- In today's video, I'm going to show you
how you can meal prep your breakfast for the week.
Now, whether you choose to do them all at one time
on Sunday or split it up like some on Sunday,
then midweek at some point.
Today, you are going see how easy it is
to make an entire week of breakfast like inside
of the seven day reset ahead of time.
I'm going to show you how to make our pancake batter ahead,
we are going to make overnight oats,
we're gonna make muffins,
I'm going to show you how to freeze the batter,
how to have it ready,
and also,
smoothies
you can, oh, I have a ton of smoothies on this channel
but today I'm going to show you the tricks
and tips so that in the morning if you're like me
and need a second cup of coffee
before breakfast gets rolling, you can be ready
and eat a nutritious breakfast. Let's get started.
At first is our banana oatmeal pancakes
for which I'm going to use a blender.
I have milk,
(upbeat music)
eggs,
I'm using a ripe banana
but you can even use the banana
that you have in your freezer
that you meant to use for smoothies, use that too
or not so ripe banana but one is all you need.
And I add my oats.
These are naturally gluten-free
but using oats as in the batter,
but if you do have celiac disease,
make sure that your oats
are certified gluten-free of course.
Because in these parts, we love fluffy pancakes,
I am going to use some baking powder
in the recipe, pinch of salt, which you can totally omit
and just like that, we are going to blend.
There's two ways to prep your pancake batter.
The first thing you can do is the night before
put everything in the blender, whether you blend or not
that's up to you
and stick your blender in the fridge in the morning.
When you're ready to make the pancakes
you are going to pull out your blender.
Your batter is ready for the pancakes.
All you have to do is turn on your griddle and get cooking.
Now, of course, if your batter looks really, really thick
because the liquid has started to absorb with the oats.
All you have to do is give the batter another whirl
in your blender and it's ready to be used.
All right, so the other way you can prep
your pancakes ahead of time is now that your batter is done
is to actually cook your pancakes.
I have a griddle here.
I use a griddle for a lot of my pancake recipes
because it allows them to make a lot of pancakes at once.
I'm going to just simply pour the batter directly
onto my griddle.
If you're prepping on a Sunday
or the night before, and you're making pancakes
all you have to do the next morning is heat them up
in a toaster or toaster oven in the microwave.
You can also freeze your pancakes
for later in the week,
you know, by doubling or tripling your recipe,
your batch super easy.
A lot of times we just think that
these kinds of foods are not convenient
but when you have them ready and prepped, it's a breeze.
Now, while my pancakes are cooking
I'm going to go ahead and keep prepping.
Just like I outlined for you inside of the Reset
there is an entire prep guide.
So everything you're seeing in this video.
I have it, step-by-step what to do.
And if you are a meal prep person
and you want to get out of the way on one Sunday,
two to three hours for the entire week,
you can make breakfast lunches and dinners
all at once and be ready.
Or if you're like me, that you don't have as much time
on a weekend, because maybe you were busy with commitments
you can do some on Sunday, some on Tuesday.
I tell you exactly when and what to do there.
So up next,
we are gonna make our overnight oats.
I have a lot of oat recipes in this channel.
And what I love about them is that
they last for three to four days in the fridge
unless they have strawberries,
by day two strawberries aren't that great tasting.
So I highly recommend that
you just make those the night before.
So I'm going to fill my jars with oats
and live a little for cleanup later of course.
So making overnight oats it's really simple
because you just fill your jars.
with all the ingredients,
I'm also going to add some chia seeds
because they absorb liquid
and they add fiber and they thicken your oats as well.
Now, if you want to use a sweetener of any type
I would recommend you can use honey,
a little drizzle in each of your oat jars,
but I'm not doing that today.
I am however, adding a little bit of vanilla
at the very end.
But since I'm talking to you and we're doing this quote "live"
I'm going to flip my pancakes.
So I'm literally living the mom multitasking world
right here, right now.
This is my life on a weekend
where I'm cooking three things at once.
There you go.
So I have the oats and the chia seeds.
Now I'm going to fill it with my liquid.
You can use any kind of milk that you like for your family.
I am using unsweetened almond milk
but it works with any of them.
Now you don't have individual little jars.
You can make overnight oats in one big container.
And then in the morning, scoop it out no big deal.
Going to add my blueberries.
These actually, friends, are frozen blueberries
because that's what I had in my fridge.
And I'm also using them for our smoothies this week.
One of the great things about the plan is
that I help you combine ingredients, waste less food,
and eat healthy and real foods throughout the week.
Last but not least, a little bit of vanilla.
Okay, so gotta get these pancakes out.
I'm taking out the pancakes off the griddle
continuing on with more batches.
Now these pancakes a little brown looking
because I did not grease my griddle.
And also they are made with oats.
They're very similar to whole wheat pancakes
but they're made with oats. Making up next batch.
I want to show you guys how you can also make real food
with minimal prep at home.
These pancakes are going to keep cooking.
I'm going to close my jars.
Yes friends your kitchen will look like a tornado
hit it by the end.
But that is another reason you can also prep at night.
One recipe at a time
while your kitchen is messy from making dinner.
So while these are still cooking
I'm moving on to our blueberry pie smoothie.
Don't worry it's super delicious.
And it's got spinach in it, but it does not look green.
I actually show you how to make it
in another video on this channel.
But today I want to show you what you can do
to have smoothies and ready for breakfast.
I'm going to not blend it today.
But what I'm going to do is put everything in the blender.
So in the morning,
again, all I have to do is grab the blender from the fridge
stick it on top of the blender base give it a whirl
and serve the smoothies.
So for this one, I'm using some almond milk, spinach.
Now I have frozen spinach
because I always keep that in my freezer
and fresh spinach is a hit or miss at my house.
So you can use frozen spinach as well, blueberries, a banana
and some almond butter.
You can omit the almond butter
if you have a nut allergy or substituted.
But I feel like it gives this blueberry pie.
The almond butter adds that pie crust like flavor.
Now a lot of people want to know,
do you add protein to the smoothie?
While the answer is you can,
if you want to turn the smoothie
into a full meal, absolutely.
Add a scoop or two.
And the smoothie is ready.
So what I do the night before
what you see here is exactly what I just stick in my fridge
just like this.
Now, by the time you've prepped like two or three recipes
you're gonna need to make a little bit of room.
So now would be a great time for you to go put
all of these things that you've prepped away
and come back with the last recipe.
We're moving onto a pumpkin muffin recipe.
I know a lot of people look at muffins in the morning.
They're like no way, but again I wanna show you
a few ways that may seem obvious
that you can prep these ahead of time.
So stick with me in this large bowl, I have almond flour.
They are an almond flour based recipe.
So in the dry ingredients bowl
I'm going to add the almond flour, some baking soda
a little bit of salt and some cinnamon
because pumpkin and cinnamon, super delish.
You know, almond flour sometimes has a few clumps,
so just use your whisk to spread them out
but otherwise you'll be good to go.
Okay, so moving on to our wet ingredients
I'm going to whisk my eggs in this bowl.
It has four eggs.
It also has canned pumpkin,
because again these are pumpkin muffins,
super, super delicious,
a little bit of vanilla.
The recipe also calls for half a banana.
So when I stick that in there.
The other half I'm probably gonna eat off-camera
with peanut butter of course
Is there anything so delicious peanut butter
and banana it's so good.
Okay, so the banana does need to be mashed with the fork,
I'm simply going to mash it in my bowl.
We're using the banana for sweetness.
If your banana is not too, too ripe
just all you have to do is add a little bit
of liquid stevia to this, with my whisk,
I'm just simply going to whisk my eggs, my pumpkin.
Side note, you can also cheat and use a blender for this
and make it super fast.
But my blenders, one is in the fridge, the other one is dirty.
So a bowl, nothing wrong with using a bowl
and your whisk, back to our dry ingredients.
I'm going to pour my wet ingredient batter in here
and I'm going to whisk these guys up together.
Combining it, the batter, it is a thick batter
because it's an almond flour butter, batter,
not butter, batter.
Smells, really good.
Method number one of prepping this batter ahead
is to just literally take this bowl
or a smaller one cover it
and put it in your fridge in the morning.
Just scoop your batter into your muffin tin and bake it.
And they're ready.
Method number two is to literally fill
your muffin pan with the batter.
So I'm going to align this
and simply fill them with our batter.
Now this pumpkin muffin batter is light, airy, fluffy.
It's really great.
And they're not the kind of muffins that rise a lot
but they do have a little bit of lifts.
So you're just filling them three fourths
of the way to the top.
I like to do a first pass
and then top them with whatever's leftover.
Another way to prep these muffins is to do what I'm doing
which is to fill your tin with the batter.
Use some plastic wrap and cover the pan
as is and refrigerate the entire pan in the fridge.
If your refrigerator allows for this pan
and you have room in there in the morning
while your oven preheats, you're going to take out the pan
and stick them in the oven when the oven is ready,
same thing just one less thing to do in the morning.
Okay and one last thing, the obvious way to prep this ahead
is to take this muffin tray
stick it in the oven, bake the muffins.
And once they're cooled,
you can put them in a plastic bag and refrigerate them.
In the morning just heat them up for about 30 seconds
in the microwave and serve them with the scrambled eggs.
Like it says in the plan.
All right, guys.
So that is how we prep an entire week's worth of breakfast.
Our smoothies, our pancakes, our muffins our overnight oats
all inside of our Seven Day Reset Meal Plan.
Now remember whether you choose to prep all of this at once
on Sunday or split it off, you know, some Sunday
some Wednesday or whatever night of the week
that you have those extra few minutes.
I just wanted to show you,
you can have breakfast in the fridge
and ready to go to make mornings so much easier
and still eat a nutritious breakfast.
If you want a copy of the seven day reset meal plan
make sure to click on the link right below this video
and until then, see you next time.