Breakfast

Freezer Meals

With my first baby on the way, I spent a few weekends over the past month making a ton of food to stock up my freezer with easy meals for the first few weeks after the baby is born.

I also stocked my freezer with bread, rolls, wraps, pita bread, and bags of frozen veggies and fruits and my pantry with essentials like whole-wheat pasta, quinoa, brown rice, tuna, beans, canned tomatoes, and non-refrigerated almond milk so I can keep grocery store trips to a minimum.

Tip: Before you get started, make sure to have lots of resealable bags (gallon and quart), wax paper, and foil baking dishes on hand, and label everything, including with the instructions for cooking for heating.

Here a look at some of the items I made:

 

Pumpkin French Toast

Happy fall, y’all! I love so much about this time of year: the changing leaves, the crisp air, wearing sweaters and boots, and, of course, the food! Pumpkin is everywhere right now, and though I’m not as crazed as some about pumpkin spice everything, I do enjoy a good pumpkin recipe. So to celebrate the beginning of fall, I whipped up this delicious pumpkin French toast that’s sure to satisfy all your pumpkin spice needs.

Pumpkin French Toast
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 tablespoons unsalted butter
  2. 8 slices of French bread, cut about 1-inch thick
  3. 2 large eggs
  4. 1/2 cup pureed or canned pumpkin
  5. 1/4 cup milk
  6. 1 teaspoon pumpkin pie seasoning
  7. 1 tablespoon light brown sugar
  8. 1 teaspoon vanilla extract
  9. 1/2 cup chopped pecans or walnuts, for serving
  10. Maple syrup, for serving
Instructions
  1. Heat butter in a large skillet over medium heat.
  2. In a bowl, whisk together the eggs, pumpkin, milk, pumpkin pie seasoning, brown sugar, and vanilla extract. Pour into a shallow dish.
  3. Dip bread into egg mixture, making sure to coat both sides.
  4. Working in batches if necessary, fry slices of bread until golden brown, and then flip to fry other side.
  5. Serve with syrup and a sprinkling of nuts.
Seasoned to Impress https://seasonedtoimpress.com/

Whole Wheat Banana Chocolate Chip Pancakes

I’m usually drawn to savory breakfasts, but this morning I was really craving something sweet. I found a recipe for whole-wheat pancakes, but I changed it a bit by substituting coconut oil for butter and adding cinnamon, vanilla extract, and, for extra fun, sliced banana and chocolate chips. Yum! 

Whole Wheat Banana Chocolate Chip Pancakes
Serves 2
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Ingredients
  1. 1 cup milk
  2. 1 tablespoon white vinegar or lemon juice*
  3. 1 cup whole wheat flour
  4. 2 teaspoons sugar
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 egg
  10. 1 teaspoon vanilla extract
  11. 2 tbsp melted coconut oil (or unsalted butter)
  12. 1 banana, thinly sliced
  13. Handful of cup semi-sweet chocolate chips
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Combine the milk and vinegar or lemon juice in a measuring cup. Set aside.
  3. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil.
  5. Pour the wet mixture into the dry, and stir until combined and smooth.
  6. Ladle the batter into the hot skillet.
  7. Place a few banana slices and a sprinkle of chocolate chips onto each circle of batter.
  8. When bubbles start to form around the edges, carefully flip with a spatula and cook for another minute or so, until golden brown.
  9. Repeat with remaining batter.
  10. Serve with butter and maple syrup.
Notes
  1. *Milk combined with vinegar or lemon juice is a substitute for buttermilk. If you have actual buttermilk, you can use that instead.
Adapted from Fifteen Spatulas
Adapted from Fifteen Spatulas
Seasoned to Impress https://seasonedtoimpress.com/