Another week, here again. I started this post yesterday with a different recipe…only to find out there was an issue with my SD card and none of the images were saved. NOT COOL.
The week should fly by – I slept on the “hump” of our bed last night. You know, the part between Mark and I that isn’t indented from years of sleeping in the exact same place. Perhaps we need to do more cuddling! Anyway, sleeping on “the hump” after 2 hockey games on Sunday, a long workout after work, and a nice, warm shower was just what this girl needed last night. If only it hadn’t been interrupted by a phone alarm blaring at me to bring me back to reality. I am almost always up before my alarm and I much prefer it that way. An alarm is no way to ease into the day ahead, amirite? At least I got that morning workout in!
You may be looking at our weekly menu wondering what’s going on. It’s a combination of things: 1. Mark traveling, 2. Wanting to be at the beach and/or pool after work, 3. Needing to get in workouts after work, 4. Not wanting to heat up the house, and 5. Being a sweet enough mom to give the kids a week off of all homemade meals.
It’s just enough green and good-for-you that we can all be happy about it. They’ve been begging for hot dogs and so I splurged on uncured turkey hot dogs and dreamy brioche buns. Not going to lie – that sounds like the perfect summer meal for when daddy’s away. The man does NOT care for hot dogs, that’s for sure.
Unlike this week, last week was several new recipes in our household, all of which we enjoyed. I was on the ball – lots of dinner meals and some time spent over the weekend to prepare for breakfast throughout the week. I’ve been on a bit of a yogurt + fruit + granola kick for breakfast but I’m forever a fan of something I can pull out of the freezer in a pinch.
We never tire of COOKIES FOR BREAKFAST! And as a mom and dietitian, I feel great putting these in my kiddo’s hands to gobble up. Packed with fiber and healthy fat and omega 3 fatty acids, these superfood breakfast cookies are a new staple in our house!
- 2 cup old fashioned oats
- 1 cup oat flour
- 1 cup dried cranberries
- 1 cup unsalted pepitas
- ½ cup ground flaxseed
- 2 Tbsp chia seeds
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 2 large, ripe banana
- 6 Tbsp coconut oil, melted and cooled
- 6 Tbsp pure maple syrup
- ¼ cup unsweetened almond milk
- Preheat oven to 325 degrees F. Line baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the oats, oat flour, dried cranberries, pepitas, ground flaxseed, chia seeds, cinnamon, baking powder, and salt until well-combined.
- In a medium bowl, mash the banana against the sides of the bowl using the backside of a fork until few lumps remain. Whisk in the coconut oil, maple syrup, and almond milk. Pour the wet ingredients into the dry and mix until just combined.
- Measure dough out by the scant ¼ cupful and place on prepared baking sheet and gently flatten with the palm of your hand.
- Bake for 15–18 minutes, or until cookies are lightly golden around the edges. Allow to cool completely before removing from the baking sheet.
Weekly Menu: July 14th – 18th
- Sunday: pizza delivery with hockey team
- Monday: leftover tacos with corn, avocado, and Spanish rice
- Tuesday: turkey meatballs with pasta and marinara
- Wednesday: dinner out
- Thursday: turkey hot dogs, sweet potato fries, steamed broccoli