Yummmm overnight oats! There are so many chores to do every morning before we get out the door, and the days where I can cross “cleaning the kitchen” off the list before I even sit down are my favorite. This jar held raw oats soaked overnight in milk and yogurt, a pinch of salt, chia seeds, peach and banana. Plus the sunbutter in the jar!
Next up we have a much larger looking breakfast that was probably the same nutrition: scrambled eggs, peach and buttered toast.
Pancake day : ) I made blueberry pancakes with lots of extras on the side. All drizzled in a freshly opened jar of sunflower butter!
More overnight oats – this time in a bowl with tons of berries embedded inside. Plus sprinkles of cinnamon and a blob of sunbutter on top.
And finally…a raspberry blast bowl! Raspberry Siggi’s yogurt with fresh rasp, chia seeds and Great Harvest Raspberry Swirl bread “croutons.” Texture heaven!
From the lunch bunch…
Panera with a friend while out running errands. I had a chicken and avocado salad and some broccoli and cheese soup that I shared with Mazen, who had his own grilled cheese.
The next day I made a quesadilla with some leftover Cook Smarts olive and cheese chicken, plus a side salad with leftover parsnip fries and watermelon on the side.
Next up was leftover Cook Smarts orzo salad. An all-in-one bowl delight. A plum on the side that the toddler stole most of!
Next I had scrambled eggs, leftover kale salad and leftover grilled veggie and avocado salad. This was such a nice change from a typical leafy green salad. Plum on the side again!
And finally a Whole Foods salad. Kale salad, tofu, cod, noodles, sweet potatoes and melon.
This first dinner I prepped at nap time so it was easy to cook off at 5. Maple Soy Baked Salmon with baked squash (a weird kind from the market!) and quinoa made in the rice cooker topped with parmesan and butter.
The next night I also had my meal plan organized and made these meatball “muffins.” The same recipe I shared yesterday : ) They were served with slaw and leftover quinoa with Parmesan. (With parm and butter is the only way I’ve discovered I love quinoa!)
We also made two Cook Smarts dinners from my favorites list –
First olive tapenade chicken with melted cheese. LOVE this dinner. Leftover squash and Cook Smarts lemon parm asparagus on the side.
And Tuna Orzo with olive tapenade dressing mixed in. I love all the artichokes in this dish!
Like my new porch sign!? Haha. I try!
Proud to be an American on this day