A Full Day of Eating Well From Your Pantry
4 cups oats
1/3 cup milled flax seed
1 cup slivered almonds
2 tsp cinnamon
dash of nutmeg
1/3 cup coconut oil (I use organic, unrefined)
1/2 cup honey
Preheat oven at 220 degrees.
Combine dry ingredients in a large mixing bowl and mix well.
Fold in oil and honey.
Spread on ungreased baking sheet and put in oven for 1-1 1/2 hours.
Stir around on baking sheet every 20 minutes or so to make sure granola browns evenly.
It’s done when it’s started to get crispy. I sometimes let it sit in the oven with the heat off for a while to let it continue to dry out. Do not overcook or your cranberries will be too chewy/hard. The oats will harden up significantly as they cools.
a handful of any or all of the following:
- dried fruit (cranberries are our fave)
- seeds/nuts (we like sunflower seeds and pecans the best)
- flax seed (whole or milled)
1/2 tsp cinnamon
1 tsp sugar or honey
you can also add a tsp of powdered milk or coffee creamer if you like creamy oatmeal
When both my husband and I were working, we’d take a shortcut in this process and combine a dozen or so servings in a large tupperware container or ziplock bag and dish it into our bowls each morning until it was gone.
1 box (16oz) whole wheat rigatoni noodles
1 jar spaghetti sauce
1 can or frozen box (I used frozen) spinach
1 (8oz) can white beans – any kind (I used great northern)
1 tsp minced garlic
Boil noodles as directed. In separate pot, heat sauce, beans, spinach, garlic, and and spices you’d like until just boiling. Remove from heat. Drain noodles and add then to the sauce pot. Mix thoroughly and serve (with cheese sprinkled on top if you’d like).
- Decide what to put in it (suggestions below) and chop up any raw ingredients to cook first.
- Oil your skillet liberally (I use olive oil).
- Sautee any veggies until almost done, meats until fully done.
- In the meantime, boil noodles if you are going to add them.
- Add any pre-cooked ingredients (including noodles).
- In separate bowl, crack eggs (the more you use the thicker the frittata will be) and whisk with a little bit of milk or melted butter if desired.
- Add eggs to skillet with cooked ingredients and stir until well combined.
- Cook on low until eggs start to firm up – stirring occasionally.
- Finish in oven or under broiler until eggs are set. Add cheese near the end if you’re using it.
- Slice into wedges and serve!
- *Spinach, onions, garlic, potatoes, and chicken (what we had this week!)
- *Zucchini (sliced thinly into strips), italian sausage, onion, mozzarella cheese
- *angel hair pasta, kale, leftover turkey, and cream cheese (an accidental success!)
- *leftover bacon, potatoes, and diced tomatoes (a breakfast frittata!)
About Shelagh Cummins
Shelagh Cummins is the founder, editor and Mum-in-chief at Practicalmum.com – an online community parenting resource & blog. She is also the Principal at BizTrainHer.com, a boutique firm specializing in designing, developing and facilitating training for women in business.Web | Twitter | Facebook | LinkedIn | More Posts (452)
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