Since I began working part-time, I’ve realized how much work is required to get from one day to the next and how much I was sacrificing my sleep, sanity, and health to simply survive. Okay, maybe that’s a tad extreme, but I’m a person who THRIVES on balance. I require both work and play every single day. If I have a run planned and something prevents me from going, I’m irked ALL day. And probably the next day, too. When I have to work late at night, I compensate by hitting up Panera for some computer time and then head to the gym so when I walk in the door at 8:30pm tonight, I’m not feeling as though the day was a complete waste.
Some people say they can’t believe I make time for tennis and hockey, and reading, cooking, and blogging, too. I think it’s vital to my well-being. Mentally, physically, all of it!
Mr. Prevention works very full-time hours. His hours have been extra long as of late and he will never understand how anxious I am for him to get home at night…so that he can lend a hand with the baby, dinner, anything. He can’t fathom my annoyance over his call last night (at 6pm). “We have a lot of tomatoes that are going to go bad. I’m going to stop by the store and get ingredients to make salsa, okay? Do you need anything?”
Folks, we had tomatoes piling to the ceiling on Saturday. And Sunday. How was this not a priority until Monday night at 6pm when I might LOSE IT if I have to pick up one more pea or lima bean from the floor. Sigh. The 314 dishes required to make said salsa? Yeah, those are sitting in the sink for him to deal with. I refuse!
I have a conference to go to across the state later this week, and so Mr. Prevention will be flying solo for an entire 24 hours. I’m scared for him. And Shea. Is he capable? Sure. But until this week, he will have never managed getting himself showered and ready for work while the baby cries for a bottle and the dog whines to get breakfast and out to the bathroom. I’ll have to remind him to make her lunch and bottles and of course we can’t forget the daycare drop off and pick-up. It should give him a good taste of mom-hood. It’ll be good for him to learn the ropes and perhaps gain a bit more of an appreciation for the daily grind. Moms, can I get an AMEN!?
For those crazy mornings. Or, for those EVERY mornings, breakfast cookies are a quick and easy answer to the breakfast blues. I made these cookies, realized that my wee one shouldn’t have honey, and recreated them with maple syrup just so we could both enjoy them. And I could enjoy the fact that they’re easily pulled from the freezer for a super quick breakfast solution. Fall is just about here…bring on the pumpkin!
- 2 cups quick cooking oats
- 2 cups old fashioned oats
- ½ cup ground flaxseed
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp salt
- 4 eggs
- 1 cup pumpkin puree
- ½ cup honey
- ½ cup coconut oil, melted and cooled
- ⅓ cup pumpkin seeds
- 1 cup dried cranberries
- ½ cup walnuts, chopped
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk to combine the oats, flaxseed, pumpkin pie slice, baking powder, and salt; set aside.
- In a medium bowl, gently whisk the eggs. Add the pumpkin puree, honey, and coconut oil; whisk until combined.
- Pour the wet ingredients into the dry and mix until combined; fold in the pumpkin seeds, dried cranberries, and walnuts.
- Using ⅓ cup scoops, place the mixture in small heaps and flatten with the palm of your hand, leaving 2 inches between cookies. Baking for 18-20 minutes or until just golden. Allow to cool slightly before serving or transferring to a wire cooling rack.
Recipe slightly adapted from Leelalicious