New year, new grocery store finds.
I’ve been getting some great feedback from my grocery store finds! Thank you to all those who have commented, emailed, or messaged me. I really enjoy paroozing the aisles at the grocery store and finding new items to try and share here. As always, I am always open to ideas and suggestions. If you have a product you love and want to see it in this series, let me know!
Kodiak Cakes Minute Muffins
I’ve written about Kodiak Cakes before, but now they have these Minute Muffins. All you have to do is add water, microwave for a minute, and you have yourself a muffin. I like to pump mine up with whisking in an egg for an adding punch of protein and top with fruit.
Mighty Sesame Co Tahini
This is by far the creamiest tahini I have ever tried. I love that Might Sesame Co. Tahini comes in a squeeze bottle. It makes it easier to use. Looking for a recipe with tahini? Try my Creamy Lemon Tahini Dressing.
Delighted by Dessert Hummus
I’ve made my own dessert hummus before, but guys this Delighted by Dessert Hummus is by far creamier than what I’ve ever made. I loved the sweet snickerdoodle flavor. I’ve been dunking strawberries in this dessert hummus on repeat for my evening snack lately.
I was intrigued by Puroast Coffee. They sent me a sample of their low acidic coffee to try. I usually add a little splash of milk to my coffee in the morning, but this was the first time I could actually drink it completely black. It is very smooth and much less bitter. Puroast has 70 percent less acidity than any other coffee. My day doesn’t start without a cup of coffee.
Simple Mills Muffin Mix
Simple Mills, I don’t think you make a product I don’t like. I wish I could cook and bake everything from scratch, but let’s be real, I’m busy! I have no shame in my box mix game, especially when it’s packed with simple and wholesome ingredients. Simple and delicious!
Ready to see the new items that ended up in my cart this month? Check out this dietitian’s grocery store finds!
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:
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:
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!
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:
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 🙂
A recipe fail turned into recipe win! I was testing a batch of carrot cake muffins and they didn’t rise enough creating that perfect golden muffin top I was looking for. Instead of wasting the extra batter, I piped them into a donut pan. Voila! Carrot cake donuts! Pop on over to Rachael’s, Avocado a Day Nutrition’s blog, where I am sharing this Carrot Cake Donut recipe!
Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a pic, I’d love to see!
Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!
As a food blogger and recipe developer, I always have recipe ideas running through my mind. This “cauli-waffle” idea was inspired when I was organizing my kitchen gadgets and found my waffle maker buried in the back of one of my cabinets. I honestly forget what kitchen gadgets that I have sometimes. Hi, my name is Julie and I am a kitchen gadget hoarder.
I set my waffle maker on my counter and was planning on making waffles for a fun weekend breakfast, but when I woke up Saturday morning, I was craving savory rather than sweet. The plan for the cauliflower rice that was sitting in my fridge was to make my Hawaiian Chicken Cauliflower Fried Rice for dinner that night, was used for my breakfast instead.
This is going to become one of my brunch staples. I topped my waffle with a fried egg, avocado, and tomato slices. Now that is what I call a savory breakfast.
You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert. Disclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.
Whenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on.
It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail. I was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had. This giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!
1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced
Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.
Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day.
One of the cooking goals that I’ve been working on is working with flour alternatives. There are so many varieties of flours (almond flour, quinoa flour, coconut flour, oat flour, plus so many more!) on the shelves in the grocery store and I’ve been intrigued. Mainly, because I am a food science nerd and I want to learn and understand their baking properties, but also I think many of us are trying to trim back on the amount of refined grains we are consuming (ie. white flour), so it’s been a fun challenge baking with these flour alternatives.
I’ve quickly learned that these alternative flours do not have that perfect 1:1 ratio. FYI, coconut flour sucks up so much moisture. I tried baking cookies with coconut flour and when I picked one up it crumbled right in my hand. Note to self: Add more liquid and maybe pair coconut flour with other flours too. (I’m still working on that recipe!)
Pair with breakfast or add as a snack, these grain-free Banana Bread Muffins can fit into any part of your day.
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup plain Greek yogurt
1 3/4 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
11/2 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
In a food processor or blender, blend the eggs, bananas, maple syrup, and vanilla extract, until blended through and fluffy (to incorporate air). Pour into a bowl and fold in the yogurt.
In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
Fold wet ingredients into dry and stir until just combined.
Pour muffin batter into muffin tins and bake for 30-35 minutes or until golden brown. (Insert a toothpick into the center of a muffin at they are done when it comes out clean. Center will also spring back when pressed.)
Sometimes dinner time turns into an episode of Chopped right in your own kitchen. This Kale, Quinoa, and Cranberry Stuffed Acorn Squash can easily be customized with ingredients you have in your refrigerator and pantry for a simple, wholesome meal.
The holiday season can be stressful at times. Considering I haven’t even started any of my holiday shopping, let alone even figuring out what I am getting anyone, that is adding a little stress to my plate these days. Things have been very busy here at RDelicious Kitchen, so I like to escape to my happy place and stress reliever – the kitchen.
There is something so soothing about chopping, stirring, and the aroma in the kitchen. With my days being jam packed it has been leaving little time for simple things, like grocery shopping. This recipe was inspired as I was in my imaginary world of being on an episode of Chopped. When you haven’t gone grocery shopping in a little while, you have to get creative!
Time-saving tip: Whenever I make a batch of quinoa, I always make extra and freeze the rest. This whole grain freezes well and easily heats up so you don’t have to start from scratch every time you are making quinoa.
My kale was on its last legs in my fridge, so in the saute pan it goes! Kale is one of those leafy greens that even after washing and trimming can last long in the refrigerator. When it begins to wilt, that’s when I throw that kale in my smoothies or saute pan – no waste!
When building a recipe, look to add different textures to the dish. I added almonds (my balsamic roasted almonds, to be exact) which adds that crunch factor, but also adds heart-healthy fats, fiber, and protein!
Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
Full acorn squash with kale, quinoa, and kale mixture and serve.
*for an extra kick of balsamic, add balsamic roasted almonds
Gluten Free Zucchini Banana Bread! This low-sugar bread option is perfect for breakfast or dessert. One of my friends has been bringing me all kinds of goodies from her garden. I am in garden envy because my green thumb is not doing that well this year. I do have some peppers that are almost ready to be harvested and mint is completely taking over, but I think my zucchini plant is dead – womp! I don’t always bake gluten free goodies, but I had an opened bag of Bob’s Red Mill gluten free 1-to-1 baking flour. Gluten free baking can be tricky but this 1-to-1 mix makes it extremely easy.
I love zucchini bread and banana bread, so why not mix them together? This is a low-fat, low-sugar quick bread that can be part of a balanced breakfast or enjoyed as dessert. Breakfast suggestion: crumble zucchini banana bread on yogurt with fresh fruit.
1 3/4 cups gluten free flour (I used Bob’s Red Mill 1-to-1 baking flour)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 medium ripe bananas, mashed
1 tablespoon canola oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
1/3 cup nonfat plain greek yogurt
Preheat oven to 375 degrees F. Generously spray inside loaf pan with cooking spray.
Squeeze shredded zucchini of excess water with a paper towel.
In medium bowl combine flour, baking powder, baking soda, and cinnamon. Toss with zucchini until zucchini shreds are evenly coated with the flour mixture.
In another bowl of an electric mixer, add mashed banana, oil, maple syrup, vanilla and eggs; mix until smooth. Add applesauce and yogurt and beat again until well combined. Gently mix in dry ingredients until just combined.
Add to loaf pan. Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.
Looking for the perfect little bite size energy snack? No need to take out your food processor to make your own homemade energy bites. Save time with this Supermarket RD’s Pick: Larabar Bites! I’m not going to lie, I always have to try the newest bar that hits the shelves, but sometimes they land in my pantry only that one time. Others like, like Larabars, will always be seen in my pantry for a better-for-you grab and go snack. I like Larabars concept of “food made from food”. They believe that the foundation of a sound mind, body and spirit is derived from what you eat – and what you eat is most delicious and satisfying when it’s in a whole, natural state.
So when it comes to ingredients in their products, they include simple and recognizable ingredients and “anything else just gets in the way.” I’m sure you know about the Larabar bars, but have you seen the NEW bites? If you are like me you have made your own homemade Larabars/energy bites before. I mean it’s only a few ingredients to whip up on a food processor. Seems simple, but if you have a tiny food processor that isn’t very powerful, it can be quite the messy production. Larabar makes it much simpler for ya! The new Larabar Bites are made with six simple ingredients. The mint chocolate truffle flavor is simply dates, almonds, fair trade chocolate chips, cocoa powder, peppermint oil, and coconut flour. A label reading tip that many dietitian’s preach it to look for a shorter ingredient list with familiar ingredients. I’d say for a for an indulgent truffle taste, this is a pretty sweet snack. (no pun intended)
I’ve tried all flavors and it’s pretty hard to pick a favorite. Which flavor are you going to try first? Disclosure: Larabardid not sponsor this post. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.
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