Make Ahead, Freezable Breakfast Burritos

I made another great “make ahead” recipe today. This time with breakfast in mind! I am not a morning person what-so-ever, waking up and getting dressed in hard enough. Lots of days I don’t have a lot of time to make anything for breakfast or feel like eating, but if I have some yummy things ready to go, I know I’ll have a good start to the day!

Who doesn’t love breakfast!? It’s my most favourite meal. Here’s how you can make your own breakfast burritos to freeze and have on-hand for a quick breakfast!

What you will need:

12 large eggs

1/3 cup of milk

1 package of breakfast sausage

1 green pepper

1 yellow onion

1 can of black beans

1-2 cups shredded cheese (depending on how much you like, I used the pre-shredded kind)

10-12 large tortillas (Whatever kind you like, I used the flour and corn blend this time)

Italian seasoning

Salt & pepper

First you’ll want to take all the breakfast sausage out of the casings and cook while breaking up into pieces. Set aside, let drain and cool.

Finely chop onion and green pepper. Break 12 eggs into a bowl and whisk together with milk. Start sauteing onions and green pepper with a small amount of butter or olive oil, then add eggs and scramble cook until just done, adding a sprinkle of talian seasoning and S&P to taste. Set aside and let cool.

When everything is cool and ready to assemble, put a few tortillas on a plate and cover with a damp paper towel. Microwave for about 10-20 seconds until warm, they’ll be easier to work with and less likely to break this way.

Start by putting some eggs in the middle.

Then add a bit of the sausage, black beans and cheese. I folded the burritos like this: How to fold a burrito.

Lay the burritos seam side down on a tray and put in freezer for about 30-60 mins. Only they’ve froze you can wrap them each in plastic wrap and put in a ziploc bag to store in the freezer.

When you want to eat one simply take out of the package and microwave for 30-90 seconds depending on your microwave. You can even take it out of the freezer and leave in the fridge overnight and cook in the morning.



Sweet and Sour Meatballs – Make Ahead Freezer Meal

This recipe was one of my favourites growing up and still is to this day. Now that I’m in school I have less time to prepare lunches all the time. We also only have 30 minutes for lunch. I love making meals ahead of time and freezing individual portions. They are so easy to just take out of the freezer the night before or day of and ready to warm up at school for a yummy lunch!

Here is how you make my delicious sweet and sour meatballs. I like to serve them with rice and/or quinoa. I tripled this recipe so I could feed  hungry 5 people and also make lunches for myself.

You will need for the meatballs:

1 pound extra lean ground beef

1/2 cup dry bread crumbs (I also use soda cracker crumbs or even panko)

1 1/2 tablespoons ground flax-seed (optional but it adds fiber and omega-3)

1/4 cup milk

2 tablespoons onion, finely chopped

1/2 Worcestershire sauce

1 egg

You will need for the sauce:

1/2 cup packed brown sugar

1 tablespoon cornstarch

1 can of pineapple chunks (with juice)

1/3 vinegar

1 1/5 tablespoons soy sauce (or soya)

First thing you’ll want to do is get a large bowl to mix up the meatball ingredients.

Add the dry ingredients.

Add the wet ingredients!

This is the fun part! Now mix that all up with your hands until well incorporated.

Now once that is all mixed you want to preheat your oven to 375°F and cover your cookie sheet in foil, give it a little spritz with non-stick spray as well. (This will help with clean-up later on).

Begin rolling into little balls! I do mine about golf ball sized or so.

Rolling,rolling, rolling… You’ll begin to have something like this: (Keep in mind I made a triple batch so I have a ton of meatballs haha)

Now pop those suckers into the oven and cook them for about 25-30 minutes. I will cut one of the middle ones in half to make sure they’re done. While those are cooking you can get started on the sauce! =D

Into a saucepan or deep non-stick frying pan add all the ingredients.

Sneak a couple of pieces of pineapple. 😀

Cook it over mid-high to get it cooking then reduce a bit to it doesn’t bubble over or burn. You want to stir this frequently. When you first start it cooking it will be cloudy and watery in consistency. You will know it’s ready when it’s starts to thicken and become glossy and more caramel-y looking see the next two photos:

Not done:


Now once the meatballs and sauce are done I like to add them to a slow cooker or large oven safe dish. (oven at 200) And let them sit together for about 30 mins. Mmmm smelling and looking so good.

At this time I will cook my rice and quinoa. Almost time to eat! 😀

If you’re going to be making individual lunches out of these, get your containers ready.

Once the rice and/or quinoa is done it’s time to eat! YUMMY! I also like to add some chia seeds on top for some extra good-for-you stuff. ^^

I like to put a bit of rice in my dish and a bit of quinoa as well, about 50/50.

Now add some meatballs and sauce on top…

It only shows 5 in the photo but I got a whole other meal out of it after everyone had dished up. So not only did I make dinner for my family and myself, 5 people. I also now have 6 yummy lunches in the freezer ready to take to school or work!

I hope you enjoy this as much as I do, let me know if you try it! ❤

Recipe: Green Tea with Fresh Ginger and Lemon


Green Tea



One of my favorite beverages (and treats)!! I drink this everyday because it’s SO GOOD, and bonus: good for you! We all know green tea is amazing for us, and boosts metabolism! Ginger is wonderful as an anti-inflammatory, stomach and an aphrodisiac. 😉 Lemon helps rid the body of toxins, is rich with potassium and also supports healthy liver function.


What you need:

– your favorite brand of green tea

– fresh ginger root

– fresh lemon

– honey to taste

– boiling water


 Add all ingredients to your teapot, except the honey. Allow to steep for about 4 minutes or longer if you like. Pour into a mug and add a little honey. Mmmm! You can also enjoy this iced if you like! Perfect for any weather. Happy steeping! 😉



Recipe: Healthy, Natural Trail Mix

I adore trail mix! It’s an amazing snack to always have handy. It’s super portable and is a healthy pick-me-up through-out the day or while travelling. I’ve looked at store-bought ones but they’re all filled with SALT and HYDROGENATED OILS, not the mention expensive and usually filled with candy. I decided I would make my own, that way I KNOW what’s going into it. One stop at Bulk Barn and I was set!

Trail Mix


You can tweak the ingredients to your own liking but I find this mix to be fantastic. I also eye-ball most of the measurements in this recipe, so more measurements I give are approximate.


What you will need:

2 cups natural unsalted almonds Lower risk of heart attack and bad cholesterol!

2 cups raisins High in fibre and a great source of energy!

1 cup natural unsalted cashews Full of ‘proanthocyanidins’ which lower cancer risks!

1 cup natural unsalted peanuts Great source of energy and amino acids!

1 cup dried cranberries Packed with vitamins C, E and fibre

1/2 cup raw pumpkin seeds, husked and unsalted Great source of magnesium!

1/2 cup dark chocolate chips (at least 70% cocoa) High in “flavonoids” aka antioxidants

Handful natural unsalted pine nuts Rich in vitamins A, C and D + protein!

Handful husked unsalted sunflower seeds Full of vitamin E, magnesium and copper!

Handful banana chips Packed with iron and potassium!

Mix all together and store in an airtight container. Carry with you in your purse, car, gym bag. Have some by your desk at work! This is a great snack to help curb your appetite and quiet those afternoon munchies.

Homemade Trail Mix


Enjoy this delicious and nutritious snack. Let me know what you added to your homemade trail mix!