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White Bean Muffins (or Bars!)

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These White Bean Muffins (or bars!) pack an entire can of great northern beans into a dozen muffins. They’re full of protein and fiber and perfect for breakfast or snack time!

White bean muffins

Hi friends –

So excited to share these White Bean Muffins with you guys! I’ve been testing them for a few weeks now and even had several of you test them out on your families to see if they needed any tweaks!

The good news about these muffins is that you can’t taste the beans at all. I use great northern beans which have a very mild flavor to begin with and after you add in the nut butter, the taste is undetectable. They’re also gluten-free (use certified gluten-free oats if needed) and dairy-free. (PSST! If you need a nut-free version, try my Sweet Potato White Bean Bars!)

White Bean Baking Recipes

Want more bean baking recipes? Try these:

The first few times I made these, I used almond butter because I think it has a stronger flavor and I wanted it to cover any bean flavor. But I’ve tested them with peanut butter and the beans still go unnoticed. I also made them as bars at first and they’re great. My personal preference is muffins but you decide!

White Bean Bars with almond butter, craisins and coconut

You can also choose your favorite mix-ins. I’ve used just chocolate chips in a few batches and have also made bars that included Craisins and shredded coconut.

Here’s how you make these little beauties:

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White Bean Muffins (or Bars!)

White Bean Muffins 2 copy
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4.9 from 27 reviews

These White Bean Muffins (or bars!) pack an entire can of great northern beans into a dozen muffins. They’re full of protein and fiber and perfect for breakfast or snack time!

Ingredients

Scale

1 (15 oz can) great northern beans, drained and rinsed
2 eggs
1/3 cup maple syrup
3/4 cup rolled oats
1/2 cup peanut butter (or almond butter)
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
chocolate chips, craisins, shredded coconut etc for optional mix-ins

Instructions

  1. Combine beans, eggs and maple syrup in the food processor and blend until smooth.
  2. Add oats, peanut butter, baking soda, cinnamon, vanilla and salt and blend again.
  3. Add mix-ins, pulse a few times to mix.
  4. Pour into greased or lined muffin tins (or 9×9 pan). Add additional toppings if desired.
  5. Bake at 375 degrees for 18-20 minutes.

See how easy it is?

These White Bean Muffins (or bars!) pack an entire can of great northern beans into a dozen muffins. They're full of protein and fiber and perfect for breakfast or snack time!

Enjoy!
–Lindsay–

Easy Farro Recipes

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These Easy Farro Recipes can be made quickly throughout the week after prepping four simple ingredients during your food prep session. Component food prep is the key to saving you time during the week while still keeping your meal plan flexible.

Easy Farro Recipes made quickly thanks to component food prep

Thanks to Bob’s Red Mill for sponsoring this post.

Hi friends!

I am SO excited to kick off this new 4×4 series on the blog. You guys have been asking for something like this for a long time now and I finally got my act together. You know I love food prep but my deeper, more specific love, is for component food prep. Instead of prepping full meals ahead of time, I like to prep ingredients and then quickly throw them together to make meals during the week. 

Many of my readers have told me that they like the concept of component food prep but they’re unsure how to execute it. They can make the ingredients but then can never figure out how to put them together during the week so that they don’t end up eating the same thing over and over. Well, I’m here to teach you. 

This is the first post in the series. In each post, I’ll give you four ingredients to prep (at a minimum). You should be able to prep these four ingredients in under an hour so I’ll try to give you suggestions of other things you can prep as well if you have additional time. 

Today the four recipes I’m sharing feature Bob’s Red Mill farro. Farro is one of my favorite things to food prep. If you’ve followed me for any length of time you know I make it pretty much ever week. And I always get lots of questions about what exactly it is, what it tastes like, how to cook it, how to eat it, etc so I thought this would be a good way to introduce you to it!

Bob's Red Mill Farro

Farro (pronounced FAR-oh, although i’ve always called it FAIR-oh) is an ancient grain and relative of modern day wheat. It’s not gluten-free but it does have less gluten than wheat and it’s a good source of protein and fiber. Although similar in shape to rice, it’s much chewier (which I love), but it can be used in most recipes that call for rice. Bob’s Red Mill’s farro grains are lightly scratched for a faster cooking time. Although the bag says to cook for 30 minutes, I’ve found mine to be done in 15. 

To cook it, I simply add to a pot, cover with water (you don’t have to measure because you can just drain the excess water when it’s done cooking) and then put a lid on the pot and bring it to a boil. Once it’s boiling I crack the lid and reduce the heat and let it simmer for 15 minutes. 

Some sources say 1 cup dry farro yields 3 cups cooked but I’ve found that for me 1 cup dry yields just over 2 cups cooked as farro doesn’t expand as much as some grains do when cooked. 

I hope you’re excited to try farro if you haven’t already because it’s definitely a favorite around here. 

component food prep

The Game Plan

Alright, so what’s on the menu this week?

  • Chicken Farro Enchilada Bake
  • Chicken and Farro Spinach Salads
  • Farro Power Bowls with Roasted Red Pepper Sauce
  • Italian Meatball and Farro Soup

Here’s what you need to prep to help make this week’s meals easier:

  • Grilled Chicken (2 pounds. You’ll use one pound in the enchilada bake and one pound for the salads)
  • Turkey Meatballs (recipe below)
  • Farro (about 3 cups dry)
  • Roasted veggies (3-4 cups carrots, 1 pound green beans and 2 whole red peppers)

Let’s talk options:

  • Too cold to grill or don’t have a grill? Make some shredded chicken in the Instant Pot or Crockpot or even just chop and saute it on the stove. 
  • Not into meatballs? They’re for a soup so you could make it vegetarian by just cooking some dried beans. 
  • Don’t like green beans or carrots? Check out the recipes below and pick another vegetable to sub. Broccoli, cauliflower or sweet potatoes would all be good options!
  • If you don’t like one of these recipes, you could easily make a few minor adjustments and swap one of yours into the meal plan.

Have more time? 

  • You can actually prep the entire enchilada bake and/or soup ahead of time and just reheat during the week. 
  • Roast some extra veggies to use as side dishes. 
  • Make the roasted red pepper sauce ahead of time. 
  • Hard boil some eggs or saute some shrimp for your power bowl. 
  • If you want to use kale in the salad and soup instead of spinach, you could prep that ahead of time.
  • Prep the salad dressing.

Now let’s dive into the recipes. What I love about these recipes is that they’re very forgiving. You don’t need exact quantities or measurements. You can add or subtract things according to your taste preferences. And you can easily make a small or large amount depending on how many people you’re prepping for. Enjoy them for lunch or dinner!

Chicken and Farro Enchilada Bake

Chicken and Farro Enchilada Bake

Ingredients

  • 1.5 – 2 cups cooked farro (about 3/4 cup dry)
  • 1 pound cooked chicken, chopped
  • 1 red pepper, diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen or canned)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup hummus (plain or spicy)
  • 1 cup shredded Mexican cheese, optional
  • 1 Tbsp taco seasoning
  • 1 (10 oz) can enchilada sauce (mild or hot)
  • avocado and salsa for topping

Directions:
1. In a skillet, saute peppers, onions, corn and garlic for 5 minutes over medium-high heat to soften.
2. Transfer to a large bowl with remaining ingredients and mix well.
3. Pour into casserole dish, cover with foil and bake at 375 for 20-25 min until heated through.

Notes:
-Make it vegetarian by omitting the chicken and adding extra beans. 
-Make it dairy-free by leaving out the cheese and adding some extra hummus.
-Make it even quicker by sauteing the veggies, then just adding the rest of the ingredients to the skillet and stirring until it’s heated through…no baking required.

Chicken and Farro Spinach Salad

Chicken & Farro Spinach Salad

Ingredients (for 4 salads)

2 cups cooked farro
1 pound grilled chicken
8 cups baby spinach (or kale)
2 cups chopped apples
3 cups roasted carrots
1 cup diced red onion, to taste
1 cup diced cherry tomatoes 
Crumbled feta, Craisins and pecans (or other nuts) to taste 

1/4 cup avocado oil
1/4 cup red wine vinegar
2 Tbsp dijon mustard
1 clove garlic, minced (or a little garlic powder)
splash of honey or maple syrup, to taste

Directions:
1. Divide salad ingredients between four bowls. 
2. In a jar or small bowl, combine garlic, red wine vinegar, dijon mustard, honey or maple syrup and oil and whisk or shake until well mixed. Pour over salads and enjoy!

Notes: 
-Don’t like carrots? Try roasted sweet potatoes or another veggie of your choice! 
-Don’t like feta? Try goat cheese!
-Don’t like honey mustard dressing? Use your favorite – storebought or homemade.
-Swap massaged kale for spinach to change things up.

Farro Power Bowl

Farro Power Bowl

Ingredients (for 4 bowls)

2-2.5 cups cooked farro (about 1 cup dry)
1 large avocado
3/4 cup sliced red onion
1 pound roasted green beans, chopped
8 hard-boiled eggs (or other protein of choice)
2 medium sweet potatoes (or other roasted vegetables of choice)

2 roasted red peppers, skin, seeds and stem removed
juice from and zest of 1 lemon
1/2 cup avocado oil
3-4 cloves garlic

Directions
1. Slice sweet potatoes into rounds. Spray with oil and sprinkle with curry powder and paprika. Bake at 425 for 20 minutes flipping once. 
2. In a blender, combine roasted red peppers, lemon juice and zest, oil and garlic and blend until smooth. Taste and add additional garlic or lemon if desired. 
3. Assemble the bowls. In each bowl, place a heaping 1/2 cup farro, 2 hard boiled eggs, some sweet potato rounds, avocado, onion and green beans. Top with red pepper sauce and serve.

Notes:
-This is a vegetarian option. You could skip the eggs and top with some sauteed shrimp instead…or even grill some extra chicken to throw on top.
-If you don’t like green beans, try broccoli. 
-If you’re not a fan of roasted red pepper sauce, mix some salsa with hummus or plain yogurt and use that as a dressing!
-To bulk up the red pepper sauce, add some almonds or plain greek yogurt. You could also roast some garlic along with the peppers during your prep and use the roasted garlic in the sauce.

Italian Meatball and Farro Soup

Italian Meatball Farro Soup

Ingredients

1 pound ground turkey
1/3 cup breadcrumbs
2 cloves garlic
1 egg
2 Tbsp parmesan cheese (optional)
1 tsp parsley (or 2 Tbsp fresh parsley)
1 tsp oregano

1 cup cooked farro (about 1/2 cup dry)
1-quart broth
2-3 handfuls baby spinach
2 cloves garlic
1/2 cup diced onion
1 red pepper, diced
2 Tbsp oil
More oregano, fresh lemon juice or fresh parsley to season if desired.

Directions:
1. Make meatballs during food prep: Combine first 7 ingredients in a bowl and mix well. Form into tablespoon-sized mini meatballs (I got about 24) and bake at 400 for 12 min or until internal temp reaches 165 degrees, flipping once.
2. To make soup: Heat oil in a dutch oven. 
3. Add onion, pepper and garlic and saute for 5 minutes. Add meatballs, broth and farro. Bring to a boil, reduce heat and simmer 10 minutes. Stir in baby spinach until wilted. Taste and adjust seasonings if needed. 
4. Top with extra parmesan if desired and serve with bread!

Notes:
-This soup could easily be made ahead of time and simply reheated.

These Easy Farro Recipes can be made quickly throughout the week after prepping four simple ingredients during your food prep session. Component food prep is the key to saving you time during the week while still keeping your meal plan flexible.

Here’s a basic grocery list for you. Be sure to double check it and remove items you already have and read the recipes to see if you’re going to make any changes and adjust the grocery list accordingly.

Grocery List

  • Bob’s Red Mill Farro (approx 3 cups dry)
  • 2# boneless, skinless chicken breasts
  • 4 red peppers
  • 1 can black beans
  • 1 cup frozen corn
  • 1 large yellow onion
  • 1 large red onion
  • Plain hummus
  • Shredded Mexican cheese
  • Taco seasoning
  • 1 can enchilada sauce
  • 2 bags baby spinach
  • 2 apples
  • 4 large carrots
  • Feta or goat cheese
  • Craisins
  • Pecans (or other nuts)
  • Cherry tomatoes
  • Large avocado
  • 1 pound green beans
  • 8 Eggs to hardboil (plus one raw egg)
  • 2 lemons
  • Avocado oil
  • 1 bulb garlic
  • 1 # ground turkey
  • Breadcrumbs
  • Parmesan cheese
  • Fresh parsley (or dried)
  • 1 egg
  • Oregano
  • 1 qt chicken broth
  • Dijon mustard
  • Honey or maple syrup
  • Red wine vinegar
  • Veggies of choice to roast
  • Almonds or plain yogurt, optional

Join me over on IG stories this weekend and next week to see me prep these ingredients and make these meals right along with you! And be sure to grab a bag of Bob’s Red Mill farro before you get cooking!

This Berry Farro Breakfast Bowl recipe is a fun twist on overnight oats. Packed with protein and fiber, it's a healthy breakfast option that's ready in minutes!

Oh, and if you have extra farro and are looking for another idea, try this Berry Breakfast Farro!

Enjoy!
–Lindsay–

 

Resources for Feeding Kids

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This Resources for Feeding Kids PDF bundle is designed to make feeding toddlers and young kids easier. Bundle includes a Create Your Plate guide, tips for picky eaters, snack ideas and a printable chart to encourage them to try new foods!

This Resources for Feeding Kids PDF bundle is designed to make feeding toddlers and young kids easier. Bundle includes a Create Your Plate guide, tips for picky eaters, snack ideas and a printable chart to encourage them to try new foods!

Hi friends!

Just popping in to let you know my Kid Food PDF Bundle is now live and available to purchase. From now until Sunday 3/3/19 at 11:59 PM PST you can snag it for $7.99 before the price increases! Just CLICK HERE or click the the “I Want This” button below.

 

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Enjoy!
–Lindsay–

My Go-To Energy Ball Recipe

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My Go-To Energy Ball Recipe is perfect for kids, nursing moms, athletes and anyone looking for a healthy snack. They’re full of fiber, protein, and healthy fats and easy to prep ahead of time to keep your freezer stocked.

Go-To Energy Ball Recipe great for kids or snack for breastfeeding moms

Hi friends!

Today I’m sharing my go-to energy ball recipe and I already know you’re gonna love it. I shared it on Instagram a few weeks ago and many of you have already tried and loved them! They’re super easy to make, packed with protein, fiber and healthy fats and perfect for stocking your freezer. I’ve become especially reliant on them while nursing. I find myself constantly starving having healthy, calorie-dense snacks like these on hand have been a total lifesaver while I’m feeding a tiny human and trying to keep my calorie intake up.

An added bonus? My kids also love them. They’re the perfect make-ahead snack that I can prep ahead of time on the weekend and have on hand to grab for them when they’re cranky and hungry.

go-to energy ball recipe, kid-friendly, breastfeeding snack

This recipe is gluten-free and can be made dairy-free if you use non-dairy milk and dairy-free chocolate chips (I like Enjoy Life). I use peanut butter in mine but you could swap another nut butter or try sunflower seed butter for a nut-free version.

Here’s how you make them:

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My Go-To Energy Ball Recipe

My easy go-to energy ball recipe made with dates, hemp, peanut butter and flax
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4.7 from 15 reviews

My Go-To Energy Ball Recipe is perfect for kids, nursing moms, athletes and anyone looking for a healthy snack. They’re full of fiber, protein, and healthy fats and easy to prep ahead of time to keep your freezer stocked.

Ingredients

Scale

6–8 pitted Medjool dates (approx 1 cup)
1 cup rolled oats
1/2 cup pepitas
1/4 cup hemp seeds
1/4 cup ground flax
1/2 cup peanut butter
2–4 Tbsp milk (dairy or non-dairy) or water
chocolate chips

Instructions

  1. Place dates, oats, pepitas, hemp and flax in a food processor and process until well chopped.
  2. Add peanut butter and process until mixed.
  3. Add 2 Tbps milk or water and process until the mixture starts to clump into a giant ball. Add more liquid 1 Tbsp at a time as needed.
  4. Add chocolate chips, pulse a few times to mix, then scoop or roll into balls.
  5. Store in the freezer!

Notes

Sub another nut butter or sunflower seed butter for peanut butter if desired.

You can eat these directly out of the freezer.

I’m not lying when I say we go through about two batches of these per week.

My Go-To Energy Ball Recipe is perfect for kids, nursing moms, athletes and anyone looking for a healthy snack. They're full of fiber, protein, and healthy fats and easy to prep ahead of time to keep your freezer stocked.

Let me know if you try them! If you like these, you might also like my Lemon Energy Balls and my No Bake Peppermint Chocolate Bites.

Enjoy!
–Lindsay–

Kid-Friendly Smoothies with Vegetables

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These kid-friendly smoothies with vegetables are perfect for snack time. Packed with carrots, spinach or cauliflower, both kids and adults will love these simple, healthy smoothies or popsicles.

Kid-friendly smoothies with vegeteables, carrot smoothie popsicle

Hi friends!

Just popping in to share a few kid-friendly smoothies with vegetables what we’ve been loving around here lately. But before we get there, I want to give you a little back story.

I’ve never been a huge smoothie drinker. I’m not someone who makes a daily green smoothie to start my day. But, a few years ago, I realized that smoothies might be a good way to get some extra veggies into my kids. Since then we’ve tried MANY smoothie recipes and never really found a real winner. Some were complete fails. Some warranted a few sips or spoonfuls and that was it.

So this January, when Squish developed a bit of an obsession with popsicles (ideal timing right…in the dead of winter?) I went back to the drawing board, determined to find a combo that both kids liked so I could start whipping up smoothies and smoothie popsicles at snack time. And you know what I realized the key was? Simplicity.

When I was first making all those smoothies, I was trying to cram so many ingredients into each one…trying to make it the ultimate healthy snack. 3 kinds of vegetables, peanut butter or avocado, yogurt, chia seeds, kefir…basically, you name it, I was throwing it in. FAIL. But suddenly when I scaled back and just used 3 basic ingredients – vanilla yogurt, orange juice and a vegetable- BOOM! Instant success!

Kid-friendly smoothies with vegetables

So here’s your reminder that sometimes with kids, simple is just best. Here are a few simple combos that my kids have been loving lately. I’ve been alternating between serving them as a drink and freezing them into popsicles. Squish has been particularly fond of the carrot combo, which was a total shock to me, but I love that he loves it. You could also serve them as a smoothie bowl with some peanut butter and granola.

Carrot smoothie or carrot popsicle

If you’re serving these smoothies to your kids, let them watch you or help you make them. Show them the ingredients you’re putting in. This is not about hiding veggies. My kids are well aware that they’re eating a carrot popsicle or a spinach smoothie. It’s been a great way to show them that some veggies they think they don’t like…like spinach or cauliflower or roasted carrots…can actually be prepared in a way they enjoy!

Here’s how I make them. Keep in mind that smoothie measurements don’t have to be exact!

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Kid-Friendly Smoothies with Vegetables

Kid-friendly smoothies with vegetables
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These kid-friendly smoothies with vegetables are perfect for snack time. Packed with carrots, spinach or cauliflower, both kids and adults will love these simple, healthy smoothies or popsicles.

Ingredients

Scale

1/2 cup orange juice
3/4 cup vanilla yogurt
Veggie of choice: 1 cup roasted carrots OR 1 cup steamed cauliflower + 1/4 cup wild blueberries OR 3 handfuls fresh baby spinach
Ice

Instructions

  1. Combine all ingredients in a high powered blender until well mixed.
  2. Serve in a glass, freeze into popsicle molds or pour into a bowl and top with peanut butter and granola.

Notes

My kids usually split these. You can drink half and freeze extras in a mason jar, ice cube trays or popsicles.

Feel free to experiment with swapping plain yogurt + sweetener of your choice, half plain/half flavored yogurt or adding extra mix-ins like more veggies, nut butter, hemp or chia seeds, etc.

Like I mentioned in the notes, once you find a combo or two your kids loves, you can try moving to half plain/half flavored yogurt, plain yogurt with a little sweetener or adding extra veggies, nut butter, seeds, etc!

These kid-friendly smoothies with vegetables are perfect for snack time. Packed with carrots, spinach or cauliflower, both kids and adults will love these simple, healthy smoothies or popsicles.

Be sure to let me know if you try any of these combos and share any new favs you discover!

Enjoy!
–Lindsay–

Instant Pot Asian Peanut Noodles

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These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.

Instant Pot Asian Peanut Noodles with chicken

Hi friends!

I’m so excited to share these Instant Pot Asian Peanut Noodles with you guys today! I’ve spent the last week or two back in the kitchen working on some new recipes and it feels good to be back! You guys know I love my Instant Pot and this recipe is no exception. It’s so quick and easy, perfect for throwing together on a busy night. (See stovetop directions below if you don’t have an Instant Pot.) I love how many veggies are packed in there and with a little sriracha at the end, you can give these a nice little kick!

I’m newly obsessed with carrot noodles and have been grabbing one or two of the giant ones from the bulk section each week to spiralize. But if you can’t find any big enough to spiralize, you could try sweet potato or butternut squash noodles as well!

Instant Pot Asian Peanut Noodles gluten free

These took two tries to get the liquid ratio right, but the second time was a charm. It’ll look pretty saucy right when you take the lid off, but the rice noodles will absorb the sauce a little bit as it sits and even more overnight. You only have to set the Instant Pot timer for 3 minutes so these cook quickly. Be sure to cut your chicken into bite-sized pieces so it will cook quickly.

These also make great leftovers. You can enjoy them warm or cold depending on your preference.

And if you don’t have an instant pot you can make them on the stove. Just cook the chicken and veggie noodles in a large pot. Cook the rice noodles in a separate pot and add them to the chicken mixture. In a bowl, mix together soy sauce, peanut butter, garlic, ginger, chili sauce and 1/2 cup -1 cup broth. Add sauce to chicken mixture and omit remaining broth.

Here’s how you make them:

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Instant Pot Asian Peanut Noodles

Instant Pot Asian Peanut Noodles
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.

Ingredients

Scale

1 – 1.5 pounds boneless, skinless breasts
1 red bell pepper, spiralized
2–3 cups spiralized carrot noodles
2 cups broccoli slaw
1/4 cup soy sauce
2 Tbsp sweet chili sauce
1/3 cup peanut butter
2 cloves garlic, minced
1–2 tsp fresh ginger, grated (or paste)
2 cups chicken broth
3 oz rice noodles, broken in half
optional toppings: green onion, chopped peanuts, sriracha

Instructions

  1. Cut chicken into small bite-sized pieces and add to Instant Pot.
  2. Add spiralized peppers and carrots, broccoli slaw and rice noodles.
  3. In a bowl, mix together soy sauce, sweet chili sauce, peanut butter, ginger, garlic and half cup broth. Mix well and taste. You can add more sweet chili sauce or some brown sugar for a sweeter sauce if desired.
  4. Pour sauce, along with remaining 1.5 cups broth into Instant Pot and mix everything up really well, ensuring sauce covers all the noodles and vegetables.
  5. Lock lid in place, press manual and adjust the time to 4 minutes.
  6. Release pressure immediately when finished and stir well. You can let it simmer for a few minutes or serve. Top with green onions and peanuts and add sriracha to achieve the desired level of spiciness.

Notes

You can sub sweet potato or squash noodles for carrot noodles.

Noodles will absorb sauce as it sits and especially when refrigerated.

Eat the leftovers warm or cold!

To make this on the stovetop, cook the chicken and veggie noodles in a large pot. Cook the rice noodles in a separate pot and add them to the chicken mixture. In a bowl, mix together soy sauce, peanut butter, garlic, ginger, chili sauce and 1/2 cup -1 cup broth. Add sauce to chicken mixture and omit remaining broth.

Don’t they look yummy??

These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they're perfect for a busy weeknight.

Be sure to let me know if you try them!

Enjoy!
–Lindsay–

Life Lately – Six Weeks Old

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Helloooooooo friends!

Anybody still out there? Hard to believe it’s been so long since my last post. I’ve missed you guys! Although I’ve been away from the blog, I’ve still been fairly good at sharing our daily life over on Instagram stories so we sure to follow me there if you don’t already!

IMG 0982

Today is officially 6 weeks since little man was born and I’m headed back to my OB for my six-week checkup! I’m feeling good and oh so ready to start easing into working out again.

Here’s a quick recap of the past six weeks:

1

At baby’s 1 week appointment, we found out he wasn’t gaining weight. So I spent about 4 days feeding him every two hours around the clock, then pumping and then feeding him the pumped bottle. After 4 days, he’d gained almost 8 ounces. Then I stopped pumping but spent the next week nursing him every 2 hours during the day and 3 hours at night. After that, he had continued to gain weight and I was able to just start nursing him on demand, without following a rigid time schedule. It was an exhausting couple of weeks but I’m thankful we turned the corner and that feeding has continued to go well.

My husband was home for two weeks on paternity leave and as a family, we spent a lot of time hanging out, watching tv and readjusting to having a baby in the house. I got back into my food prep game, we had some newborn pictures taken and even ventured out to eat a couple times.

2

We celebrated Christmas and enjoyed watching the big kids love on their little brother. They’re both doing so well with him. They think he’s “so cute” and keep close tabs on where he is and what he’s doing. They both have their challenging days, but I think it’s more related to their ages (4 & 2) than it is to having a new baby in the house. Hubby went back to work for 2 days after paternity leave ended and then was home for basically another two weeks for Christmas and new years.

3

My parents came to visit for a week at new years and my sister was also able to come out for a couple of days! Hubby went back to work January 2nd so my parents were here to help for another couple of days before I was totally on my own.

4

Since new years, baby has hit the one month mark, i’ve made several solo outings with all three kids including a few trips to the doctor (one for the baby’s well check – he’s up over 10 pounds (8 pounds at birth) and growing well….and another for sister who hurt her foot after brother pushed her off the end of the bed), Squish has gone back to school after break and I’ve survived my share of toddler meltdowns and sleepless nights.

One thing I haven’t done much is work. And I’m pretty proud of myself for it. I’ve been working hard to really just soak up this time with my kids and not worry about rushing back to work like I did with my other two. I’ve only opened my computer a handful of time and it’s been so nice. I’m getting ready to slowly start easing back into things, figuring out what our new schedule looks like, spending more and more time in the kitchen etc so look for some new recipes in the next few weeks!

IMG 1005

Overall, life with 3 kids is going wonderfully. It’s loud, hectic, a little stressful sometimes and did I mention loud? But it’s also everything I hoped it would be and more…so full of love, adventure and excitement. If you’ve been around a while, you may remember that Little Miss was a colicky baby who did nothing but scream for 7 months. I’m pleased to report this little nugget is not following in his sister’s footsteps and I am oh so thankful! He’s a good baby who is eating well, sleeping decently, likes to be held, doesn’t mind his carseat and seems generally unphased by the chaos his brother and sister create.

Thanks for sticking around during this big transition. I’m excited to get back into the swing of things with some new recipes and posts for you guys. I’m also working on a toddler feeding resource that I can’t wait to share with you.

If you have recipes you’d like to see, baby questions you want answered or any other requests or questions, feel free to leave them below or email me!

Enjoy!
–Lindsay–

Sweet and Spicy Popcorn Snack Mix

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This Popcorn Snack Mix is the perfect balance of spicy and sweet, healthier than traditional Chex mix and highly addictive. Make a batch for your next party, game day or afternoon snack.

The perfect balance of spicy and sweet, this Popcorn Snack Mix is healthier than traditional Chex mix and highly addictive. Make a batch for your game day party or an afternoon snack.

*Originally published Jan 2016*

Hi friends!

It’s snack time! I first made this snack mix a few years ago and have continued to make it a few times a year ever since. It’s the perfect balance of spicy and sweet and full of goodies! I wanted a Chex mix-type recipe but after looking at several recipes, I decided to do my own thing. I subbed popcorn for pretzels for a boost of whole grains, threw in some rice chex, almonds and peanuts and then made a game-time decision to also add some Annie’s Cheddar Bunnies.

The perfect balance of spicy and sweet, this Popcorn Snack Mix is healthier than traditional Chex mix and highly addictive. Make a batch for your game day party or an afternoon snack.

This makes a great afternoon snack but it also makes enough to feed a crowd. Bring a batch along to your next party or next time you head out to watch a football or basketball game! Your friends will thank you.

Here’s how you make it:

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Sweet and Spicy Popcorn Snack Mix

Popcorn Snack Mix 3
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The perfect balance of spicy and sweet, this Popcorn Snack Mix is healthier than traditional Chex mix and highly addictive. Make a batch for your game day party or an afternoon snack.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes

Ingredients

Scale
  • 1 cup cheddar bunnies
  • 1.5 cups Rice Chex
  • 4 cups air-popped plain popcorn
  • 1.5 cup mixed nuts
  • 3 Tbsp butter, melted
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 Tbsp brown sugar

Instructions

  1. Combine first 4 ingredients in a large bowl.
  2. In a small bowl, combine melted butter, spices and brown sugar and stir to combine.
  3. Pour slowly over popcorn mixture while stirring. Stir until well-coated.
  4. Transfer to a large baking sheet and bake at 250 degrees F for 45 minutes, stirring every 15 minutes.

 

It’s pretty much foolproof! This uses about half the butter that most of the recipes I looked at used, but it’s enough to add a bit of richness. The brown sugar gives it a hint of sweetness and the spices really take it to the next level!

This Popcorn Snack Mix is the perfect balance of spicy and sweet, healthier than traditional Chex mix and highly addictive. Make a batch for your next party, game day or afternoon snack.

Feel free to sub in your favorite nuts or add even more goodies!

Sweet & Spicy Popcorn Snack Mix for an edible Christmas gift at the holidays!

Added bonus? You can make a big batch and package it up to give to friends and family for an edible Christmas gift at the holidays!

 

Enjoy!
–Lindsay–

Puppy Chow Almonds

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These Puppy Chow Almonds are a fun twist on a classic treat. The nuts add an extra boost of protein and healthy fats, making it perfect for a special snack or dessert!

These Puppy Chow Almonds are a fun twist on a classic treat. The nuts add an extra boost of protein and healthy fats, making it perfect for a special snack or dessert!

*Post and photos updated 12/2017*

Hi Friends!

If you find yourself craving a little treat anytime soon, I’m here to suggest these Puppy Chow Almonds. I don’t know about you, but I grew up with a major love for the original puppy chow/muddy buddies/whatever you want to call it recipe.

It’s one of those recipes that you learn to make at a young age, all by yourself, and it just never lets you down. So while I’m don’t really think it’s necessary to mess with the original recipe, sometimes it’s fun to change things up.

Puppy Chow Almonds

The idea for these Puppy Chow Almonds was born one afternoon when I found myself with craving for puppy chow, a giant bag of almonds and no cereal besides Cheerios. I don’t really consider Cheerios a good sub for Chex in this recipe so I thought I’d give the almonds a whirl.

The end result was delicious! Way better than eating a handful of plain almonds if you ask me 🙂

Here’s how you make them:

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Puppy Chow Almonds

These Puppy Chow Almonds are a fun twist on a classic treat. The nuts add an extra boost of protein and healthy fats, making it perfect for a special snack or dessert!
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These Puppy Chow Almonds are a fun twist on a classic treat. The nuts add an extra boost of protein and healthy fats, making it perfect for a special snack or dessert!

  • Author: Lindsay
  • Prep Time: 5 min
  • Total Time: 5 minutes

Ingredients

Scale
  • 2 cups raw, unsalted almonds
  • 1/4 cup peanut butter
  • 1/4 cup dark chocolate chips
  • 2/3 cup powdered sugar

Instructions

In a microwave-safe bowl, combine peanut butter and dark chocolate chips and microwave in 30-second intervals until melted. Let cool for 2 minutes.

Put almonds in a large ziploc bag (or bowl).

Pour melted pb mixture over almonds and shake or stir until well-coated.

Add powdered sugar and stir or shake until well-coated.

Notes

Add more powdered sugar if needed or desired.

So easy, right?!

 

Give these a try next time the puppy chow craving strikes!

These Puppy Chow Almonds are a fun twist on a classic treat. The nuts add an extra boost of protein and healthy fats, making it perfect for a special snack or dessert!

[clickToTweet tweet=”These Puppy Chow Almonds are a fun twist on a classic recipe!” quote=”These Puppy Chow Almonds are a fun twist on a classic recipe!”]

Enjoy!

–Lindsay–

Spinach Feta Meatballs

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These Spinach Feta Meatballs are perfect for a quick, healthy dinner. They’re freezer friendly and a fun change from plain meatballs. 

Spinach Feta Meatballs with pasta and green beans

Hi friends!

Just popping in to share a quick dinner recipe with you guys! These Spinach Feta Meatballs are a new favorite around here. Super easy to make, full of flavor and a fun change from traditional beef meatballs.

Feta adds it’s unique flavor to the mix, which I love, without being overpowering. Since these meatballs have such good flavor, I prefer to eat them plain and serve with a side of spaghetti or noodles with marinara but next time I’m also going to try simmering them in red sauce for a while and then serving to the kids!

If you decide to make these, I definitely recommend you double the recipe and freeze some, just like I do with all meatballs. They’re one of those things that you can prep and freeze raw with minimal effort and then all you have to do is pop them on a baking sheet when you’re ready to eat them!

Spinach Feta Meatballs with pasta and salad

Here’s the recipe:

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Spinach Feta Meatballs

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These Spinach Feta Meatballs are perfect for a quick, healthy dinner. They’re freezer friendly and a fun change from plain meatballs. 

Ingredients

Scale

1 pound ground turkey (or chicken)
3 cloves garlic, minced
5 oz frozen spinach (defrosted and squeezed to remove excess water)
1 egg
1/2 cup breadcrumbs
1/3 cup crumbled feta

Instructions

  1. Combine all ingredients in a large bowl.
  2. Mix well and form into 12-14 balls.
  3. Bake at 400 degrees F, flipping once, for 18 minutes.

Notes

To freeze, mix and form into balls. Freeze on a plate or baking sheet, then transfer to a Ziploc bag and store in the freezer. When ready to bake, thaw in the fridge overnight and bake as directed or bake straight from frozen…you may just need to add a few extra minutes cooking time to ensure they reach an internal temperature of 165 degrees F.

You could also bake all of them, freeze cooked and simply reheat when needed.

If you’d prefer to use fresh spinach, simply saute until cooked, chop and mix into the meatballs.

Easy, right?

These Spinach Feta Meatballs are perfect for a quick, healthy dinner. They're freezer friendly and a fun change from plain meatballs. 

Let me know if you try them for your next quick and easy Italian night at home!

Enjoy!
–Lindsay–

Sweet Potato Apple Cranberry Crumble

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This Sweet Potato Apple Cranberry Crumble is the perfect addition to your holiday dinner. Make it for a quick and easy Thanksgiving side dish or pop it in the oven while eating and serve it with ice cream for dessert!

Thanks to Meijer for sponsoring this post.

Sweet Potato Apple Cranberry Crisp

Hi friends!

Can you believe Thanksgiving is just around the corner?! I find Thanksgiving to be a tricky holiday because while I do often crave all of the traditional family recipes year after year, occasionally I get the itch to add something new to the menu. That was the case this year. When I was younger, my mom used to make a Thanksgiving side dish that was basically a mix of butternut squash, apples and fresh cranberries. Since I’ve just never been a huge fan of butternut squash, I decided to use that recipe idea as inspiration and put my own twist on it..starting by swapping sweet potato for squash, as well as adding some bacon for flavor and a sweet crumble topping.

Sweet Potato Apple Cranberry Crumble with oat topping

The end result was a simple, sweet side dish that could also easily double as dessert! I’d consider simple to be the key word here because at 9 months pregnant, that’s about all I have the energy for. I’ve mentioned the benefits Meijer Home Delivery several times this year, but honestly, it’s just becoming more and more convenient the more pregnant I get 🙂 I decided to make a mini Thanksgiving feast…complete with a turkey… for the family to go along with this new recipe- just in case baby decided to come early…but grocery shopping is feeling like a chore lately so I used the ‘shopmeijer app’ to get all the ingredients delivered!

shop meijer app home deliver

And did you know that now, in addition to choosing a home delivery time (as soon as an hour after ordering), you can also pick up your order at the store, at a time that’s convenient for you?! For me, getting the groceries delivered allowed me to conserve my energy for the cooking! Here’s what I whipped up:

Thanksgiving dinner

All of my favorites:

Also, don’t forget Meijer also carries lots of festive Thanksgiving decor like tablecloths, napkins and paper plates and you can also get your foil, parchment paper, turkey roasting bags, electric carving knives and pretty much anything else you may need to celebrate Thanksgiving with family and friends!

Sweet Potato Apple Cranberry Crumble

I can’t wait to make this Sweet Potato Apple Cranberry Crumble again on Thanksgiving. In case you want to give it a try as well, here’s the recipe:

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Sweet Potato Apple Cranberry Crumble

Sweet Potato Apple Cranberry Crumble on a Thanksgiving plate
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This Sweet Potato Apple Cranberry Crumble is the perfect addition to your holiday dinner. Make it for a quick and easy Thanksgiving side dish or pop it in the oven while eating and serve it with ice cream for dessert!

Ingredients

Scale

1 pound apples, diced (approx 3 small)
3/4 – 1 pound sweet potatoes (approx 1 large or 2 small)
1 cup fresh (or frozen) cranberries
2 Tbsp True Goodness Organic Maple Syrup
2 strips bacon, finely chopped
1 cup roughly chopped pecans, divided
2/3 cup True Goodness Old Fashioned Rolled Oats
1/3 cup True Goodness Organic Light Brown Sugar
1 tsp cinnamon
4 Tbsp True Goodness Organic Unsalted Butter

Instructions

  1. In a bowl, combine apples, cranberries, maple syrup, bacon and 1/2 cup pecans and stir to combine.
  2. Slice sweet potatoes as thinly as possible (use a mandolin if you have one). Then cut the slices in half.
  3. Line a 9×9 pan with parchment paper. Divide sweet potatoes in half and place a layer on the bottom of the pan.
  4. Top with half the apple mixture.
  5. Add another layer of sweet potatoes and the remaining apple mixture.
  6. In a small bowl, mix oats, brown sugar and cinnamon.
  7. Cut butter in to small cubes and cut in with a pastry blender or two knives until resembles coarse meal. Add in remaining pecans.
  8. Spread crumble mixture over the top of the pan.
  9. Bake at 375 for 30-40 minutes or until sweet potatoes reach desired softness. (You may need to take it out and taste test a potato). Check around 25 minutes and if you feel the crumble is getting too brown, cover pan with foil.

Notes

This can be served as a side dish or dessert. If serving as a dessert, you could omit the bacon and top with ice cream.

You can also thinly slice and then dice the sweet potatoes and mix everything together instead of layering if you’d like. Just make sure the sweet potato slices are as thin as possible so they cook through!

Sounds deliciously easy, right?

This Sweet Potato Apple Cranberry Crumble is the perfect addition to your holiday dinner. Make it for a quick and easy Thanksgiving side dish or pop it in the oven while eating and serve it with ice cream for dessert!

Enjoy!
–Lindsay–

Veggie Corn Muffins

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These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

Veggie Corn Muffins

*Originally published 5/2014. Recipe and photos updated 11/2018*

Hi Friends!

It’s been over 4 years since I first shared these Veggie Corn Muffins so I thought they deserved another minute in the spotlight! You guys know I love my muffins, and I’m pretty good at packing veggies into them. A few examples:

I keep my muffin recipes lightly sweetened, but all of the above do trend towards the typical sweet baked good. These Veggie Corn Muffins are definitely more on the savory side. They pair better as a dinner side dish than a breakfast but they’re still easy to throw together, pretty kid-friendly and easy to customize.

I revamped the recipe slightly from the one I first published but man, I forgot how much I loved these. Last week I enjoyed one for an afternoon snack every day.  I made them full-sized and I’ll be honest, my kids didn’t eat them the first time I served them. But next time I might try making mini-muffins to give them a little more kid appeal.

Since they’re a more savory muffin, I like to add some shredded cheese. My assistant enjoyed eating that during my photo shoot.

Veggie Corn Muffins toddler eating cheese

Feel free use whatever veggies you want in these! I used carrots, zucchini and corn. Shredded sweet potato or yellow squash would be good too!

 

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Veggie Corn Muffins

vegetable corn muffins
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These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

  • Author: Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1.25 cups shredded vegetables, squeezed to remove excess water (I used zucchini and carrots)
  • 3/4 cup corn kernals, frozen or fresh
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup shredded cheese (Mexican blend or cheddar)
  • 1 cup white whole wheat flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • pinch of salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine shredded veggies, corn, milk, eggs and cheese in a large bowl and stir to combine.
  3. Add remaining ingredients and stir until just combined.
  4. Spoon into lined muffin tins and bake for 18 minutes.

Soooooo good! Get creative with the veggies you throw in there. You could even try some chopped broccoli!

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they're kid-friendly and easy to customize!

Enjoy!
–Lindsay–

Sweet Cherry Gingerbread French Toast Bake

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This Sweet Cherry Gingerbread French Toast Bake is the perfect breakfast or brunch recipe for the holiday season. It can be prepped the night before to make your morning easier and is packed with flavor.

Sweet Cherry Gingerbread French Toast Bake

Thanks to Northwest Cherry Growers for sponsoring this post. 

Hi friends!

I’ve been waiting to share this Sweet Cherry Gingerbread French Toast Bake with you guys for what feels like forever. In an effort to stay on top of things in case baby came early, I tested this recipe back in August! And I’ll confess that I’ve made it a couple of times since then to enjoy myself. It’s super easy and I love that you can prep it the night before and just throw it in the oven in the morning. And to me, the flavor combination is absolute perfection.

You may recall that back in August I shared these Sweet Cherry Oat Bars in partnership with NW Cherry Growers and they were a huge hit with a lot of you! The Northwest cherry growers are working to research, as well as promote and educate people about the many health benefits of sweet cherries grown in Washington, Oregon, Idaho, Utah and Montana orchards. Check out their website here.

I told you that August was the perfect time to stock up on sweet cherries, as fresh cherries are typically only available June through August. If you followed my advice, your freezer should be well stocked with a nice little stash of these sweet gems, like mine is! This means you’ve got no excuse not to make this for your holiday guests.

Sweet Cherry Gingerbread French Toast Bake topped with maple syrup and chocolate chips

Let’s talk about this French toast bake for a minute, shall we? While the holidays aren’t exactly known for healthy recipes, I think this dish strikes the perfect balance of nutritious and sweet! First of all, it’s packed with sweet cherries, which are a healthy addition to just about anything!

Dark sweet or Rainier cherries are great for adding natural sweetness without added sugar. Cherries boast a lower glycemic index than almost any other fruit, which means they release glucose slowly and evenly and help you maintain steady blood sugar levels. Cherries also contain anthocyanins, which shut down the enzymes that cause tissue inflammation in the exact same way that ibuprofen does. Three cheers for an anti-inflammatory boost!

In addition to sweet cherries, I also packed the recipe with eggs for protein and added hemp hearts for another boost of nutrients! I typically use  a whole wheat or multigrain baguette but you can use whatever bread you prefer. In addition, you could add some chopped or slivered almonds or pecans for a dose of healthy fats and a fun little crunch! For even more protein, serve it topped with yogurt instead of syrup, or add some breakfast sausage on the side!

Most importantly, relish in the fact that this recipe comes together super quickly, with minimal effort, giving you more time to spend with family and friends. I’m planning to make it Christmas morning and I cannot wait!

Here’s the recipe:

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Sweet Cherry Gingerbread French Toast Bake

Cherry Gingerbread French Toast Bake 2 copy
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This Sweet Cherry Gingerbread French Toast Bake is the perfect holiday breakfast or brunch recipe for Thanksgiving or Christmas. It can be prepped the night before to make your morning easier and is packed with flavor.

Ingredients

Scale

1 baguette (whole wheat, multigrain, etc)
10 eggs
1 cup milk (dairy or non-dairy)
1/4 cup molasses
2 tsp cinnamon
2 tsp vanilla
1 tsp ground ginger
1/4 cup hemp seeds (optional)
2 cups chopped frozen sweet cherries
1/2 cup dark chocolate chips, optional

Instructions

  1. Cube bread and place in a greased 9×13 pan.
  2. In a large bowl, mix eggs, milk, molasses and spices and whisk well.
  3. Pour over bread and mix well with hands to coat.
  4. Add hemp seeds, frozen cherries and 1/4 cup chocolate chips. 
  5. Mix well and press into pan.
  6. Sprinkle with extra frozen cherries and remaining chocolate chips.
  7. Cover with plastic wrap and refrigerate overnight (if needed)
  8. Bake at 375 for 40 minutes.

Notes

You don’t have to make this the night before, but I’d let it sit for an hour or two if possible to help the bread absorb the egg mixture before baking.

Feel free to mix in chopped or slivered nuts or sprinkle some on top!

What do you think? Are you as excited about this recipe as I am?

This Sweet Cherry Gingerbread French Toast Bake is the perfect holiday breakfast or brunch recipe for Thanksgiving or Christmas. It can be prepped the night before to make your morning easier and is packed with flavor.

Be sure to follow Northwest Cherries on Facebook,  Twitter, Instagram and Pinterest for more news and recipes.

Enjoy!
–Lindsay–

My New Ebook! Freezer Magic

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freezer magic ebook

Hi friends!

Just popping in with a very special announcement. My new ebook – Freezer Magic is now available to purchase! I’ve been working hard on this ebook over the past 3 months – writing the content, choosing the recipes, testing and photographing the recipes and just overall working to make it the best resource it can be for you guys.

Freezer meals are one of the most requested topics from you guys and with baby 3 on the way, it seemed like the perfect time for me to gather all my thoughts and share my favorite tips, tricks and recipes. Here’s what you’ll find inside:

Screen Shot 2018 10 28 at 8.25.22 PM

There are over 50 recipes in the book, including 20 that aren’t on the blog- everything from breakfasts to snacks to dinners to help you stock your freezer. I even put together 7 power prep sessions that give you a list of meals to prep, along with a grocery list, suggested plan of attack and recipe cards so you can knock out a bunch of meals or snacks all at once!

 

This week only, Freezer Magic is on sale for $12.99. On Friday, the price will increase to $14.99. OR if you haven’t checked out my first ebook – The Ultimate Guide to Food Prep, you can snag both for $19.99 this week only!

To purchase, click the buttons below!

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Enjoy!
–Lindsay–

 

Sheet Pan Sausage and Smashed Potatoes

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Sheet Pan Sausage and Smashed Potatoes is a quick weeknight dinner and an easy, healthy way to feed the whole family. Serve with your favorite steamed vegetables or a simple salad and let the kids help smash the potatoes!

Sheet Pan Sausage and Smashed Potatoes

Hi friends!

I made this super quick Sheet Pan Sausage and Smashed Potatoes dinner a few weeks ago and almost forgot to share it with you guys. This one is so so easy – almost one of those non-recipe recipes but I wanted to post it because it’s great for those nights you need something easy and filling with very minimal effort.

You can use your favorite brand of chicken sausage for this. I love the ones that are fully cooked so all I’m focusing on is heating them up and browning a little bit for flavor. For the potatoes, I cook them in them in the microwave first until they’re soft enough to smash, then put them in the oven to crisp them up.

Sheet Pan Sausage and Smashed Potatoes with parmesan

I served mine with a side of marinated kale to keep it simple but it would be equally good with some steamed broccoli or green beans…or whatever your favorite veggie may be. You could even give it a breakfast spin by serving with some scrambled eggs. We’re big fans of breakfast for dinner around here. OR stick that kale in the oven on a separate pan and make your own kale chips.

Here’s your super easy recipe:

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Sheet Pan Sausage and Smashed Potatoes

Sheet Pan Sausage and Smashed Potatoes
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This quick weeknight dinner is an easy, healthy way to feed the whole family. Serve with your favorite steamed vegetables or a simple salad and let the kids help smash the potatoes!

Ingredients

Scale

approx 25 mini potatoes (I use Little Potato Co Dynamic Duo white and red)
1 Tbsp oil
parmesan cheese, to taste
salt and pepper, to taste
4 fully cooked chicken sausages
green onion to garnish

Instructions

  1. Stab each potato with a knife a couple of times. Place them all in a microwave-safe bowl, toss in oil and microwave 3-4 minutes until soft.
  2. Place potatoes on baking sheet and smash flat with the bottom of a small glass.
  3. Bake at 400 degrees F for 10 minutes.
  4. Remove from oven. Flip potatoes over and top with grated parmesan cheese and salt and pepper.
  5. Slice chicken sausage (I use a diagonal angle to get longer slices) and place the slices on the baking sheet.
  6. Bake for 10 more minutes.
  7. Garnish with green onion and serve with vegetables.

Notes

Use your favorite brand of fully-cooked chicken sausage.

Feel free to skip the parmesan cheese and season your potatoes with different spices if you desire.

Pretty simple right?

This quick weeknight dinner is an easy, healthy way to feed the whole family. Serve with your favorite steamed vegetables or a simple salad and let the kids help smash the potatoes!

Let me know if you try it!

Enjoy!
–Lindsay–

Gift Ideas For A Second or Third Time Mom

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Looking for gift ideas for when a mom has their second or third baby? They’ll probably have the basics but here a few ideas that both mom and baby will appreciate. 

Thanks to Meijer for sponsoring this post

gift ideas for a second or third baby

Hi friends!

Let’s talk baby gifts shall we? We’ve all seen how elaborate baby showers can get when someone is about to become a first time mom. There is so much baby gear you need when you bring home your first kid! But what about the kids that come after that? See, a funny thing happens when you have your first baby. You start to make mom friends! And then more often than not, you and all your mom friends start having more babies around the same time.

While a lot of people don’t even have baby showers for their second or third kid (and beyond!) you may find yourself wanting to pick up a few things for a close mom friend that’s about to deliver a baby that’s not their first. And if your current situation has you pregnant yourself, or running around like crazy with a few kids of your own, consider using Meijer Home Delivery to save your sanity. Just use the ‘shopmeijer’ app, throw a few things in your cart and let someone else shop for them and deliver them right to your door! Then you can do the fun part, ie dropping them off to your mama friend and soaking up a few newborn snuggles! You could even give the gift of Meijer Home Delivery itself to a new mama so she can use it for herself!

baby gifts

While most families will already have a lot of the basics that can be used with siblings, here are a few ideas that may be helpful for mom and baby:

diapers and rattles

First of all, diapers. You can never have too many. And by the time the second and third kids roll around, many moms have learned that babies often don’t stay in newborn diapers all that long. If they had that experience with their first, they may concentrate more on stocking up on size 1 and 2 diapers and could potentially forget completely about size newborn diapers (been there, done that)! So grab them a pack of newborn diapers so they have one less thing to worry about.

Babies also love rattles and newborns flail around a lot so these cute little foot rattles are perfect for those little feet that are constantly moving. Older siblings also love shaking rattles for babies! These Rattle and Shake Barbells are fun for both siblings and babies!

baby pacifiers, clips and bottles

Quick little newsflash in case you don’t know- not all babies take pacifiers. I’ve had one who was sucking on one from day 3, and one who wouldn’t touch one even though I tried for 6 months straight. However, they’re still great to have on hand to give moms that option of trying them out with their newborn. (Check out these TwistShake Orthodontic Pacifiers) If baby does happen to take a pacifier, these pacifier clips are a lifesaver to help avoid losing a million pacifiers.

Another thing mamas may or may not have experienced with their first kiddo is a need for formula. While some moms breastfeed without issue and some may choose formula from the start, still others may attempt to breastfeed and run into issues that require supplementation. When my first baby was 3 days old, he was suffering from jaundice and we had to immediately supplement with formula. Since I was planning to breastfeed, I didn’t have any on hand. Help a fellow mama be prepared for a situation like that by gifting them with formula and a bottle to have on hand just in case!

mom and sibling gifts

And finally, don’t forget about mama herself and any older siblings. Simple toys and activities that can keep siblings occupied while mom is busy feeding baby will always be appreciated!

And non-perishable snacks that mama can stash around the house to feed herself while she’s feeding the little one will also come in handy! Trail mix, granola bars, dried fruit, nut butter packets etc are all great options!

Hopefully this gave you a few ideas! I’d love to hear from you guys! If you’re a second or third time mama, what were some of the best gifts you got with your later kids?

Enjoy!
–Lindsay–

This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.

Apple Graham Cracker Snack Nachos

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These Apple Graham Cracker Snack Nachos are a fun after school treat for the kids. A great way to mix familiar and new foods and make eating fun!

Apple Graham Snack Nachos

Hi friends!

If you follow me on IG stories, you saw me try out these Apple Graham Cracker Snack Nachos with my kids last week. I’m always thinking about ways to make our after-school snack more fun and these certainly fit the bill. I like them because they’re an easy way to take familiar foods that a toddler loves (in this case apples, graham crackers, strawberries, yogurt, peanut butter, chocolate chips) and add in a few less familiar ingredients (hemp seeds, flax, pumpkin seeds etc) in a non-threatening way.

sheet tray apple graham snack nachos

This is the first batch I made for the kiddos to try last week. As expected, he immediately climbed up and proclaimed “I don’t like those” but then eventually went on to eat almost the whole tray. I did learn a few things from my first offering though:

  • I put them on a sheet pan, which made for easy cleanup, but looking back, I also think it may have been a bit overwhelming. The second time I put a smaller amount on a plate and he seemed more receptive.
  • I served them again a few days later, mixed some ground flax into the peanut butter and traded the chocolate covered chia seeds (from Salba Chia-unfamiliar to him) for fresh strawberries (which he loves and are brightly covered to catch his attention) and also scaled back on the pepitas. I still included them, just used less since they’re a new food for him.

I like this snack because you can totally customize it to your household and use whatever you have on hand to make them. You could use all apples instead of including graham crackers. You could add some strips of avocado toast mixed in with the apple slices, or even slices of sweet potato toast with peanut butter – both options I think my younger kiddo would actually prefer to graham crackers. You can mix ground flax or hemp seeds into peanut butter or yogurt so it’s still visable but doesn’t stand out as much. You can also let the kids help with the assembly!

Apple Graham Cracker Snack Nachos with fresh strawberries

Here’s how I made mine:

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Apple Graham Cracker Snack Nachos

Apple Graham Snack Nachos
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These Apple Graham Cracker Snack Nachos are a fun after school treat for the kids. A great way to mix familiar and new foods and make eating fun!

Ingredients

Apple slices
graham crackers
yogurt
peanut butter
fresh fruit
chocolate chips
pepitas
hemp seeds
ground flaxseed
chia seeds
chopped nuts
other options: Sweet potato toast slices, avocado toast slices, anything else you can think of!

Instructions

Use the apple slices and graham cracker quadrants as the base. (Or the sweet potato/avocado toast slices if using)
Drizzle with yogurt and peanut butter (I mixed ground flaxseed into my peanut butter. You could also mix hemp seeds or chia seeds in
Add toppings and serve.

Notes

For a pretty drizzle, put the yogurt into a ziploc bag, cut the corner off and squeeze to drizzle as desired.
For the peanut butter I just microwave it for 30 seconds or so to make it runnier and then drizzle off a spoon.

Aren’t these so fun?!

These Apple Graham Cracker Snack Nachos are a fun after school treat for the kids. A great way to mix familiar and new foods and make eating fun!

Enjoy!
–Lindsay–

 

How To Food Prep – Step By Step

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An example from a Registered Dietitian showing you How To Food Prep – Step By Step. I share what I prepped in 2 hours for a healthy week and what order I did things in so that I could utilize my time most efficiently.

2 hours of food prep from an RD, split into two sessions.

Hi friends!

A lot of you seem to like to watch me food prep over on Instagram Stories so I’ve been trying to be more intentional about showing you my step by step process so that  you can see exactly what order I do things, and how I utilize my time to make the most of my food prep sessions. Here’s an example of a prep session I did a few weeks ago.

If this post is helpful to you, you’ll love my Mastering Food Prep course. I teach you the five steps to food prep, plus I talk about meal prep beyond dinner, give you tips for adding variety, talk about flexible meal prep and food safety and cover some of the most common roadblocks to food prep.  I also have an ebook called Ultimate Guide to Food Prep.

So, typically we go to the grocery store on Saturday but on this particular weekend, we didn’t go until Sunday afternoon. I had some time in the morning so I used what I had on hand to get some prep out of the way before we even went to the store.

early food prep

Sunday morning is the perfect time for me to bake with the kiddos. We started the day by making some Coconut Oil Banana Muffins. Once those were in the oven, I sent the kids off to play and I started some farro on the stovetop and chopped carrots, sweet potatoes and potatoes so they’d be ready to roast in the oven once the muffins were done. It only takes 5 min or so to chop them up and then it’s just a matter of sticking them in the oven and stirring once or twice. Very hands off.

food prep roasted veggies

After we made it to the grocery store, I started my second round of food prep. I roasted some green beans and broccoli first.

food prep roasted veggies

Earlier in the morning I ended up roasting the white potatoes and carrots in the oven together but ran out of time for the sweet potatoes so I just saved those for the afternoon session. While the broccoli and beans were roasting, I chopped some delicata squash and tomatillos to roast next, along with the sweet potatoes. I also chopped up our snacking veggies.

food prep instant pot

After the next round of veggies were in the oven, I put some rice in the Instant Pot to cook, prepped my kale, and made a batch of Pumpkin Yogurt Bars so they’d be ready to go in the oven.

food prep instant pot meat

After I put the bars into the oven, I put some chicken breasts in the instant pot, made a marinade for my pork tenderloin and used the tomatillos I roasted to make a Spicy Green Sauce.

food prep recap

So to recap, this is what I prepped during my morning session: roasted carrots and potatoes, Coconut Oil Banana Muffins and farro.

food prep recap

And then I spent about an hour and 15 minutes after grocery shopping making all of this: roasted sweet potatoes, green beans, squash and broccoli, snacking veggies, kale, spicy green sauce, rice, pumpkin yogurt bars, pork marinade and shredded chicken.

food prep carrot oat bars

The last thing I did was make a batch of Carrot Oat Bars with the carrots I roasted in the morning, since they’re my daughter’s favorite snack.

food prep carbs

Then I like to give a breakdown of what I prepped in different groups and share how I cook everything. I do my rice in the Instant pot and store in a stasher bag. I do my farro on the stove and my potatoes in the oven. These are all quick and easy carb sources that my Type 1 diabetic husband can measure easily for his meals.

food prep veggies

I always roast a lot of veggies to make them easy to reheat in the microwave and add to the kids’ plates and ours, plus raw veggies for snacking and kale that my hubby uses for salads.

food prep meat

I love putting my Spicy Green Sauce on chicken and veggie bowls throughout the week and I use the shredded chicken to make all sorts of stuff for the kids. My hubby grills the pork tenderloin, or I pan sear it and roast in the oven. We usually do that on Monday or Tuesday night.

food prep snacks

And finally, I always like to have baked goods on hands for snacks and breakfasts for the kids (and for mama!). I made my Coconut Oil Banana Muffins with avocado oil and added some hemp seeds.

food prep breakfasts and snacks

I made the Carrot Oat Bars for my little one. I make them dairy-free with Bolthouse Farms pea milk and I always add hemp seeds.

food prep breakfast and snacks

And for the Pumpkin Yogurt Bars, I added hemp and flax and chocolate chips this time.

Here it is all together:


So there you go! Hope that was helpful!! If you’re looking for more info about how we use the food I prep during the week, check out this post: 

A Week of Component Food Prep {and How To Use It} where I share my food prep and then exactly how we used it for meals during the week and how much we had leftover at the end of the week!

An example from a Registered Dietitian showing you How To Food Prep - Step By Step. I share what I prepped in 2 hours for a healthy week and what order I did things in so that I could utilize my time most efficiently.

Enjoy!
–Lindsay–

Sweet Potato Waffles

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These Sweet Potato Waffles are kid-friendly and perfect for breakfast, pre-workout fuel or an afternoon snack. Add some peanut butter in the middle for a fun waffle sandwich!

Sweet Potato Waffles with chocolate chips and fresh strawberries

Hi Friends!

It’s been about 4 years since I shared this recipe for Sweet Potato Waffles with you! They’re still a favorite of mine, especially to turn into little waffle sandwiches because they’re just so darn cute and delicious. I don’t know what it is about this pregnancy but waffles have become one of go to foods – one of the few things I can almost always stomach. Regular waffles are fine, but I like the sweet potato twist that these have!

This is a small batch recipe. The original recipe made just two waffles so I tweaked it a little bit and now it makes 4. (If you’ve made these before, i’ll include the original recipe in the notes section so you can make just two again if you want.

If you have more sweet potatoes to use, here are 20+ Baked Sweet Potato Recipes. 

Sweet Potato Waffles

 

Here’s how you make them:

Print

Sweet Potato Waffles

Sweet Potato Waffles 2 copy
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

These Sweet Potato Waffles are kid-friendly and perfect for breakfast, pre-workout fuel or an afternoon snack. Add some peanut butter in the middle for a fun waffle sandwich!

  • Author: Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 waffles 1x

Ingredients

Scale

2/3 cup cooked, mashed sweet potato
1/2 cup milk (dairy or non-dairy)
3 eggs
1/2 cup white whole wheat flour
1.5 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
topping options: nut butter, fresh fruit, yogurt, syrup, chocolate chips etc

Instructions

  1. Combine all ingredients in a small bowl. Depending on how well you mash your sweet potato, you may have a few chunks. That’s fine. You could also put everything in a blender or food processor for a smoother batter.
  2. Grease waffle maker and cook 4 waffles.
  3. Top as desired and serve.

Notes

For my sweet potato I just poke some holes in a large sweet potato, microwave 5 minutes, let cool and mash with a fork.

Original recipe for 2 waffles: 1/3 cup cooked, mashed sweet potato + 1/4 cup plain yogurt + 2 eggs + 1/4 cup white whole wheat flour (or oat flour) + 3/4 teaspoon baking powder + 1/2 teaspoon cinnamon + 1/2 teaspoon vanilla extract

You can eat them plain, but really…toppings are the best part so go crazy! I  love making them into peanut butter sandwiches!

 

These Sweet Potato Waffles are kid-friendly and perfect for breakfast, pre-workout fuel or an afternoon snack. Add some peanut butter in the middle for a fun waffle sandwich!

 

Enjoy!
–Lindsay–

Baked Apple Packets

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These Baked Apple Packets are a super simple fall recipe. Enjoy them with ice cream for dessert or top with yogurt for breakfast or an afternoon snack. The perfect way to end a day of apple picking.

Baked Apple Packets - an easy fall dessert recipe

Originally published 10/2012. Photos and post updated 9/2018.

Hi Friends!

Allow me to introduce you to these Baked Apple Packets. Have you been apple picking yet this year? Or perhaps you have it on your to-do list for an upcoming weekend? This easy recipe idea is the perfect way to use up some of those apples.

I like these as a dessert, topped with ice cream….but you could easily top them with yogurt or extra peanut butter and enjoy them for breakfast or an afternoon snack. Plus they’re easy to customize. I mixed my apples with cinnamon, ground flaxseed and hemp seeds and then topped with peanut butter, chocolate chips and ice cream. You could toss yours in just cinnamon and sugar if you wanted, drizzle with chocolate sauce, top with chopped nuts or granola, add a scoop of yogurt on top etc.

Baked Apple Packets with ice cream

There’s no real recipe here because you can make as many or as few as you want. And no exact cooking time because you can cook them as long as you want depending on how soft you want your apples. AND if you wanted to, you could cook these on the grill or over a camp fire!

Here’s what you do:

Print

Baked Apple Packets

baked apple packet 2
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These Baked Apple Packets are a super simple fall recipe. Enjoy them with ice cream for dessert or top with yogurt for breakfast or an afternoon snack. The perfect way to end a day of apple picking.

  • Author: Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1

Ingredients

  • small or medium apples, chopped
  • cinnamon, ground flaxseed, hemp seeds, chia seeds and/or sugar for tossing
  • peanut butter, chopped nuts, granola, chocolate chips, pumpkin seeds or other desired toppings
  • ice cream or yogurt if desired.

Instructions

  1. Place chopped apple slices in a bowl.
  2. Sprinkle with cinnamon, ground flax and hemp seeds (and sugar if desired).
  3. Split equally between pieces of foil and fold into sealed packets.
  4. Bake at 400 degrees for 15-25 minutes depending on how soft you want your apples.
  5. Carefully open each packet and top with nuts, granola, chocolate chips etc.
  6. Add a scoop of ice cream or yogurt and serve!

Notes

You can also add the peanut butter before baking if you’d like!

Don’t be afraid to experiment with other fruit either. I’m trying it with pears next 🙂 Peaches would also be a great option for the summer!

These Baked Apple Packets are a super simple fall recipe. Enjoy them with ice cream for dessert or top with yogurt for breakfast or an afternoon snack. The perfect way to end a day of apple picking.

Enjoy!
–Lindsay–