January 2018: Meal Planning Month
This year instead of making a long list of resolutions at the beginning of the year, we’re sharing a different goal each month. Each month we’ll share the tips and tricks we learn on the way as well as some recipes to go with each theme. This month we’re going to get better about meal planning. Our meal planning game has definitely improved a lot since last year, but there’s still room to get even better. We want to eat better to keep up the health goals we’ve achieved over the last year. We also want to save money. Meal planning helps with both of these things.
This month we’ll be posting recipes as usual, with ingredients and directions for making the dish. We’ll also be posting directions showing how we pack up leftovers to make healthy meals a snap throughout the week.
One of our favorite breakfasts to make ahead, especially in the winter, is slow-cooker oatmeal. It’s super easy, fast, and lasts for 2-3 days depending on how many children are in the mood to eat it.
1 cup steel-cut oats
4 cups water
1/3 cup almond milk (coconut milk is also delicious)
1 Tbsp nut butter (we used cashew)
Chopped fruit (this time we’re using kiwi; you can do one kind or a combo of different fruits)
Pop the oats, water, and almond milk in the slow cooker. Set on low for 8 hours. Go to sleep. Wake up and top your delicious oatmeal with nut butter, fruit, and anything else you want, with kiwi and cashew butter we added a little maple syrup. In the summer we love to do berries, almond butter, and granola.
For later in the week, package the leftover oatmeal in 1 cup or 1/2 cup portions. Place a tablespoon or two of nut butter in another small container and some chopped fruit in one more container. Pack a portion of oatmeal, a portion of nut butter, and a container of fruit into a freezer bag until you’ve portioned out all of the oatmeal. Then you have all the components for a delicious breakfast whenever you want it.