It’s been a long time since I’ve posted, and for good reason…
I had a baby, for Pete’s sake! And he’s amazing. Motherhood is amazing. Finding time to adult is not amazing. Carving out time for old habits like blogging…not easy, but that doesn’t make them any less amazing!
My cooking has become increasingly more simple as the babe gets older. I successfully cooked a month’s worth of dinner’s, a few banana breads, and endless pieces of sliced chicken and froze them all so that I wouldn’t have to cook for a good chunk after coming home from the hospital. We ate pretty well/normal for that one month. Then I realized how hard it really is to cook with a baby around. I mean, I want to hold him not slave in front of the stove! To top it off, I had to go back to work a few months ago and so I really don’t want to cook dinner now. I only get about 3 hours with him after coming home and those minutes are precious.
What does that mean for dinners? Lots and lots of hot plates, a la Well Fed. I basically cook a bunch of meats and vegetables at the beginning of the week and then pair them together on a weeknight. Now that the babe is eating solid foods, he’s a part of the hot plate party, too! He’s eating avocado, butternut squash, potatoes, sweet potatoes, rice, and egg yolk like a champion. What a tank this little love is. What’s that beloved phrase from Mark Sisson? Oh right, lift heavy things. Check.
Anyway…I’ve gotten a little tired of our 9×12 crustless quiches. Sometimes things get old!
I got really into making pancakes on the weekend, from all different recipes: Paleoful mixes, Brittany Angell, and the beloved one banana and two egg easy-peasy paleo pancake recipe. Weekends were covered. But what about weekdays? I needed something super easy that I could make in bulk for the week that would satisfy our palates. I started thinking, Well geez this paleo pancake recipe is super simple. I wonder if it could be made as a muffin…
Turns out…it can be! Voila! The easiest, most versatile breakfast dish ever.
Want to know how easy?
Ingredients: one banana, two eggs.
Directions: Heat your oven to 350F. Grease a muffin tin with coconut oil. Blend the ingredients in your food processor. Divide that mixture between 3 muffin cups. Bake for 25 minutes. Done and done.
Sidenote: I make the above ratio for one serving of breakfast for each of us. For a typical week, I’m blending 10 bananas with 20 eggs to feed us Monday-Friday at the very least.
The good news is, you can also dress it up if you’re interested. Some of my favorites are:
The Usual: 1 tsp. vanilla, 1 tsp. cinnamon, 1/8 tsp. salt per banana/two eggs. Blend these with the banana and eggs.
Chocolate Lovers: Follow the recipe for The Usual. Pour the mixture into the muffin tin. Drop chocolate chips on the tops of the muffins. Tip: give a few chips a little extra oompf when you drop them and they’ll settle further into the muffin for an evenly-dispersed chocolate taste ::wink, wink::.
Some Like it Hot: 1 tsp. hot sauce and a dash of salt per banana/two eggs.
Regardless of which recipe you choose, you can store these muffins in the fridge for a week and even freeze them if you need to!
It’s that simple.