Meal Plan Month: January Meal Plan 1

Happy New Year! I’m glad to be back with my first blog of the year! Enjoy a poorly lit photo of my family over the holidays. The girls’ dresses (and Z’s big purple bow from Santa) are just too cute not to share!

Before the holidays I was trying to plan out some easy blog content for 2021 and posted a poll on my Instagram (follow me here) asking if people would like to see meal plans. The result was unanimous – everyone that answered said “yes”.

Since everyone usually tries to get healthier at the start of the year, and since we’re all cooking more due to restaurant shut downs (although, let’s be honest, DoorDash was the real hero of 2020), I figured posting my meal plans for the month of January would be a fun way to kick the year off on A Pinch of Crazy!

If cooking more, eating healthier, saving money, or trying new recipes are some goals you have for the year, then follow along for the month! Hopefully you can get some ideas that will work for you and your family, tweak what needs tweaking for you, maybe scrap some things all together, and just maybe find a new family favorite!

I will start this meal plan month off by sharing how I usually plan our meals for the week. Over the weekends, we usually eat “last week’s highlights” (my husband’s cute name for leftovers) or go out/get food delivered. Over the weekend is when I begin planning for the following week. To start with, I take a little “kitchen inventory” in the pantry and fridge to see what we have – this little jumping off point ends up saving a lot of money, reducing waste, and fuels my kitchen creativity. The three categories I usually check for are carbs/starches, protein, and produce. Once I plan meals based on what I have, I make a grocery list for items I still need. Then I usually pick up my groceries on Monday so I start the week off with a well stocked kitchen.

So after Christmas and New Year’s Day I actually didn’t have much in the way of leftovers, but I will share what I did end up starting with.

• Carbs: brown rice, a few potatoes/sweet potatoes, oats, instant grits (a treat for my hubs), and a can of crescent roll dough
• Protein: turkey bacon, almond butter, chick peas, tahini, some cheese, and a package of little beef sausages
• Produce: carrots, greens (kale, spinach, and lettuce), cauliflower rice, blueberries, apples, and bananas – this is not really “produce” but I also had a half full jar of green curry paste

Starting with those few ingredients I planned five dinners (leftovers on weekends), and leftovers are used for lunches. I also planned a few breakfast items to meal prep for the week and wrote down snack ideas. These meals are all things I share with my two girls, but I will make sure to include which modifications, if any, were needed for our nine-month-old. Baby and I also eat dairy free (though I am starting to introduce a little here and there), so I will include modifications for that, too.

Breakfasts:

• Pigs in a blanket
• Grits
• Baked oatmeal with almond butter, blueberries, and bananas *this is the only breakfast I fed to the baby, and I added less maple syrup so it wasn’t too sweet for her*

Snacks:

Classic Garlic Hummus

• Hummus with carrot sticks or crackers *I put the baby’s hummus on toast or rolled up in nitrate free lunch meat*
• Boiled eggs (I only did 6 since they weren’t for breakfast)
• Cliff bars for grown-ups, Z bars for our oldest
• Apple slices or bananas with peanut butter
• Pouches and mandarin orange cups for both girls
• Puffs for the baby
• Christmas candy

Dinners:

Roasted Chicken with Carrots

• Monday: Roasted chicken with carrots and potatoes *This recipe is for a whole chicken, but I used just drumsticks and chopped the carrots and potatoes to roast underneath them.*
• Tuesday: Brown rice risotto with mushrooms, kale, and shrimp *I made this dairy free, but topped with cheese for those that could have it and subbed in my chicken stock in place of veggie broth*
• Wednesday: Green curry chicken with coconut lime cauliflower rice, topped with avocado and cilantro *I don’t really have a recipe for this, but I just heated some shredded chicken with the cauliflower rice, added a couple tablespoons of the curry paste, poured in coconut milk, and squeezed a lime in. On this day I also took a meal (chicken tacos) to a friend so I boiled a bunch of chicken, shredded it, and seasoned it like taco meat. This is the chicken I used for the curry; it turned out great!*
• Thursday: Lettuce wrapped mushroom swiss burgers and fries *Again, no real recipe for the burgers, but I usually season the ground beef with salt, pepper, garlic and onion powder, and smoked paprika then cook them in my cast iron skillet. We will top them with sauteed mushrooms and onions, swiss cheese (I will omit this for Baby and I), greens, dairy free ranch, and use lettuce in place of buns.*
• Friday: Breakfast for dinner – turkey bacon (will not give to Baby), scrambled eggs, toast and/or leftover potatoes from burger night
• Saturday and Sunday: last week’s highlights!

Lunches:

• Leftovers
• A couple of days we had outdoor picnics with friends so I packed sandwiches/lunch meat, hummus, fruit, and crackers for the girls and me
• Our oldest went back to her Mother’s Day Out program this week so for her lunch I packed crackers with uncured salami and cheese cubes, a mandarin orange cup, and avocado and cucumber slices

Alright I think I covered it all! My grocery list for this week was basically proteins and snacks, plus of course a giant box of diapers and other essentials such as paper towels and foil. I ended up spending more than I usually do because I actually shopped in person for once and took advantage of coupons I saw to stock up on snacks and essentials; that brought my total for this week to $189. Since I got so many snacks this week, I am hoping next week to get the grocery bill down to less than $100. I’ll come back next week and share!

I hope you were able to get inspired for some meal ideas for your family this week, and that maybe you are able to save some money and try something new. Bask in the freshness of a new year…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Hash Brown Cups

Wow I can’t believe it is 2020! I haven’t written in so long because Zemirah and I had the flu over the holidays, and I am just now feeling better after a month of the yuckies. Technical term. Anyways, I certainly hope everyone’s new year is off to a great start! Now that I’m finally feeling better, I am turning my attention to the baby’s room because she will be here in about 2.5 months! *insert shocked face* I hope to give you all a few more new recipes before I take an extended break, but as always, follow along on social media (clickable links on the sidebar or at the bottom of this page) to keep up with the fun/craziness!

Okay, so back to the new year. More often than not, the new year comes with resolutions to declutter, eat healthier, get into the gym more, and all that good stuff. (My resolution/word for this year is to “release” AKA stop being a control freak. Oops.)  I want to help people with their eating habits because I truly believe what we put in our bodies is the most important thing for our physical, mental, and emotional health. Breakfast is “the most important meal of the day” yet so often rushed and overlooked. These Hash Brown Cups are the perfect breakfast recipe to make ahead of time, pack up to take to work, or even eat on the road, and you can top them with avocados or veggies for extra nutrients. I think these little breakfast cups (and, of course, coffee!) will get your mornings off to a happy, healthy start!

• Servings: 10
• Print

Ingredients

• 1/2 lb of frozen, shredded hash browns
• 3 tbsp of your favorite cooking oil (such as avocado oil)
• Desired seasonings (I used salt, pepper, and spicy garlic salt)
• 10 eggs
• Desired toppings (greens, avocado slices, tomato slices, cheese, etc.)

Directions

1. Line or grease 10 muffin tins.
2. Pre-heat oven to 350 F
3. Heat oil in a medium skillet over medium-high heat.
4. Cook hash browns until brown and slightly crispy.
5. Season as desired.
6. Press the hash browns down into muffin tins.
7. Crack eggs on top of the hash browns and season as desired.
8. Bake for 20-25 minutes until whites are set, and the yolk is the way you like it.
9. Once cooled, store covered in the fridge, top with desired toppings, and heat to enjoy for an easy, filling breakfast!

For more breakfast recipes you can prep ahead of time, check out my Peanut Butter and Chocolate Overnight Oats, Breakfast Bites, Chocolate Covered Strawberry Chia Pudding, and Fruit and Nut Granola. Let me know what your goals are for 2020 (and if it’s just to make it or stop being a control freak like me, that is a-okay!), and what kinds of foods you want to eat more of this year! Soak up this fresh start, set realistic goals, eat your breakfast…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Breakfast Bites

Ding! The toaster sends two pieces of toast bouncing up, ready to be slathered with butter and jelly – a welcome sound to your grumbling tummy. Mornings are usually fairly frantic for people (myself included); trying to get yourself plus a child or two (or three or four) ready to get out the door on time for school/work/morning activities, and breakfast is usually a sad afterthought. It may be quick and easy to grab a yogurt or some toast, but your hunger will return with a vengeance for a nice mid-morning slump, and leave you scourging the office for snacks. I have a great solution for both the harried mornings and the pre-lunch slump: Breakfast Bites!

With just a little before hand prep, you can have a quick, healthy breakfast on hand to grab and go out the door. This is such a versatile recipe – you can use your favorite breakfast meat(s) and vegetables, cheese or no cheese – whatever you have on hand. They reheat great, and are delicious served with Spicy Garlic Salsa or hot sauce. I sent two (with salsa) plus some fruit for my husband’s breakfast, and Zemirah and I each ate one with a small glass of Berries and Greens Smoothie, and we were full until lunch! Do yourself (and your office’s snack supply) a favor, and make a batch or two of these Breakfast Bites!

• Servings: 12
• Print

Ingredients

• 1 cup of chopped breakfast meat (I used sausage)
• 1 tbsp of olive oil
• 1.5 cups of desired vegetables (I used spinach and onions)
• 9 eggs, beaten well
• 1/3 cup of cheese, chopped or shredded
• 1/2 tsp of salt
• 1/2 tsp of pepper

Directions

1. Preheat oven to 350 F.
2. In a large skillet, cook your breakfast meat over medium heat.
3. Remove cooked meat and set aside.
4. In the same pan, add olive oil and vegetables.
5. Lightly sautee vegetables – for about 3-5 minutes.
6. Remove vegetables from pan and set aside.
7. Grease a 12 count muffin tin with coconut oil.
8. In a large bowl, beat your eggs until whites and yolks are combined.
9. Add salt, pepper, cooked meat and veggies, and cheese to scrambled eggs.
10. Pour egg mixture into muffin tins, filling each cup about 3/4 full.
11. Bake for 15-18 minutes, until risen with the edges slightly browned.
12. Store leftovers covered in the fridge for up to a week.

For more breakfast prep ideas, check out my Turkey Sausage Breakfast Bake, Fruit and Nut Granola, Peanut Butter and Chocolate Overnight Oats, and Chocolate Covered Strawberry Chia Pudding. Get your mornings off to a good start, ditch that mid-morning slump…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using these links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Chocolate Covered Strawberry Chia Pudding

I’ve said it before and I’ll say it again: I’m a chocoholic, and I am a lover of all desserts. I don’t discriminate, each dessert is delicious in it’s own way (except you, Jell-O, you’re a sick food and can’t pass as dessert), but I have a special spot in my heart for milkshakes. When my husband and I first moved to California, we lived within walking distance of a burger place that sold those really big milkshakes like in a 50’s diner. Of course, after thoroughly enjoying my usual chocolate covered strawberry shake, I would feel sick from all the sugar and dairy and did not enjoy the stomach ache…but would still usually get one whenever we went. Oops.

The first time I made this chia pudding, I was instantly transported to sunny Southern California and reminded of the flavor of my beloved chocolate covered strawberry shake. It’s a huge bonus that this deliciously sweet pudding is refined sugar free and dairy free – so no stomach aches or wacky blood sugar! Chia seeds are small but mighty, containing 11 grams of fiber, 9 grams of fat, and 4 grams of protein in just one ounce. Plus they are high in magnesium, which has a calming effect, zinc, B vitamins, and calcium. So when people find out you don’t eat dairy and ask about your calcium intake – tell them you eat chia pudding! This sweet treat is perfect for breakfast meal prep, and is delicious eaten as is, mixed with overnight oats, or on top of smoothies or even nice cream. Let’s grab a spoon and dig in!

This recipe is for one half pint mason jar. 

Ingredients:

• 1/8 cup of chia seeds
• 1/2 cup of unsweetened almond milk – this can change depending on the consistency you want
• 1 tbsp of no sugar added strawberry fruit spread or preserves
• 1/2 tbsp of 100% cocoa powder
• 1/2 tbsp of honey and/or pure maple syrup
• Optional toppings:
  • more preserves
  • a drizzle of syrup/honey
  • fresh or frozen fruit

Directions:

• Combine all ingredients in a half pint mason jar
• Stir to combine well
• Cover tightly and store in the refrigerator overnight
• Stir again before eating
• Top with desired toppings and enjoy!

For more sweet breakfast treats, check out my Flax and Oat Pancakes or my Cinnamon Apple Oatmeal – both sure to leave your tummy, and your sweet tooth, satisfied. Don’t forget to pin this recipe by clicking the “pinterest” button down below – that way you can come back to it often. Chia pudding may be something new for you, but I dare you to try it! It’s light, sweet, refreshing, and high in fiber, healthy fats, and calcium. Eat your tummy-ache free “milkshake”, get your calcium in…and enjoy your pinch of crazy!

Perfect Boiled Eggs

Breakfast is important, but hard to make time for, so every Sunday night I do breakfast “prep”, which usually includes boiled eggs, overnight oats, and some form of breakfast casserole. It helps us get our days off on the right start nutritionally, without making us run late! I’ll admit it – I used to hate hard boiled eggs. The chalky texture, the gray ring around the yolk, the smell… yuck! Turns out, that was the wrong way to boil eggs! Well, unless you are trying to boil them to death… then that would be the correct method. So here it is, just in time for Easter, the perfect (in my opinion) way to boil eggs!

Use as many eggs as desired. I usually do 6-8 for weekly meal prep.

Ingredients:

• Eggs – as many as you need
• Water – enough to cover all your eggs
• A bowl of iced water

Directions:

• In a large pot, bring water to a gentle boil
• Just as it starts bubbling, gently add your eggs
• Cover and let the eggs boil for 8 minutes
• After 8 minutes, immediately submerge your eggs in the iced water to prevent them cooking further
• Store eggs in fridge until ready to use

There you have it; a simple way to make tasty eggs with jammy yolks, not that chalky gray stuff. These are easy to peel, too! Eat them with a sprinkling of salt and pepper – perfect for breakfast meal prep or a quick snack on-the-go. For more breakfast prep ideas, check out my Peanut Butter and Chocolate Overnight Oats, Turkey Sausage Breakfast Bake, or Fruit and Nut Granola. You can eat your most important meal of the day and still get out the door on time! Drink some coffee, get a nutritious breakfast, slay that morning carpool or meeting…and enjoy your pinch of crazy!

Whole30 Breakfast Hash

This post contains affiliate links and a promo code. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me!

The Early Bird gets the Quiet Time

I’ve talked in my other breakfast posts about the morning rush. I feel like I just don’t have time to cook an actual breakfast before my husband leaves for work (around 6 AM), and Zemirah and I head out for morning errands and activities. I try and wake up 30 minutes before Zemirah for just a little quiet mommy time, because once she’s up, we hit the ground running! Because of that, meal prep for breakfasts has become necessary around here; it saves time (and money!), and our days start off on the right track!

This breakfast hash comes together in one skillet with salty bacon, tender potatoes, and crispy kale; all ready in about 30 minutes! It reheats wonderfully, and you can simply top with eggs of your choice the morning of! Or eat it by itself, topped with hot sauce, for a spicy, egg-less breakfast. I made this hash for dinner one night, then the next morning, I quickly scrambled some eggs to go with the leftovers.

If you have the time, it would also be amazing with some gluten free biscuits or toast. This gluten free flour is currently 20% off! I’m sure your family would love some tasty biscuits or even some gluten free treats like my Banana Bread with Granola Crumble; I mean, who doesn’t love bread?! 😉

I hope this delicious skillet breakfast hash satisfies all of your family’s breakfast cravings, while saving you time and sanity!

Whole30 Breakfast Hash

Serves six.

Ingredients:

• 6 pieces of bacon, cut into strips (my favorite Whole30 bacon)
• 5 small potatoes (I did a mix of sweet potatoes and russet potatoes; either works, or you can do a mix, too!), cut into one-inch pieces
• Half of a yellow onion, diced
• 3 cloves of garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp paprkia
• 1/2 tsp cumin
• 2 cups roughly chopped kale, stems removed
• Eggs cooked to your liking

Directions:

• Heat a large oven proof skillet over medium heat
• Cook bacon until nearly done
  • While bacon is cooking, heat oven to 425 F
• When bacon is finished, drain off some of the grease
• Add potatoes, onion, garlic, and seasonings to skillet
• Stir to combine
• Place skillet in pre-heated oven for 20 minutes, the potatoes should be tender
• Add chopped kale to skillet, stirring to combine
• Cook for an additional 5 minutes until kale is softened (but it gets a little crispy, too!)
• Top with eggs of your choice (I prefer fried medium or poached)
• Store leftovers covered in the refrigerator for up to 5 days

If you need some more breakfast meal prep ideas, be sure to check out my Peanut Butter and Chocolate Overnight Oats and my Turkey Sausage Breakfast Bake. Anything to save time yet be healthy in the morning is so helpful; I’d love to hear what you do to get your morning off to a healthy start! If you make this breakfast hash, let me know by tagging me on Instagram (mrsmollymills). Have a calm, healthy morning…and enjoy your pinch of crazy!

 

 

Fruit and Nut Granola

A Healthy Snowball

If you’ve read my other breakfast posts, you know that mornings are early and slightly chaotic around here. If you haven’t read my other breakfast posts, you should 😉 I’ll even make it easy for you and leave you links here and here for some easy and healthy breakfast prep! But, seriously, it is tough to get in a healthy breakfast when you are trying to rush out the door in the morning. However, it is so important for your blood sugar and your metabolism…there’s a reason why they (whoever “they” is) say that breakfast is the most important meal of the day!

A healthy breakfast is good for your body, but I’ve found, also important for my mind. If I eat a donut for breakfast (and let’s be real, who eats just ONE donut?!), it is so much easier for me to make unhealthy choices the rest of the day. I will have low energy from my donuts so I won’t want to work out, but I will still be hungry because my nutritional needs weren’t met, so I may binge eat for lunch, and so on. But if I start my day out with a satiating, nutritional breakfast, that sets me on a healthy track for the rest of the day. After my healthy breakfast (and of course coffee), I will have the energy for a morning jog, then eat a healthy snack and drink some water when I get home, and it just snowballs in a healthy way.

So here I have refined sugar free Fruit and Nut Granola which you can prep ahead of time and grab and go! I hope you can make a batch to enjoy throughout your week and start your days with a healthy snowball!

Fruit and Nut Granola

Delicious with milk, plain Greek yogurt, or by itself! Makes about three cups.

Ingredients:

• One cup of old fashioned oats (GF if needed)
• 1/2 cup of almonds, coarsely chopped
• 1/2 cup of walnuts, coarsely chopped
• One tbsp of chia seeds
• One cup of dried fruit, chopped (I did half a cup of apricots, half a cup of dates)
• 1/2 to one tsp of cinnamon
• Pinch of salt
• One generous tbsp of raw honey, plus more for drizzling
• 1/4 cup coconut sugar
• 1/2 cup coconut oil, melted

Directions:

• Preheat oven to 375 F
• Prepare large baking sheet with baking spray
• Combine dry ingredients except sugar on baking sheet
• In a separate bowl, whisk together oil, sugar, and honey
• Pour over mixture on the baking sheet
• Stir until everything is evenly coated
• Spread out in a single layer on baking sheet
• Bake for five minutes, stir, then bake for another 3-5 minutes until desired toastiness
• While still warm, drizzle with additional honey and let cool and harden

I mean no ill will against donuts, but if I start my day with donuts I know my sugar monster will stalk me all day. Who wants a monster stalking them all day?! I hope making this granola gets your monster off your trail and sets your healthy intention for the day. Eat a healthy breakfast…and enjoy your pinch of crazy!

Turkey Sausage Breakfast Bake

The Most Important Meal of the Day

Mornings around here are always “A Pinch of Crazy”. My husband and I wake up around 5:30, and I try and sneak in some Bible reading time and possibly some stretchy yoga before Zemirah wakes up. When she wakes up around 6 (6:30 if I’m lucky, 7 if I’ve won the lottery), she hits the ground running; full of energy and immediately squealing “eeeat eeeat” over and over again, as I’m shuffling around in my slippers, gulping down my coffee, and trying to get us a healthy breakfast pulled together.

Breakfast meal prep helps us make wise choices even on the early, busy mornings. A lot of times I prep mason jars full of Peanut Butter and Chocolate Overnight Oats for David to grab and go…and to eliminate cooking from my morning, as I probably should not be trusted with flames before I finish my coffee. However, if we are craving something more hearty, I like to make a big breakfast bake to last all week. It keeps well in the fridge and reheats in the microwave! You can change it up by topping it with avocado, salsa, or hot sauce.

This can be made with a variety of vegetables, but I always like to include potatoes to help fill us up, and some form of greens. It’s always good to start your day with veggies! If made in an ovenproof skillet, it is a one pan meal, which is definitely a bonus! However, I have also cooked the filling separately, then transferred it all to a 9×9 baking pan. Either way, this healthy, hearty, on-the-go breakfast is fast, easy, and has minimal clean up!

Turkey Sausage Breakfast Bake

Serves 8-10.

Ingredients:

• Half a pound of turkey breakfast sausage (I like Jennie-O because there is not much sugar in it)
• Half an onion, diced
• Two cloves of garlic, minced
• Three medium/large red potatoes
• One cup (packed down) of chopped spinach
• 6 eggs
• 1/4 cup full fat coconut milk
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 1 tsp dried rosemary
• 1/2 tsp rubbed sage

Directions:

• Preheat oven to 375 F
• Grease pan heavily with cooking spray/butter/coconut oil (we all know what a pain baked eggs are to clean)
• Cook turkey sausage, crumbling as you cook
• When almost cooked through, add potatoes, onion, and garlic
• Season with salt, pepper, and dried herbs
• Cover and cook on medium-low until potatoes are soft and onions are tender, stirring occasionally
• In a separate bowl, combine eggs and coconut milk, whisk until well combined
• Whisk in remaining salt and pepper and chopped spinach
• Pour over cooked sausage/potato mixture
• Bake at 375 for 15-20 minutes until the eggs are set

I hope this helps make your mornings run smoother and gets everyone off to a healthy start. Drink that second cup of coffee…and enjoy your pinch of crazy!

 

 

Peanut Butter and Chocolate Overnight Oats

Welcome!

Hi! I’m Molly Mills; welcome to A Pinch of Crazy. I enjoy serving my family healthy meals, but sometimes life gets hectic, so every day and every meal includes “a pinch of crazy”. Since this is my first blog post, I want to share a little bit about myself.

I am a music teacher turned work-at-home mom (I decided I don’t like the phrase “stay at home” because I feel like it implies relaxation…which is definitely not the case!). My daughter, Zemirah, is eighteen months old, and the little darling of our household. My husband, David, is serving as a Sgt in the Marine Corps, but his contract is up in a few months so we will soon be in the “civilian world” again. We currently live just north of San Diego, and are hoping to move permanently to Texas once David gets out of the Corps; both of our families are from the Dallas area, and we miss them so much.

Growing up in a family of five girls, my mother certainly had her hands full with all of the meals she had to prepare. So when we were off from school during the summers, she would have each of us cook one night of the week. I remember being eight or nine-years-old and cooking meatloaf for my family using a recipe from a kids’ cookbook. Everyone loved it; my mom even said it was better than hers (which was so exciting for me to hear), and from then on, I loved cooking. I used to bake brownies and cakes from a box at a young age, and I remember cooking that meatloaf often, along with a few other simple meals. One summer when I was nineteen, I stayed with my cousin for about a month and helped take care of her kids, which included meals. It was then that I discovered how to be creative in the kitchen; coming up with meals based on what we had.

After getting married in 2014, David and I started going out to eat frequently, and consequently, I would get sick; my stomach just could not handle all the fatty, unhealthy foods we were consuming. I gained about twelve pounds in our first year and a half of marriage, and just felt miserable and sick. Then I got pregnant with our sweet Zemirah and continued to gain weight and feel sick. After getting adjusted to having a new baby, I started trying to cook healthier for us, and started really noticing what helped me feel healthy and good. Eventually I discovered Whole30, and now, having done two rounds, I have started truly loving feeding my family healthy, whole foods that are good for us.

Now, having been married for almost four years and having a toddler, I’ve come to be even more creative in the kitchen, utilizing a small budget, and healthy, wholesome ingredients. I am FAR from formally trained, but here I am: just wanting to share ideas and easy, quick, healthy recipes for other people whose lives include a pinch of crazy.

As I mentioned earlier, my husband is a marine. That usually means very early mornings; he is out the door around six every morning, sometimes earlier. What I did NOT mention is that my husband loooves breakfast. I could probably make a big breakfast every day and he wouldn’t get tired of it. He loves it. And I love my husband dearly, but I am not going to wake up at 4 AM to make him eggs, bacon, biscuits, toast, grits, etc.

Enter: the overnight oats. There are all sorts of different ways to fix overnight oats, but this way is our current favorite. Peanut butter and chocolate. Delicious, classic combo. These taste like eating a bowl of Reese’s Puffs…except healthy, and with a boost of energy. Overnight oats are the perfect solution for a breakfast-loving hubby and a sleep deprived wife. I just fix it up the night before, put it in the refrigerator, and he takes a jar with him to work. On busy mornings, Zemirah and I will share a jar, too, and she just gobbles it up! So quick, easy, and darn delicious.

Peanut Butter and Chocolate Overnight Oats

This recipe is for a single serving of oats. I typically make about five servings to last throughout the week, so gather up as many jars as you need for the servings you will be making.

Materials Needed:

• Half pint mason jars
• Spoon
• Measuring cup
• Measuring spoons

Ingredients:

• 1/2 cup of old-fashioned oats (quick oats will get mushy)
• 1/2 cup of almond milk
• 1 tablespoon of chia seeds
• 1 tablespoon of 100% cocoa powder
• 2 tablespoons of smooth peanut butter (with no added sugar)
• 1/2 tablespoon of raw honey (or maple syrup if you follow a vegan diet)
• Optional toppings:
• • a dollop of peanut butter
• • a drizzle of honey
• • chopped almonds and/or walnuts
• • sliced bananas

Directions:

• Put oats into mason jar
• Pour milk over oats
• Put the other ingredients (except toppings) into jar
• Stir everything until well combined
• Refrigerate overnight
• Top with desired toppings
• Enjoy cold or microwave and enjoy warm!

I hope you all enjoy these oats as much as my family does; let me know if you try them. Have a blessed week, and enjoy your pinch of crazy!