Breakfast meal prep

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

A healthier mac and cheese

OMG Baby Boy slept all night last night! From 7:30pm to 6am, fed, then back to sleep until 8am. It’s amazing what a night of uninterrupted sleep can do to a person. I feel human again. I don’t expect it to happen again tonight, but who knows. Maybe we’ll get lucky πŸ™‚

Now on to the weekly recipe. This is a healthier version of mac and cheese that I’ve adapted from an Oxygen recipe. I’ve essentially brought up the spice a level and added kale, corn, and ground turkey to make a complete meal. This is a great make-ahead meal to keep in the fridge for the week, reheating some when there’s no time to make lunch or dinner. I try to make about 2 of these types of ‘long-term’ dishes on a weekly basis, and making a few seafood, steak, or egg dishes fresh.

Mac and cheeseEnjoy!