It’s official – I don’t love the way I’ve structured these weekly posts. I took some time to resctructure these posts and feel really great about what I came up with. However, I don’t want my “weekly project” to suffer so I’m posting this, albeit a few days late, for posterity.
For posterity and continuity, you guys.
Somehow, it’s the end of January. Early in the week upon reflecting on this truth I felt really sad. I’ve gotten so much more accomplished to start this year than I have any years past and still it doesn’t feel like enough. But as the week progressed I was able to begin reflecting on all our successes so far this year instead of on all the things that haven’t gone as planned. So today I’m feeling accomplished, and hopeful.
Julian’s been a RIOT this week. Happy and easy weeks are always so welcome around here. He’s officially speaking in sentences and already saying the funniest things. His Papa called this week and asked him how his day was. “Great… Cool!” We made the yummiest batch of oatmeal in the crock pot and everyone was a fan. Julian kept holding up his bowl and saying “More… Blue… Berries… Pweeeeeese!” Don’t know how my no will stand up to that cute “pweeese” of his, but he’s been such a babe this week I don’t have to worry about that just yet.
Speaking of oatmeal, one of my last resolutions was focusing more on my health this year. It’s so great to stand up to myself when the usual “I’m tired… I’m a mom… I deserve this extra cookie” thoughts float into my brain. All of those things are true, but it’s also true that being able to run around with my grandchildren is going to take work. I have health challenges on both sides of my family tree that I take very seriously. Because of this, making sure we ALL eat a healthy and balanced meal each morning as opposed to the toast I’d been having was really important to me. Enter these oats.
Oh, mama, these things are a true treat!! The first batch was, dare I say, too creamy, since I’d included some whole and almond milk, but the ease of the breakfast combined with the customizability is too good to deny.
The babe had his with blueberries and some whole fat Siggis yogurt, Dad had his with peanut butter, and mom had hers with bananas and pecans. The best part was I wasn’t starving by 10 am AND because of that I made a healthy snack choice!
The recipe is so simple I couldn’t wait to share it on Instagram but I’ll include it here, you know, for those anti-social media folks.
Crock Pot Steel Cut Oats:
I brushed my crock pot with some coconut oil then in went a cup and a half of steel cut oats, 2 cups of whole organic milk, a half cup of unsweetened vanilla almond milk, and a half cup of water (but any 6 cups of liquid will work). Then I added a healthy splash of vanilla extract, a healthy sprinkle of cinnamon, and about 2 tablespoons of really good maple syrup. I set it on low for 8 hours and the result was a healthy and hearty lunch that we all enjoyed with our own fave toppings.
It was a great week which included the first snow of the year… (let’s hope it’s also the last!)