Our meals schedule is little off on this day because we had to run some errands in the morning and well into the afternoon.
Breakfast: Daily Harvest Oatmeal (they come frozen)
Flavors: Pumpkin and Cherry. Just add ½ cup of milk into each bowl and heat in the microwave for about 2 minutes, stir halfway. My kids preferred the pumpkin flavor.
Snack box:
Red bell pepper, cucumber, hummus, grapes and no bake peanut butter cookie. Recipe for the cookie can be found https://minimalistbaker.com/3-ingredient-no-bake-peanut-butter-cookies/
Hummus:
1 can garbanzo beans/chickpeas, drained and rinsed
2 cloves garlic
¾ teaspoon salt
1-2 tablespoons tahini
Juice of ½ lemon
Place ingredients in a food processor and blend for about 1 minute. Then, add 3-4 ice cubes then blend again until smooth. I saw this trick on several social media accounts and it makes the hummus creamier without having to use olive oil. If you prefer the olive oil simply add about 1/3 cup while the rest of the ingredients are blending. Store in a tight-lid container, good for about a week.
Smoothies:
1 cup milk of choice
1 banana
1 cup frozen cauliflower
¾ cups frozen pineapple
1 packet frozen dragon fruit
Place ingredients into a blender and blend until smooth
Snack: Grilled PB&J
Make PB&J as you normally would and melt some butter into a pan, add the sandwich and heat for about 3 minutes on each side. Remove from heat and cut in half diagonally.
Dinner: Pasta with Chicken, Bacon and Spinach
Ingredients
10 oz spaghetti, cooked per directions (NOTE: be sure to reserve 1 cup of pasta water)
6 slices of bacon
1 lb. chicken breast, sliced thinly (for faster cooking)
1 small onion, diced
6 cloves garlic, minced
1 (14 oz can) fire roasted diced tomatoes
¼ cup heavy cream
¼ grated parmesan, more if you like
5 oz spinach
Handful of basil, sliced thinly
Directions:
Cook 10 oz of spaghetti, be sure to reserve 1 cup of pasta water. Set aside (add a bit of olive oil to prevent sticking).
Season the sliced chicken with salt, pepper, Italian seasoning, smoked paprika, onion and garlic powder. You can season this with whatever poultry seasoning you like. Set aside at room temp.
Cook the bacon until crisp and set aside. Discard all except 1 tablespoon of grease. Add the chicken and cook until completely done (about 4 minutes on each side) remove and set aside.
Add the diced onion and cook for 4 minutes, add the minced garlic and cook for another 1 minute. Next, add the can of diced tomatoes, season with salt, pepper, Italian seasoning, garlic powder, onion powder and smoked paprika (use the same seasonings as the chicken). Let this simmer for about 10 minutes, add the heavy cream and add the chicken. Next, add the pasta and toss evenly. Add the parmesan cheese and spinach. At this point you can turn the heat off. Cook this until the spinach wilts. Add some of the reserved pasta water to your desired consistency, you probably don’t need to add the entire 1 cup. Add the bacon and gently fold. Sprinkle with basil and you are done.
Dessert: Skillet chocolate chips cookies and ice cream.
Add your favorite chocolate chips cookie dough into a skillet and press down gently (I am using Nestle Toll House). Be sure to cover the entire skillet. Bake at 350 for about 15-18 minutes. Remove from oven and let it cool off. Add your favorite vanilla ice cream and you are done.
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