Instant Pot Wheat Berries

Save time and utilize the Instant Pot to make hearty whole grains, like wheat berries. Learn how meal prepping a batch of whole grains can turn into various recipes throughout the week.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

The Instant Pot continues to be magical. What takes over an hour to cook, now is done in 35 minutes.

Meal prep strategies

Every week now, I’ve been prepping at least one whole grain for the week. Everyone meal preps a little differently. I tend not to make full meals, but to get the cooking process started, like chopping veggies, making a batch of whole grains, grilling a few pieces of chicken, roasting a tray of veggies, etc.

This way, I am not mandated to a certain meal and it gives me more flexibility while allowing to save time during a busy week.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

Meal prep tip:

Prep a batch of whole grains, like wheat berries, to add on top of a salad, in a stir-fry, mixed into a soup, as a side dish, or even served up breakfast-style. Switch up the prepped whole grain each week for variety.

Health benefits of wheat berries

Wheat berries contain 6 grams of protein, with over 20 percent of your daily value for dietary fiber, and 8 percent of your iron in each serving.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

What are Wheat Berries?

Wheat Berries are the whole grain form of wheat – the whole, complete grain before it has undergone any processing. They’re a high-fiber whole grain, containing the bran, germ, and the endosperm. Wheat berries typically take longer to cook because they are not processed and it takes a while for the liquid to penetrate through the bran to soften the grain.

When cooked, wheat berries have a chewy bite and a subtle nutty, earthy flavor. They’re sturdy enough to handle bold dressings in salads and still delicate enough to taste delicious with some milk, honey, and cinnamon.

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wheat berries in a white bowl with a blue and white striped napkin

Instant Pot Wheat Berries

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: side dish
  • Method: Instant Pot

Ingredients

Scale
  • 3 cups water
  • 1 cup hard red spring wheat berries
  • Pinch of salt

Instructions

  1. Combine water, wheat berries, and salt in the Instant Pot. Secure the lid and seal the valve.
  2. Set the manual timer for 35 minutes.
  3. When done, do quick release by moving the valve to vent the steam. Let all the steam release.
  4. Drain the wheat berries and enjoy as is or incorporate into other recipes.

Keywords: instant pot, pressure cooker, wheat berries, whole grain, meal prep

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Smashed Chickpea Scramble

Looking for a protein-packed and plant-based breakfast? Try a new breakfast idea, Smashed Chickpea Scramble. 
Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
I have a slight obsession with chickpeas. If you search “chickpeas” on my recipe index tab, there are plenty of recipes to choose from. For me, what I think sets them apart is their texture. With a firmer texture, chickpeas are sturdier in dishes. Plus, chickpeas have a slightly nutty taste that pairs well with many flavors.
Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
Ever wonder how I come up with new recipes?

The recipe development process:

I am usually inspired with new recipe ideas from when I travel, go out to eat, or just chatting with my friends, family, and clients. This recipe was inspired when I was counseling a client who was looking for warm plant-based breakfast ideas, that is packed with protein.

The first priority of when I develop a new recipe is taste. If it doesn’t taste good, then no one is going to want to make it or even eat it. Then I think of the nutritional value. Hello, dietitian here. Of course, I’m going to add that to the recipe development process.
Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
During this client’s session, she mentioned she loved chickpeas. We had a brief bonding moment of our love for chickpeas. She asked if I had a chickpea breakfast recipe. I did not! Well, I have this cookie dough smoothie bowl, but she specifically asked for something warm.
Every recipe on here has a story. This is how this recipe became created. This is why I love cooking! I’m inspired daily to get creative in the kitchen.

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smashed breakfast chickpeas in a white bowl with avocado and grape tomatoes

Smashed Chickpea Scramble

  • Author: Chef Julie Harrington, RD
  • Yield: 4 1x
  • Category: breakfast

Description

Looking for a protein-packed and plant-based breakfast? Try a new breakfast idea, Smashed Chickpea Scramble. 


Ingredients

Scale
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 2 tablespoons water
  • 1 1/2 tablespoon olive oil, divided
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup hummus
  • 3 cups baby spinach
  • 1 small avocado, diced
  • 1 pint grape tomatoes, sliced

Instructions

  1. In a bowl, add chickpeas, water, and 1 tablespoon olive oil. Mash with the back of a fork, leaving some whole for texture.
  2. Fold in turmeric, cumin, ginger, garlic powder, salt, pepper, and hummus until well combined.
  3. Heat remaining 1/2 tablespoon olive oil in a skillet. Add the smashed chickpea mixture with spinach. Saute until chickpeas are warmed through and spinach has wilted.
  4. Serve with diced avocado and tomatoes.

Keywords: breakfast, plant-based, vegetarian

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

 

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Smashed Chickpea Scramble - a plant-based and protein-packed breakfast recipe (vegan, vegetarian) via RDelicious Kitchen @RD_Kitchen
Recipe created for Living Plate Pro meal plans

Quinoa Oatmeal with Berries

Ever tried quinoa for breakfast? Adding quinoa to your oatmeal in the morning adds an extra protein and fiber punch. This Quinoa Oatmeal with Berries recipe will keep you full all morning.
Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen
I’m sure everyone is back into their normal routines again. We’ve made it over the hump getting back into the groove after the fun summer months. I’ve never hit the snooze button so much in my life.

Celebrate Whole Grains Month:

The first couple weeks getting back into a solid routine are pretty tough, but the key was starting the day with a solid breakfast. September is back to school month, but did you know it is also Whole Grains Month! Are you a quinoa connoisseur or a fan of farro? Think you are savvy with whole grains? Test your skills on the Guess the Grains Quiz.
Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen
With a slightly nutty flavor, quinoa is a complete protein, which means that it contains all the essential amino acids our bodies can’t make on their own.

Using the same quinoa oatmeal base, this recipe can be easily customized with any flavors you like. Aim for a mix of carbohydrates, fiber, and protein for a balanced breakfast. This will help maintain stable blood sugars to avoid the mid-morning crash.
Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen
If you are used to the flavored sweetened packets and looking to transition to oatmeal with less added sugar, try using fruit and cinnamon to sweeten it up. My favorite trick is to heat frozen berries. They become all gooey and syrupy without adding added sugar.

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quinoa oatmeal with strawberries and raspberries in a white bowl

Quinoa Oatmeal with Berries

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 7
  • Total Time: 12 minutes
  • Yield: 2 1x
  • Category: Breakfast

Ingredients

Scale
  • 3/4 cup rolled oats
  • 2 cups milk
  • 2 tablespoons maple syrup
  • 1/2 cup quinoa, cooked
  • 1/2 cup strawberries, sliced
  • 1/2 cup raspberries
  • 1/4 cup raw almonds, chopped

Instructions

  1. Place oatmeal and milk in a saucepan, and bring to a boil. Stir over low heat for 5-7 minutes, until oatmeal begins to thicken. Stir in the maple syrup and cooked quinoa.
  2. Add oatmeal quinoa mixture to a bowl. Top with strawberries, raspberries, and almonds.

Keywords: oatmeal, quinoa, whole grain, breakfast

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

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Quinoa Oatmeal with Berries via RDelicious Kitchen @RD_Kitchen

Balsamic Kale and Vegetable Saute

This one pan Balsamic Kale and Vegetable Saute recipe can help get a side dish or dinner on the table in minutes.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen

This creation accidentally happened when I opened my refrigerator for dinner one night not knowing what I was going to have for dinner and just pulled out everything that I had.
I really liked how it turned out and now I purposely buy all these ingredients to make this recipe over and over again. Since my accidental recipe creation, I’ve made this recipe at least 3 more times already.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen
I mean, how easy is it? Just simply throw everything into one pan. With minimal prep and clean up, this is the perfect solution for a quick and easy weeknight meal.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen
Of course, you don’t have to create this exact combination. Use this recipe as a template and work with what vegetables you have. Any bean or other protein can be included as well.
Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen
What vegetable combination would you create this dish with?

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Balsamic Kale and Vegetable Saute in a white bowl

Balsamic Kale and Vegetable Saute

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1-pint grape tomatoes, halved
  • 1 large bunch kale (~ 6 cups), chopped
  • 2 tablespoons balsamic vinegar
  • salt and pepper, to taste
  • (optional) parmesan cheese, to garnish

Instructions

  1. Add olive oil in a large skillet over medium heat. Saute the onions and peppers for about 1 minutes. Add garlic and cook for an additional minute, until garlic is fragrant.
  2. Add mushrooms and chickpeas. Cook until mushrooms are tender. (Use a lid to generate steam if the pan starts to become dry)
  3. Add kale, tomatoes, and balsamic vinegar. Toss vegetables to combine. Place a lid on top to allow kale to wilt. Remove lid and cook for an additional 2 minutes, removing excess liquid.
  4. Season with salt and pepper, as needed.
  5. Remove vegetable saute from the pan and garnish with parmesan cheese (if using).

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Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a picture, I’d love to see! RDelicious Kitchen @RD_Kitchen

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Balsamic Kale and Vegetable Saute via RDelicious Kitchen @RD_Kitchen

Roasted Root Vegetable Power Bowl

A comforting, satisfying plant-based bowl, this Roasted Root Vegetable Power Bowl is the perfect colorful fall dinner to cozy up to on a chilly night. 
Fall is my favorite season! I just love the cool, crisp weather, the beautiful fall foliage, and of course the food!
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen
This time of year, I find myself roasting vegetables daily. Roasting is one of my favorite cooking methods for veggies, but there’s something about cracking the windows on a cool fall evening and cozying up with fluffy blankets with a warm comforting meal.
Recipe ReDux members were challenged to create a plant protein power bowl, packed with protein, fiber and color, plant power bowls are trendy and delicious.
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen

I decided to use sorghum as my whole grain in this recipe because I was inspired when I met Katie Cavuto, RD at the sorghum booth at FNCE this past weekend. She just released a new cookbook “Whole Cooking and Nutrition” and I was able to sample her sorghum recipe.
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_KitchenHave you ever used sorghum before? When I counsel clients, I encourage them to expand their variety of whole grains in their diet. I often see that their first swap is switching white bread to whole wheat bread or white rice to brown rice, which is great, but I don’t want them to just stop there.
Ancient grains, like sorghum, have more nutrition bang for your buck. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. One serving of sorghum contains 5 grams of fiber and is a good source of iron!
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen
I absolutely love how colorful this recipe is. More colors = more nutrients. Another plus is it’s so simple to make. Simply place your veggies on a pan to roast as you prep the remaining ingredients.
If you want a shortcut, you can use Love Beets instead of the mess of peeling beets at home. Love Beets come peeled, steamed and vacuum packed.

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Roasted Root Vegetable Power Bowl

Roasted Root Vegetable Power Bowl

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Ingredients

Scale
  • 2 sweet potatoes, chopped
  • 4 beets, peeled and chopped
  • 4 carrots, peeled
  • 2 tablespoons olive oil, divided
  • 1 bunch Swiss chard, roughly chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 1 cup sorghum
  • 4 cups water
  • 1/4 cup hummus (your favorite flavor!)
  • 1/4 cup goat cheese, crumbled
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Toss sweet potatoes and beets with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 15 minutes.
  2. Using a peeler, create long strands of carrots. Remove vegetables from oven, add carrots and toss. Bake for an additional 10-15 minutes until vegetables are fork tender. Remove from oven.
  3. In a large bowl, massage Swiss chard leaves with olive oil and apple cider vinegar. Add garlic powder, salt and pepper. Add Swiss chard on a large baking sheet. Roast for 10 minutes until Swiss chard is tender (not crispy).
  4. As vegetables are roasting, cook the sorghum. Add sorghum and water to a pot. Bring to a boil; cook 5 minutes. Turn heat down to low; cover and cook for about 45 minutes or until tender-firm. (for an extra boost of flavor, add a splash of vegetable stock with the water) Season with salt and pepper.
  5. Assemble your bowls, by adding sections of sweet potatoes, beets, carrots, Swiss chard, and sorghum. Add a dollop of hummus and sprinkle with goat cheese. Serve warm.

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RDelicious Kitchen @RD_Kitchen
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen


Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes

Swiss chard walnut pesto and roasted tomatoes is the perfect heart healthy topping to your favorite pasta.

Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchenMonday night was always pasta night at my house growing up. (and sometimes Sunday too, if we were going to Grandma’s!). Over the years our traditional pasta dinner has transformed into healthier variations. I like to give myself some credit for these changes (hello, dietitian in the family!), by introducing some healthy twists to pasta night.
Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchenRevamp your pasta dish with starting with the pasta itself. Switch it up to add more variety, but also a boost in nutrition. Try whole wheat pasta for more fiber or a plant based pasta like Banza (chickpea pasta) or black bean pasta for an extra boost of fiber & protein.
I used Banza pasta for this recipe because I love the rotini shape. Banza packs in 13 grams of fiber and 25 grams of protein per 3.5 ounce serving. It’s like built in portion control because it’s so filling!
Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchen

Skip the heavy cream sauces and try a pesto as a heart healthy pasta topping. The ingredients in this Swiss chard walnut pesto recipe contains heart healthy benefits including:

  • Swiss chard contains Vitamin E which has shown anti-inflammatory effects and helps protect tissue from oxidation damage. Eating foods with plenty of vitamin E might also reduce the chances of developing coronary artery disease, which can lead to a heart attack or heart failure.
  • While most nuts contain monounsaturated fats, only walnuts are comprised primarily of polyunsaturated fat (13 grams out of 18 grams total fat). Polyunsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells.
  • Olive oil contains monounsaturated fats. Studies show that eating foods rich in monounsaturated fatty acids improves blood cholesterol levels, which can decrease your risk of heart disease.

Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchenRethink your pasta night by trying this pesto! This recipe does make more pesto needed for the amount of pasta. To save leftovers, store in a sealed container in the refrigerator, or freeze in an ice cube tray for later use.

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Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6 1x

Ingredients

Scale
  • 3 cups Swiss chard, stems removed
  • 1/2 cup unsalted walnuts
  • 3/4 cup shredded Parmesan cheese
  • 2 tablespoons garlic
  • 1 lemon, juice and zested
  • 3/4 cup + 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 box pasta (I used Banza)
  • 1 cup grape tomatoes

Instructions

  1. Bring a large pot of water to a boil. Prepare an ice water bath and a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.
  2. In a food processor, add the cooked Swiss chard, walnuts, parmesan cheese, garlic, lemon juice, lemon zest, and 3/4 cup olive oil. Pulse until the mixture breaks down. Season with salt and pepper.
  3. Cook pasta according to package directions.
  4. In a large saute pan, heat 1 tablespoon of olive oil over medium heat. Add the grape tomatoes and saute about 5 minutes until tomatoes begin to burst. Add the 2 cups of the Swiss chard walnut pesto (there will be some leftover) and heat through. Toss with the cooked pasta.
  5. Top with additional parmesan cheese, if desired.

Notes

*Makes about 3 cups of pesto. Reserve leftovers in the refrigerator for about a week or freeze into an ice cube tray for later use.

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Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchen

Savory “Cheesy” Popcorn

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
  • Yield: 8 1x
  • Category: snack
  • Method: stove top
  • Cuisine: american

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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Vegetable Lentil Soup

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 1x
  • Category: Soup

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.

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Lemon Parsley Chickpeas

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

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

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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Quinoa Stuffed Tomatoes

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

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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