Healthy Carrot Cake Muffin - Meal Prep Perfect!

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!

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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!

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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!

INGREDIENTS

  • 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)

DIRECTIONS

  1. Preheat oven to 350

  2. Prepare 12 muffin cups, line with paper or silicone cups and set aside

  3. Combine oats, baking powder, cinnamon, ginger, and salt in a medium bowl, set aside

  4. Combine Coconut, eggs, maple syrup, extract, carrots and pears in a medium bowl, mix well

  5. Fold coconut milk mixture into oat mixture until combined

  6. Divide batter into 12 muffin cups

  7. Bake for 15 min, then rotate pan, bake for 15 more minutes

  8. 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

  9. 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


Chocolate Blender Muffins

I am loving this protein-packed on the go blender muffins they were easy to throw together and my kids love them too! They do not even realize they are eating something healthy! MOM WIN and hello win for use!

I am grabbing one of these and my superfoods smoothies as I head out the door for gymnastics class. I swear for years I survived off of PB&J Crusts and leftover nuggets from the kids' plates! This is a much better and tastier option!

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This recipe is suitable for both 2B Mindset as well as Portion Fix

INGREDIENTS

  • 1 3/4 cups old-fashioned oats
  • 1 cup of very ripe banana ( usually 3 medium)
  • 3/4 Cup Plain Greek yogurt
  • 1/2 cup egg whites ( about 4 large eggs worth)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup vanilla almond milk
  • 3 packets of stevia
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup semisweet chocolate chips

DIRECTIONS

  1. Preheat oven to 400 F Line a 12 cup muffin pan with silicone baking cups or spray with non-stick
  2. Pulse oats in blender or food processor until it looks like a flour
  3. Add the rest of the ingredients except the cholate chip ( reserve them for the top) blend until smooth like a batter
  4.  After it is mixed, fold in the chocolate chips, and even fill the muffin cups
  5. sprinkle with the remaining chocolate chips bake about 16-18 min
*adapted from hungry girl

 

 

Clean Dark Chocolate Fudgy Brownies

Picture this... it's girls night and your friend knows you are all trying to be good but brings these amazing looking brownies anyway.... I only had one that turned into 3!!!!! Thankfully she cut them in tiny squares. I swear I dreamed about those brownies so I went on the hunt for a clean eating recipe and I found on over at Joy Food Sunshine. I made some adjustments and oh my gosh they were so good! 

Josh picked on up after guy night looked at me before he took the bite knowing they might be "too healthy" for him and with a full mouth said WOW these are pretty good! 

#winning

So next girls night I'll be bringing these and see how the girls like them!

Container Count-  1 Brownie + 1 Yellow treat swap 

INGREDIENTS

  • 6 Tablespoons of butter 
  • 3/4 cup dark chocolate chips ( I love Enjoy Life or 60-70% cocoa)
  • 2 large eggs lightly beaten 
  • 1 packet of stevia
  • 2 teaspoons vanilla extract 
  • 1/4 cup dark cocoa powder sifted 
  • 3 TBS arrowroot powder ( or cornstarch)
  • 1/4 tsp salt
  • 1/2 cup chocolate chips for mixing in

DIRECTIONS 

  1.  Pre-heat oven to 350
  2. Line a pie dish with parchment paper
  3. In a small bowl sift together Cocoa powder and arrowroot powder and salt, set aside 
  4. Add eggs and vanilla to stand mixer and beat for 1- 2 minutes
  5.  In a microwave safe container melt 3/4 cup chocolate chips and butter, stir to combine 
  6. add butter/chocolate mixture, mix until combined.
  7. Add in sifted cocoa powder, just until mixed 
  8. By hand stir in 1/2 cup chocolate chips
  9. Pour batter into pie dish, spread out evenly
  10. Bake for 18-25 min until toothpick comes out clean

I like to take them out just before I think they are done allow to cool a few min and lift the brownies out of the dish using the paper and use a knife or pizza cutter to cut 8 slices. 

ENJOY!!!!!! If you like a bit of a sweeter brownie try using regular cocoa and not dark add 1 more packet of stevia or 1/4 cup of Coconut sugar for that caramel taste, also consider a bit of melted PB on top..YUMMMMMM