sheet pan pancakes

perfect for freezer prep

  • 1/2 cup plain whole milk yogurt

  • 1/2 cup milk

  • 2 eggs

  • 2 tbs butter, melted and cooled

  • 1 cup flour

  • 2 tsp baking powder

  • 1 cup diced fruit

Preheat oven to 400. Whisk together wet ingredients, then add dry and stir to combine. Line a half sheet pan with parchment paper. Spread out the batter with a spatula, and bake 12-14 minutes until edges are golden brown. Slice with food scissors.

zucchini lentil muffins

trust the process

  • 1/2 cup dry red lentils, cooked until soft/yielding 1 cup

  • 2 ripe bananas

  • 2 eggs

  • 1/4 cup neutral oil

  • 2 tsp vanilla

  • 1/4 cup oats

  • 1 cup whole wheat flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 cup applesauce

  • 1 small zucchini, finely shredded and water squeezed out

Preheat oven to 350 and line or grease a mini muffin pan. Add lentils, bananas, eggs, oil, vanilla, applesauce, and oats to a blender and blend until smooth. Pour into a large bowl and add flour, baking powder, baking soda, and cinnamon, then fold in the zucchini.

Bake 16 minutes.

sweet potato + nut butter muffins

for those pesky allergens

  • 1 cup smooth nut butter

  • 1/2 cup cooked and mashed sweet potato

  • 3eggs

  • 1/2 tsp baking soda

  • drizzle of maple syrup

  • 1 tsp vanilla

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

Preheat oven to 350 and line or grease a muffin tin. Combine all ingredients and fill muffin tin. Bake 16-18 minutes, and then allow to cool in pan for 15-20 minutes.

egg bites

  • 4 eggs

  • 1 cup cottage cheese

  • onion powder and parsley to taste

  • 1/2 cup mix ins: cheddar cheese shreds, shredded broccoli, shredded carrots, diced bell peppers, diced butternut squash, diced bell peppers…

Preheat oven to 350. Combine eggs, cottage cheese, and seasoning using a fork or whisk; can also use a blender for a very smooth texture. Stir in the veggies. If using tougher veggies like carrots or bell pepper, you can steam them in advance.

Grease a mini muffin tin, and fill each cup until just about full. Bake 18-20 minutes until firm to the touch and barely golden brown around the edges. Let cool in pan for 5 minutes before removing.

veggie orzo

  • 2 cups finely diced/shredded veggies: carrots, cauliflower, broccoli, whole peas, or a combination

  • 1 cup orzo pasta

  • 1 cup chicken broth

  • 1 cup water

  • 1/4 tsp garlic powder

  • 1 oz. cream cheese

  • parmesan cheese to taste (optional)

Add all ingredients (except cream cheese and parmesan) to a pot. Bring to a boil, and then simmer until everything is cooked through. Add the cheese before serving and stir to melt.