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Blueberry Cashew Bars

July 11, 2014 by Lindsay 55 Comments

These Blueberry Cashew Bars are a simple, frozen summer treat that are packed with healthy fats and antioxidants!

Hi Friends!

I have a confession. I made these Blueberry Cashew Bars a few weeks ago, photographed them and then stuck them in the freezer and promptly forgot about them! Whoops! The good news is, I was cleaning out the freezer the other day and I found them…then- lightbulb!- realized I never shared them on the blog. So here we are.

blueberry cashew bars

Then, I almost couldn’t share them today because I upgraded my computer software yesterday (scariest thing ever) and I had to work out some kinks with iphoto (all the while patiently not freaking out!).

But, I got all that taken care of and I’m here to share this little frozen treat with you today!

I came up with these while looking for a way to use a random bag of cashews I bought a couple of months ago. I like cashews but don’t typically eat them just by themselves. I also had some extra wild blueberries after making these Wild Blueberry Ice Cream Sandwiches, so I did some googling and came across these and decided to try my own spin.

This was my first time soaking cashews to make any sort of filling, although I know it’s quite common. I’ll definitely be doing it again, though, because it worked quite well! Hubby thought I was crazy, but I persevered!

Here’s how you make them:

I think you could use regular blueberries to make these, you just might have to do a bit more smashing of the chia jam mixture for the top layer. Other fruits like blackberries, strawberries and raspberries would work well too!

blueberry cashew bars 2

This is kind of a taste as you go along recipe. For the cashew layer, start with 1 tablespoon of honey and taste after blending. If it’s not sweet enough for you, add a little more! I used peanut butter because I love the taste of blueberries and pb together. If you want a more subtle peanut butter flavor, decrease to 1/4 cup instead of 1/3.

blueberry cashew bars 4

Happy weekend!

Enjoy!
–Lindsay–

ACE Brand Elastic Bandage

July 10, 2014 by Lindsay 22 Comments

This post was sponsored by ACE™ Brand. I was compensated for my time. All thoughts and opinions are 100% my own.

Hi Friends!

Let’s talk fitness today, shall we? More specifically, fitness injuries. I’ve been an athlete my whole life and I know that I’m quite lucky to be able to say I haven’t suffered a lot of major injuries. Sure, I’ve had my fair share of pulled muscles, shin splits, sprained ankles, etc…but as far as season-ending injuries, torn ligaments, broken bones and the like…they’ve been avoided.

That’s not to say I don’t have my fair share of aches and pains though. I have some shoulder issues from years of playing volleyball. I have a loose tendon in my wrist…so I always wear wrist wraps and I’ve had lower back/hip alignment issues for years which tend to flare up at inconvenient times. Plus, when I was front squatting about six months ago, it got too heavy and when I tried to bail out, I didn’t push the bar far enough forward, causing it to land on my knee and crush my ankle beneath it.

Serious enough for the doctor? Probably not. A nagging injury that has flared up occasionally over the past few months, requiring ice and rest? Yes.

So, when ACE™ Brand reached out to me about trying their new ACE™ Brand Elastic Bandage with ACE Brand Clip, I jumped at the chance. Like I mentioned, I’m no stranger to sprained ankles. I think my count is at 5 or 6 between the two ankles, so I spent a fair amount of time in high school with my ankle wrapped and a big bag of ice. With the wraps I’ve used previously, you either tuck the end in to your wrap job or use those annoying little clips that I was constantly losing. With this new wrap, the clip is built in! And it’s strong enough that you can use the wrap to actually hold the bag of ice on the injury! My previous method was a) wrap the ankle b) apply the ice c) wrap with saran wrap to hold the bag in place. Not the most convenient.

Another reason I agreed to try this product is because the offer came right before hubby had his second shoulder surgery. Being that I’m somewhat of a pro now after having been through the same surgery with him last summer, I knew we’d be spending a lot of time with bags of ice on the shoulder, so I knew we’d be able to use the new wrap for that as well!

Here are some product details:

The ACE™ Brand Clip can be adjusted on the fly and won’t snag your clothes. It also snaps in place easily and holds securely.
It provides customized support and compression and the bandage retains its elasticity after repeated use and washings.

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So, how did it work? Great! I tried it out on my ankle first. The instructions were easy to follow and I wrapped my ankle and wore it both around the house and while walking the dogs. I also put it to the test and wore it during a Crossfit workout. The clip stayed in place every time and never loosened.

I also wrapped it around a bag of ice and it was strong enough to hold it in place.

Finally, we tested it on hubby’s shoulder, using it to hold his bag of ice in place and again, it worked like a charm!

ACE2.jpg.jpg

If you’re looking for something to help with strains, sprains or just everyday aches and pains, I definitely recommend this product.

Let’s chat:

What’s the worst injury you’ve ever had?

For me? A pulled hip flexor. OMG so painful!

Enjoy!
–Lindsay—

Summer Salsa

July 8, 2014 by Lindsay 43 Comments

This salsa is a delicious mix of fruits, vegetables and beans that’s delicious on chips, burgers, grilled meats and more!

Hi Friends!

Recipe time. Today I thought I’d share a fun little salsa recipe that I’ve been enjoying the past few weeks. When I hear salsa, I usually think tomatoes…but in the summer, with so much fresh produce around, sometimes it’s fun to think outside the box and push the limits of the term “salsa” a little bit!

This summer salsa combines fruits, veggies and beans and it’s fabulous with chips, on burgers or served over grilled chicken or pork!

This light, refreshing Summer Salsa is a delicious combination of fruit, avocado and beans and makes the perfect topping for grilled meat!

It’s basically a combination of all my favorite things about summer and I’m fairly certain I could eat it all day, every day!

Here’s how you make it:

Adding jalapeno is a great option if you want to add a little kick. Sub lemon juice for lime juice if you want!

This light, refreshing Summer Salsa is a delicious combination of fruit, avocado and beans and makes the perfect topping for grilled meat!
Feel free to sub in your fav fruits and veggies. Pineapple would be a delicious addition!

This light, refreshing Summer Salsa is a delicious combination of fruit, avocado and beans and makes the perfect topping for grilled meat!

Don’t you just wanna dive right in?!
This light, refreshing Summer Salsa is a delicious combination of fruit, avocado and beans and makes the perfect topping for grilled meat!

Enjoy!
–Lindsay–

Wild Blueberry Ice Cream Sandwich

July 3, 2014 by Lindsay 28 Comments

Perfect for the 4th of July, these Wild Blueberry Ice Cream Sandwiches require a few ingredients and are sure to be a hit at your holiday get-together!

This post is sponsored by The Wild Blueberry Association of North America. I was compensated for my time. All thoughts and opinions are my own.

Hi Friends!

It’s time for another Wild Blueberry recipe! As you may recall, I’m working with Wild Blueberries this summer to develop some delicious recipes to share with you guys!

In case you missed my first post (Wild Blueberry Turkey Burgers), let’s recap some things you should know about Wild Blueberries. You can easily identify them because they’re smaller than regular blueberries and if you haven’t tried them yet, you should definitely look for them in the freezer section of your local grocery store!

Here are some things you should know about them:

Wild Blueberries have twice the antioxidants of regular blueberries.
Most are frozen right after picking, which helps lock in important nutrients and phytochemicals.
They’re Mother Nature’s original blueberry. They haven’t been modified to increase size or make them easier to ship.
Compared to regular blueberries, they have a more intense taste and color and they contain less water so they freeze better and are great for baking!
Research has shown potential benefits to humans in the areas of brain health, anti-aging, heart health, diabetes prevention, preventing UTIs and eye health.

So, if you haven’t picked up on it by now, I went with a 4th of July theme for this recipe. Growing up, 4^th of July was always one of my favorite holidays. I loved it for several reasons:

It’s during the summer. Summer is my favorite.
There are fireworks. I’ve always loved watching the colors light up the sky.
Ice cream. It goes with 4th of July like cookies go with Christmas.

As you guys know, I haven’t felt the best during this pregnancy, but ice cream always sounds good! I wanted to give you guys an easy idea that you could make for your 4th of July gathering. These require just a few ingredients and they’re super fun and festive!

Here’s how you make them:

Aren’t they pretty?!

Like I mentioned in the recipe, you could go above and beyond and make your own red velvet cookies from scratch if you wanted to. Or you could take the even easier route and serve them open faced for easier assembly.

If you’re reading this and it’s not the 4th of July, don’t feel like you have to use red velvet cookies. Choose your favorite cookie recipe and go to town. Wild Blueberries go great with pretty much anything 🙂

Let’s chat:

What are your plans for the 4th?

Enjoy!
–Lindsay–

PS. Can I just say that trying to photograph RED cookies, Wild BLUEberries and WHITE ice cream is one of the hardest things I’ve ever done?! The photo shoot may or may not have taken me all afternoon 🙂

17 Recipes for Summer Fruits and Vegetables

July 1, 2014 by Lindsay 15 Comments

Hi Friends!

This month, the theme I chose was “Fresh Recipes for Summer Fruits & Vegetables”. Pretty much right up my alley, right?! As an RD I’m constantly encouraging people to eat more fruits and veggies and summer is one of the best times to take advantage of local produce. The problem is, sometimes you might go a little crazy at the farmer’s market or get something in your CSA that you’re just not quite sure what to do with.

This is a roundup of 17 delicious ways you can prepare those summer fruits and vegetables! What do you think? See anything that caught your eye?

Have a surplus of summer produce from your garden or the farmer's market? Here are 17 Recipes for Summer Fruits + Veggies

Let’s chat: What’s your fav summer recipe?! Leave me a link!

Enjoy!
–Lindsay–

Foodie Penpals Reveal Day with From Everyday to Gourmet

June 30, 2014 by Lindsay 16 Comments

Hi Friends!

Time for another Foodie Penpals Reveal day!

FPP-post

After taking a few months off myself, I rejoined this month and am so glad I did. I was matched with Lauren at From Everyday to Gourmet, an awesome foodie blogger from Texas. She sent me an amazing package and she seriously put my packaging skills to shame. Everything was wrapped up so nicely. I loved it!

Here’s what I got:

She told me not to laugh at all the stamps on the box, but I had to chuckle 🙂 Apparently she found a bunch of stamps she bought several years ago and is trying to use them up.

Let’s take a closer look at the goodies:

1. Treats for the boys
2. Flavored nuts! So delicious.
3. Apple Bourbon Cinnamon Jam – doesn’t that name just leave you drooling?!
4. Homemade toffee cookies. OMG. So good. Inhaled them.
5. Beanitos – a fun change from regular chips
6. Salsa – always a hit in our house!

Thanks so much for the amazing package Lauren!

Here’s some details about FPP in case you want to join in for July:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written.
-Foodie Penpals is open to blog readers as well as bloggers.
-Foodie Penplas is open to US, Canadian & European residents. Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans.

If you’re from the US or Canada and are in participating for March, please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by July 4th as pairings will be emailed on July 5th!

If you participated this month, link up below and go check out a few other posts to see what they got!

Enjoy!
–Lindsay–

Grilled Stuffed Mushrooms

June 26, 2014 by Lindsay 22 Comments

These Grilled Stuffed Mushrooms are the perfect appetizer!

Hi Friends!

When I was in Chicago last weekend, my mom told me she never thought she’d see the day that my hubby would buy a gas grill…but that she thought it was probably one of the best investments we could have made, especially with the baby coming.

My in-laws are total charcoal grillers…and that’s what my hubby grew up with. I grew up with a gas grill but never really used it myself. When we moved into our house, we found someone giving away a charcoal grill for free in our neighborhood and that was that. We definitely got some use out of it…but probably not as much as we could have.

Now that we’ve had our gas grill for a couple of weeks now, I’m realizing that even you don’t get quite the same grill flavor, it was definitely worth the money. I rarely lit the charcoal grill because it was such a hassle…but this one is so easy! We’re finding ourselves using it several times a week. It’s just as easy as turning on the oven…and more fun in my opinion 🙂

So far this week we’ve made cedar plank salmon, chicken and stuffed mushrooms on the grill! Today we’re going to talk about the mushrooms. These little guys were all Mr. Bean’s idea! We actually made them on a cedar plank, but we didn’t soak it very long so they picked up a pretty strong cedar flavor. If you’re not into that, soak the board longer or just buy the larger “stuffer” portobello mushrooms like we did and you can put them right on the grill racks!

Here’s the recipe:

You can customize this recipe if you’d like by adding different spices, extra veggies, etc.

Feel free to use ground turkey or chicken if beef isn’t your thing!

Let’s chat: Are you a gas grill or charcoal grill lover?

Enjoy!
–Lindsay–

My Favorite Ways To Eat Almonds

June 24, 2014 by Lindsay 43 Comments

This post is sponsored by The Almond Board of California. They are sponsoring my travel to Fitbloggin. All thoughts and opinions are my own.

Hi Friends!

As some of you may know, Fitbloggin is coming up this weekend! Fitbloggin is a blogging conference for those interested in fitness, wellness and an overall healthy lifestyle. I’ve never been and I’m excited to be able to go this year! I’m actually only going to be there for the second day of the conference since we weren’t sure what hubby’s shoulder surgery situation was going to be when I made my travel arrangements and I didn’t want to leave him to fend for himself for too long. BUT it will still be a great experience. My trip is being sponsored by The Almond Board of California and I’m so grateful for their support! I actually get to hang out in their booth on Saturday during the expo and chat nutrition with all the attendees (so make sure to stop by if you’re going to be there!) and then Saturday night I’m part of a pro-blogger speaking panel where we’ll be talking a little bit about blogging and then answering lots of audience questions which will be fun! I’m speaking with Katy, Shannon & Leah and Erica is moderating.

Today I thought I’d spend a little time spreading the almond love by sharing some of my favorite ways to eat almonds, in all their various forms!

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

But first, let’s recap why almonds are so awesome! In one serving of almonds (1 oz), which amounts to 23 whole almonds, there is:

6g protein
4g fiber
9g monounsaturated fat –*One serving of almonds contain 13g of unsaturated fat and 1g of saturated fat.
Vitamin E (35% DV) – important antioxidant that helps protect cells from damage & promote healthy skin and hair
Riboflavin (20% DV) – important for red blood cell production
Magnesium (20% DV) – helps regulate muscle & nerve function, blood sugar levels and blood pressure
Phosphorus (15% DV) – helps build strong bones & teeth
Plus calcium, potassium, niacin and iron

That’s a whole lot of goodness packed into these little nuts!

So, how can you add more almonds to your diet? Here are some of my favorite ways to eat them:

Whole Almonds

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

Homemade Trailmix

Current fav flavor combo:
Raw almonds + pumpkin seeds + roasted chickpeas +raisins

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

Sweet & Spicy Almonds

This lightened up version is perfect for snacking,
but also sweet enough to work as a dessert!
They’re also HIGHLY addictive.
I posted this recipe at the beginning of the year-
CLICK HERE to check it out.

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Almond Butter

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

Current fav flavor combo:
Homemade Honey Vanilla Cinnamon

2 cups raw almonds +1 tsp honey + 1/2 tsp cinnamon + 1/2 tsp vanilla
Place in high powered blender or food processor.
Process until smooth.
Taste and add more honey, cinnamon or vanilla if desired.

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

No-Bake Granola Bars

Combine 1 cups rolled oats + 1 cup cereal + 1/4 cup pumpkin seeds + 1/4 cup chopped almonds + 1/4 cup chocolate chips + 2 Tbsp chia seeds in a large bowl.
Melt 1/2 cup almond butter + 1/3 cup honey and mix well.
Add wet to dry, mix until well coated (use your hands if you have to).
Dump into a 9×9 inch pan, press to flatten and cover bottom.
Freeze for 30 minutes, cut into bars and enjoy.
Store in the fridge.

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Almond Milk

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

{Photo Source}

Homemade Almond Milk

It’s SO easy to make yourself…
and then you don’t have to worry about any funky additives.
CLICK HERE for the super simple recipe.
Try adding it to your cereal, coffee, smoothies, etc.

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

{Photo source}

Peach Blackberry Smoothie

The Almond Board has tons of great recipes on their website.
I made this smoothie the other day.
It’s basically everything good about summer in one glass.
CLICK HERE for the recipe.
Bonus- it uses almond milk AND almond butter!

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Almond Meal

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

Gluten-Free Blueberry Muffins

These are made with sweet potatoes, almond meal and lots of blueberries!
They make a great pre-workout snack.
I posted this recipe back in December-
CLICK HERE to check it out!

Looking to add more healthy fats to your diet? Try Almonds- one of my favorite nuts! Here are several ways you can eat them including for a snack, dinner or in your gluten free baked goods

Almond-Crusted Chicken Tenders

Mix 1 cup almond meal with your favorite spices.
I used paprika, garlic powder, black pepper & cayenne.
*Tip- make your own by simply pulsing
whole almonds in the blender or food processor*
Cut 1 pound of chicken breasts into tenders (or use store bought).
Dip tenders in egg wash, then press into almond meal mixture.
Set a wire cooling rack on a baking sheet.
Place the chicken tenders on the rack.
Bake at 400 degrees F for 20 minutes.

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A few other suggestions:

Add some sliced almonds to your next batch of muffins.
Toast some slivered almonds and sprinkle them on your salad.
Enjoy an apple with a side of almond butter for an afternoon snack.

Let’s chat:

What’s your favorite way to enjoy almonds?

Enjoy!
–Lindsay–

Sweet and Spicy Sweet Potato Wedges

June 19, 2014 by Lindsay 26 Comments

These Sewet and Spicy Sweet Potato Wedges are dusted with a mix of cinnamon, cayenne pepper and a little sugar. They’re sure to be a hit with your family!

This post is sponsored by Pompeian. I was compensated for my time. All thoughts and opinions are my own.

Hi Friends!

As you guys know, I’m part of the Pompeian Insider Program and am creating some recipes using their products (like this Strawberry Balsamic Dressing!) This month, as part of the program, we got to do something kinda cool – we attended a virtual olive oil tasting and then we got to choose one of the oils to use in our next recipe.

Pompeian sent us this little tasting kit…which I took some nice pictures of and then accidentally deleted. But I borrowed one from Christine so you can get the idea:

{Photo Source}

For the tasting itself, we Google Hangout/webcast with Dr. Luisito Cercaci. He took us through each of the six different oils and taught us a little bit about what makes them unique, what they’re best used for and how to taste them/what we should be tasting for. Basically, we poured a little bit into a tasting cup and then swirled the cup around in our hands to help warm the oil a little bit and activate the flavor compounds. Then we smelled it and then tasted it, before spitting it back out.

Olive oil has to undergo rigorous chemical tests for quality and flavor…and did you know that the color of the oil is fairly insignificant? That’s why they gave us blue cups…because color should impact judgment.

First we tried 3 more traditional varieties and then 3 Extra Virgin Premium Varieties. It was interesting to taste the differences between them. Some were very mild, typically used in more delicate dishes that include vegetables or fish…and some were more pungent and are better used with meats and in sauces where a stronger flavor is desired.

I decided to use the Arbequina variety, which was very mild, sweet and fresh. It wasn’t super bitter or pungent and even had a bit of a green almond flavor. I decided I wanted my recipe to be vegetable based so I thought this would be perfect because it would allow other flavors to come through and not be overpowering.

I’m typically a french fry kinda girl and I tend to stay away from wedges, but these were SO good. Plus, cutting them into wedges is much easier and quicker than cutting into small little fries. I keep hearing about how people toss their sweet potato fries in cornstarch to get them crispier. I did that with the first batch of these and honestly didn’t like it. It left a bit of a weird coating on the outside, so for batch #2 I just used the seasonings themselves and they tasted great!

These wedges are not crispy, but you get the nice roasted outside to give you a little crunch and then a perfectly soft inside!

Here’s how you make them:

Feel free to adjust the spices to your liking, making them spicier or sweeter if you want to. The sugar starts to caramelize a little bit, which is delicious and then you get hit with a hint of spice. So good.

Serve these plain, or with ketchup (or your favorite dipping sauce!).

Enjoy!
–Lindsay–

Enchilada Cups

June 17, 2014 by Lindsay 32 Comments

A fun twist on the traditional enchilada. These would make the perfect appetizer and are also kid-friendly.

Hi Friends!

Last week I saw these Mini Tortilla Crust Pizzas on Healthy Aperture and I absolutely could not get them out of my head. Seriously, I thought about them all weekend…and then finally, yesterday, I decided to make my own version for lunch. Since you guys know we’re crazy about Mexican food around here, I opted for an enchilada version instead. Holy delicious!

These Enchilada Cups are all the deliciousness of an enchilada, but in miniature form. They’d be a perfect party appetizer because they can be eaten in just a few bites. I’d also venture a guess they’d be a hit with the kiddos.

You have a couple of options here. You can do what I did and bake the filling in the cups. This will result in a softer shell, but they’re fine as long as you eat them right after you make them. If you’re looking for a bit of a crisper shell, you could bake the shells first, then warm the filling separately and just stick them under the broiler for a minute or two to melt the cheese. Totally up to you!

Here’s what you do:

This is a fairly simple recipe. I gave you quantities, but they are not exact. You could easily double or triple the recipe, sub things in and out, etc. The number of cups you make will depend on how full you fill them.

I’m pretty sure I had 8 inch tortillas and I used a pint glass as my circle tracer. If you’re very careful, you can get 4 cups per tortilla. You could also use larger tortillas and obviously get more circles out of each one.

To use up the tortilla scraps, I just cut them up and threw them in the empty muffin tins with a little olive oil and bam- tortilla chip type things!

Feel free to top with avocado, salsa, etc if you desire!

Enjoy!
–Lindsay–

Wild Blueberry Turkey Burgers

June 12, 2014 by Lindsay 42 Comments

These Wild Blueberry Turkey Burgers are lower fat than traditional beef burgers & perfect for summer grilling. These burgers are the perfect balance of salty and sweet and full of flavor in each bite!

This post is sponsored by the Wild Blueberry Association of North America. I was compensated for my time. All thoughts and opinions are my own.

Hi Friends!

Happy Thursday. Today I’m excited to announce that I’m teaming up with the Wild Blueberry Association of North America this summer as an ambassador to bring you some delicious recipes using Wild Blueberries!

Let’s chat a little bit about Wild Blueberries shall we? Did you know that they’re different from regular blueberries? You can easily identify them by their smaller size and if you haven’t tried them yet, you should definitely look for them in the freezer section of your local grocery store!

Here are some things you should know about them:

They’re antioxidant superstars! Wild Blueberries have twice the antioxidants of regular blueberries.
They’re frozen right after picking to lock in important nutrients and phytochemicals.
They grow naturally in fields in Maine, eastern Canada and Quebec.
They’re Mother Nature’s original blueberry. They haven’t been modified to increase size or make them easier to ship.
Compared to regular blueberries, they have a more intense taste and color and they contain less water so they freeze better and are great for baking!
They’re packed with antioxidants include anthocyanin which has anti-inflammatory properties.
Research has shown potential benefits to humans in the areas of brain health, anti-aging, heart health, diabetes prevention, preventing UTIs and eye health.

Over the next few months I’m going to share several recipes with you that use Wild Blueberries. This month we’re kicking things off with a recipe that’s perfect for the grill! I shared this recipe on the Wild Blueberry Association blog yesterday, and now I’m excited to share it with you guys!

It’s been a long winter, but summer is finally here and in my family, warm weather means grilling season. Our summers are filled with lots of family gatherings, outdoor activities and delicious food.

Aside from Memorial Day, which tends to always be a little iffy weather-wise here in Ohio, Father’s Day is typically the first holiday where families can get together and celebrate both the wonderful men in their lives AND the start of summer weather!

I don’t know about you guys, but when we get together as a family, we almost always light up the grill! Plain old burgers and brats are cookout staples, but in my opinion they can get a little boring. So, I’m always looking for fun ways to jazz things up on the grill.

These turkey burgers are far from boring. They’re moist and juicy thanks to the spinach and the sweet Wild Blueberries perfectly complement the salty bacon and feta, while also adding a dose of powerful antioxidants!

So this Father’s Day, give your dad a break. Let him sit back and relax while you take over the grill and make him a burger he’ll never forget!

Aren’t they pretty? I didn’t have feta when I made these so I topped them with fresh mozzarella…but next time I make them, I’m definitely adding the feta.

Enjoy!

–Lindsay–

Peach Cobbler Smoothie

June 11, 2014 by Lindsay 24 Comments

This Peach Cobbler Smoothie is packed with protein thanks to the cottage cheese. It’s sweet enough for dessert and healthy enough for breakfast or a snack!

Hi Friends!

Just popping in with a quick, simple recipe for you guys. As you may recall, I’m not much of a cottage cheese eater. It’s a texture thing…like I’m sure it is for a lot of people. However, when I made my Sweet Potato Protein Pancakes last month, I couldn’t help but notice how nicely all the little chunks disappear when you put it it in a blender! Since then I’ve been meaning to try it in a smoothie for a protein boost, but just haven’t gotten around to it.

Yesterday I needed a quick snack. I’ve been thinking about peaches pretty much non-stop ever since Kylie posted this recipe and I got my first peaches of the season at the store the other day, so I decided to put a dessert spin on my smoothie.

And just like that, the Peach Cobbler Smoothie was born.

Here’s what you do:

I like to eat my smoothies with a spoon, so I put one graham cracker in the blender and crumbled the other into the smoothie so I could scoop up smoothie and crumbles in every bite.

If you’re just not a cottage cheese fan, try this with Greek yogurt! I had this for an afternoon snack, but you could also add it to your breakfast menu or whip one up for dessert!

Enjoy!
–Lindsay–

Healthy Peanut Butter Oatmeal Cookies

June 10, 2014 by Lindsay 49 Comments

These Healthy Peanut Butter Oatmeal Cookies are packed with healthy fats from nuts and seeds and fiber from oats and whole wheat flour. The perfect way to satisfy your dessert craving!

Hi Friends!

Let’s talk cookies today, shall we? Sometimes you just need a good cookie…am I right?! I’m all for indulging in more “traditional” cookies every once and while. But I also like playing around with recipes and trying to make them healthier.

With the big surgery tomorrow, a batch of cookies seemed pretty much necessary to me. Yes- I am a stress-baker.

These Healthy Peanut Butter Oatmeal Cookies are packed with healthy fats from nuts and seeds and fiber from oats and whole wheat flour. The perfect way to satisfy your dessert craving!

A few weeks ago I was in the mood for an oatmeal cookie. I love adding peanut butter to cookies and since I’m a huge fan of mix-ins….I had some fun with those as well. I’ve made several batches of these and finally got what I was looking for. They’re not super sweet…but they’re packed with healthy ingredients and still feel like a treat.

I’ve also made these with Greek yogurt instead of butter. It’s pretty amazing how differently they turn out- the yogurt batch is much more moist and cake-like. I stored my yogurt batch in a tupperware with the lid not sealed- otherwise they’re too moist and they’ll get moldy. You could also store them in the fridge. With the butter version you don’t have to worry about it.

Here’s the recipe:

Like I mentioned in the notes, this recipe makes about 2 dozen cookies. If you make them mini, you’ll get about 3 dozen. That’s what I did here.

The batch pictured above used Greek yogurt. Can you see the texture difference?! This is also the batch I made mini…because FACT- if you make cookies mini, you can eat more of them.

If you don’t smash them with a fork before baking, they’ll just be very tall and rounded. I typically prefer them flatter so I like to smash them. Plus it’s fun!

If you don’t have pumpkin seeds, you could try adding some chopped nuts! If they’re not sweet enough for you, add another 1/4 cup sugar or some dried fruit!

That’s pretty much all I have to say about these. You guys know how I feel about photographing cookies- less picture taking- more eating!

Enjoy!
–Lindsay–

Blendtec Blender Giveaway

June 3, 2014 by Lindsay 537 Comments

Hi Friends!

It’s been a while since we had a fun giveaway around here and I’ve been waiting for this one for MONTHS! Remember in February when I wrote this Blendtec Blender review? In that post, I promised to give one away just in time for summer. Well friends, that time is now!

blendtec blender.jpg

One lucky winner will win a Blendtec Blender, plus a twister jar! (Open to US & Canadian residents!)

Let’s recap just a few of the reasons why I love my Blendtec:

The touch screen- Easy to use, easy to keep clean and pretty to look at!
The dull blades- I’ve cut myself on blender blades before and it’s amazing that these are dull to the touch but blend so well.
The handy cleaning tips- ie, just put a little dishsoap and water in the blender and blend to clean, then rinse!
The recipe books it included- TONS of great recipes and inspiration.
The blender itself- love that the jar is BPA free, it’s the perfect height to fit under a kitchen cabinet and considering how powerful it is, it’s fairly lightweight!

Some things I’ve made lately:

It’s perfect for making my Healthy Ice Cream Sandwiches!

ALL the smoothies…especially now that it’s getting warmer.
Try frozen berries, Greek yogurt, a splash of juice & some peanut butter!
Speaking of peanut butter (& almond butter)-
the twister jar works perfectly for making homemade batches!!

Just in case you’re wondering what else you can make in your Blendtec, check out their blender recipes. They have recipes for everything from desserts to soups to dressings…everything from breads to dips to smoothies!

And now for the giveaway. This giveaway is open to US & Canadian residents and will run through June 9th, 2014. Winner will be chosen randomly using Rafflecopter. a Rafflecopter giveaway

Enjoy!
–Lindsay–

14 Frozen Desserts for Summer

May 31, 2014 by Lindsay 8 Comments

Cool off on a hot day with these Frozen Desserts for Summer! With recipes for everything from ice cream cake to fruit popsicles, there’s something for everyone!

Hi Friends!

It was a long winter, but the weather is finally heating up here in Ohio. Warm weather pretty much automatically equals cravings for frozen treats in my book. So, just in case you’re anything like me, I rounded up 14 delicious frozen summer treats that you should definitely check out!

With everything from yogurt pops to peanut butter pie, there’s sure to be something that catches your eye in this roundup!

Frozen Desserts For Summer

Dole Whip via BellyFull – Recreate a Disney favorite at home!
Homemade Ice Pops via Cookin’ Canuk – Easy to customize with everyone’s favorite flavors
Chocolate Chip Mint Yogurt Pops via Country Cleaver – A classic combo that’s always a hit!
Frozen Strawberry Shortcake Bars via Crumb – A childhood favorite of mine from the ice cream truck.
Mexican Paletas via Budget Delicious – So colorful and delicious!
No-Bake S’mores Ice Cream Cake via Iowa Girl Eats – S’mores aren’t just for campfires!

Frozen Lemon Bars via The Heritage Cook – Can’t go wrong with lemon! So refreshing.
Frozen Peanut Butter Pie via Persnickety Plates – Always a crowd-pleaser!
Copycat Dairy Queen Ice Cream Cake via Life Love and Sugar – A classic that can easily be recreated at home.
Buster Bar Ice Cream Dessert via Valerie’s Kitchen – Another DQ favorite you can make in your own kitchen.
No Fry Fried Ice Cream via I Heart Eating – Impress your guests with this easy summer dessert.
Frozen Banana Pops via Healthy Foods Tube – Healthy enough for snack time, sweet enough for dessert.

More ideas:

Homemade Ice Cream Sandwiches via Savory Experiments – Taste way better than store-bought!
Raspberry Frozen Yogurt via Dizzy Busy and Hungry – Choose your favorite summer fruit if you don’t have raspberries on hand!
Frozen Strawberry Brownie Bottom Cupcakes via Flavor the Moments – Almost too pretty to eat!

Let’s chat: What’s your favorite frozen dessert?!

Enjoy!
–Lindsay–

Foodie Penpals Reveal Day May Exchange 2014

May 30, 2014 by Lindsay 4 Comments

Hi Friends!

Time for another Foodie Penpals Reveal Day.

FPP-post

I skipped out again this month, but a couple hundred others didn’t! In case you’re interested in joining for June, here are the details:

If you’re from the US or Canada and are in participating for June, please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by June 4th as pairings will be emailed on June 5th!

If you participated this month, link up below and go check out a few other posts to see what they got!

Enjoy!
–Lindsay–

An InLinkz Link-up

Rice Krispie Chicken Tenders

May 28, 2014 by Lindsay 28 Comments

Make these Rice Krispie Chicken Tenders for an easy dinner. Plus a homemade Chick-fil-a sauce for dipping.

Hi Friends!

Time for another guest post. Today Sarah from Fresh Fit N Healthy is stopping by with a chicken tenders recipe the whole family will love! She’s a dietetics student down in Florida with a very successful blog of her own where she shares lots of delicious recipes! Go check it out if you haven’t already!

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Hi everyone! I’m Sarah Grace, a Dietetics student entering her senior year at the University of Florida. I created Fresh Fit N Healthy just about one year ago, and today I’m stopping in to bring you a delicious, easy, and healthy recipe! As that is where my passion is, healthy recipe development and in living a fit life!
Thank you Lindsay for having me stop in today on the LeanGreenBean!

This recipe is great. Why? Because it can cater to the entire family, kids, adults, and every one in between!

Who said chicken tenders were only for kids?! When you make a delicious, gluten free, healthier version, you’re kids will never know, and the adults will be happy to devour.

Rice Krispy Chicken Tenders? Yep! Using brown rice krispies, I made this recipe gluten free. And of course, no frying here. Simply baked for simplicity and to avoid all that unneeded oil and fat.

And what is that dipping sauce? Who loves Chick-fil-A sauce?! Well here is a healthier alternative that tastes great on these tenders!

For children, you can simply serve this chicken tenders recipe with the homemade Chick-fil-A sauce I also am sharing in today’s post to them as dinner, or even make a chicken tenders sandwich for their lunch! And for us older folks (yeah, I’m an oldie 21 year old now ☺ ), you can serve these delicious chicken tenders on top of a salad, or make a side of veggies to go along with the tenders!

A meal that is simple, healthy, yummy, and can please everyone? That is the kind of recipe I love as a busy college student living on a hectic schedule.

Come stop by and say hi over at Fresh Fit N Healthy for more recipes like this, and never hesitate to reach out to me by email with any questions you may have!

Thank you again Lindsay for having me, The Lean Green Bean is a blog I followed even before I created my own ☺

xoxo Sarah Grace, Fresh Fit N Healthy.

Thanks to Sarah for sharing this recipe! Can’t wait to give it a try.

Enjoy!
–Lindsay–

Freedom Isn’t Free

May 26, 2014 by Lindsay Leave a Comment

Hi Friends-

Happy Memorial Day.

As you head off to your cookouts and enjoy your day off, take a few minutes to thank the men and women who have paid the ultimate price to make it possible for us to enjoy the freedoms that many of us take for granted every day.

They’re gone….but will not be forgotten.

———–

I’m disconnecting to reconnect today. Bean Bytes will be back tomorrow.

Enjoy!

–Lindsay–

{Recipe Redux} Green Tea Rice

May 21, 2014 by Lindsay 47 Comments

Add some flavor to your next batch of rice by cooking it in green tea!

Hi Friends!

It’s time for another Recipe Redux post. Look at me go, I’m posting on time, on the right day and everything! Anyways, here’s the prompt for this month:

Cooking with Tea

Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

Try cooking your rice with green tea to add extra flavor!

I’m not a very adventurous tea drinker. I basically drink peppermint tea when I’m sick and then several years ago I got on a green tea kick. Before I even started trying to get pregnant, I switched from the small amount of coffee I was drinking, to decaf green tea. That was my go-to for a while…and then I switched to just drinking hot water with grated ginger and a slice of lemon if I wanted something hot to drink.

Now I mostly just drink water, but I still had a stash of green tea in the cupboard so I decided to use that for my recipe. I went the simple route this month. This recipe is nothing fancy. It popped in my head while I was cooking some brown rice for food prep a few weeks ago. Typically I just cook my grains in water, but I have occasionally cooked them in chicken or veggie broth for some extra flavor. I decided to try cooking my next batch of rice in some green tea to impart a subtle flavor and it worked perfectly!

Try cooking your rice with green tea to add extra flavor!

This rice is great by itself as a side dish. You could also use it in a stir fry or a curry….pretty much anywhere you normally use rice!

Enjoy!
–Lindsay–

An InLinkz Link-up

Daily Eats of a Registered Dietitian

May 20, 2014 by Lindsay 58 Comments

Hi Friends!

If you’re a longtime reader, you’ll know that although I used to participate in the ever-popular What I Ate Wednesday (WIAW) blogland trend, I stopped several years ago. I stopped for my own personal reasons, the main one being that I prefer my Weekly Eats posts where I can share a larger variety of my eats with you guys.

However, I do still get requests to share what I eat on a daily basis…and it just so happens that there’s currently a fun little version of WIAW going around among my fellow Registered Dietitians and I’ve been asked several times (by Kristina, Anne & Kara) to participate, so here I am!

Side note- I realize today is Tuesday, not Wednesday, but I have a Recipe Redux post scheduled for tomorrow, so I bumped my post up to today.

So, here’s a look at what I ate yesterday. As always, please remember that nutrition is individual and what works for me may not be best for you.

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Breakfast – 8AM

Rolled oats + 2% milk + frozen berries microwaved for 2 and a half minutes, topped with peanut butter, pumpkin seeds and a few chocolate chips
Water to drink

This is what I eat pretty much every M-F and some weekends. Sometimes we go out to breakfast on the weekends, or I’ll make eggs occasionally. I prefer to top my oats with crunchy chocolate Nuttzo but I’m fresh out!

Lunch – 12PM

Mexican Enchilada Casserole + Garden of Eatin’ Blue Corn Tortilla Chips + bell pepper strips + fruit bowl shared with hubby.
Water to drink

To make the casserole I combined chopped zucchini, peppers, onions, corn, black beans and cooked, diced chicken in a casserole dish. I added some shredded Cabot Cheese and mixed it all together. For the sauce I made 1/2 a batch of this homemade enchilada sauce and used half of it mixed with a few spoonfuls of plain Greek yogurt. I poured the sauce over everything, mixed it together and baked it at 375 for 30 min. For lunch I just reheated in the microwave.

Side note- I usually would have topped this with avocado…but pregnancy has been messing with my tastebuds and I don’t crave it as often as I used to. Hopefully that’s just temporary!

Sometimes I eat a morning snack but most mornings I’m just busy working through the morning and don’t really get all that hungry until lunch.

Snack #1 – 2:30PM

Some Sweet Potato Bites. I made this batch with fresh cranberries mixed in instead of chocolate chips.

Snack #2 – Pre-workout fuel – 4:00PM

A handful of goldfish + half a banana (I usually split my bananas with Tucker.)
Plus water.

Then I walked the dogs 2 miles + did this workout in the garage. Typically when I workout, I go to Crossfit at either 4:30 or 5:30 but yesterday’s class wasn’t the best for a pregnant lady so I modified one of the workouts they did last week on one of my rest days so I could do it at home.

Snack #3- Post-workout refuel – 5:30PM

Salmon Sweet Potato Quinoa Cakes + allll the water

The salmon cakes are similar to this recipe for my Tuna Quinoa Cakes, except I used frozen salmon that I cooked & flaked instead of canned tuna, left out the yogurt and didn’t really measure anything.

Snack #4 – 7:30 PM

Hard boiled egg + peanut butter + a small apple

After my workout I played with the dogs, took a shower, read for a while and took a short nap. When I woke up, hubby was mowing the lawn, but I was hungry so I ate. I only ended up eating about half the apple.

Dinner – 9:00 PM

Whole wheat tortilla + black bean guacamole + chicken + bacon + cheese and a side of peppers

Eating this late is not unusual for us. We typically eat dinner around 8:30 or 9.

Snack #5 – Bedtime snack – 11:30 PM

Cheerios + skim milk

I hate going to bed hungry so I almost always eat something before I go to bed. If I don’t, I’ll wake up in the middle of the night absolutely starving!

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So there you have it! A full day of eats. For the record….I really wanted to get ice cream but it just got too late. Hubby promised it to me yesterday and then the day got away from us and we didn’t get it then either. I WILL get some before the week is over 🙂

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The WIAW Dietitian Tag! #WIAWRD

This blog post is a part of a ‘dietitian tag’ to see what other registered dietitians from around the world really eat!

To carry on this tag all you need to do is:

1) Copy and paste this section to the bottom of your WIAW blog post.

2) Tweet/Facebook the link using the hashtag #WIAWRD (What I Ate Wednesday Registered Dietitian).

3) Add your blog post link into the section below.

4) ‘Tag’ 2-3 other dietitians to carry on the tag via email!

————–

I’m tagging Elle at According to Elle, Lauren at Whole Living Lauren and Christina at The Fueled Athlete.

Enjoy!
–Lindsay–

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They’re gone….but will not be forgotten.

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Kids

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