food and fitness week 10

Hello!  Adjusting back to the week?  How was your weekend?  We had a jam packed fun filled couple days.  Hunter went to his first lil kickers soccer Saturday morning.  It was SOOO much fun to watch and participate with him.  He had a blast and still talks about it.  They started out with some stretches…

… then got to the fun!  Running, kicking soccer balls and squishy balls, scoring goals (like in the video below), stacking cones and so much more.  I can’t wait to go back again!

We celebrated my neice’s first birthday party, had friends over for dinner, went to breakfast with family in town and were wiped out by Sunday afternoon.  So much fun, but defintely more than we normally do over the weekend.  Let’s take a look at last week’s food & fitness!


Monday – leftover sausage and mushroom cheesy pasta bake + roasted asparagus


Tuesday – beef burgers + roasted sweet potato fries

Wednesday – leftover burgers + salad + grapes


Thursday – veggie lentil mac n cheese (two out of three thumbs up)

Friday – at home date night! cheese plate with sausage, crusty bread and pear

Saturday – jambalaya (so good, will make again!) + apples

Sunday – sausage and onion strata (used up the leftover bread, sausage and cheese from Friday) + pears

I made a big effort to include more vegetables in my meals, and I feel like I did a better job at it.  Closer to the weekend it putters out, but I started out strong!



Monday – evening family walk

Tuesday – went to a body pump class

Wednesday – evening family walk

Thursday – rest

Friday – went to a body combat class + an hour walk with my mom

Saturday – go-go-go all day

Sunday – rested… recovering from the busy day before

I felt like it was a good week of fitness.  Went to two classes and got lots of walking in.  I return to teaching on Thursday!


Isn’t she such a doll?  Love.so.much.

This afternoon I’m alternating my time into 15 minutes increments while the kids nap… something I want to do then something around the house (that I don’t really want to do).  My ‘fun 15 minutes’ is up and now 3 loads of laundry are calling my name.

Tell me something you did this past weekend.  Do you ever break time up like that to force yourself to get things done around the house?



peanut butter, raisin and bean snacker cookies

We all have rough days. Hunter recently had one (lots of tears throughout the day + waking up really sad from his nap). I find that there’s normally a reason for these rougher days: poor night sleep or nap, not eating well or a tooth bothering him are the usual culprits.


On that particular day, after his sad wake up from his nap, we baked cookies. The boy loves being in the kitchen helping and sampling, then having cookies at the end – well that just made it even better.


I’m calling these cookies snacker  cookies because they’re actually quite healthy and would totally work as an anytime snack. Instead of the chocolate chips in the original cookie, which are much more a dessert cookie, I subbed in raisins. Really I did this because we had no chocolate chips on hand, but it totally worked! I love how it’s such an easy way for Hunter to snack on beans too.


peanut butter, raisin and bean snacker cookies

adapted from peanut butter chocolate chip cookie dough bites

Makes about 12 cookies, depending on the size


  • 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
  • 2 tsp vanilla extract
  • ½ cup + 2 tablespoons natural peanut butter, SunButter Natural or almond butter – room temperature
  • ¼ cup honey
  • 1 tsp baking powder
  • a pinch of sea salt if your peanut butter doesn’t have salt in it
  • ½ cup raisins


  1. Preheat your oven to 350°F. Combine all the ingredients, except for the raisins, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the raisins and pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.  {You can also refrigerate the dough for a little bit which will make it easier to handle.}
  4. Bake for about 10 minutes for the fresh batter (closer to 14-16 straight out of the freezer). The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
  5. Best eaten right away when still warm!

After we baked and snacked on these cookies, everything was better. Sometimes you just need a cookie to cheer up your mood a bit.


I’m linking these up to Brittany’s munchkin meals today. Click over to see what other mamas are making for their kiddos.

What’s your cure for a rough day?  Cookies?



blueberry chia seed baked oatmeal + weekend food prep

I feel like the post I wrote after my first day alone with the kiddos was an outlier… that was such an easy day. Turns out two kids are much harder than I made it seem! 100% worth it of course. :). I think over the past week and a half Hunter’s brain made a switch and he realized that Jacob was back to work and mommy was paying more attention to someone else. He definitely wants mommy a lot more now. Thankfully he’s still loving his sissy, he just wants more mommy time too.


Mornings are my biggest challenge. Zoe is normally nursing around the time Hunter wakes, so cooking him breakfast one handed became quite tough. Over the weekend I decided to make my mornings (and dinners) much easier by having breakfast made and waiting in the fridge.


Oatmeal is a favorite, so I decided to give baked oatmeal a go. Turns out Hunter LOVES baked oatmeal! He devoured 2 whole bowls Sunday morning. I love how it’s made ahead (serve it cold or reheated) + so much less messy than oatmeal.


The recipe is below, but first, here’s everything else I prepped.


  • chopped veggies (sweet potato sticks, broccoli, carrots, onions, mushrooms) to use in dinners throughout the week
  • steamed veggies for Hunter (sweet potato, broccoli, carrot)
  • boiled + peeled hard boiled eggs
  • made + cooked beef/pork breakfast patties (for breakfasts + to use in a dinner)
  • cooked Italian sausage (to use in a dinner)

I started with a list and did all but make bread + yogurt for the week. Luckily I’ve already fit those two in these past couple days. Pretty successful way to simplify my week! I especially love having all of the veggies chopped. It has saved so much time when I go to cook dinner.


Blueberry Chia Seed Baked Oatmeal

Adapted from here


  • 2 + 2/3 cups rolled oats
  • 1/3 cup brown sugar (I omitted, but would probably add if I was going to serve it to anyone other than Hunter or myself)
  • 1 + 1/3 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2/3 cup chia seeds
  • 1-1/3 cup blueberries (I used frozen)
  • 1 ripe banana, peeled, diced small
  • 2 + 2/3 cups milk
  • 1 large egg
  • 3 tbsp melted coconut oil (or butter or vegetable oil)
  • 1 tbsp vanilla extract


  1. Preheat oven to 375°F and generously coat the inside of a 13 by 9-1/2 inch baking dish with oil.
  2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, chia seeds, blueberries and banana.
  3. In another large bowl, whisk together the milk, egg, oil and vanilla extract.
  4. Mix the wet into the dry, then pour into the pan.
  5. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Do you have any tricks for simplifying your breakfasts?  Favorite make-ahead breakfast food?