new product favorites (april)

JustMayo-RetailJar

hampton creek just mayo. I bought this because I thought it was real, homemade mayo. Turns out it is vegan mayo. I contemplated taking it back to Whole Foods because I’m not usually a huge fan of vegan mayo, but figured I’d give it a try. It was DELICIOUS. And sorry honey, I never told you it was vegan. I’m pretty much counting down the days until I can buy their chipotle version, I love the packaging, the flavor, the texture, blah, blah, blah! I’m obsessed!

Favorite New Products | A Nutritionist Eats

wildbrine sauerkraut. I tried this a few years ago at Expo, and am so glad it’s in stores now. The Dill Pickle is by far my favorite and it is such a delicious way to get in some fermented foods in on a daily basis. (Side note: Has anyone made their own raw sauerkraut? I’m tempted!)

Favorite New Products | A Nutritionist Eats

everlane frozen wheat grass shots. These come frozen (like an ice cube) and can easily be tossed into a juice or smoothie. I love that I can add a bit of concentrated wheat grass without the hassle of dealing with wheat grass. I don’t really care for the flavor of straight wheat grass, but these are really mild and per the website, this is because it is grown outside instead of indoors like most wheat grass. 

Favorite New Products | A Nutritionist Eats

shell-n-all fried peanuts. I found a bag of these at World Market and after trying shell-on peanuts in Napa, I’ve been trying to find something similar. They are crunchy and delicious – and the nutrition stats are similar to regular roasted peanuts. Score! (7 Facts You Want to Know about Peanuts)

Favorite New Products | A Nutritionist Eats

vega one vanilla. I’ve been loving Vega’s “all-in-one nutritional shake” which is full of protein, fiber, greens, enzymes, probiotics and a slew of vitamins and minerals. (Both the chai and vanilla are fantastic!) I keep things simple and love vanilla vega one + frozen strawberries + spinach + coconut/almond milk.

Favorite New Products | A Nutritionist Eats

chipotle garlic sauce. We found this line of spicy sauces, rubs and snacks at a local LA event, and man the Chipotle Garlic Sauce is so good. I loooooove it on chicken drumsticks. (Even more so than buffalo sauce which was my favorite!) They also have some fun popcorns but beware, even my spice-loving brother couldn’t handle the ghost pepper candied popcorn! 

Have you recently tried a new food that you love and/or I NEED to try? 

ranch house salad smoothie

Ranch House Salad Smoothie | A Nutritionist Eats

I know. The title is kind of scary. But also soooooo intriguing!

I’ll be the first to say that the words ‘ranch house salad smoothie’ give reason for pause. But if you’re getting sick of salads at lunch and love the convenience of smoothies, you’ve got to give this savory smoothie a try.

Ranch House Salad Smoothie | A Nutritionist Eats

The first time I made this salad smoothie we had a friend over and after the first sip we all looked at each other with confused faces. But then we took another sip. And then another. We all decided that in a weird way, we liked it. It honestly tastes like a salad with ranch dressing. Which is always good in my opinion. :)

Health-wise, it’s a great way to eat a variety of vegetables all packaged up with some high-protein greek yogurt and healthy-fat avocado. I’d pair it with some deli turkey or a slice of toast with a slice of melted goat cheese for a perfect lunch.

Ranch House Salad Smoothie | A Nutritionist Eats

I can’t take credit for this salad smoothie idea though, I found the recipe in a book called, Green Smoothie Cleanse: Detox, Lose Weight and Restore Your Health with the World’s Most Powerful Superfoods by Lisa Sussman. I was sent the book to review and while I have no intention of going on a smoothie “cleanse” I love that this book is full of smoothie ideas and inspiration. Check it out if you’re getting sick of your standard smoothies, the recipes won’t disappoint.

nutrition facts: 456 calories, 24 grams of fat, 27 grams of protein, 42 g carbohydrates, 12 g fiber

Ranch House Salad Smoothie

by Green Smoothie Cleanse

Prep Time: 10 minutes

Keywords: blender salad gluten-free high protein low-carb vegetarian

 

Ingredients (16 oz (1 serving))

  • 1 cup water
  • 1/4 avocado
  • 1 cup romaine lettuce
  • 1 cup spinach
  • 2 carrots
  • 1/2 onion (I used less)
  • 1 tomato
  • 1 cup greek yogurt
  • 1 garlic clove
  • 1 teaspoon chives
  • 1 teaspoon dill
  • dash of salt & pepper

Instructions

Blend until smooth.

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breakfast tacos with chipotle sour cream

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

This recipe has been a long time in the making but it’s quite fitting that I’m sharing it today. Why? Because I’m on my way to Mexico and plan on eating many versions of mexican breakfasts for the next week or so. I had something similar – goat cheese breakfast tacos – at a restaurant (almost a year ago!) and while I loved the idea of the goat cheese tacos, they didn’t blow me away. I’ve been wanting to recreate them ever since.

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

So I finally got around to making them and it turns out that the chipotle sour cream totally stole the show. Dare I say…it left the goat cheese totally and utterly pointless. (Which in my world is a bit shocking given my intense love for cheese.)

I made the tacos again, this time omitting the goat cheese and they tasted just as good. No point in adding calories you can’t taste, am I right?

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

But back to the star. The chipotle sour cream is just…well, it left me wondering two things: why has this little can of chipotles been in my cupboard for almost two years and what else can I do with it?! (Brainstorms are in the works and chipotle chili is happening.) So all this is to say – you can’t (CAN. NOT.) leave the chipotle sour cream off. It takes a few short minutes and is so worth it.

 Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

The rest of the tacos? They are full of good stuff. I’m talking black beans, scrambled eggs, caramelized onions and fresh avocado slices. It’s pretty much the breakfast dreams are made of. And if you like eggs throughout the day, they would make a killer lunch or easy dinner.

nutrition facts (4 servings): 380 calories, 13 grams of fat, 20 grams of protein, 46 g carbohydrates, 10 g fiber

Breakfast Tacos with Chipotle Sour Cream

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: breakfast gluten-free high fiber high protein vegetarian eggs Mexican

 

Ingredients (4 servings)

    For the Chipotle Sour Cream

    • 1/2 cup sour cream
    • 1-1 1/2 chipotles + sauce depending on heat preference

    For the Tacos

    • 1/2 onion, caramelized
    • 6 eggs
    • 8 corn tortillas
    • 1-15 oz can of black beans
    • optional: avocado slices, chopped cilantro

    Instructions

    For the Chipotle Sour Cream

    Finely chop the chipotle peppers (you can basically mash them together)

    Mix into sour cream.

    Add some of the sauce as desired.

    For the Tacos

    Whisk eggs together in small bowl and scramble until cooked through.

    Heat tortillas in microwave until hot.

    Assemble tacos: layer beans, eggs, onions and sour cream on tortillas. Top with avocado and cilantro if desired.

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    haricot verts with shallot vinaigrette

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.)

    If you aren’t familiar with haricot verts, they are a thinner, more delicate, and some say more flavorful, french green bean.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Basically, I LOVE THEM!!!! 

    We eat them every week. And typically prepare them the same way: lightly steamed and then sautéed in a bit of olive oil, garlic, red pepper flakes and salt & pepper. But sometimes I switch it up.

    These haricot verts, are lightly steamed and tossed with a shallot vinaigrette and can be eaten warm, chilled or at room temperature. They are delicious and I love that they can be made ahead of time.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Serve them alongside a protein for dinner and get ready to fall in love with haricot verts!

    nutrition facts (4 servings): 121 calories, 10 grams of fat, 2 grams of protein,  7 g carbohydrates, 3 g fiber

    Haricot Verts with Shallot Vinaigrette

    by Emily Dingmann

    Prep Time: 10 minutes

    Cook Time: 3 minutes

    Keywords: steam side gluten-free low-carb paleo

    Ingredients (4 servings)

    • 1 Tbsp chopped shallot
    • 1 Tbsp dijon mustard
    • 1 Tbsp apple cider vinegar
    • 3 Tbsp olive oil
    • salt & pepper
    • 12 oz haricot verts

    Instructions

    Whisk together all ingredients but haricot verts until emulsified. (Or shake together in a small jar.)

    Lightly steam haricot verts in a glass bowl with a splash of water for 2-3 minutes, depending on how done you like them.

    Drain off water and toss with dressing.

    Season with salt & pepper to taste.

    Serve warm, at room temperature or chilled.

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