The snacking has been non-stop over here lately. That breast-feeding hunger is no joke, not to mention sitting down and eating a “real” meal has been quite the task with a busy toddler and needy infant.
One thing I have started doing to make my life easier is meal prep. It’s definitely not a new concept, and I’ve prepped in the past, but it isn’t something I enjoy – it’s just become a necessity as of late. I prefer to cook fresh food, whatever I’m in the mood for at the time, and creatively arrange it on my plate, snap a pic for Instagram and then sit at the table to eat it at a reasonable pace. But that’s not life right now. Instead, on the weekend (when my husband is home to help) I’m roasting trays of veggies, grilling up meat for a few days and baking items that can be easily stashed in the freezer – like these Protein Banana Muffins.
I have made these muffins a number of times. They taste great, are high in protein and I enjoy eating them straight from the freezer. I can easily grab one between meals or for breakfast without having (getting) to work all morning in the kitchen. These Protein Banana Muffins are free of gluten, grains, dairy & soy and only sweetened with bananas and the coconut sugar from the protein powder.
Are waffles and/or pancakes purely a weekend indulgence for you guys? Or do you enjoy them throughout the week?
I will usually make a batch of batter for my son and give him one waffle with fruit a couple days a week for breakfast. But I don’t make my husband breakfast unless it’s the weekend (and I feel like cooking). I started doing this for my son when we found out he has an intolerance to eggs. I let him consume eggs every now and then, but try not to feed him any in baked goods (such as waffles) simply because they seem to upset his digestion. Which is why I have started creating more egg-free, allergy friendly recipes such as these Blueberry Buckwheat Waffles.
I understand that cooking waffles can seem like such a chore, but if you prep your batter ahead of time then waffles are pretty simple to make. Just prep a large batch on the weekend, store it in the fridge and make 1-2 waffles for breakfast throughout the week. I suppose you could also bake your waffles ahead of time, but I think they taste better fresh.
I prefer waffles over pancakes because they require less attention: pour batter in waffle iron and go about your business. Plus, I’ve had more luck making allergy friendly waffles than pancakes…the pancakes often don’t hold together as well. Do you have a preference?
These allergy-free Blueberry Buckwheat Waffles take fewer than 10 ingredients to make and have a delicious nutty buckwheat flavor that is nicely complimented by the tartness of fresh blueberries. Being allergy-free they are void of: gluten, dairy, eggs, soy and nuts. Read More
Hi everyone! If you’ve been following me on Instagram, then you know that my son was born on Thursday, June 15. He and I are both doing well and I’m loving every minute with this sweet new child of mine. He has been such an easy baby so far (hoping that doesn’t jinx it)!
For today’s post, I’m going to share a brief version of his birth story and how my recovery/transition with 2 kids has been. So here we go!
I hope you are all liking my “Salad Series”. This is another fun salad idea…and guess what? There aren’t any leafy greens involved; so, perhaps some would argue that this isn’t an actual salad. But if you’re feeling like it needs a few extra greens then be my guest to top this creation off with your favorite lettuce variety 😉 Read More
It may not be that crazy pumpkin season (ahem fall), but I’m all for pumpkin any time of the year. And thankfully, you can find canned pumpkin even in the hottest summer months. These Paleo Pumpkin Pancakes filled a recent pumpkin craving that I had, plus I had a new flour to try and I knew this was the perfect recipe to test it out with.
I made these sweet, fluffy pancakes using Bob’s Red Mill Paleo Baking Flour. This was my first time using this baking mix, and it was a complete success if I say so myself 😉 This Paleo Baking Flour contains a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour. Besides the almond flour, I use all of these flours regularly in my baking. The nice thing about this mixture is that it’s ready to go – there isn’t any guesswork needed in figuring out the quantities of each flour for a successful dough.
My recipe for these Paleo Pumpkin Pancakes requires only 8 ingredients and makes 6 soft, fluffy and perfectly sweet pancakes.
Yep. Still super pregnant over here. If you read my last pregnancy update, you’ll remember that I was hoping, praying for it to be my last. I really wanted this little guy to arrive a day or two before his due date. But my wish wasn’t granted and I’m still here and pregnant and so ready to be done and meet my precious baby! So here we go – my 40 week update… Read More