After my trip to New York last week, I came home to a house with practically no food in it. I mean, ya, we had food, but not our usual favorites and not very much fresh food. Let’s just say it was slim pickings! We actually had a great dialog in our DTFN Client Facebook group the other day about favorite pantry and freezer staples, so I thought my meal choices for the day might give you guys some ideas for healthy meals when you have “no food” in the house.
Breakfast was scrambled eggs with chopped frozen spinach from the freezer and a Masa Muffin (recipe below) that I made at like 9:00 PM the night before because I knew my choices would be limited in the morning.
I have a feeling that these muffins will become a staple in my diet. They’re so easy to make, nutritious and delicious, and freeze well, which means that I always have a healthy option available to me.
Masa Harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes, but it’s processed in a way that makes it really easy on the digestive system. I’ll share my English muffin recipe on CNC soon! FYI: I buy Masa Harina from Amazon (super affordable), but I believe some Whole Foods sell it too.
- 1.5 cups masa harina
- 1 tsp baking powder
- 1 tsp salt
- 1.25 cups milk <– I used goat milk, but cow’s milk or even a milk alternative (i.e. almond milk) would probably work too
- 4 eggs
- 1 tsp vanilla
- 2 Tbsp butter, softened
Combine dry ingredients first. Add wet ingredients and mix until batter is smooth. Let batter rest for 5 minutes. Preheat a lightly oiled pan over medium heat for five minutes while batter rests. Add batter to pan ¼ cup at a time and let cook about two minutes on each side, until golden. Makes 16 pancakes. Per 2: 190 calories, 6g protein, 25g carbs, 7g fat
Makes 8 muffins
Question of the Day
Your turn – what are your favorite pantry and freezer staples?