I set a lofty goal of having multiple pre-cooked items in the freezer and ready to go for when the baby gets here. I have been telling myself for weeks I would start making stuff – this weekend, I finally kept my promise to myself! On Sunday, I headed to the grocery for our normal haul, and ended up with a few extra items to start prepping extra goodies.
When looking for recipes, I really wanted to make things I didn’t have to buy too many extra ingredients for. What could I make using the things I already have in my pantry and fridge?! Luckily, I found a few fantastic recipes that I believe will be perfect for the upcoming weeks.
A few weekends ago, I came across a recipe for blueberry muffins. Rather than using blueberries, which aren’t in season right now, I went ahead and used strawberries, which are on super sale! We have been eating them like crazy, and I am loving it! This is the only recipe I would consider as more of an indulgence than the rest. The recipe contains sugar, butter, white flour – ya know, the good stuff 😉
Then, last week, Lindsay posted a picture on Instagram of something I knew I wanted to make – jalapeño cheddar sweet potato puffs. There are only a few ingredients (all of which are very healthy), and they are so so delicious! I went ahead and omitted the jalapeños, but added a small can of diced green chiles to give it a little bit of spice, but nothing as intense like a fresh jalapeño. They didn’t exactly turn out pretty, but they taste delicious! Marcus gave them to big thumbs up!
While looking for the recipe on Lindsay’s site, I ended up finding another one to make, which I just so happened to have (almost) all of the ingredients for. It went on my to-do list! The quinoa breakfast bars turned out great. I omitted the nuts, and substituted maple syrup for the brown rice syrup, since I didn’t have any of that on hand. I also doubled the batch since I knew this was something I could easily eat on the go, is nutritious, and will help to keep me full for a while.
Last but not least, Gina posted a very tasty looking recipe last week as well – Upside Down Apple Bread. I ended up putting my own spin on this one, because I didn’t feel like spending the $12 extra on almond meal. My version is not grain free, but still is super yummy! I substituted whole wheat flour for the almond meal, added 1/2 cup of milk, omitted the flax (I don’t have any), added a tablespoon extra of cinnamon to the dough, and then added an extra teaspoon of vanilla as well. It helped to give it a little more taste since the flour has a much different taste than almond meal does. The verdict – yummmm!!! I plan to add a scoop of yogurt to the top when it comes to eating it to give it some protein and healthy fats.
As long as the baby doesn’t come this week, I plan to do one more day of meal prep to get us ready this weekend. I am thinking some more lunch/dinner meals, since this really covers mostly just breakfast and snacks.