make ahead meals Archives | with a Side of Sneakers

Gluten Free Pancake Muffins

I’ve sat down to write a post 431 times in the past few days, but no words have made their way onto that ominous blank white screen.

It’s not that I have something important to say and can’t figure out the best way to say, which is what usually causes such hesitation. It’s just been one of those weeks where I can hardly believe I used to have a brain that functioned. One that processed information, formed logical thoughts, and cooperated in any sort of useful manor.

Nope, instead I have a brain that is full of mush. It takes an act of Congressional proportions to communicate coherently. The rest of me isn’t much better off. I’m worn out; lacking drive and motivation. Once I put the babe down to sleep, what remains of the fumes I was running on fizzles into thin air. I immediately draw a blank on the running list of to-do’s I had in my head. When I finally get a moment to sit down in front of my computer and type, it’s gone. My head is empty and I have no idea what I was intending to write about.

So that being said, here is my awkward segue into my recipe for gluten free pancake muffins. There are many things I’m not these days, but one of those things is not hungry. I’m always hungry. The faster I can have food ready, the better. Especially when it comes to breakfast. I wake up all rage-y and Hulk-like shouting “Feed.Me.Now!” Only no one’s listening and breakfast doesn’t magically appear. Unless I’ve already made a batch of pancakes or slow cooker oatmeal or my latest fave, pancake muffins. They’re my grown up version of my 2 ingredient baby pancakes. With many more than 2 ingredients.

Oh and these pictures are less than stellar because I refused to wait until the sun came up {and let it’s glorious natural light shine} to dig in.

Gluten Free Pancake Muffins

by with a Side of Sneakers

Ingredients

1 1/2 cups almond milk + 1 tsp lemon juice
1/2 cup brown rice flour
1/2 cup millet flour
1/3 cup almond meal
1 tbsp cornstarch
1/2 cup pumpkin puree
2 tbsp flax meal
2 tsp baking powder
1 tbsp maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice {or ground cloves or nutmeg}
1/4 cup dairy free chocolate chips
1/4 cup pecan pieces

Instructions

Combine all ingredients. Pour into greased or lined muffin tin. Bake at 350 for 15 minutes.

Since we’ve acknowledged my brain power is less than stellar, enter another lame transition here.

Veteran’s Day isn’t just an excuse for a three day weekend. It’s an important day of remembrance and honor to those that have served our country and fought for our freedom and the rights so many of us take forgotten. I’m embarrassed to admit I didn’t even know Veteran’s Day was this weekend until I heard about Shutterfly’s Thank the Troops campaign on Facebook. I think it’s kinda cool. Just wanted to pass it along. They’re making it easy for us to say thanks:

Over 1.5 million troops serve our great nation. Many of them will be overseas, in harm’s way, and away from their families over this holiday season. Our mission is simple—to send a thank you card to every American hero. To succeed we need your support. Just select a card from our 4 different designs, add a personal message (or photo) and click send. Shutterfly will print and ship your card to the troops for free.

So Happy Veteran’s Day! And happy pancake-muffin eating. Smile

My 3 Favorite Things to Freeze

Recipe

Sometimes you just plain don’t want to cook. You know the feeling- you’re tired, worn out, busy, too hungry, or just don’t feel like it. Or you’re on vacation. All good times to turn to the freezer, pop something in the oven or microwave, and simply sit down to eat.

What you pull out of the freezer can make all the difference. Sure, frozen pizzas, French fries, and microwave meals taste great, but too many of those aren’t doing anything stellar for your health.

So why not stock up on the good, healthy things you’d make if you did feel like cooking? Even if it’s not super healthy, making it yourself is likely to make it a lot better for you than anything that comes in a box.

Here are three things I love to have in my freezer:

Black Bean Pineapple Enchiladas

If I know I’m going to eat them soon, I make them in the dish & freeze. {Sauce later.} If it might be a while, I like to make the enchiladas individually and freeze them separated on a cookie sheet. Once frozen, I toss them in a sealable plastic bag. Saves space & my dishes!