This slow cooker flank steak is flavored with ginger and garlic and packed with protein and vegetables. The best part is you don’t need to sear the meat beforehand! Just slice everything up, cover with sauce and let it cook!

*Thanks to the Ohio Beef Council for sponsoring this post. Published 10/22. Updated 4/24.*

Hi friends!

The biggest request I get when it comes to slow cooker recipes is that they be as easy as possible. Readers want to be able to just dump everything into the crockpot, set the timer and come home to a delicious meal.

Recently, I’ve had a lot of requests for a beef and broccoli recipe that didn’t require searing the meat beforehand.

Crock Pot Flank Steak

Enter this flank steak recipe in the slow cooker. It’s such a great source of protein and I love how tender it gets in the crockpot. I took the broccoli request to heart and then added a bunch more vegetables because you really can’t have too many right?

So really all you have to do is add rice and boom! You’ve got a complete dinner ready and waiting when you get home.

How To Cook Flank Steak in the Crockpot

Let’s talk about how to make this recipe. As I said, it just requires a little slicing and chopping, and then you dump everything in. One important thing to note is that for tender beef, you want to be sure to cut against the grain. Luckily with flank steak, it’s easy to see the long lines running across the meat so you just want to make sure you cut across those and not with them.

Another tip is to throw your flank steak in the freezer for an hour or so before slicing. This allows you to cut it thinly, at a slight angle, more easily than if it’s just straight out of the fridge. You’ll easily be able to get the perfect strips to add to the slow cooker.

We toss the strips in cornstarch to help thicken the sauce a little as it cooks. And remember that the sauce will continue to thicken as it cools.

Flank Steak in the Air Fryer

While this recipe is all about the slow cooker, I also wanted to mention that cooking flank steak in the air fryer is another super easy way to cook it! Here are a few recipes if you want to try it that way:

• Air Fryer Flank Steak
• Perfectly Seasoned Air Fryer Steak
• Dry Rub Air Fryer Flank Steak

Or try my Air Fryer Steak Bites!

But for today we’re all about the crockpot so let’s get to the recipe:

Crockpot Flank Steak Recipe

Slow Cooker Ginger Garlic Flank Steak

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This slow cooker ginger garlic flank steak is packed with protein and vegetables. The best part is you don’t need to sear the meat beforehand! Just slice everything up, cover with sauce and let it cook!

• Author: Lindsay

Ingredients

• 1.5 – 2# flank steak
• 1/4 cup cornstarch
• 2 cups thinly sliced carrots
• 1 thinly sliced bell pepper
• 3–4 cloves garlic, minced
• 1 Tbsp freshly grated ginger
• 1 – 2 Tbsp hot sauce
• 1/4 cup brown sugar
• 3/4 cup beef broth
• 1/4 cup tamari or soy sauce
• 1 package frozen broccoli, steamed
• green onions

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Instructions

1. Thinly slice flank steak into strips (be sure to slice against the grain).

2. Place steak strips in a large bowl. Add cornstarch and toss to coat.

3. Add thinly sliced carrots and bell peppers to the crockpot and add the steak.

4. In a bowl, combine beef broth, garlic, ginger, brown sugar, tamari and hot sauce and stir to combine.

5. Pour the sauce into the crockpot and stir to coat.

6. Cook on low for 6 hours. 

7. Prior to serving, stir in a bag of cooked, steamed broccoli. 

8. Taste and adjust seasonings. You can add salt, add more hot sauce or even sprinkle with garlic powder for a stronger garlic flavor.

9. Serve over rice and top with green onions.

Notes

• You can sub chicken broth for beef broth.
• You can sub soy sauce for tamari
• If you want to use fresh broccoli, just throw it in for the last hour or so of cooking!

Doesn’t it look just delicious?! I love how many veggies are packed in there and I love that there’s not dirtying another pan by having to sear beforehand. The brown sugar adds sweetness to this but then you can mix in as much hot sauce as you want to give it that sweet and spicy combination flavor!

Need more slow cooker flank steak recipes? Try:

• Brown Sugar Chili Slow Cooker Flank Steak
• Slow Cooker Flank Steak for sandwiches or tacos
• Shredded Slow Cooker Flank Steak

Slow Cooker Flank Steak FAQs

What is the best way to prepare flank steak before cooking it in the slow cooker? What are some tips for slicing flank steak?

The easiest way to slice flank steak is to stick it in the freezer for an hour. It will freeze it just enough to make it easy to slice. Be sure to slice against the grain for tender slices. If you slice with the grain, the meat will be stringy and tough.

How long should I cook flank steak in the slow cooker for optimal tenderness?

This recipe does best when cooked on low for 4-6 hours.

Can I cook vegetables alongside the flank steak in the slow cooker?

Yes! Feel free to add whatever vegetables you’d like. I use broccoli, peppers and carrots. You could try green beans, cauliflower or even potatoes.

How can I ensure my flank steak doesn’t dry out?

Cooking the steak with sauce in the slow cooker will keep the steak from drying out!

What are the benefits of cooking flank steak in a slow cooker versus grilling?

Using the slow cooker is a more hands-off approach. If you don’t have time to man the grill, try using the crockpot.

Can slow cooker flank steak be prepared in advance and frozen?

You could easily combine all of the ingredients except the cornstarch and freeze. When ready to cook, dump into the crockpot and cook on low for 6-8 hours. Mix cornstarch with a few tablespoons of water, stir to combine and pour into the crockpot, stirring well, for the last hour of cooking.

What are some healthy side dishes to serve with slow cooker flank steak?

This is a healthy balanced meal all by itself but adding a side of rice, quinoa or farro would be a great addition. You could also serve with a side salad, some fruit or something like roasted potatoes, baked sweet potatoes or corn on the cob.

How can I thicken the sauce created from cooking flank steak in a slow cooker?

The sauce will thicken as it cools, but if you want a thicker sauce, mix 1-2 Tbsp more cornstarch with 2 Tbsp water and stir it in and let cook 15 min longer.

How can I make a gluten-free version of slow cooker flank steak?

Make sure to use certified gluten-free cornstarch as needed and use tamari instead of cornstarch.

What are some creative ways to repurpose leftover slow cooker flank steak?

I think this recipe would be delicious as a filling for lettuce wraps! You could also dice leftovers up a bit smaller and use them to make quesadillas.

Slow Cooker Beef Flank Steak Recipe

I hope you guys enjoy this recipe! Be sure to let me know if you try it! If you’re looking for more slow cooker recipes you can see all of my crockpot recipes here!

Some of my favorites include:

• Slow Cooker Chicken Quinoa Enchilada Casserole
• Crockpot Potato Soup with Hashbrowns
• Sweet Potato Chicken Chili

And if you’re a beef-lover, Ohio Beef Council has tons of great beef recipes on their site.

Enjoy!
–Lindsay–

These beef zucchini meatballs are great on their own and perfect for meal prep. For a quick dinner, try them wrapped in crescent roll dough with a little cheese and then dipped in pizza sauce!

*Thanks to the Ohio Beef Council for sponsoring this post*

Hi friends!

I’m excited to share these Beef Zucchini Meatballs with you today for a couple of reasons:

• They’re super easy to make and meatballs are one of my favorite things to add veggies to. This time we’re using zucchini because it’s always in such abundance during the summer months.
• You can prep them ahead of time to have them on hand to eat on their own or to add to meals like spaghetti, meatballs subs and more!
• If you prep them ahead of time you can use them to make a quick and easy kid-friendly dinner during the week by adding some cheese and wrapping them in crescent roll dough.

You guys know I love meal prep! I have a whole Mastering Meal Prep course! Today we’re using ground beef to do some meal prep which provides protein along with things like iron and B vitamins. Including nutrient-rich foods like beef in a balanced diet helps promote strong, healthy bodies and OhioBeef.org has tons of great beef recipes to check out!

So when you see ground beef on sale, be sure to stock up! Transfer from packages to freezer-safe bags and press the meat flat. It takes up less space in the freezer and also thaws quickly when you’re ready to use it to make things like these meatballs

How To Make Crescent-Wrapped Beef Zucchini Meatballs

Prepping the meatballs ahead of time makes this dinner really easy to throw together. All you need is a roll of crescent dough and some cheese. To make them:

• Make and cook the meatballs and let them cool completely.
• Spread out the crescent dough. It’s easiest to use the single sheet kind but you can also just press the seams together on crescent roll dough to make a solid sheet.
• Sprinkle the dough with mozzarella cheese.
• Cut into squares (size will vary depending on the size of your meatballs).
• Place a meatball in each square, then wrap the dough around it and press the edges together to seal. I would suggest cutting one square and assembling it to make sure it’s the right size before cutting all of your squares.
• Spray with oil and sprinkle with oregano and cheese, then bake for about 12 minutes.
• Serve with marinara sauce for dipping.

Here’s the exact recipe:

Crescent Wrapped Beef Zucchini Meatballs Recipe

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5 from 1 review

These beef zucchini meatballs are great on their own and perfect for meal prep. For a quick dinner, try them wrapped in crescent roll dough with a little cheese and then dipped in pizza sauce!

• Author: Lindsay
• Yield: Serves 4

Ingredients

• 1 pound ground beef (I use 85/15 or 90/10)
• 1/2 cup panko breadcrumbs
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1 egg
• 3/4 cup shredded zucchini (squeezed to remove some moisture)*
• pinch of salt
• optional – 1/4 cup parmesan cheese
• 1 – 2 tubes crescent roll dough
• approx 1 cup shredded mozzarella cheese
• pizza sauce or marinara sauce for dipping

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Instructions

To Make The Meatballs:

1. In a bowl, combine beef, panko, spices, egg, zucchini and parmesan (if using).
2. Mix with hands until well combined. 
3. Form into small meatballs (1 Tbsp or less works best).
4. Bake at 400 degrees F for approximately 10 minutes, flipping halfway through (or until internal temp reaches 165 degrees F)
5. Let cool completely. 

To Make The Crescent Wrapped Meatballs

1. Spread crescent dough onto a flat surface. Press seams together if needed to make a solid sheet. 
2. Sprinkle with about 3/4 cup shredded cheese. 
3. Cut into squares and place a meatball on each square.
4. Roll the dough around the meat and cheese and press to seal the seams, then place on a baking sheet lined with parchment paper.
5. Spray the tops with oil and sprinkle with oregano/press a little shredded cheese on top.
6. Bake at 375 degrees for about 12 minutes.
7. Serve with sauce for dipping.

Notes

*You can chop the zucchini after you shred it to make it even smaller and less noticeable in the meatballs

Beef Zucchini Meatballs FAQs

How long can you store meatballs in the fridge?

These meatballs should be fine for 3-4 days if kept in the fridge making them perfect for food prep because you can prep them over the weekend and enjoy during the week. Here are some ideas:

• Use them to make a quick spaghetti dinner
• Make meatballs subs
• Chop them up and add to pizza
• Wrap them in crescent dough
• Add to a salad
• Serve with barbeque sauce and roasted sweet potatoes

Can you freeze beef zucchini meatballs?

Yes! Let them cool completely, then transfer to a freezer-safe bag and freeze up to 3 months. To defrost, just move them to the fridge overnight.

What to serve with beef zucchini meatballs?

Try serving with a side of steamed vegetables and your favorite carb (rice, pasta, baked sweet potato etc. Or change things up by adding a new sauce. You could also serve them in a baked pasta dish with a side salad.

What can I use besides zucchini?

If you don’t have zucchini on hand you could use yellow summer squash, shredded carrots, finely diced bell peppers or even some chopped frozen spinach (just thaw and squeeze excess water out).

Be sure to let us know if you try these!

–Lindsay–

These Almond Flour Butter Cookies are made with just five simple ingredients and are so easy to make! The gluten-free recipe makes one dozen cookies – the perfect addition to your holiday cookie trays!

Originally published 11/18. Updated 11/22.

Hi friends!

I just couldn’t wait any longer to share these almond flour cookies recipe with you. These are egg-free, gluten-free Almond Flour Butter Cookies! Aren’t they just so festive for the holidays? These cookies would be the perfect addition to your holiday cookie trays this season.

They’re so easy to make, require just 5 ingredients….plus some chocolate and sprinkles to make them festive if you want to…and the recipe makes only a dozen, so you can make a batch and still have room to whip up all your other holiday favorites as well.

If you need more ideas for homemade holiday treats to give as gifts, check out this post:

Homemade Edible Christmas Gift Ideas

Best Almond Flour Cookies

This post was originally sponsored by Bob’s Red Mill. I love their Superfine Almond Flour because it is perfect for low-carb baking, which is helpful for my husband who has Type 1 diabetes. These almond flour cookies took a few tests but they turned out great!

Almond Flour Chocolate Chip Cookies

If you’re looking for a more traditional chocolate chip cookie recipe made with almond flour, this probably isn’t the one for you. These cookies are very tender and trying to mix in chocolate chip cookies might cause them to fall apart.

But you can still get your chocolate fix by melting some chocolate chips and drizzling them on top or even dipping the cookies into the melted chocolate! My go-to chocolate chip cookie that uses almond flour are these Chewy Gluten-Free Chocolate Chip Cookies.

Cookies with Almond Flour

There’s no shortage of other recipes for cookies with almond flour. Add some of these to your baking list:

• Almond Flour Cookies via Well Plated
• Almond Flour Cookies with Chocolate Chips via Eating Bird Food
• Almond Flour Peanut Butter Cookies via Dessert For Two
• Almond Flour Chocolate Cookies by The Almond Eater

And these cookies don’t have to be exclusive to the holidays! You can enjoy them year-round with a chocolate drizzle or just plain!

This recipe calls for softened butter and I’ve found in my testing that whatever your definition of softened is will impact how much these cookies spread so yours might come out the same size as mine or a little smaller.

Recipe for Almond Flour Butter Cookies

Almond Flour Butter Cookies

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4.6 from 8 reviews

These Almond Flour Butter Cookies are made with just five simple ingredients and are so easy to make! The gluten-free recipe makes one dozen cookies – the perfect addition to your holiday cookie trays!

• Author: Lindsay
• Yield: one dozen cookies

Ingredients

• 4 Tablespoons unsalted butter, softened to room temp
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup Bob’s Red Mill Superfine Almond Flour
• 1/4 teaspoon baking powder
• pinch of salt
• optional: chocolate chips and sprinkles for decorating

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Instructions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, beat softened butter, brown sugar and vanilla using an electric mixer for one minute.
3. Add almond flour, baking powder and salt and mix just until a crumbly dough forms.
4. Press dough firmly into a Tablespoon and place onto a baking tray.
5. Flatten each cookie using the tines of a fork to make a criss-cross pattern.
6. Bake at 350 degrees F for 9-10 minutes. Let sit for at least 10 minutes on baking tray before transferring to a cooling rack. These cookies are fragile.
7. Let cool completely, then drizzle with melted chocolate chips and sprinkles if desired.

Notes

How soft your butter is will impact how much your cookies spread out. I’ve found it works best to let the butter come to soft at room temperature on it’s own versus microwaving to soften.

See what I mean? So so easy and delicious.

Almond Flour Butter Cookies FAQs

What is blanched almond flour?

Blanched just means the skin has been removed from the almonds. This can change the texture of the almond flour vs leaving the skin on.

Is this an almond flour shortbread cookie?

These are butter cookies, not shortbread cookies. The main difference between the two is that butter cookies typically have more sugar while shortbread cookies typically have a higher fat content.

What is the best almond flour?

This will depend on who you ask but my favorite is Bob’s Red Mill Superfine Almond Flour. I also like Blue Diamond Almond Flour.

What is the secret to baking with almond flour?

A few helpful tips include:

• Use eggs as the leavening agent to help make almond flour baked goods not so dense.
• Don’t overmix.
• Consider lowering the oven temp by 25 degrees F when substituting almond flour.

Why do my almond flour cookies fall apart?

It’s often best to use almond flour in recipes specifically created for almond flour. Almond flour has more fat, protein and moisture than wheat flour and this can lead to baked goods being crumbly and falling apart. In general, some kind of extra binding ingredient is needed. It helps to let the baked goods cool completely before handling.

Can you bake with almond flour just like regular flour?

This depends on the recipe. In many recipes you can substitute in a 1:1 ratio, some you may use 3/4 cup almond flour for every 1 cup flour. However, almond flour is gluten-free and does not bind as well as regular wheat-based flour. You may need to add additional eggs to act as a binder.

Almond Flour Christmas Cookies

Almond Flour Cookies

Looking for more almond flour cookies to try? Here are a few:

The Best Almond Flour Sugar Cookies

With soft middles and crispy edges, these are the perfect gluten-free cookie for rolling out to cut with cookie cutters.

Grab the recipe!

Almond Flour Crescent Cookies

A healthy, gluten-free twist on a classic crescent cookie!

Grab the recipe!

Almond Flour Cookies

Soft, chewy and naturally gluten-free, these cookies are packed with chocolate chips and totally irresistible!

Grab the recipe!

Keto Shortbread Almond Flour Cookies

A low carb shortbread cookie that’s made with just 4 ingredients@!

Grab the recipe!

3 Ingredient Almond Flour Peanut Butter Cookies

Naturally vegan and gluten-free, all you need are 3 ingredients to make these cookies!

Grab the recipe!

Be sure to let me know if you try these! I’d love to hear what you think!!

Enjoy!
–Lindsay–

This easy Hot Taco Layer Dip is perfect for tailgating. This vegetarian appetizer is made with easy homemade refried beans, creamy hummus, corn salsa and cheese. Perfect for scooping with chips!

Thanks to Bush’s® Beans for sponsoring this post.

Hi friends!

The big game is right around the corner and this hot taco layer dip is sure to make you a fan favorite. It’s perfect for an appetizer or side dish, comes together quickly and it is packed with flavor. 

We’re big sports fans around here and for several years now I’ve been searching for the perfect game day recipe. One I can whip up quickly if we’re hanging out in the living room. I’ve finally found that recipe. 

Hot Taco Layer Dip

This warm layered bean dip is pure perfection. While the general idea of this recipe isn’t new, this recipe has a few specifics that really make it stand out. 

First, I teach you just how easy it is to make refried beans at home using Bush’s® Pinto Beans. All you need are the following basic ingredients:

• Bush’s® Pinto Beans
• Garlic
• Seasonings – chili powder, cumin and salt
• Lime juice

That’s it! And if you have a cast-iron skillet you can build this layer dip right in the pan. Just sauté the garlic in a little oil. Add the drained beans, seasonings and lime juice, sauté for a few more minutes and then smash to the desired consistency. Then just spread them around the pan to make the bottom layer of your dip!

Next, I swapped the traditional mixture of cream cheese and sour cream for a blend of creamy hummus, salsa and some green chiles. If you have a few extra minutes you can even make a batch of simple hummus using Bush’s® Garbanzo Beans, lemon juice, tahini, garlic and oil.

Finally, we throw together a simple corn salsa to layer on. Made with just:

• Corn
• Red onion
• Tomatoes
• Jalapeno
• Cilantro
• Lime juice

Top it all off with a few handfuls of shredded cheese, and pop it in the oven until it’s warm and bubbly. This type of dip often has a layer of ground meat, but I love the plant protein you get in this recipe from both the refried beans and hummus!

Trust me when I say you won’t be able to resist dipping a chip (or 10) into this dip! Here’s how you make it:

The Ultimate Hot Taco Layer Dip

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This easy Hot Taco Layer Dip is perfect for tailgating. This vegetarian appetizer is made with easy homemade refried beans, creamy hummus, corn salsa and cheese. Perfect for scooping with chips!

• Author: Lindsay
• Yield: serves 6

Ingredients

1 Tbsp oil
2 cloves garlic, minced
2 (16oz) cans Bush’s Pinto Beans, drained and rinsed
Juice from one lime
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

3/4 cup hummus
1/2 cup jarred salsa
1–2 tsp taco seasoning (depending on your taste preference)
1 (4oz) can diced green chiles (optional- make sure they are well-drained as they will add a little moisture to the dish)

1 (16oz) can corn, drained
1/2 cup diced red onion
1/2 cup diced tomatoes
1 jalapeno, minced (optional)
2 Tbsp minced cilantro
juice from one lime
1/4 tsp salt

1 cup shredded cheese
1/2 cup sliced green onions

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Instructions

1. In a large cast-iron skillet, sauté garlic in oil over medium heat for 2 minutes.
2. Add beans, lime juice, cumin, chili powder and 1/2 tsp salt. Sauté 5 minutes.
3. Use a potato masher to mash to the desired consistency. If baking in a cast-iron skillet simply remove from heat and spread refried beans evenly over bottom of skillet. (If baking in a pan, you can make the beans in any skillet then transfer to a 9×9 pan or other baking dish.)
4. In a bowl, mix hummus, salsa, taco seasoning and chiles (if using) and spread evenly over bean layer.
5. In a bowl, mix corn, onion, tomatoes, jalapeno, cilantro, lime juice and salt. Stir to combine and then layer over the hummus mixture.
6. Top with shredded cheese.
7. Bake at 400 degrees F for 15 minutes. Top with green onions after removing from the oven. Serve warm.

Notes

My cast-iron skillet is about 10 inches across the bottom.

Feel free to add other toppings like guacamole, salsa, diced avocado, olives, etc!

You can make this spicy by using jalapeno in the corn salsa and hot green chiles. You can also add cayenne pepper to the hummus mix or even use spicy hummus!

Don’t let the homemade aspects of this recipe intimidate you. It’s just a few simple steps and the end result is so worth it!

Want more Mexican-inspired recipes? Try:

• Mexican Street Corn Dip 
• Hot Taco Layer Dip 
• Baked Ranch Chicken Taquitos 
• Spicy Shrimp Tacos

What’s your favorite game day appetizer?

Enjoy!
–Lindsay–

This sweet and spicy roasted chick pea snack mix contains added fiber and protein, and is perfect when you’re looking for a healthy, crunchy snack!
Thanks to Bush’s® Beans for sponsoring this post.

Hi friends!

We’re kicking off the new year with a new snack idea that I know you’ll love! This Sweet and Spicy Roasted Chick Pea Snack is made with BUSH’S® Garbanzo Beans that are roasted to crispy perfection and then mixed with a few other crunchy favorites like popcorn, nuts and plantain chips!

My friends at BUSH’S® Beans – That Beautiful Bean Company – are celebrating the beauty of beans and I’m excited to share a few reasons why beans are so beautiful to me!

• They’re versatile and can be used in so many different recipes that you’ll never get tired of them!
• They’re nutritious, with added protein, fiber and other nutrients.
• They’re a great way to help introduce more plant-based proteins into your diet and help you create more nutrient-dense meals and snacks.

Roasted Chick Pea Snack Mix

I’ve been enjoying this roasted chick pea snack mix for a couple of weeks now, and it has definitely become my go-to afternoon snack. It’s the perfect blend of a bunch of my crunchy favorites and I love that it’s just a little sweet and a little spicy too! 

Let’s talk about what’s included:

• Bush’s® Garbanzo Beans – Roasted in the air fryer or oven to get them nice and crunchy!
• Popcorn – It’s so easy to make your own with just popcorn kernels and a brown paper lunch sack.
• Plantain chips – Another crunchy addition. You could swap banana chips for a little more sweetness or try something like crunchy rice cereal instead.
• Peanuts – My go-to nut but you could easily sub almonds or another favorite of yours. Or try something like pumpkin seeds!
• Seasonings – I mix melted butter with a little brown sugar and cayenne pepper. You could skip the sugar and add some garlic powder or paprika for a more savory mix.
• Optional – To add more sweetness you could add a handful of raisins or other dried fruit or even some chocolate chips

You can make a big batch of this roasted chick pea snack mix with minimal effort and enjoy it all week long. Here’s how:

Roasted Chick Pea Snack Mix

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This sweet and spicy roasted chick pea snack mix is packed with fiber and protein and perfect when you’re looking for a healthy, crunchy snack!

• Author: Lindsay
• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hour 5 minutes
• Yield: 4-6 servings

Ingredients

1 can Bush’s® Garbanzo Beans
4 cups popcorn
1 cup plantain chips
1/2 cup peanuts
Optional mix ins- dried fruit, chocolate chips
2 Tbsp butter
1/2 – 1 tsp cayenne pepper
2–3 tsp brown sugar

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Instructions

1. Drain Bush’s® Garbanzo Beansand pour onto a paper towel. Rub gently to dry.
2. Put chick peas in the basket of an air fryer and spray with oil. Roast plain or sprinkle with a little salt and 1/2 tsp cayenne pepper if desired.
3. Set air fryer to 400 degrees and cook 15 min, stopping to toss every 5 min. Check every min or so after 10 min until you figure out how quickly they cook in your air fryer. (See note below if you don’t have an air fryer.)
4. Put 1/4 cup popcorn kernels in a brown paper lunch sack. Fold the top down and use the popcorn button in the microwave. (See note below)
5. Combine roasted chick peas and popcorn in a large bowl with plantain chips and peanuts.
6. Melt 2 Tbsp butter and mix in brown sugar and cayenne. Stir to combine then pour over snack mixture. Stir well.
7. Pour onto a baking sheet and bake at 250 for 45 min, stirring once. Let cool completely before eating.

Notes

1. If you don’t have an air fryer you can roast the chickpeas in the oven.
2. Feel free to cook the popcorn however you like or use store bought.
3. You can sub banana chips or crunchy cereal for the plantain chips.
4. For a savory mix, skip the brown sugar and add garlic powder or paprika. Adjust the amount of cayenne pepper to fit your taste.
5. Mix in any optional additions like dried fruit or chocolate chips after it’s completely cooled.

What do you think?! Will you try it?

Want more chickpea recipes? Try:

• Mediterranean Chopped Salad
• Peanut Butter Chickpea Bars
• Easy Chickepea Buckeyes

Enjoy!
–Lindsay–

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

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

Hi friends!

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

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

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

Turkey and White Bean Soup

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

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

Here’s the lineup of soup ingredients:

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

Here’s how you make it:

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Leftover Turkey and White Bean Soup

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5 from 1 review

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

• Author: Lindsay
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: serves 4-6

Ingredients

• 3/4 cup diced onion
• 3 cloves minced garlic
• 1 diced bell pepper
• 1 (4.5 oz can ) diced green chiles (I use mild)
• 3/4 cup salsa verde
• 2 tsp cumin
• 1 tsp chili powder
• 1 quart broth (vegetable or chicken)
• 2 cans BUSH’S® Beans -either Cannellini or Great Northern Beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 2 cups cooked turkey or chicken

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Instructions

1. In a large pot or Dutch oven, saute onion, garlic, peppers, green chiles, salsa verde, cumin and chili powder over medium high heat for 6-7 minutes.
2. Add 1 cup BUSH’S® Beans, 3/4 cup of onion mixture from the soup pot and 3/4 cup broth to a blender and puree until smooth.
3. Return bean mixture to the soup pot and add corn, turkey and remaining beans and broth. Bring to a boil, then reduce to simmer for at least 10 minutes or until ready to eat.
4. Taste and adjust seasonings. Top with avocado, cheese, tortilla chips and a squeeze of lime juice!

Notes

You can use more or less turkey depending on how much you have leftover.

You can add an extra tsp of cumin for more flavor and if you want it spicier, add more chili powder, some cayenne pepper or some jalapenos!

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

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

Enjoy!
–Lindsay–

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

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

Hi friends!

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

White Bean Baking Recipes

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

Try them in these recipes too:

• Blondie Snickerdoodle Bars
• Sweet Potato White Bean Bars
• White Bean Muffins

 Pumpkin Bread Gluten Free

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

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

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

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

Here’s the recipe:

Pumpkin Bean Bread

Gluten-Free Pumpkin Bean Bread

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

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 45 min
• Total Time: 50 minutes
• Yield: 1 loaf

Ingredients

• 1 (15oz) can BUSH’S® Great Northern Beans, drained
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup oil (I use avocado oil)
• 1/2 cup brown sugar (increase to 2/3 or 3/4 for a sweeter bread)
• 1 tsp vanilla extract
• 1.5 cups gluten-free all-purpose flour blend (you can sub white or white whole wheat flour)
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder

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Instructions

1. In a food processor, combine BUSH’S® beans, pumpkin, eggs, oil, brown sugar and vanilla and puree until smooth.
2. Add flour, cinnamon, baking soda and baking powder and process until combined.
3. Pour into a 9×5 loaf pan lined with parchment paper. If using a gluten-free flour mix, let sit 10 minutes before baking.
4. Bake at 375 for 40-45 minutes.

Notes

You can play around with the flavor profile. Use pumpkin pie spice if you like it or try 1 tsp cinnamon, 1 tsp ginger. For a gingerbread twist, add 2-4 Tbsp molasses and 1 tsp ginger.

Make sure your gluten-free flour blend has xanthan gum in it.

You can sub cannellini beans for great northern beans.

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

Let me know if you try this one!

Enjoy!
–Lindsay–

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:

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Steak Cobb Salad

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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

• 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

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Instructions

1. Combine first 8 ingredients in a ziploc bag and let marinate at least 4 hours or overnight.
2. Remove steak and grill to desired doneness.
3. Let rest and slice into strips.
4. Put 2 cups of lettuce in each bowl. Top each with bacon, feta, tomatoes, onion, egg, avocado and steak, arranging as desired.
5. 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–

Looking for some school lunch packing tips? Here are 10 tips and tricks from a Registered Dietitian mama of 3 to help make it a little easier to quickly pack your kids a lunch they’ll love!

Thanks to Horizon Organic for sponsoring this post.

Hi friends!

We’ve already been back in school for a couple of weeks here in Ohio, but I know some of you out there are just getting ready to head back so I wanted to pop in today to share a few school lunch packing tips. As you guys know, we have one more year until we start kindergarten over here so I’m not doing daily lunch packing yet, but I did get my fair share of practice this summer running my son around to various camps and activities all day long.

So, I’ve teamed up with my friends over at Horizon Organic and compiled a list of some of my best tips and tricks to help make your lunch-packing life a little easier. Horizon believes “real” is what matters and they’re all about powering up kids with the goodness of protein, vitamins and calcium without artificial colors or flavors. They help make packing protein-packed lunches so easy with their cheese sticks and milk boxes (Psst….both are also great for no-mess car snacks on the way to daycare, soccer practice, etc)

Before we start- a quick reminder about the #HorizonConfiDANCE campaign that’s running until the end of this month. Use the tips below to pack a quick, easy lunch without stressing and then celebrate that little life win with a quick dance. Post it on social media with the hashtag #HorizonConfiDANCE by September 30th and Horizon Organic will donate $5 to Big Brothers Big Sisters of America (up to $200,000). 

The lunchboxes we’re currently using are these Bentgo Boxes (affiliate link) And now here we go! 10 school lunch packing tips:

1) Think beyond sandwiches! Yes, they’re easy to make but kids will get sick of them quickly if you pack one every day. Change things up by occasionally offering things like quesadillas, tacos, deli meat roll-ups, kabobs, snack plate style lunches, or even their favorite breakfast foods like pancakes or waffles.

2) Teach your kids the formula early! When I pack a lunch, I always try to include a carbohydrate, a protein, a fruit, a veggie and a snack/choice item. Bonus points for working a healthy fat into the equation! I always try to pack lunches when my kids are around. When they were younger, they just watched, but now (at ages almost 5 and almost 3) I’m pretty darn proud of their lunch packing abilities. The other day I asked my 2-year-old what she wanted for lunch and she rattled off hard-boiled eggs, blueberries, soft (roasted) carrots, crackers with hummus and skittles. Boom!  Ask for their input early and often. Make lists of foods in each category (use pictures for younger kids) so they can easily follow your formula and choose what they want. And let them help assemble the lunches as well!

3) Make a snack food station- As much as I like to think my kids think seeing carrots in their lunch is fun, I know that’s not always the case. So, I always like to include something they’re genuinely excited about seeing – a granola bar, jerky, cookies, crackers, etc. Keep all of these items in a specific spot in the pantry so kids can easily go to that basket or bin and pick what they want. If the snacks come in bigger boxes, portion out a few servings into reusable bags at the beginning of the week. In case you didn’t know, Horizon Organic milk boxes are shelf-stable, so you can stock up your pantry for easy grab and go, too. They’re made with special packaging that locks in the great taste and nutrition of real organic milk, without artificial ingredients or preservatives.

4) Add some fun but don’t stress daily – We’ve all seen the Pinterest-worthy lunchboxes on social media. As much as I want to be that fun mom that cuts vegetables into flowers and sandwiches into fun shapes every day, I recognize that I likely won’t always have the time or energy. But that doesn’t mean I can’t do it occasionally! Buy a couple of cookie cutters and little food picks. If it’s fun for you, use them daily.  If it stresses you out, aim to use them once a week on a night when you have a little extra time! Those adorable food picks in the picture are by Nutridashe.

5) If packing lunches is a struggle, plan ahead. Some people (like me) don’t stress about throwing lunch together on the fly. I just do it without really thinking too hard. But if it stresses you out, plan out what you’ll pack in lunches every day just like you might plan out dinners for the week. Sit down with your kids and do it together so you can get their input and ideas.

6) Pack at night- No matter how tired you are, just do it before you go to bed. It’s one less thing to worry about in the morning when things are crazy and you’re rushing out the door. I try to pack mine as I’m cleaning up the kitchen from dinner since things are already a mess anyways! Then all you have to do in the morning is add an ice pack and go.

7) Make a lunch packing area- Choose a drawer, cupboard, bin, cart, etc. to keep all lunch boxes, packing supplies, utensils, reusable bags, and more together. You’ll always have a place to put clean stuff when it comes out of the dishwasher and you’ll always know exactly where to look to grab stuff when you go to pack lunch.

8) Take photos. Even if you don’t share them with anyone, snap a photo of each lunch you pack. Then, when you get stuck in a rut in a few months, let the kids revisit the pictures and tell you what they liked!

9) The less packaging the better. Kids don’t get a ton of time to eat so by pre-peeling what you can and partially opening packages, etc, they can spend more time eating and less time fumbling around and getting frustrated. Sometimes I’ll unwrap Horizon cheese sticks – available in Mozzarella and Colby – and cut them into pieces. They’re an easy snack packed with 7g of protein.

10) Add a note! It’s such a simple thing and it literally takes 10 seconds to write a sweet word, a joke or quote, but your kids will love it and look forward to it (even if they would never admit it to you!)

What are your best lunch-packing tips?

Enjoy!
–Lindsay–

Try these fun sandwich ideas for kids to change things up and make lunch or dinner more fun if you find yourself stuck in a rut! Simple twists on your favorite classics.

Thanks to the Grain Foods Foundation for sponsoring this post.

Hi friends!

Let’s talk about lunch today, shall we? Specifically kid lunches. I don’t know about you but for me, lunch is the easiest meal of the day for me to get stuck in a rut. My family loves breakfast. We all have our favorites and we happily eat them each morning. Dinner is when I tend to flex my creative muscles in the kitchen and I rarely have trouble coming up with dinner ideas.

But lunch? Whew. I don’t know if it’s the time of day or what, but I struggle with lunch ideas every single week. So I decided it was time to do some brainstorming and come up with some new, kid-friendly ideas for you. And guess what they all include? Bread! 

This post is part of the #yestobread campaign and when the Grain Foods Foundation reached out to me about participating, I immediately jumped on board. It really couldn’t be a more perfect fit for me. I know low-carb, paleo and keto are all the rage right now but if you know me at all, you know that for me, carbs are life. And I hate that will all these new diet trends, carbs, and more specifically bread are getting a bad reputation. So many people are decreasing their bread consumption because celebrities and influencers are telling them it’s one of the main reasons they are gaining weight, feeling bloated etc. 

As a Registered Dietitian, I’m here to tell you that for most people, bread can most certainly be part of a healthy, balanced diet. Especially if you ENJOY eating it! Can bread cause discomfort for some people? Sure! But you don’t have to live your life on an extreme diet that “doesn’t allow” bread just because someone else is telling you that you should. You also don’t have to eat bread all day every day. Aiming for a well-balanced diet is a much more enjoyable (and sustainable) way to live! And for me that means saying #yestobread! 

Of course, not all bread is created equal and I recommend choosing 100% whole grain bread in most cases. It is a great source of: 

• Fiber, which aids in digestion.
• Complex carbohydrates that provide energy and fuel for workouts and daily life.
• Important nutrients like iron and B vitamins.

It also pairs well with all sorts of foods including fruits, vegetables, meat, cheese, eggs etc to help you create nutritious, balanced meals.

Since my kids are fairly burnt out on boring, traditional sandwiches, I came up with a few more creative ideas for you!

Fun Sandwich Ideas For Kids

Waffle French Toast PB&J

Peanut butter and jelly is a go-to favorite around here but everybody gets tired of their favorites now and then. With just a few simple tweaks I revived this old favorite and made it fresh and exciting again! Start by turning the bread into french toast! And if you’re not thrilled with the idea of standing around flipping it on a griddle or in a skillet, just throw it on a waffle iron. So easy. Then add your peanut butter or nut butter of choice. And take advantage of berry season by replacing jelly with freshly smashed berries. My kids love doing the smashing and I love that there’s no added sugar!

Fruit and Veggie Face Avocado Toast

My two year old is actually not that crazy about sandwiches. There’s something about the top piece of bread covering up whatever is inside that she doesn’t like. But give her the exact same thing on two open-faced pieces of bread and she is ALL FOR IT. She’s a huge fan of avocado toast and both my kids love using whatever fruits and veggies we have on hand to make silly faces on top. We call it monster toast. If your kids don’t like avocado, you could try hummus! 

Turkey Sandwich Kabobs

Sometimes with kids, it’s all about novelty. If I gave my four-year-old a turkey, cheese and apple sandwich, there’s about a 50% chance on any given day that he would eat it, depending on his mood. But if I take that same sandwich, cut it into pieces and thread it on a skewer, the odds of him eating the entire thing go up to about 90% every time. 

I don’t like to use my giant metal grilling kabob skewers for this so I use straws. Sometimes I use a strong stainless steel straw to poke the holes, then thread everything onto a paper straw so I can trim the ends.

Egg in a Hole Grilled Cheese

This is basically just two classics combined into one. Egg in a hole and a grilled cheese sandwich. My kids LOVE cutting out the circle, cracking the egg into it and then eating the circle while I make the grilled cheese. If you’re feeling fancy, add some avocado and red pepper slices. Or some turkey or pulled pork!

So there you go! Hope this post sparked a few new ideas for ways you can say #yestobread! For more reasons to love bread, click here!

Enjoy!
–Lindsay–