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Chicken Sausage Skillet with Zoodles

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This gluten-free Chicken Sausage Skillet with Zoodles recipe will quickly become one of your go-to dinners. It’s simple, healthy and easy to customize with whatever vegetables you have on hand.

This gluten-free Chicken Sausage Skillet with Zoodles recipe will quickly become one of your go-to dinners. It's simple, healthy and easy to customize with whatever vegetables you have on hand.

Hi friends!

Time for another month of Recipe Redux! This month had a shape theme:

Get Your Fruits and Veggies in Shape

With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.

I was hoping to have some curly dessert sweet potato fries to share with you guys but after a miserable fail, they’re gonna require a little more testing. So I decided to share this zoodle skillet instead. It’s one of my go-to dinners and can easily be customized based on what veggies you have on hand. I wish I had some summer sweet corn to add to this yesterday but I was fresh out. Next time!

Chicken Sausage Skillet with Zoodles

This gluten-free Chicken Sausage Skillet with Zoodles recipe will quickly become one of your go-to dinners. It's simple, healthy and easy to customize with whatever vegetables you have on hand.

This recipe is super forgiving…so you don’t really need exact quantities but I did put some in the recipe below for you. Just know you can easily add more or less veggies and it will still turn out just fine.

Here’s what to do:

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Chicken Sausage Skillet with Zoodles

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This Chicken Sausage Skillet with Zoodles recipe will quickly become one of your go-to dinners. It’s simple, healthy and easy to customize with whatever vegetables you have on hand.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 4

Ingredients

Scale
  • 1 Tbsp oil
  • 3 cloves garlic, minced
  • 1/2 cup onion, diced
  • 1 medium sweet potato, thinly sliced and diced
  • 1 red pepper, diced
  • 1 medium apple, diced
  • 2 medium zucchini
  • 4 chicken sausages (fully cooked), halved and sliced
  • 1/4 cup sweet thai chili sauce

Instructions

  1. Heat oil in a large skillet over medium high heat.
  2. Spiralize zucchini and place in a strainer over the sink. Sprinkle with salt and let sit.
  3. Add garlic, onion, sweet potato, apples and sausage to the skillet and saute until sweet potato reaches desired tenderness.
  4. Transfer zoodles to paper towels and squeeze to remove excess moisture.
  5. Add zoodles to pan along with thai chili sauce and cook 3-4 minutes.

Sounds simple enough, right? I’ve also made this with corn, carrots and other veggies!

This gluten-free Chicken Sausage Skillet with Zoodles recipe will quickly become one of your go-to dinners. It's simple, healthy and easy to customize with whatever vegetables you have on hand.

[Tweet “Add this Chicken Sausage Skillet with Zoodles from @leangrnbeanblog to your meal plan!”]

Enjoy!
–Lindsay–

For more recipes with fun veggie shapes, check out the link-up below!


Ginger Peach Oat Bars

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This recipe for Ginger Peach Oat Bars is perfect for a summer dessert. They’re packed with fresh, juicy peaches and taste great topped with a scoop of vanilla ice cream!

This recipe for Ginger Peach Oat Bars is perfect for a summer dessert. They're packed with fresh, juicy peaches and taste great topped with a scoop of vanilla ice cream!

Hi friends!

Just popping in to share my new favorite recipe with you. Peaches are hands down my favorite summer fruit and when they’re on sale for $0.99/pound I can never resist buying a ton of them. They’re just so darn good.

I’m always a fan of just slicing them up and eating them but this week I wanted to get a little more adventurous. I settled on a dessert recipe because….pregnant. Duh. And as I was brainstorming ideas, I started thinking about this Ginger Peach Granola I received in the mail from a friend several years ago. It was, hands down, the best granola I’ve ever had and I begged her to send me the recipe. Then I lost it. But I haven’t forgotten how much I loved the flavor combo of ginger and peach.

So this dessert recipe is a bit of a spin on that granola. A note about these bars. Thanks to all the peaches that are packed in there, they’re fairly moist and a little crumbly. I think they’re best eaten out of a bowl while still warm and topped with a scoop of ice cream. They will firm up some once they’re cooled completely, but just know that depending on how juicy your peaches are, these will probably more of an eat with a fork kinda bar than a grab and eat kind.

Ginger Peach Oat Bars

This recipe for Ginger Peach Oat Bars is perfect for a summer dessert. They're packed with fresh, juicy peaches and taste great topped with a scoop of vanilla ice cream!

Also, if you decreased the brown sugar slightly, you could definitely eat these for breakfast topped with some yogurt!

So here’s how you make them:

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Ginger Peach Oat Bars

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3.5 from 2 reviews

This recipe for Ginger Peach Oat Bars is perfect for a summer dessert. They’re packed with fresh, juicy peaches and taste great topped with a scoop of vanilla ice cream!

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 9 bars 1x

Ingredients

Scale
  • 4 Tbsp butter, melted
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp cinnamon
  • 2 tsp dried ginger
  • 1 tsp vanilla extract
  • 1/2 cup peanut butter
  • 2.5 cups diced peaches (about 3 large)
  • 1/2 cup white whole wheat flour
  • 1.5 cups rolled oats
  • 1/2 tsp baking soda

Instructions

  1. Combine melted butter, brown sugar, egg, cinnamon, ginger, vanilla and peanut butter in a large bowl and mix well.
  2. Stir in diced peaches and stir to combine.
  3. Add flour, oats and baking soda and stir gently until combined.
  4. Scoop into a 9×9 pan lined with parchment paper.
  5. Bake at 350 degrees for 30-35 minutes.

Notes

Bars will be moist and slightly crumbly. They will firm up slightly once cooled completely but are best eaten in a dish with a spoon or fork.

Also, if you haven’t tried peanut butter and peaches together, you’re missing out! Another of my favorite flavor combos.

This recipe for Ginger Peach Oat Bars is perfect for a summer dessert. They're packed with fresh, juicy peaches and taste great topped with a scoop of vanilla ice cream!

[Tweet “Enjoy these Ginger Peach Oat Bars from @leangrnbeanblog for a summer dessert!”]

Enjoy!
–Lindsay–

What Are Food Pulses? And 5 Ways To Eat Them

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What are pulses- food in your diet? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet. 

What are pulses? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet.

*Originally published 2016. Updated 3/2023*

Hi friends!

I’m putting on my Registered Dietitian hat today to share a little bit about a powerful little group of foods that you may not be super familiar with. 20 16 was the International Year of Pulses with the goal of teaching people what they are and share the many benefits of pulses, including their nutritional profile, environmental and sustainability benefits, affordability and potential to address global food security.

What are pulses food?

So what are they? Pulses are a term that encompasses dried peas, beans, chickpeas and lentils. They’re a great source of protein and fiber and are rich in important nutrients like iron, potassium and folate. They’re also gluten-free and cook just as quickly as things like pasta and rice! Added bonus? Pulses are very budget-friendly and also have a low carbon footprint. 

They’re great for making vegetarian dishes and can also easily be used to replace meat in meat-based dishes or simply added to recipes for an additional nutrient boost. I wanted to give you guys a few simple ideas on ways you can add more pulses to your diet!

5 Simple Ways To Eat More Pulses (food)

What are pulses? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet.

Chickpea Pulses

1) Eat more hummus! You guys know I’m a fan of this chickpea spread that can easily be found at the grocery store (or made at home!) in a variety of flavors. If snacking on it with veggies for dipping isn’t your thing, try adding a smear to your next sandwich, wrap or burger or mixing some into your tuna salad. Pro tip- mixing salsa and hummus makes a great dressing for pasta salad!

Try these recipes to start:
Curried Tuna Salad with Apples
Summer Chicken Wraps 
Hummus Collard Wraps
Creamy Spinach & Artichoke Hummus Pasta

What are pulses? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet.

Bean Pulses

2) Add beans to dips and salsas. I love adding black beans and white beans to kid-friendly dips for my kids to eat. Or making a bean-based dip for an appetizer or snack!

Try these recipes to start:
4 Kid-Friendly Dips 
Mexican Layer Dip
White Bean Dip with Avocado
Cowboy Caviar

What are pulses? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet.

Pea Pulses Protein

3) Try Pea Protein. You can easily swap it for whey protein in smoothies, energy balls, etc.

Try these recipes to start:
Chocolate Pea Protein Shake
Almond Chia Recovery Smoothie
Peanut Butter Coconut Protein Bites

What are pulses? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet.

Pulses Food Baking

4) Use pulses in baked goods -either whole or as flour. I’ve made my Quinoa Breakfast Bars with chickpea flour several times and they turn out great! You can also make desserts like brownies using black beans.

Try these recipes to start:
Quinoa Breakfast Bars
Fudgy Black Bean Brownies
Peanut Butter Chocolate Chip Chickpea Cookies
Chickpea Flour Banana Bread

What are pulses? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet.

Pulses Food Dinner

5) Add them to soups and casseroles! Pulses make the perfect addition to both meat and vegetable-based soups and casseroles. They’re also great for making vegetarian burgers and meatballs.

Try these recipes to start:
Ribollita
White Chicken Chili
Lentil Veggie Macaroni & Cheese 
Asian Black Bean Burgers

I hope this gives you a few new ideas!

What are pulses? Learn more about the nutritional benefits of dried peas, beans, chickpeas and lentils and get ideas for how to add them to your diet.

Enjoy!
–Lindsay–

PS…If you’re feeling adventurous, grab a bag of lentils and sprout them!

Lemon Berry Ice Cream Sandwiches

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These Lemon Berry Ice Cream Sandwiches are the perfect summer dessert. Plus they’re lactose-free, so those who are dairy sensitive can enjoy them too!

These Lemon Berry Ice Cream Sandwiches are the perfect summer dessert. Plus they're lactose-free, so those who are dairy sensitive can enjoy them too!

This post was sponsored by LACTAID®. All thoughts and opinions are my own.

Hi friends!

Did you know July is National Ice Cream Month?! I personally can’t think of a better way to beat the summer heat than with a cold, refreshing ice cream treat. Remember a few months ago when I shared this recipe for Peanut Butter Bread Pudding with Smashed Raspberries using LACTAID® milk? I told you all about how I struggled with lactose-intolerance in high school and I remember summers really being a struggle because of all the ice cream!

Well good news! LACTAID® also makes ice cream and they’ve asked me to help spread the word about their No More Dairy Envy Campaign, which is committed to helping those with dairy sensitivity due to lactose savor the full joy of dairy. They have six different flavors, including Mint Chocolate Chip, which is new this year!

I was tasked with creating a delicious ice cream dessert for you guys using LACTAID® ice cream and I happily accepted the challenge.

These Lemon Berry Ice Cream Sandwiches are the perfect summer dessert. Plus they're lactose-free, so those who are dairy sensitive can enjoy them too!

These little beauties are what I came up with! Lemon Berry Ice Cream Sandwiches. While I love a good ice cream cone, there’s just something way more satisfying about an ice cream sandwich! I subbed LACTAID®  Vanilla Ice Cream for regular vanilla and made the sandwiches lactose-free as well so all my friends and family could enjoy this tasty treat! It’s just like regular ice cream, except without the lactose!

It took me a few tries to get the sandwich part right. I first started with regular cookies, but then the cookie overwhelmed the ice cream and it just wasn’t a good balance….so I went with more of a thin bar so you really get to enjoy all the flavors! Plus bars are easy to cut into whatever size sandwiches you desire!

Here’s how you make them:

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Lemon Berry Ice Cream Sandwiches

Lemon Berry Ice Cream Sandwiches 3
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These Lemon Berry Ice Cream Sandwiches are the perfect summer dessert. Plus they’re lactose-free, so those who are dairy-sensitive can enjoy them too!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 mini sandwiches 1x

Ingredients

Scale
  • 3 Tbsp coconut oil, measured as a solid and then melted
  • 1 egg
  • 2 Tbsp lemon juice
  • zest of one lemon
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 cup strawberries
  • Lactaid vanilla ice cream

Instructions

  1. Combine first 5 ingredients in a bowl and mix well.
  2. Stir in flour and mix until combined.
  3. Spread into the bottom of a 9×9 pan lined with parchment paper.
  4. Puree strawberries in a food processor.
  5. Spread and swirl berry mixture into lemon bars. It may be hard to swirl but do your best to spread it out.
  6. Bake at 350 for 20-25 minutes. Remove and let cool completely.
  7. Cut into 16 squares.
  8. Turn one square over, top with a scoop of Lactain vanila ice cream, press another square on top to form a sandwich.
  9. Place on a plate, repeat with remaining squares, freeze.

Simple enough right? Now go make a batch and stock your freezer! These can get a little messy and you definitely need to work quickly to assemble them. Be sure the bars are totally cool before starting and let your ice cream rest at room temperature for a little while to make it easily scoopable…but not overly soft and melty.

These Lemon Berry Ice Cream Sandwiches are the perfect summer dessert. Plus they're lactose-free, so those who are dairy sensitive can enjoy them too!

[Tweet “These Lemon Berry Ice Cream Sandwiches from @leangrnbeanblog are the perfect summer treat! #dairyenvy @lactaid”]

These Lemon Berry Ice Cream Sandwiches are the perfect summer dessert. Plus they're lactose-free, so those who are dairy sensitive can enjoy them too!

For more great recipes using LACTAID®, follow them on Facebook and Twitter!

Enjoy!
–Lindsay–

 

Pesto Shrimp and Potato Kebabs

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These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner. 

These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner.

Hi friends!

Let me tell you I had a long debate with myself about whether to call these kebabs or kabobs. I really don’t know which one is right. Either way, it’s dinner…on a skewer…and it really can’t get much easier than this recipe.

But first, let’s back up a little bit. A few weeks ago, Squish and I were in Costco, eating our way through the aisles. BTW, Monday at 4pm is a great time to go to Costco if you want samples. We tried a wide variety of things and let’s be real, he ate them all, but the one that actually surprised me the most was the tortellini with pesto. He’s not a huge pasta lover (unlike his mama) and isn’t always a fan of new sauces…but he gobbled up two entire tortellini and begged for more. And me being the sucker that I am, fell victim to their sample marketing and came home with a giant two pack of tortellini and an even bigger jar of pesto. Pesto tortellini with a Costco rotisserie chicken was actually our first meal in the new house!

Anyways….the moral of the story is that I now have a pesto surplus and I’ve been putting pesto on ALL THE THINGS lately! So that’s where the idea for these kebabs came from. (Side note – If you don’t happen to have a giant jar of pesto on hand, I’d highly suggest heading to the farmer’s market, grabbing some basil and making a batch of your own! It’s so easy to make and you can even freeze it in ice cube trays so you’ll have easy access to it all year long!)

These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner.

Last weekend when I was at the grocery store, I picked up some of these Baby Boomer potatoes (not sponsored…I used my own money) from The Little Potato Company. I’m usually one to just buy a large potato and chop it up but these were the littlest potatoes I’d ever seen and they were so cute I just couldn’t resist. Plus they were on sale! I decided to pair them with some shrimp, coat everything in pesto and throw them on the grill for a quick dinner.

I’ve found that the trick to grilling potatoes is to cook them most or all of the way in the microwave beforehand and then just throw them on the grill for a little flavor. Otherwise, they seem to take forever and since shrimp cook so quickly, I knew that wouldn’t work. So I pre-cooked them and it worked out beautifully!

Here’s how you make these:

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Pesto Shrimp and Potato Kebabs

Pesto Shrimp and Potato Kebabs 3
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These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: Serves 3-4 1x

Ingredients

Scale
  • 1 pound raw wild shrimp, peeled & devined
  • 3/4 pound baby potatoes (or your favorite small potatoes chopped into quarters)
  • 2–3 Tbsp pesto
  • Salt and pepper + olive oil

Instructions

  1. Pierce each baby potato with a knife and place them in a microwave safe bowl.
  2. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
  3. Microwave for 3-4 minutes or until potatoes are soft when pierced with a fork.
  4. Let potatoes cool until they can be easily handled.
  5. Thread skewers with shrimp and potatoes.
  6. Brush with pesto on both sides.
  7. Grill on a medium-high grill for 2 minutes per side.

Pretty easy, right? Just don’t forget to turn off the grill when you’re done….like I did.

These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner.

To make this dinner come together even faster, cook the potatoes in the microwave the night before and stick them in the fridge. Then just thread your skewers and throw them on the grill when you’re ready to eat!

These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner.

[Tweet “These Pesto Shrimp and Potato Kebabs from @leangrnbeanblog make a quick summer dinner!”]

Enjoy!
–Lindsay–

Guacamole Waffle Bites

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These gluten-free Guacamole Waffle Bites make a great appetizer or side dish. With just a few simple ingredients, they’re packed with flavor and are a fun, easy recipe for anyone to make!

These gluten-free Guacamole Waffle Bites make a great appetizer or side dish. With just a few simple ingredients, they're packed with flavor and are a fun, easy recipe for anyone to make!

Hi friends!

It’s time for another recipe roundup with some of my fav bloggers. If I’m being totally honest, I completely forgot about this post until about 2 days ago when Julia sent us a little reminder! The move threw me off my game a little bit. That, coupled with the fact that we have yet to go to the grocery store since we moved in, meant I had to get a little creative and use what I had on hand.

Turns out, situations like that sometimes lead to the best recipes. I’ve kinda been loving my waffle maker ever since I started making these Whole Wheat Yogurt Waffles regularly and I thought it might be kinda fun to make some bite-sized waffles and put a savory spin on them. I used sweet potatoes as the base…because i ALWAYS have those on hand…and mixed in some bacon and cheese for flavor, along with an egg to hold everything together.

These gluten-free Guacamole Waffle Bites make a great appetizer or side dish. With just a few simple ingredients, they're packed with flavor and are a fun, easy recipe for anyone to make!

I wasn’t really sure how they would turn out but I was pleasantly surprised at how good they tasted. To top them up, I whipped up a small batch of guacamole with a lonely avocado, a few cherry tomatoes, and some red onion. You could easily use store-bought guac to make these even easier!

Here’s the exact recipe:

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Guacamole Waffle Bites

Guacamole Waffle Bites 1
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These gluten-free Guacamole Waffle Bites make a great appetizer or side dish. With just a few simple ingredients, they’re packed with flavor and are a fun, easy recipe for anyone to make!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 12-14 waffle bites 1x

Ingredients

Scale
  • 1 cup cooked & mashed sweet potato
  • 2 strips cooked bacon, diced
  • 1/4 cup cheddar cheese, shredded
  • 1 egg
  • Guacamole for topping

Instructions

  1. Combine the sweet potato, bacon, cheese and egg in a bowl and mix until well combined.
  2. Drop one tablespoon of the mixture into each of the four, well greased, sections of a regular waffle iron and cook as directed.
  3. Top with guacamole and serve. (You can serve them with the waffles still warm or at room temperature.

This made 14 waffle bites for me I think. Feel free to experiment with other toppings for these as well. Maybe some hummus? Or more bacon and cheese 🙂

These gluten-free Guacamole Waffle Bites make a great appetizer or side dish. With just a few simple ingredients, they're packed with flavor and are a fun, easy recipe for anyone to make!

Serve them as an appetizer, side dish or snack at your next summer cookout. Speaking of cookouts….4th of July anyone?!

4th of July Recipes perfect for any summer cookout.

Are you getting together with friends and family? Def make these…and then also check out these other brilliant ideas:

Paleo Vanilla Cake Parfaits

Perfectly portioned from Julia @ The Roasted Root
Paleo Red, White & Blue Vanilla Cake Parfaits

Summer Green Bean Salad

Perfect for showcasing summer produce from Sarah @ Making Thyme For Health
Summer Green Bean Salad

Healthy No Bake S'mores Cups

A creative spin on a summer dessert from Arman @ The Big Man’s World
Healthy No-Bake S’mores Cups

fruit_kabobs2

Festive and fun from Alexis @ Hummusapien
Chocolate Drizzled Fruit Kabobs

Almond Butter Bars

Drool-worthy and delicious from Kylie @ Imma Eat That
Almond Butter Snickerdoodle Bars with Cheesecake Frosting

The Ultimate Guide To Food Prep Ebook

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The Ultimate Guide To Food Prep Ebook

Hi Friends!

Today is the day! I’ve been dropping hints (and sending sneak peeks to my special email list) for the past couple of weeks and now the time has come. My ebook, The Ultimate Guide To Food Prep is ready and available for purchase!!

For the next week, it will be on sale for $9.99. After that, the price goes up to $14.99 so be sure to grab your copy! I need to say a huge thanks to Georgie from In It For The Long Run who designed the ebook for me and helped bring my vision to life perfectly! And also to Katy from Make {Me}dia Over for helping me with all of the behind the scenes technical stuff that gives me a headache!

For all of the details about the ebook AND the 4 Week Food Prep Bootcamp (limited to 10 people) that I’m offering, plus testimonials from people who have already checked out the book, just click the link below to check out the launch page and purchase your copy!

Click Here For Your Copy of The Ultimate Guide To Food Prep Ebook

Thanks so much for all of your support!

[Tweet “Grab your copy of The Ultimate Guide To Food Prep from @leangrnbeanblog today!”]

Enjoy!
–Lindsay–

Healthy 5 Ingredient Snacks

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These Healthy 5 Ingredient Snacks can be made quickly to power you through the afternoon slump. Plus several simple snacks that don’t need a recipe!

These Healthy 5 Ingredient Snacks can be made quickly to power you through the afternoon slump. Plus several simple snacks that don't need a recipe!

Hi Friends!

Let’s talk about snacks today shall we? Squish and I are both huge snackers and I actually dedicate a lot of my food prep time each week to making sure I have healthy snacks on hand for both of us to eat throughout the day! We definitely have some staple favorites, but I’m always looking for new, simple ideas that I can whip up quickly.

I decided to put together a little roundup of ideas for you guys of quick, healthy 5 ingredient (or less!) snacks. Hopefully it’ll give you some new inspiration for the week!

Nutrient dense and made with just four ingredients, this Chocolate Avocado Pudding makes a great snack or dessert!

Chocolate Avocado Pudding

Chocolate Chia Seed Pudding

These Easy Egg Wraps are perfect for a low-carb, high-protein snack. Make several ahead of time and fill with things like turkey, avocado, cheese, hummus and more.

Egg Wraps with Turkey & Avocado/Hummus

Sour Watermelon Gummies

Made with just 4 ingredients, these Sweet Potato Banana Bites are gluten-free and make a delicious snack!

Sweet Potato Banana Bites

Almond Sweet Potato Flatbread

Serve this Pumpkin Yogurt Dip with cinnamon sugar tortilla chips for an afternoon snack!

Pumpkin Yogurt Dip

Lemon Energy Balls

Hummus Stuffed Peppers

Hummus Stuffed Peppers

Frozen Yogurt Bites

almond butter banana pops

Banana Almond Butter Popsicles

Quinoa Peanut Butter Snack Balls

Chunky-Monkey-Trail-Mix-3

Chunky Monkey Trailmix

Perfectly Roasted Chickpeas

Zucchini Tater Tots

Zucchini Tater Tots

Peanut Butter Chocolate Chip Energy Bars

Carrot Stars

Carrot Stars

High-Protein Black Bean Lime Dip

4 Ingredient Banana Waffles

4-Ingredient Banana Waffles

Avocado Egg Salad

And because some of my favorite snacks are so simple that they may never be a recipe on the blog, here are a few more ideas:

15 No-Recipe Snacks

  • Tuna + hummus + salsa + peppers + onions
  • Rice cake + smashed avocado + hemp hearts
  • Jicama sticks  + turkey or ham + hummus
  • Popcorn + nuts + dried fruit + pumpkin seeds
  • Sweet potato fries +  plain yogurt + sriracha
  • Whole wheat tortilla + black beans + cheese + salsa
  • Apple rings + peanut butter + granola
  • String cheese + nuts + crackers
  • Steamed edamame + sweet potato chips
  • Sweet potato + almond butter
  • Fruit juice + unflavored gelatin
  • Dates + nut butter/coconut butter
  • Cottage Cheese + avocado + berries
  • Plain greek yogurt + powdered Ranch + sliced veggies
  • Low-sugar whole grain cereal + milk

These Healthy 5 Ingredient Snacks can be made quickly to power you through the afternoon slump. Plus several simple snacks that don't need a recipe!

[Tweet “Try one of these Quick, Healthy 5 Ingredient Snacks from @leangrnbeanblog today!”]

Enjoy!
–Lindsay–

4 Kid-Friendly Dips

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These 4 kid-friendly dips are easy to make and perfect for dipping everything from meat to vegetables at dinner or even eating with a spoon for a healthy snack! 

These 4 kid-friendly dips are easy to make and perfect for dipping everything from meat to vegetables at dinner or even eating with a spoon for a healthy snack!

Hi friends!

If you’ve been paying attention, you’ve probably seen some of these dips pop up in my food prep posts for the past couple of months. I initially started whipping up dips like that to give Squish something to dip his meat into. Turns out he likes a few of them so much that he generally just ends up eating them with a spoon. However, he’s recently developed an affinity for ketchup and has pretty much mastered dipping his chicken in that, so I’m hoping that his dipping prowess will soon extend to these dips as well! If not, by the spoonful is just fine with me!

These are super simple recipes and are so easy to make! Dips are a fun way to add some extra nutrients to your child’s plate and it’s fun to experiment with different flavor combos.

Here are the recipes for these four:

Kid-Friendly Dips

These 4 kid-friendly dips are easy to make and perfect for dipping everything from meat to vegetables at dinner or even eating with a spoon for a healthy snack!

This is his favorite!

Pumpkin Black Bean Dip

Combine 1/2 cup pumpkin + 1/2 cup black beans + 1/4 cup peanut butter in a food processor.
Puree until smooth.

These 4 kid-friendly dips are easy to make and perfect for dipping everything from meat to vegetables at dinner or even eating with a spoon for a healthy snack!

Squash Yogurt Dip

Combine 2/3 cup roasted squash + 1/3 cup plain or vanilla yogurt + 1/4 tsp cinnamon.
Puree until smooth.

Optional:
Add some hemp seeds.
Use plain yogurt and add a dash of maple syrup.

These 4 kid-friendly dips are easy to make and perfect for dipping everything from meat to vegetables at dinner or even eating with a spoon for a healthy snack!

Avocado Pea Dip

Combine 2/3 cup avocado + 2/3 cup cooked green peas + 1 cup canned pears/pineapples.
Puree until smooth.

These 4 kid-friendly dips are easy to make and perfect for dipping everything from meat to vegetables at dinner or even eating with a spoon for a healthy snack!

Raspberry Cottage Cheese Dip

Combine 1/2 cup white beans + 2/3 cup cottage cheese + 2/3 cup raspberries.
Puree until smooth.

These 4 kid-friendly dips are easy to make and perfect for dipping everything from meat to vegetables at dinner or even eating with a spoon for a healthy snack!

Do you make dips for your kiddos? What flavor combos do they like?

[Tweet “Try serving these 4 Kid-Friendly Dips with meat or veggies! via @leangrnbeanblog”]

These dips would make the perfect addition to your weekly food prep! Like I mentioned, they also make a great snack with a spoon. Want more kid-friendly snack ideas? Check out these Healthy Toddler Snack Ideas!

Enjoy!
–Lindsay–

Thursday Things

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Hi friends!

It’s been a while since I did one of these posts full of random info so I thought it was time we play catchup a little bit! So here we go:

Baby #2

It’s hard to believe it’s been a month since we shared the news of Baby Bean #2! I’ll be 18 weeks this weekend and baby and I are doing well. I’m still not feeling great, but it is getting slightly better. Most mornings I feel ok until about lunch time and then things start to go downhill and nights are definitely the worst.

Baby is growing right on track. The implantation bleed is still there, but luckily it has stopped growing. However it’s not getting any smaller either, so I’m still trying to take it easy. I’m working out, but not doing any jarring movements like jumping, running, etc.

We actually found out whether baby is a boy or girl a few weeks ago thanks to some genetic testing so i’ll be sure to share with you guys soon! Any guesses?

House

house

Like I mentioned a few weeks ago, we’re moving! We closed on our new house about a month ago but didn’t actually put our current house on the market until last week. Luckily it’s a seller’s market here and we signed a contract really quickly. We officially listed it on Tuesday around 5pm and had 2 showings that night, 9 showings Wednesday and 2 on Thursday. By Thursday evening, we had 2 offers! As long as the inspection and appraisal go ok we’ll be moving the rest of our stuff in a couple of weeks. I’m grateful it was a quick process because keeping your house clean and ready to show with a toddler and four animals is no easy task!

Ebook

Food Prep Ebook

As I’ve hinted at a few times over the past few months, I’ve been working on an ebook. I’ve actually been working on it for like 18 months…but I just never quite got my act together to get it finished and ready to go. I finally hired a designer to help me and it’s almost ready!!! I can’t wait to share it with you guys!

New To Me Products

Lately I’ve been sent some delicious products to try and bought a few of my own! Here are a few of my favs!

Dave's Killer Bread

My friends at Dave’s Killer Bread sent me some samples of their new White Bread Done Right a few weeks ago and I loved it! I’d never tried any of their products before and I’m definitely a new fan. I love the ingredient lists and they have several other varieties that I’m looking forward to trying. Squish and I enjoyed several turkey sandwiches and pb&j’s with the loaf they sent us!

Nikki's Coconut Butter

I was recently introduced to Nikki Frezza, the founder of Nikki’s Coconut Butter, through the Food Entrepreneur Summit. I’ve never tried coconut butter before but I’ve heard rave reviews about her product and I was inspired by her success story, so I bought the sampler pack! I love supporting small businesses and can’t wait to try all of these flavors! They just came last night and the hardest part is picking which one to try first!

casa de sante

 

**This portion of today’s post is sponsored by Casa de Sante.**

Recently I was introduced to a company called Casa de Sante. They’re a women and minority-owned food company based in Pennsylvania and they make spice mixes that are gluten-free and FODMAPs friendly for people with digestive issues. If you’re not familiar, a low-FODMAP diet is often used to reduce symptoms like abdominal pain, bloating and gas that accompany certain diseases like Irritable Bowel Syndrome. There’s a long list of foods that are eliminated on a low-FODMAP diet and garlic and onions are two of them. Since those are two ingredients often used in spice mixtures, Casa de Sante is has developed several different seasoning mixes that give people that onion and garlic flavor without using onion or garlic!

Salsa Verde Chicken Casserole

They sent me the Mexican Seasoning Mix and I used it to make a version of my Salsa Verde Chicken Casserole. Since I don’t actually need to follow a low-FODMAP diet, I did leave the beans in (which would typically be eliminated on this diet) but I left the onions and garlic out of both the casserole and the salsa verde I made so that I could taste the seasoning mix. It was great! Lots of flavor without using onions or garlic which are two of my staples.

You can check out their other seasoning mixes here, including BBQ, Lemon Herb and Indian!

Avoganic

I love learning about family-owned companies and I love it even more when they’re selling one of my favorite foods! I learned about Avoganic last month from Kristin, one of the founders. They’re a small, family-owned and operated company that grows and sells certified organic Hass avocados in California. They basically deliver the most perfect avocados straight to your door!

Kristin sent me a box of avocados to try and you guys, they are AMAZING. Do you see the color of the one I had for dinner shown above. Even hubby said it was the best avocado he ever had. I was super impressed by the quality of their avocados and plan to order a delivery of my own soon! Check out their shop and spread some avocado love! They’d make a great birthday present, holiday gift, house warming gift, etc for foodies like me!

*Unless otherwise noted, I was simply sent samples of the products mentioned above and was under no obligation to write about them. As always, all thoughts and opinions are 100% honest and my own*

Check It Out

Food Entrepreneur Summit

Yesterday I wrapped up the Food Entreprenuer Summit and it was amazing. It was put together by Nicole Culver and it was such a valuable experience.

realsummitschedule

The summit featured 20 master classes from some amazing bloggers and entrepreneurs that covered a huge range of important topics. I’ve been blogging for almost 6 years and still learned something from pretty much every single speaker. I really can’t say enough good things about the summit. It was well organized and packed with valuable info. If you’re a blogger or entrepreneur, it’s definitely worth checking out.

Check out the link below for more details and to sign up! (*Note, this is an affiliate link. That means I receive a small commission if you choose to signup for the summit, at no additional cost to you. I only promote programs and services that I use, love and fully believe in).

The Food Entrepreneur Summit

Whew! Ok I think that’s all for today!

Let’s chat:

What’s new with you? Tell me something good happening in your life!

Enjoy!
–Lindsay–

 

Healthy Five Minute Breakfasts

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These recipes for Healthy Five Minute Breakfasts can be made from start to finish in 5 minutes or less. They’re perfect for busy mornings when you need to eat in a hurry.

These recipes for Healthy Five Minute Breakfasts can be made from start to finish in 5 minutes or less. They're perfect for busy mornings when you need to eat in a hurry.

Hi Friends-

So, as I’ve mentioned several times, the need to eat soon after waking runs in our family. I tend to prefer eating breakfast before I even sit down at my computer but Squish takes it to a whole new level. He starts asking for breakfast while he’s still on the changing table getting his first clean diaper of the day. ie before we even make it downstairs. And if breakfast isn’t in his hands  pretty much immediately, screaming ensues.

We’re working on patience but we just haven’t quite mastered it yet at 19 months! I try to make the mornings go more smoothly by having breakfast prepped and ready ahead of time, but there are some mornings when that just doesn’t happen. On those days, I need something fast. Like something I can make from start to finish in under 5 minutes to prevent a total meltdown.

I have a few of my favorite go-to recipes for days like this, but it’s always good to have more in your arsenal, right?? So I rounded up several ideas from my fellow bloggers. These are not make-ahead recipes. These are recipes for the mornings when you failed to plan ahead and you need breakfast ready in 5 minutes before you run out the door (or before your toddler lets out a series of ear-piercing screams).

Check them out:

These Easy Egg Wraps are perfect for a low-carb, high-protein snack. Make several ahead of time and fill with things like turkey, avocado, cheese, hummus and more.

Easy Egg Wraps via The Lean Green Bean

Eggs, Greens & Goat Cheese Breakfast Sandwich via Nutritious Eats

Learn how to cook oatmeal with an egg - an easy way to add some extra protein to breakfast!

Microwave Oatmeal with an Egg via The Lean Green Bean

Three Minute Egg White Oatmeal via Peanut Butter Fingers

Easy 1 Minute Egg in a Mug Breakfast

Easy Egg In A Mug Breakfast via A Zesty Bite

5 Sweet & Savory Mug Breakfasts via Bigger Bolder Baking

Sweet and Savory Avocado Toast

Sweet & Savory Avocado Toast (8 Ways!) via Back To Her Roots

High Protein Chocolate Cottage Cheese Toast via KH Nutrition

Blueberry Cacao Smoothie Bowl

Blueberry Cacao Smoothie Bowl via Hummusapien

Banana Split Vegan Smoothie Bowl via Food Faith Fitness

Blueberry Muffin Parfait

5 Minute Blueberry Muffin Parfait via The Big Man’s World

Microwave Cinnamon Raisin English Muffin via Healthy Aperture

5 Minute Protein Smoothies

5 Minute Homemade Protein Shakes (no protein powder required) via The Kitchn

The Husband Protein Smoothie (no protein powder) via Healthy Happy Mama

5 Minute Breakfast Oatmeal Cookie

5 Minute Oatmeal Breakfast Cookie via Imma Eat That

Oatmeal Smoothie For Kids via A Healthy Slice of Life

See anything that looks good? Be sure to pin this post for later so you can reference it quickly!

These recipes for Healthy Five Minute Breakfasts can be made from start to finish in 5 minutes or less. They're perfect for busy mornings when you need to eat in a hurry.

[Tweet “Need breakfast in a hurry? Here are 17 recipes ready in 5 min or less via @leangrnbeanblog!”]

Enjoy!
–Lindsay–

 

Caramelized Peach Quinoa Breakfast Bowl

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This Caramelized Peach Quinoa Breakfast Bowl is packed with protein and makes a great summer breakfast.

This Caramelized Peach Quinoa Breakfast Bowl is packed with protein and makes a great summer breakfast.

Hi Friends!

I think we’ve reached the last of our guest posts. I can’t thank these ladies enough for helping me get through the past few weeks! Total lifesavers. I hope you’ve enjoyed getting to know them! Today I have one more superstar for you to meet! She’s Alexa from Fooduzzi. She is a social media superstar who also runs a rockin’ blog of her own where she shares recipes like this Lemon Chia Seed Granola that I want on my yogurt, this Creamy Spinach and Artichoke Hummus Pasta and these Banana Almond Butter Klondike Bars. Go check out her blog ASAP.

Hi friends! I’m Alexa, aka. the girl who crushes on plant-based and gluten-free meals, snacks, and treats over at fooduzzi.com. I am BEYOND thrilled to be taking over The Lean Green Bean Today!

I am also beyond thrilled that it’s practically summer!! I can almost taste it; can you?! That season of sunshine, sunglasses, iced tea, and mountains of fresh watermelon.

But if there’s one thing you should totally know about me, it’s that I love breakfast foods. That warm, comforting, hug-in-a-bowl that greets you with open arms every morning is one of my favorite favorite things. So although summer is nice and hot, there is no way I’ll be eating a cold breakfast first thing in the morning.

My go-to is oatmeal. I’m an oatmeal fiend, spiking it with cocoa, cinnamon, and other spices, and then topping it to the 9s with nut butter, seeds, and anything else I can get my hands on. To tell you the truth, I even look forward to that piping-hot, steamy bowl of love the night before. #noshame

BUT. I’ve honestly had oatmeal almost every day for at least a year. And while it may be my favorite breakfast, there’s just a time and a place to switch things up.

And friends, this is the time and place.

Breakfast quinoa. Ever tried it? I wasn’t really sure what to think about it because quinoa is totally hit-or-miss with me. I love it in very few dishes (including my all-time favorite dinner), but in others, I’m just not a huge fan.

Little did I know that a breakfast variety would induce the most intense quinoa cravings ever!

This Caramelized Peach and Quinoa Breakfast Bowl is packed with protein and makes a great summer breakfast.

Your quest to this summery quinoa breakfast bowl starts with some fruits. Peaches, to be exact. Now I always have been and always will be a complete and total apple fiend, so if you want to sub them here (especially in the fall), have at it. We’re going to throw our diced fruit in a saucepan with some maple syrup, cinnamon, a touch of lemon juice, and a pinch of salt, and then just let the heat do its thing. We’ll end up with dreamy chunks of caramelized goodness. I CAN’T even handle this amount of deliciousness.

Next up: the quinoa! I used a multi-colored version that I grabbed at Trader Joe’s, but you can use whatever you have on hand. We’ll cook it in water and cinnamon, and 15 minutes later – boom, we’re ready to assemble.

I loved this breakfast bowl with a healthy pour of unsweetened vanilla almond milk so it was creamy, kind of like my beloved bowl of oats. But once I added those caramelized peaches, some almond butter, a sprinkle of chia seeds, and a pinch of coconut sugar – ooooh my goodness. It was the most satisfying breakfast I’ve had in a long time. It’s slightly crunchy from the quinoa, sweet from those addictive caramelized peaches, and utterly satisfying thanks to the healthy fats in the almond butter and chia. And not to mention a total texture party in your mouth.

This Caramelized Peach and Quinoa Breakfast Bowl is packed with protein and makes a great summer breakfast.

And the BEST part? It’s a make-ahead breakfast! Use leftover quinoa and then just whip up the caramelized fruit the morning of. I have SO much love for this quinoa breakfast bowl!

Here’s to a delicious and nutritious way to start your summer mornings!

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Caramelized Peach and Quinoa Breakfast Bowl

caramelized peach quinoa breakfast bowl 8
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This Caramelized Peach Quinoa Breakfast Bowl is packed with protein and makes a great summer breakfast.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 2-3 1x

Ingredients

Scale
  • 1 cup quinoa (any variety)
  • 2 cup water
  • 2 peaches (apples work, too!), diced
  • 1/4 tsp. + 1/8 tsp. cinnamon
  • 3 Tbsp. pure maple syrup, divided
  • splash fresh lemon juice
  • assorted toppings: nut butters, chia seeds, unsweetened vanilla almond milk, coconut sugar, etc.

Instructions

  1. Add diced peach to a small pot with 2 Tbsp. maple syrup, 1/4 tsp. cinnamon, lemon juice, and salt. Bring the mixture to a boil over medium heat, and cook, stirring frequently, until peaches are tender and have slightly caramelized. Remove from the pot with a slotted spoon and set aside.
  2. Add water and quinoa to the pot (without wiping it down). Add another 1/8 tsp. cinnamon, and cook according to package instructions. When finished, remove excess water, and stir in an additional Tbsp. maple syrup.
  3. To assemble: Add quinoa to a bowl. Top with caramelized peaches and any desired toppings. I chose almond butter, chia seeds, unsweetened vanilla almond milk, and a touch of coconut sugar.

Doesn’t it look dreamy?! And so easy too!

This Caramelized Peach and Quinoa Breakfast Bowl is packed with protein and makes a great summer breakfast.

[Tweet “Try this Caramelized Peach Quinoa Breakfast Bowl for a delicious summer breakfast. via @leangrnbeanblog”]

Be sure to check out Alexa’s blog and follow her on Facebook, Twitter, Instagram and Pinterest!

Enjoy!
–Lindsay–

A Day In The Life – 18 Months

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day in the life with an 18 month old

Hi Friends!

Considering the fact that Squish will be 19 months on Sunday, I figured I better get my act together this week for our 18 month Day in the Life post. Can you believe it’s been 3 months since I shared our last Day in the Life post?? In case missed any of them, I’ve been writing one every 3 months since he was born. You can find the links below:

Day in the Life – 15 Months
Day in the Life – 12 Months
Day in the Life – 9 Months
Day in the Life – 6 Months
Day in the Life – 3 Months

I actually did something a little different this month and kept track of 3 days (Mon-Wednesday of this week). No two days are really the same around here…but things are a bit extra crazy since we’re right in the middle of moving/getting ready to put our house on the market, so we’ve had contractors etc messing up our typical schedule.

I’ll share photos from Monday, which was an atypical day and then at the end I’ll share a quick recap of Tuesday and Wednesday so you can get a sense of a bit more “normal” day.

Sooooo here we go:

day in the life - 18 months old

6:15AM – Squish wakes up. This is actually a bit late for him. Lately he’s been waking up anywhere between 5:30 & 6. I consider any day I make it into the 6AM hour a major win.

day in the life - 18 months old

{Baked pumpkin pancake, plain full-fat yogurt, raspberries}

6:30AM – Breakfast. I do my best to distract him with water and the TV for at least a few minutes when he wakes up so I can pull myself together and get my brain working but he’s like his mama and likes to eat pretty much immediately.

day in the life - 18 months old

6:45 – 9:15AM– Playtime. Usually we watch TV, we read books, we play, we go outside, etc. Today we played with daddy for a little bit before he left for work, cooked in the play kitchen and made muffins in the real kitchen.  Of course we taste-tested one as soon as they came out of the oven. If he’s entertaining himself, I try to sneak in a little bit of work. Sometimes I can get some stuff done with him sitting on my lap watching TV when he first wakes up. I used to get up before him and work for a solid hour or so, but with him waking up earlier and earlier (it doesn’t matter if he goes to bed at 7 or 9pm, he still wakes up early) and me being pregnant (aka exhausted) those early morning work sessions just aren’t happening right now.

day in the life - 18 months old

9:15-11:15AM – We head over to the new house. The locksmith is supposed to be coming at 9:30 for what’s supposed to be a 30-minute appointment. Of course he’s running late, doesn’t show up until 10:15 and then takes an hour. We play on the swingset, put together some new shelves and eat some raisins that I luckily find in the bottom of my purse bc I didn’t pack a snack! By the time we leave, Squish is hungry and cranky because he’s missed his nap.

day in the life - 18 months old

{Pulled pork with hummus, pumpkin black bean dip & blueberries}

11:30AM – I try to put him straight down for a nap when we get home. No such luck. He’s up 5 minutes later screaming….so we eat lunch instead.

12:00 – 1:15PM – He’s still not in the mood to nap so he plays while I do a little work.

day in the life - 18 months old

1:15 – 2:30PM – Squish naps and mom works furiously. This is a pretty short nap, but I”ve noticed if I don’t get him down for a morning nap, naptime doesn’t ever go very well later.

day in the life - 18 months old

2:30-4:30PM – Snack (hard boiled egg & blueberries) & playtime. Typically we would leave for the gym around 3:45 but there are contractors replacing boards on our current house so I can’t leave. Today it’s hot so we play in the sprinkler, play with water on the deck and do lots of walking with our wagon.

day in the life - 18 months old

4:30PM – Snack – I ate a muffin and he had a couple Sweet Potato Bites.

day in the life - 18 months old

{Turkey & Grilled Cheese Sandwich + Squash yogurt dip}

5:30PM – By now our schedule is totally out of whack and he’s extra crabby because he only had one short nap. We play in the sprinkler again, I feed him dinner early and then stick him in bathtub for a while because I realize he hasn’t had a bath in several days.

7:00PM – Squish goes to bed.

7:00-10:00PM – Mom catches up on all the work she didn’t have time to do during the day and then goes to bed.

So that’s Monday. Here’s a quick summary of the next two days:

day in the life- 18 months

Tuesday

6:00AM– Wakeup & eat breakfast immediately
6:15-8:00AM – Playtime. We watch tv, do some puzzles, read a few books.
8:00AM – Snack.
9:15AM – Nap. I take photos of a new recipe for the blog that I made over the weekend and then since he’s still napping, I make some experimental Baked Pork Tacos. We taste test them for lunch and they’re a hit so I’ll re-make them soon and put them on the blog.
11:15AM – Lunch
11:30-1:15PM – Playtime. Typically we’d leave the house but we’re stuck here again because the contractors are here. We go for a walk with the wagon when daddy comes home for lunch and he pushes rocks around in his stroller for a while.
1:15PM – Snack and more playing. Another hot day so I strip him down and let him play in the sprinkler again. We bought a water table for the new house and I can’t wait to set it up over there!
2:15PM – A second nap!! He rarely takes two naps anymore, let alone two long ones. I guess he was making up for yesterday. I take advantage and get some extra work done and even take a few minutes to soak up the sun on the deck.
3:45PM – We head to the gym. He gets a snack (hard boiled egg and Cheerios) and hangs out while we workout.
6:15PM – Home from the gym and I make a quick dinner for us to eat.
7:00PM – Bedtime for Squish. I do some more work while hubby puts some tile up around the new fireplace we just had installed.
9:30PM – Bed.

day in the life 18 months

Wednesday

6:30AM – Wakeup & eat.
7-9AM – Playtime.
9-10:30AM – We head to his weekly class at The Little Gym.
10:30AM – I fight to keep him awake on the drive home and then immediately put him down for a nap.
11:45AM – Lunch. We eat and watch daddy reattach the mantle.
12-1:00PM – We fold some laundry, ride our bike, generally make a mess and he throws an epic fit when I tell him he can’t have a snack 30 minutes after lunch.
1-2:00PM – We head to the grocery store to pick up a few ingredients for blog recipe & spend some time in the toy aisle because he’s in a MOOD and mom needs a break.
2:00PM – Home for a snack and some time rearranging things in the garage and pulling the wagon.
3:15PM – I put him in his crib, hoping he’ll nap but knowing he won’t. Putting him in there usually buys me 20-30 minutes before he starts screaming in protest. I use it to make a batch of ice cream for the blog and prep a few things for dinner.
3:45PM – He’s screaming so we get changed and head to the gym.
6:00PM – Home from the gym. I assemble the baked chicken and sweet potatoes I prepped earlier into a quick dinner.
7:00PM – Bed for squish. I work for a while and watch some TV with hubby.
9:00PM – Bedtime.

Have I mentioned this pregnancy is really kicking my butt? Before I was pregnant I couldn’t tell you the last time I went to bed at 9pm…now it’s pretty much a regular thing. I’m also battling spring allergies this week which are making things extra tough, especially when Squish wants to be outside ALL.THE.TIME.

Anyways, there’s a glimpse into a few days of our life! As you can see, it’s getting harder and harder for me to find time to work so I’m really focusing on being organized and being super-focused when I do have time, in order to accomplish as much as possible!

Enjoy!
–Lindsay–

 

 

Pea Salad with Sweet Potatoes

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This Pea Salad with Sweet Potatoes is a healthy, kid-friendly recipe the whole family will love for dinner. Covered in hummus and mixed with bacon and cheese, what’s not to love about this side dish?

This Pea Salad with Sweet Potatoes is a healthy, kid-friendly recipe the whole family will love for dinner. Covered in hummus and mixed with bacon and cheese, what's not to love about this side dish?

Hi friends!

Today we’re talking pea salad because it’s time for another roundup with my bloggy pals! I can’t believe it’s been 3 months since we shared our 6 Healthy Brunch Recipes roundup! Over the past couple of years we’ve share tons of great recipes including:

6 Healthy Ways To Eat:

This month we’re back to focusing on a specific ingredient: green peas! I always have a bag or two of peas in my freezer and I actually think they are kind of an underrated veggie. They’ve got their fair share of protein, are easy to cook and have a sweet taste. Most days, Squish will even eat them straight from the bowl with a spoon! So hopefully after seeing these recipes you’ll give them a fair shot if you haven’t already.

This Pea Salad with Sweet Potatoes is a healthy, kid-friendly recipe the whole family will love for dinner. Covered in hummus and mixed with bacon and cheese, what's not to love about this side dish?

Although Squish will often eat them plain, there are days when we won’t touch them. So I made this recipe with him in mind.  To be honest, I didn’t even know that pea salad was a thing until a couple weeks ago….but after looking at several recipes trying to get some inspiration, I basically just started with peas, threw in a bunch of other things he likes (bacon, cheese, sweet potatoes) and covered it all in hummus (his favorite)!

This salad would be a great side dish to bring to a summer cookout. You can eat it cold or room temperature and it comes together pretty quickly!

Here’s how you make it:

Print

Pea Salad with Sweet Potatoes

Pea Salad with Sweet Potatoes 1
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This Pea Salad with Sweet Potatoes is a healthy, kid-friendly recipe the whole family will love for dinner. Covered in hummus and mixed with bacon and cheese, what’s not to love about this side dish?

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: serves 6-8 1x

Ingredients

Scale
  • 3 cups frozen peas
  • 1 1/2 cups finely diced sweet potatoes
  • 1/2 cup cheese cubes
  • 2 strips bacon, diced
  • 1/3 cup onion, diced
  • 1/4 cup hummus
  • 2 Tbsp water

Instructions

  1. Cook peas according to package directions and let cool.
  2. Meanwhile, saute bacon, onion and sweet potato in a skillet until sweet potatoes reach desired level of doneness. Let cool.
  3. Combine peas, sweet potato mixture and cheese cubes in a large bowl.
  4. In a small bowl add water to hummus and mix well to thin it out.
  5. Spoon over pea mixture and stir until well coated.

Notes

*To cook the sweet potatoes faster, toss in oil and microwave for 1-2 minutes before adding to pan. Or use leftover roasted sweet potatoes.

Like I mentioned, I sauteed my sweet potatoes but I’ve since made it again with leftover roasted sweet potatoes and loved it. To cook the sweet potatoes faster, toss them in a little oil and microwave them for 1-2 minutes before you add them to the pan.

This Pea Salad with Sweet Potatoes is a healthy, kid-friendly recipe the whole family will love for dinner. Covered in hummus and mixed with bacon and cheese, what's not to love about this side dish?

And now it’s time to check out some more delicious ways to enjoy peas:

6 Healthy Ways To Eat Peas

So much deliciousness for you guys to check out:

Pasta Salad with Lemon Poppyseed Dressing

This pasta salad would be perfect for a summer cookout!
Pasta Salad with Lemon Poppyseed Dressing
Julia @ The Roasted Root

Kale Power Salad

This looks like the perfect dinner side dish!
Kale Power Salad
Sarah @ Making Thyme For Health

Healthy Secret Ingredient One Minute Brownie

Veggies in one minute brownies? Pure genius.
Healthy Secret Ingredient One Minute Brownie
Arman @ The Big Man’s World

Snap Pea & Goat Cheese Naan Pizza

Peas on pizza? Yes puhleez!
Snap Pea & Goat Cheese Naan Pizza
Kylie @ Imma Eat That

Easy Vegan Lasagna

Light and fresh lasagna, perfect for summer!
Easy Vegan Lasagna
Alexis @ Hummusapien

Enjoy!
–Lindsay–

Mushroom Quinoa Meatball Sandwich

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This Mushroom Quinoa Meatball Sandwich recipe is a great meatless alternative to your favorite meatball sub! Enjoy it with a glass of wine for an easy vegetarian dinner!

This Mushroom Quinoa Meatball Sandwich recipe is a great meatless alternative to your favorite meatball sub! Enjoy it with a glass of wine for an easy vegetarian dinner!

Hi friends!

Meet Liz! She’s the blogger behind Pumpkins and Peanut Butter, another blog I’ve fallen in love with this year! She shares delicious creations like this Southwestern Veggie Bowl with Black Bean Hummus, these Baked Chocolate Donuts and this Green Goddess Miso Noodle Soup. Also, these Burrito Bowl Loaded Potato Skins? Brilliant! Be sure to go check out here blog!

Hi everyone! My name is Liz and I’m the blogger behind Pumpkin & Peanut Butter, a {mostly} plant-based food blog dedicated to simple, healthy eats, and of course, all things peanut butter! I absolutely adore Lindsay’s blog and was beyond excited when she asked me to guest post on The Lean Green Bean today. Lindsay’s recipes are always so approachable, and not to mention how beautiful her photography is, so I feel honored to share her space today!

Today I’m sharing one of my guilty pleasures, even since becoming a vegetarian five years ago— meatball sandwiches!! I swear these babies are one of my all-time-favorite comfort foods to this day. Tender, flavorful meatballs smothered in tangy tomato sauce, all sandwiched between two thick slices of Italian bread. Mmmmm this is the stuff from my dreams!

But now as a {mostly} vegetarian, I’m not at all into the processed “fake meat”, so those prepackaged meatless meatballs just don’t fit the bill in my house. I have to use alternatives to get my meatball fix on— my favorite way being a combination of meaty mushrooms with hearty quinoa. Aka what we’re making today!

This Mushroom Quinoa Meatball Sandwich recipe is a great meatless alternative to your favorite meatball sub! Enjoy it with a glass of wine for an easy vegetarian dinner!

I think the reason I like meatball sandwiches so much is because of, well, what they’re served ON. As many of you already know, I’m a bread FANATIC, and would seriously eat hunk upon hunk of crusty Italian bread (dipped in olive oil and balsamic) ALL DAY LONG.

But alas, my body just cannot survive solely on enriched white flour, so I guess I just have to squeeze decadent meals like these into my weekend rotation. The good news is we’re pairing this luscious sourdough bread with all good-for-you ingredients, like quinoa, mushrooms, onions, basil, and tomatoes.

The result is a crispy, hearty, {almost} meat-like ball that literally melts in your mouth with each bite. These meatballs are also PACKED with flavor, thanks to that fresh basil, garlic, and red chili flakes, so you’re never left feeling unsatisfied.

This Mushroom Quinoa Meatball Sandwich recipe is a great meatless alternative to your favorite meatball sub! Enjoy it with a glass of wine for an easy vegetarian dinner!

Another great thing about this recipe is it’s an awesome make-ahead meal. I like to whip up a big batch of these “meat”balls on the weekends and throw them in the fridge for the week. We eat them on bread, with pasta, spaghetti squash, zoodles, or all by themselves (with lots of red sauce of course)! Oh, and a good glass of wine 😉

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Mushroom Quinoa Meatball Sandwich

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This Mushroom Quinoa Meatball Sandwich recipe is a great meatless alternative to your favorite meatball sub! Enjoy it with a glass of wine for an easy vegetarian dinner!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 15 large balls 1x

Ingredients

Scale
  • ¾ cup of quinoa, dry (I used white, but any color will work)
  • 1 1/2 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 Medium yellow onion, diced
  • 8oz button mushrooms, diced
  • 2 cloves garlic, minced
  • 1 teaspoons dried oregano
  • 1/2 teaspoon red chili flakes
  • 1/4 cup fresh basil, chopped
  • salt and pepper, to taste
  • bread of choice (I used sourdough)
  • red sauce of choice (I used Trader Joe’s brand)

Instructions

  1. Preheat the oven to 400 degrees F. Boil 1 1/2 cups water with 3/4 cup dry quinoa. Turn down to a low simmer and cover for 15-20 minutes, or until quinoa is cooked and water is completely absorbed.
  2. In the meantime, drizzle 2 tbsp olive oil in a large skillet and add in diced yellow onion. Sauté for 5 minutes, then add in diced mushrooms. Sauté for another 5 minutes, or until onions and mushrooms are cooked. Sprinkle in minced garlic and spices (except fresh basil), then cook for one additional minute. Remove from heat.
  3. Once the quinoa is cooked, pour it into the cooked onion and mushroom skillet. Add in 3 tbsp tomato paste and stir to coat everything. Finally stir in fresh basil and any additional salt and pepper desired. Form mixture into 1 1/2 in “meatballs” and place on a parchment lined baking sheet. This should make about 15 large balls 😉
  4. Bake quinoa balls for 20-25 minutes, or until crispy on the outside. When my meatballs were almost done, I brushed some olive oil onto my sourdough bread slices and threw them in the oven for 5-6 minutes to get crunchy and warm. I also heated up my sauce on the stove so I was ready to make my sandwiches right away!
  5. Layer 3-4 balls on one slice of bread, top with a generous amount of sauce and fresh basil, then add on your second slice of bread (or eat open face). Dig in!

Nutrition

  • Serving Size: 3-4 meatballs

Have a beautiful rest of your week everyone and thanks again to Lindsay for inviting here to this wonderful corner of the internet!

This Mushroom Quinoa Meatball Sandwich recipe is a great meatless alternative to your favorite meatball sub! Enjoy it with a glass of wine for an easy vegetarian dinner!

Be sure to follow Liz on Facebook, Instagram & Pinterest for more great recipes!

[Tweet “Try these Mushroom and Quinoa Meatball Subs for a hearty vegetarian meal! via @leangrnbeanblog”]

Enjoy!
–Lindsay–

No Bake Cereal Bites

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This easy recipe for No Bake Cereal Bites is simple enough that the kids can help you make it! Keep them on hand for a quick snack or dessert or serve them as a kid-friendly option at your next party.

This easy recipe for No Bake Cereal Bites is simple enough that the kids can help you make it! Keep them on hand for a quick snack or dessert or serve them as a kid-friendly option at your next party.

Hi Friends!

I hope you’ve enjoyed meeting all of my guest-posters so far and perhaps found a few new blogs to follow. Things are still a bit crazy around here. I’m still feeling sick, but hanging in there. We moved a couple truckloads of stuff to the new house last weekend and this past week was filled with various appointments to get internet set up, locks changed, carpets cleaned, etc. We’re hoping to finish up the last few repairs at our current house next week and then it’ll be ready to hit the market and *hopefully* sell quickly!

Anyways, today I’m popping in to share a quick recipe of my own for this month’s Recipe Redux. The theme was:

Small Plates For Sunny Days
 
Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.

No Bake Cereal Bites

This easy recipe for No Bake Cereal Bites is simple enough that the kids can help you make it! Keep them on hand for a quick snack or dessert or serve them as a kid-friendly option at your next party.
 I actually first made these no bake bites as bars and they were kind of a fail. They didn’t really stick together and I just had a delicious, but crumbly mess on my hands. When I saw this month’s theme, I thought I might be able to tweak the recipe and make them into small bites.

 

They’re made with simple ingredients, healthy enough for a snack but definitely sweet enough for dessert. You could easily serve them as a kid-friendly, finger food dessert option at a shower, party or cookout.

 

The only downside is that they’re a bit sticky so they’re best stored in the fridge. If you were going to serve them at a party I would either leave them in the fridge until right before serving, or possibly even throw them in the freezer for an hour or so before serving.

 

The white chocolate drizzle is fun and makes them pretty, but it’s totally optional.

 

This easy recipe for No Bake Cereal Bites is simple enough that the kids can help you make it! Keep them on hand for a quick snack or dessert or serve them as a kid-friendly option at your next party.
Here’s how you make them:

 

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No Bake Cereal Bites

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This easy recipe for No Bake Cereal Bites is simple enough that the kids can help you make it! Keep them on hand for a quick snack or dessert or serve them as a kid-friendly option at your next party

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 22-24 bites 1x

Ingredients

Scale
  • 1 cup peanut butter (or your favorite nut butter)
  • 1/2 cup honey
  • 1 1/2 cup Cheerios or other low-sugar cereal (Rice Kripsies would probably work well!)
  • 2/3 cup pepitas (shelled pumpkin seeds)
  • 1/2 cup reduced-sugar craisins
  • 3 Tbsp chia seeds
  • 1 cup oats
  • 1/2 cup white chocolate chips, optional

Instructions

  1. Combine peanut butter and honey in a large bowl. Microwave if needed for about 30 seconds if your peanut butter isn’t super runny.
  2. Add remaining ingredients and stir to combine.
  3. Press into mini muffin tins (recipe should make 22-24 bites)
  4. Refrigerate for at least an hour.
  5. Remove from muffin tins and put on a plate.
  6. Melt white chocolate chips, spoon into ziploc bag, cut off the corner and drizzle over bites if desired.
  7. Store in the fridge.

 

Think you can handle it? They’re definitely worth a try!
This easy recipe for No Bake Cereal Bites is simple enough that the kids can help you make it! Keep them on hand for a quick snack or dessert or serve them as a kid-friendly option at your next party.
For more small plate ideas, be sure to check out the link-up below!
Enjoy!
–Lindsay–


Joyful Eating, Nourished Life

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Hi friends!

Just popping in to share a little bit about a very special program a few of my friends created. Three of my favorite Registered Dietitians (Anne from Fannetastic Food, Alex from Delish Knowledge and Rachael from Avocado A Day Nutrition) have been working hard for the past 6 months to put together an amazing program called Joyful Eating, Nourished Life.

Joyful Eating, Nourished LIfe

From their website:

Get ready to go on an un-diet.

Created by three Registered Dietitians who specialize in intuitive and mindful eating, Joyful Eating, Nourished Life is a virtual 6-week group program that teaches you how to get healthy without deprivation, calorie counting, or stress about food or exercise. Rather than introducing restrictions into your life, we’ll instead challenge the way you interact with food and exercise and create awareness of the emotions behind those decisions.  

If you are:

  • Overwhelmed by conflicting diet advice
  • Feeling extreme guilt when eating certain foods
  • Struggling with lack of energy despite trying to eat healthy and exercise
  • Experiencing periods of uncontrolled or binge eating
  • Feeling uncomfortable in your own body
  • Turning to food in times of stress or sadness
  • Out of touch with your body’s hunger and fullness cues
  • Sick and tired of calorie counting and following rigid diets that leave you feeling exhausted, depleted and like a failure because they just don’t work!

This is the program for you. It’s PACKED with the best science-backed strategies and tools for nutrition, intuitive and mindful eating, fitness and habit building.

Here’s a look at what’s included in the 6-week program:

  • A 50+ page starter guide, including 10 principles of joyful eating, 15 no-recipe formula meals and snacks, finding your happy weight and additional resources.
  • Bi-weekly emails with in-depth, written lesson plans packed with action steps, learning activities, strategies and support.
  • Access to a private facebook group during the program for support, encouragement and sharing with other participants, and access to Q&A with Anne, Alex and Rachael. (You’ll transition to a private alumni facebook group after the program concludes!)
  • Weekly challenges provided on a handy tracking worksheet to monitor your progress and success.
  • A guided weekly meditation series in audio format.
  • Weekly thought-provoking journaling exercises.
  • Four audio lectures for listening and learning on the go.

 Each week tackles a specific topic including meal planning, social eating situations, emotional eating, body confidence and self-compassion.

I’m so proud of these ladies for the amazing program they’ve put together. What I love about it is that it’s not just your average weight-loss program. Instead of focusing on the scale, it focuses on developing healthy habits that you can carry with you beyond the program. It’s also designed to work for anyone, no matter what type of diet you follow, because it focuses on patterns of eating, not a specific diet. I can already tell you that so many people are going to benefit from this program so if you or someone you know might benefit from it, be sure to help them spread the word!

Joyful Eating, Nourished Life

Their first program launches June 20th so if you’re interested,  sign up now and claim your spot! Below is a link that will take you to their website where you can find more details and signup! (I’m an affiliate for this program because I truly believe it has the potential to change lives! That means I receive a small amount of money if you sign up using the link below, at no additional cost to you.)

Click here to visit the Joyful Eating, Nourished Life website.

Enjoy!
–Lindsay–

Paleo Chocolate Chip Banana Bread

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This Paleo Chocolate Chip Banana Bread is gluten-free and makes a great breakfast or snack. Top it with your favorite nut butter to make it extra delicious!

This Paleo Chocolate Chip Banana Bread is gluten-free and makes a great breakfast or snack. Top it with your favorite nut butter to make it extra delicious!

Hi Friends!

Today, meet Rachel! If you’re looking for someone who is killing it on Instagram, she’s it. Hellooooo 81,000 followers! In fact, I think that’s where I first came across her. But she also just so happens to have a rockin’ blog where she shares delicious recipes like these Quinoa Chocolate Crunch Bars, these Crispy Baked Avocado Tacos or this 5-Minute Cinnamon Rawnola. Go visit her blog for more drool-worthy recipes. I am so excited to have her here today to share this banana bread recipe with you guys!

Hi babes! My name is Rachel and I’m the blogger behind rachLmansfield. I have a passion for sharing deliciously easy recipes made with simple ingredients that taste amazing and make you feel amazing. I don’t believe that anyone should have to drink green juice every day to feel good about themselves. Plus life is too short without chocolate, right? When I’m not blogging and Instagramming, you can find me at a barre3 class, trying some new NYC eats with my husband or soaking in a bubble bath for longer than I care to admit 🙂

I’m not someone who is keen on the idea of “titles” in the food space, but recently I have been very into the paleo lifestyle. Particularly paleo desserts. There is a paleo restaurant near my apartment in NYC called Hu Kitchen. Their mission is to get us “back to human” by eating simple and whole foods with no processed ingredients. Everything is a-m-a-z-i-n-g in there. Paleo desserts are by far my favorite because they don’t have any flour or refined sugar, which is how I typically bake anyways.

Banana bread is one of my favorite foods in the entire world, both to bake and to eat. It is so soft, moist and sweet plus it is nutritious and made with good-for-you ingredients.

Paleo Chocolate Chip Banana Bread

This Paleo Chocolate Chip Banana Bread is gluten-free and makes a great breakfast or snack. Top it with your favorite nut butter to make it extra delicious!

I am so excited to share my Paleo Chocolate Chip Banana Bread with you today on Lindsay’s blog. I have been reading The Lean Green Bean for so so long. Way before I ever even considered starting my own blog. Lindsay is so real and such an inspiration. Not to mention you can learn a ton from her about the blogging space since she is an expert.

Not only is this Paleo Chocolate Chip Banana Bread paleo, but it is also nut free, gluten free and grain free. You can also sub the eggs for chia or flax egg if you want to make it vegan. I personally haven’t tried this but a few of my readers have.  I love making some and having it for breakfast in the morning with some fresh fruit and a smear or nut butter or for an after dinner sweet treat (I do not go a day without dessert, ever).

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Paleo Chocolate Chip Banana Bread

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This Paleo Chocolate Chip Banana Bread is gluten-free and makes a great breakfast or snack. Top it with your favorite nut butter to make it extra delicious!

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: Makes 8-10 slices 1x

Ingredients

Scale
  • Wet ingredients:
  • 3 medium/large ripe bananas mashed
  • ½ cup SunButter (or your nut butter of choice)
  • 3 eggs at room temperature
  • 1 tablespoon maple syrup
  • 1 tablespoon melted & cooled coconut oil
  • Splash of vanilla extract
  • Dry ingredients:
  • ⅓ cup + 2 tablespoons coconut flour
  • ½ teaspoon of baking powder
  • Sprinkle of cinnamon
  • Topping:
  • ½ cup of dark chocolate chips

Instructions

  1. Preheat oven to 350 and line or spray a loaf pan with parchment paper (I used 8.5 x 4.5 x 2.5)
  2. Place wet ingredients in a medium mixing bowl and mix with kitchen aid
  3. Once mixed well, add dry ingredients to wet ingredients and continue to mix with kitchen aid
  4. Fold in dark chocolate chips once everything is mixed well (I also saved some to sprinkle on top)
  5. Bake in oven for 35-45 minutes (or until ends are golden)
  6. Enjoy with your toppings of choice or deliciously as is
  7. You can keep in fridge for about 7 days or freeze for longer!

Hope you babes enjoy! I have a few more banana bread recipes up my sleeve so follow along so you don’t miss out!

xx, Rach

This Paleo Chocolate Chip Banana Bread is gluten-free and makes a great breakfast or snack. Top it with your favorite nut butter to make it extra delicious!
Big thanks to Rachel for stopping by today. I can’t wait to try this recipe. Banana bread was one of the first things I learned to bake when I was little! Be sure to stop by and check out her blog and follow her on social media for more great recipes: Facebook, Instagram, Twitter & Pinterest.

Enjoy!
–Lindsay–

Chocolate Almond Butter Popcorn

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This recipe for vegan, gluten-free Chocolate Almond Butter Popcorn is so easy and makes a perfect healthy movie night dessert! You could even eat it for a snack!

This recipe for vegan, gluten-free Chocolate Almond Butter Popcorn is so easy and makes a perfect healthy movie night dessert! You could even eat it for a snack!

Hi friends!

Today I’m introducing you to another fabulous blogger – Emilie from Emilie Eats. I’m a relatively new follower to her blog but I’m SO impressed by the high-quality recipes and photos she manages from a tiny apartment while balancing school, pageants, and other college activities! You guys know I’m not a vegan myself, but that doesn’t mean I’m not obsessed with her recipes – like this Avocado Caprese Pasta Salad, these BBQ Lentil Stuffed Sweet Potatoes or these Chocolate Chip Almond Butter Bars! Do yourself a favor and go check out her blog!

Hey everyone! I’m Emilie, the blogger (and eater) over at Emilie Eats, where I share the healthy, plant-based recipes I enjoy cooking in my tiny college apartment. Thanks so much to Lindsay for letting me guest post on The Lean Green Bean! I met Lindsay through the amazing BGB Community, and I love her dedication to her family and health.

Lindsay wanted me to make something simple for all of you, so I’m bringing you one of my favorite late-night snacks perfect for movie night – chocolate almond butter popcorn!

Chocolate Almond Butter Popcorn

This recipe for vegan, gluten-free Chocolate Almond Butter Popcorn is so easy and makes a perfect healthy movie night dessert! You could even eat it for a snack!

Like most other college students, I enjoy a good Netflix binge-watching session after a long week of school and work. We just finished all 7 seasons of Breaking Bad in 1 month – the obsession is real!

Of course, you have to enjoy some delicious snacks while you’re watching your favorite movies and shows. What goes better with movie night than fresh-popped popcorn? This recipe is a twist on classic popcorn that will definitely satisfy your after-dinner sweet tooth.

You’ll need to air pop some popcorn, and I have good news: all you need are popcorn kernels and a brown paper lunch bag! Simply put the kernels in the bag and microwave them until most of the kernels are popped.

Next, prepare your almond butter drizzle! You can also use peanut butter (Reese’s popcorn, anyone?) or any other nut or seed butter. Pour your almond butter mixture over the popcorn and let it cool for a couple minutes. The mixture will harden and form irresistible popcorn clusters!

This recipe for vegan, gluten-free Chocolate Almond Butter Popcorn is so easy and makes a perfect healthy movie night dessert! You could even eat it for a snack!

Of course, don’t forget the chocolate! All you need are 3 simple ingredients to make the chocolate sauce. Drizzle some on top of your bowl of popcorn, and voilà! Movie night snacking just got a whole lot tastier. Enjoy!

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Chocolate Almond Butter Popcorn

Chocolate almond butter popcorn TLGB 2
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This recipe for vegan, gluten-free Chocolate Almond Butter Popcorn is so easy and makes a perfect healthy movie night dessert! You could even eat it for a snack!

  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: serves 3

Ingredients

Scale
  • 1/4 cup popcorn kernels
  • 1 tablespoon coconut oil
  • 1/4 cup almond butter
  • 2 tablespoons maple syrup or agave nectar
  • 1/2 teaspoon salt
  • Chocolate drizzle:
  • 1 1/2 tablespoons coconut oil
  • 3 tablespoons cocoa powder
  • 1 tablespoon maple syrup or agave nectar

Instructions

  1. Place the popcorn kernels in a brown paper bag. Microwave until most kernels are popped, about 3 minutes. Keep an ear out for the popping to make sure it doesn’t burn!
  2. On a baking sheet, spread the popcorn into a single layer.
  3. In a small bowl, add coconut oil; place in the microwave until melted. Add almond butter, maple syrup, and salt; whisk to combine. Place in the microwave for 30 seconds. Remove and whisk again.
  4. Pour the almond butter mixture over the popcorn. With a wooden spoon, stir the popcorn to evenly coat it with the mixture. Let it cool for 4-5 minutes.
  5. Divide into desired amount of bowls.
  6. For the chocolate drizzle, add coconut oil to a small bowl; place in the microwave until melted. Add cocoa powder and maple syrup; whisk to combine. Drizzle over the bowls of popcorn.

Are you guys drooling yet??

This recipe for vegan, gluten-free Chocolate Almond Butter Popcorn is so easy and makes a perfect healthy movie night dessert! You could even eat it for a snack!

I can’t wait to try this recipe myself because I actually tried to make something similar about a year ago and it was a miserable fail! Huge thanks to Emilie for stopping by today. Be sure to go check out her blog and follow her on Facebook, Twitter, Instagram & Pinterest.

Enjoy!
–Lindsay–

Gluten-Free Paleo Meatloaf

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This Gluten-Free Paleo Meatloaf recipe is the perfect family dinner. Make it ahead of time and reheat on a busy night.

This Gluten-Free Paleo Meatloaf recipe is the perfect family dinner. Make it ahead of time and reheat on a busy night.

Hi friends!

Like I mentioned yesterday, today is the first in a series of guest posts coming up on the blog. I’m so excited to introduce you to a few fabulous ladies you may not be familiar with! Today you’ll meet Laura! She’s the recipe genius behind recipes like these Paleo Zucchini Breakfast Cookies which Squish would love, this Honey Oatmeal Bread that would be perfect for sandwiches, these Asian Chicken Lettuce Wraps that I’m putting on my dinner menu for next week and these Paleo Chocolate Chip Cookie Bars that have me drooling. Take it away, Laura!

Hello! My name is Laura and I’m the lady behind the blog JoyFoodSunshine! I am so excited to be with you today at The Lean Green Bean! I met Lindsay through an amazing community of bloggers and I’m so grateful for the chance to be part of her corner of the internet! I admire her openness, her creativity, and her dedication to her family! Looking through Lindsay’s recipes makes me want to run to the kitchen and get cooking! On my “must make ASAP” list are these cookies, and…hello! She made a healthier version of one of my favorite desserts ever. Yes!

This Gluten-Free Paleo Meatloaf recipe is the perfect family dinner. Make it ahead of time and reheat on a busy night.

I love taking old favorites and giving them a makeover. This gluten-free & paleo-friendly meatloaf is just that. Instead of your usual breadcrumbs, crackers, etc.…this recipe uses wholesome, healthy ingredients! To all my wives & momma’s out there (I have three little ones ages 5, 3 and almost 1) this dinner is sure to please your entire tribe! Young kids sometimes have a hard time eating meat (especially if they only have two adorable, half-way-grown-in teeth like my sweet baby). Meatloaf is a great way to get some protein into their little bodies because it’s easy to chew! Plus, it’s packed full of flavor so they keep coming back for more!

This Gluten-Free Paleo Meatloaf recipe is the perfect family dinner. Make it ahead of time and reheat on a busy night.

A few notes about this recipe:

  • Since coconut flour absorbs so much liquid you don’t need a large amount to hold this meatloaf together.
  • You can decide how you’d like to bake your meatloaf. You can bake it directly in a loaf pan…or you can shape your mixture into a loaf and bake it on a larger pan. I prefer this method because it browns the entire meatloaf and ensures that the fat and liquid drain off during baking.
  • I like to broil the meatloaf for 2-5 minutes to crystalize the sauce on top! YUM! Baking time varies and depends on the thickness of your meatloaf!

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Paleo Meatloaf {Gluten-Free}

This Gluten-Free, Paleo Meatloaf recipe is the perfect family dinner. Make it ahead of time and reheat on a busy night.
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This Gluten-Free, Paleo Meatloaf is the perfect family dinner. Make it ahead of time and reheat on a busy night.

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 2 lbs grass-fed 93% lean ground beef
  • 2 TBS almond flour
  • 2 TBS coconut flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 egg, lightly beaten
  • 1 TBS Worcestershire sauce (coconut aminos for paleo)
  • 1 TBS milk (regular, almond & coconut all work)
  • ½ cup BBQ sauce (paleo approved if needed)
  • Topping:
  • ½ cup BBQ sauce

Instructions

  1. Preheat oven to 350oF Prepare your pan for baking. You can use either a 9×5” loaf pan or shape into a loaf and place on a rack in a large baking sheet (I prefer the latter because it allows any excess juices and fats to drain)
  2. In a small bowl, mix together almond flour, coconut flour, garlic powder, onion powder salt & pepper. Set aside.
  3. In a large bowl mix together ground beef, egg, Worcestershire sauce, milk of choice & BBQ sauce until combined.
  4. Add dry ingredients to meat mixture and stir well until completely combined.
  5. Put your mixture into your prepared baking pan.
  6. Bake at 350oF for 45-65 minutes (time varies depending on the thickness of your loaf).
  7. After 20 minutes (about halfway through baking) spread BBQ sauce on the top of your meatloaf & return it to the oven to continue cooking until the internal temperature is 155o
  8. Remove from oven and let sit for 5 minutes before serving.

Nutrition

  • Serving Size: Serves 6

Easy enough, right?

This Gluten-Free Paleo Meatloaf recipe is the perfect family dinner. Make it ahead of time and reheat on a busy night.

I’m so glad to meet you! If you’d like to join my adventures I’d love for you to follow me on Instagram or come visit me at JoyFoodSunshine!

Thanks so much to Laura for sharing this delicious recipe. We can’t wait to try! Squish loves meatloaf! Be sure to go check out her blog and show her some love!

Enjoy!
–Lindsay–