whole wheat

My superfood sweet loaf is a delicious concoction I came up with when we are really active during our soccer seasons. We look for a little extra carbohydrates during these times and this sweet loaf is a great way to get them! It is very dense, packed with nutrients, high in fiber and 100% whole wheat!

If you’re looking for something new to fuel you before races, boost you during your sports season, or just interested in something yummy to have with a hot cup of tea, this is it!

INGREDIENTS:

¼ cup walnuts, chopped
¼ cup almonds, chopped
4 carrots, grated
1 small apple, grated
¼ cup hemp seeds
¼ cup flax seeds
1 1/3 cup 100% whole wheat flour
¾ cup cane sugar
½ tsp baking soda
1 tsp baking powder
¼ tsp sea salt
1 tsp ground cinnamon
½ cup raisins
2 large eggs
½ cup safflower oil
½ tsp vanilla extract
1 Tbsp coconut oil

DIRECTIONS:

-Preheat oven to 350 degrees
-Chop walnuts and almonds (I used a food processor)
-finely grate carrots and apple and set aside (I saved the fiber from juicing). This Breville 800JEXL Juicer is amazing! It is extremely sturdy and is worth every penny.

-In a large bowl whisk flour, sugar, hemp seeds, flax seeds, raisins, baking soda, baking powder, salt, and ground cinnamon.
-In a separate bowl, whisk eggs, safflower oil, and vanilla extract

-Fold the wet ingredients along with carrot/apple mixture into the flour mixture. (I actually had to kneed it with my hands)

-Oil pan with 1 Tbsp of coconut oil so the loaf does not stick. (OR you can make individual muffins)

-Bake for 20-25 minutes or until a tooth pick inserted in the middle comes out clean.
-Leave on a wire rack to cool.

This is our go to snack or breakfast for spring and summer soccer seasons. If you’re looking for something different, give the superfood sweet loaf a try!

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Enjoy!!

If there is one thing we all have in common is that we have NO time in the morning for anything! Whether you are rushing around to get ready, you’ve overslept, the kids are fighting, or the dog needs to go out… we just don’t have time.

So how can we eat healthy without time?

EASY!! MEAL PREP!!

This is a step by step on how to make 20 fiesta breakfast burritos to keep in your freezer. And how to warm them up like they were just made! This has saved me over and over for those morning where time is just not an option.

Here is what you’re going to need:

INGREDIENTS:

2 dozen organic eggs
1 small bag of shredded cheese (fiesta blend)
2 packs 100% whole wheat tortillas (20 tortillas total)
1 pack of turkey sausage
1 bunch of fresh cilantro
2-3 jalapenos, seeded (from the back deck garden!)
1 box of Ziploc sandwich bags

DIRECTIONS:

First, I start with cooking the turkey sausage with my chopped jalapenos. For us, we like the heat of about 2 jalapenos. But add the third if you like that extra kick!

Cooking your turkey sausage first allows the pan to become coated so your eggs don’t get as stuck to the pan.

Once your turkey sausage is finished, place it off to the side in a large mixing bowl.

Next, it is time to cook the eggs. What I like to do is get a medium sized bowl and crack 6 eggs at a time, scramble them, and add them to the large mixing bowl to join the turkey sausage.

**Here is a little secret with my eggs… I am a HUGE turmeric fan! Turmeric is SO good for you in so many ways, I try to use it as much as possible. So as I am whipping my 6 eggs, I will put a dash of turmeric and garlic powder in the mixture.

Once I complete all egg scrambling, I now have a large bowl full of eggs, turkey sausage and jalapenos. After thoroughly mixing all these ingredients, you are almost ready for burrito rolling!

Make sure to chop your bunch of cilantro and have it in a bowl at your burrito rolling station. As well as your small bag of fiesta shredded cheese.

Once everything is lined up on your counter, grab your tortillas and begin the filling process!

Your tortilla will include 1/2 cup of your egg/sausage/jalapeno mixture, a sprinkle of your cheese blend, and a pinch of cilantro! Then you will roll it up and bag it!

Repeat 20 times and BOOM! You’re done!

Now you can load up the freezer and know you have twenty breakfast options waiting to be eaten!

Lastly, I like to give you an idea how to heat them up so they do not taste soggy.

The night before we plan to have one, we take a burrito each out of the freezer and put it in the refrigerator overnight. Once we get up in the morning, it is defrosted, we put it in the microwave on a plate for 30 seconds, and your burrito is ready to eat!

This is one of my favorite high protein, lower carb ways to eat a fast breakfast. It is totally worth meal prepping for an hour on Sunday to know my boyfriend and I don’t have to worry about breakfast planning for 2 weeks!

I hope you’ve enjoyed this breakfast meal prepping post! Please leave questions in the comments section. And if you know of anyone who could benefit from an easier and healthier morning, please share by using the social media icons below!

Superfood Sweet Loaf!

Meal Prepping Fiesta Breakfast Burritos!