I like to prepare breakfast for the week in one shot, for both the Mr. and I. I package up whatever breakfast I make in individual glass containers and leave them in the fridge. That way, we can grab a serving in the morning to eat or before we walk out the door. For the past couple of weeks, I’ve been making and tweaking a slow cooker oatmeal recipe. It’s super easy to make and you can prepare everything the night before the week starts.
Pumpkin Pie Protein Oatmeal (serves 6)
- 1 cup steel cut oats (not the fast cooking type)
- 5 cups unsweetened almond milk
- 1/2 cup pureed pumpkin (not pumpkin pie filling!)
- 5 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 2 scoops vanilla protein powder
- 1/2 cup chopped pecans
Combine all ingredients in a slow cooker except for the protein powder and pecans. Set on low for 8 hours (mix mid way if you can to prevent a skin from forming). When done, mix in the protein powder. Package the oatmeal in your containers and add pecans on top.
Fats per serving: 11.6g
Carbs per serving: 35.2g
Protein per serving: 18.3g
I recently had my second child and am beginning to plan my year of getting back into shape and achieving my best self. In preparation, I purchased Jessie’s Girls Home Edition program, and will be starting it once I get the ok from my doc in a month or so. Part of the program involves tracking your macronutrients (fat, protein, carbs), which can be tricky and definitely something to get used to. So I decided to start this now in order to get the hang of it by the time I begin the workout program. I calculated my macro allotment based on my current weight and limited physical activity, and adding an additional 500 calories towards carbs and fats to support breastfeeding. Once I start the workout program, I’ll recalculate my macros, as they will increase due to an increase in physical activity. What I like about this system is that you can eat whatever you want, as long as they fit within your macro allotment. I downloaded the app My Macros+ to my iPhone and am ready to go. I am now playing around with recipes that I can frequently access and incorporate into my lifestyle.
Below is one of these recipes. The Mr. and I love having chia puddings for breakfast, and I’ve tweaked my recipe by incorporating protein powder. It’s delicious and satisfying for breakfast! I make a big batch to last all week, for both the Mr. and I. It keeps very well in the fridge, just add your berries before serving.
Vanilla Berry Chia Pudding
Makes 10 servings
- 1 cup chia seeds
- 4 cups unsweetened almond milk
- 1/3 cup maple syrup
- 2 scoops vanilla whey protein powder
- 1 tsp vanilla extract
- 1 cup berries
Combine all ingredients except the berries, mix well. Let sit for 10 minutes and mix again. Refrigerate overnight. The next morning, the pudding is ready to go! Just add your berries for the day.
Last night was a toughie–Baby Boy woke up at 3:30am for a feeding, which was great because that gave us a 6hr stretch of sleep, but he wouldn’t go back to sleep for hours! By the time we got him to sleep, we were wide awake and it took us another hour or so to fall back asleep. Sigh. Tis life with a 3 month old! So of course, I woke up tired and didn’t go to my Mom & Baby bootcamp. But I’m hoping I can catch a nap today and do Day 2 of the DailyHIIT 30-day challenge. I did Day 1 yesterday and it was definitely tough, but you keep going knowing that it’s only for 12min. Gotta get that body back!
Once I changed and dressed Baby Boy, I put him in his little reclining chair and made a quick breakfast–egg in a hole! It’s a super quick breakfast, easy to make, and the toast actually makes it easier to flip the egg. Start with a slice of toast and use a wide glass to cut out a hole.
Heat some coconut oil in a small frying pan, place the toast in the pan, and crack an egg in the hole.
Easy peasy! I ate my toast with some pickled hot pepper slices and honey mustard. And can’t forget about my nursing tea either.
Next up: Kimberly Snyder’s recipe challenge–making my own version of her sweet potato salad.
Sweet Potato Salad with Cashew Sauce
- 2 sweet potatoes, peeled and diced into 1-inch chunks
- 1/4 red onion, diced into small pieces
- 1 small yellow pepper, diced into small pieces
- 1/2 batch of my cashew sauce
Steam the sweet potato chunks until soft. I usually cook the potatoes in about 1-inch of water in a pot, boil, then simmer for about 15min. Place the potatoes in a bowl, add onion and yellow pepper, and mix in the cashew sauce. Serve at room temperature.