Morning Y’all! 

This weekend was unseasonably warm here in Minnesota & boy did we take advantage of it! Windows open in February – hecks yes! Absolutely love getting some fresh air circulated in the house in the dead of winter! That lovely ball of fire in the sky was present all weekend too – feeling super blessed! As per the usual, it’s all about enjoying the little things y’all! I even found time to get the majority of my house work done Saturday so that today, aside from meal prep, I can enjoy the glorious sun & 60 degree (MINNESOTA FEBRUARY!!) ‘heat’ with my man! 

Here’s what I’m making this morning to make life a bit easier during the work week –

• One dozen hard boiled eggs

• One tray of roasted root veggies

• One day worth of Chia Pudding

• One day worth of Overnight Oats 

In addition to sharing our weekly menu, each week I’ll feature a quick meal prep recipe. This week I’m sharing my recipe for Overnight Oats; my absolute favorite non-whole30 weekday brekkie.

Here’s What You’ll Need Per Serving:

1/4 Cup Organic Thick Cut Rolled Oats

1/3 Cup Unsweetened Vanilla Almond Milk

1-2 Heaping TBSP Greek Yogurt

1 TSP Chia Seeds

1 TSP Flax Seeds

Let’s Get Started:

1. Just like my Chia Pudding, this recipe starts the night before you plan on eating it – making it perfect for a grab-and-go weekday brekkie on your way out the door. Grab your container of choice, as usual we’ll be using ball jars here on the farm!

2. Start by adding your oats, chia & flax to your jar.

3. Next add 1-2 heaping tablespoons of Greek Yogurt, our favorite brand is Fage!

4. Last, pour in your Unsweetened Vanilla Almond Milk.

5. Stir, Stir. 

6. That’s it! Toss your jars into the fridge until morning.

7. Fast-forward to morning & top as you please, here’s what we like: 

Me: 1 TSP Almond Butter, Blackberries, Pepitas, Goji Berries & Cacao Nibs 

The Farmer: 1 TSP Almond Butter, Blueberries, Pepitas, Goji Berries, Dried Cranberries 

Tune in next week for my top 5 healthy workday snacks!

Now on to the goodies – check out our menu plan for this week: 

Sunday 

• Brekkie: Egg Bake 

• Lunch: Salad

• Dinner: Curried Ground Turkey 

Monday

• Brekkie: Chia Pudding

• Lunch: Salad

• Dinner: Blackened Salmon with Roasted Root Veggies & Broccoli

Tuesday

• Brekkie: Overnight Oats

• Lunch: Salad

• Dinner: Pulled Pork Tacos 

Wednesday

• Brekkie: Chia Pudding

• Lunch: Salad

• Dinner: Orzo with Chicken Sausage, Sun Dried Tomatoes & Spinach 

Thursday

• Brekkie: Overnight Oats

• Lunch: Salad

• Dinner: Blackened Chicken with Avocado Dream Sauce

Friday

• Brekkie: Chia Pudding

• Lunch: Salad

• Dinner: Sushi Date 

Saturday

• Brekkie: Hi-Lo Diner

• Afternoon Snacks & Brewery Tour 

• Dinner: TBD in Minneapolis

Well y’all there you have it – another week in the books & we’re on our way (wishful thinking here) to spring! Ok, Ok – I know it’s not REALLY going to get warm until June – but I can pretend LOL!  Next weekend our friends Boyce & Bart are visiting from Chicago & we can’t wait to show them around the city! They’ve visited before so we’re looking forward to revisiting some of their favorite spots & showing them a few new ones as well. They arrive late Friday evening – hence the “easy” dinner Sushi date, which I’m super excited for. The Farmer is taking me to my favorite local sushi place, Wakame, and I can’t wait to eat ALL of the sushi! Until next time y’all … 

 

Bon Appetit!