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This Granola Fruit Pizza is a fun, delicious and wholesome treat to share with friends and family. 

Spring is in full bloom and summer is fast approaching, so I decided it was time for a fun and colorful recipe for the blog. This is perfect, because it also fits in with The Recipe ReDux theme for this month. The May theme for The Recipe ReDux is:

“Shower Season: It’s the season of graduation showers, bridal showers, and brunches galore. Show us your favorite healthy shower fare – be it brunch or drinks & apps or something more!”

This Granola Fruit Pizza is a healthier twist on the traditional fruit pizza, which normally has a shortbread or sugar cookie crust. I’ve created a gluten-free, nutrient packed crust. The base ingredients in the crust are rolled oats, ground flax seed and finely chopped nuts which add fiber, omega-3’s, healthy fats and more.

Originally, I didn’t include egg in the crust. This resulted in a more crunchy and crumbly crust. If that is how you like it, omit the egg. Adding the egg makes for a softer crust and it holds together a lot better. You can decide how you want your crust.

This Granola Fruit Pizza is a fun, delicious and wholesome treat to share with friends and family.
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The topping has a few healthier modifications compared to the usual cream cheese topping. I used plain Greek yogurt, Neufchâtel cheese (1/3 less fat cream cheese option), and sweetened it myself with lime and honey. If you don’t have honey, you could substitute pure maple syrup.

Then add your fruit. Choose whichever fruit you want and use your imagination to create a fun and unique design!

Serve this granola fruit pizza for brunch, at a bridal or baby shower, graduation party, picnic or a fun night in with the family!

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Granola Fruit Pizza
  • Author: Brittany Poulson
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: dessert
  • Method: bake
Description

This Granola Fruit Pizza is a fun, delicious and wholesome treat to share with friends and family.

Ingredients

For the crust:

  • 1 1/2 cup rolled oats
  • 1/2 cup ground flax seed
  • 1/2 cup finely chopped nuts (I chose pecans)
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For the topping:

  • 1 cup plain Greek yogurt
  • 4 oz Neufchâtel cheese, softened (can sub with regular cream cheese)
  • zest of 1 lime (can sub 1/2 lemon)
  • juice of 1 lime (can sub 1/2 lemon)
  • 2 Tablespoons honey
  • assorted fruit (about 3-4 cups)**
Instructions

For the crust:

  1. Preheat the oven to 325°F. Spray a 10-inch springform pan (or tart pan with removable sides) with cooking spray. Combine all of the crust ingredients together in a small bowl and stir until well combined. Transfer to the prepared baking pan and firmly press onto the bottom.
  2. Place in oven and bake for about 20-25 minutes or until golden brown. Remove from oven and allow to completely cool before topping.

For the topping:

  1. In a small bowl whip together the Greek yogurt and Neufchâtel cheese until smooth. Add in the lime zest, lime juice and honey. Stir until well blended.
  2. Pour on top of the cooled granola crust, spreading evenly across.
  3. Arrange fruit of choice on top of the yogurt/cream cheese topping in any design you’d like. Cut into slices and enjoy!
Notes

*Once the granola crust is topped with the yogurt/cream cheese and fruit, it will start to soften it, so it’s best to serve soon after topping it to avoid a soggy crust.

**3-4 cups of fruit won’t all fit on the the top, but I like to have extra fruit on hand for people to add more to their slice of fruit pizza (after slicing and serving), if desired.

Keywords: granola fruit pizza

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Be sure to check out all the other shower food fare on The Recipe ReDux!

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As a new parent, introducing peanuts to your baby can be a confusing and stressful time. You’re not alone! But don’t worry – I break it all down in this post: the why, when, what and how!

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If you’d rather watch a summary of this information via video, scroll down to the bottom of this post!

Disclosure: This post may contain affiliate links, meaning I make a small profit from your purchases. Your price is not affected by this commission. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Introducing new foods to babies can be an exciting, yet sometimes stressful time for parents.  With all the options out there of which foods to introduce first it’s hard to know what to choose.  If you have food allergies in your family, it can be even more stressful to introduce new foods to your baby.

With the latest research now suggesting to introduce peanuts to infants earlier, rather than later, some parents have questioned how to do this.

Why did the recommendations for introducing peanuts to your baby change?

If you’ve heard the old recommendation that you should wait until after 1 (or later) before introducing peanuts to your baby to help reduce risk of allergy – it’s time to throw it out the window.  New research has actually shown introducing peanuts at an earlier age is more likely to reduce the risk of developing an allergy, rather than waiting, especially in those at high-risk for developing an allergy.

The updated guidelines are based primarily on the “Learning Early About Peanut (LEAP)” trial study. The study randomized 640 infants from 4-11 months of age with severe eczema and/or egg allergy to consume or avoid peanuts until 60 months (5 years) of age. The study excluded infants who tested highly positive to peanuts on skin prick tests, assuming they already had a peanut allergy. The remaining infants were categorized into 2 groups: infants who had no reaction to peanuts (negative) on the skin prick tests and those who had a mild reaction (positive).

The results showed that in the negative reaction group, the prevalence of peanut allergy at age 5 was 13.7% in the avoidance group vs. 1.9% in those who consumed peanuts. Among those in the positive group, the prevalence of peanut allergy was 35.3% in the avoidance group and 10.6% in the consumption group.

With the results showing a big difference in developing a peanut allergy in those who consumed peanuts vs. those who avoided peanuts, the recommendation of waiting to introduce peanuts changed.

What are the new guidelines?

The table below summarizes the American Academy of Pediatrics guidelines into three risk categories and introduction recommendations for each.


Group 1 (high risk)
: If your baby has severe eczema, defined as persistent or frequently recurring eczema assessed as severe by a health care provider and requiring frequent need for prescription-strength medication(s) and/or an egg allergy, you should talk with your pediatrician or other health care provider about possible food allergy testing before introducing peanuts. This would be a good topic of conversation at your baby’s 4 month well baby check-up.What does that all mean?

After talking with the doctor and discussing any results of the food allergy testing, you can decide how and when to introduce peanuts to your baby.  This might be supervised in the doctor’s office as an oral food challenge, or could be done at home.

According to these new guidelines, it’s recommended to introduce peanut-containing foods to infants at high-risk of allergy between 4-6 months of age.

Group 2 (medium risk): If your baby has mild to moderate eczema, they are also at an increased risk of peanut allergy. After other solid foods have been successfully introduced at home, it is recommended to introduce peanut-containing foods around 6 months of age.  You can introduce peanuts at home when and how it works for your family.

If you are worried, you can always ask your baby’s health care provider for an in-office evaluation before introducing peanut-containing foods.

Group 3 (low risk): This group includes everyone else: infants without eczema or egg allergies who are not at increased risk for peanut allergy.  Parents can “freely” introduce peanuts to their baby with other solid foods when and how it works for your family.

What types of peanut-containing foods should I give to my baby and how?

There’s a reason I’ve been saying “peanut-containing foods” in this post: don’t give your infants whole peanuts.  That is a choking hazard! However, there are plenty of peanut-containing foods that are safe to give to your baby that aren’t choking hazards. Here are some ways you can introduce peanuts to babies:

  • With liquid: Mix peanut butter or peanut butter powder with warm breastmilk, formula or water.  Thin it out so it is easily ingested by your baby (you don’t want a big glob of peanut butter getting stuck in their throat).  Try using 2 teaspoons of peanut butter to 2-3 teaspoons of liquid.
  • With pureed baby food: Mix peanut butter or peanut butter powder with pureed baby food, such as fruits, vegetables, yogurt or cereal. Again, make sure the consistency is thin enough as to not pose a choking hazard. Start with using 2 teaspoons of peanut butter to 2-3 Tablespoons of food, then adjust as needed until you’ve reached a consistency your baby can tolerate.
  • With snacks: You can purchase snacks with peanuts in them, such as peanut butter puffs or peanut butter biscuits. Or you can try making your own peanut butter teething biscuits at home!
  • On top of foods: As your baby gets older and can tolerate more table foods, you can spread a thin layer of peanut butter on top of foods, such as crackers, biscuits, bread, pancakes and more.

Introducing Peanuts to Your Baby: the why, when, what and how!
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How often should I give my baby peanut-containing foods?

Once your baby has been introduced to and safely eaten peanut-containing foods without a reaction, regular exposure is key to preventing an allergy. The guidelines recommend infants, especially those in the high risk group, eat about 2 grams of peanut protein (the amount in 2 teaspoons of peanut butter) 3 times a week.

What does an allergic reaction look like?

Whenever introducing new foods to your baby, always keep an eye out for an allergic reaction – especially if your baby is at high risk for developing an allergy.  Common symptoms of allergic reactions are below.

Mild symptoms may include:

  • a new rash
  • a few hives around the mouth or face

More severe symptoms may include any of the following alone or in combination:

  • lip swelling
  • vomiting
  • widespread hives (or welts) over the body
  • face or tongue swelling
  • any difficulty breathing
  • wheezing
  • repetitive coughing
  • changes in skin color (pale, blue)
  • sudden tiredness/lethargy/seeming limp

If you are concerned about your baby’s response to peanut-containing foods, seek immediate medical attention or call 911.

What if I haven’t given my high risk baby peanuts and he’s over 6 months?

No need to fret! The guidelines point out that if you miss introducing peanuts during the 4-6 month time period they can, and should, be introduced to infants older than 6 months. This is still assumed to be beneficial for high-risk babies (the LEAP study included infants 4-11 months of age).

As per the guidelines, talk with your doctor about possible allergy testing before introducing peanuts to your baby. Then proceed according to your any test results and recommendations from your healthcare provider.

Watch my video that summarizes all this information!

Introducing Peanuts to Your Baby - YouTube

*This post is for educational purposes only. Always seek the advice of a healthcare professional regarding questions or changes to you or your child’s diet and/or health care plan.

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What are sugar alcohols? What foods are they in? Do they have side effects? I answer all this and more in the post below!

In today’s world of ‘clean eating’, keto, and no-sugar diets, it gets confusing to know which information to trust and which is just hype.  Trying to decipher food labels with all the different language and terms can be downright complicated.

If you’ve read my blog post about sugar you know that there are many (and I mean MANY) different names for essentially the same thing: sugar.  However, I am excited that with the updated nutrition facts labels coming out next year, there will be an “added sugars” line underneath the “total sugars” listed.

This is great because consumers will not have to do as much deciphering to figure out where their sugar is coming from – it will say directly on the label if it was added or not. But what about when there is another line underneath that – one called sugar alcohols? What does that mean?

image from foodinsight.org What are Sugar Alcohols?

Sugar alcohols, also called polyols, are carbohydrates that are naturally found in plants, such as fruits and vegetables. They are also commercially made from other sugars and starches. The carbohydrate in these plant products is altered through a chemical process. Chemically speaking, they have characteristics of both sugars and alcohols. However, sugar alcohols do NOT contain the type of alcohol found in alcoholic beverages – and cannot get you drunk.

These sugar substitutes provide fewer calories than table sugar, but still add sweetness. This is mainly due to the fact that they are not absorbed well in our gut and might even have a small laxative effect. As a result of impaired gut absorption, they have a reduced impact on blood sugar levels compared to other carbohydrates.

They also may reduce the risk for cavities.  Unlike table sugar, sugar alcohols aren’t broken down by the bacteria in the mouth, so they don’t contribute to cavities.

Foods containing sugar alcohols and no added sugars can, within food labeling guidelines, be labeled as sugar-free.

What are the different types of sugar alcohols?

You can usually tell an ingredient is a sugar alcohol by looking at how the name ends.  If it ends in”-tol” it’s probably a sugar alcohol.  Below is a list of the most common sugar alcohols:

  • erythritol
  • glycerol (also known as glycerin or glycerine)
  • isomalt
  • lactitol
  • maltitol
  • mannitol
  • sorbitol
  • xylitol
  • hydrogenated starch hydrolysates

Wondering about sugar alcohols? Check out this post!
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Why aren’t sugar alcohols listed on all food labels?

According to the Food and Drug Administration (FDA), “a “sugar alcohol” is voluntary on the nutrition facts label unless a claim is made about sugar alcohol or sugar when sugar alcohols are present in the food. When it is listed and only one sugar alcohol is present in the food, the name of the sugar alcohol may be given in lieu of the term “sugar alcohol (e.g. xylitol). Daily values have not been established [for sugar alcohols].”

Basically, if there isn’t any sugar alcohols in a food product, it doesn’t have to be on the label.

What foods have sugar alcohols?

As I said earlier, small amounts of sugar alcohols are found naturally in some fruits and vegetables. They are also commercially made from sugars and starches.

Commercial sugar alcohols are added to foods as reduced-calorie sweeteners, and are found in many sugar-free and lower-sugar products, including:

  • Chewing gum
  • Ice cream and other frozen desserts and toppings
  • Syrups
  • Puddings
  • Energy bars
  • Frostings
  • Jams and jellies
  • Other sweets (i.e. hard and soft candies)

One thing to note: just because a food is labeled as “sugar-free” or “reduced-sugar” doesn’t mean it is healthy or low-calorie. Always compare food labels of “sugar-free” foods to the regular version to see how they compare in calories, fat, and total carbohydrates.

Sugar alcohols are also sold as a replacement for granulated sugar in cooking and baking. Erythritol is the most common. Some brands include:

Are there any side effects to eating sugar alcohols?

Because sugar alcohols are not completely absorbed by the body and then move on to be fermented by bacteria in the large intestine, some people may experience abdominal gas, bloating, and diarrhea – especially if you eat too much.

Because of these common side effects, foods that have sorbitol or mannitol in them require a warning on the label stating, “excess consumption may have a laxative effect.”

Carb counting, sugar alcohols and “net carbs”

If you count carbohydrates, the term “net carbs” has surely come up in your research. Net carbs is calculated in different ways by different people and food companies.  In general, you add together the grams of fiber and sugar alcohols in a food and subtract all (or half, depending on who you ask) of that amount from the grams of total carbohydrates – resulting in net carbs.

The argument behind net carbs is that since fiber and sugar alcohols are not well absorbed in our body, they have little or no effect on blood glucose levels when consumed. However, this isn’t completely accurate.

Yes, sugar alcohols aren’t absorbed well by the body, but some of them still do get absorbed. In fact, roughly half of the grams of sugar alcohols eaten are absorbed and turned into glucose.

There is no legal definition of the term “net carbs” and it’s not used by the FDA. Likewise, the American Diabetes Association does not recommend using net carbs when counting carbohydrates, especially if you’re using carb counting to dose for insulin. Only counting net carbs may result in high blood glucose levels.

Every body is different and will absorb sugar alcohols to differing amounts. You also have to take into account everything thing else eaten during the same meal or snack (fat and protein), age, time of day eaten, activity level, etc. These will all affect how the food is metabolized by the body.

You can experiment with fiber content and sugar alcohols to see how they affect you and your blood sugar levels. But to err on the side of caution, always count total carbs.

Conclusion

Sugar alcohols can be a suitable addition to your diet, if eaten in moderation. They add sweetness to your foods with fewer calories than regular sugar because they are not well absorbed in the body. Some people do complain of stomach upset when consuming sugar alcohols, so proceed with caution to see how your body reacts.

Just because a food is labeled “sugar-free” doesn’t mean it is healthful. Always compare food labels at the store before deciding what to purchase.

Because some of the sugar alcohols you eat are absorbed by the body, do not subtract all of them from the total carbohydrates to get “net carbs”. Because everyone is different, you can experiment to see how your body and blood sugar levels are affected by sugar alcohols.

Do you eat foods with sugar alcohols in them? What are your favorites? Share your experience with sugar alcohols below!

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These 15 Foodie Easter Gift Ideas are sure to add a perfect seasonal touch to any kitchen this spring!

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With Easter on it’s way, it’s time to start thinking about outfitting your kitchen with all things spring and Easter! Seasonal foods have already snuck their way into my kitchen, so I decided it’s time to bring out spring kitchen items!

If you are not a foodie yourself, you’re sure to have a foodie friend in your life. One (or more!) of these items below is sure to make the perfect Easter gift for them.

Check out these fun 15 Easter Gift Ideas for the food lover!
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From cooking, baking and serving to decking out your table, these 15 foodie Easter gift ideas are a great addition to any spring kitchen.

  1. Carrots Ceramic Crudite Server and Bowl Set

This carrot-themed platter and bowl set are perfect for serving fresh veggies and dip.  It could also be used for serving carrot cake, as a cheese platter or for other spring treats.

2. Easter Rabbit Porcelain Napkin Rings

Easter brunch or dinner wouldn’t be complete without these cute bunny napkin rings!

3. Salt & “Peeper” Shakers

These fun salt and pepper shaker set is ideal for spring/Easter time.  They would be perfect on the Easter dinner table or for adding the right touch to your other springtime meals.

4. Easter Dish Towel Set

This dish towel set is brimming with Easter cheer. The easter egg rabbit is right up the alley for any spring and Easter decor, while the pastel gingham yarn dye patterned towels go along perfectly.

5.  Ceramic Easter Bunny Chip and Dip SetThis cute ceramic bunny chip n’ dip set features fluted edges with an attached dip bowl. Guests will love the fun and seasonality this brings to your spring time gatherings.

6. Bunny Dessert Stand

Whether you’re serving macaroons, cupcakes, cookies or fruit, this dessert stand can be brought out for any spring-time occasion.

7. Carrot Whisk

This fun carrot whisk is made from food-grade material, so it’s safe and durable. It’s silicone coated design will never scratch your cookware, too! Start whisking up some Easter goodies with this find.

8. Children’s Easter Aprons

Let the kids in on the Easter kitchen fun with these adorable Easter themed aprons!

9. Easter Egg Tree Light Table Centerpiece

This Easter egg tree is not only cute, but it lights up, too! It would make the perfect centerpiece for your Easter celebrations.

10. Carrot Oven Mitt and Pot Holder

Why not match the crudité platter and bowl set in #1? These carrot patterned oven mitt and pot holders are a great addition to your spring kitchen.

11. Easter Cookie Cutters

After dinner is over, it’s time for cookies! Shape your cookies like spring with these fun Easter themed cookie cutters!

12. Aqua Blue Colored Ball Glass Mason Jars (32 oz, Wide Mouth)

These aqua colored glass mason jars are a beautiful addition to any spring kitchen.  They add a fun pop of color among all the clear mason jars in the kitchen.

13. The 30-Minute Mediterranean Diet Cookbook

Now this technically isn’t spring themed, but many of the recipes would make a great addition to your spring menu. Filled with fresh and flavorful recipes and in 30 minutes, who could resist?

14. Easter Egg Silicone Baking Molds

From Easter egg shaped muffins, biscuits and ice cubes to jello and chocolates these silicone molds are “eggs-tra” fun!

15. 3D Embossed Easter Wooden Rolling Pins 

Imprint your cookie dough, pastries, pasta, pizza dough, flat bread or fondant with these fun Easter themed wooden rolling pins!

Do you have your eye on any of these foodie Easter gift ideas or spring themed kitchen items here? Let me know below which is your favorite!

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This cheesy garlic chicken and spinach spaghetti squash is a creamy and delicious meal for any day of the week! A fun and nutritious way to get your veggies in and satisfy your belly!

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It’s time for The Recipe ReDux! This month’s theme is:

“Spring Clean Your Kitchen: Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Show us how you reduce food waste by being resourceful!”

I am all about cleaning up the kitchen and using forgotten ingredients before they go bad.  I just happened to have a spaghetti squash sitting on my counter waiting to be used for the past week or two. This is the perfect reason to use it!

I also always try to have some greens in leafy greens in the fridge – this time it’s spinach and I always have a head of garlic on hand. Add in some chicken and cheese, which I had as well, and I’ve got a meal!  This cheesy garlic chicken & spinach spaghetti squash fits the bill for this month’s redux challenge.

If you’ve never cooked a spaghetti squash before, it’s time you had. Now don’t get me wrong, I love real pasta noodles as much as the next person, but sometimes it’s fun and delicious to switch things up!

It's cheesy, it's creamy...it's garlic chicken and spinach spaghetti squash!
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This recipe does have quite a few steps, but don’t let that intimidate you! It’s actually a lot easier to make than you think.  Plus, it makes great leftovers. I think the flavors taste even better the next day!

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Garlic Chicken and Spinach Spaghetti Squash
  • Author: Brittany Poulson
Description

This cheesy garlic chicken and spinach spaghetti squash is a creamy, delicious and nutritious meal for any day of the week!

Ingredients
  • 1 medium spaghetti squash (about 2-3 pounds)
  • 3 Tablespoons + 1 teaspoon olive oil, divided
  • 1/2 cup water
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon poultry seasoning (optional)
  • 2 Tablespoons flour
  • 1 and 1/2 cup milk (I used whole milk for added ‘creaminess’)
  • 4-6 cloves garlic, minced
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup shredded mozzarella cheese + more to sprinkle on top
  • 1 package (5 oz) fresh spinach, chopped
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400°F.
  2. Cut the spaghetti squash in half length-wise and remove the seeds. Rub 1 teaspoon of the olive oil on the cut inside of the spaghetti squash. Place upside down in a 9X13 -inch baking dish. Pour 1/2 cup water in the bottom the baking dish. Cover with tin foil and place in the oven. Bake for approximately 40 minutes or until tender (baking time will vary based on the size of the squash).
  3. Meanwhile, prepare the chicken and sauce. Heat 1 Tablespoon olive oil in a skillet over medium heat. Add the chicken and sprinkle with poultry seasoning, if using.  Cook the chicken until no longer pink, about 7-8 minutes.  Transfer the chicken to a plate and keep warm.
  4. Add the remaining 2 Tablespoons olive oil to the skillet along with the flour. Whisk continuously until a thick paste is formed. Continue whisking gently as it bubbles, about 2-3 minutes. (Do not allow it to bubble too vigorously, or it will burn.)
  5. Add the garlic and sauté until fragrant, about 30-60 seconds.  Add the milk and both cheeses to the skillet. Stir until smooth and creamy. Add in the spinach and continue stirring until it is wilted, about 2-3 minutes. Season with salt and pepper, to taste.
  6. Transfer the chicken back to the skillet with the sauce and stir until combined. Turn off the heat. Set aside.
  7. Once the spaghetti squash is cooked and tender remove it from the oven, take off the tin foil (reserve for later) and allow to cool. Drain the water from the baking dish. Reduce the oven temperature to 350°F.
  8. Flip the squash to cut-side up. Using a fork, rake in the same direction as the strands, gently pulling the inner squash flesh from the outer peel to make “noodles.” Place all the noodles into the baking dish.
  9. Pour the chicken/sauce mixture into the baking dish with the squash and stir to combine. Sprinkle additional mozzarella cheese on top. Cover with tin foil.
  10. Return to the oven and bake for 15 minutes. Remove the tin foil and bake an additional 5 minutes or until the cheese on top is melted and bubbling. Take out of the oven, allow to slightly cool and enjoy!
Did you make this recipe?

Tag @bpoulsonrd on Instagram and hashtag it #yourchoicenutrition

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Add these Naturally Green Foods to your St. Patrick’s Day menu for some added fun, color and nutrition!

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Ah, the green holiday St. Patrick’s Day. All the green on St. Patrick’s Day – from shamrocks to leprechauns and everything in between – is something to be celebrated for sure. One of the things I love to do on St. Patrick’s Day is to make green food!

Now I’m not talking about lucky charms, green sour patch kids or candy apple suckers.  I’m talking about naturally green foods.

Green foods are easily added to every day meals. Leafy greens are great additions to smoothies, avocado makes a great vegan substitution for creamy soups or sauces, roasted green vegetables like broccoli and Brussels sprouts are SO delicious and of course, green salads make an excellent lunch or dinner option!

Add these Naturally Green Foods to your St. Patrick's Day menu!
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Green foods are rich in vitamins, minerals, fiber, phytonutrients and antioxidants, and depending on the green food, are often low in calories and carbohydrates. Basically, they are nutrition powerhouses.

To help you add some green to your holiday menu, I’ve rounded up some of the best healthy naturally green foods for St. Patrick’s Day from dietitians.

Salads

Strawberry Spinach Salad from Your Choice Nutrition

Spinach and Lentil Salad with Lemon Vinaigrette from Veg Girl RD

Mixed Green Salad with Strawberry, Apple and Herb Dressing from Nutritious Eats

Summer Strawberry Chicken Salad with Honey Lime Yogurt Dressing from Bucket List Tummy

Kale Salad With Spicy Roasted Chickpeas from Desilicious RD

8-Ingredient Green Quinoa Salad from Chelsey Amer Nutrition

Roasted Balsamic Strawberry and Peppered Steak Salad from Jenna Braddock, RDN

Chard Salad with Carrots, Beets and Sunflower Seeds from Triad to Wellness

Blueberry Spinach Salad from Your Choice Nutrition

Powerhouse Kale Salad from Wholly Plants

Summer Berry & Quinoa Salad from Edwina Clark, MS, RD, CSSD

Mango Lime Quinoa Salad from Bucket List Tummy

Mediterranean Persimmon White Bean Kale Salad from Sharon Palmer, the Plant-Powered Dietitian

Brussels Sprouts Salad from Live Best

Tuscan Kale Salad from The Nutrition Adventure

Kale Salad with Grapes, Toasted Walnuts, and Blue Cheese from Jennifer Hunt, RDN

Arugula, Apple & Brussels Sprouts Salad with Lemon Shallot Vinaigrette from Liz’s Healthy Table

Smoothies

5-Ingredient, 5-Minute Green Smoothie from Alyssa Lavy, MS, RD, CDN

Arugula Apple Smoothie from Snacking in Sneakers

Peachy Green Smoothie Bowl from Your Choice Nutrition

Green Berry Smoothie Bowl from Nutritious Eats

Collagen Boosted Green Goddess Juice from Doug Cook, RDN

Strawberry Orange Green Smoothie from Jenna Braddock, RDN

Green Lactation Smoothie from Aloha Nutrition

5-Ingredient Energizing Smoothie from Alyssa Lavy, MS, RD, CDN

Healthy Shamrock Shake from Salubrious RD

Pineapple Coconut Smoothie from Tara Rochford Nutrition

Layered Wild Blueberry Green Smoothie from Your Choice Nutrition

Tropical Sunrise Smoothie with Spinach from Zest Nutrition

High-Protein Smoothie with Vanilla Bean from Amy Gorin Nutrition

Gorgeous Green Smoothie Bowl from Liz’s Healthy Table

Tropical Turmeric Green Smoothie from Edwina Clark, MS, RD, CSSD

Soups & Main Dishes

Chicken Zucchini Soup from Your Choice Nutrition

Easy Green Curry with Chicken and Vegetables from Nutritious Eats

Healthy Spring Greens Pizza from Lively Table

Quinoa Lentil Stuffed Zucchini Boats from Desilicious RD

Creamy Pistachio Soup from Dietitian Jess

Green Pancakes from Your Choice Nutrition

The Spring Clean Soup from Avocado Grove Nutrition

Creamy Broccoli & Avocado Soup from Triad to Wellness

Spring Green Quinoa Bowl from Lively Table

Gut-Healthy Green Soup from Alyssa Lavy, MS, RD, CDN

Green Goddess Buddha Bowl from Sharon Palmer, the Plant-Powered Dietitian

Creamy Lemon Pasta with Spring Veggies from Edwina Clark, MS, RD, CSSD

Chicken and Couscous Zucchini Boats from Your Choice Nutrition

Turkey Green Chili from Kara Lydon, the Foodie Dietitian

Spinach Falafel from Avocado Grove Nutrition

Healthy Avocado Egg Salad from Meals with Maggie

Roasted Cabbage and Golden Beet Pot O’Gold from Jenny Shea Rawn, MS, MPH, RD

Spinach Banana Waffles from 360 Family Nutrition

Shrimp Green Goddess Grain Bowls from Lively Table

 Sides & Sauces

Oven Roasted Lemon Asparagus from Your Choice Nutrition

Avocado Deviled Eggs with Smoked Paprika from Amy Gorin Nutrition

Zucchini Tots from The Foodie Physician

Garlic Parmesan Smashed Brussels Sprouts from Sinful Nutrition

Sautéed Cabbage & Kale with Bacon from The Nutrition Adventure

Chewy Spinach Peanut Butter Bars from 360 Family Nutrition

Garlicky Sautéed Baby Kale from Eat Real, Live Well

Brussels Sprouts with Grape Honey Glaze from Amy Gorin Nutrition

Roasted Okra with Smoky Red Pepper Ricotta from Jenna Braddock, RDN

Avocado Green Goddess Dressing from Meals with Maggie

Green Garlic Pistachio Pesto from Eat Real, Live Well

Hatch Chile Salsa Verde from Lively Table

Creamy Spring Pea Guacamole from One Hungry Bunny

Healthy Pistachio Pesto Sauce from Nourish Nutrition Co.

Easy Guacamole from Jenna Braddock, RDN

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This Puff Pastry Wrapped Cheesy Asparagus recipe takes individual roasted asparagus spears coated with cheese and bundles them up in a soft, flaky puff pastry. A delicious appetizer for any spring-time occasion.

It’s time for another Recipe ReDux! I’ve missed the past couple of them, but I am excited to participate again this month. This month’s Recipe ReDux theme is:

“The Academy Awards will be February 24 – so let’s head to the movies – and into the kitchen. Show us your favorite movie-themed recipe; it might be a recreation of your favorite meal from a movie or a perfect appetizer to serve at an Oscar viewing party.”

I am straying from the theme just a bit – in that I am not picking a recipe from a movie. I decided to share a recipe inspired by a television series, Downton Abbey.  If you’ve never seen the show, Downton Abbey always has the finest meals coming from their kitchen. It’s as fun to watch the scenes in the basement kitchen as it is to watch what’s going on upstairs.

This Puff Pastry Wrapped Cheesy Asparagus recipe is a take on Asparagus Feuilletés, which basically means puff pastry with a sweet or savory filling – in this case cheesy asparagus. It would have been a delightful appetizer served for the Crawley family, who resided at Downton Abbey. It so happens they would also make a great appetizer for an Oscar viewing party. So I guess I am sticking with the theme!

A simple, but impressive spring #appetizer: Puff Pastry Wrapped Cheesy Asparagus
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Roasted asparagus is one of my favorite side dishes in the spring.  This recipe takes it to another level with individual roasted asparagus spears coated with cheese and bundled up in a soft, flaky pastry.

As spring is (hopefully) just around the corner, asparagus should be coming into season. This means all the asparagus recipes in my house, such as this pesto pasta salad with asparagus. And these puff pastry wrapped cheesy asparagus will be on repeat for a while, too.

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Puff Pastry Wrapped Cheesy Asparagus
  • Author: Brittany Poulson
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 16
  • Category: appetizer
  • Method: bake
Description

This Puff Pastry Wrapped Cheesy Asparagus recipe is individual roasted asparagus spears coated with cheese and bundled up in a soft, flaky puff pastry. A delicious appetizer for any spring-time occasion.

Ingredients
  • 1 sheet puff pastry, thawed to room temperature
  • 1/2 cup ricotta cheese
  • 1/4 cup finely shredded parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch asparagus (approximately 16-32 spears spears)*
  • optional: 1 egg + 1/2 teaspoon cold water
Instructions
  1. Preheat oven to 400°F. Line a sheet pan with a silicone baking mat, set aside.
  2. In a small bowl, whip together the ricotta and parmesan cheeses and the black pepper. Roll the puff pastry sheet out on a lightly floured surface. Spread the cheese mixture evenly onto the puff pastry. Cut it into 16 even strips, about 1/2 inch wide.
  3. Rinse and trim the ends of your asparagus; pat dry with a paper towel. Wrap 1-2 asparagus spears with a puff pastry strip, with the cheese side in. Place on the sheet pan.  Optional: If desired, whisk together the egg and cold water and brush over top the pastry.
  4. Bake for 20-25 minutes or until the puff pastry is golden brown.
Notes

*I used 2 asparagus spears in each wrap because mine were smaller in diameter. If you have thicker asparagus, you might choose to just place 1 spear in each wrap.

Keywords: Puff Pastry Wrapped Cheesy Asparagus

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Creamy, sweet and topped with juicy cherries, this Cherry Chocolate Cheesecake Tart is a delicious dessert worthy of any special occasion!

I’m back with my annual chocolate + fruit treat for Valentine’s Day!  I always like to share a chocolate + fruit recipe for V-day because that is one of my favorite combinations to have on the holiday of love.

Previously I’ve shared chocolate strawberry German pancakes and dark chocolate raspberry mousse cakes.  This time I’m pulling out all the stops with a tantalizing (isn’t that fun to say?) dessert: Cherry Chocolate Cheesecake Tart.

This dessert is everything you want it to be. It’s creamy, it’s smooth, it’s chocolatey and the cherries are oh, so juicy. I mean, what’s not to love about it?

Smooth & creamy with cherries on top. This Cherry Chocolate Cheesecake Tart makes for a sweet ending to any special meal!
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There are a few steps to making this, but overall isn’t too hard to make.  If you can follow directions, you can make this – and your friends and family will be wowed with your amazing kitchen skills!

Although this is definitely a sweet treat, I did try to sneak in a little bit of nutrition. For example, I added ground flax seed to the crust, substituted Neufchâtel cheese for regular cream cheese, swapped in honey as my sweetener and used white whole wheat flour.

And guess what?  It still tastes Ah-mazing!

The cherry + chocolate combo is delicious any time of year, but is perfect for Valentine’s day. This treat will definitely make for a sweet ending to your special occasion!

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Cherry Chocolate Cheesecake Tart
  • Author: Brittany Poulson
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: dessert
  • Method: bake
Description

Creamy, sweet and topped with juicy cherries, this Cherry Chocolate Cheesecake Tart is a delicious dessert worthy of any special occasion!

Ingredients

For the crust:

  • 16 chocolate sandwich cookies, cream removed, and crushed into fine crumbs
  • 1/4 cup ground flax seed
  • 4 Tablespoons melted butter or coconut oil

For the filling:

  • 1 cup semisweet chocolate chips
  • 2 Tablespoons butter or coconut oil
  • 1 (8 oz.) package Neufchâtel cheese, softened
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup flour (I used white whole wheat)

Topping:

  • 1 can (20 oz.) cherry pie filling
  • 3 Tablespoons semisweet chocolate chips
  • 1 tablespoon heavy whipping cream
Instructions

For the Crust:

  1. Preheat oven to 350°F. Combine the cookie crumbs and flax seed in a small bowl; stir in melted butter (or coconut oil). Press crust mixture onto the bottom of a lightly greased 10-in. spring form pan. Bake 10 minutes; allow to cool.

For the filling:

  1. Meanwhile, in a small bowl, melt butter (or coconut oil) and chocolate chips in the microwave, stopping to stir every 30 seconds until smooth; set aside.
  2. In a large bowl, beat the cream cheese, honey, vanilla and salt. Blend in chocolate mixture. Add eggs and flour and mix well.
  3. Pour chocolate filling into crust, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on wire rack, then cover with plastic wrap and transfer to fridge and let chill for 2 hours.

For the topping:

  1. Remove the tart from the fridge. Run a knife between the wall of the pan and the tart. Remove the sides of the pan and carefully transfer the tart to a serving platter. Pour cherry pie filling over the top.
  2. In a small bowl, melt the chocolate chips and heavy cream in the microwave, stopping to stir every 15-30 seconds until smooth. Drizzle chocolate over tart.
Notes

Keep stored, covered, in the fridge for up to 3-5 days.

Keywords: Chocolate Cherry Cheesecake Tart

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These easy Sheet Pan Chicken Fajitas are an easy weeknight dinner. Dress them up with your choice of toppings for a flavorful and filling meal!

In an effort to provide more dinner recipes for you all, I wanted to share some simple recipes I love to make at my home.  First up, I’m sharing these super easy Sheet Pan Chicken Fajitas.

We love chicken fajitas at my house. They are loaded with veggies, juicy chicken and endless toppings.  Our favorite toppings include plain Greek yogurt (or sour cream), avocado, cilantro, lime juice, shredded cheese and salsa or diced tomatoes.  Really, you can dress these up however you want.

Make these simple Sheet Pan Chicken Fajitas for an easy weeknight dinner!
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Making these on a sheet pan makes the cooking time all hands-off and if you line your sheet pan with tin foil, clean up is a breeze! These sheet pan chicken fajitas taste great the next day, too.

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Sheet Pan Chicken Fajitas
  • Author: Brittany Poulson
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
Description

These easy Sheet Pan Chicken Fajitas are an easy weeknight dinner. Dress them up with your choice of toppings for a flavorful and filling meal!

Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 large yellow onion, cut into strips
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow or orange bell pepper, sliced into strips
  • 2-3 Tablespoons olive oil
  • 1 packet (1 oz) fajita seasoning mix
  • tortillas

Topping Ideas:

  • sour cream or plain Greek yogurt
  • diced tomatoes
  • diced avocado
  • salsa
  • shredded cheese
  • chopped cilantro
  • fresh lime juice
Instructions
  1. Preheat oven to 400°F. Place the chicken strips, sliced onion and bell peppers on a sheet pan. Drizzle with olive oil; toss chicken and veggies to coat with oil.  Sprinkle fajita seasoning mix over chicken and veggies and toss again until fajita seasoning is distributed evenly on the mixture.
  2. Put in the oven and bake for 20-25 minutes, or until chicken has reached an internal temperature of 165°F.
  3. Remove from the oven and allow to cool slightly. Distribute among the tortillas with additional toppings as desired. Enjoy!
Sheet Pan Chicken Fajitas Recipe Video - YouTube

Keywords: sheet pan chicken fajitas

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