It seems like I haven’t posted as many recipes these last few weeks, but that’s not because I haven’t been cooking.  I took a lot of your advise and have been working to keep my meal plans simple and easy.  That combined with early morning workouts and less social media has kept my stress levels a little lower these last few weeks.  And I like it!

 

 

But I also really like trying new recipes and so this week is full of them.  Which basically means, I spent Monday cooking and baking up a storm and will spread the recipe love throughout the week.

 

 

Starting with breakfast!  I’ve got an entire bunch of brown bananas and have been wanting to make oats in my crockpot.  Since I also had steel cut oatmeal and almond milk in the house, this recipe was a great place to begin.

 

 

Instead of overnight, I made my oats this morning, while I was grocery shopping and working out.

 

 

When I got home, the house smelled fantastic.  I love all of the spices (I added a few more).  My pictures aren’t so pretty as I just packaged up my oats in 4 pyrex’s for the weak ahead.  I plan on covering them fruit, nuts, and other clean toppings.  As for this week’s meal plan, I’m sure you’re noticing a trend.  Monday is crockpot day.  Tuesday is the BOY’s day.  Wednesday is the BOY’s late night, so I’ve been making salmon, and Thursday is perfect for leftovers : )  Nice and Simple!

 

When my oats were done, I quickly washed out my crockpot and got ready for tonight’s dinner.

More Recipes to Come…

 

 

Meal Plan 2/24/14

Monday: Crockpot Thai Peanut Chicken from Rachel Schultz

 

Tuesday: Pork Chops

 

Wednesday: Salmon and Veggies

 

Thursday: Leftovers

 

Breakfast: Slow Cooker Banana Oatmeal

 

 

Slow Cooker Banana Oatmeal

Adapted Slightly From The Lemon Bowl

Serves 4

 

Ingredients

1 cup steel cut oats

1 ripe banana – mashed

2 cups almond milk

2 cups water

4 tablespoons flax seed meal

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon nutmeg

½ teaspoon cloves

Optional Toppings: banana slices, walnuts, coconut, chocolate chips or brown sugar

 

Directions

Place all ingredients in slow cooker* and stir until well combined.

Cook overnight or all day on Low for 8-10 hours.  (It only took me 4-5 hours while cooking on low.)

Stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated.

Serve warm with toppings.

Store in fridge in airtight containers or freeze.

 

NOTE: I probably should have used a crockpot liner for easy clean up with this recipe!