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My Baking/Meal Prep Day & Recipes

on February 24, 2020 by Jami Balmet 1 comment

Life has been busy around here lately (selling our house, my son broke his arm this week, baby #6 is due in just a few weeks, etc). But one thing that needs to happen every.single.day is getting food on the table. And preferably healthy food 😉

My secret in the kitchen to actually getting food on the table (usually fairly healthy and on a budget), is doing weekly baking/food prep days. Last night I set aside about 3.5 hours and got a bunch of stuff prepped for our week.

Of course, I got a ton of questions about how I did it and my recipes. So hop over to my Instagram and look in my highlights for a meal planning Q&A and then you can find my recipes or links to the recipes I used here! Enjoy!

Jami’s baking/meal prep day

I broke this particular prep time into 2 chunks. I first knocked the baking out of the way in the first hour or so, did a kitchen clean up, and then worked on some meal prepping for the week. I had wanted to prep ahead a few more meals, but I got tired so I cut this part short (I’m 30 weeks pregnant…so sometimes you gotta just go with the flow) 😉

My Baking

Sandwich Bread Loaf made out of spelt/einkorn flour (I can’t remember now which one I used!)

I make 2-3 sandwhich loaves a week for my family. This recipe makes the BEST bread and it’s so healthy. A huge bonus: With my bread machine, it takes me LESS than 5 minutes to make this loaf 🙌

I follow Bread Becker’s recipe that they designed specifically for the Zojirushi bread machine.

The Zojirushi Bread Machine IS an expensive bread machine. But it is 100% worth the investment. I took a while to save up to buy it and it’s so worth it!!

Surprise healthy chocolate muffins

These are my favorite muffins to make. My kids think they are all getting a special treat when I make these muffins (you can even sneak some surprise chocolate chips in) but I’m really serving them up zucchini! It’s a mom win!

The flour used in this recipe is Amaranth which produces a very moist muffin (perfect for a chocolate muffin)! But be warned – while Amaranth is naturally gluten free and an incredible nutritional powerhouse – it does take a little getting used to. When you first smell it or try it, you might think it tastes a bit like dirt. My kids didn’t care and after my first muffin, neither did I. I now LOVE Amaranth, so give it a try.

This recipe makes 24 muffins. Because while you are mixing up a batch, you might as well do two and freeze half the muffins. But feel free to halve the recipe.

Ingredients:

  • 3 cups freshly milled amaranth flour
  • 4-6 tbsp unsweetened cocoa powder (I like mine very chocolatey) 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2 cups sucanat
  • 1 cup olive oil
  • 4 eggs
  • 2 tsp pure vanilla extract
  • 2 ripe bananas, mashed
  • 2 cup shredded zucchini
  • 1⁄2 cup chocolate chips (optional)
  • 1⁄2 cup walnuts (optional)

Directions: 

  1. In a bowl, mix together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  2. In a separate bowl, beat together sucanat, oil, eggs, vanilla, and banana.
  3. Slowly add the flour mixture into the wet mixture, mixing as you go.
  4. You can either grate, finely dice, or run zucchini through a powerful blender or a food processor (my personal favorite) until you have tiny little bits of Zucchini. Fold 2 cup of zucchini into the batter.
  5. Optional: Fold in chocolate chips or nuts to the mixture
  6. Divide batter evenly among the 24 cups.
  7. Bake at 400 F for 20-25 minutes

Ezekial Flour Waffles

This is one of my favorite recipes in the world to make! By using the incredible Ezekial flour mixture, you are creating delicious waffles that are so healthy, filling, and super protein-packed! A great way to start (or end) your day.

I like to make a giant batch of these at once that we can eat off of all week long or freeze half the batch for quick breakfasts on the go. I use Ezekial flour for these but you can easily replace that with soft wheat, spelt, or kamut. To make these gluten free: substitute flour with equal parts freshly milled sorghum or quinoa flour, or a combination of corn, buckwheat, or amaranth.

This recipe makes a huge stack of big Belgium waffles. If it’s too many, halve the recipe.

Ingredients: 

  • 6 cups of Ezekiel Flour
  • 4 TBSP baking powder
  • 2 tsp salt
  • 4 eggs
  • 1 cup oil
  • 4.5 cups of milk (any milk will work)

Directions:

  1. In a large bowl combine flour, baking powder, and salt. ⁣⁣
  2. Add eggs, oil, and milk and stir to combine. (Playing with freshly ground grains can be tricky. So if it’s too dry, add a little milk. Too wet, add some more flour! I mostly just eyeball it now!)⁣
  3. Then make in your favorite waffle maker and serve ⁣

You can easily store leftovers in your fridge or put in a freezer zip lock bag and freeze for a future breakfast!

This is the waffle maker I use!

Einkorn or Spelt Tortillas: 

You can make this recipe and roll out and fry the tortillas by hand. OR use a tortilla press to make it fast and easy. This is the tortilla press I use and it’s INCREDIBLE!!

This recipe makes about 28-31 tortillas depending on how large you make them. I like to make a lot of tortillas for the coming week (or save extras)! If you don’t want that many, simple halve or quarter the recipe.

Ingredients: 

  • 4 cups hot water
  • 1 cup oil
  • 4 tsp salt
  • 8 – 12 cups of milled flour**
  • 2 tsp baking powder

Directions: 

  1. In a large bowl combine hot water, oil, and salt. Mix together.
  2. Slowly mix in flour and baking powder 1⁄2 cup at a time until a soft dough forms.
  3. Knead dough (or knead in a mixer) for 3-5 minutes until smooth and elastic.
  4. Cover and let the dough rest for 10 minutes.
  5. Divide your dough into 4 pieces. Divide each quarter into 8 even pieces. You should have 32 pieces if you use this method. Roll into round smooth balls and cover with a kitchen towel. Let them rest for 5 minutes.
  6. Preheat your griddle (375 F) or turn on your tortilla press.
  7. If making by hand, roll out each ball into thin circles 8-10inches in diameter and grill for about 1 minute, flip and cook on the other side for about 1 minute.
  8. If using a tortilla press, simply lay the dough balls on the press, press and cook flipping after about 30 seconds.

*My quick method is that I do all of these steps but in my Bosch mixer. So my mixer does all the mixing and kneading for me and I just remove and make into balls!

**My favorite grains to use are hard white, soft white, spelt, and einkorn. But almost any grain will work well in this recipe: hard red, Kamut, etc.

Cinnamon Coffee Cake

This is my favorite go-to dessert! It’s just the right amount of fluffy coffee cake paired with the sugary topping. It’s so good!

Makes one 9inch pan

Ingredients: 

  • 2 cups freshly milled soft wheat flour* 1 tbsp baking powder
  • 1⁄2 tsp salt
  • 1 egg
  • 1 cup milk (any type of milk will work) 1⁄2 cup oil
  • 1⁄4 cup honey
  • The topping:
  • 3⁄4 cup sucanat
  • 2 tsp cinnamon
  • 1⁄4 tsp nutmeg
  • 6 tbsp melted butter
  • 1⁄2 chopped walnuts (optional)

Directions: 

  1. In a bowl, mix together flour, baking powder, and salt.
  2. In a separate bowl, whisk together egg, milk, oil, and honey.
  3. Add wet mixture to flour mixture and combine. Pour batter into 9inch square baking pan.
  4. For the topping: In a bowl, mix together sugar, cinnamon, nutmeg, melted butter, and walnuts. Spread evenly over the batter.
  5. Bake at 350 for 30-35 minutes.

*I know use Einkorn in this recipe and it works beautifully! Spelt also works great. You can sift either of these to make it a bit fluffier

**To make this gluten free: substitute 1 cup freshly milled oat flour and 1 cup freshly milled sorghum flour. Or use 2 1⁄4 cups oat flour on it’s own.

How to “Hard boil” eggs in the oven

The recipe that I got the MOST questions about, is how I make my hard boiled eggs! You see, I make them in the oven. The reason I do so, is because they are completely hands off. I pop them in the oven and 30 minutes later they are done and come out perfect every time.

Here is a recipe you can follow!

Want to discover how to grind your own grains?

For all of these recipes, I use freshly ground grains and it makes all the difference! It’s seriously the greatest thing ever. Grinding my own grains has made a huge impact in my kitchen. It’s incredibly healthy, it’s cost effective, it’s fun, and it’s EASY!

Because I got SO many questions about grinding our own grains, I decided to make a course all about how to do it from A-Z! You can check out all about the course here.

The course is currently on sale for $24.99 and gives you everything – from the knowledge to the recipes – to transform your kitchen!

Get instant free access to my Finding Joy in Your Home video course.

  • Do you want to discover more joy, peace, & tranquility within your home?
  • Do you feel overwhelmed and like your house is out of control?
  • Join my free course and learn the essential habits for Christian homemakers
  1. I make the zucchini muffins all the time with about 4 cups of spelt (till the consistency is right for muffin batter) and they turn out perfect every time! I’ve also swapped shredded carrots for the zucc. Such a yummy recipe! One of our family’s absolute favorites!

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