Tag Archives: freeze ahead

Multigrain Pumpkin Pancakes with Speculoos Cookie Butter


If you’ve never had speculoos, or Cookie Butter, as they call it at Trader Joes, then you have not truly lived.  It is just what it sounds like, a spread made with ground up cookies.  The cookie, in this case, is a ginger spice cookie and pairs nicely with pumpkin.  It’s also great right out of the jar on a spoon.  As most truly yummy things go, though, it offers little nutritional value.  Don’t let the peanut butter-like consistency fool you into thinking that it’s healthy.   Just a little bit is all you need.

I made this recipe for my picky eater, Gabe.  Like most 3 year olds, he won’t touch a vegetable.  He will, however eat just about anything in pancake form.  The pumpkin in these pancakes adds vitamin A and fiber.  It also brings moisture to the pancakes, which can be on the dry side if made according to the package directions.

Speculoos can also be found in larger supermarkets in the world foods section if you don’t have a TJ’s nearby.  These pancakes would also be great with apple butter or maple syrup.

– 2.5 cups Multigrain Pancake Mix, (I used Trader Joe’s brand)
– 1 can Pumpkin
– 1/4 cup Vegetable Oil
– 2.5 cups Milk, (approximate amount)
– 1 tablespoon Pumpkin Pie Spice
– 1 tsp. Cinnamon
– Whipped Cream Cheese, optional
– Speculoos Cookie Butter, about 1 tbs per serving

1. Combine pancake mix, oil, pumpkin, spices, and milk in a large bowl and stir to combine. More or less milk may be needed depending on the pancake mix used, just add enough to get a good pancake batter consistency.

2. Drop by 1/4 cupfuls on to a preheated 350F griddle and cook for 2-3 minutes per side or until golden brown (and orange, of course!).

3. Serve with whipped cream cheese and a smear of cookie butter.



High Protein Beef and Quinoa Burritos

I don’t have a picture of these because, well, they look kind of gross to be honest.  Quinoa really isn’t the prettiest ingredient unless it’s used in a salad or in a pilaf-style side dish.  That said, these are pretty tasty, and the quinoa helps to dilute the amount of fat contributed by the ground beef.  I used 90/10 ground beef for this recipe.  Also, if you’re new to quinoa, you can use less, just be sure to adjust the seasonings accordingly.  2 cups of cooked quinoa roughly equals the volume of 1 lb of cooked ground beef, so this is approximately a 50:50 mixture.  I make these on a weekend and freeze them for a quick lunch or dinner — just pop them in the microwave for about 3 minutes and they’re done!

I’ll post the nutritional info this weekend, once I get my MacGourmet fully up and running.

Yield: 8 burritos


  • 2 cups quinoa, cooked
  • 1 pound ground beef
  • 2 packages taco seasoning
  • 1 can refried beans
  • 2 cups shredded mexican style cheese
  • Water, as needed for taco seasoning (check the package directions)
  • 8 tortillas 8-inch flour tortillas
  • as needed salsa or taco sauce, optional


1. Brown ground beef in a large skillet, drain well.

2. Add cooked quinoa, taco seasoning, and water as needed (following package directions for taco seasoning preparation).

3. Assemble burritos using approximately 2 tablespoons of beans, 2/3 cup beef/quinoa mixture, and 1/4 cup shredded cheese.

4. Roll up and serve with salsa, chili sauce, sour cream, and other condiments as desired. For freezing, wrap in wax paper and place in a freezer bag.