About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

15 Ways To Use Ice Cube Trays

Hi Friends-

Just popping in with a little inspiration for you. If you follow my food prep series, you may have noticed that I often freeze yogurt + mix-ins to make one of my favorite snacks- froyo bites. The other week I was making a batch and I started thinking about my ice cube trays and about other ways I could use them.

ice cube trays.jpg 15 Ways To Use Ice Cube Trays

After a short brainstorming session, I came up with 15 Ways To Use Ice Cube Trays so I thought I’d share them with you guys!

  1. Coffee cubes – Freeze your leftover coffee and use in your iced coffees to keep them from getting watered-down, or add to smoothies!
  2. Smoothie cubes - Blend spinach or other greens with water until smooth. Freeze in trays and add to blender when making smoothies. You can also mash up ripe bananas and freeze into cubes for an easy smoothie addition.
  3. Yogurt bites - Add your favorite mix-ins to yogurt and freeze into cubes for a bite-sized snack. Find my favorite combo here: Frozen Yogurt Trailmix Bars/Bites.
  4. Fruit cubes – Add fresh fruit and water to ice cube trays to add some color to your ice water.
  5. Pesto- Make a batch of pesto, spoon into trays and freeze. Store in the freezer and use in recipes when called for or to add some extra flavor to sauces, etc.
  6. Tomato paste- recipes almost never call for the whole can of tomato paste. Freeze the extra in cubes to use in future recipes.
  7. Lemon/lime juice- Freeze the juice from fresh lemons and limes to add to blended frozen drinks or add to the pan when cooking dishes for some extra flavor!
  8. Cookie dough – Make a batch of cookie dough and freeze in cubes. When the cookie craving strikes, bake as many as you’d like.
  9. Baby food – Make your own baby food purees and stock the freezer with cubes. Simply defrost when needed.
  10. Chocolate cubes- Freeze melted chocolate in ice cube trays to make chocolate cubes. Add to regular milk or iced coffee for a little treat!
  11. Toddler food- Place a variety of different bite-sized options in an ice cube tray for toddler meals or snacks and let them pick what they want to eat!
  12. Jewelry organizer- Store your earrings, rings and other jewelry in ice cube trays to avoid a messy jewelry drawer.
  13. Garbage disposal cleaner- Freeze vinegar and lemon pieces in ice cube trays. Every few weeks, toss a couple down the garbage disposal to freshen things up.
  14. Paint tray – Pour different paint colors into ice cube trays and let the kiddos go to town!
  15. Seedling Tray- Drill a drainage hole in the bottom of each cube, fill with dirt and plant seeds for the garden so they can start growing indoors.

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Obviously these aren’t the only ways to use them. This list is just to get the wheels turning for you! Once you start thinking about it, I bet you’ll come up with even more fun ways to use them! I’ve also use them to make frozen treats for my dogs, freeze leftover wine for cooking, etc! The possibilities are endless! For the food-related ones, I’d recommend removing from the ice cube trays after they’re frozen and storing in a tupperware container or ziploc bag to avoid freezer burn!

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Let’s chat:

What’s your favorite way to use ice cube trays?

Leave your ideas below to inspire others!

 

Peanut Butter Cookie Dough Dip

Hi Friends!

I have a special treat for you today. Well, two treats actually. First, my good friend Meme from Living Well Kitchen is here to take over the blog! Second, the recipe she’s sharing is a treat for sure! Meme is a fellow RD who shares delicious recipes on her blog so if you haven’t check it out yet, be sure to head over now and add her to your reader!

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Peanut Butter Cookie Dough Dip3 Peanut Butter Cookie Dough Dip

Hi there, Lean Green Bean readers!

Despite the fact that we’ve never actually met, I feel like Lindsay is an old friend because I’ve been a long-term reader and love all her tips, recipes, Bean Bytes, etc.

My self-imposed life goal as a registered dietitian/food blogger/human being with taste buds is to help people realize that healthy food can be really tasty and it doesn’t have to be difficult to live a healthy lifestyle. I feel like Lindsay does a really good job promoting that on the Lean Green Bean. Needless to say, I was super excited when she asked me to do a guest post on her blog!

Guest posting can be one of those daunting tasks because you feel like you really need to bring your A-game. And in my opinion, desserts are always A-game.

So I set out to create a few recipes based on what I had in my kitchen. Considering the amount that it rains in New Orleans and that I like to “walk” my errands, I needed to use what I had at home because you never know when you’re going to leave your house with the sun out and 5 minutes later the heavens open and you’re drenched head to toe. Not to mention that the city is below sea level so it floods in a hot minute. I’ve come home from many a grocery trips looking like a wet dog…

Luckily, I’m well prepared and always have peanut butter, chickpeas, oats, and dates in my kitchen.

Since I’m currently on a cookie dough dip making rampage {Sugar Cookie and Coconut Almond Cookie}, I decided I needed to make a peanut butter version. I mean, peanut butter is one of my all-time favorite foods.

Peanut Butter Cookie Dough Dip1 Peanut Butter Cookie Dough Dip

Y’all… not to toot my own horn, but I’ve hit a home run with this peanut butter cookie dough dip! The peanut-butter-loving, cookie-dough-dip-making freak in me is doing cartwheels as we speak. This stuff is sweet {thanks to the dates and almond & vanilla extracts} and salty {I sprinkle mine with a touch of sea or kosher salt}.

Basically, it’s salty-sweet goodness in a bowl that you can feel good about serving to friends and family.

Chickpeas make the base of the dip so there is no need for butter, sugar, or flour like most cookie dough dips require, and it boosts the fiber & protein content. It’s also entirely sweetened with dates, which do contain sugar but they are full of fiber and vitamins & minerals.
I prefer to enjoy this right from the food processor served in a bowl with some sliced apples.

5.0 from 1 reviews

Peanut Butter Cookie Dough Dip
 
Lightly sweetened with dates and full of fiber from the chickpeas, this dip is sure to be a hit with the whole family!
Author:
Serves: 2 cups

Ingredients
  • 1 cup pitted dates {about 10 whole dates}
  • 1 cup very hot water
  • 1 (15 oz) can chickpeas, washed & drained {about 1½ cups}
  • 3 TBSP peanut butter
  • 1 TBSP vanilla extract
  • ⅛ tsp almond extract
  • ½ tsp salt
  • ⅛ tsp baking powder
  • ¼ cup oats {regular or quick}
  • 1 TBSP chopped peanuts, optional

Instructions
  1. Add the dates to a bowl and cover with very hot water. Let sit for 15 minutes.
  2. Remove dates from the water, reserving the date-soaking water. Add the dates and two tablespoons of water to the bowl of a food processor. Blend until very smooth {once you add the other ingredients, it will not get any smoother}.
  3. Add the chickpeas, peanut butter, vanilla extract, almond extract, salt, and baking powder. Blend until completely smooth.
  4. Add in oats. Blend until smooth {adding an additional teaspoon or two of water if needed to help blend}.
  5. Transfer to a bowl and serve immediately or refrigerate for up to 5 days. Sprinkle with a little extra salt and/or chopped peanuts before serving, if desired.
  6. Serve with fruit slices {or just eat with a spoon}

Peanut Butter Cookie Dough Dip2 Peanut Butter Cookie Dough Dip

Nutrition Facts per 1/4 cup serving:
142 calories, 4.6g fat (0.6 saturated), 20.7g carbohydrates, 4.1g fiber, 4.7g protein

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Meme is a Registered Dietitian living in New Orleans, LA – notably referred as the Big Easy. She is the founder of Living Well Kitchen, a blog busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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Huge thanks to Meme for stopping by today!

Let’s chat:

What’s your all-time favorite dip…healthy or not?

Enjoy!
–Lindsay–

PS. If you like Love Grown Foods, head over to my Instagram to enter a fun little giveaway today!

Bean Bytes 100

Hi Friends!

We’ve made it to 100. Pretty crazy. Here’s what I have to share with you this week:

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Monday

Love her!
100 Pound Woman Shows There’s Nothing Women Can’t Do via Feminine Muscle

Truth.
Everyone Has A Hard via Carla Birnberg

Tips and tricks:
How To Select & Cut A Ripe Avocado via Clean Eating Veggie Girl
The Key To Making Your Practice Your Own via According To Elle
Strength Training For Runners via Fit 2 Flex

Love #1:
5 Mini Motivational Strategies to Maintain the Mojo via The Valentine RD

Read and learn:
Exercise and Arthritis via Fun and Fit

A new perspective:
Why I Don’t Stress About Salt via Real Mom Nutrition

Tuesday

Trying these:
Full Body Kettlebell Workout via Greatist
30 Minute Full Body Workout via Fit Knit Chick

Great ideas:
Technology Break: 5 Things To Do Daily via Lexi’s Clean Kitchen

Yes:
10 Must-Follow Instagram Animals via Lauren Conrad

Tips and Tricks:
How To Prepare For A Walk With Baby via Itz Linz
Baby Survival Pack via Creating A Great Today

They’re not for everyone and that’s ok:
Why It’s OK To Say No To Extreme Sports via Thrive Personal Fitness

Wednesday

New workout for you:
Death By Goblet Workout via Running on Real Food

Honored to be included in this post with a few of my fav RDs:
What Do Dietitians Eat via Peanut Butter Fingers

For the runners:
Run Dumbs via Matters of Course
Should Runners Take Walk Breaks via Cotter Crunch

LOVE:
Why I No Longer Strive For Balance via Caroline Winn
Why I Love My Old School Recipe Book via Real Mom Nutrition
Getting Kids Involved In The Kitchen via A Healthy Slice of Life

Thursday

On kids and food:
An RD Who Won’t Oversell Nutrition To Her Kids via NY Times
Kids In The Kitchen- It’s Worth The Mess via Healthy Aperture
5 Summer Snacking Problems Solved via Fooducate

A must-read:
How To Identify Spammers Posing As Guest Posters via Katy Widrick

Get in the pool!
How Does Swimming Benefit Your Heart via Lindsay’s List

Friday

Pretty cool!
DIY Sunscreen via Nutiva & Sarah Kay Hoffman

Interesting question:
No Makeup is Cool, But Is It Realistic via Fitting It All In

Love this:
What Really Matters via Oh My Veggies

YES:
You Are The Momma, It’s Your Call via Scissortail Silk
Improving Body Confidence via Delicious Knowledge

Lots of great links:
Blog Tip Friday via Slim Sanity

We’ve all been there:
Tips For Dealing With Burnout via Food Fitness and Family

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Grilled Salmon Salad with Cherry Reduction
Cranberry Lime Loaf
Slow Cooker Balsamic Chicken
Coconut Frapuccino with Boozy Whipped Cream
Moscow Mule Popsicles
Double Berry Lemon Bundt Cake
Gluten-Free Breakfast Bean Muffins
Vegan Coconut Rum Hot Fudge Sundaes with Candied Pecans
Eggplant Burgers with Beer Glazed Caramelized Shallots
Grilled Beer Marinated Chicken
Wine Brined Grilled Chicken
Cherry Lemonshine Shooters
Boozy Chocolate Peanut Butter Strawberries 
Sriracha Honey BBQ Mustard
Bourbon Peach Jam
Honey Whiskey Roasted Pecans
Margarita Shrimp with Mango Slaw
Oatmeal Pancakes with Cinnamon Orange Syrup
Sweet Bourbon Plantains
Coffee Banana Smoothie Packs
25 Gluten-Free Dinners in Under 30 Minutes
Whole Wheat Everything Hamburger Rolls
30 Minute Skillet Chicken Pot Pie
Avocado & Carnitas Tostadas
Peach Wine Slushies
Grilled Peach Lime Salsa
Fresh Cherry Salsa
Grilled Watermelon Salad

 PS. The theme of this month’s Recipe Redux was Spirits. I’m featuring a lot of my fellow reduxers – if you were wondering about all the boozy recipes.

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Baby clothes and a pregnancy tank I need.
Plus a bump shot!

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We spent a lot of time watching The Crossfit Games this weekend. Hard to believe we were there in person last year!
Saw this cute tray this weekend. Loved the message.
More gorgeous weather for walks!

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Food Production Shouldn’t Be A Mystery
28 Next-Level Ways To Eat Ice Cream
How I Talk To My Son About His Body
7 Meal-Planning Strategies For The Plant Based Kitchen
12 Foods Every Athlete Should Eat
3 Simple Ways To Help Kids Love The Wild 
5 Habits Working Parents Should Abandon Immediately
10 Things To Do On Sunday To Make Your Week Easier
7 Helpful Links For Bloggers & Creative Small Business Owners
Activist or Capitalist – How The Food Babe Makes Money
Should I Teach My Kids To Code
Clever Hacks To Improve Your Run
My Baby Nutrition Wish List
8 No Regret Garage Sale/Thrift Store Items To Buy
6 Simple Manners To Teach Your Toddler
How Should I Manage My Time
Schedule FB Posts with Pin It For Later Link
Make Running A Family Affair
Portion Sizes for Toddlers
The Changing Business of a Blog
5 Tips For Better Grilled Pizza
Show Up For Yourself As An Experienced Woman Lifter
How To Build A New Habit
How To Be A Good Houseguest 
10 Things To Help Overcome Constipation
Hidden Toolbox In Your Hair
Consistensy Not Perfection
9 Funny Retorts For Being Critiqued For Nursing In Public

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In case you missed it….Check it out my y July Sponsor Shoutout. Meet a fellow RD with a great blog- Emily at Zen & Spice and learn a little bit more about her and her favorite posts.

 

That’s all for today!

Enjoy!
–Lindsay–

Sunday Food Prep Inspiration 75

Hi Friends!

Time to chat about food prep again.

IMG 6379 e1406224058126 Sunday Food Prep Inspiration 75

Here’s what I prepped last weekend:

Saturday, hubby grilled chicken, steak and burgers. Then on Sunday, I baked some salmon and made tuna salad. I also chopped veggies and made guacamole. Then I baked another batch of quinoa breakfast bars for him and a batch of peanut butter banana oat muffins for me, plus some sweet potato bites with fresh blueberries.

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Here’s what some of you have been up to!

Anna:

I signed up for my first CSA so every couple of weeks I get an awesome box of meat, eggs, bread, and of course, tons of fresh local veggies! This week, I prepped:

-a roasted Cornish hen with zucchini, yellow tomatoes, onion, and Japanese eggplant. I plan to eat that for dinners throughout the week. This was all from my CSA!
-Chopped up lettuce for salads. Not pictured are cucumbers, grape tomoatoes and carrots i chopped for snacks and salad toppers.
-I made a batch of sweet potato apricot granola bars for my pre-run breakfast

-Baked scrambled eggs with kale and tomatoes for quick post-workout breakfasts

-Lots of variations of overnight oats (3 containers on the right); it’s the only thing I can stomach post-run as I train for a 1/2 marathon!

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Nora at A Clean Bake -

This week I made as many ready-to-eat dishes that just need to be heated up with no additional prep. For dinner, there is:
  • Asian slaw with edamame and Crispy baked tofu to mix in
  • Mini turkey meatballs
  • Stewed green beans
  • Carrot Soup with Quinoa to mix in
  • Chicken and gouda sausages
  • Pesto and zoodles (Not pictured)
For breakfast, I made fritatta, hard boiled eggs, and extra quinoa
For lunch, lots of premade salads, wraps and budda bowls (in the tupperware), and baked eggplant slices, plus pre-portioned veggies and hummus for snacks.
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Layne -
Sunday I spent a good amount of time in the kitchen prepping food for the week! I made Peanut Butter Fingers southwest turkey burgers for a quick reheat throughout the week. I also made Skinny Taste’s crock pot salsa Verde chicken (I even made my own salsa Verde to keep sodium down and I got a new food processor so it was super easy!) for dinners throughout the week- gets better each day! I also made a beef version of Cookin’ Canuk’s turkey quinoa zucchini meat balls for my red meat lovin hubby. For a yummy snack I made homemade hummus in my food processor to pair with carrots, red pepper and cucumber! Love preping it all at once, even though the kitchen looks a mess but then able to enjoy the week without the stress of meals!
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This past Sunday I spent about an hour after grocery shopping to prepare for work day lunches and easy weeknight dinners:
 - Washed and chopped broccoli and packed in individual baggies to snack on with hummus at work
 - Cooked wild rice as a side for dinner this week (paired with chicken curry and carrots)
 - Sauteed spinach, pine nuts and mushrooms with a little olive oil to take for lunch
 - Sliced fresh zucchini to roast for zucchini chips for dinner
 - Cooked organic, nitrate free sausage to heat up for breakfast in the morning
 - Baked my gluten free coconut crusted chicken (recipe coming soon to the blog) and packed into individual servings to grab for lunch
 - Washed apples, raspberries and strawberries as sweet treats throughout the week
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Are you food prepping this weekend? Send me your pic! I’m out of submissions!

Here’s what I need from you:

Email me the following:
1. Your Name
2. Your Blog URL (if you have one)
3. A photo of your food prep
4. A short description of what’s in the photo. Tell me what you prepped and how you’re going to use it during the week!

Every Sunday, I’ll post a roundup of the photos I received that week so that you guys can see what others are preparing and hopefully get some inspiration and ideas! I’ll keep this series going for as long as I receive photos, so send one every week if you want to!

Send to: theleangreenbean <at> gmail <dot> com

Tweet and Instagram your pics as well to inspire others!! Use the hashtag #sundayfoodprep . Remember that in order for a pic to be included in the post, you have to email it to me! If you have more than one pic, please make them into a collage before sending!

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Want more inspiration and tips? Read these:

Top 10 Foods for Sunday Food Prep
How to Prep Food on the Weekend

Weekend Prep for Easy Weekday Meals
How to Eat Healthy in College
How to Eat Healthy During the Week

And check out the Food Prep Tab for links to all the previous Sunday food prep posts!

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Let’s chat: Are you prepping food today? Whatcha makin’?

Enjoy!
–Lindsay–

Sponsor Shoutout

Hi Friends!

Time for another Sponsor Shoutout. My July Sponsor was fellow RD Emily over at Zen & Spice. I’m going to let her introduce herself to you guys and share some of her favorite posts!

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Hey everyone! My name is Emily, and I’m a Registered Dietitian from Dallas, Texas. I’m a food lover and nutrition enthusiast who has a fascination for cooking, gardening, practicing yoga and embracing the mind body connection. On my blog you’ll find healthy recipesmotivation strategiesmeditation tips and things that make me happy.

My mission is to inspire you to make healthy choices—not just in food choices but also in being active and maintaining the mind-body connection. The recipes you’ll find here will be geared toward natural, fresh whole foods  as close to their original form as possible.

I love cooking in the kitchen, practicing hot yoga, weight training, biking, reading, painting, practicing meditation, and anything outside in fresh air.”

Read more HERE.

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You can also follow Emily on social media:

Facebook
Twitter
Instagram
Pinterest 

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If you’re looking for a starting place to explore Emily’s blog, here are some of her favorite posts:

pic 1 Sponsor Shoutout

Tips for Overcoming Excuses & Getting the Best Out of Exercise

 

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Cranberry Spinach Salad with Avocado

 

pic 3 Sponsor Shoutout

Beginning a Meditation Practice

 

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How To Dry Your Herbs Using Corkboard

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Huge thanks to Emily for sponsoring. Head over to check out her blog for lots more great posts on nutrition, fitness and more!

Interested in sponsoring for next month? Check out my SPONSOR PAGE.

Enjoy!
–Lindsay–