Oh, hi. It’s been almost two months since I’ve published a blog post.
Let’s just say my mind has been on BABY, BABY, BABY. I am in full on nesting mode – ob/gyn visits, pediatrician meetings, baby product research, washing and folding teeny tiny clothes, nursery decorating, meditating, and scrubbing my floors like a maniac (the latter two don’t really jive well do they?). Also, I’ve been enjoying sweet, sweet summertime in the Midwest. Hello mumus.
Baby Peaches is about to make his way into our lives any day now, so for the past few weeks I’ve been filling my freezer with meals to thaw and reheat. I feel like I could still use some more meals, but space is the freezer is starting to get tight so I might have to abandon ship!
Here’s a recap of what I’ve made so far, and I hope it gives you inspiration for your own make-ahead meals.
Ina Garten’s Vegetable Tian – AΒ layered casserole of vegetables topped with Gruyere.Β I prepped it until the final 30-minute baking point, sprinkled with cheese, covered with foil, then froze it.
Tomato Basil SoupΒ (*old photo) – After loading up my bag with six pounds of tomatoes and a pack of fresh basil from the Oak Park Farmers Market, I made the most amazing tomato basil soup. It was so hard to pack it all up and freeze it because I wanted to devour it right away. Why are roasted summertime tomatoes SO GOOD?!
Zenbelly’s Grain-Free Waffles – I recently snatched up a waffle maker at a Goodwill-type store in Wisconsin for two dollars so I’ve been making these paleo waffles like mad. This recipe from Simone at Zenbelly is so awesome and I can’t wait to pop them in the toaster and serve them with Kerrygold butter, maple syrup, bananas, and berries for a quick breakfast.
PaleOMG’s Spicy Shepherd’s Pie Chorizo MeatloafΒ – I made a double batch of this meatloaf and froze one. I served it with queso fresco instead of goat cheese and added salt, pepper, and paprika to the sweet potato-cauliflower topping. Holy lord is it good, but it is spicy! (OMG heartburn!)
Smoothie Packs – I made about a dozen various concoctions of smoothie packs in gallon-size Ziploc bags like avocado banana spinachΒ andΒ banana blueberry spinach. All I have to do is dump them into the blender and add coconut water.
Chocolate Chip Cookies – I’ve pretty much stopped making these cookies but I decided to make them special for my husband because he adores them. I also made a batch for the labor and delivery nurses at the hospital to make them love me. :)
Cook’s Illustrated Chicken Enchiladas – OK, also totally not paleo, but again, my husband adores them and I can tolerate corn tortillas in small doses (I definitely haven’t been strict paleo while pregnant but have for the most part stayed gluten-free). I adapted this recipeΒ by using butter instead of vegetable oil, diced fresh jalapeno instead of pickled, and the highest quality organic glass jarred tomato sauce from Whole Foods. I also upped the cheese and added sliced olives on top. I prepped them until ready to bake, then covered and froze them.
I also had lofty dreams of makingΒ chili,Β homemade almond butter,Β grain-free granola, andΒ bacon-wrapped chicken thighsΒ but I think I’m going to have to rest my weary feet for now because they’re starting to swell up like balloons at a kiddy party.
Wish me luck!!!