Tag: Parmesan

Parmesan Crisps

Parmesan Crisps

Posted on by Amy MS, RD, LDN

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Parmesan Crisps
Parmesan Crisps
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Parmesan Crisps

Parmesan Crisps

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  • Author: Amy RD, LDN
  • Total Time: 12 minutes
  • Yield: 6 1x
  • Diet: Gluten Free
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Description

Parmesan Crisps are an easy, gluten-free and low carb snack!

Ingredients

Scale
  • 3/4 cup Parmesan, Grated on Large Box Grater

Instructions

  1. Preheat oven to 400°F.
  2. Line a sheet tray with parchment paper or a silpat.
  3. Scoop 1 tbsp size mounds of Parmesan onto the sheet tray, spacing them at least an inch apart.
  4. Bake for 5-7 minutes until the cheese is bubbly and just starts to brown.
  5. Allow to cool on the tray for 5 minutes. Then remove using a thin spatula and place on a paper towel lined plate to absorb any excess moisture or grease.Enjoy!
 

Equipment

Nutrition

  • Serving Size: 1
  • Calories: 53
  • Sugar: 0
  • Sodium: 219
  • Fat: 4
  • Saturated Fat: 2
  • Carbohydrates: 2
  • Fiber: 0
  • Protein: 4
  • Cholesterol: 11

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Spinach Pesto

Spinach Pesto

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Spinach Pesto

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Spinach Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings 1x
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Description

This spinach pesto does everything. Toss it with pasta, spread it on sandwiches, or use it to instantly upgrade chicken, fish, and grain salads with fresh, herby flavor.

Ingredients

Scale
  • 6 cups Spinach
  • 2 Garlic Cloves
  • 2/3 cup Almonds or Walnuts (or pine nuts if you’re feelin’ fancy!)
  • 1/4 cup Grated Parmesan Cheese
  • 3/4 tsp Salt
  • 1/4 tsp pepper
  • 2 tbsp Balsamic Vinegar
  • 1/2 cup Olive Oil

Instructions

  1. In the bowl of a food processor, add the spinach and garlic cloves. Process until the spinach and garlic are broken down into small pieces.
  2. Add the Parmesan cheese, nuts, salt and pepper. Pulse again until combined but not totally smooth.
  3. Add the balsamic vinegar and pulse again.
  4. Next turn on the food processor and slowly pour in the olive oil through the feed tube.
  5. Taste your pesto and adjust any seasonings as needed.
  6. Serve over roasted vegetables, fish, chicken, on sandwiches or salads its delicious!
 

Equipment

Notes

For nut allergies, you can omit the nuts completely or substitute sunflower seeds for the almonds.

Nutrition

  • Serving Size: 1/8
  • Calories: 167
  • Sugar: 1g
  • Sodium: 234mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 2mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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