Oh, Monday. You’re back again.
Not only was it a busy day at work, but it was also Shea’s 5-year well child appointment and flu shots for both girls. CUE ALL THE TEARS. I mean, I hate getting shots, too…but rationalizing with tiny humans is soul-sucking after minutes #1 and #2. We made it – Shea SOBBED for the finger-stick to check hemoglobin but didn’t cry for the shot…after the nurse agreed to let her sit up to watch. Don’t ask – I haven’t a clue. I wouldn’t be SHOCKED if she ended up in the healthcare field.
Anyway, it was a fun weekend spent in Champaign, Illinois – back on our stomping grounds at the University of Illinois. A staple, grubby campus bar is closing in 2 weeks and so we happily handed over $5 each for the cover charge to join the SEA OF DENIM on a really wet floor to sip on our over-priced Coors Lights while feeling old as you-know-what. We got the selfie with the sign in back of us, that’s all that matters.
Oh, college. How I miss thee. Mark had a repeat of sorts on Saturday night. I left him after 3 (boring) hours to fly solo at his 20 year high school reunion to head back to relieve the babysitter. That was at 10pm. When I awoke the next morning around 7am, I had a text from him at 2:23am saying, “Are you awake? I’m locked out.” Apparently, he ended up ringing the doorbell and his poor parents got up to figure it all out. I slept through it all. He wasn’t 100% on Sunday (duh), but did better than anticipated given the circumstances.
Good thing because Sunday was Shea’s 5th birthday! We celebrated with a tour of the vet school because what 5-year-old wouldn’t want to visit the pathology lab and insert her hand into a cow’s rumen (stomach)? She ended it by cheering on MOM in our hockey game last night: hubby vs wife. Let’s not talk about who won – sore subject.
But before hitting the road yesterday afternoon, I quickly threw together a weekly menu and placed my grocery delivery order. I never want to live a life without grocery delivery. I’d have been heading to the grocery store at 8:30 following my hockey game without it. Or, packing a lunch of…cookies (kidding). These cookies. It was just about all that we had in the house. The girls and I made them last week and I rationed them out despite their pleas for, “One more, please!” Perfect to ring in October and the season of all things pumpkin! Enjoy!
- 1 ¼ cups old fashioned oats
- ½ cup + 2 Tbsp oat flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- ½ cup pumpkin puree
- 2 Tbsp melted and cooled coconut oil
- 3 Tbsp creamy natural peanut butter
- 3 Tbsp brown sugar
- 3 Tbsp pure maple syrup
- 1 egg
- ½ tsp pure vanilla extract
- ¼ cup dried cranberries
- ¼ cup + 2 Tbsp chocolate chips, divided
- 3 Tbsp pumpkin seeds (pepitas), divided
- 3 Tbsp pecans, chopped and divided
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Whisk together the oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt until combined. In a separate bowl, combine the pumpkin, coconut oil, peanut butter, brown sugar, maple syrup, egg, and vanilla until well incorporated. Pour the wet ingredients into the dry and mix until nearly incorporated. Fold in the dried cranberries, ¼ cup chocolate chips, 2 tablespoons pepitas, and 2 tablespoons chopped pecans.
- Add the dry ingredients; mix until just incorporated. Drop on baking sheet in 2 tablespoon balls using a scoop. Gently flatten with the palm of your hand (cookies will not spread) and top with remaining 2 tablespoons chocolate chips, 1 tablespoon pepitas, and 1 tablespoon chopped pecans.
- Bake for 10-14 minutes. Allow to cool completely to avoid crumbling.
Weekly Menu: October 6th – 10th
- Sunday: leftover tacos
- Monday: Hamburger Casserole with brussels sprouts
- Tuesday: spaghetti and turkey meatballs (frozen) with steamed broccoli
- Wednesday: leftovers with green beans
- Thursday: Cranberry, Apple, and Blue Cheese Salad with Cranberry-Apple Cider Dressing + veggie corn dogs for the kids