Tag Archives: meal prep

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!

Chocolate Covered Strawberry Chia Pudding

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!

Perfect Boiled 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 OatsTurkey 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!

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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!

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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!

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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!

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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

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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!

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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!

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