School starts Monday and so does our meal plan! Actually I’m starting that tomorrow (Sunday). I planned on my phone this time around because it was just easier. So I’m just copying and pasting here! Dinners: Sunday, 25th- Braised lamb, … Continue reading
Breakfast has always been a struggle. When I worked, I would force myself to eat something or at least drink a smoothie. I have historically never focused on protein in the morning. I was doing good to even get breakfast … Continue reading
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.
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.
This week has been so good! I even have my desire to bake back! It’s been months since I’ve baked. And I used to bake everything from scratch. I don’t know if this energy and these good days will last, but I’m taking advantage of them!
Yesterday, I baked my favorite fall muffins! They were a hit this morning with the kids. Robert mixed some cream cheese, sugar, with a dash of vanilla to top these yummy muffins.
This recipe originally came from Passionate Homemaking (Banana Crumb Muffins), but I have changed it so much that it’s pretty much my own now! Enjoy!
1 3/4 cups whole wheat flour (I use Prairie Gold White Whole Wheat- I buy it at Walmart)
2 tsp pumpkin pie spice
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1 cup pumpkin puree
1 cup sucanat (or 3/4 cup brown sugar)
1 egg, lightly beaten
1/3 cup butter, melted
1. Preheat oven to 375 degrees.
2. Lightly grease 12 muffin cups.
3. In a large bowl, mix together flour, pumpkin spice, baking soda, baking powder and salt. In another bowl, beat together bananas, pumpkin, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
5. Bake in preheated oven for 16-18 minutes, until a toothpick inserted into center of a muffin comes out clean.