Let’s take a peek what ended up in my grocery cart this month.
A blog reader (Hi Casey!) asked if I plan out my grocery finds in advance. The answer is no. I like to see what I come across that month and share some products that I love or new to me that I like to share with all of you. I enjoy learning about different products and their brand’s stories. It just so happens that 3 of these picks are from the dairy aisle this month.
GoMacro is a family-owned company in the pursuit of health as a path of living in ourselves and nature with products that have a positive effect on the world. MacroBars are cold-pressed, nut-butter based bars. Made from simple, clean ingredients, all MacroBars are certified vegan, gluten-free, organic, R.A.W., C.L.E.A.N., kosher and non-GMO project verified. They have a combination of high-protein and plant-based ingredients that serve as the perfect way to keep you fueled throughout the day. So far, my favorites are the Balanced Goodness (granola + coconut) and Everlasting Joy (coconut + almond butter + chocolate chips).
GoMacro let me in on the inside scoop to use the code “Macro30” for 30% off and free shipping on your first order! Can’t decide what flavor to try first? Get the sampler pack!
Fairlife milk uses a patented cold-filtration process (the same process that removes impurities from water). The milk from Fairlife’s dairy farms flows through soft filters, filtering into five components (water, butterfat, protein, vitamins & minerals, lactose) and then recombine them in different proportions. The end result milk is concentrated with protein, more calcium, less sugar, and lactose-free. I’ve been using fairlife in my morning smoothies now instead of almond milk and the extra protein, I’ve noticed has kept me fuller, longer.
Chobani just came out with a new line – Chobani Smooth. Chobani was kind enough to send over some samples for me to try. It has a smoother and lighter texture than traditional Greek yogurt. The new Chobani Smooth yogurts are made with only natural ingredients, 25% less sugar, and twice the protein. I love that this new line uses no artificial flavors or sweeteners. This yogurt would be the perfect start for someone trying to transition from regular yogurt to Greek yogurt (more protein!) as the texture is light and smooth like regular yogurt. I enjoy the variety of flavors so I can go with whatever flavor I am craving that day.
Cabot Cracker Cut Slices:
Cabot has made snacking even more convenient. Now they sell their delicious cheddar pre-sliced. I don’t know about you, but I can never get the slices very even when I slice it from the large block. The cracker cut slices make preparing party patter and quick snacks super simple. The packaging is easily resealable to keep cheese fresh in between uses.
Whether you are pleasing a crowd for brunch or simply meal prepping for the upcoming week, add a Swiss Chard and Mushroom Quiche to the menu for a veggie and protein-packed breakfast!
I love a good quiche, but I’m a little OCD on the ratios when I make mine. I crave the perfect balance of crust, filling, and eggy-ness.
Crust thin enough but thick enough to enjoy delicious flaky crust in every bite.
Plenty of filling. Quiches are typically filled with vegetables, protein, and cheese. I like when each bite incorporates all the flavors of the filling.
The perfect balance of fluffy eggs. This kind of goes hand in hand with the filling part, and even amount of filling and eggs.
I used red swiss chard with mushrooms as the stars for the filling. What’s fun about quiche is you can play around with the ingredients to create your favorite combo! Plus, it’s an easy (and tasty) way to incorporate vegetables in the morning.
The magic of this quiche is the cheese. Cabot’s garlic & herb cheddar is out of this world. It is so creamy with a rich garlic and herb flavor, finishing with the subtle bite from the cheddar. Did you know many of Cabot’s cheese is lactose free? How can cheese be lactose free, you may wonder. The removal of lactose occurs naturally during the cheese making process. Just look for the “Lactose-Free” icon on the packaging of your favorite Cabot cheese products if you are looking for a naturally lactose-free cheese. I have a pretty deep pie plate that I used for this quiche. If you don’t have as deep of a dish, you may want to scale back a little on the amount of eggs. I did note that in the recipe’s note section, but just in case, I thought I would remind you again 😉 What’s your favorite quiche combo?Print
Dice the butter into small cubes. Using a pastry blender (or fork) work the butter into the flour until it’s well-distributed, but not fully incorporated.
Tossing with a fork, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands.
Gather the dough into a ball. Gently shape each dough into a rough disk. For better texture, chill the dough for at least 30 minutes before rolling. Roll into an even circle. Place into pie dish and pinch the edges along the sides for the crust. Set aside until ready to use.
In a large skillet, heat olive oil over low-medium heat. Cook onions for 20 minutes, until caramelized. Add the garlic and mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and let reduce to about half. Toss in the swiss chard to coat with vegetables until just beginning to wilt.
In a large bowl, whisk together eggs and milk. Season with salt and pepper.
Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. In an even layer add the swiss chard and mushroom mixture. Pour in the eggs. Top with remaining cheese.
Bake in the oven for 35-40 minutes, until the edge of the crust has browned and the filling appears set.
Having children help you prepare family meals is one of the most effective ways to encourage them to try new foods and improve their overall diet quality, both now and later in life.
One of my favorite things to do at work is teaching kids classes. I get so much joy seeing the excitement on their faces being creative in the kitchen and learning about new foods. The kids that I work with are sponges. They remember every detail from class to class. That is why it is so important to get kids involved in the kitchen at a young age. I don’t have any children myself, just yet, but I feel like children can relate to me because I’m a big kid at heart. It is so important to make learning about food and nutrition fun instead of it being a chore.
At any age, kids can start being involved in the kitchen. ChopChop Magazine is a fun cooking magazine for families, and their free ChopChop Cooking club has a national healthy cooking campaign to invite every family to join and pledge to cook dinner together! The Fall 2016 magazine includes recipes like ricotta pancakes, shakshuka, and Chinese congee. Plus, each magazine includes cooking skills and other fun family activities. Disclosure: This giveaway is sponsored by Cabot. I was not compensated for my time to write this post.
ChopChopKids is an innovative non-profit organization whose mission is to inspire and teach kids to cook real food with their families. They believe that cooking and eating together as a family is a vital step in resolving the obesity and hunger epidemics. ChopChop Magazine reaches more than 2 million families each year and is endorsed by the American Academy of Pediatrics, was named publication of the year by the James Beard Foundation, and is a two-time winner of the Parent’s Choice Award. Subscribe to ChopChop Magazine here.
There are more wonderful resources out there to get kids more involved in the kitchen like:
Enter for a chance to WIN: Leave a comment letting me know your favorite childhood memory being in the kitchen.
One reader will win a $25 Cabot Cheese gift box AND a 1-year subscription to ChopChop Magazine. You have until 11:59:59 pm EST on Monday, 10/31 to enter. The winner will be chosen at random on Tuesday, notified by Saturday, November 5th.
It’s movie night! When you are craving a crunchy snack, but can’t decide between popcorn or chips, combine them into this healthy new twist!
When it’s movie night, my snack of choice is always popcorn. Popcorn is a whole grain, which is a great snack choice and about 3 cups are in a serving, so you can feel good about filling up on this healthy snack fare. But it’s often what we put on popcorn that makes it go from a GO food to a SLOW or even WHOA food. (I use the go, slow, and whoa method when I teach children). So instead of lathering your popcorn with butter and salt, try a a healthy new twist. When you are craving the “crunch-factor” kind of snack, double up with double crunch. I had some crumbs at the bottoms of a terra veggie chip bag sitting in my pantry and a light bulb went off when I was making this popcorn to put them together. Then, adding Cabot’s Cheddar Shake! Powdered Premium Cheddar Cheese made this EVEN BETTER! Cheddar makes everything better, right? I’ve added parmesan cheese to popcorn before, but cheddar was a fun new twist. Recently my girlfriends and I got together for a movie night. My friend Kate is a total movie buff and brought along, an adventure/sci-fi movie, Divergent. Those type of movies are not my first choice, but Kate never disappoints me with her movie suggestions. Plus, there is some eye candy, that definitely was a plus. When the movie ended, we were all hooked. The sequel, Insurgent, recently came out and of course we had to get together for movie night, round 2. This time with Cheesy Veggie Chip Popcorn. The key is, once it’s freshly popped, toss on the veggie chips and cheese powder right away so it sticks right on to the popcorn.
1 cup your favorite veggie chips, crushed (I used terra chips)
Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.)
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Quickly toss the Cabot cheddar shake and crushed veggies chips when popcorn is still warm and will adhere to the popcorn.
Enjoy for breakfast, lunch or dinner – This Cheesy Millet Sautéed Vegetables and Fried Egg is great at any meal! With whole grains, vegetables, and protein, this dish will keep you satisfied.
On Thursday, I am heading to Maine for the Cabot Fit for the Beach to Beacon 10k race on Saturday. I’ve never been to Maine before and I am super excited to meet up with some blogger friends and make some new ones! I am still in complete shock that I was selected to be part of the Cabot Fit team.
Am I ready for this race? I’m as ready as I can be. Training didn’t necessarily go according to plan, but race day is a whole other ball game that I thrive on. No training run compares to the race day feeling. The positive vibe all around you with everyone cheering you is the absolute best feeling. I have no race time in mind. This is actually the first 10k distance I will be racing at. I have run 5k’s and three half marathons, but no 10k’s just yet. I’m really excited to see how I will do this weekend!
With Cabot sponsoring this trip, it’s perfect timing to feature this cheesy delicious recipe. I’m obsessed with this recipe creation. Since shooting these photos, I’ve made it an additional 3 times.. not even kidding! It has Cabot cheddar cheese, and a fried egg on top, do you need anything more?
Have you ever had millet? It is a whole grain with comparable nutrition facts to quinoa with a good source of protein and fiber. Plus, millet is often a cheaper whole grain variety. With whole grains, vegetables, and protein, this is a well balanced meal that can keep you full and satisfied for hours.
Eggs are so versatile, and so is this whole meal. It can be enjoyed as a breakfast, lunch, or dinner!
Runny egg for the win! Are you pro runny yolk or go for fully cooked?
Bring water to a boil in a medium sized pot. Add millet; cover, reduce heat to low and simmer until water is dissolved, about 20 minutes. Stir in cheddar cheese while hot.
As the millet is cooking, in a large saute pan, heat olive oil over medium heat. Add onion and garlic, saute until onions are translucent. Add peppers and mushrooms, saute for another 2-3 minutes. Add spinach and cook until wilted. Remove vegetables from the pan into a bowl and set aside.
Coat the bottom of the same pan with cooking spray or additional olive oil (if needed). Crack eggs into the pan and cook until edges begin to brown, or until desired doneness.
Layer each plate with cheesy millet, sauteed vegetables, and top with a fried egg. Season with salt and pepper.
Never skip breakfast again with a few helpful tips that can help you stay on track with eating healthy all week!
The most common thing I hear in my nutrition counseling sessions is “I don’t eat breakfast, because I don’t have time”. I know you’ve heard it time and time again, but breakfast is the most important meal of the day. The word “breakfast” literally means ‘breaking’ your ‘fast’ from your last meal the night before. When you don’t eat breakfast, your body enters into a prolonged fasting state. It starts to believe that you won’t be eating any time soon. These breakfast skippers tend to eat more food than usual at the next meal or grab high calorie snack to stave off hunger.
How can you solve this breakfast skipping problem? [Make, Freeze, Reheat, Repeat]
This is a big timesaver for me during the week. There are many breakfast foods that you can make in advance that store well in the freezer, then to be quickly reheated on busy weekday mornings.
1 . Whole Grain Get-Up-And-Go Bars (pictured above that I made from the Cabot Creamery cookbook)
2. Love Muffins
3. Protein Pancakes [Prep the night before]
With a little effort the night before, you can feel okay about hitting the snooze button in the morning knowing your breakfast is about ready to go as you rush out the door. For smoothies, I even put everything in the blender and pop in in the fridge and all I have to do is maybe add a little ice and blend and go.
1. Protein Smoothie 2. Overnight Oats
3. The Easiest Deviled Eggs [Grab & Go]
Let’s be honest, sometimes the tips mentioned about don’t necessarily happen. There are some pre-packaged foods that are made with real food ingredients that you can grab in the morning. Add a piece of fruit or a yogurt on the side to make it complete.
1. KIND bars
2. Garden Lites – Veggie Muffins
3. Siggi’s yogurt
Just always make sure to keep your breakfast balanced with a mix of carbohydrates, fats, and protein!
CABOT CREAMERY COOKBOOK GIVEAWAY!!
One lucky person will win a copy of the Cabot Creamery Cookbook and a $25 Cabot Gift Box. Contest will run through Friday, May 22nd 11:59 pm EST.
GIVEAWAY HAS ENDED. Congrats to Stacey who has won the Cabot Creamery cookbook and gift box!
Multiple ways to enter:
1 // Leave a comment of your healthy breakfast tip to keep you stay on track all week.
2 // Follow @RD_Kitchen & @cabotcheese on Twitter and tweet about this giveaway.
(please leave a comment if doing so)
3 // Follow RDelicious Kitchen & Cabot Creamery Cooperative on Facebook and share this giveaway.
(please leave a comment if doing so)
Disclosure: Being a member of the Cabot Cheese Board, this giveaway is made possible by Cabot Creamery to provide an awesome RDelcious Kitchen readers with a cookbook and Cabot gift basket. I was not compensated to write this post, all opinions expressed here are my own.
Happy Saint Patrick’s Day! Go green for Saint Patrick’s Day with my favorite green smoothie combination.
Some exiting things have been happening over in my little blog corner of the internet world. The other day I found out that I made the the 2015 Cabot Fit Team with 7 other fabulous bloggers! Whitney Bond of Little Leopard Book, Carrie Burrill of Bakeaholic Mama, Audra Fullerton of The Baker Chick, Julie Harrington of RDelicious Kitchen, Brianne Izzo of Cupcakes & Kale Chips, Kelly Mahoney of Kelly the Culinarian, Anne Mauney of FANNEtastic Food, and Kita Roberts of Pass the Sushi. Read more about each of these bloggers here!
We will be running the TD Bank Beacon to Beacon 10k in Cape Elizabeth, Maine on August 1st. I can’t wait! I better start training soon!
You may be expecting a “shamrock shake” mint kind of smoothie on St. Patrick’s Day, but I’m sticking to my go-to green smoothie to share with you today.
Funny story, last year when I make a “lightened up” shamrock shake, my first attempt I added too much mint extract. Tasted like straight up toothpaste … gross. I’m not a huge mint fan, rather more of a peanut butter kind of girl, so this variation hits the spot! Plus, the secret it making it creamy is the little bit of Cabot Greek yogurt.
This weekend I ran the #LegacyRace for Cabot. I chose the 5k distance. It has been really chilly this past week, but Saturday it was so beautiful out.
Some pumpkin carving also took place. Without any of those fancy carving tools, I think we did a pretty good job!
It’s a few days before Halloween and many have asked me how to stay on track with healthy eating when there is so much candy around. I compiled 5 tips and tricks to help stay healthy during the Halloween season.
1. Get in some exercise. Schedule a workout date with yourself that morning or before the trick-or-treaters start ringing your doorbell. Those endorphins from your workout will put you in a feel good mood that may also help limit that second serving of candy.
2. Keep candy fun sized. You may want to be the “cool house” on the block, but those king size bars are much harder to only have a third of a bar and saving the rest for later. Opt for the fun sized for a portioned controlled treat.
3. Hold off on opening the candy as long as you can. Wait for that first trick-or-treater to ring your doorbell to open the bag of candy. Earlier on in the week before Halloween it will be less tempting knowing that that bag isn’t opened.
4. Didn’t get as many trick-or-treaters as you thought and now there are leftovers? Either spoil that last trick-or-treater by giving them the rest of your stash, or bring the leftovers to work.
5. Practice mindful eating. Don’t scarf down your Halloween treat. Slow down and truly enjoy it.
Don’t want to give out candy for Halloween this year? Give out a healthy snack like Cabot snack size sharp cheddar!
Disclaimer: By being a team leader for Cabot’s virtual race, my registration fee was paid for, received a $100 donation in my name to a local food bank of my choice, and was able to provide awesome RDelcious Kitchen readers with a Cabot Legacy gift basket. I was not compensated to write this post, all opinions expressed here are my own.
They are currently holding a contest open to everyone! Go to their website or facebook page to learn how to enter!
Look at those awesome prizes! One of the prizes is a trip to Smuggler’s Notch Resort. I will actually be there in September to attend the Blog Brulee. Have you heard the buzz about #blogbrulee yet? Don’t worry I will give you the full scoop soon.
Anyway, back to the recipe contest. I wanted to try the white oak cheddar in my lightened up stuffed pepper recipe. Why choose the white oak? It is described as oaky and buttery. I lighted up my stuffed peppers by using very lean beef (without the fat content can become dry) and kept the recipe very simple, but wanted to keep a rich indulgent flavor.
Traditionally, stuffed pepper recipes call for beef and rice. I swapped out rice for quinoa to incorporate whole grains and a little extra protein punch!
I served these peppers with green beans on the side for a complete satisfying meal.
Cut a thin slice on the top each bell pepper to remove top stem of the pepper. Remove seeds and membranes inside. Cut a thin slice from bottom of each pepper to help the peppers stand up. Bring a large pot of water to a boil. Add the peppers and cook for about 2 minutes; drain.
In a large skillet sauté onions and garlic until translucent. Add the beef and cook for about 8-10 minutes until browed; drain. Return beef back to the pan and add the quinoa and fire roasted tomatoes; cook until heated through. Stir in ¾ cup of cheese.
Heat oven to 350°F.
Stuff peppers with beef mixture. Stand peppers upright in baking dish.
Cover tightly with foil. Bake 10 minutes. Uncover and bake another 15 minutes longer or until peppers are tender. Sprinkle with remaining cheese.
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What would you make with one of the three new farmers’ legacy collection aged cheddar cheeses?
In Good Health,
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