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No-Bake Peppermint Chocolate Bites

December 12, 2020 by Lindsay

These No-Bake Peppermint Chocolate Bites are simple, healthy and ready in minutes. This gluten-free recipe would make a great addition to your holiday cookie tray!

*Originally published 12/2015.*

Hi friends!

I’ve been making these No-Bake Peppermint Chocolate Bites for 5 years now and they are still a HUGE favorite of mine. I actually make them year-round, usually sans candy cane or white chocolate drizzle, but now that the holiday season has rolled around again, I plan to enjoy adding those crushed candy canes to my next few batches!

These mint chocolate bites come together super quickly, are full of flavor and require just a few ingredients!

Here’s how you make them:

Aren’t these peppermint chocolate bites just so freaking festive?! Makes me want to eat the whole batch ASAP. Also keep in mind that if you like mint and want to forego the candy canes, you could eat these as mint chocolate energy bites year round!

I enjoyed mine straight out of the freezer, but they also do fine stored in the fridge. They don’t really freeze all the way through so you can easily bite into them even right when you take them out.

Enjoy!
–Lindsay–

30+ Kid-Friendly Dinners

December 2, 2020 by Lindsay 2 Comments

These Kid-Friendly Dinners come highly recommended and are perfect to try with your picky eaters. They’re simple, easy and can be served with a variety of side dishes.

Hi friends!

Let’s talk kid-friendly dinners, shall we? Lately, I’ve been in a little bit of a dinner rut when it comes to feeding my family. Survival seems to be the name of the game lately and I don’t have a lot of energy left over for dinner planning. Add in that I’ve got a couple of kids who aren’t the most adventurous eaters and it has me falling into the trap of serving many of the same things over and over.

I decided it was time to learn what some kid-friendly favorites were in other houses so I reached out to my Instagram community and made a list! Of course, some of the responses were the “stereotypical kid dinners”, yet even so, they’re still good ideas! I haven’t made pulled pork sliders in forever and my oldest loves them. So here are 10 easy ideas that don’t even need a recipe:

Spaghetti with Meatballs
Tacos/Nachos
Breakfast for Dinner
Mac and Cheese
Hot Dogs/Pigs in a Blanket
Hamburgers
Quesadillas
Pizza
Chicken Noodle Soup
BBQ Pulled Pork Sliders

Then I made a list of specific types of recipes that were recommended several times like lemon chicken and hamburger helper and asked people to submit links to a specific recipe if they use one and it’s a hit with their family. Here are some fan favorites:

Kid-Friendly Dinners

Cheesy Ham and Rice via Iowa Girl Eats (pictured above)
Lemon Chicken via Ina Garten
Change Your Life Chicken Shawarma via The Lazy Genius
Turkey Pumpkin White Bean Chili via Skinny Taste – top with cheese and Fritos or serve with tortilla chips for scooping
Pizza Pasta Bake via Spend with Pennies

Pasta with Chickpeas via Smitten Kitchen (pictured above)
Creamy Chicken Quinoa Broccoli Casserole via Pinch of Yum
One-Pot Hamburger Helper via The Defined Dish
Double Crust Chicken Pot Pie via Sally’s Baking Addiction or this one from Pillsbury
Easy Chicken Marinade via The Lean Green Bean – after marinating I cook in a pan with carrots and serve with orzo.

Fall Apart Slow Cooker Chicken via Wholefully (pictured above)
Pesto Chicken Tortellini via The Lean Green Bean (make this even easier by using chicken sausage and just mixing it with pasta, pesto and peas)
Skillet Tater Tot Casserole via Iowa Girl Eats
Greek-Style Chicken via The Defined Dish
Honey Soy Salmon

Best Broccoli Cauliflower Cheese Soup via Modern Minimalism (pictured above) Serve with crusty bread for dipping!
Sloppy Joes via Divas Can Cook
Three Layer Lasagna via Barilla
Instant Pot Hamburger Stroganoff via Julie’s Eats & Treats
Shrimp Scampi (replace zoodles with regular noodles if you want. You can also sub chicken for shrimp)

A few more ideas to try:

Chicken Tortilla Soup – especially served with tortilla chips for dipping
Fish Sticks – you could make your own. I buy mine premade. Easy way to get fish into all 3 kids at my house.
Chow Mein – I loved this dish as a kid and I was a VERY picky eater
Stuffed Shells – start simple with just sausage and cheese and then you can start working some veggies in!

Let’s chat:

Do your kids have a favorite recipe?

Enjoy!
–Lindsay–

Leftover Turkey and White Bean Soup

November 23, 2020 by Lindsay 1 Comment

This Leftover Turkey and White Bean Soup is perfect for transforming Thanksgiving leftovers into a new meal. Or make it with chicken any time of year!

Thanks to BUSH’S® Beans for sponsoring this post.

Hi friends!

With the holidays coming up, I am so excited to share this Leftover Turkey and White Bean soup with all of you. If your family is anything like mine, you’ll most certainly end up with leftovers from your holiday meal. My favorite thing to do with leftover turkey is to use it to make soup! And this year I’m pairing it with some BUSH’S® Beans because nobody knows beans better.

BUSH’S® is family-owned, and they truly care about what’s in their food and how they make it….so you can feel good about bringing them into your kitchen!

Usually, I have enough leftovers to eat a holiday dinner, have a repeat of it the next day and STILL have some leftover. By day 2 it can start to feel a bit repetitive so with this soup I wanted to transform the leftover turkey into something totally different.

Turkey and White Bean Soup

Enter BUSH’S® Beans! In this soup we’re using two cans of beans, one as a main ingredient and the other as a special addition to puree and help thicken! It’s a super easy way to make your soups creamier while also adding some extra protein and fiber.

Want to use up even more holiday leftovers? You could put some leftover mashed potatoes in the bottom of your bowl before serving! And use the turkey bones to make your own broth!

Here’s the lineup of soup ingredients:

BUSH’S® Beans – You can use either of their white beans. I used a mix of Cannellini and Great Northern Beans.
Leftover turkey – You could also use leftover cooked chicken.
Corn – Canned or frozen work well
Green chiles – I use mild but you can grab medium or hot if you like a little kick!
Bell pepper – Any color but green should work great.
Onion & Garlic
Broth – Chicken broth or vegetable broth.
Spices – Cumin and chili powder bring the flavor of this soup to life!

Here’s how you make it:

Looks delicious right?! Like I mentioned, if you don’t have leftover turkey, this soup would be great any time of year using cooked chicken. Rotisserie chicken is a great option to make this a quick and easy weeknight dinner.

Top your soup with avocados, cheese and crushed tortilla chips!

Enjoy!
–Lindsay–

Gluten-Free Pumpkin Bean Bread

November 16, 2020 by Lindsay 17 Comments

This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too! The whole family will love it!

Gluten-free pumpkin white bean bread with coffee

Thanks to BUSH’S® Beans for sponsoring this post.

Hi friends!

I am so excited to share this Pumpkin White Bean Bread recipe with you guys today and even more thrilled to announce my latest brand partnership with BUSH’S® Beans! If you’ve been around for any length of time, you know I’m a huge fan of beans. You’ve seen my use them regularly in dinner recipes like these Asian Farro White Bean Bowls and this Sweet Potato Chicken Chili. I also often add them to my Instant Pot Peanut Noodles. They’re also a staple in almost all my soups!

White Bean Baking Recipes

But did you know that one of my absolute favorite ways to use beans is in baking?! That’s right. They are the perfect addition to your muffins, bars and quick breads. And nobody knows beans better than BUSH’S®. Their beans are a naturally gluten-free plant-based protein and they select only the best beans, never compromising on ingredient quality!

Try them in these recipes too:

I’m also a fan of adding lentils to baked goods. Try these higher-fiber Healthy Pumpkin Muffins with red lentils or my Lentil Banana Muffins. Both can be made gluten-free using a 1:1 gluten-free flour blend.

Pumpkin Bread Gluten Free

pumpkin, great northern beans, eggs, brown sugar and oil in a food processor

Baking with beans is an easy way to add some fiber and protein to your favorite snacks. My Sweet Potato White Bean Bars are one of my favorite recent recipes and since we’re in full-on Fall mode over here, I decided what better time to play off of those and give a little upgrade to a classic pumpkin bread recipe?!

This Gluten-Free Pumpkin Bean Bread couldn’t be easier. Here’s what you’ll need:

BUSH’S® Great Northern Beans – they have a super mild flavor and are perfect for baking
Pumpkin – make sure you grab 100% pumpkin puree not pumpkin pie filling
Eggs
Brown Sugar – you could try subbing white sugar or maple syrup but I haven’t tried it myself yet
Oil – I use avocado oil for its mild flavor
Vanilla extract
Flour- I use a gluten-free all-purpose mix (be sure to choose one with xanthan gum) but you can easily use white or white whole wheat flour instead
Baking soda
Baking powder
Cinnamon – I use just cinnamon for this recipe but you could use pumpkin pie spice or do half cinnamon/half ginger

Pumpkin white bean bread with can of white beans and coffee

Since this is made in the food processor, it really couldn’t be easier. Just add the wet ingredients, blend until smooth, add the dry ingredients, blend again, pour into a loaf pan and bake!

Here’s the recipe:

Pumpkin Bean Bread

See what I mean? So easy. Just dump, blend and bake!

This Pumpkin White Bean Bread will definitely become your go-to snack. It's packed with fiber and protein and can easily be made gluten-free. Plus it's kid-friendly. The whole family will love it!

Let me know if you try this one!

Enjoy!
–Lindsay–

100 Healthy Toddler Meals

November 3, 2020 by Lindsay 32 Comments

Looking for healthy toddler meals? Here are 100 real-life toddler plates with ideas for breakfast, lunch and dinner from a Registered Dietitian to inspire you.

Looking for healthy toddler meals to feed your kid? Here are 100 plates with healthy toddler meal ideas

(Originally published October 2016)

Hi Friends!

When my oldest child was a toddler, I took SO many photos of his toddler food. So many more than I take of my third kid’s plate as a two-year-old 🙂 As I started sharing them, people constantly asked me for more healthy toddler meals so I started saving the photos and rounding them up into large posts like this.

Food for toddlers can be tricky and I’m hopeful that posts like this help inspire some parents who might be stuck in a mealtime rut!

For more ideas, check out my other roundup post of 150+ Simple Toddler Meal Ideas.

If you have kids that are a little older and you need lunch box ideas, I have a whole guide- A Month of Easy Packed Lunch Ideas For Kids to help you out!

Food For Toddlers

Plates are from Replay Recycled (aff link).

Cornbread + Spanish Rice + Mexican Chicken Skillet
Peaches + Sheet Pan Pork Chops w/ Sweet Potatoes & Apples
Sweet Potato + Tortellini +Apples + Chicken Sausage
Sweet Potatoes + Peas + Cajun Meatloaf + Hummus

Siggis 4% Vanilla Yogurt + Blueberries + Barely Banana Protein Pancakes w/ smashed berries
Apples + Avocado + Annie’s Organic mac & cheese + peas
Sweet Potato + Tortellini + Blueberries + Avocado Toast + Chicken Sausage
Dave’s Killer Bread 21 Grain Toast w/ butter + Mandarin Oranges+ Scrambled Eggs

Maple Hill Creamery Plain Full Fat Yogurt + Peaches + Aussie Bite + Turkey
Avocado + Pears + Barely Banana Protein Pancakes w/ smashed berries
Mediterranean Skillet Chicken Pasta w/ ketchup + Homemade Crockpot Cinnamon Applesauce
Cottage Cheese + Grapes + Whole Wheat Yogurt Waffles

Yogurt + Blueberries + Apple Cinnamon Breakfast Bar
Pears + Peas + Chicken & Black Bean Quesadilla
Pears + Yogurt + PB Apple Cinnamon Oatmeal
Tortellini w/ pasta sauce + Grapes + Egg Waffle

Whole Wheat Yogurt Waffle w/ peanut butter + Blueberries + Turkey
Grapes + Cottage Cheese + PB & J Toast
Sweet Potato + Pears + Tuna Quinoa Cake w/ ketchup
Strawberries + Avocado Toast + Pulled Pork with hummus

Dave’s Killer Bread 21 Grain Toast + Strawberries + Fried Egg
Baked Beans + Mac & Cheese + Pulled Pork (our fav takeout meal)
Pears + Roasted Squash w/ cottage cheese + Pork & Hummus
Mandarin oranges + plain Siggis 4% yogurt + sausage + Apple Cinnamon Breakfast Bar

Applesauce + Sweet Potato + Lasagna
Pears + GF Pumpkin Yogurt Bar + Pork
Baked Beans + Apple Sauce + Tuna Quinoa Cake
Red pepper strips + Apple + Turkey, Cheese & Hummus Roll-up

Pumpkin Energy Ball + Cucumber + French Toast Waffle (dip bread in batter & put on waffle iron)
Peaches + Steamed Mixed Veggies + Rotisserie Chicken & Tortellini w/ marinara
Polenta + Pears + Brown Sugar Roasted Squash + Grilled Chicken
Peanut Butter Toast + Prunes + Slow Cooker Creamy Pumpkin Chicken

Chicken Tortellini (Costco) + Steamed Veggies + Rotisserie Chicken
Plain yogurt + peaches + banana bread muffin
Grapes + Sweet Potatoes + Slow Cooker Honey Garlic Chicken Thighs
Strawberries + Mac and Cheese + Turkey

Peas + Edamame with hummus + Turkey and Avocado Grilled Cheese
PB & J Toast + Avocado + Turkey
Cottage Cheese + Pumpkin Muffin + Hard Boiled Egg
Pasta + Corn + Crockpot Meatballs

Peas + Applesauce +Baked Salmon + Chicken & Cheese Tortellini (from Costco)
Cheese quesadilla + Frozen peas + Beer Braised Pulled Pork
Deconstructed Meatball Sub + Maple Bacon Roasted Carrots
Apples + Leftover Pumpkin pie + Turkey + Avocado

Cottage cheese + Pears + Sweet Potato Bite + Life cereal
Blue Corn Tortilla Chips + Green Bean Casserole + Cheesy Chicken
Hummus + Strawberries + Smoked Salmon (we get it at Costco)
Cottage cheese + Clementine + Hard Boiled Egg (from Costco) + Smoked Salmon

Sweet Potato Fries + Clementine + Freezer Chicken Tenders
Sweet Potato Protein Cookie + SimplyNature Broccoli Bites (from Aldi) + Chicken Sausage
Clementine + Cucumbers with Hummus + Turkey (Plainville Organic) & Crackers
Clementine + Steamed Sweet Potato + Stuffed Shells

Clementine + Cottage Cheese + Whole Wheat Yogurt Waffle with peanut butter (I love Crazy Richard’s)
Fresh Mozzarella + Deconstructed Chicken Sausage Skillet with Zoodles
Clementine + Broccoli Bites + Paleo Turkey Sweet Potato Meatballs
Broccoli Bites + Mandarin Oranges + Instant Pot Asian Chicken

Applesauce + Cottage Cheese + Peanut Butter & Jelly Toast (on Dave’s Killer Bread)
Pears (in 100% juice) + Cottage Cheese + Waffle French Toast
Blueberries + Mini Bell Peppers + Instant Pot Pulled Chicken (just chicken breasts + broth) + Hummus
Roasted Sweet Potatoes + Blueberries + Smoked Salmon

Cinnamon Roasted Sweet Potatoes + Grapes + Green Beans + Instant Pot Asian Chicken
Cottage Cheese + Clementines + Egg Wrap
Sweet Potatoes + Blueberries + Smoked Salmon
Sweet Potato Bite + Raspberries + HB Egg + Shrimp with Sweet Thai Chili Sauce

Raspberries + Polenta + Cheesy Pesto Chicken
PB Toast + Avocado + Turkey + Hummus
Meatball Sub + Green Beans
Raspberries + Cottage Cheese + Shredded Chicken + Marinara + Sweet Potatoes

Sweet Potatoes + Broccoli Bites + Lemon Garlic Chicken
PB Banana Oat Muffin + Siggi’s 4% Blueberry Yogurt + Egg Wrap
Blueberries + Blueberry Yogurt + HB Egg + Bite of donut
Applesauce + Blueberries + HB Egg + Sweet Potato Bite

Cottage Cheese + Donut + Clementine + French Toast Waffle
Strawberries + Peas + Sweet Potato Protein Cookie + Slow Cooker Honey Garlic Chicken Thighs
Apples + Squash Yogurt Dip + Avocado Chicken Burger
Strawberries + Sweet Potato + Cheeseburger

Pasta + Steamed Carrots + Shrimp
Mashed Sweet Potatoes + Pears + Turmeric Yogurt Chicken
Mandarin Oranges + Yogurt + Egg + Sweet Potato Bite
Sweet Potato Protein Cookie + Grapes + Pesto Pasta + leftover chicken something or other

Mac & Cheese + Roasted Green Beans + Turkey & Hummus Roll-ups
Sweet Potato + Clementine + Egg Wrap + Hummus
Strawberries + Cottage Cheese + PB & J Roll-up
Cottage Cheese + Mixed Veggies +BBQ Chicken + Broccoli Bites

Paprika Roasted Sweet Potatoes + Blueberries + Garlic Chicken + Hummus
Mixed Veggies + Apples + Turkey + Triscuits
Clementine + Siggi’s Plain Whole Milk Yogurt + Life Cereal + Coconut Oil Banana Muffin
Strawberries + Baked Beans + Sheet Pan Italian Salmon and Green Beans

Hope this helps give you some new ideas!

Looking for healthy toddler meals? Here are 100 real life toddler plates with ideas for breakfast, lunch and dinner from a Registered Dietitian to inspire you.

Gluten-Free Sweet Potato Brownies

October 2, 2020 by Lindsay 59 Comments

These Gluten-Free Sweet Potato Brownies are flourless, sweetened with dates and full of chocolate flavor. They taste so good you’ll never believe they’re a healthy dessert!

*Originally published June 2014*

Hi Friends!

These Gluten-Free Sweet Potato Brownies have been a staple around here for over six years so I decided it was time to remind you about them in case you missed them the first time around!

This is by far one of my favorite recipes on the blog because they’re so easy to make in the food processor, they taste great and no one will believe you when you tell them what’s in them!

To make these brownies you just need a few simple ingredients:

Medjool dates – if yours aren’t soft and squishy, try soaking them in hot water for 10 minutes first!
Mashed sweet potato – to make one quickly, stab a sweet potato all over with a knife and microwave 5-6 minutes.
Peanut butter- you could also use almond butter or another nut or seed butter
Eggs
Cocoa powder – unsweetened is best!
Applesauce – you could probably also sub mashed banana
Baking soda
Chocolate chips – we like Hershey’s special dark

That’s it! Minus maybe the dates, I bet you have all of the ingredients already in your pantry. If you’re feeling skeptical as to whether these will turn out without having any flour, you’re not alone…but believe me when I tell you they’re worth a try!

Gluten-Free Sweet Potato Brownies

Here’s the recipe:

Aren’t they pretty?!

I like topping them with peanut butter but you can also enjoy them plain or sprinkle some chocolate chips on top right when they come out of the oven and then spread them into a frosting once they warm up!

Enjoy!
–Lindsay–

Sweet and Spicy Oven Roasted Brussels Sprouts with Chicken Sausage

September 29, 2020 by Lindsay Leave a Comment

These Sweet and Spicy Oven Roasted Brussels Sprouts with chicken sausage make the perfect sheet pan dinner. And the two-ingredient sauce couldn’t be easier!

Hi friends!

I’ve got a super-easy dinner idea to share with you and it’s perfect for Fall! Lately we have fallen in love with brussels sprouts over here, which is so hilarious to me because I grew up hating them. My dad loves them and I always thought they were so gross. But in an effort to up my cruciferous vegetable intake, I decided to give them another try and I’ve discovered that oven roasted brussels sprouts are much better than steamed and if you add a sweet and spicy sauce, they’re a winner for sure.

The sweet and spicy sauce was inspired by my fellow RD Kim who just released an awesome cookbook called How To Cook Vegetables (aff link). If you’re looking for some fun new ways to try veggies, definitely check it out!

Sweet and Spicy Oven Roasted Brussels Sprouts

I’ve been making this meal at last once a week for the past month and the brussels sprouts themselves at least twice a week! My favorite hot sauce is the Jalapeno Condiment from Yellowbird Foods. It’s got a kick but isn’t overwhelming. They’ve also got a serrano and habenero version if you want more heat! To balance out the spicy I use maple syrup.

And to turn this into an easy dinner, I add chicken sausage to roast along with the sprouts and then cook some sweet potatoes on another sheet pan. You could also microwave a couple sweet potatoes ahead of time and just reheat them!

Here’s the super simple recipe:

Easy right? If you think you don’t like brussels sprouts, definitely try this combo. And if you still don’t like them, you could sub broccoli or cauliflower.

Enjoy!
–Lindsay–

Gluten-Free Pumpkin Yogurt Bars

September 14, 2020 by Lindsay 60 Comments

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and you can customize with your favorite mix-ins!.

*Originally published June 2016. Updated Sept 2020*

Hi friends!

I first shared these Gluten-free Pumpkin Yogurt Bars four years ago and they’re still a weekly staple at our house…and not just in the fall! I make them year-round and they’re one of my favorite gluten-free pumpkin recipes, as well as my kids.

I first started making these when my oldest was a young toddler. They’re perfect for young kiddos because they’re moist, not super crumbly and you can make them with no added sugar if you choose! Top them with peanut butter too add some healthy fats to your meal or snack or customize to your liking by adding mix-ins like chocolate chips, Craisins, nuts or seeds.

You only need a few simple ingredients to make these:

Pumpkin – be sure to get 100% pumpkin puree for canned pumpkin recipes, not pumpkin pie filling.
Yogurt – I use plain, but you could use vanilla. You can also use milk (try plant-based to make them dairy-free) or even kefir.
Eggs – I haven’t tried it, but you can probably sub flax eggs if needed
Peanut butter- you can use your favorite nut or seed butter
Maple syrup – I originally shared this recipe using a jar of baby food prunes. Since my kids are older now I don’t always have those on hand so I use maple syrup, but prunes are a great way to naturally sweeten this recipe
Oat flour – Make your own by just grinding some oats in the food processor. I’ve also used white whole wheat flour and that works fine too.

Gluten-Free Pumpkin Yogurt Bars

These Gluten-free Pumpkin Bars can be whipped up in just one bowl and they’re perfect for baking with kids! Since they’re moist, it’s best to store them in the fridge.

Here’s the recipe:

Pretty simple right? These will be a little bit moist inside like most baked pumpkin recipes…and they’re not super sweet. If you want them sweeter, add a little more maple syrup or use vanilla yogurt instead of plain. I store mine in the fridge.

Enjoy!
–Lindsay–

Maple Cinnamon Sunflower Seed Butter

September 3, 2020 by Lindsay 38 Comments

This Maple Cinnamon Sunflower Seed Butter is nut-free, allergy-friendly and a fun way to change things up from traditional nut butter. Easy to make at home and perfect for nut-free schools and daycares.

*Originally published June 2015*

Hi Friends!

Back to school season is here and this Maple Cinnamon Sunflower Seed Butter is is must-try recipe. It’s an easy substitute for the peanut butter or almond butter you typically use toast or sandwiches with and it’s incredibly easy to make at home. Plus it’s perfect if your school or daycare is nut-free.

Although I typically prefer my nut butter to use just two ingredients, nuts and salt, I’ve decided that adding a couple extra ingredients to this version is worth it. Especially if your kiddos are used to eating peanut butter.

Sunflower seeds have a bit of a different taste and while they don’t taste bad, I’ve found that adding a little extra sweetness and flavor is helpful when introducing a new food like this. As they adjust to the taste, you can always decrease the amount of maple syrup you add.

Maple Cinnamon Sunflower Seed Butter

For this seed butter, you need just a few simple ingredients:

Sunflower seeds – I made this with both roasted and raw sunflower seeds and prefer to use roasted. If you choose raw, you can toast the seeds in the oven for 10 minutes or so to help release their natural oils but for me, buying them roasted is easier because I can skip that step.
Cinnamon – Adds so much flavor.
Maple syrup – for sweetness. Start with a little and add more as needed.
Vanilla – Optional but another way to add flavor.
Salt – as much or as little as you’d like!

And that’s it! The maple, cinnamon and vanilla add a fun twist to classic, plain nut and seed butter. Use it on sandwiches, smoothies, or sauces or add to your morning oatmeal. And if you’ve never made nut or seed butter at home, consider this a kick in the pants, encouraging you to give it a try. And add some flavor to make things a little more exciting!

Here’s how you make it:

Feel free to adjust the maple, cinnamon and vanilla to fit your flavor preference. Just know that if you add more liquid after you’ve already got it nice and creamy, it will probably seize up for a little while. Just let the processor continue to run and it will smooth back out! The batch in the pictures is made with raw sunflower seeds so it didn’t get quite as smooth as it does when you start with roasted sunflower seeds.

Enjoy!
–Lindsay–

Peach Zucchini Smoothie Bowl

August 24, 2020 by Lindsay 5 Comments

This Peach Zucchini Smoothie Bowl is the perfect way to add some extra vegetables to your smoothie! Frozen zucchini adds creaminess without changing the flavor.

Originally published September 2017*

Hi friends!

This Peach Zucchini Smoothie Bowl is a favorite around here with my boys. I have a rotation of veggies that I go through to add to smoothies, including spinach (check out our go-to smoothie), cauliflower (you can try it in this Blueberry Cauliflower Smoothie ) and today we’re moving on to zucchini as our veggie of choice, which is perfect because your gardens and/or the farmer’s markets are probably overflowing with them right about now.

The end of summer is the perfect time to stock your freezer with zucchini so you can enjoy it in your smoothie year-round! I like to steam mine first because it’s easier to digest for some people (including me) but you can freeze it raw if you want. To steam, I just dice it up, put it in a glass bowl with a little water, cover with a paper towel and microwave 2-3 minutes. Cool completely and then freeze on a baking sheet. Transfer to a freezer-safe bag once frozen. I made this a bowl because I have a personal preference for extra thick smoothies but with a little extra liquid, you can easily make this a drinkable smoothie.

Here’s what you need for this smoothie:

Zucchini – raw or steamed, but freeze it first either way before using in smoothies.
Peaches – you can really use any fruit you want if you don’t have peaches on hand.
Yogurt- vanilla will add a little extra sweetness or you can use plain.
Dates- optional but i usually throw in a couple for added sweetness and fiber.
Water – I typically use water for my liquid but you could do a mix of any: water, juice or milk

Peach Zucchini Smoothie Bowl

My kids have been gobbling this smoothie up this summer because I sliced and froze a ton of peaches after we got a big delivery from the peach truck. However, once we work our way through our stash, i’ll probably make this same smoothie with frozen wild blueberries. If you or your kiddos aren’t into drinking green stuff, blueberries are perfect for hiding the green color!

Here’s how you make it:

So easy right? Even if you don’t like this flavor combo, definitely try zucchini in your next smoothie!

Let’s chat:

What’s your favorite veggie to add to smoothies?!

Enjoy!
–Lindsay–

Microwave Egg Sandwich

August 20, 2020 by Lindsay 70 Comments

This Microwave Egg Sandwich is quick, easy and ready in 2 minutes making it the perfect breakfast or snack on a busy day.

Microwave Egg Sandwich with avocado and cheese and grapes and yogurt on the side

*Originally published December 2012*

Hi Friends!

Allow me to introduce you to this microwave egg sandwich. I first shared it on the blog 8 years ago and I still make it regularly so I decided it was time for it to be brought back into the spotlight again. This is actually my three-year-old’s favorite way to eat an egg. She asks for one several times a week for breakfast or snack time.

The key to this super fast sandwich is cooking the egg in the microwave. You can use a large ramekin (I have some 16oz ones that are about 4.5 inches across on the bottom) but usually I just use our everyday bowls that came with our plate set.

Spray the bowl, add an egg, stir it up. Cover with a paper towel and microwave. You’ll have to play around with the time for your own microwave but mine takes 35-40 seconds!

Microwave Egg Sandwich

As far as the sandwich goes, your options are endless! You need:

Bread – we just use regular sandwich bread but any bun, roll or bagel would work!
Egg – I’ve tried making two eggs at once and it never works out so if you want more than one egg for your sandwich, I recommend making them one at a time.
Toppings – Avocado and cheese are our go-to’s but you could add baby spinach, roasted red peppers, bacon, etc!

Eat your sandwich on the run or pair it with yogurt and fruit for a balanced sitdown breakfast.

If you’re looking for another breakfast sandwich option try my Huevos Rancheros Breakfast Sandwich!

Here’s how you make it:

Tell me, will you try this? I hope so! It’s one of our favorites.

This Microwave Egg Sandwich is quick, easy and ready in 2 minutes making it the perfect breakfast or snack on a busy day.

Looking for more quick egg recipes?

Enjoy!
–Lindsay–

Strawberry Chicken Spinach Power Salad

August 18, 2020 by Lindsay 12 Comments

This Strawberry Chicken Spinach Power Salad is perfect for summer! It’s packed with protein, fresh produce & nuts and topped with a lemon poppyseed dressing. A great recipe for lunch or dinner!

*Originally published June 2016*

Hi Friends!

Allow me to share this Strawberry Chicken Spinach Power Salad with you because it’s about to become your new favorite summer salad. I’ve been a fan of a simple strawberry spinach salad for years now but more often than not, I want to make it a bit heartier. This salad has all my favorite components:

Leafy greens – I use spinach but if you’re not a fan, you could use whatever type of lettuce you have on hand, spring greens, kale etc.
Lean protein – I usually opt for chicken because I always have it on hand but steak would be good or you could try chickpeas, hard boiled eggs or white beans for a vegetarian version
Fruit- If you haven’t tried fruit on your salad you’re missing out! Any type of berries are a fabulous addition in the summer. Peaches are also great!
Healthy fats – Both avocado and nuts add healthy fats to the salad and help boost the satiety factor. I grab pecans when I have them but slivered almonds or even pumpkin or sunflower seeds would add a nice crunch!
Cheese – I love adding some crumbled feta to my salads for a boost of flavor
Vegetables – Corn and red onion are a few of my favs but carrots, red peppers and roasted sweet potatoes are also great!

Strawberry Chicken Spinach Power Salad

I have a simple homemade lemon poppyseed dressing that I love but feel free to use storebought balsamic, honey mustard or even Italian dressing!

Here’s how you make this salad:

Pretty simple. Like with most of the salads I share, you don’t really need specific quantities and feel free to add or subtract ingredients based on your preferences.

To make this salad even easier, use food prep! Grill or bake some chicken ahead of time and cook some fresh corn on the cob. You could also slice some strawberries and red onion and store in tupperware containers in the fridge. Then, when it’s time for lunch or dinner, just quickly assemble everything!

Looking for more salad ideas? Check out these posts:

Enjoy!
–Lindsay–

Easy Chicken Marinade (only 4 ingredients!)

August 4, 2020 by Lindsay Leave a Comment

For this easy chicken marinade, combine oil, red wine vinegar, honey and garlic for perfectly juicy chicken every time. Cook it any way you want – on the grill, in the air fryer or in the oven!

Hi friends!

I’ve been meaning to share my favorite 4 ingredient chicken marinade and finally got my act together to share it with you! It really could not be any simpler. I’m not a huge meat eater and most of the meat I do eat is chicken so I’ve been searching for a while now to find a marinade that would add flavor, keep it juicy and not take forever to throw together.

Chicken Marinade Simple

For this chicken marinade 4 ingredients are needed:

Avocado oil
Red wine vinegar
Garlic
Honey

You could use a neutral oil if you don’t have avocado oil. Red wine vinegar is a key ingredient so don’t skip that! Garlic adds a subtle flavor. You could add onion as well. Honey balances the vinegar. Play around with the amount to find your desired sweetness.

This marinade is perfect for food prep. Want to learn more about meal prep? I have a whole course where I teach you! Check out Mastering Food Prep for all my best tips and tricks.

Easy Chicken Marinade

So after you use this easy chicken marinade – I leave mine overnight but I’d aim for 4-24 hours. Then, cook the chicken any way you want!

Easy Chicken Marinade For The Grill

You could:

Grill it! This is our go-to cooking method in the summer. I typically use chicken breasts but this would be the perfect marinade for chicken thighs on the grill.
Use the air fryer – I recently discovered that I could use my air fryer to make chicken breasts and it’s so easy. I set mine for 400 degrees and cook 13-18 minutes depending on the thickness.
Bake it- Try cutting it into large chunks and using it in a sheet pan meal!

Here’s the marinade recipe:

See what I mean? So simple and SO delicious.

4 Ingredient Chicken Marinade

What’s your favorite chicken marinade?

Enjoy!
–Lindsay–

Easy Freezer Prep Oatmeal Cups

July 27, 2020 by Lindsay 4 Comments

These Easy Freezer Prep Oatmeal Cups are the perfect recipe for a make-ahead breakfast. They’re easy to customize and a great way to use those summer peaches!

Hi friends!

Allow me to introduce these easy freezer prep oatmeal cups to you. They’re a game-changer when your kiddos want oatmeal for the 100th morning in a row and you just don’t feel like getting out all the ingredients. Just pull a couple of these out of the freezer, add a splash of milk and pop them in the microwave! So easy.

Not only are these oatmeal cups super easy, they’re also easy to customize. I use peanut butter or almond butter in mine but any nut or seed butter would be great. It’s a great way to use up those summer peaches, but you could easily sub another fruit. Use dairy or non-dairy milk, cook the oatmeal however you want to, add your favorite mix-ins….you get the idea.

The good thing about this recipe is that the method is more important than the recipe itself. You can simply take your favorite oatmeal recipe, however, you prefer to make it and then freeze and heat as directed below. But, just in case you don’t already have a favorite oatmeal recipe, I’ve included my go-to recipe below!

Want to learn more about foods that are great for meal prep? Check out my Mastering Food Prep course.

Freezer Prep Oatmeal Cups

Here’s how you make it:

It’s so convenient to have these on hand. Young kids can easily pull a few out and heat themselves breakfast!

Enjoy!
–Lindsay–

Healthy Snack Ideas

July 13, 2020 by Lindsay Leave a Comment

Looking for healthy snack ideas? This resource is for you. Created by a Registered Dietitian and full of quick and easy balanced snack ideas, both homemade and store-bought for kids and adults!

My latest project is finally live! If you’re struggling with snack time and feel like you’re stuck in a rut serving the same few things over and over then this resource will be a game-changer for you!

Here’s what’s included:

What Makes A Good Snack: A little about my definition of a healthy snack and what I aim to include.
Simple Snack Pairings: 50+ ideas for simple, healthy snacks that can be made at home and some simple snack pairings.
40+ Snack Components: Snack component ideas divided into carbs and proteins/fats so you can mix and match your favorites to make a balanced snack.
Favorite Snack Bars for Kids & Adults: 20+ storebought snack bars I like for kids and adults, plus what I look for when choosing a bar.
Lower Sugar Cereals: 30 lower sugar cereals that can be part of a balanced snack for and my criteria for choosing them.
50 Store-Bought Snack Ideas (+favorite crackers): Some of my favorite store-bought brands and products to serve as snacks.
Allergy-Friendly Snack Ideas: Homemade and store-bought snack lists for vegan, peanut/tree nut-free and gluten-free diets.
Snack Recipes: Links to some simple snack recipes from some of my favorite bloggers.
Non-Perishable & Prep Ahead Snack Ideas: Ideas for snacks that can be made ahead of time and snacks that don’t require refrigeration.
Tips For Trying New Foods: Tips for using snack time to make trying new foods fun for kids, plus a printable new food rating chart.
How I Do It: Quick explanations for how I make some of our most common snacks.
20+ Veggie-Packed Baked Goods: Muffin and bar recipes from the blog that are full of veggies/beans/legumes and make great snacks.

Already know you need this in your life??

Click here to snag your copy.

Want more details? Here’s a more detailed look at some of the highlights.

I talk a little about what makes a good snack and share some balanced snack ideas plus some super simple combos.

I share 20 or so of my favorite store-bought snack bars for kids and another list for adults, plus what I look for when choosing a bar.

I share some of my favorite store-bought snacks and crackers.

I share some allergy-friendly snack lists for gluten-free, vegan and peanut/tree nut-free snacks, both homemade and storebought.

And so much more!!

Grab your copy ASAP.

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Happy snacking!

–Lindsay–

Steak Cobb Salad

June 18, 2020 by Lindsay 13 Comments

This Steak Cobb Salad Recipe is packed with protein and nutrients, easy to assemble and makes a great lunch or dinner option as the weather gets warmer.

*Originally published April 2016. Post updated June 2020*

Hi Friends!

Allow me to introduce this Steak Cobb Salad. If you’re a long-time reader, you know that I’m not a huge red meat eater, but that it’s hubby’s fav. My older kids eat burgers and my oldest loves steak like his daddy so we’ve been adding it into the rotation lately.

That being said, if you’re not a steak fan like me, you can easily sub chicken for steak in this salad and it’s still delicious. This is one our summer favorites because it’s easy to throw together and makes such a filling meal without heating up the kitchen.

Steak Cobb Salad

You guys know that hubby is the salad lover out of the two of us. While he would happily eat a bowl of lettuce with some dressing alongside a meal, sometimes it’s fun to “beef up” the salad (see what I did there?!) and turn it into a full meal.

This is a bit of a non-traditional cobb salad. I used crumbled feta instead of blue cheese and added a honey mustard dressing…but the flavors all work well together and it’s both light and hearty….perfect for lunch or dinner as the weather starts to warm up!

Here’s how you make it:

Because it’s our favorite, I served this with a basic honey mustard dressing made by combining mustard, honey, oil and a little vinegar. But feel free to use whatever type of dressing you prefer! Ranch or blue cheese would be good!

Let me know if you try this salad this summer!

Enjoy!
–Lindsay–

Easy Turkey Meatloaf with Vegetables

June 10, 2020 by Lindsay 4 Comments

This Easy Turkey Meatloaf Recipe with Vegetables makes a great weeknight dinner. You can also easily double the recipe and freeze half for another busy night.

Hi friends!

I’ve got an easy dinner recipe to share with you today. Meatloaf is one of those meals I remember not really liking while I was growing up. While I still wouldn’t call it my favorite meal as an adult, it is one that I now enjoy and keep in my rotation. One of my favorite things about it is that it freezes well. When i make it, I almost always double the recipe and freeze half. I even pre-slice before freezing so that I can easily pull out just 2-3 slices for a quick meal vs the whole loaf.

This recipe in particular is one I tested a few times. I often added riced vegetables to my meatballs but hadn’t yet tried it with meatloaf. I wanted to find a recipe that included some extra veggies but still held together well after baking.

For my recipe, I use carrots, zucchini and mushrooms but you can certainly use other veggies you have on hand. I choose to saute my vegetables before mixing them with the meat because I want them to cook down a bit and release some of the moisture they hold so that they don’t make the meatloaf soggy.

Easy Turkey Meatloaf with Vegetables

When I make this recipe, I use anywhere from 1 to 1.5 cups of vegetables with great success but when I tried 2 to 2.25 cups I found the loaf got too soggy and didn’t stick together well, so don’t try to cram too many vegetables in there!

Here’s the recipe:

Simple right?

If you’re not a fan of bbq sauce you could always glaze or serve with ketchup for dipping.

Let me know if you try this recipe!

Enjoy!
–Lindsay–

Broccoli Slaw with Ramen

May 26, 2020 by Lindsay 1 Comment

This Broccoli Slaw with Ramen recipe is perfect for summer. It’s packed with vegetables and protein and the simple dressing is full of flavor. Perfect for food prep and tastes great as leftovers.

Hi friends!

So excited to share this Broccoli Slaw with Ramen salad with you guys! This is a twist on a salad my mom made all the time growing up. It brings back memories of summer and when I made it for the first time in a while last week, I knew immediately I would need to remake it to share with all of you.

It’s perfect for making ahead of time because it just gets better as it sits in the fridge. It’s also a great way to repurpose leftover chicken!

I use broccoli slaw as the base because we always have it on hand but last week I actually made it with a bagged salad mix of kale and cabbage and it turned out great that way as well. I make mine with a mix of chicken and white beans but you could easily make it vegetarian with just beans. Chickpeas would also be great!

Broccoli Slaw with Ramen

Here’s how you make it:

This is a must-try recipe, my friends! Hands-on prep time is about 5 minutes and it tastes great all week.

If you like this recipe, you might also like:

Enjoy!
–Lindsay–

Asian Farro White Bean Bowls

May 11, 2020 by Lindsay Leave a Comment

This Asian Farro White Bean Bowls recipe is perfect for a quick and easy vegan dinner. Ready in 15 minutes and full of flavor.

Hi friends!

I’ve got a quick and easy recipe to share today. It’s vegetarian (vegan actually) but still packs a protein punch thanks to the farro and great northern beans and it comes together super quickly.

I love that these Asian Farro White Bean Bowls can be eaten hot or cold, depending on your preference. And the easy peanut sauce adds lots of flavor without being overly complicated. I’ve been enjoying it for both lunch and dinner for the past couple of weeks.

After eating my Instant Pot Asian Peanut Noodles on repeat for several months, I wanted to change things up a little bit but keep the same flavor profile because I just love it so much.

First I swapped noodles for farro, went with white beans instead of chicken, and packed it with riced veggies. Don’t let riced veggies intimidate you. Basically all it means is finely chopped and really all you have to do is pull out the food processor. My veggies of choice were carrots and broccoli slaw. Just dump half a bag of broccoli slaw into the food processor and process for about 10 seconds. For the carrots, I just toss in some big chunks of carrots and let it process until they’re finely chopped.

Asian Farro White Bean Bowls

This comes together super quickly because you really don’t have to cook the riced veggies very long. I saute for about 5 minutes so they’re cooked a little bit but still have a bit of crunch. If you don’t have beans, you could use chickpeas. You could even add meat if you wanted to.

Here’s the recipe:

What do you think? I promise you it’s worth a try!

Enjoy!
–Lindsay–

Sweet Potato White Bean Bars

April 26, 2020 by Lindsay 94 Comments

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They’re kid-friendly, nut-free and full of fiber!

Sweet Potato White Bean Bars - stacked, on cooling rack and a bowl of beans

Hi friends!

Meet my Sweet Potato White Bean Bars…my latest creation and a snack that all three of my kids enjoy. My neighbor recently ordered 6 russet potatoes in her grocery pickup order and since they were all out, they gave her 40 (yes forty) sweet potatoes instead. When she asked if I could use some, I knew a new recipe was in order.

If you’ve been around awhile, you may have already tried my White Bean Muffins. My youngest LOVES great northern beans so I’ve taken to stocking the pantry with them and after I made those muffins, I found they’re great for baking because they have a very mild flavor. They pair great with sweet potatoes!

Baking with White Beans Recipes

Want more ways to use beans in baking? Try:

If you’re looking for more recipes using sweet potatoes, here are 20+ Baked Sweet Potato Recipes.

Sweet Potato White Bean Bars

I also love using sweet potatoes in baked goods. Have you tried my GF Sweet Potato Brownies , Sweet Potato Protein Cookies or Sweet Potato Banana Bites? I wanted to combine sweet potatoes and beans and I also wanted to make a snack that was nut-free (my white bean muffins have peanut butter in them).

So behold these bars! These were approved by all three of my kids. To be honest I was shocked that my older two liked them. But I’m not complaining. They prefer them warm so I usually warm them up in the microwave before serving. And my youngest ate half the pan after the first batch so I had to make a second batch to photograph for this post!

These Sweet Potato White Bean Bars are perfect for breakfast or snack time.

Sweet Potato White Bean Bars are the perfect addition to breakfast or lunch and also make a great snack. Plus they’re nut-free so they’re safe for school! Here’s how you make them:

Have I mentioned how much I love my Cuisinart 11-cup food processor for baked goods? (Aff link) I’m really not sure why I even bother putting it away. I use it pretty much every day.

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They're kid-friendly, nut-free and full of fiber!

If you try these bars and like them, please leave a rating and pin them on pinterest!

Enjoy!
–Lindsay–