Big Batch Breakfast Burritos

Oops. I had a baby and went MIA for almost a year. 2 kids under 26 months has been no joke, but I’m back! I have drafted this post about 6 times in the last year and never managed to press publish until now, so here we go!

One of the smartest things I did both pregnancies was prepare freezer meals. I made a ton of meals pre-Frankie and they made our lives so much easier, so this time we bought a mini deep freezer and filled it to the brim. Being able to not have to think about cooking and still get to eat healthy, filling, homemade meals has been a lifesaver as we adjust to being a family of four.

I love that they can be eaten with one hand while holding a baby. You can serve them solo or with avocado and trader joe’s green sriracha (my favorite), and they are packed with all of my favorite things: fresh black beans, sharp cheddar, green chilies, and soft scrambled eggs. They do require some planning ahead and a time commitment but once they are done and in the freezer they make nearly THIRTY nutrient-dense, quick and easy breakfasts.

These burritos were probably the only consistency between each of my postpartum experiences. In true Frankie/Arlo fashion the fourth trimester could not have been more different this time around. I felt so much more emotionally stable the second time and despite how challenging it is with two little ones, I’m really loving being a family of four.

As things have had time to settle I also look back on Arlo’s birth so fondly now. I mean it was really hard, but the experience truly showed me that I am capable of anything. I’m grateful for the wisdom that comes with being a second time mom.

Physically, recovery has much much easier this time. I started running again around 3 months postpartum with zero pain (if you’re into postpartum fitness I highly recommend this blog post from Kate Lemere which I used as a guide to returning to running, and Liz at Milly Grey Movement whose classes and expertise in working with pregnant/postpartum women are THE best). In contrast I had pain post-Frankie for over a year post-partum. I also did pelvic floor pt the first time around and figured I’d go back again post-Arlo but honestly I’ve been 100% symptom-free. No pelvic pain, no back pain, nothing. Surprising, especially given how much harder my birth with Arlo was. I attribute it to really prioritizing rest in those first few weeks. As stir crazy as it made me, I didn’t leave our apartment, no not even short walks around the neighborhood, for two full weeks. It sounds extreme, and it is guidance that I definitely rolled my eyes at and dismissed as being totally impractically after my first pregnancy. But this time the combo of living in a walk-up and having much more….damage than last time inspired me to give it a try. And if I can ever convince Nate to go for a third I will definitely go this route again. My immediate post-partum recovery was cut into a quarter of what it was the first time, and I have zero long-term symptoms, aside from a very soft belly that I’m learning to care less about.

So rest and eat lots of nourishing home-cooked meals. Obviously, this wouldn’t have been possible without a supportive partner, PAID PARENTAL LEAVE (Nate has 12 weeks and I truly believe it was the #1 factor in preventing post-partum depression this time), and the help from the fabulous Grandma Gingie who got to love on Frankie during our initial transition to being a family of four.

And you certainly don’t have to be postpartum to make these. I’ve made them every couple of months this whole first year. They make mornings so much more manageable.



Big Batch Frozen Breakfast Burritos
Makes 27-30 burritos
Adapted from: A Sweet Spoonful

1 pound dried black beans
1 yellow onion, halved
4 garlic cloves

3 yellow onions, diced
6 garlic cloves, minced
1.5 cups uncooked farro
3 cups vegetable stock (or water)
36 large eggs
2 tablespoons salt
2 pounds extra sharp cheddar, shredded (I love beecher's)
8 4-ounce cans green chiles, drained
26-30 large flour tortillas

Soak your beans with a tablespoon of salt for 8-12 hours. Drain, rinse, and place in a large pot with onion and peeled whole garlic cloves. Cover with water, bring to a boil, reduce to a simmer and cook covered until beans are soft. (Timing will depend on how long they were soaked and how fresh your beans are).

Meanwhile, cook the farro. Place farro, stock, and salt to taste in medium sauce pan, bring to a boil, cover, and reduce to a simmer. Cook for about 30 minutes until farro is soft. Set aside.

Place a large saute pan over medium heat and warm about 1/4 cup olive oil. Cook the onions for until translucent about 5 minutes. Add in the garlic and cook for another minute. Remove from heat and stir in the farro mixture. Set aside.

Make the eggs. In the same large saute pan cook the eggs over medium heat, stirring constantly with a rubber spatula to prevent eggs from sticking to the bottom of the pan. Continue stirring until eggs are creamy, smooth, but just set. Set aside.

In the largest bowl you own combine the farro onion mixture, eggs, cheese, green onions, and black beans. Stir to combine and adjust salt/pepper to taste.

Assembly line! Place 1 tortilla at a time onto a piece of aluminum foil, top with filling and roll into a burrito and wrap in foil. Once you’d assembled all of the burritos place them in a freezer bag and transfer to the freezer.

To reheat: remove the burrito from the tin foil and set it aside. Wrap the burrito in 2 very damp paper towels and cook in the microwave for 3 minutes + 30 seconds. Remove the paper towels immediately (or they will stick) and transfer the burrito back to the aluminum foil for mess-free eating. Enjoy!

Meyer Lemon Berry Dutch Baby

Lemon Berry Dutch Baby | Kneading Home

Frankie and I make a dutch baby every Wednesday morning on my day off with her. She helps me whisk the eggs and snacks on berries while I get the other ingredients prepped. I love how flexible this recipe is. Our standard is berries, but Nate recently made one with lemon and it legitimately tasted like a lemon bar. It was sweet and tangy and so good. I decided why not combine the two flavors and here we are.

The result is really lovely for Spring. Feel free to use frozen berries, but if you’re using strawberries slice them real thin. The tart lemon and sweet berries make the perfect combination.

Lemon Berry Dutch Baby | Kneading Home
Lemon Berry Dutch Baby | Kneading Home
Lemon Berry Dutch Baby | Kneading Home
Lemon Berry Dutch Baby | Kneading Home
Lemon Berry Dutch Baby
Serves 2
Adapted from: Smitten Kitchen

4 large eggs
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup whole milk
zest from 1 meyer (or regular) lemon
1/4 cup meyer lemon juice, divided
2-3 tablespoons unsalted butter

a handful of strawberries, very thinely sliced
2 handful of raspberries (fresh or frozen)
powdered sugar for topping

Place a large 11x14 inch baking dish in the oven, then preheat to 425 degrees F.

Meanwhile, in a medium bowl, whisk together the eggs and salt. Add in the flour and whisk until completely smooth (it takes a bit of elbow grease, you don’t want any flour chunks remaining). Add the milk, lemon zest, and 2 tablespoons of lemon juice and whisk to combine.

Once your oven is fully heated, use oven mitts to remove the baking dish from the oven. Toss the butter in the baking dish and swirl it around, getting up it up onto the edges of the dish until it’s completely melted.

Pour the batter into the buttered baking dish and top with berries. Cook for 12-14 minutes until it’s completely set and has started to puff up onto the sides of the dish. Squeeze the remaining two tablespoons of lemon juice on top of the dutch baby, dust with powdered sugar, and serve.

Triple Berry & Oat Pancakes

Triple Berry & Oat Pancakes | Kneading Home

Okay so last February when I posted those chilaquiles I had zero intention of completely letting this blog go, though it had been increasingly more difficult to maintain with grad school. Then I became completely immersed in a dissertation proposal, started teaching an undergrad class, on top of yoga, a huge load of classes, and practicum. By the time summer came I told myself I couldn’t wait to dive back into recipe making but honestly I was so exhausted I ended up using the whole summer just to catch my breath. As sad as I felt to leave this little plot of the internet behind, I desperately needed rest, so I prioritized taking care of myself in other ways.

Then in August I got pregnant. It was about as planned as a pregnancy could be but still incredibly exciting. I’ve had the baby fever badddddd, for several years now and was done allowing grad school keep my life on hold. So this Spring I finish my final class (a meager 1.5 credit elective) on Thursday and our sweet baby girl is due that Saturday. I cannot wait to spend every second of this summer with her until I start internship (like residency) full-time in the Fall and put this grad school life behind me.

Being pregnant has been both blissful and unexpectedly challenging. The first trimester was hell on earth. I was so sick. All I ate was bread. I think I cried almost every day. It hit me way harder than I could have anticipated. But it ended and I had a wonderful 4 weeks or so starting in the second trimester where I felt amazing. Then Thanksgiving hit, I ate way too much butter, and this mystery gallbladder/rib pain took over. 1 gallbladder ultrasound (no gallstones phew!) and a couple of weeks eating a vegan diet later, and I’ve learned it pretty much hurts no matter what I eat so I might as well enjoy life (though I’m still avoiding fried food just in case). Fast forward to this Saturday I enter the 3rd trimester and I feel like I’m finally settling in. Feeling our girl kick and dance in my belly is still the most magical thing I’ve experienced in this life. My body has become her home and our connection feels like nothing I have ever experienced. I am completely obsessed and in love with her in every way.

I haven’t had too many pregnancy cravings, with the exception of dried mango and berries. I wake up every morning and think “what breakfast can I top with a massive cup of fresh berries?” They are the most delicious things I’ve ever tasted and I don’t care one bit that they aren’t in season. I’ve been eating about a cup of fresh berries per day. Enter these pancakes. I’ve made them 4-5 times in the past month. They are so simple, sweetened with just banana, and filled with oats and berries. They are tender and come together so quickly!

Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes | Kneading Home
Triple Berry & Oat Pancakes
Makes 10-11 pancakes
Adapted from: Smitten Kitchen

2 large ripe bananas, smashed (yields 1 - 1.5 cups)
3/4 cup quick cooking oats (or old fashioned oats roughly pulsed in a food processor/blender)
1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 large egg
1 tablespoon baking powder
3/4 cup whole wheat flour (I used sprouted whole wheat)
1/4 cup hemp seeds (optional)
1/2 cup milk of your choice (+ 1-2 tablespoons)
3 heaping cups fresh berries (I used raspberries, blueberries, and chopped strawberries)

In a medium bowl smash the banana then mix in the oats and salt. Nuke this mixture in the microwave for about 30 seconds to warm then set aside for about 10 minutes while you prepare the other ingredients. Sprinkle in the cinnamon followed by the vanilla extract and egg, mix to combine, follow with the baking powder, stir to combine. Add the whole wheat flour and mix (it will be a little dry that’s okay), mix in the hemp seeds and 1/2 cup of milk. If you prefer your pancakes on the more biscuity side stop here, if you like them a little smoother/flatter (like me) I recommend adding another 1-2 tablespoons to thin the batter a bit).

Heat your griddle over medium heat. Meanwhile, stir the berries into the batter (it’s okay if they get a little mashed). Spray your griddle with cooking spray (or a knob of butter) and dollop 1/3 cup sized pancakes onto the pan to cook. Flip when lightly browned on the bottom and cook until set. Serve immediately. Top with butter, maple syrup and more berries if you’d like!