What We Made This Weekend

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     I noticed on friday that we were running low on homemade freezer food. I love having plenty of options on hand to be able to have a healthy meal ready for Bennett in under 20 minutes. I work Tuesday thru Friday and have a husband that travels so I don't always have time to whip a gourmet meals from scratch everyday. However it is really important to me that I make all of our food, so I make things ahead of time and freeze them. This way I know what every ingredient is and where it came from! 

     I have a general rule about reheating. Take everything I want to serve for dinner and put it on a parchment paper cover baking sheet. Turn the oven to 350 and place the baking sheet inside.( I do not even wait for it to preheat) The food usually takes about 10-20 minutes depending on what it is to defrost and become warm. (no cooking until hot at this young age to avoid burns)  

Sunday Muffins
*1c almond milk
*1c oats
*1banana
*2Tbsp coconut oil
*1c whole wheat flour
*1Tbsp honey
*2tsp baking powder
*1tsp cinnamon
*1tsp vanilla extract
*1/2c raisins
*1/2c chopped walnuts (optional)

1.In a small bowl combine almond milk and oats, allow to soak for 15 min

2.preheat oven to 400 and put cupcake liners into cupcake pan
3. in separate bowl combine banana and coconut oil. using a potato masher mash very well
4. Stir in vanilla, cinnamon & honey
5. Sift flour and baking powder into mixture, mix well
6. Add soaked oats

7. Mix well then fold in raisins and walnuts
8. spoon into cupcake pan filling each cup 2/3 of the way full
9. bake 18-22 min or until a toothpick comes out clean

!!!!!ENJOY!!!!!

Asparagus & Black Bean Burger

*1can Black Beans strained and rinsed 

*6 stalks of Asparagus (diced)

*1/4 white onion (diced)

*6 diced baby portabello mushrooms(about a cup)

*1/2 cup of almond flour

*1 egg

1. Line a baking sheet with parchment paper and preheat oven to 350

2. In medium mixing bowl mash black beans with potato masher

3. mix remaining ingredients together using your hands

4. form into patties (6-8 depending on the size you like) and place on baking sheet

5. bake for 15 min

*these freeze well so just double the recipe when batch cooking

serving suggestion: spread a super ripe avocado on burger and or melt cheese over it!

I also take these with me for lunch while I'm at work. In fact I can make myself a batch and they will last in the fridge the whole week~~~ WONDERFUL

Carrot & Sweet Potato Soufflé

*1lb carrots

*1 large sweet potato 

*2Tbsp flax seeds

*3Tbsp coconut flour

*1tsp Cinnamon

*1/2tsp nutmeg

*2 eggs 

*2Tbsp coconut oil or butter

1. preheat oven to 375

2. peel & wash carrots, wash sweet potato but don't peel

3. place carrots and sweet potato on a baking sheet add 1/4 cup of water and cover with foil

4. Bake for 35 min until carrots and sweet potato are extremely tender and allow to cool

5. slip the peel off the cooked potato and place into a large mixing bowl

6. cut carrots into chunks and add to bowl and mash with potato masher or forks

7. add remaining ingredients and mix on medium speed until fluffy

8. line a casserole dish or cake pan with parchment paper

9. fill dish with mixture and spread evenly

10.bake for 40 min or until a knife comes out clean

11.allow to cool and the cut into pieces

*I freeze this and then reheat by baking for 10 min at 350, and honestly I put a piece in the oven when I turn the oven on and a few mins after the oven heats it is ready to eat. This pairs great with the  Kale and Broccoli Cakes for a great dinner of finger foods 

Chicken Tenders

*2lb Chicken Breast

*1 1/2c almond flour or whole wheat flour

*1tsp Paprika

*1tsp Cumin

*1Tbsp Garlic Powder

*2 eggs

*1tsp melted coconut oil

1. Line a baking sheet with parchment paper and preheat oven to 400

2. In a medium bowl or plate whip together eggs and coconut oil

3. In another plate combine flour,paprika,cumin, and garlic powder stir

4. Slice Chicken breast into strips or cubes (you can buy this precut at Earth Fare)

5. Roll each tender in egg mixture and then flour covering tender thoroughly

6. Place on baking sheet

7. Once you've done this to all of the tenders put in the oven for 20-22 min flipping half way through

8. To brown better turn the oven on Broil for the last 5 min

***these are wonderful to freeze and reheat in the oven, you can also toss these in tomato sauce with whole wheat noodles. For a little Italian evening***you can leave out the coconut oil I just use it so the tenders will brown better***

     Alright everyone this was my batch cooking for the week. I hope this will give you all some inspiration and new ideas of what to make for baby. I would love to know what you made this weekend and any variations that you make to these recipes.

Happy Cooking!

~Brooke