We’ve all just about mastered a few pantry-dump recipes with all this extra time at home. If you want to avoid the grocery store or the price tag of takeout a few times a week, you’ve got to get creative with your staples and forgotten pantry ingredients. Need a little more inspiration and have some Babyblends on hand? We have a few recipes, from meatballs to muffins, that might just become your new go-tos.
Spinach Chicken Meatballs
Makes twenty-eight 1-inch meatballs
- 1 pound ground beef
- 2 Little Spoon Blueberry Chickpea Spinach Pear Rosemary blends
- 1 cup Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons olive oil
- In a large mixing bowl combine the ground beef, Little Spoon Blueberry Chickpea Spinach Pear Rosemary, breadcrumbs, Parmesan, eggs, parsley, garlic powder, salt, and pepper. Use your
hands to mix the ingredients well.
- Roll the meatball mixture into 1-inch balls, then set aside.
- Once you have formed all of the mixture into balls, heat the oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs to the skillet, and brown them on all sides until cooked through—about 10 minutes.
- Serve over al dente spaghetti and a light tomato sauce and enjoy!
Balsamic Honey Mustard Glazed Chicken
Serves 4; makes 1 cup glaze
- ½ cup apple cider
- 1 4-ounce container Little
- 1 Little Spoon Sweet Potato Apple Blueberry Flax blend
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon mustard
- 1 teaspoon kosher salt
- 4 small chicken breasts
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- In a small pot over medium-high heat, combine the apple cider, Little Spoon Babyblend, balsamic vinegar, honey, mustard, and ¼ tsp salt. Bring the liquid to a gentle boil, then reduce the heat to low and simmer. Stir frequently until the glaze is thick and brushable, about 20 minutes.
- Heat oil on a grill pan over medium-high heat. While the pan heats up, season the chicken with the remaining ¾ teaspoon salt and the pepper. Once the grill is hot, add the chicken and cook until very brown, 5 to 7 minutes. Then flip the chicken, brushing half of the glaze onto the cooked side, and continue to cook until the chicken is brown on all sides and cooked through, another 5 to 7 minutes. Flip the chicken again and brush the remaining half of the glaze on the unglazed side. Serve hot and dig in!
Gluten Free Carrot Apple Cinnamon Buckwheat Muffins
Makes 12 muffins
- 1 cup quick oats
- 1 cup water
- 1 Little Spoon Carrot Apple Buckwheat Vanilla Cinnamon Pumpkin Seed Flax Oil blend
- 1/4 cup maple syrup
- 2 egg whites
- 1 cup buckwheat flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon white sugar (optional)
- Preheat oven to 400F.
- Fill a muffin tin with 12 paper baking cups and spray lightly with non-stick spray.
- Combine the oats and water and set aside for at least 15 minutes.
- In a medium bowl mix together the flour, brown sugar, baking powder, baking soda, salt, and 1/2 teaspoon of the cinnamon.
- Add the Little Spoon Babyblend, maple syrup and egg whites to the oat/water mixture.
- Combine the dry ingredients with wet ingredients, mixing until just combined.
- Evenly divide the batter into the 12 baking cups.
- Combine the rest of the cinnamon (½ teaspoon) with the white sugar. Sprinkle over the top of the muffins.
- Bake for 10 minutes, remove from pan and cool on a wire rack.
- 1 cup fresh organic spinach, packed
- ½ cup frozen organic pineapple chunks
- 1 Little Spoon Avocado Green Apple Broccoli Spirulina blend
- 1 fresh organic banana
- ⅓ – ½ cup water
- Combine and blend ingredients until smooth. Enjoy!