We have three fridges in our house/garage – it’s a bit ridiculous. However, we fill most of the space at various times of the year. Between sales and living 45 minutes from a Sam’s, CostCo, or Whole Foods…yep. We stock up!
The fridge in the basement is filled with a lot of refrigerator pickles (I think I made 16 quarts this year) and items I don’t use every day, like a 5-pound bag of almond flour. The freezer portion is primarily fruit that we’ve picked and frozen throughout the summer. The fridge in the garage is primarily beer, soft drinks for entertaining, and kitchen fridge over-flow, as well as where I put all 4 of our lunch bags after they’re made for the following day. The garage freezer is a lot of frozen pizzas for my other half (eye roll). Our kitchen fridge and freezer is obviously our everyday food, etc.
We certainly don’t need 3 fridges, but it’s nice! I’m known for doubling recipes because making a whole bunch of something at once is far easier than making it time and time again.
A lot of people assume because of my “making ahead” of everything that I would stock my freezer with freezer meals for after either of our girls arrived. Strangely enough that wasn’t the case. It’s the day-to-day grind that I find making ahead far more helpful. I love having frozen muffins, rice, quinoa, pesto, and shredded chicken on hand always.
Oh, and breakfast cookies! Always breakfast cookies! I don’t think it’s just Day 21 of Whole30 talking when I say, who doesn’t want a cookie for breakfast?! I’ve always loved breakfast cookies…even though most don’t keep my hunger at bay for long. Most need less carbohydrate and more protein and/or fat.
These Banana Breakfast Cookies are just sweet enough (with a bit of chocolate for a treat!) and are filled with healthy fat from the peanut butter and pecans, as well as fiber from the oats and bananas. Filling! Two of these with a strong cup of coffee and I’m set until noon. And the toddler is over the moon with joy when I offer up one of these for a quick morning breakfast…pulled from the freezer, of course 😉
- 4 cups old fashioned oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large, ripe bananas, mashed
- 1 cup natural peanut butter
- ¼ cup honey
- 2 tsp vanilla extract
- 1 cup pecans, chopped
- ½ cup chocolate chips
- Preheat to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the oats, cinnamon, baking powder, baking soda, and salt.
- In a medium bowl, mash the bananas against the side of the bowl using the back side of a fork. Continue mashing until few lumps remain. Mix in the peanut butter, honey, and vanilla.
- Add the wet ingredients to the dry and mix until well incorporated. Fold in the pecans and chocolate chips.
- Scoop dough using a ⅓ cup measure for form 20 cookies. Flatten the top of each cookie on the baking sheet and bake for 25 to 28 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.
Weekly Menu: January 22nd – 27th
- Sunday: zoodles with Italian Meatballs in Marinara
- Monday: Cauliflower puree with Cajun shrimp
- Tuesday: chicken sausage, sweet potato fries, roasted broccoli
- Wednesday: Pan Roasted Chilean Sea Bass with Roasted Red Pepper Sauce and roasted potatoes
- Thursday: Thai Coconut Curry Butternut Squash Soup
- Friday: leftovers