Breakfast Meal Prep

Hey fit fam!  So usually over the weekend I do some meal preparation for the week.  On Sunday I made these yummy breakfast on-the-go options as well as some Shakeology protein bars which I posted last week.  Lately, preggers here has been CRAVING all breakfast carbs, but I don't like buying store bought items and I try to eat mainly the paleo diet.  So . . . drumroll, I found s/altered ome paleo friendly breakfast item recipes!  Both freeze really well, so you can make a bunch at one time, put them in the freezer, and then pop them in the toaster or microwave to warm up!  So they are paleo pumpkin waffles which I like to eat with a little almond butter and honey on top and then paleo pumpkin muffins, which I eat plain.  They both are super filling because actually pack quite a bit of protein and fiber!

Paleo Pumpkin Waffles:  

*Makes 6-7 big waffles in a waffle maker.  I usually eat only half at a time, so really is 12-14 servings

*Can also use the same batter to make pancakes, I recommend cooking the pancakes in coconut oil

• Ingredients:

• 3/4 cup pumpkin puree
• 1/3 cup unsweetened almond milk
• 6 eggs
• 1 TBSP honey
• 3 TBSP pure vanilla extract
• 1/3 cup coconut flour
• 1 1/2 cups almond meal
• 2 tsp baking soda
• 3/4 tsp salt
• 2 TBSP pumpkin pie spice

Directions:  

1) Mix all the ingredients together, best to mix wet ingredients first, combine dry ingredients, and mix in gradually to avoid lumps.

2) Spray a waffle maker with olive oil, and pour about 1/4 cup to 1/3 cup of batter into the waffle maker at one time.  Cook until desired level of crispiness and browning.

3) Let them cool after you have cooked all the bettter, place in freezer approved bag well sealed.  To enjoy later, toast in a toaster until heated and crisped to your preference!

Paleo Pumpkin Muffins:

*Makes a dozen

Ingredients:

1 cup almond butter
1/2 cup pumpkin puree
2 whole eggs
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
1/3 cup honey
1/3 cup dark chocolate chips (OPTIONAL)

Directions:

1. Preheat oven to 350 degrees. Spray muffin pan with cooking spray or line with cups. Combine all the ingredients until smooth. (Fold in chocolate chips if using them)

2. Distribute the batter evenly into the muffin pan. Bake 15-20 minutes (until the center is firm and the tops start to crack)

3. Cool them in pan and then on a rack. For best shelf life, store them in an air tight container in the refrigerator. (They freeze really well too!)