Chocolate Chip Biscuit Cookies

Soft and pillow-y right out of the oven. Perfectly sweet with the touch of honey, and that buttery biscuit-y bite. These cookies/biscuits are delicious AND addicting. Beware….your children, husband, and you won’t be able to stop once you have a bite.

Biscuits for breakfast anyone? Yes please! 😉

• Servings: 12-14 cookies
• Time: 45 minutes
• Difficulty: easy
• Print

INGREDIENTS:

• 2 cups all-purpose flour 
• 1 cup almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg *optional
• 1/2 cup honey or maple syrup
• 1/2 cup or 8 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 2/3 cups semisweet chocolate chips

DIRECTIONS:

• Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease it really well.
• Gather your dry ingredients (flour, almond flour, baking soda, salt, nutmeg) into a mixing bowl, and mix until combined.
• Add in the honey and egg, and then slowly incorporate the cool melted butter and mix everything together.
• Last, add the semisweet chocolate chips, but reserve a few to top at the end.
• With a cookie scoop or 2 tablespoons drop the biscuit/cookie dough into your prepped baking sheet then top each with the reserved chocolate chips.
• Bake for 12 minutes, then bang the baking sheet on the counter just a little bit so the cookies flatten out a little bit. They will still be a little puffy and that’s okay. They are like buttery biscuit cookies…so good!

*NOTES*

*Store these at room temperature 4 days or in the freezer for a couple months in an airtight bag*

Enjoy!

-Hilda

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Sticky Crumble Sourdough Coffee Cake

Ahh, this is the kind of coffee cake I’ve always dreamed about eating! Light and moist, not too sweet, and with some texture on the top. It is marvelous!

I should also mention that I make this cake with sourdough starter discard! YES! no more throwing away your starter discard. If you don’t have sourdough starter “discard” then by all means, sour cream or yogurt would work heavenly here as well! However, I highly recommend the starter discard because I firmly believe that funky, fruity, smelly starter really helped achieve that UMPH in this lovely cake 🙂

About sourdough starter/ starter discard:

If you’re not sure what sourdough starter is- allow me to explain (even though I’m no professional he he). Sourdough starter is simply a combination of warm water, and flour. It is mixed together, then placed in a large enough jar to ferment in the course of about a week. Everyday that week, the starter rises overnight (ferments) and requires “feeding” which means you “throw away” about half of what has risen and then feed it with more warm water and flour. Now, I HATE throwing away food…it hurts…so when I found out there’s actually a way to use that “discard” I was very pleased! And let me tell ya, it’s GOLD :). You can actually use that “discard” to make a lot of delicious baked treats! Pancakes, waffles, pizza, heck…even bread! I used this sourdough starter recipe in case you’re interested in making some of this gold too!

• Servings: 6
• Time: 45 mins
• Difficulty: easy
• Print

Yields 6 slices

INGREDIENTS:

For the sticky crumble:

• 5 tablespoons butter melted
• 2 tablespoons maple syrup
• 1/3 cup brown sugar
• 1/8 tsp salt
• 1 packet instant apple cinnamon oatmeal (can sub for 1/3 cup rolled oats or an extra 1/3 cup nuts)
• 1/3 cup pecans or nuts of choice
• For the coffee cake:
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cups white granulated sugar
• 1 cup starter discard (or sour cream/ yogurt)
• 1 egg
• 2 tablespoons melted butter
• 3 tablespoons canola oil

DIRECTIONS:

Preheat the oven to 350 degrees F and grease your round pan (I used a springform pan but a 9×9 works) with butter and dust with flour (to prevent cake from sticking).

Melt the butter in a small saucepan then add brown sugar, maple syrup, instant oatmeal, and salt. Pour the caramel to the bottom of the buttered pan then sprinkle with nuts. Set it aside while working on the cake batter.

In a medium sized bowl mix together the flour, baking soda, and salt together. Add the rest of the ingredients – sugar, starter, egg, melted butter (cooled), and oil. Mix until everything is just combined. The batter will be slightly sticky and thick.

Spoon the batter by spoonfuls on top of the caramel until you’ve spooned it all then spread it evenly with a spatula or the back of a spoon.

Bake it in the oven for 20 -25 minutes until it has set and an inserted toothpick comes out clean. Let it sit on a cooling rack for 5 minutes.

• Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
• Let cool 5-10 minutes before serving. It’s best eaten the day of but can be left in the fridge for a couple days or the fridge for a couple weeks. Simply pop it in the microwave and heat up 10 seconds or so.

Enjoy!

Hilda

Brown Sugar & Cinnamon Hand Pies

How about the iconic pop tart pastry? Such a classic delight! Well, I call these hand pies. They are just the tastiest little treats any time of day.

I didn’t make them perfectly rectangular and that’s okay. I prefer the more rustic look…I think it tastes more authentic that way 😉

The flaky pie crust, the ooey gooey brown sugar and cinnamon buttery goodness is the absolute best! You also can’t beat that wonderful glaze to seal the deal.

Give these a go! They are SO EASY to make. PS. If you have store-bought pie crust…these will take NO TIME at all 😉

• Servings: 6
• Time: 3 hours, 30 minutes
• Difficulty: easy
• Print

INGREDIENTS:

For the pie crust-

• 2 cups white all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup vegetable shortening
• 1/4-1/2 cup iced cold water

For the filling-

• 1/2 cup packed dark or light brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon all-purpose flour

• egg wash (for the end): 1 large egg mixed with 2 teaspoons milk

For the Glaze:

• 3/4 cup confectioners’ sugar
• 1 Tablespoon milk (can use more if needed)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract

DIRECTIONS:

• Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
• Add the ice cold water little by little, until you form a the dough.
• Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
• Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
• Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
• Make your egg wash: simply beat your egg with milk in a small bowl
• Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
• Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
• Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
• Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂

*notes*

*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*

-Enjoy!

Hilda<3

Chocolate Peppermint Cookies

Winter is upon us, and I’m spending extra time in the kitchen these days! I love baking a good cookie around the holidays. These cookies are so easy to make and best of all delicious. The texture is chewy and soft, and then you have a nice peppermint flavor to go with the decadent chocolaty-ness. Pair these with a tall glass of milk or your favorite hot cocoa!

• Servings: 12-14
• Time: 30 minutes
• Difficulty: easy
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Yields 12-14 Cookies 

INGREDIENTS:

• 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
• 3/4 cup sugar
• 1 large egg yolk
• 1/4 tsp natural peppermint extract
• 1 1/4 cup unbleached all-purpose flour 
• 1/3 cup cocoa powder
• 1 teaspoon instant coffee* (optional)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 candy cane (finely crushed)
• 1/3 cup semisweet chocolate chips

DIRECTIONS:

• Preheat oven to 350 degrees F (176 C).
• In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg yolk, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
• Add flour, salt, cocoa powder, instant coffee, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
• Add chocolate chips and stir in with a mixing spoon.
• Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
• Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
• Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks!

-Enjoy

Hilda

Cherry Turnovers

Be ready to have your house smell like a bakery with these delightful little treats! Who doesn’t love a good cherry pie? And these are to die for. Perfectly buttery and flakey, and not to mention so EASY to make. You can make these ahead, and serve them at your next family get together.

Serve these warm with some vanilla bean ice cream on the side for a decadent dessert or with your morning coffee 😉 Yum!

• Servings: 8
• Time: 1+ hours
• Difficulty: moderate
• Print

 

Yields 8 Turnovers

INGREDIENTS:

• 2 sheets of puff pastry
• 1 large egg

For the filling*

• 1 1/2 cup unsweetened frozen cherries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• pinch of nutmeg

DIRECTIONS:

• Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper and set aside.

For The Cherry Filling:

• In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, and cinnamon and stir until it starts to bubble.
• Seperately mix the corn starch and water until corn starch is dissolved and add it to the cherry mixture.
• Bring to a boil. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened. Remove from heat and allow to cool slightly. 

For the Turnovers:

• On a lightly floured surface, roll out puff pastry sheets to approximately 12 inch squares. Cut each sheet into four squares.
• Spoon ¼ cup of cherry pie filling onto a corner of each square, avoiding ½ an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle.
• Press the edges with a fork to seal. Cut a small vent into the tops of each turnover (or prick with a fork).
• Transfer your turnovers to the pastry sheet by using a flat spatula that is floured for easy non-stick transfer.
• Transfer the sheets into the freezer for at least 20 minutes or cover and freeze overnight.
• When ready to bake-in a small bowl, add the egg and 1 tablespoon of water. Whisk together to create an egg wash. Brush the top and sides of each turnover with egg wash, including the sealed edges.
• Transfer turnovers to parchment lined baking sheet. Bake for 19-22 minutes, or until turnovers are golden brown. 

*Notes:

*Make sure your puff pastry sheets are thawed before using but still cold as this will yield a beautiful pastry.

*You can use a can of cherry pie filling in place of making the cherry filling!

Cheesecake Brownies

Rich fudgy brownies with a sweet tangy cheesecake layer on top. Your cheesecake and chocolate lovers will rave about this delicious dessert 🙂 You DON’T want to miss this treat!

• Servings: 8-12
• Time: 1 hour
• Difficulty: easy
• Print

INGREDIENTS:

For the brownies-

• 1 stick melted butter
• 1 1/4 cup white sugar
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon ground instant coffee
• 2 large eggs
• 1 large egg yolk
• 3/4 cup all purpose flour
• 1/3 cup dark unsweetened cocoa powder (I used Hersheys)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Chocolate chips for topping – if desired

For the cheesecake topping-

• 1 8oz package cream cheese (softened at room temperature)
• 1/3 cup white sugar
• 1/2 tablespoon vanilla extract
• 1 large egg (room temperature)*
• pinch of salt

DIRECTIONS:

1.) Preheat the oven to 350 degrees F, and line a 9×9 baking sheet ( you can also use 8×8) with parchment paper. If you don’t have parchment, make sure to grease the pan really well then dust with flour. We want to make sure nothing sticks!

2.) In a medium sized bowl mix the melted butter, sugar, vanilla, coffee, and eggs. Mix everything until its nice and smooth. Add the flour, cocoa powder, baking powder, and salt and fold with a spatula until everything is mixed. The batter will be nice and thick.

3.) Pour the brownie batter into your baking sheet and spread it around with your spatula. Set it aside while you make the cheesecake layer.

4.) In a bowl whisk the softened cream cheese, and sugar until light and fluffy then add in the vanilla, egg, and salt. Whisk everything together until its smooth and silky and pour it on top of the brownie batter.

5.) Top the cheesecake brownies with extra chocolate chips on top or melted chocolate and create swirls with a toothpick. Bake at 350 degrees F for 10 minutes then turn the heat to 325 degrees F and bake for 35 minutes. Do not miss this step!

*Please note* – you can short cut the room temperature egg by placing it in warm water a couple of minutes while you beat the cream cheese and sugar or let it sit at room temperature at least 1 hour.

Enjoy!

-Hilda

Apple Pie

This has to be my new favorite apple pie recipe! The crust is a no fail flaky, melt in your mouth crust that is absolutely perfect in this recipe.

The filling is simple but delightful. I use a combination of apples to get the most flavor- tangy and sweet! There’s nothing better than a nice warm slice of apple pie with ice cream on top to welcome the autumn leaves, and the season of fall.

I hope you enjoy this recipe!

• Servings: 6-8
• Time: 45 minutes
• Difficulty: easy
• Print

Yields 6-8 slices

INGREDIENTS:

For The Crust:

• 2 cups white all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup vegetable shortening
• 1/4-1/2 cup iced cold water

For The Filling:

• 2 apples cored and sliced ( I used a combination of fuji and granny smith)
• 1/4 cup ground white sugar
• 1 teaspoon cornstarch
• juice of 1 lemon
• 1 teaspoon cinnamon

For The Caramel Sauce:

• 2 tablespoons butter
• 1/3 cup ground white sugar
• 2 tablespoons brown sugar
• juice of 1 lemon+ zest
• 1/3 cup half and half (or milk)

Extras for Pie Assembly:

• 1 egg (for brushing)

DIRECTIONS:

For the crust:

• In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
• Add the ice cold water little by little, until you form a the dough.
• Cut the dough into 2 equal pieces and refrigerate for at least 30 minutes.
• Roll the first piece of dough into a circle and place the first one a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much. Save the other half for the top.

For the filling:

• Mix the sliced apples with sugar, lemon juice, corn starch, cinnamon, and pour on top of the uncooked pie crust.

For the Caramel Sauce:

• In a sauce pan melt the butter, and add the sugar + lemon + zest and cook for about 5 minutes until it gets bubbly. Add the half/ half and keep mixing for 2 minutes or so. Turn off the heat and let it cool for 5 minutes.

For the Pie Assembly:

• Pour the caramel sauce on top of the apple cinnamon filling, and top with the second rolled out pie dough. Crimp the edges to form a nice crust.
• Slit 3 slices on top of the pie, and brush with the beaten egg.
• Bake at a 375 degree preheated oven for 25 minutes.
• Cool the pie, then slice into 6-8 equal slices. Serve warm with french vanilla ice cream or whipped cream!

Enjoy 🙂

-Hilda

Brownie Donuts

Okay, this is my favorite recipe ever! It’s a one bowl brownie recipe, healthy, and packed with good nutrients.

I love topping these babies with peanut butter, greek yogurt, or having them on their own with some coffee and eggs on the side for a filling, and tasty breakfast. Guilt-free, and delicious? you’re welcome 😉

They are also super portable which makes them perfect for a quick breakfast or snack on the go!

• Servings: 6
• Time: 30 minutes
• Difficulty: easy
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Yields 6 Donuts

INGREDIENTS:

• 1/2 cup oat flour
• 2 tablespoons ground flaxseed meal
• 2 scoops vital proteins collagen powder
• 2 teaspoons baking powder
• 2 ripe mashed bananas
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup almond butter (creamy or crunchy)

DIRECTIONS:

• Preheat oven to 350°. Spray a donut pan with non-stick cooking spray or grease with some butter.
• Start by mixing the mashed bananas, vanilla extract, cocoa powder together until nice and creamy.
• Add the oat flour, flaxseed meal, protein powder, baking powder and mix well.
• Microwave 1/2 cup of almond butter for 20-30 seconds *optional but makes it easier to mix!
• Incorporate the almond butter to the brownie batter and mix until everything is incorporated.
• Bake for 12 minutes or until toothpick comes out clean. Allow it to cool for 15 minutes then run a knife around the edges and lift the donuts out of the pan. You can store these in a gallon ziplock bag in the freezer for weeks or in the fridge for 5-7 days!

*Note: You can blend 1/2 cup oats in a blender to make the oat flour. Top these with peanut butter or yogurt. It’s so delicious on its own as well and perfectly sweet!

I hope you enjoy this recipe!

Cheers ❤

Hilda

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Apple Crumble Tart

Hands up if you want the recipe for the easiest, coziest, summer dessert! Warm apples with a luscious caramel sauce on a bed of buttery flaky crust.

Top it off with some vanilla ice cream, or eat it warm. It’s sure to please any crowd!

Please note- If you prefer store bought pie dough- that works perfectly fine! However, I’d still bake the crust before putting the filling inside. This is not a traditional pie or tart recipe since the filling and crust are baked before the crumb topping but I promise it’s delicious!

• Servings: 6
• Time: 45 minutes
• Difficulty: easy
• Print

Yields 6 slices

INGREDIENTS:

For The Crust:

• 1 1/3 cup white all purpose flour
• 3/4-1 teaspoon salt
• 1 stick butter or 1/2 cup
• 3 tablespoons vegetable shortening
• 3 tablespoons iced cold water

For The Filling:

• 2 apples cored and sliced into cubes
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/2 stick of butter or 1/4 cup
• 1/4 teaspoon corn starch
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 2 tablespoons half and half milk

For The Crumble:

• 3 tablespoons butter cubed
• 2 tablespoons canola or vegetable oil
• 1/4 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup brown sugar

DIRECTIONS:

For the crust:

• Start by preheating the oven to 450 degrees F and making the crust.
• Mix the flour and salt together, then add the cold cubes of butter, and vegetable shortening and mix everything together with a pastry cutter or fork until you have pea sized pieces in the dough.
• Add the cold water and mix with your hands until you form a the dough. Add extra flour if the dough is too sticky or extra water if the dough is too stiff.
• Cut the dough into 2 equal pieces and save one half in a plastic bag in the freezer! You can use it for another time or use it to make empanadas 🙂
• Roll the dough into a circle and place it on a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much.
• Bake the crust for 16 minutes- it should be golden in color.

For the filling:

• Grab a frying pan and melt the butter at medium high heat, add the apples and brown them up, add the cinnamon, sugar, salt, corn starch, and milk and mix everything together. The apples will soften up and the sauce will get nice and thick and caramel like.
• Turn off the heat, and pour the apple filling onto the prepared crust.

For the crumble topping:

• Mix all of the crumble ingredients together until it forms a crumbly dough. Then pour it on top of the tart.
• Bake the tart for 16 minutes or until the top is golden brown, and the crumble topping is cooked through.
• Allow the tart to cool 15 minutes, then slice and serve with vanilla ice cream! It stores well in the fridge for 5-6 days.

-Enjoy!

Hilda ❤

Meal Prepping!

I’ve meal prepped for just about 6 years, and found that it helps keep me motivated to stick to my healthy eating habits throughout the week. It doesn’t have to be complicated! Even cutting up some vegetables, and fruits makes the world of a difference. I find that it really saves so much time since as for me- I’m busy working from home all week.

I felt that this was the perfect opportunity to share different ways that you could meal prep at home. The beautiful thing here is that you can customize this whichever way you’d like.

A couple of tips to help you get started (not required but highly recommended):

1. Create a grocery list of the food you’ll need. This helps minimize waste.
2. Make sure you have plenty of clean, air tight containers or zip lock bags
3. Once you have all your ingredients create a quick strategy such as cooking/ baking what ever takes the longest to cook first. That way we use time wisely.
4. Make sure you have plenty of storage in the fridge or freezer. I have a tiny fridge/freezer so I have to make sure I make plenty of space.

Meal prepping in bulk:

This method of meal prepping is my current FAVORITE. Why? because it takes no time at all and it still allows me to eat what I want- just with healthier choices. If I feel like making a salad, I throw it all together. If I feel like eating a sandwich, I throw it all together in my sandwich, pasta, etc. You catch my drift, right? It’s so easy.

1. GRILLED VEGETABLES: asparagus, bell peppers, onions, mushrooms, tomatoes, corn, zucchini, mushrooms, eggplant etc.
   • The char these veggies get from the grill gives them so much flavor in bowls, sautes, scrambles, soups, salads, and pizzas. I like to slice em up, coat them with some olive oil, season with salt and pepper, then throw them on the grill for about 6-8 minutes until they get nice grill marks. I then transfer them into my airtight container and they keep well in the fridge 4-5 days.
2. ROASTED VEGETABLES: potatoes, sweet potatoes, broccoli.
   • I drizzle some olive oil, top potatoes with salt & pepper, and roast them in the oven at 450 for about 30 minutes. Broccoli is seasoned the same, but takes about 15-20 minutes (keep an eye on those).
3. GRILLED CHICKEN
   • I like to marinate the chicken breast overnight with lemon, minced garlic, 1 tablespoon of mustard, salt, pepper, olive oil. If I don’t have time to marinate overnight, I marinate at least 30 minutes then I grill them up about 8 minutes per side or until the temperature reaches about 165 degrees F.
4. FRESH FRUIT: sliced strawberries, raspberries, blackberries, blueberries
   • A great way to clean your berries is by putting all of them in a big bowl, covering them with cold water and 1 tsp or so of apple cider vinegar or white distilled vinegar (not too much) and letting them sit for up to 5 minutes. No more – or else they’ll get soggy. Drain them, dry them up with a cloth or paper towel just a little bit, then transfer them into an airtight container and put them in the fridge.
   • It makes it so easy to just grab these clean berries, put them in cereal, oatmeal, or just as a quick snack!
5. FRESH VEGETABLES: cut celery, cucumber, carrots
   • I typically just cut the ends off of celery hearts, peel cucumbers and slice them into coins or strips, and rinse them along with the celery and baby carrots and place in airtight containers and put them in the fridge.
   • They make such a great snack with hummus, or guacamole!
6. BAKED GOODS: Healthy muffins, donuts, snack balls/bars
   • I make baked goods every week, or every couple weeks to make sure I satisfy my sweet tooth 🙂 I have a few recipes on the blog you can check out!
   • They are excellent for a snack, dessert, or breakfast.
7. GRAINS/LEGUMES: cooked quinoa, brown rice, black beans, lentils, chickpeas
   • Cooked grains are amazing in burrito bowls, buddha bowls, or in a saute. I even add them to salads to add a bit of satiety.
   • Cauliflower rice is also an amazing alternative even though it’s not considered a grain/legume but rather…a veggie!
8. SAUCES/DIPS/SPREADS: guacamole, tahini sauce, pesto, peanut sauce, hummus
   • Store bought hummus is excellent, but sometimes I like to switch it up and make my own sauces like my avocado sauce. I put this on everything! This is a great way to add flavor to your veggies, or dishes.
9. EGGS: Hard boiled eggs, frittatas, egg muffins
   • I find eggs to be such an essential source of protein! To make perfectly hard boil eggs, fill your pot with water and leave about 3 inches of space, bring the water to a boil, then carefully place the eggs into the pot and boil on high for 12 minutes. Turn off the heat, drain the eggs, and run them in cold water or an ice bath until cool enough to peel. Peel them up, then store them in airtight containers. It’s an amazing snack, breakfast, or amazing in my tuna salad recipe!
   • Check out my this Kale Frittata you can make ahead and store in the fridge 4-5 days! Just warm up in the microwave or oven until it’s warm and delicious.
   • Egg muffins are also delicious for a quick grab and go breakfast! Just spray muffin tins with cooking oil, beat eggs with some milk, and pour into muffin tins, sprinkle cooked bacon, turkey, or sausage, and cheese on top. Bake at 350 for 16-20 minutes and ta-da! Let them cool, then store them in the fridge 4-5 days.

I hope you found these meal prep ideas super helpful! Sometimes I do more, sometimes I do less. This just gives you an idea of how much you can do for the week ahead. It saves so much time, and you’re able to customize the meals as much as you want.

Cheers!

-Hilda ❤