Sometimes, being a working mom is a bit…overwhelming. And I don’t have a commute or an overly stressful job. But there are times it’s just a hard transition from home life to work life, back and forth, day after day.
When we do have weekend days that aren’t jam-packed, I’d love to sit and just…be. Read my book, binge a show, NAP. But the to-do list starts tabulating in my brain and it ruins any enjoyment that can come from a quiet day. I think that’s why I like being busy – I am that person that can delay and delay everything that needs to get done and do so pretty effortlessly, I must say. I’m all about that YOLO!
Today I got a text around 4:20pm. A sweet mom wanting to know if Shea was available to talk to her daughter. As it ends up, it was to apologize for something that happened at school but in that moment it was thinking, “NO! I’m bolting from work at 5pm to squeeze in a 20 minute workout before inhaling leftovers for dinner and getting Shea to soccer by 6pm…she doesn’t have time to talk!”
CHECK YOURSELF, NICOLE! There is just no reason for the angst over a mom just being a sweetheart and helping her daughter to be the same. I bottle up my
stress crazy and it’s irrational, wrong, and yet, managing stress continues to be one of my biggest polishing points in my motherhood journey.
While my girls are taking their sweet, sweet time deciding what they want to be for Halloween (and adding to my mom anxiety) and changing their mind no less than 4 times every time I ask, I am managing my stress on slower weekend days by preparing for the week ahead in the form of PUMPKIN.
Amazon may be SOL for my procrastinators, but I’m not leaving the www hanging when it comes to uncovering some pumpkin recipe GEMS that are well worth the make. I used the stevia-sweetened Bake Believe chocolate chips I love in these, but pecans would swap in beautifully, too! Man, do I LOVE pumpkin! Even better when the baked goods can be breakfast, snack, or dessert!
- 2 1/2 cups old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp baking soda
- 1/2 cup melted coconut oil
- 2 large eggs, lightly beaten
- 1 cup pumpkin purée
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1/2 cup stevia-sweetened chocolate chips*
- Preheat oven to 350 degrees F. Mist an 8x8-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the oats, flour, salt, cinnamon, butmeg, ginger and baking soda. Create a well in the center of the dry ingredients.
- Add the coconut oil, eggs, pumpkin, vanilla, and maple syrup and whisk until combined in the center of the wet ingredients. Use a rubber spatula to fully combine all ingredients.
- Fold in the chocolate chips, reserving a few to sprinkle over the top, if desired. Spread the batter in an even layer, reaching each side of the baking dish. Sprinkle with any reserved chocolate chips.
- Bake for 32-40 minutes or until set and golden around the edges. Allow to cool completely before slicing.
Nutrition Information:Yield: 9 Serving Size: 1 bar
Amount Per Serving: Calories: 336Total Fat: 19.0gCholesterol: 39mgSodium: 212mgCarbohydrates: 43.3gFiber: 5.9gSugar: 12.9gProtein: 5.2g
It’s pumpkin season! Dig in!
- Pumpkin Caramel Bourbon Poke Cake
- Sausage and Pumpkin Pasta
- Pumpkin Oatmeal Breakfast Bars
- Vegan Pumpkin Cinnamon Sugar Donuts
- Pumpkin Pie Bars
- Pumpkin Alfredo
- Pumpkin-Maple Loaf
- Crustless Pumpkin Pie
Weekly Menu: October 8th – 13th
- Saturday: Chili Beans for the Illini v. Iowa game
- Sunday: cauliflower wraps with blue cheese and homemade potato wedges and brussels sprouts
- Monday: leftovers
- Tuesday: Rigatoni with Butternut Squash and Spicy Sausage
- Wednesday: Garlic Mushroom Cauliflower Skillet with fish filets
- Thursday: Dinner out for Book Club