter:

Grocery Store Finds via RDelicious Kitchen @RD_Kitchen - 88 acres pumpkin seed butter #nutfree #nongmo #glutenfree #healthyfats #spread #pumpkin
I learned about 88 acres a couple years ago when they first launched. Working with children in cooking classes, food allergies are always a concern, with nuts being the most common food allergies among the students I have worked with. I started swapping in 88 Acres pumpkin seed and sunflower seed butters when any of my recipes called for nut butter. All of 88 Acres products are nut free. Anyone who has a food allergy knows how challenging it can be at times. 88 Acres is making that much simpler for you with their products being allergen friendly.
88 Acres is sharing the love with YOU and providing you with a 15% discount on all orders from their online store. Just use the code RDELISH (all caps) at checkout! 

Food for Life – Ezekiel 4:9 Cereal:

Grocery Store Finds via RDelicious Kitchen @RD_Kitchen - Ezekiel 4:9 cereal #foodforlife #nosugaradded #wholegrains #fiber
I’ve been on a total yogurt kick lately. I love adding a crunch to my yogurt and wanted to switch it up from my typical nuts/seeds or granola, so this Ezekiel cereal caught my eye. I tried their bread before, but never their cereal. They kind of remind me of grape nuts. I like the additional crunch they provide. Plus, the real winner is, when I topped my yogurt and berries with them for the next day, they didn’t get soggy! Did I forget to tell you, they also have <1 gram of sugar too!


Grocery Store Finds via RDelicious Kitchen @RD_Kitchen - Halos #orange #citrus #snack #vitaminC
If you follow me on Instagram, you know my love for Halos. Halos are different than clementines, as they are California mandarins. I’ve noticed they are much easier to peel, as the rind begins to break away from the sweet little segments as they ripen. Halos are in their peak season (November – April), so don’t miss out on this prime time! They have been my go-to snack mid-afternoon when I am usually craving something a little sweet! I’ve even noticed Halos are now being sold in Starbucks with two in a pack. I love that these options are readily available.

Trader Joe’s Organic Creamy Tomato Soup:

Grocery Store Finds via RDelicious Kitchen @RD_Kitchen - TJ's Tomato Soup #TraderJoes #TJs #tomatosoup #soup #tomato #glutenfree
I typically always make my own soup, but I bought this soup a while ago and saw it sitting in my pantry. One night I was in need of a quick dinner, so it was tomato soup and a grilled cheese (made with Dave’s Killer Bread). I was pleasantly surprised! Yes, the sodium was higher than I would have liked it to be, but overall had good taste. 6.5/10 I would buy again. I always keep items like this in the pantry for really quick dinner or in a pinch when I haven’t gone grocery shopping or meal prepped. I just prefer my own homemade soups 🙂

What products should I search for next? I’d love to hear about some of your favorite grocery store finds! E-mail me at rdeliciouskitchen[at]

RDelicious Kitchen @RD_Kitchen


Slow Cooker Thai Meatballs

Looking for a new appetizer idea? Set it and forget it! These Slow Cooker Thai Meatballs are the perfect balance of sweet and spicy that everyone will keep coming back for.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
This past weekend, my family did our second annual fantasy football draft. I am feeling pretty good about my picks. There is a trophy on the line and I want bragging rights this year.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
With football season about to start, it’s got me thinking of new recipes for Sunday football game gatherings. Let’s be honest, if my team isn’t playing, I’m mainly just there for the food.

Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen

Why SPLENDA® Naturals Sugar & Stevia Blend?

These Slow Cooker Thai Meatballs have the perfect balance of sweet and spicy, sweetened with SPLENDA® Naturals Sugar & Stevia Blend and adds a kick of spice with Thai chili sauce. SPLENDA® Naturals Sugar & Stevia Blend is made from only 2 non-GMO ingredients: stevia & cane sugar. With 50% Fewer calories than sugar, a 1⁄2 teaspoon of SPLENDA® Naturals Sugar & Stevia Blend gives you the same amount of sweetness as a full teaspoon of traditional sugar. Bonus – it has no bitter aftertaste that you sometimes get with other artificial or alternative sweeteners.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
If serving as an appetizer, keep them on warm in the crockpot and serve with small skewers or toothpicks to or serve over quinoa or cauliflower rice to make a main dish.

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thai meatballs made in the slow cooker

Slow Cooker Thai Meatballs

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 16-20 1x
  • Category: Appetizer
  • Method: Slow Cooker
  • Cuisine: Thai


Set it and forget it! These Slow Cooker Thai Meatballs are the perfect balance of sweet and spicy that everyone will keep coming back for.


  • 3 stalks lemongrass, roughly chopped
  • 2 shallots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2-inch knob of ginger, peeled and roughly chopped
  • 3 tablespoons hoisin sauce
  • 2/3 cup Thai chili sauce
  • ¼ cup SPLENDA® Naturals Sugar & Stevia Blend
  • 2/3 cup low sodium soy sauce
  • ½ cup rice vinegar
  • 1 cup water
  • 2 lbs. ground chicken breast
  • 1 cup whole wheat panko bread crumbs
  • 1 egg
  • ½ cup chives, divided
  • ¼ cup cilantro, chopped
  • salt and pepper, to taste
  • ½ cup unsalted peanuts, chopped
  • (optional) fresh lime wedges, to garnish


  1. In a food processor, combine lemongrass, shallots, garlic, ginger, and hoisin sauce. Process the mixture until it forms a paste.
  2. In a small sauté pan add half the paste, reserving the remaining half for the meatballs. Cook stirring until fragrant. Remove from the pan and add to a slow cooker.
  3. Stir in the chili sauce, SPLENDA® Naturals Sugar & Stevia Blend, soy sauce, rice vinegar, and water with the paste in the slow cooker. Cover and cook on high for 3 hours, or until reduced by half.
  4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl combine the remaining paste, ground chicken, panko, egg, ¼ cup of the chives, and cilantro. Season with salt and pepper. Mix meatball mixture until well combined. If the mixture is too wet, add more panko.
  5. Roll meatballs into golf ball size meatballs; line on the baking sheet. Bake for 20 minutes, until beginning to brown.
  6. Add meatballs to the slow cooker for the last 30 minutes of cooking, stirring to coat.
  7. In a small bowl, combine remaining chives and peanuts. Slice limes.
  8. Once the timer is up, sprinkle meatballs with the peanuts and chives. Serve meatballs with lime wedges.

Keywords: slow cooker, appetizer, meatballs, crockpot

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of

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Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
Need more inspiration? You can see lots of other lower sugar recipes at the link below. Thank you to #TheRecipeReDux for hosting another great recipe contest!

Raspberry Lime Chia Jam

Skip the jarred stuff and make your own sweet and tangy Raspberry Lime Chia Jam. It’s great to spread on toast, stir in yogurt, or top on waffles in place of syrup.
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchenIt’s peanut butter jelly raspberry lime chia jam time! Maybe we should stick to the original phrase, but I definitely encourage you to think outside the box and try this raspberry lime chia jam. It has a sweet and tangy flavor your tastebuds will love, plus an extra boost of fiber from the chia seeds.
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchen

Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchenI was at the diner with my friends and I ordered my favorite omelette with mushrooms, spinach, tomatoes, and feta cheese with rye toast (dry) on the side. Along with my toast came the selection of jellies, jams, and marmalades which brought up the question – what’s the difference between each of them?
Jam – Jam is made of crushed fruits that are then cooked with sugar, pectin, and acid until the fruits reach a spreadable consistency. Jam has an organic shape to it, and often has chunks of fruit in it, which also can contain seeds if they fruit has them. In addition to being a spread, jams are also good for fillings.
Jelly – The fruit contained in the form of jelly is the fruit’s juice. The fruit is crushed and cooked so the juice can be extracted. It is more gelatinous and easier to spread. It’s main ingredients are fruit juice, pectin, an acid, and sugar. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables.
Marmalade – The word marmalade is french, meaning “citrus preserves”. Marmalades are cooked with the fruit’s peel and pulp for a long time, and traditionally do not use pectin. Marmalades are usually made with citrus fruits, like oranges, lemons, limes, or grapefruits, and are often used as spreads or glazes.
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchenA homemade jam like this can be a great addition to sweeten up meals/snacks with wholesome fruit and to help trim back on added sugars.
– Opt for plain yogurt, instead of flavored yogurt, and add a tablespoon of jam to sweeten it up
– Warm up a tablespoon of jam and drizzle over pancakes or waffles in place of syrup
– Opt for plain oatmeal and stir in a tablespoon of jam
– Simply spread jam on a piece of whole wheat toast
Raspberry Lime Chia Jam via RDelicious Kitchen @rdkitchen

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raspberry lime chia jam on rye bread

Raspberry Lime Chia Jam

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 8 mins
  • Total Time: 8 mins
  • Yield: 16 1x


  • 2 cups raspberries (fresh or frozen)
  • 2 limes, juiced and zested
  • 2 tablespoons chia seeds
  • (optional) 1 tablespoon coconut sugar


  1. In a small pot combine the raspberries, lime juice, and coconut sugar (if using). Cook over low heat until the raspberries start to break down, stirring occasionally.
  2. With the back of a wooden spoon, mash the raspberries. Add the chia seeds and cook for another 1-2 minutes until the jam begins to thicken.
  3. Remove from heat. Stir in the zest.
  4. Let cool and spread on toast, stir in oatmeal, or top on waffles/pancakes.

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Supermarket RD’s Pick: Dinosaur Bar-B-Que Sauce

Fire up the grill! It’s barbecue season. Trim back on added sugars but keep the delicious barbecue flavor with Dinosaur Bar-B-Que sauce. Learn why Dinosaur Bar-B-Que Sauce is #RDapproved making this a Supermarket RD’s Pick.

Supermarket RD's PickEveryone is firing up the grill this season, especially with 4th of July right around the corner. One of the most popular condiments during barbecue season is BBQ sauce.
I recently watched the documentary on Netflix Fed Up, which is about how much added sugar is in all of our every day foods. Being a Registered Dietitian, I am already conscientious of how much added sugar is in products and I try to be mindful myself of how much added sugar I consume daily.
Along with beverages, some of the biggest culprits are condiments. With a small serving size, typically around 2 tbsp, they add up when tend to dress all your meals with condiments.
I was comparing a few BBQ sauces and one on the shelf (I won’t say any names) has 18 grams of sugar in just two tablespoons!

Supermarket RD's Pick: Dinosaur Bar-B-Que sauce via RDelicious Kitchen @rdkitchenGo for the Sensuous Slathering Bar-B-Que Sauce for a classic barbecue flavor.

Supermarket RD's Pick: Dinosaur Bar-B-Que sauce via RDelicious Kitchen @rdkitchenTry the Roasted Garlic Honey Bar-B-Que sauce flavor for a hint of sweetness.

Supermarket RD's Pick: Dinosaur Bar-B-Que sauce via RDelicious Kitchen @rdkitchenOr opt for the Wango Tango Bar-B-Que sauce if you like a kick of heat.

With just 5 grams of sugar per serving, Dinosaur Bar-B-Que sauce is a better for you choice this grilling season! Looking for recipe for the grill? Try some of these!
Confetti Turkey Burgers - An easy way to sneak in veggies via RDelicious Kitchen @rdkitchenConfetti Turkey Burger via RDelicious Kitchen

Screen Shot 2015-06-24 at 12.05.40 AMPork Tenderloin Medallions  via Prevention RD

slice-of-bbq-chicken-pizza10 minute Crispy Grilled BBQ Chicken Pizza via Jessica Gavin


 Disclosure: Dinosaur Bar-B-Que Sauce did not sponsor this post. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.

Secrets to making perfect granola

I don’t know about you, but my favorite part of granola are those big chunks. I prefer making my own granola versus buying it. A lot of the store bought granolas are packed with a ton of sugar. A lot of recipes I tried to make at home left me with just little pieces of oats and nuts with anything barely sticking together. With a little research I discovered a way to make the perfect granola.

Tips to making chunky granola:

1. Add egg whites. – By adding beaten egg whites, it works as a binding agent to help the granola clump together.
2. Don’t stir. – A lot of recipe say to stir the granola mixture a couple times when it is baking in the oven. By not stirring, it will let the ingredients stay together in larger clumps.
3. Let the granola cool completely. – By letting it cool completely will ensure clumps stay put. You can then break them into whatever size pieces you prefer.

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granola RD 1.jpg


Makes 18 servings
(1/3 cup = 1 serving)


3 cups oats
1/3 cup almonds
1/3 cup pecans
1/3 cup walnuts
1 cup unsweetened coconut
1 tbsp cinnamon
1/2 tsp salt

1/2 cup maple syrup
2 egg whites, beaten until frothy
1/2 cup dried cranberries
1/2 cup dried blueberries


1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper or cooking spray.

2. In a large bowl, combine the oats, nuts, coconut, cinnamon, and salt. Toss to combine.

3. Add in the maple syrup and syrup. Toss to combine until all the dry ingredients are coated.

4. Spread out on a large baking sheet and pat down. Bake for about 40 minutes. Check to see if granola is evenly browned. (May need a few more minutes)

5. Take out of the oven and let granola completely cool in the pan. This will help the large chunks stay together. Then break up granola to whatever size chunks you like. Toss in the dried cranberries and dried blueberries.

* This recipe is very versatile and ingredients can be substituted with different nuts, seeds, and dried fruit.

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(Nutrition Facts based on Calorie Count)