Over the past few days, I have been more thankful than ever for our freezer stash of food. Unfortunately, that thankfulness stems from the fact that we have been digging into what is supposed to be post-baby goodies and meals. But there’s been a bit of a change in plans, so it’s so nice to have the option of using the freezer.
Last week, a severe bout of false labor (steady contractions every 6-7 minutes for several hours) had my husband and I taking a trip to the hospital on Thursday morning. While it did turn out to be false labor, we found out that the baby is breech. So our best laid plans for a fifth natural birth have been dropped, unless the baby surprises us all and flips to a head-down position. We will be scheduling a c-section for the 39 week mark. For me to make it to 39 weeks will take nothing short of a miracle given my history of early deliveries. Since almost any kind of activity triggers another bout of contractions, I’m pretty much grounded until then.
While I’d love to still be focusing on filling up the freezer even more instead of depleting its reserves, I am so thankful for the meals we’ve been enjoying with minimal effort on my part. I am still hoping that we can leave a good portion untouched as I know we’ll now need it more than ever after the baby is born. So I’m trying to plan some easy meals for the next few weeks, especially ones that can be stretched for more than a day. Every day seems like a new adventure though and I feel like a walking time bomb. I guess we’ll just have to take it a day at a time and be grateful for each extra day.
I was hesitant to pull a loaf of Tropical Carrot Bread out of the freezer since I was really looking forward to having a slice or two for breakfast while nursing a newborn. But it was just calling to me (and the kids) the other day. We made quick work of it and polished the whole loaf off in a day between breakfast and after school snacks.
Tropical Carrot Bread
- 3 eggs
- 2 c. sugar
- 1/2 c. vegetable or canola oil
- 1/2 c. applesauce
- 1 c. finely shredded carrots
- 1 8 oz. can crushed pineapple, undrained
- 2 t. vanilla
- 3 c. flour
- 1 c. shredded coconut or coconut flakes
- 1 1/2 t. cinnamon
- 1 t. baking soda
- 1 t. salt
- 1/4 t. ginger, optional
- 1/4 t. nutmeg, optional
1. In a mixing bowl, beat together the eggs and sugar until light and fluffy, about 2 minutes. Add the oil and applesauce; beat an additional minute. Then add the carrots, pineapple and vanilla; beat just until combined.
2. In a separate bowl, whisk together the remaining ingredients. Slowly add into the mixing bowl, beating or stirring by hand just until completely moistened and combined.
3. Evenly divide the batter among two greased loaf pans. Bake at 325 degrees for 60-65 minutes, until a toothpick inserted in the center comes out clean.