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Easy Egg Wraps for Breakfast…Lunch AND Dinner!

July 13, 2022 by Lindsay 119 Comments

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.

*Originally published May 2016*

Hi friends!

These Easy Egg Wraps just may be the world’s easiest snack idea. They’re also great for breakfast, lunch AND dinner. We’ve been making them for several years now and they’re still one of my favorites, along with my kids!

Here’s why I like them:

They’re great warm or cold.
They can be made ahead of time.
You can fill them with anything you want.
They’re super easy!

I actually prefer eating these cold so I often make a big batch of 10 or so at a time and just grab one or two for a snack each day during the week. They’re similar to hard-boiled eggs in that they’re low-carb, gluten-free, high protein etc but I don’t care for hard-boiled egg yolks so this is an easier way for me to make sure I’m getting the nutrients of the whole egg!

These make a great lunch box addition! Especially with some cheese and pepperoni in them! Need more lunch box ideas? I have a whole guide! A Month of Easy Packed Lunches For Kids.

My oldest, who doesn’t love hard-boiled eggs will eat these for breakfast if I warm them up so it’s another quick option to have on hand.

Could you make egg white wraps with this technique? Sure could! You’d probably need 2-3 of them to make a wrap.

Egg Wraps

You guys won’t believe how easy these healthy egg wraps are. The wraps themselves are literally one ingredient- an egg. It’s basically like making a fried egg, just a little bit thinner and then filling it with other deliciousness. if you want to. If you’re looking for easy egg recipes, this fried egg wrap is a must-try!

Here’s how you make them:

Egg Wrap Recipe

Easy Egg Wraps

Print Recipe

★★★★★

5 from 4 reviews

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.

Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes

Ingredients

Eggs
Optional fillings: turkey, avocado, cheese, hummus, fruit, yogurt, etc
Optional seasonings: salt, pepper, paprika, cayenne pepper, basil, oregano, etc

Instructions

Heat a small skillet over medium heat. Grease with butter or oil.
In a bowl, crack one egg and mix well with a fork.
Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan.
Let cook 30 seconds. (Sprinkle with seasonings if desired)
Carefully flip with a large spatula and let cook another 30 seconds.
Remove from pan and repeat with as many eggs as desired.
Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

Think you can handle that? So easy.

Choose to fill them however you’d like. My favorite combo was egg wrap + smashed avocado + turkey. Squish liked his warm with turkey, hummus and cheese and he also enjoyed one with yogurt and sliced strawberries.

The filling possibilities are endless and I love that you can make a bunch of these ahead of time and then fill them quickly for a snack on the run!

Want more egg recipes? Try my egg waffles or my microwave egg sandwich!

If you want more food prep ideas? Check out my Ultimate Guide to Food Prep!

Enjoy!
–Lindsay–

Gluten-Free Sweet Potato Brownies

March 18, 2022 by Lindsay 81 Comments

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

*Originally published June 2014*

Hi Friends!

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

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

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

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

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

Gluten-Free Sweet Potato Brownies

Here’s the recipe:

Gluten-Free Sweet Potato Brownies

Print Recipe

★★★★★

5 from 8 reviews

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

Author: Author: Lindsay L
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 9 1x

Ingredients

Scale

1 cup chopped, pitted Medjool dates
2/3 cup cooked sweet potato, mashed
3/4 c peanut butter (or other nut/seed butter)
2 eggs
1/3 c unsweetened cocoa powder
1/4 c applesauce
1/2 tsp baking soda
2/3 c dark chocolate chips

Instructions

Put the dates, sweet potato, peanut butter, eggs and applesauce in a food processor (or high-powered blender) and process until smooth.
Add the cocoa powder and baking soda and pulse until combined.
Add in the chocolate chips a pulse a few times to mix in.
Spoon into a greased 9×9 pan and bake at 375 degrees for 15-20 minutes until a toothpick inserted in comes out clean.
Optional frosting: When cooled, top with nut butter, melt nut butter and more chocolate chips in the microwave, stir to combine and spread over brownies or top with your favorite frosting

Notes

To quickly get mashed sweet potato, stab a sweet potato all over with a knife and microwave 5-6 minutes.

Aren’t they pretty?!

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

Enjoy!
–Lindsay–

Sweet and Spicy Oven Roasted Brussels Sprouts with Chicken Sausage

September 29, 2020 by Lindsay Leave a Comment

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

Hi friends!

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

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

Sweet and Spicy Oven Roasted Brussels Sprouts

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

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

Here’s the super simple recipe:

Sweet and Spicy Oven Roasted Brussels Sprouts with Chicken Sausage

Print Recipe

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

Author: Lindsay

Ingredients

Scale

1 pound brussels sprouts
spray oil and sea salt
3–4 pre-cooked chicken sausages
2 Tbsp hot sauce (I like Yellowbird jalapeno condiment. Something like sriracha would also work)
2–3 tsp maple syrup

Instructions

Cut the ends off the brussels sprouts and cut them into quarters.
Arrange on a large sheet pan along with sliced chicken sausages.
Spray with oil and sprinkle with salt.
Roast at 400 degrees for 20-25 minutes or until brussels sprouts reach desired level of doneness.
Mix hot sauce and maple syrup in a small bowl. Taste and adjust as needed.
Remove pan from oven, pour sauce over top and stir to coat.

Notes

I usually throw a second pan in the oven at the same time with some sweet potatoes to roast. You may need to increase the cooking time on the brussels sprouts if you do this!

If you don’t like brussels sprouts, try broccoli or cauliflower.

I never even measure for the sauce. Just a few squirts of hot sauce and a dash of maple syrup does the trick!

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

Enjoy!
–Lindsay–

Gluten-Free Pumpkin Yogurt Bars

September 21, 2022 by Lindsay 61 Comments

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

*Originally published June 2016. Updated Sept 2020*

Hi friends!

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

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

You only need a few simple ingredients to make these:

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

Gluten-Free Pumpkin Yogurt Bars

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

Here’s the recipe:

Gluten-Free Pumpkin Yogurt Bars

Print Recipe

★★★★

4 from 1 reviews

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and easy to customize

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 9 bars 1x

Ingredients

Scale

3/4 cup canned pumpkin puree
1/2 cup plain yogurt (or milk- cow or plant-based)
2 eggs
1/4 cup peanut butter (sub oil to make them nut-free)
1/3 cup maple syrup* (I use 1/4 cup)
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking soda
3/4 cup oat flour (if not GF, white whole wheat flour works too)
Optional mix-ins – chocolate chips, hemp seeds etc

Instructions

In a large bowl, mix the pumpkin, yogurt, eggs, peanut butter (or oil) and maple syrup until well combined.
Add remaining ingredients, including any mix-ins you want and stir to combine.
Pour into a greased 9×9 pan (i lined mine with parchment paper).
Bake at 375 degrees for 25 minutes or until cooked through.

Notes

*You can also use vanilla yogurt

*I make these with only 1/4 cup maple syrup especially if adding dried fruit or chocolate chips. If you want these naturally sweetenend, swap maple syrup for a jar of baby food prunes.

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

Enjoy!
–Lindsay–

Maple Cinnamon Sunflower Seed Butter

September 3, 2020 by Lindsay 45 Comments

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

*Originally published June 2015*

Hi Friends!

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

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

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

Maple Cinnamon Sunflower Seed Butter

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

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

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

Here’s how you make it:

Maple Cinnamon Sunflower Seed Butter

Print Recipe

★★★★★

5 from 5 reviews

Author: Lindsay L

Ingredients

Scale

2 cups sunflower seeds (I used roasted unsalted)
1–2 Tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract, optional
pinch of salt

Instructions

Combine sunflower seeds, cinnamon and salt in a food processor and process 7-10 minutes until desired consistency is reached.
Add maple syrup and vanilla, if using. Pulse a few times to mix and transfer to storage container.

Notes

Don’t add the maple syrup or vanilla at the beginning as it may cause the seed butter to seize up.

If your sunflower seeds are raw, spread on a baking sheet at bake at 350 for 10 minutes prior to processing.

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

Enjoy!
–Lindsay–

Peach Zucchini Smoothie Bowl

October 24, 2020 by Lindsay 5 Comments

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

Originally published September 2017*

Hi friends!

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

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

Here’s what you need for this smoothie:

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

Peach Zucchini Smoothie Bowl

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

Here’s how you make it:

Peach Zucchini Smoothie Bowl

Print Recipe

★★★★★

4.5 from 2 reviews

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

Author: Lindsay
Prep Time: 2 min
Total Time: 2 min
Yield: serves 2

Ingredients

Scale

1.5 cup chopped zucchini, frozen
1.5 cup sliced peaches, fresh or frozen
1 cup full-fat vanilla yogurt (or plain)
1/4 – 3/4 cup water (or milk/juice/etc)
1–2 pitted dates to sweeten, optional

Instructions

Combine all ingredients in a high-powered blender and blend until smooth. (If using fresh peaches, start with 1/4 cup liquid to help blend and add ice to thicken if needed. If using frozen peaches, start with 1/2-3/4 cup liquid and add more if needed.)

Pour into two bowls.

Add toppings as desired. Serve immediately.

Notes

You can also easily serve this in a cup with a straw!

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

Let’s chat:

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

Enjoy!
–Lindsay–

Microwave Egg Sandwich

August 20, 2020 by Lindsay 92 Comments

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

*Originally published December 2012*

Hi Friends!

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

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

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

Microwave Egg Sandwich

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

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

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

Here’s how you make it:

Microwave Egg Sandwich

Print Recipe

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

Author: Lindsay
Yield: serves 1

Ingredients

Scale

1–2 slices of bread (or a bun, roll, bagel, etc)
1 egg
Optional toppings: avocado, cheese, veggies, bacon etc

Instructions

Spray a cereal bowl or large ramekin with oil.
Add an egg and stir well.
Cover with a paper towel and microwave 35-45 seconds or until cooked.
Toast bread. Add cooked egg and toppings.
Enjoy!

Notes

If you want more than one egg on your sandwich, cook them separately.

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

Looking for more quick egg recipes?

Enjoy!
–Lindsay–

Strawberry Chicken Spinach Power Salad

October 24, 2020 by Lindsay 18 Comments

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

*Originally published June 2016*

Hi Friends!

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

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

Strawberry Chicken Spinach Power Salad

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

Here’s how you make this salad:

Strawberry Chicken Spinach Power Salad

Print Recipe

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

Yield: serves 2

Ingredients

Scale

4 cups baby spinach
6–8 ounces cooked chicken
1/2 cup cooked corn
1/2 cup sliced strawberries
3 Tbsp crumbled feta cheese
1/3 cup pecans
1/2 cup avocado
1/4 cup red onion
juice from 1 lemon
1 Tbsp vegetable oil
2 Tbsp white wine vinegar
1/2 – 1 tsp sugar
1 tsp poppyseeds

Instructions

Divide spinach evenly between two bowls.
Top with chicken, corn, berries, cheese, pecans, avocado and red onion.
In a small bowl, mix remaining ingredients. Taste and add more sugar if needed.
Serve salads with dressing!

Notes

Feel free to adjust ingredient quantities to your liking!

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

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

Looking for more salad ideas? Check out these posts:

Enjoy!
–Lindsay–

Egg Waffles

November 19, 2020 by Lindsay 102 Comments

These Egg Waffles are ready in one minute and easy to customize. Such a fun twist on an omelet and after trying an egg waffle you’ll never want to cook eggs in a pan again! A quick & easy, healthy breakfast!

**Originally published Feb 2015. Photos updated 9/2016**

Hi friends!

I first shared these Egg Waffles over five years ago and they’re still just as fun and clever as they were back then. It’s like all the goodness of an omelet, in a form of an egg waffle that you could eat with your hands if you really wanted to….and you don’t have to fight the never-ending battle with eggs sticking to a pan.

I mean, does it get much better? When I make mine I usually include:

Chicken sausage – but any kind of breakfast sausage will do.
Chopped veggies – peppers and onions are my go to.
Cheese – totally optional

I may never cook eggs in a pan again. I have a new best friend. My (egg) waffle maker. (Affiliate link to the one I have!)

Egg Waffles

These egg waffles were SO easy. They’re ready in under a minute. Just quickly spray your waffle maker with oil or rub a stick of butter across the top and bottom and BOOM! there’s no messy pan to clean up!

Egg Waffle Recipe

Egg Waffles

Print Recipe

★★★★★

5 from 1 reviews

Ready in under a minute and easy to customize, you’ll never want to cook eggs in a pan again.

Author: Author: Lindsay L

Ingredients

Eggs
Sausage (pre-cooked)
Peppers, onions or other veggies
Cheese, if desired
Oil

Instructions

Grease waffle iron and heat to medium setting.
Crack 2 eggs in a bowl and whisk to combine.
Pour eggs into waffle iron.
Top with sausage, veggies and cheese.
Shut waffle iron and hold firmly closed for about 15 seconds.
Let go and let cook for another 30-45 seconds.
Open and remove with a fork.
Repeat as many times as desired.

I didn’t include quantities because you can make as many as you’d like. Just use two eggs per “waffle”, add whatever mix-ins you want and cook for a minute or so. Make sure your waffle iron is clean so there aren’t crumbs for the eggs to stick to and make sure to oil it beforehand like you would if you were making regular waffles.

As long as I lightly oiled the waffle maker beforehand, these didn’t stick at all, making cleanup a breeze! If you don’t mind reheated eggs – ie if you’re someone who could make an egg casserole and eat it all week long, you could change things up and make a big batch of these and reheat all week long for breakfast!

Let’s chat:
Have you tried these? Are you going to? What mix-ins will you add to yours?

Enjoy!
–Lindsay–

The Ultimate Guide to Teaching Kids To Cook

October 24, 2020 by Lindsay 2 Comments

Looking for info on teaching kids to cook? I help you troubleshoot common problems and make it easier, more enjoyable and less stressful for you to cook with your kids!

Hi friends!

I’ve been working hard for a while now to put together this ultimate guide to teaching kids to cook for you guys! If you’ve been around, you know that one of my favorite things to do with my kids is to spend time in the kitchen!

All three of my kids have been helping me in the kitchen since they were about 16 months old and I get tons of questions about how I make this happen! I know a lot of you wish you could do more with your kids in the kitchen but many of you have share roadblocks and hurdles that are keeping you from doing it!

Teaching Kids To Cook

I’m here to make it easier for you! In this post I will address:

Reducing the mess & increasing your patience
Age-appropriate kitchen tasks
Common concerns like kitchen safety, multiple kids, small kitchen
Easy, forgiving recipes to start with
My favorite kitchen tools for kids

Mess and Anxiety

By far the most common roadblocks I hear from parents are:
Having the kids help means more time and a bigger mess.
Having the kids help is a huge source of anxiety for me.

First of all, let me say that I understand. There’s no way around it – cooking with kids is MESSY. And it often results in spilled or wasted ingredients, dirty counters and floors and it definitely adds some time to your cooking/baking sessions.

The good news is, there are some things you can do to help minimize the inevitable mess:

Set up a trash bowl and spoon rest. This immediately gives the kids somewhere to set their stirring utensils to help keep the counter cleaner and a place to throw peels, veggie scraps, egg shells and more without you running back and forth to the trash can nine million times. In this same vein, give them a “kitchen shirt” or apron to avoid tough stains on nice clothes.
Limit the area. Get a learning tower or place their stool/chair at one end of the counter and remind them they need to stay put until you’re done. Place a high chair mat, an old bed sheet or even a piece of plastic under the chair/counter to catch crumbs. Then just gather it up and take it outside to shake it off when you’re done.
Size up. If your recipe calls for half a cup, let them fill a one cup measuring halfway instead of a half cup one up to the brim to help minimize spills.
Include them in cleanup. They need to learn right away that cleaning up is part of cooking. They don’t get to just do the fun part and leave the mess to you. And you might be surprised how much they actually enjoy cleaning up! Get a small broom, dustbuster or cordless vacuum that young kids can easily handle for the floor. And get some non toxic spray cleaner and a rag to let them go to town on the counter.

As far as increasing patience and minimizing anxiety goes, I would address them with this three part plan:

Strategy:

Be smart. Don’t choose to include your kids for the first time when you’re already stressed or crunched for time. You’re setting yourself up to fail. Pick an open afternoon or a slow morning.
Be reasonable. Expect some mess. Expect it to take a bit longer. Prepare for a few spills. Then if things go better than expected you’ll be pleasantly surprised.
Train for patience. Practice being patient all day every day, with little tasks that are less important or require less patience so that when you need a lot of patience for something like cooking with kids, you’ve already been working on it.
Time it! Set a timer to see how long a few of your cleanup sessions actually take. I bet it’s less than you realize. Sometimes I think we build up a mess in our heads to epic proportions but i’d venture to guess that almost any mess they make (under supervised conditions) can be cleaned up in under 15 minutes.

Control measures:

Remember that you can control the ingredients you get out and the amounts. If you want them to practice pouring and you need half a cup of milk, pour one cup of milk into a smaller vessel and let them practice pouring instead of giving them the whole carton to potentially spill. Same thing with dry ingredients. Pour 2 cups of flour into a bowl and let them scoop out one cup, instead of scooping directly from the container.

Mantras – Find one & repeat it over and over:

What’s the rush?
Intentional and present.
Be in this moment.
Does the mess REALLY matter?

Age-Appropriate Kitchen Tasks

Many parents are willing and ready to bring your kids into the kitchen but don’t know where to start. They’re not sure how old kids need to be or what they can be doing at what age.

Every kid is different but I think a lot of people are surprised when they see how early I bring my kids into the kitchen. We have a learning tower that I’ve used with all three kids and they all started helping around 14 months. I’ve found that from months 14-16 they’re really just kinda excited to be there. They like being able to see what’s on the counter. They’re happy to stir a spoon around a few times or press the button on the food processor.

Usually around 16-18 months is when they really start getting excited to help. I’ve looked at a lot of “age appropriate kitchen task” lists and quite honestly, I disagree with most of them. I feel like toddlers can do A LOT more than people give them credit for if they’re given the opportunity.

Here are some ideas for things kids can do starting as young as 16-18 months:

Pour & Drain – Measure the ingredients for them and let them help you pour or dump them into the bowl/pan/strainer. You can start by guiding their hand and then move to letting them do it on their own.
Stir & Whisk – Hand them a spoon or whisk and a bowl of ingredients and let them go to town!
Rip & Mash – Give them a head of lettuce or stem of kale and show them how to remove the leaves, tear them into little pieces and put them in the salad spinner. They can also mash potatoes, bananas and other soft fruits.
Wash & Spin – Set them up at the sink and let them rinse of fruits and veggies. Let them rinse greens in the salad spinner and spin them dry and then have them help you portion them into bowls.
Scoop – Make cookies or muffins and let them help you scoop the batter onto a tray or into muffin tins. Cookie scoops are great for this! You can also have them scoop ground meat to make meatballs.
Retrieve & Store – Let them help you put away the groceries and put specific items in their place. You can also have them retrieve items from the pantry that you need for a recipe.
Seal & Push – Let them put the lid on and press the button to turn on the blender or food processor
Other ideas: let them knead and shape bread or pizza dough, brush things with oil or melted butter, wipe down the counter with a rag, help you thread things onto skewers to make kabobs, etc

As they start to gain confidence and get more comfortable in the kitchen, try these tasks:

Peel – Give them a vegetable peeler and show them how to peel carrots and potatoes. They can also practice peeling hard boiled eggs.
Chop – Get a kid-safe knife and let them practice cutting soft vegetables like mushrooms, zucchini, cooked potatoes, peppers and fruits like strawberries and bananas.
Crack – Let them practice cracking eggs and then washing their hands
Use – Help them use a hand mixer, lemon squeezer, can opener or box grater
Clean – Have them sweep or vacuum after cooking, let them wash dishes and load the dishwasher and practice spraying and wiping down the counter

Next steps:

Let them start chopping harder fruits and veggies
Let them stir things in a hot pan on the stove and use a griddle
Practice reading, math, etc when following recipes

Kitchen Safety

I hear from a lot of parents that their own knife skills are not the greatest and they’re worried about kids cutting themselves in the kitchen. The best tip I can give you is to improve your own skills. There are tons of basic knife skills videos out there that can help you learn the basics and then just practice, practice, practice! Share the basics with the kids. Get them a safe knife to learn with. Show them where to put their fingers etc. This video may be helpful: Basic Knife Skills.

Another safety worry is eating batter or dough once raw eggs have been added. If this is something you’re worried about, try making a pre-egg tasting ritual so they can satisfy their tasting desire or doing some vegan baking with flax eggs.

If you’re worried about them touching raw meat, just let them! Watch them carefully, remind them often about the importance of handwashing and set a good example by frequently washing their hands. Maybe you could make up a fun cooking handwash song to get them excited about washing hands. You could also have them wear gloves and take them off immediately after handling the meat. And if they really can’t seem to stop putting EVERYTHING in their mouth, then just wait until they’re a little older for the raw meat aspect of cooking!

Handling Multiple Kids

If you have two (or more) kids of helping age, it’s likely easiest to start with one at a time. Set up a special activity for the other(s) – maybe a new coloring book or playdough. Let them sit at the kitchen counter or table so they don’t feel like they’re missing out and be sure to let them know when they will get a turn. If they’re older, help them put your cooking date on the calendar and let them spend the time planning their own recipe etc.

If you need to entertain a baby who needs to be entertained so an older kiddo can help – set the baby up on the floor – give them pots and pans, Tupperware, silverware etc and let them make a mess and bang away. If they’re crawling, buy a popup play yard to keep them in a contained space or put them in a carrier or sling. If you’re new to bringing kids into the kitchen, really try to maximize nap time or another time when you have someone else to watch the baby to minimize your stress level and so that the older one can have your full attention.

Limited Kitchen Space

If you don’t have much counter space, buy a kid-sized folding table or tray table that you can pull out to extend your counter space. Consider looking at smaller options than the traditional learning tower. There are plenty out there that take up less space and some that fold up! A folding step stool is another option if they’re a little older.

Also, think beyond the counter. When my kids were little and couldn’t reach high enough to add stuff to the food processor from the learning tower, I would just put the whole food processor on the ground. You could also use the kitchen table!

Beginner Recipes for Kids

For many people, not knowing what recipes to start with is the biggest hurdle. Maybe you’re not the best cook to start with or aren’t super confident in your skills. Maybe your kids want to make cookies but you’re not a baker.

The good news is there are tons of recipes out there that are very forgiving. They’ll still turn out great even if measurements aren’t exact.

Here are some ideas. Pick one and then head to Google or Pinterest to find a recipe that sounds good to you!

Banana muffins/banana bread
Baked oatmeal
Smoothies
Tacos
Spaghetti/baked ziti
Granola
Baked pancake
Egg cups/ Omelet or Frittata
Salad
Chili
Pancakes
Cookies
Rice Krispy treats
Hummus
Pizza
Roasted vegetables
Scrambled eggs
Stir Fry
Soup
Quesadilla
Oatmeal/overnight oats
Meatballs
Bread
Mac and cheese
Guacamole
Enchiladas

In addition, almost all the veggie-packed baked goods on my blog are very kid-friendly. The recipes are forgiving and it’ll be ok if some of the ingredients spill onto the counter or don’t make it into the pan.

Here are all of my Kid-Friendly Baking Recipes.

Kitchen Tools for Kids

While it’s certainly not necessary to buy all new kitchen equipment when you start cooking with kids, it can be fun! Kids enjoy having their own special stuff. Don’t feel like you need to buy it all at once. Most kitchen items are relatively inexpensive and make great additions to birthday presents, stocking stuffers etc!

Here are all of my favorite kitchen tools for kids.

Lack of Interest

If you’re excited to get into the kitchen with your kids but you kids are less than enthusiastic, try one of these tips:

Film a fast-motion video – my kids always get a kick out of watching themselves do anything at a super-fast speed
Record them making a cooking show – set up your phone to record and let them go to town pretending their the star of their very own cooking show
Show them videos of other kids cooking – you can find videos of my kids cooking here from a very young age!
Watch cooking shows on TV
Sign them up for a cooking class – in person or online!
Let them choose the recipe and be completely in charge
Let them create their own recipe even if it sounds gross – some kids need to ease into it and get comfortable doing things their own way before they’re willing to follow directions and make a real recipe.

The Success is in the Mess

Remember that hands-on experience is the most effective way to teach kids. Just like adults, they get better with practice. Don’t let the fear of mess or mistakes cause missed opportunities.

And remember, cooking affords so many opportunities to young kids. Everything from building confidence to practicings math, science and reading to setting them up to succeed independently later in life. So grab your kiddos and head to the kitchen. I can’t wait to hear about all of your cooking adventures!

Enjoy!
–Lindsay–

Easy Chicken Marinade (only 4 ingredients!)

July 13, 2022 by Lindsay Leave a Comment

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

Hi friends!

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

Chicken Marinade Simple

For this chicken marinade 4 ingredients are needed:

Avocado oil
Red wine vinegar
Garlic
Honey

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

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

Easy Chicken Marinade

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

Easy Chicken Marinade For The Grill

You could:

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

Here’s the marinade recipe:

Easy Chicken Marinade (only 4 ingredients!)

easy chicken marinade made with just 4 ingredients

Print Recipe

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

Author: Lindsay
Yield: serves 4-6 1x

Ingredients

Scale

1 – 1.5 pounds boneless, skinless chicken breasts
2/3 cup avocado oil
1/3 cup red wine vinegar
3 cloves minced garlic
2–3 Tbsp honey

Instructions

Put chicken in a large bag.
Add remaining ingredients.
Seal well and shake lightly to combine.
Let marinate in the fridge for 4-24 hours.
Discard marinade and cook as desired.

See what I mean? So simple and SO delicious.

4 Ingredient Chicken Marinade

What’s your favorite chicken marinade?

Enjoy!
–Lindsay–

Easy Freezer Prep Oatmeal Cups

July 13, 2022 by Lindsay 2 Comments

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

Hi friends!

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

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

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

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

Freezer Prep Oatmeal Cups

Here’s how you make it:

Freezer Oatmeal Cups

Print Recipe

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

Author: Lindsay

Ingredients

Scale

3 cups milk*
2 cups rolled oats (not instant)
2 cups diced peaches (or fruit of choice)
1/2 cup nut butter
cinnamon to taste
optional mixed ins (hemp seeds, chopped nuts, etc)
For serving: toppings of choice- additional milk, fruit, nut butter

Instructions

In a pot on the stove, bring the milk to a boil.
Watch it carefully! Just as it starts to boil, add the oats and peaches and stir well.
Reduce heat to a simmer for 6 minutes, stirring occasionally.
Remove from heat, stir in nut butter and any other mix-ins you’re using, cover the pot and let sit for 6-8 minutes.
Spoon into muffin tins. I fill mine fairly full and usually fill 10-12 cups of the muffin tin.
Freeze completely, then remove from tin and store in a freezer-safe bag or storage container.
When ready to eat, place 2 freezer oatmeal cups in a bowl and add a splash of milk.
Microwave 2 minutes, smash and mix well with a spoon and microwave an additional 30 seconds.
Top as desired and serve!

Notes

*You can use water or half milk/half water if desired

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

Enjoy!
–Lindsay–

Frozen English Muffin Mini Pizzas

July 13, 2022 by Lindsay 1 Comment

Like English muffin pizza? These Frozen English Muffin Mini Pizzas are perfect for a quick, kid-friendly lunch or snack. Make them ahead of time and pop in the microwave for one minute when you want one!

Hi friends!

I’m sharing these Frozen English Muffin Mini Pizzas today because they’ve been a favorite snack around here for a while now and I realized I hadn’t officially shared them with all of you!

They are so easy to make and super easy to customize as well based on taste preferences. I make a bunch all at once and freeze them and then when you need one you just pop it on a plate and microwave for one minute. Ta da!

These are perfect for food prep! Want to learn more food prep tips and tricks? Check out my course Mastering Food Prep!

Frozen English Muffin Pizza

How To Make English Muffin Pizza

English muffins – I love the ones from Dave’s Killer Bread or Thomas. If you want something a little bigger, Brownberry sandwich thins work well!
Pizza sauce – If I don’t have that, spaghetti sauce works just fine
Hummus – This is optional, but if you haven’t tried adding a layer of hummus to things like pizza, quesadillas etc for your kids you should give it a whirl. My kids don’t really eat chickpeas any other way so it’s an easy way to add some nutrients without altering the taste. I never hide it though! They know it’s on there.
Toppings – If you want them! I use chopped pepperonis or chicken sausage usually. Sometimes I add leftover shredded chicken or finely chopped vegetables.
Cheese – duh!

These mini pizzas are a great snack option. My five-year-old can easily grab one from the freezer to microwave for himself. They’re also great to have on hand for a quick lunch. You could also make an English muffin pizza air fryer style. I haven’t tried it myself but my guess is it would take 8-10 minutes.

Here’s the recipe for English muffin pizza:

English Muffin Pizza Recipe

Frozen English Muffin Mini Pizzas

Print Recipe

These Frozen English Muffin Mini Pizzas are perfect for a quick, kid-friendly lunch or snack. Make them ahead of time and pop in the microwave for one minute when you want one!

Author: Lindsay

Ingredients

English muffins
Hummus (optional)
Pizza sauce
toppings (sausage, pepperoni, veggies, etc)
shredded cheese

Instructions

Break English muffins in half and place them on a plate or baking sheet.
Spread a thin layer of hummus on each one (optional)
Spread a layer of pizza sauce on top of the hummus.
Add toppings.
Add cheese. (I put the toppings under the cheese because otherwise they tend to fall off the frozen pizzas)
Place tray in the freezer until frozen.
Place in a freezer-safe bag.
When ready to serve, place one pizza on a plate and microwave 1 minute.

Notes

You can wrap the pizzas in saran wrap before putting in a bag if you want.

See what I mean? So easy! Make as many or as few as you’d like.

Enjoy!
–Lindsay–

Healthy Snack Ideas

March 14, 2022 by Lindsay Leave a Comment

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

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

Here’s what’s included:

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

Already know you need this in your life??

Click here to snag your copy.

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

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

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

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

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

And so much more!!

Grab your copy ASAP.

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Happy snacking!

–Lindsay–

Silken Tofu Berry Smoothie

August 19, 2020 by Lindsay 2 Comments

This Silken Tofu Berry Smoothie is kid-friendly and perfect for breakfast, lunch or snack. The silken tofu adds protein without changing the flavor or texture!

Hi friends!

This Silken Tofu Berry Smoothie is the latest obsession at our house and I’m so excited to share it with you. Both of my boys love smoothies as a snack so I’m always looking for new variations that are both simple enough that I usually have the ingredients on hand, and filling enough to tide them over until their next meal (ie not made with just fruit).

It’s taken some tweaks and adjustments but we’ve finally landed on this winner. Let’s review what’s in it:

Frozen berries- honestly you can use any frozen fruit you want. We usually do a mixed berry or berry mango blend but this summer we’ve been doing half peaches, half berry as well.
Spinach – you can use fresh or frozen baby spinach. Whenever I grocery shop I buy a bag or two of baby spinach and pop them in the freezer immediately. Then just open and grab a couple handfuls of frozen leaves to add.
Frozen zucchini – this is optional but it’s an easy way to add another veggie without changing the taste. I usually cut up and steam some summer zucchini and freeze just for adding to smoothies.
Milk- we use cows milk but you can easily use a plant-based milk for a dairy-free version
Orange juice- this is optional as well. You can just use milk for the liquid but I usually add a splash of orange juice just for flavor.
Silken tofu- make sure it’s silken for smoothies. Just spoon in half the package. It has a similar consistency to greek yogurt!

Silken Tofu Berry Smoothie

Here’s the exact recipe:

Silken Tofu Berry Smoothie

Print Recipe

★★★★★

5 from 2 reviews

This Silken Tofu Berry Smoothie is kid-friendly and perfect for breakfast, lunch or snack. The silken tofu adds protein without changing the flavor or texture!

Author: Lindsay

Ingredients

Scale

2 cups frozen mixed berries (or other fruit)
6 oz silken tofu
2 cups baby spinach (fresh or frozen)
1.5 –2 cups milk
optional: 1/2 cup frozen zucchini, splash of orange juice

Instructions

Add berries and tofu to blender. Then add spinach, milk (and zucchini and orange juice if needed) and blend until smooth.
Add additional liquid if needed to blend until smooth.

Notes

Smoothie can be made, frozen and reheated in the microwave.

Add 1-2 medjool dates for additional sweetness if needed.

Dairy or non-dairy milk will work.

So easy and so delicious. Also, if you don’t already have them, get some mason jars with lids. I make a big batch of smoothies, portion into 8oz glass jars and freeze. Then when my kids want them for snacks, I just remove the lid, microwave for 45 seconds and serve!

Enjoy!
–Lindsay–

Honey Garlic Air Fryer Tofu

August 19, 2020 by Lindsay Leave a Comment

This Honey Garlic Air Fryer Tofu recipe is perfect for a quick, weeknight meal. Pair it with rice and vegetables or add to your favorite salad. This can also be made in the oven!

Hi friends!

I’m pretty sure this Honey Garlic Air Fryer Tofu recipe hits two firsts for the blog – first tofu recipe and first air fryer recipe! If you don’t have an air fryer, don’t leave yet! This can also be made in the oven.

I got my air fryer for Christmas and have found several things I enjoy making in it – vegetables, wontons etc but I have just recently started branching out a little more- my son and I even made steak in the air fryer for my husband for Father’s Day! This recipe is another product of that branching out.

I’ve experimented with tofu a bit in the past and honestly have not fallen in love with it. This recipe has me changing my feelings. I’ve found that tossing in cornstarch and putting in the air fryer has given me the texture I enjoy most.

Honey Garlic Air Fryer Tofu

After the air fryer (or oven), all you have to do is whip up a quick sauce, and saute in the pan for 3-4 minutes. The cornstarch on the tofu will help the sauce thicken right up to coat the tofu pieces and boom! Ready to eat.

Here’s how you make it:

Honey Garlic Air Fryer Tofu

Print Recipe

This Honey Garlic Air Fryer Tofu recipe is perfect for a quick, weeknight meal. Pair it with rice and vegetables or add to your favorite salad. This can also be made in the oven!

Author: Lindsay
Yield: serves 3-4 1x

Ingredients

Scale

1 (14 oz) block extra firm tofu
1/3 cup cornstarch
spray oil (I use avocado oil)
3 Tbsp soy sauce
3 Tbsp rice vinegar
2–3 cloves minced garlic
1 tsp fresh ginger
1.5 Tbsp honey
optional: sesame seeds, green onions, sriracha

Instructions

Press tofu for at least one hour. I cut the block in half to make two thinner pieces, place on a plate, top with another plate and set a heavy skillet on top.
Drain excess liquid and then cut into bite-sized cubes.
Place in a bowl and toss gently with cornstarch.
Preheat air fryer at 375 F for 5 minutes. Place tofu in the air fryer and spray lightly with oil.
Cook in air fryer for 20 minutes, shaking every 5 minutes.
In a small bowl combine soy sauce, rice vinegar, garlic, ginger and honey. Taste and adjust seasoning as needed and mix well.
Transfer tofu to a skillet and add sauce. Saute 3-5 minutes, stirring to coat all pieces in the sauce and let the sauce thicken.
Serve with sesame seeds, sliced green onions and sriracha if desired.

Notes

If you don’t have an air fryer you can place the cornstarch coated tofu on a baking sheet, spray with oil and bake at 400 for 20-25 minutes, stirring occasionally.

That’s it! So easy and a great way to try out tofu. I’ve been enjoying it over rice and veggies but I’ve also been loving it on a salad. Current fav combo is mixed greens, tofu, candied pecans, apples, red onions and crumbled feta. Yassss.

Enjoy!
–Lindsay–

Avocado Chicken Burgers

October 24, 2020 by Lindsay 46 Comments

These Avocado Chicken Burgers are an easy weeknight dinner in the oven or on the grill. This recipe is gluten-free, paleo and can easily be made ahead of time during food prep.

*Originally published April 2016*

Hi friends!

Let’s talk about these burgers, shall we? I’m not typically a huge burger lover. I make them for hubby, but I usually choose to eat something else…and I rarely order them at a restaurant. But these chicken burgers are pretty much my new favorite meal. I’ve made them 4 times in the past two weeks, and last week when hubby was out of town, I literally ate them for lunch and dinner for 3 days in a row. And I’m still not sick of them!

Like most burger recipes, they’re super easy to make. I usually make mine in the oven just so I don’t have to deal with the grill, but you could easily grill them.

Avocado Chicken Burgers

So here’s how you make them:

Avocado Chicken Burgers

Print Recipe

These Avocado Chicken Burgers are an easy weeknight dinner in the oven or on the grill. This recipe is gluten-free, paleo and can easily be made ahead of time during food prep.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 burgers 1x

Ingredients

Scale

1 pound ground chicken
1 medium avocado, diced
2 tsp fresh ginger (i use the paste)
2 Tbsp cilantro, minced (optional)
1/2 cup chopped green onions
1 serrano pepper, minced (optional)
1.5 tsp all-purpose salt-free seasoning (I use McCormicks)

Instructions

Combine all ingredients in a large bowl.
Mix well with your hands and form into 6 burgers.
Place on a baking sheet lined with parchment paper.
Bake at 400 degrees for 20 minutes, flipping once.
Option 2 – you could through these on the grill

Notes

You can sub turkey for chicken if you want to!

I use ginger paste from Gourmet Garden because it’s quick and easy…but you could also buy a knob of fresh ginger and grate it in. These are perfect for a quick summer dinner and also great for food prep because they hold up well if made ahead of time and the flavors develop more, making them even more delicious!

[Tweet “Add these Avocado Chicken Burgers from @leangrnbeanblog to your meal plan this week!”]

Enjoy!
–Lindsay–

Steak Cobb Salad

October 24, 2020 by Lindsay 18 Comments

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

*Originally published April 2016. Post updated June 2020*

Hi Friends!

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

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

Steak Cobb Salad

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

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

Here’s how you make it:

Steak Cobb Salad

Print Recipe

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

Yield: serves 4

Ingredients

Scale

1 – 1.5 pound flank steak
1/2 cup olive oil
3 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1/2 cup chopped onion
1/3 cup red or white wine vinegar
2 Tbsp honey
4 hard boiled eggs, halved or quartered
4–6 strips of bacon, cooked and crumbled
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
8 cups chopped romaine lettuce or mixed greens
2 medium avocados, sliced or chopped

Instructions

Combine first 8 ingredients in a ziploc bag and let marinate at least 4 hours or overnight.
Remove steak and grill to desired doneness.
Let rest and slice into strips.
Put 2 cups of lettuce in each bowl. Top each with bacon, feta, tomatoes, onion, egg, avocado and steak, arranging as desired.
Serve with your favorite dressing.

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

Let me know if you try this salad this summer!

Enjoy!
–Lindsay–

Easy Turkey Meatloaf with Vegetables

August 19, 2020 by Lindsay 3 Comments

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

Hi friends!

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

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

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

Easy Turkey Meatloaf with Vegetables

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

Here’s the recipe:

Easy Turkey Meatloaf with Vegetables

Easy turkey meatloaf recipe with vegetables, farro and mixed vegetables

Print Recipe

★★★★★

5 from 3 reviews

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

Author: Lindsay
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 minutes
Yield: serves 4

Ingredients

Scale

1 – 1.5 cups riced vegetables (Measure after riced/chopped – I use a mix of mushrooms, carrots and zucchini)*
2 cloves garlic, minced
1 pound 85% lean ground turkey (you could use 93% but I wouldn’t recommend 99% lean)
1 egg
2/3 cup breadcrumbs
1/4 cup ketchup
bbq sauce to glaze
optional – I always put a few shakes of McCormicks grill seasoning in mine. You could use your favorite seasoning mix, or just some salt and pepper

Instructions

Saute riced vegetables and garlic over medium heat for 8-10 minutes. You want the vegetables to cook and release their moisture. Let cool for a few minutes.
In a large bowl, combine the veggies, meat, egg, breadcrumbs and ketchup. Use a large spoon or your hands to make sure everything is well mixed.
Form into two loaves on a foil-lined pan.
Bake at 350 degrees F for 25-30 minutes or until center reaches 165 degrees.
Brush with bbq sauce and serve.

Notes

* To rice vegetables, place in the food processor and process until finely chopped. If you don’t have a food processor you can finely dice by hand as small as you can or even use a grater.

If you’re in a hurry, you could place the riced vegetables in a towel and squeeze to remove water instead of sauteeing.

To freeze, let cool completely, slice and then wrap in foil and freeze in a ziploc bag. Thaw in the fridge when ready to eat.

Simple right?

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

Let me know if you try this recipe!

Enjoy!
–Lindsay–

Broccoli Slaw with Ramen

October 5, 2020 by Lindsay 1 Comment

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

Hi friends!

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

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

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

Broccoli Slaw with Ramen

Here’s how you make it:

Broccoli Slaw with Ramen

Print Recipe

★★★★★

5 from 1 reviews

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

Author: Lindsay
Prep Time: 5 min
Total Time: 5 minutes
Yield: serves 4-6 1x

Ingredients

Scale

1 (10oz) bag of broccoli slaw
1 cup thinly sliced carrots
1 cup thinly sliced red peppers
1/2 cup green onions, sliced
1 can great northern beans (drained and rinsed)
2 cups cooked chicken, diced
1 or 2 packages of crumbled ramen noodles (discard seasoning package)
1/3 cup avocado oil
1/4 cup rice vinegar
2 cloves garlic, minced
2 Tbsp soy sauce
1–2 Tbsp honey or maple syrup (to taste)
pinch of salt and pepper to taste

optional for dressing – squeeze of lime juice or fresh ginger or sriracha for spice
chopped peanuts or slivered almonds to garnish

Instructions

In a large bowl, combine broccoli slaw, carrots, peppers, green onions, beans, chicken, crumbled ramen noodles and stir to combine.
In a small bowl or jar, combine oil, vinegar, soy sauce, garlic and 1 Tbsp honey. Shake or whisk vigorously and taste. Add more honey if needed for a sweeter dressing and any extras like ginger,lime or sriracha.
Pour dressing over salad and mix until everything is well coated. If you don’t like lots of dressing, start with 3/4 of the dressing, stir and add more if needed.
Refrigerate at least 1 hour before serving. Top with chopped nuts just before serving.

Notes

Use one or two packages of ramen noodles depending on how many noodles you want. I usually use one package and then half of another.
If you don’t have broccoli slaw you can sub a mix of kale and shredded cabbage.
If you don’t have white beans, sub cannellini beans or chickpeas.

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

If you like this recipe, you might also like:

Enjoy!
–Lindsay–

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