I have an easy granola recipe that I have used for many years. This year I decided to make it into a pumpkin spice granola, and I’m in love. It is amazing. It’s also pretty easy! Into a large casserole … Continue reading
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
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:
I updated my meal plan for the month.
Then I started my meal prep.
First, I cut veggies for lunches and dinners.
Then I made healthy snack muffins.
I prepped lunches.
I made dinners for the nights that I will be going to town.
Veggie and meat sauce
Whole wheat penne
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!
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.
- 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.
This is one of our favorite breakfasts because it stays with us for a long time (until lunch). It’s also tasty!
- 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.
- Cut veggies
2. Cook bacon (pouring off the grease as you go)
3. Clean pan (if you burn bacon like I did…) and add back some of the grease.
4. Pour potatoes into the pan and sprinkle with Nature’s seasons. Cook until firmly soft.
5. Combine onions and peppers with the potatoes. Cook till onions are translucent.
6. Pour remaining grease into pan.
7. Break open, season, and beat the eggs.
8. Place eggs in container with the rest of the mixture and stir!
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!
- Banana Chocolate Chip Power Cake Muffins (Week 1, double batch and freeze one)
- Green Smooth pancakes (Week 2, triple batch and freeze)
- Green smoothies (frozen banana, frozen kale, frozen blueberries, unsweetened almond milk, protein powder, spirulina)
- Scrambled eggs in corn tortillas with salsa and shredded cheese
- Homemade Greek yogurt and homemade granola
- Pop tarts 🙂 (treat!)
- 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
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
- Breakfast cookies
- Fruit salad
- Cheese sticks
- Homemade Greek yogurt
- Austin cracker sandwiches (treat!)
- Organic cheddar “frogeez”
- Organic animal cookies
- Bake breakfast recipes
- Cut veggies for lunches and snacks
- Make fruit salad for the week
- Bag up veggies and fruit for lunches
- Make yogurt
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!
- Instant Pot Honey Vanilla Greek Yogurt
- Easy Homemade Granola
- Eggs in corn tortillas (with cheese and salsa)
- Eggs on a whole wheat English muffin
- Green Smoothie: Almond milk, frozen bananas, frozen blueberries, frozen kale, protein powder, spirulina
- Pop Tarts (ha!)
- 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)
- 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:
- Monday-Tuesday: Out of State
- Wednesday: Instant Pot Tomato Basil Soup and grilled cheese
- Thursday: Instant Pot Whole Chicken (recipe to come!), baked sweet potatoes, and salad
- Friday: Hot dogs (uncured on wheat buns)
- Saturday: Hamburgers (New Years Eve!)
- Sunday: Instant Pot Chuck Roast and Veggies
Let me know if you have any questions!
Preheat oven to 350 degrees.
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
Roast in oven for 20 minutes (or until coconut is browned)
- 1/2 cup coconut oil
- 1/2 cup honey
- 1/4 cup maple
- Once this is melted, remove from heat and add 1 teaspoon vanilla
- Mix sauce into oats mixture.
- Turn the oven down to 300, and bake for another 20-30 minutes (until browned and slightly crispy).
- You will need to stir it every once in a while.
- 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!
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!
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
- Spray the crockpot with coconut oil
- Mix all wet ingredients with a whisk
- Mix in dry ingredients
- Pour into crockpot
- Cook on low over night
- 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.
- 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)
- Mix dry ingredients.
- Mix wet ingredients in a separate bowl.
- Combine wet and dry ingredients.
- Fold in chocolate chips.
- Scoop heaping tablespoons of dough onto a cookie sheet.
- Bake at 350 degrees for 10-12 minutes
- Allow cookies to cool on cookie sheet before removing.