For those of you who follow my Journey on Social media you know I have been though a double mastectomy in January and just last week had my exchange surgery. Between doctors appointments and my body healing I have not been cooking as many dinners or in the kitchen as much!
ENTER - These bad boys!
I really had to dig into meal prep, which I always have done and believed in BUT this time it was a whole new level of needed to be prepared. Before my big Mastectomy I prepped 3 weeks of dinners and breakfasts for myself and my family. WHY? Because I KNEW my body would need healty food for my recovery, I also know my husband can not provide that. His idea of taking care of dinner is a super overcooked piece of meat on the grill in the summer with no sides or take out. His only saving grace is a grilled cheese HA!
SO I became real good an prepping and freezing stuff, if you a a busy woman you need prep in your life too! PRO TIP it is a G A M E - C H A N G E R for your health of not only yourself but your family, it saves money and reduces stress of what the heck are we gonna eat. These make a great snack on the go as part of your or your kids breakfast or afterschool snack, also GREAT source of energy for our kids who do after noon activities. This is such a great option to pop and go before dance, soccer whatever!
I hope these serve you and your family as well as they have served mine!
If you are following the portion fix meal plan like me - this is a Yellow ( one carb serving)
I personally double or triple this and freeze the rest, if you are taking the time to make and have the resources to buy enough ingredients of something you know your family loves, I like to make use of my time and prep out a few batches at a time!
2 Cups dry old fashioned oats
1 tsp baking powder
1 tsp cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1 cup of unsweetened coconut milk beverage ( NOT CANNED)
2 large eggs slightly beaten
1/4 cup pure maple syrup
1 tsp pure vanilla extract
3/4 cup shredded carrots
1/4 cup of smashed canned pears, juice drained
3 Tbsp light sour-cream
3 Tbsp powdered sugar
( Muffin liners needed)
Preheat oven to 350
Prepare 12 muffin cups, line with paper or silicone cups and set aside
Combine oats, baking powder, cinnamon, ginger, and salt in a medium bowl, set aside
Combine Coconut, eggs, maple syrup, extract, carrots and pears in a medium bowl, mix well
Fold coconut milk mixture into oat mixture until combined
Divide batter into 12 muffin cups
Bake for 15 min, then rotate pan, bake for 15 more minutes
While they are baking mix in a small bowl the sour cream and powdered sugar. mixture will be thick at first do not add water just keep whisking
Allow muffins to cool and drizzle the frosting over them, about 1 tsp of frosting for each muffin
Note: I put mine in a sealed container in the fridge for up to 10 days perfectly fine, you can allow them to come to room temp on the counter or in a lunch bag or pop them in the microwave for 10 seconds or so to take the chill off, I prefer them a little warm myself. Can be stored in the freezer for up to 3 months