Apple Banana Oatmeal Muffins

 

 

 

I can give you so many excuses for why I haven't posted in so long.  But there is only one reason.  He now weighs about 13 pounds and has the cutest smiles.  I only have a couple of weeks left of maternity leave and I am savoring every moment.  If there was a way that I didn't have to go back to work, I'd do it in a second.  I know that he will be ok at daycare and I will be ok going back to work (eventually) but it's just so hard to leave him.  I know that it's time to find our new normal as a family of four, but I've really enjoyed these last weeks living in our little bubble.  I hope you will bear with me during these next few weeks as I transition into that new normal. 

I had some bananas that were getting pretty brown and needed to be used.  I also have been trying to incorporate more oatmeal into my daily diet.  The oatmeal is one thing that is supposed to help to increase milk production in nursing mothers.  As one of those nursing mothers, I will definitely eat more oatmeal to be able to feed my baby!  So I searched Pinterest and found these muffins.  I wasn't sure how they would turn out with all of the different textures, but they are delicious!  TC likes them, too!  They have a ton of nutrients in them from all of the fruit and the oatmeal.  If you wanted to, you could also add some PB2 or use whole wheat flour if you wanted to.  Here's the recipe:

APPLE BANANA OATMEAL MUFFINS
adapted from Rock Recipes
Servings: 15
Points+: 3

Mix together and set aside:
1 1/2 cups oatmeal

1 cup flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

Beat together until fluffy:
2 eggs
4 tbsp vegetable oil
6 tbsp sugar

 

Blend in:
2/3 cup milk

 

Fold in the dry ingredients and when the flour is almost incorporated fold in:

1 cup mashed ripe banana

1 cup grated apple (approximately one large apple)

Do not over mix. Fold in only until the fruit is mixed through the batter.

Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

EXERCISE:

I'm happy to report that I am have gotten back into a regular exercise routine.  I've been running a few days a week and I've been working in either a yoga video or a strength training video throughout the week as well.  It feels great to be getting back in shape.  Of course, I'm pretty out of shape right now, so it's going to take a while to get back to where I was, but I will get back to it again.  I know it will take a while to get there, but I've accepted that.

 

I hope you all are doing well!  I will try to keep in touch a little better.

So long for today...

Freezer Breakfast Burritos

When I was pregnant, I wanted to build-up a pretty good stash of foods in the freezer to eat after the baby came. I knew that things would be pretty hectic, so anything that I could just pull out of the freezer and heat up would be awesome!! I also knew that I would need some things to make some quick breakfasts and lunches when I was home alone with baby. One of the things I wanted to make was (were?) breakfast burritos. I love the ones from the place with the Golden Arches, but knew that I could make some that were healthier and just as good!

I looked all through pinterest and on other people's blogs for ideas. I was watching The Pioneer Woman one day and she made these. She didn't put them in the freezer, but I knew that they could easily be frozen and then just warmed over later when I needed one. The result was nothing but delicious! Here's the recipe:

FREEZER BREAKFAST BURRITOS
adapted from The Pioneer Woman
Servings: 12
Points+: 7

1 lb. turkey breakfast sausage
8 eggs
6 egg whites
1 t. chopped chives
1/2 t. seasoned salt
1/2 green bell pepper, diced
1/2 onion, diced
1 3/4 c. reduced fat shredded cheese
12 Low Carb, High Fiber Tortillas



In a large skillet sprayed with non-stick cooking spray, cook the onion and pepper until tender. Remove from skillet and set aside. Add the turkey sausage to the skillet and cook until lightly browned.



Combine eggs, egg whites, chives and seasoned salt. Beat until all ingredients are well combined.



Add the eggs to the skillet with the sausage and cook until eggs are well done.



Add in the peppers and onions and mix until all ingredients are well combined.



Now we start to assembled these bad boys. Lay out a tortilla and add 1/12 of the egg mixture to the middle of the tortilla. This ends up being about 2/3 of a cup. Sprinkle some of the cheese over top.



Fold the tortilla into little burrito packages. Start by folding one end of the tortilla, continue to roll, tucking the ends into the middle and finish rolling up.



I then wrapped each burrito in aluminum foil and placed them all in a freezer bag before freezing.

When I am ready to eat one, I either let one thaw overnight in the fridge then heat until warm or I will heat a frozen burrito on 40% heat for 4 minutes, flipping halfway through. These are really good and so convenient. What can be better when you're in a hurry for breakfast?!

Enjoy!

So long for today...