I am someone who gets up at bright and early every morning because my workday typically starts at 6:30 am.
I love mornings, but getting up for them can be tough enough without having to cook a good meal to get me through a ten hour shift. Over the last year, I have been experimenting with ways to eat a healthy breakfast without having to sacrifice my time for it. I have tried everything from fasting (lets not do that again), to meal prepping baked eggs in a muffin tin, or even just drinking a primer protein drink that mixed into my coffee. But this recipe for a early riser breakfast has been by far my favorite easy meal for the morning. This meal keeps me full all morning long, taste absolutely delicious, and I can even eat it in my car or at work.
1 c rolled oats
1 tbs chia seeds
1 tbs brown sugar
1 tsp cinnamon
1/2 c – 1 c coconut milk
1 tbs peanut butter
1/2 or 1 small banana
I mix these ingredients up in a sealed container and place in my fridge overnight. All you have to do in the morning is grab a spoon and go! And don’t forget your coffee!
Austin and I love love love fresh groceries, but then again who doesn’t! Most people will say that its too expensive to shop healthy and fresh, but Austin and I have found a loophole to this problem, farmers markets. We are lucky that we have almost always lived within a few minutes of local farmers markets.
Every Thursday, Austin, Goose and I head over to the Perrysburg Farmers market to get our fresh groceries. This happens to be one of Goose’s favorite activities. We never take more than $20 with us and we always end up more than enough delicious, fresh, locally grown food to last us throughout the week.
This week we picked up some homemade jam for Austin’s breakfast and sometimes we even use it for our dessert! Our favorite flavors right now are blueberry cloud and strawberry rhubarb.
We also bought:
sweet corn for grilling
peaches for snacking on
the most delicious zucchinis to make bread out of and to eat as a side with spaghetti
these beautiful bell peppers that we will use to mix and match in our evening omelets (breakfast for dinner is a household favorite here) or with chicken and rice for lunch!
I had a little bit of a sweet tooth today, but didn’t want to totally crash my diet, so I whipped up some 3 ingredient peanut butter cookies. Yes, you read that right, only THREE INGREDIENTS! These peanut butter cookies take about 15 minutes from start to finish to make. And they really are a mess free cooking project if you enjoy not having to clean up on your lazy Sunday like me.
Set the oven to 350
1c of peanut butter (creamy, not chunky)
1c brown sugar
If your mixture seems too runny, set in the freezer for 10-15 min to let it firm. Then simply place on a cookie sheet covered in parchment paper, use a fork to press each cookie down and pop them into the oven for 10 minutes until they are golden. This recipe should make 12-15 cookies depending on the size!