Category Archives: Breakfasts

Pumpkin Spice Breakfast Cookies DF/GF

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Tuesday afternoon I decided that I wanted to make something pumpkin and healthy for dessert (healthy enough that it would be good for breakfast also!).  I searched for dairy free pumpkin spice breakfast cookies and found a few recipes but … Continue reading →

Weekend Prep

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I woke up late today, but have been busy ever since.  I’m finally sitting down (at 2:30) to blog about all that I have been doing today.

The first thing I did when I woke up was have my coffee, plan my day, and spend time in the word.  Today was day 1 of the Ruth study on She Reads Truth.  This is an old study… one that I missed in the past.  I’m not a huge fan of the one that is happening right now, so I went backwards.  It is fantastic.

Then I made beds (well, I had the kids make their beds but I went behind them and straightened them because I’m a perfectionist).

Then I straightened up the house.  This didn’t take very long because I tend to keep it clean these days.  Plus, I have the kids clean up after themselves.  It helps that they are only home in the evenings and on the weekends.

Here’s what the house currently looks like:

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I updated my meal plan for the month.

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Then I started my meal prep.

First, I cut veggies for lunches and dinners.

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Then I made healthy snack muffins.

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I prepped lunches.

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I made dinners for the nights that I will be going to town.

Veggie and meat sauce

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Whole wheat penne

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Taco meat

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I ordered some items from Walmart.com that I will need this week.  Friday, I will only have to buy ground beef, produce, and dairy!  I will also be picking up some pizzas from Papa Murphy’s for Saturday (my parents will be here).

Next I will be folding and putting away my one load of laundry for the day.

We will end the night by playing games!

 

Green Protein Smoothie

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This is an easy and quick breakfast for the days in which I’m in a hurry.  I use the small smoothie cups that came with my Ninja blender.

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  • 1 cup unsweetened almond milk (sometimes I use vanilla)
  • 1 scoop unflavored protein powder (I use THM because I have it… but I will find something cheaper in the future)
  • 1 frozen banana
  • 1/4 cup frozen blueberries
  • 1/4-1/2 cup kale or spinach (I use frozen)
  • 1 tsp spirulina (optional!)

Place all items in smoothie cup.  Blend.

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Drink!

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Breakfast Tacos!

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This is one of our favorite breakfasts because it stays with us for a long time (until lunch).  It’s also tasty!

Ingredients:

  • 6 golden potatoes (you could probably get away with 3 russet potatoes if that’s all you have), cubed in small pieces
  • 1 red (or any color) bell pepper, diced
  • 1/2 yellow onion, diced
  • 1, 12oz package bacon, cut into small pieces and cooked crispy
  • 12 eggs
  • Nature’s seasons seasoning or salt, pepper, garlic powder, and celery salt.

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  1. Cut veggies

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2.  Cook bacon (pouring off the grease as you go)

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3. Clean pan (if you burn bacon like I did…) and add back some of the grease.

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4. Pour potatoes into the pan and sprinkle with Nature’s seasons.  Cook until   firmly soft.

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5. Combine onions and peppers with the potatoes.  Cook till onions are translucent.

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6.  Pour remaining grease into pan.

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7.  Break open, season, and beat the eggs.

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8.  Place eggs in container with the rest of the mixture and stir!

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We eat this on tortillas with some cheese and salsa!  I prefer corn tortillas but the rest of the family likes flour.  This is a great, filling breakfast!  And so easy if you prep ahead of time!

Meal Planning Sunday, January 1st! (Two Weeks)

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Breakfasts

Lunches

  • Sandwiches on sprouted bread with Hormel natural deli meat and Tillamook cheddar, veggies and hummus, fruit
  • Cottage cheese, boiled eggs, veggies and hummus, fruit, Triscuits
  • Leftovers

Dinners

Week of January 2-8

  • Monday- Chicken and Dumplings in the Instant Pot
  • Tuesday- Pulled pork using our homemade BBQ sauce (for our summer staff that will be here)
  • Wednesday- Dining hall
  • Thursday- Dining hall
  • Friday- Pizza
  • Saturday- Pasta and homemade meat sauce (recipe coming!) and steamed broccoli
  • Sunday- Creamy cauliflower and potato soup

Week of January 9-15

  • Monday- Burrito bowls (brown rice, Instant pot pinto beans, avocado, tomato, cheese, and sour cream)
  • Tuesday- Cheese enchilada stacks (corn tortillas with shredded cheese and canned enchilada sauce) and brown rice
  • Wednesday- Easy Chili and corn bread
  • Thursday- Fish tacos
  • Friday- Pork chops (grilled) and roasted veggies
  • Saturday- Hot Dogs
  • Sunday- Roast, potatoes, and carrots in the instant pot

Snacks

  • Breakfast cookies 
  • Fruit salad
  • Veggies
  • Cheese sticks
  • Homemade Greek yogurt
  • Austin cracker sandwiches (treat!)
  • Organic cheddar “frogeez”
  • Organic animal cookies

Weekly Prep

  • Bake breakfast recipes
  • Cut veggies for lunches and snacks
  • Make fruit salad for the week
  • Bag up veggies and fruit for lunches
  • Make yogurt

Meal Planning Sunday, December 18th

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From now on, I will share my meal plan on Sundays!  I don’t always have recipes handy (I haven’t blogged about many of them), so I will share the best I can!

Breakfasts:

Lunches:

  • Deli meat or cottage cheese, boiled egg, various veggies (cucumbers, grape tomatoes, bell peppers, broccoli, celery, and carrots) with hummus or ranch, various fruits (grapes, bananas, or oranges), and Triscuits.
  • Sandwiches and veggies/fruit
  • Organic Mac N Cheese (and veggies/fruit)
  • Leftovers (for the days I’m home)

Dinners:

  • Monday: Breakfast for dinner (bacon, eggs, biscuits)
  • Tuesday: Eating out in San Antonio (probably Zoe’s Mediterranean Restaurant) because I have a psychiatrist appointment at 4:00
  • Wednesday: Grilled chicken thighs (we use a seasoning from a restaurant called Perini’s Ranch Steak Rub), baked potatoes, and steamed broccoli (I steam it in the Instant Pot and use lemon pepper and sea salt)
  • Thursday: Grilled Pork Chops, roasted squash and zucchini, and salad
  • Friday: We will be traveling (picnic lunch with sandwiches, veggies and fruit, and crackers).  Lots of snacks!
  • Saturday, Sunday:  We will be out of state at my inlaws (I don’t know what we will be eating)

The next week:

Let me know if you have any questions!

Easy Homemade Granola

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Preheat oven to 350 degrees.

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Into a large casserole dish, mix:

  • 6 cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 cup raw pepitas (pumpkin seeds)
  • 1/2 cup raw slivered almonds
  • 1/2 cup pecan pieces
  • 1/4 cup chia seeds

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Roast in oven for 20 minutes (or until coconut is browned)

Melt:

  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1/4 cup maple
  1. Once this is melted, remove from heat and add 1 teaspoon vanilla
  2. Mix sauce into oats mixture.
  3. Turn the oven down to 300, and bake for another 20-30 minutes (until browned and slightly crispy).
  4. You will need to stir it every once in a while.
  5. When you take it out of the oven, you have to let it sit for quite a while for it to cool; it will then be crunchy.

This is amazing over some Instant Pot Honey Vanilla Greek Yogurt!

Crockpot Pumpkin Oatmeal

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I was so excited to find an easy recipe for crockpot pumpkin oatmeal!  I decided, though, that I wanted to change things up a bit, so I’m going to share my changes to the recipe here!

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Here are the ingredients (pictured above):

  • 1 cup steel cut oats
  • 3/4 cup sucanat (or 1/2 cup brown sugar)
  • 1 tsp pumpkin pie spice
  • 1/2 can pumpkin
  • 1 cup unsweetened vanilla almond milk
  • 1/2 can full fat coconut milk
  • 2 cups water
  • coconut oil spray
  1. Spray the crockpot with coconut oil
  2. Mix all wet ingredients with a whisk
  3. Mix in dry ingredients
  4. Pour into crockpot
  5. Cook on low over night
  6. Eat in the morning!

I doubled the recipe and mixed it all up.  I placed some of the liquid into a container and put it in the refrigerator.  I placed the dry ingredients in a bag.  I plan to make it again later in the week.  I prefer it fresh, which is why I didn’t make it all at once.

Breakfast Cookies

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  • 1 cup butter, melted
  • 1 1/3 cup sucanat (or 3/4 cup brown sugar)
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 2 cups whole wheat flour (I use sprouted)
  • 2 cups whole rolled oats
  • 1/2 cup chocolate chips (I use Lily’s because they are stevia sweetened)

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  1. Mix dry ingredients.
  2. Mix wet ingredients in a separate bowl.
  3. Combine wet and dry ingredients.
  4. Fold in chocolate chips.
  5. Scoop heaping tablespoons of dough onto a cookie sheet.
  6. Bake at 350 degrees for 10-12 minutes
  7. Allow cookies to cool on cookie sheet before removing.