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Great Day Kitchen, 3/1/18 - National Nutrition Month

Tawnie Kroll, the creator of krollskorner.com, visited the Great Day Kitchen to prepare some delicious food.

Tawnie Kroll, a registered dietitian with the Clovis Unified School District and creator of krollskorner.com, visited the Great Day Kitchen to prepare some delicious food.

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Recipes provided by California Walnuts.


Chunky Monkey Overnight Oats


Ingredients:

  • 2 cups 2% milk
  • 1-1/2 cup regular cooking oats
  • 1 medium-sized ripe banana, cut into chunks
  • 1/2 cup California walnuts, chopped
  • 3 tablespoons dark semi-sweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1 medium-sized ripe banana, sliced
  • 2 tablespoons dark semi-sweet chocolate chips
  • 1/4 cup California walnuts, chopped


Directions:

  • Add milk, oats, banana, walnuts, chocolate chips and vanilla extract equally to four mason jars.
  • Cover and shake jars to combine ingredients. Refrigerate overnight.
  • When ready to serve, top with banana slices, chocolate chips, and walnuts.


Walnut Taco Bowl


Ingredients:

  • 2 cups California walnuts
  • 3 cups cauliflower florets
  • 2 chipotles in adobo sauce, roughly chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 3 cups rice
  • 3 cups tomatoes
  • 3 cups black beans
  • 2 jalapenos
  • 3 avocados


Directions:

  • Preheat oven to 375°F.
  • Pulse all walnut taco meat ingredients in a food processor until the mixture is evenly ground. The consistency should be like rice, but slightly pasty.
  • Spread the mixture on a greased baking sheet and bake for 30 minutes, stirring halfway through to prevent over-browning.
  • Assemble the bowls with your favorite taco fixings.


Walnut Crusted Salmon Sheet Pan Dinner


Ingredients:

Vegetables

  • 1 large sweet potato, cut into 1/2- to 1-inch cubes
  • 1 large apple, cut into 1/2- to 1-inch cubes
  • 1-pound Brussels sprouts, trimmed and cut in half
  • 6-8 shallots, ends trimmed off, peeled and cut in half
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


Salmon and Walnut Coating

  • 1 pound salmon fillet
  • 2/3 cup California walnuts, roughly chopped
  • 2 tablespoons coarse ground mustard
  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper



Directions:

Vegetables

  • Preheat oven to 425° F and line a rimmed baking sheet with parchment paper.
  • Toss sweet potatoes, apples, Brussels sprouts, and shallots with 1 tablespoon olive oil.
  • Spread on sheet pan and sprinkle with salt and pepper.
  • Place in oven and cook for 15 minutes while you prepare the salmon.


Salmon and Walnut Coating

  • Rinse salmon and pat dry. Set aside.
  • In a small bowl, stir together walnuts, ground mustard, maple syrup, olive oil, paprika, salt, and pepper.
  • Remove sheet pan with the vegetables from the oven after 15 minutes.
  • Toss the vegetables and push them to the edges of the pan to make room for the salmon.
  • Place salmon in the center of the pan and spoon walnut mixture on top.
  • Return pan to oven and cook for 15-18 minutes or until fish is flaky.


Walnut Energy Bites


Ingredients:

  • 1 cup California walnuts
  • 5 pitted dates
  • 1/4 cup coconut oil, at room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsweetened cocoa powder


Chocolate Shell

  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil


Directions:

  • 1 teaspoon bee pollen (for dusting)
  • 1 teaspoon matcha powder (for dusting)
  • Optional garnishes: French sea salt, cacao nibs, sesame seeds)


Energy Bites

  • Combine all the ingredients in a food processor and pulse until mostly smooth (small chunks of walnuts are okay).
  • Use a cookie scoop to form the mixture into about 8 balls and place them on a foil-lined baking sheet. Place the baking sheet in the freezer for 30 minutes.


Chocolate Shell

  • Combine the chocolate chips and coconut oil in a small bowl and microwave on high for 30 seconds.
  • Stir together for 1 minute, then microwave for another 30 seconds. Stir to melt the rest of the chocolate.


Assembly

  • Remove the chilled walnut bites from the refrigerator.
  • Dip them into the magic shell and place back on the foil-lined baking sheet.
  • Before the chocolate has time to harden, sprinkle with bee pollen and matcha powder.


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