Sautéed Brussels Sprouts with Apples and Chicken Sausage

I feel like poor Brussels sprouts have always had bad reputation. Don’t turn up your nose to nutritious Brussel sprouts. Cook them in flavorful ways like these Sautéed Brussels Sprouts with Apples and Chicken Sausage.
Sautéed Brussels Sprouts with Apples and Chicken Sausage via RDelicious Kitchen @RD_KitchenGrowing up did your parents tell you to “eat your Brussel sprouts!”? Some still cringe when they hear that. I would guess 9/10 times those people were eating boring, unflavored, under seasoned sprouts.
I find that with many vegetables. Try cooking veggies in a variety of cooking methods and season in different ways. I showcased this idea in a cooking class once, where we cooked cauliflower in 4 different ways: steaming, boiling, roasting, and mashing with a variety of spices and herbs. It was interesting to hear everyone’s views of which method they preferred. Just because you don’t like a vegetable one way, doesn’t mean you won’t like in another way.

Don’t count out Brussels sprouts just yet, until you try this Sautéed Brussels Sprouts with Apples and Chicken Sausage recipe!
Sautéed Brussels Sprouts with Apples and Chicken Sausage via RDelicious Kitchen @RD_KitchenBrussels sprouts are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens. They are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin (vitamin B1) and a good source of omega-3 fatty acids, iron, phosphorus, protein, magnesium, riboflavin (vitamin B2), vitamin E, calcium, and niacin.
Sautéed Brussels Sprouts with Apples and Chicken Sausage via RDelicious Kitchen @RD_KitchenWhat is your favorite way to enjoy Brussels sprouts?

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Sautéed Brussels Sprouts with Apples and Chicken Sausage in a white bowl

Sautéed Brussels Sprouts with Apples and Chicken Sausage

  • Author: Julie @ RDelicious Kitchen

Ingredients

Scale
  • 1 1/2 tablespoons olive oil, divided
  • 1 package garlic chicken sausage (6 links)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound Brussels sprouts, shaved with a food processor or roughly chopped
  • 2 tablespoons apple cider vinegar
  • 1 honeycrisp apple, julienne
  • salt and pepper, to taste

Instructions

  1. Slice the chicken sausage on a bias (or simply on an angle). In a large pan, heat 1/2 tablespoon olive oil and cook chicken sausage. Remove from pan and set aside.
  2. Add remaining olive oil in the pan and sauté onions and garlic until caramelized. Add shredded Brussels sprouts and cook for an additional 2-3 minutes or until desired doneness. Add apple cider vinegar and cook for an additional minute.
  3. Add apple slices and cook until just warmed through. Add the chicken sausage back in and toss until combined. Season with salt and pepper, to taste.

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Sautéed Brussels Sprouts with Apples and Chicken Sausage via RDelicious Kitchen @rd_kitchen

Supermarket RD’s Pick: Hilary’s Veggie Burgers

Don’t skip the frozen aisle at your next trip to the grocery store or you’ll miss this Supermarket RD’s Pick – Hilary’s Veggie Burgers.
Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchenDisclosure: Hilary’s Eat Well 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.
The frozen aisle can be tricky to navigate, because 1) It’s cold! My plan is to always go up and down that aisle a little faster. 2) Everything is boxed up in these nice eye appealing boxes or packaging, so you really have to read the label to know what you are getting.
Veggie burgers can be tricky, because all veggie burgers will not have any animal sources, but sometimes they can be packed with fillers and other odd ingredients.

When I look for a good veggie burger, of course I want to look for one packed with veggies. I’ve seen some so called “veggie burgers” on the shelves with literally one vegetable listed all the way at the end of the ingredient list.
Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchenI’ve talked about another veggie burger variety before, but I just tried Hilary’s for the first time and I am quite impressed about these as well. I mean, the front of their package does day “World’s Best Veggie Burger”, so I had to see what the hype was about.
The one thing that stuck out to me the most was these veggie burgers are made from real food ingredients and free from common allergens – corn free, dairy free, egg free, gluten free, nut free, soy free. Then my culinary taste buds kicked in when I was reading the ingredient list. These burgers are packed with a variety of veggies and whole grains.

Whole Grain Cooked Millet*, Whole Grain Cooked Quinoa*, Expeller Pressed Coconut Oil*, Sweet Potatoes*, Leafy Greens (One or more of the following: Arugula, Beet Greens, Chard, Collards, Dandelion, Kale, Parsley, Spinach, Turnip Greens)*, Onions*, Redmond’s Real Salt®, Apple Cider Vinegar*, Psyllium Husk Powder*, Arrowroot*, Garlic* *Organic (ingredients from the original veggie burger)

They also have quite a variety of flavors and even expanded to dressings. Check out all of their products here.

Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchen{via}

Need new ideas how to enjoy your veggie burger? Here is another great guide from Produce For Kids.

Supermarket RD's Pick: Hilary's Veggie Burgers via RDelicious Kitchen @rdkitchen{via}

How do you like to enjoy your veggie burgers?
What is your favorite veggie burger brand?

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Peanut Butter Chocolate Chip (Chickpea) Cookies

Baking in the kitchen brings back so many great memories. Growing up, my favorite recipe I would make with my mom is chocolate chip cookies. Over the years I’ve been tweaking that original recipe and have come up with a few alternatives over the years. My latest creation are these Peanut Butter Chocolate Chip (Chickpea) Cookies.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies Do you have a favorite family recipe? My mom’s classic chocolate chip cookie recipe is a tried and true recipe in our family. The recipe is typed up on (note: from a typewriter) paper is all torn and there are food spills and stains all over it. That’s what makes it so nostalgic.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies These cookies are always made when guests are over for any holiday or celebration. It has become a dessert staple in our house. But they are not the healthiest (hello butter-flavored shortening and sugar!). I’m all for sweets in treats in moderation, but it’s fun to recreate a classic with a healthier twist.

Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies Beans have been sneaking into more and more baked goods lately because 1) it can help reduce the amount of flour 2) beans can add a boost of protein and fiber. I used chickpeas since they have a very neutral taste and they match the color of chocolate chip cookies best.

Of course, I had to add peanut butter because peanut butter and chocolate is my favorite combo. And just for fun, I added some chia seeds. I really enjoy the added texture it gives to these cookies.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies These cookies are a little more dense than your typical chocolate chip cookies. Whip up a batch of these when you are looking for a little treat midweek.

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chocolate peanut butter chickpea cookies with a bite on a glass of milk

Peanut Butter Chocolate Chip (Chickpea) Chia Cookies

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 15 1x

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup whole wheat pastry flour
  • 1/4 cup chia seeds
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 375 degrees. Spray 2 large baking sheets with cooking spray or parchment paper.
  2. In a food processor, puree the chickpeas until smooth, set aside.
  3. In a medium sized bowl, mix together the whole wheat pastry flour, chia seeds, baking soda, and salt. Set aside.
  4. In a large bowl, beat together the peanut butter, brown sugar, and applesauce until smooth. Add in the chickpeas, vanilla extract, and eggs. Beat until smooth.
  5. Slowly mix in the dry ingredients with a spatula until just combined. Mix in the chocolate chips. (Batter will be thick)
  6. Scoop the cookie dough batter (about 2 ounces each) onto the prepared baking sheets about 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer the cookies to a wire rack to completely cool.

Keywords: cookie, chocolate chip cookie, chia seeds, healthy dessert, dessert, chickpeas

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies

Supermarket RD’s Pick: Dave’s Killer Bread

Avocado toast, sandwiches, french toast – what bread should you use? Look for a hearty whole grain like bread like this week’s Supermarket RD’s Pick: Dave’s Killer Bread.
Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchenDisclosure: Dave’s Killer Bread 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.
The bread aisle can be very confusing at the grocery store. There are just too many to choose from. Multi-grain, whole grain, 17 seed grain – how do you know what is a healthy choice? First off, choose a whole grain.
Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004:*
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.
This definition means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain.

Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchen{via}

I’ve featured a bread company for one of my picks before. Do you remember how to make sure your whole grain bread is truly a whole grain bread? The first word that should be listed is the word “whole”. That is ensuring that the bran, germ, and endosperm are all present.
Look out for the word “enriched” that often creeps in before the word “whole” on the ingredient list. This means that niacin, thiamine, riboflavin, folic acid, and iron are added in because the key nutrients coming from the bran and germ were stripped out in the first place during the refining process. Enriched bread offers benefits over your standard white bread, but going for a less processed option with it’s natural nutritious ingredients is your best bet.
Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchenSo, why is this Dave’s Killer Bread my pick? It’s packed with all kinds of whole grains: whole wheat flour, millet, barley, spelt, brown rice, rye, amaranth, kamut, quinoa, buckwheat, sorghum, plus more! Plus packed with seeds like flax seed, sunflower seeds, sesame seeds, pumpkin seeds, and more! It’s so hearty which will help keep you full.

Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchen{via}

They also varieties in thin-sliced! Skip those low cal, cardboard tasting breads in the aisles and try Dave’s Killer Bread, thin-sliced. You get the same hearty, wholesome, and filling ingredients, but simply less calories.

Supermarket RD's Pick: Dave's Killer Bread via RDelicious Kitchen @rdkitchenAlong with a delicious product, Dave’s Killer Bread has an awesome story. They believe everyone is capable of greatness and they believe in the power of reinvention, and are committed to turning second chances into lasting change. Learn more about their story here.
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Black Forest Smoothie Bowl

Imagine the sweet indulgent taste of black forest cake, but a healthier version for breakfast. This Black Forest Smoothie Bowl will feel like an indulgent treat, but healthy for delicious and filling breakfast.
Black Forest Smoothie Bowl via RDelicious Kitchen @rdkitchenDisclosure: I was not compensated for this post, however I did receive free samples of Kura. All opinions are my own and not influenced in any way.
I will be the first to admit, sometimes these pretty looking bowls end up in a tumbler cup as I am rushing out the door. It’s so important to take the time to sit down and enjoy a breakfast. I personally am trying to be more mindful of that myself.
Black Forest Smoothie Bowl via RDelicious Kitchen @rdkitchenI know I’ve talked about this before, but enjoying a smoothie bowl vs. a smoothie drink (even with the same exact ingredients) can help practice mindful eating.

Making a smoothie bowl instead of an on-the-go drink can help practice mindful eating and encourage slower eating. It’s easy to suck down a smoothie in a few big gulps. By enjoying a smoothie bowl with a spoon it can help you slow down, be more aware of what you’re eating and pay attention to whether or not you are actually hungry.

Black Forest Smoothie Bowl via RDelicious Kitchen @rdkitchenI never used to be a fan of protein powders, because majority of them have a lot of weird sounding ingredients and additives in them and even have a weird after taste, but now there are more options out there from real food ingredients. I always promote real food first, but sometimes protein powders can be a great supplement to the meal. Key word = supplement. Protein powders alone shouldn’t replace a full meal. Take this smoothie bowl for example, it contains three food groups with a balanced mixture of carbs, fats, and proteins, coming from it’s wholesome ingredients – fruit, almond milk, yogurt, almond butter, and chia seeds. The protein powder is supplementing the meal to add that extra little boost of protein.
img_1742I was intrigued about Kura with it’s grass-fed dairy protein and probiotic blend. Again, the protein powder is meant to supplement the meal with adding an additional 14g of New Zealand grass-fed dairy protein, which is proven to have higher levels of omega-3s than grain-fed dairy protein. (source)
Have fun with the toppings and add your favorite healthy options!

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Black Forest Smoothie Bowl

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1

Ingredients

Scale
  • 1/2 cup frozen cherries
  • 1/2 banana
  • 1/2 cup unsweetened almond milk
  • 1/4 cup Siggi’s black cherry yogurt (or plain/vanilla yogurt)
  • 1 tablespoon chia seeds
  • 1 tablespoon cocoa powder
  • 1 scoop chocolate protein powder (I used Kura)
  • 1 tablespoon almond butter
  • 1 cup ice
  • (optional toppings) cherries, banana slices, chia seeds, cocoa nibs, almonds, etc.

Instructions

  1. Simply place all ingredients into a blender. Blend until smooth and creamy.
  2. Pour in a bowl and top with desired toppings.

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Black Forest Smoothie Bowl via RDelicious Kitchen @rdkitchen
RDelicious Kitchen - Julie Harrington Consulting LLC - @rdkitchen

Baba Ganoush (Roasted Eggplant Dip)

Looking for a new dip for your veggies? Try baba ganoush – a signature Middle Eastern roasted eggplant puree enriched with tahini and seasoned with lemon juice and lots of garlic.
Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenBaba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen

My favorite part of this dip is the smokiness that the dish brings when roasting the eggplant. I additionally roasted the garlic for this dip too. Have you ever roasted garlic before? It adds that same smokiness but also a subtle sweet flavor. Simply add cloves of garlic (you can even do the whole head of garlic at once!) in a little tin foil pouch, drizzle with some olive oil and sprinkle a little salt and pepper. Seal up the foil and roast along with the eggplant. This will also help incorporate the garlic flavor throughout the dip because it is much easier to blend since it is softer when you puree the dip.

Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenI picked up a bunch of eggplant at my last farmer’s market visit. It’s been sitting in my refrigerator because I just couldn’t decide what to make. I had so many recipe ideas running through my head. #foodbloggerproblems
Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenMy extended family decided this year to do a big fantasy football draft. It was pretty entertaining. One thing about our family is that we are all very loud. So all of in the room trying to have an organized fantasy draft = chaos. Everyone was just talking over each other, but once we figured everything out, everyone picked their teams. Wish me luck this season!

Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchenBaba ganoush is very similar to hummus, but instead of chickpeas being the base, roasted eggplant is. Don’t skimp on the tahini (ground sesame seeds). It really adds that extra boost of flavor, plus heart healthy unsaturated fats.
Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen
You can use baba ganoush like in any application where you would use hummus. Spread it on a sandwich instead of mayo. Swirl it in to mashed potatoes or mashed cauliflower to kick it up with some flavor. Or just simply dunk with your favorite veggies or pita chips.

Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen

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Baba Ganoush (Roasted Eggplant Dip) in a white bowl

Baba Ganoush (Roasted Eggplant Dip)

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1 large eggplant
  • 4 cloves garlic
  • 2 tablespoons tahini
  • 1 lemon, juiced
  • 1 tablespoon parsley
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to (high) broil.
  2. Slice eggplant into 1/4 inch rounds and place on a large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
  3. On a small piece of tin foil, add the garlic cloves, drizzle over 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Loosely wrap the foil around the garlic. Place the wrapped garlic on the baking sheet with the eggplant.
  4. Broil for 5 minutes, turn eggplant and broil for an additional 5 minutes. Turn broiler off, but do not remove eggplant from the oven. Heat oven to 350 degrees and roast for an additional 25 minutes.
  5. Remove from pan, wrap the rounds in foil to lock in moisture; let sit for about 5 minutes.
  6. Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Add the roasted garlic tahini, lemon juice, remaining 1 tablespoon olive oil, and parsley. Process until smooth and creamy. Season with salt and pepper.
  7. Garnish with additional parsley. Serve with pita chips and veggies.

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Baba Ganoush (Roasted Eggplant Dip) via RDelicious Kitchen @rdkitchen

Gluten Free Zucchini Banana Bread

Gluten Free Zucchini Banana Bread! This low-sugar bread option is perfect for breakfast or dessert.
Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchenOne 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!
Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchenI 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.

Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchenI 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.
Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchen

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Gluten Free Zucchini Banana Bread sliced on a white plate

Gluten Free Zucchini Banana Bread

  • Author: Julie @ RDelicious Kitchen
  • Yield: 12 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375 degrees F. Generously spray inside loaf pan with cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel.
  3. In medium bowl combine flour, baking powder, baking soda, and cinnamon. Toss with zucchini until zucchini shreds are evenly coated with the flour mixture.
  4. 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.
  5. Add to loaf pan. Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.

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Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchen

Grilled Pineapple

Fruit is a great healthy dessert option during the summer. Leave the grill fired up after dinner and kick up the flavor of your fruit by grilling it!
Grilled Pineapple via RDelicious Kitchen @rdkitchenGet your fruits and veggies in shape this summer! With produce galore, now’s a great time to enjoy lots of fruits and vegetables. This is a perfect theme for the Recipe ReDux members to share how we are all serving bounties of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
Grilled Pineapple via RDelicious Kitchen @rdkitchen
pineapple corerBuying a whole pineapple at the grocery store is typically way more affordable than the peeled and cored or already diced packages. Cutting a pineapple can be a little tedious and messy in the kitchen, but one kitchen gadget that can help is an all-in-one corer slicer. I have a ton of kitchen gadgets and some may be used only once in a blue moon, but this one is super useful!

Now my shape might not be as exciting as ribbons or noodles, but I cut these perfect rounds in under a minute! No mess, success!
Grilled Pineapple via RDelicious Kitchen @rdkitchenJust one cup of pineapple provides 132% of the recommended intake for vitamin C (an antioxidant vitamin that is required for healthy skin and immune function) and 76% for manganese (plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation).
Grilled Pineapple via RDelicious Kitchen @rdkitchenAdd fun toppings to make it into more of an indulgent dessert. I added vanilla Greek yogurt, sliced almonds and shredded coconut.

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grilled pineapple on a white plate

Grilled Pineapple

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 pineapple, cut into thick slices
  • 2 tablespoons pineapple juice
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • (optional toppings) yogurt, sliced almonds, coconut flakes

Instructions

  1. In a small bowl, whisk together pineapple juice, coconut sugar, cinnamon, and vanilla extract.
  2. In a large ziplock bag add the marinade and the pineapple slices. Carefully turn bag to coat. Let sit for at least 30 minutes.
  3. Preheat the grill over medium-high heat. Clean grill grates and place pineapple slices on grill. Brush pineapple slices with remaining marinade.
  4. Cook until both sides are browned with grill marks.
  5. Remove from grill and add optional toppings.

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Chocolate Hazelnut Smoothie Bowl

Indulge your tastebuds with this Chocolate Hazelnut Smoothie Bowl. It tastes like dessert, but also a nourishing breakfast!Chocolate Hazelnut Smoothie Bowl via RDelicious Kitchen @rdkitchen
23154032210_7cdec55b5e_b-5Swap the straw for a spoon! Smoothie bowls are becoming more and more popular these days. Pinterest is filled with beautiful smoothie bowl creations. My dietitian friends Liz & Janice over at Meal Makeover Moms even made a Smoothie Bowl Coloring Cookbook!
Making a smoothie bowl instead of an on-the-go drink can help practice mindful eating and encourage slower eating. It’s easy to suck down a smoothie in a few big gulps. By enjoying a smoothie bowl with a spoon it can help you slow down, be more aware of what you’re eating and pay attention to whether or not you are actually hungry.
Chocolate Hazelnut Smoothie Bowl via RDelicious Kitchen @rdkitchenWhat’s fun about smoothie bowls are the fun toppings you can add. Opt for nutrition powerhouse toppings like fruit, nuts, & seeds. Rather than blending toppings into a smoothie, add them on top smoothie bowl and enjoy their crunch with a spoon rather than through a straw

Chocolate Hazelnut Smoothie Bowl via RDelicious Kitchen @rdkitchen

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chocolate hazelnut smoothie bowl topped with banana and cocoa nibs

Chocolate Hazelnut Smoothie Bowl

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1

Ingredients

Scale
  • 1 small banana, frozen
  • 1 scoop chocolate protein powder
  • 2 tablespoons hazelnut flour/meal (I used Bob’s Red Mill)
  • 1 tablespoon chia seeds
  • 1 cup milk of choice
  • (optional toppings): banana slices, chia seeds, cocoa nibs

Instructions

  1. Simple add all ingredients into a blender and blend until smooth.
  2. For a thinner consistency, add water. For a thicker consistency, add ice.
  3. Pour into a bowl and add toppings of your choice. Enjoy!

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Chocolate Hazelnut Smoothie Bowl via RDelicious Kitchen @rdkitchen

Guacamole Shrimp Wonton Cups

Guacamole Shrimp Wonton Cups are a crowd-pleasing appetizer to share at your next gathering. Layered with guacamole, mango salsa, and shrimp, these flavors are the perfect little bite for entertaining! 

Guacamole Shrimp Wonton Cups

We eat with our eyes first. This appetizer definitely catches your eye and the secret is – they are so easy to make!

Some recipes are more of an assemble kind of recipe vs. cooking everything from scratch and guess what.. that’s okay! It makes prep time much shorter saving you time in the kitchen. For this recipe, I used prepared guacamole and mango salsa. Feel free to create your version from scratch.

hand holding shrimp wonton cup appetizer

How to make wonton cups

Tip: Wonton wrappers are often found in the produce section of the grocery store.

  • Preheat oven to 350 F. Lightly coat a 24-cup mini muffin tin with nonstick spray.
  • Press wonton wrappers into each of the muffin tins, to create a cup shape.
  • Place into oven and bake for 10-12 minutes, or until golden brown.

Bonus: For extra flavor, brush the wontons with olive oil and sprinkle additional seasonings to the wonton wrappers before baking.

Skip this step: Don’t feel like making the wonton cups? Stack the layers of guacamole, mango salsa, and shrimp in a “scoop” chip.

Guacamole Shrimp Wonton Cups on a dark board

Nutrition Benefits of Ingredients

How do these Guacamole Shrimp Wonton Cups stack up nutritionally?

  • Homemade wonton cups: less sodium that pre-made chips
  • Guacamole: the base of guacamole is avocado – one-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient-dense food choice
  • Mango-salsa: mangos are an excellent source of vitamin C, 50% DV, which plays an important role in immune function and skin health
  • Shrimp: provides a high amount of protein and healthy fats, in addition to a variety of vitamins and minerals
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Guacamole Shrimp Wonton Cups

Guacamole Shrimp Wonton Cups

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 24 1x

Ingredients

Scale
  • 24 wonton wrappers
  • 24 medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1 cup guacamole
  • 1 cup mango salsa

Instructions

  1. Preheat oven to 350 F. Lightly coat a 24-cup mini muffin tin with nonstick spray.
  2. Press wonton wrappers into each of the muffin tins, to create a cup shape.
  3. Place into oven and bake for 10-12 minutes, or until golden brown.
  4. In a medium bowl, combine shrimp, olive oil, garlic powder, paprika, onion powder, cayenne pepper, oregano, and black pepper.
  5. Coat a large pan with cooking spray and place over medium-high heat. Add shrimp, cook, flipping once, until pink and opaque, about 2 minutes on each side. (or place on skewers and grill)
  6. Fill each wonton with 1 tablespoon guacamole, 1 tablespoon mango salsa, then 1 shrimp.
  7. Serve immediately.

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