Green Bean Potato Salad

Gearing up for picnics and barbecues this summer? Add this Green Bean Potato Salad to the menu.

Green Bean Potato Salad in a wooden bowl

One of my jobs during summers at college, I was working at this outdoor catering company, where we prepared food on-site at graduation parties, barbecues, picnics, etc. When working in catering, you have to prepare recipes in large quantities to feed the masses. One of my least favorite things to prepare is the potato salad.

Green Bean Potato Salad in a wooden bowl

Traditional potato salad is dressed with mayonnaise. That is one condiment that I just never enjoyed. Now, just imagine preparing potato salad for 100+ people at one time. The amount of mayo I had to scoop daily was unreal.

Since I don’t personally enjoy mayonnaise, I wanted to create a non-mayo based dressing for potato salad with an added twist by adding green beans and corn. Don’t be afraid to switch up a classic and bring something new to the table, like this Green Bean Potato Salad.

Why use red bliss potatoes for this Green Bean Potato Salad

Red potatoes have smooth thin skin. Its skin is edible, so it’s not necessary to peel or remove it after cooking. Like many waxy varieties, red potatoes are low in starch and won’t produce a light, fluffy texture. They are best used for boiling and roasting and work well in dishes that would benefit from a potato that holds its shape, even when sliced and diced, like for this Green Bean Potato Salad.

Health benefits of potatoes

Poor potatoes have a bad reputation in some people’s eyes. “Oh, I can’t eat potatoes because they are too starchy” Yes, potatoes are starchy because they are carbohydrates and carbohydrates give us energy. Also, there are many nutritional benefits that potatoes provide our bodies. They are high in potassium, vitamin B6, and vitamin C. When enjoyed in moderation and prepared in a healthy way, potatoes can be a nutritious addition to your diet.

Culinary term: blanching & shocking

The word blanch refers to a cooking technique in which food is briefly immersed in steam or boiling water, usually followed by shocking, which is rapidly cooling the food in an ice bath or with cold air.

When you blanch food for the right amount of time it helps maintain flavor, color, texture, and nutritional value. No one wants limp and soggy green beans.

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green bean potato salad in a wooden bowl

Green Bean Potato Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Category: side dish
  • Method: stove top
  • Cuisine: American

Ingredients

Scale

1 pound red bliss potatoes
2 ears of corn, shucked
1 pound French green beans, cut in half
1 lemon, juiced (or 2 tablespoons lemon juice)
2 tablespoons Dijon mustard
1/4 cup olive oil
salt and pepper, to taste


Instructions

  1. In a large pot add potatoes. Fill with water and bring to a boil and season with salt. Cook potatoes until fork tender, about 20 minutes (depending on the size of your potatoes).
  2. Using tongs, carefully remove the potatoes and let cool. Add corn to the boiling water. Cook for 10 minutes, or until corn is tender.
  3. Using tongs, carefully remove the corn and let cool. Add the string beans to the boiling water. Cook for about 3-5 minutes, or until green beans are tender. Drain green beans and immediately put them in an ice bath to stop the cooking process. When cooled drain green beans and let dry. 
  4. When potatoes are cooled, dice into cubes. Cut corn off the cob. (see notes below for a tip to do this easily)
  5. In a large bowl, whisk together lemon juice, Dijon mustard, and olive oil. Add potatoes, corn, and green beans. Toss to coat.
  6. Season with salt and pepper, to taste.
  7. Let the potato salad sit in the refrigerator for at least 30 minutes to let all the flavors marinate.

Notes

Tip to cut corn off the cob.

Substitution tip: Don’t have corn on the cob? Swap for sweet canned corn or frozen corn kernels. 

Keywords: potato salad, green beans, corn, potatoes, side dish, recipe

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This recipe was originally posted in July 2013. The photos and content of the post have been updated.

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Grocery Store Finds: September 2018

There are so many new products hitting the shelves soon. This dietitian has the inside scoop.

Grocery Store Finds with Chef Julie Harrington, RD @ChefJulie_RD #dietitian #healthy #grocerystore #groceryshopping #nutrition

This is the first-ever Grocery Store Finds post, where I haven’t actually tried the products yet myself. Last month was Expo East and was hoping to get there, but my schedule was already booked with cooking classes and other events. I vicariously was following the #expoeast on Instagram and seeing all these new products that were announced and soon to hit the shelves if they haven’t already.

Maybe it’s the dietitian in me, but when I see a new product, I am intrigued. Some of these brands you probably have heard of before, but they are expanding their product lines with new items.

 
 

Wild Friends Nut Butter with Collagen

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Wild Friends with Collagen Peptides

(@wild_friends)

Wild Friends partnered with Vital Proteins, makers of high-quality, grass-fed collagen products, to make these nutrient-dense nut butter. Why did they choose collagen? Collagen is a vital building block of our hair, skin, nails, bones, and joints. Our bodies naturally produce collagen, but as we age, the production decreases. Incorporating collagen into your diet can encourage natural collagen production and has been shown to promote healthy cartilage, joint and bone health, skin tone and elasticity, increased athletic performance, gut health, and deeper sleep. One serving of Wild Friends Collagen Nut Butter packs in 8 grams of protein per serving. The second I see this in my grocery store, it will for sure end up in my cart.

Chosen Foods Vegan Mayo

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Chosen Foods Vegan Mayo

Vegan mayo? How is that even possible. Right on the jar, it says that it is made with avocado oil, but that is liquid. I did a little research and found out how they make a spreadable consistency. The magic is aquafaba! Aquafaba is the liquid leftover from soaking or cooking garbanzo beans. The water absorbs proteins and starches from the beans, becoming more viscous along the way. Its viscosity is similar to that of eggs and egg whites, making aquafaba the perfect egg substitute. Chosen Foods blends aquafaba with avocado oil, to create a 100% vegan mayo that can truly be described as plant-based. Use this mayo as you normally would – on sandwiches, wraps, or as a base for sauces and dressings.

Health Warrior Protein Muffin

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Health Warrior Protein Muffin

(@healthwarrior)

A protein muffin made in 60 seconds – I’m intrigued! I was very excited to see sorghum listed at the first ingredient. Sorghum is, a cereal grain native to Asia and Africa, that is naturally gluten-free, packed with protein and fiber, and full of antioxidants like policosanols. They use pumpkin seed protein to add extra protein for a quick and filling breakfast or snack.

Cece’s Veggie Noodle Co. 

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Cece's Veggie Noodle Co

(@cecesveggieco)

Cece’s Veggie Noodle Co. has expanded its line beyond veggie noodles. They now have rice varieties and veggie-packed meals. What I like about these are that they are fresh and super convenient. I don’t know about you, but have you ever tried spiralizing a beet? It looks like a murder scene on my cutting board. Take a short cut and utilize these conveniently prepped veggies.

Soozy’s Muffins

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Soozy's Muffins

(@soozysmuffins)

Find Soozy’s Muffins in the frozen aisle. Soozy’s Muffins are made with all-natural, unprocessed ingredients, and are free from gluten, grains, soy, dairy, GMOs, fillers, stabilizers, and additives. Enjoy these muffins for breakfast, for dessert or as a snack. It’s convenient, easy, tasty, and goes well with your morning coffee, afternoon tea or a tall glass of milk at any time of the day.

Banana Berry Smoothie

Looking to add more fruits and vegetables in your day? This Banana Berry Smoothie is a simple (and delicious) solution to help you meet the recommended amount of fruits and vegetable each day.
Banana Berry Smoothie - a simple way to increase fruit and vegetable consumption via RDelicious Kitchen @RD_Kitchen
The recommended amount of fruits and vegetables in the Healthy U.S.-Style Eating Pattern, of the 2015-2020  edition of the Dietary Guidelines, is 2 cup-equivalents of fruit and 2½ cup-equivalents of vegetables per day. (source)
Banana Berry Smoothie - a simple way to increase fruit and vegetable consumption via RDelicious Kitchen @RD_Kitchen
Reading those recommendations, it may not seem that hard, but on a regular basis, Americans are not meeting that target goal.

Why not start the day with a smoothie packed with fruits and vegetables? If you’re not used to adding vegetables to a smoothie, this recipe is a great one to start off with. The flavors of the berries and bananas take over and you won’t even know the spinach is even in there!

Once you start feeling a little more comfortable with adding vegetables into your smoothie, start trying new variations. Smoothie aficionados are adding vegetables like cauliflower, kale, cucumber, carrots, and even broccoli to their smoothie mix.
What vegetables do you add to your smoothie? 

Time-saving tip:

Save time in the morning and make smoothie bags. Pre-measure the fruits, veggies, and mix-ins (like chia, flax, peanut butter powder) of your choice in a ziplock bag. Now in the morning, all you have to do is drop the smoothie contents in the blender and add milk (or liquid of choice) for a smoothie ready in under a minute.

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banana berry smoothie on a purple napkin with ingredients

Banana Berry Smoothie

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

Description

Looking to add more fruits and vegetables in your day? This Banana Berry Smoothie is a simple (and delicious) solution to help you meet the recommended amount of fruits and vegetable each day.


Ingredients

Scale
  • 1/2 cup milk
  • 1 banana
  • 1/4 cup raspberries
  • 1/4 cup wild blueberries
  • 1 tablespoon chia seeds
  • 1 cup baby spinach
  • water or ice, as needed, for desired consistency

Instructions

  1. In a blender, combine milk, banana, raspberries, blueberries, chia seeds, and spinach. Blend until smooth.
  2. For a thicker consistency, add ice. For a thinner consistency, add water.

Keywords: smoothie, drink, beverage

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

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Banana Berry Smoothie - a simple way to increase fruit and vegetable consumption 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

Broccoli Cauliflower Salad

This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Broccoli cauliflower salad with red onions and almonds in a white bowl

Now that the weather is finally warming up here in NJ, my cooking methods start to shift. Roasting is one of my favorite cooking methods for vegetables, but as the weather warms I begin to not use my oven as frequently.

cold broccoli and cauliflower salad with red onions

All winter long I’ve been on a roasted broccoli kick. Broccoli was on my shopping list every week. I am surprised I didn’t get sick of it after a while. This time when I grabbed the broccoli from the fridge, I knew I wanted to do something different.

Instead of roasting this head of broccoli, this time I steamed it. Steaming was never my favorite until I figured out how to perfectly steam broccoli to my liking. Before steamed veggies would always be a little blah and mushy. I like a good crunch to them. Now I gently steam them, then shock them to keep their crisp.

broccoli cauliflower salad in a white bowl

Culinary term: Shocking

“Shocking” is a culinary term that refers to a rapid change in temperature, usually caused by plunging the food into an ice bath.  It’s most often used with veggies that are being steamed or boiled.

Oh, don’t forget about the cauliflower. I steamed and shocked that too to keep some crunchy texture to those florets too. This salad is so refreshing and a perfect addition to your spring menu.

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Broccoli Cauliflower Salad in a white bowl

Broccoli Cauliflower Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 810 1x
  • Category: side dish
  • Method: No Cook
  • Cuisine: American

Description

This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.


Ingredients

Scale
  • 2 cups cauliflower, cut into florets
  • 2 cups broccoli, cut into florets
  • 1 red onion (small), thinly sliced
  • 1/2 cup almonds, chopped
  • 2 tablespoons feta cheese
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions

  1. In a large pot, steam cauliflower and broccoli in a steamer basket for about 3-4 minutes. Remove from pot and plunge in an ice bath or run under cold water (to stop the cooking process). Drain well and place in a large salad bowl.
  2. In a small bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and season with salt and pepper.
  3. Add red onion, almonds, and feta cheese to the broccoli and cauliflower. Toss together with the dressing.

Notes

Don’t love raw red onions? Try adding pickled onions instead!

Keywords: salad, broccoli, cauliflower, side dish, fresh

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Spanish-Style Cauliflower Rice

Cauliflower rice can replace rice in any recipe for a low-carb option. Try this Spanish-Style Cauliflower Rice inspired by traditional Spanish flavors. 

cauliflower rice in a white square bowl

My fiance’s family is originally from Spain and over the years of us dating, I’ve really come to learn about Spanish cuisine and now love using certain spices that are common in traditional Spanish dishes. One spice that is commonly used is smoked paprika.

cauliflower rice with almonds

What is smoked paprika?

Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. It has a deep red color and a smoky aroma.

Spanish-Style Cauliflower Rice on a marble slab with almonds

Cauliflower rice has become one of my favorite side dishes because it cooks up so quickly, plus it adds a full serving+ of vegetables to a meal.

Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, Brussel sprouts, and some other less common varieties.

Spanish-Style Cauliflower Rice in a white square bowl
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Spanish-Style Cauliflower Rice in a white square bowl

Spanish-Style Cauliflower Rice

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: side dish
  • Method: stove top
  • Cuisine: spanish

Ingredients

Scale
  • 2 medium heads cauliflower, cored and riced (see tips in the note section)
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • salt and pepper, to taste
  • ¼ cup raw almonds, chopped
  • ¼ cup parsley, finely chopped

Instructions

  1. Heat coconut oil in a large skillet over medium-high heat. Add the onion and garlic, until the onion begins to turn translucent and is fragrant. Add the cauliflower and cook, stirring occasionally, for about 5 minutes, until cauliflower is tender. (Be sure to not overcook, or cauliflower will become mushy) Add paprika and cumin. Sauté for an additional minute.
  2. In a small bowl, whisk together the chicken broth and tomato paste until smooth. Add to the skillet and stir to incorporate into the cauliflower rice. Cook for 2-3 minutes until liquid has absorbed and evaporated.
  3. Season with salt and pepper. Sprinkle with almonds and parsley.

Notes

recipe adapted from Paleo magazine

To rice the cauliflower:
option 1: Take a box grater and grate the cauliflower into rice in a bowl
option 2: Place cauliflower florets in a food processor pulse until reach desired rice consistency.
option 3: Buy the pre-riced cauliflower, often found fresh in the produce section or frozen at your local grocery store.

Keywords: cauliflower, cauliflower rice, spanish

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16 Sensational Salads

Salad doesn’t have to be boring. Spruce up your salad with these 16 Sensational Salad recipes!
16 Sensational Salads via RDelicious Kitchen @rdkitchen
I typically pack a salad for work. I think it’s an easy (and delicious way) to help reach the recommended five fruits and vegetables per day. Salads do not have to be boring. I turned to some of my favorite bloggers to find sensational salads that can definitely make salads for lunch more exciting! Enjoy 🙂

16 Sensational Salads via RDelicious Kitchen @rdkitchen(source)

Spring Roasted Radish, Mozzarella and Basil Salad via My Cape Cod Kitchen
Southwest Salad with Crispy Barbecue Cauliflower via Avocado a Day
Steak Cob Salad via The Lean Green Bean
Tuscan Kale and Apple Salad via The Foodie Physician

16 Sensational Salads via RDelicious Kitchen @rdkitchen(source)

Citrus Beet Salad with Champagne Vinaigrette Dressing via RDelicious Kitchen
Mediterranean Salad with Crispy Garlic Chickpeas via Uproot Kitchen
Lightened-Up Caesar Salad via Real Mom Nutrition
Grilled Cantaloupe Salad with Blueberry Ginger Vinaigrette via Healthy Made Easy

16 Sensational Salads via RDelicious Kitchen @rdkitchen(source)

Shredded Brussels Sprouts Salad with Toasted Almonds via Delicious Knowledge
Kale and Strawberry Salad with Kefir Buttermilk Dressing via The Foodie Dietitian
Asian Chopped Salad with Spicy Peanut Dressing via MJ & Hungryman
Rainbow Rotisserie Chicken Salad via Spicy RD

16 Sensational Salads via RDelicious Kitchen @rdkitchen(source)

Quinoa, Pear, and Spinach Salad in a Jar via Hummusapien
Red Salad with Lemony Vinaigrette via Food Confidence
Grapefruit Kale Salad via Dietitian Debbie
Broccoli Kale Salad via Love & Zest

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Cheesy Cauliflower Tots

Sneak in more vegetables by revamping a childhood favorite and instead making Cheesy Cauliflower Tots.
Cheesy Cauliflower Tots via RDelicious Kitchen @rdkitchen
Hello… it’s me (please tell me you sang the Adele song in your head as you were reading this) I’ve been a little MIA this past week, because the bf was home on his spring break from PT school and blogging took the back burner. When you are in a long distance relationship, you want to soak in every minute when you can be together! But it’s the perfect time to jump back in to blogging because drumroll please… it’s Recipe ReDux time! This month Recipe ReDuxer’s were challenged to create recipes with 7 ingredients or less.
Cheesy Cauliflower Tots via RDelicious Kitchen @rdkitchen
At work, for National Nutrition Month, I created a fruit and veggie challenge to strive for five fruits and vegetables a day. Each day on the calendar has five little boxes in it that participants can check off as they go along day to day to help them keep up with this challenge. This past week, one of the participants came into my office with doubt that she won’t be able to finish the challenge because she can’t stand to eat steam cauliflower for one more day. I don’t blame her. Steamed cauliflower every day for a month, I would get sick of it too! That conversation inspired me to make this recipe .. and also because Napoleon Dynamite was on TV last weekend – “You gonna eat your tots?”

Cheesy Cauliflower Tots via RDelicious Kitchen @rdkitchen
Vegetables don’t have to be boring! I think this is where most people get stuck in a rut of preparing vegetables the same way over and over again. Simply changing up the cooking method can make all the difference. Have you ever compared steamed cauliflower vs. roasted cauliflower side by side? Big change in flavor, taste, and texture. Now, transform cauliflower into cheesy tots, I think cauliflower just got even more appealing! These tots freeze very well and great for simple veggie side dish.

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Cheesy Cauliflower Tots dipped in ketchup

Cheesy Cauliflower Tots

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

Ingredients

Scale
  • 4 cups finely chopped cauliflower (or cauliflower crumbles)
  • 1 egg, whisked
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Cabot cheddar cheese, shredded
  • 1/3 cup whole wheat panko
  • 1 tablespoon garlic powder
  • 1 teaspoon dried parsley

Instructions

  1. Preheat oven to 375. Spray mini muffin tins with cooking spray and set aside.
  2. Place cauliflower in a large microwave safe bowl. Dampen a paper towel and place on top of cauliflower pieces. Microwave cauliflower for 2 minutes, until cauliflower is tender. Squeeze out any excess moisture with a dish cloth or paper towels.
  3. Add the egg, parmesan cheese, cheddar cheese, panko, garlic powder, and parsley. Mix well to combine.
  4. Add 1 heading tablespoon to each muffin tin. Press to pack down the cauliflower into the tin.
  5. Bake 15-20 minutes, until cauliflower tots are golden brown. Let cool for at least 5 minutes before removing from pan.

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Roasted Maple-Mustard Glazed Brussels Sprouts

Celebrate National Nutrition Month® by savoring the flavor of eating right with these Roasted Maple-Mustard Glazed Brussels Sprouts.

Roasted Maple-Mustard Glazed Brussels Sprouts via RDelicious Kitchen @rdkitchenAs you may be aware of, March is National Nutrition Month®, a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics. March is especially busy for Registered Dietitians, as we are spreading focus and attention on the importance of making informed food choices and developing sound eating and physical activity habits.
This year’s theme is to “Savor the Flavor of Eating Right” and what I take away from this year’s theme is to show others that you can eat healthy and it tastes amazing!  As a culinary-focused Registered Dietitian, my passion is to educate about nutrition through food.

Roasted Maple-Mustard Glazed Brussels Sprouts via RDelicious Kitchen @rdkitchenOkay, I get it.. there are some foods that you just don’t like, but Brussels sprouts have such a stigma and too many people turn up their noses to the thought of Brussels sprouts. Honestly, it’s probably because many have not experienced tasting them in a flavorful way. Move over bland boring steamed Brussels sprouts, enter delicious and more enjoyable Roasted Maple-Mustard Glazed Brussels Sprouts.
Roasted Maple-Mustard Glazed Brussels Sprouts via RDelicious Kitchen @rdkitchenI hope to encourage others to get creative in the kitchen and savor the flavor! If you don’t love a food one way, try it another way. Experiment with various cooking techniques, flavors, seasonings, etc.

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roasted brussels sprouts in a white dish

Roasted Maple-Mustard Glazed Brussels Sprouts

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

Ingredients

Scale
  • 1 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs. Brussels sprouts, halved and trimmed

Instructions

  1. Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray and set aside.
  2. In a large bowl, whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, and salt and pepper.
  3. Mix in the Brussels sprouts until they are fully coated. Pour the Brussels sprouts on an even layer on the baking sheet, drizzling any remaining glaze on top.
  4. Roast for 25-30 minutes, stirring occasionally. Brussels sprouts should be tender and caramelized to your desired doneness.

Keywords: Brussels sprouts, roasting, vegetable side dish

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

Roasted Maple-Mustard Glazed Brussels Sprouts via Chef Julie Harrington, RD @ChefJulie_RD

Almond Crusted Cauliflower Bites

Upgrade your game day eats with a healthy new twist. Cauliflower just got an upgrade in “snack-ability” with these Almond Crusted Cauliflower Bites.Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchen“This post is sponsored by Blue Diamond Almonds. Ditch the chips and grab some Game Changing Flavors this football season! Enter for a chance to win the Ultimate Football Party Prize Pack, get great savings and ideas for delicious snack hacks at GameChangingFlavors.com.”
Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchenWe all know fresh cut veggies aren’t the top of everyones list when watching their favorite teams on game day. By sprucing up vegetables with a new healthy twist, game viewers are going to want to keep grabbing for more!
Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchen

Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchenBy just adding a little pizzaz, cauliflower just got an upgrade in “snack-ability”. The smokehouse flavor almonds have such great flavor that you don’t need many other ingredients. The crunchy exterior of the almonds and panko give it that “fried” texture, but they are baked making them much healthier.
Almond Crusted Cauliflower Bites via RDelicious Kitchen @rdkitchenDig in next time you are watching the game! What football team are you rooting for?

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almond crusted cauliflower

Almond Crusted Cauliflower Bites

  • Author: Julie @ RDelicious Kitchen

Ingredients

Scale
  • 3 cups cauliflower florets
  • 2 eggs, whisked
  • 1/2 cup Blue Diamond Smokehouse Almonds, finely chopped
  • 1/4 cup whole wheat panko

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Whisk together the eggs in a small bowl to create an egg wash. In a separate bowl, combine the Blue Diamond Smokehouse Almonds with the whole wheat panko breadcrumbs.
  3. Dip each cauliflower floret in the egg wash, then coat with the almond mixture. Place on a baking sheet and bake in the oven for 15-20 minutes, until cauliflower florets are fork tender and almond coating is golden brown.

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