chocolate overnight oats


Breakfast has been a broken record of eggs, vegi sausage, toaster waffles and yogurt lately. In a desperate attempt to derail that boring cycle, I went searching Pinterest for some easy recipes and landed on overnight oats. I used this recipe as a starting point then improvised with what I had in my kitchen. We’ve been enjoying these cups all week and I feel like they are a total triumph over our boring breakfast standards.

What You Need || 

1 cup gluten free rolled oats

1 cup coconut milk

3 large strawberries, chopped

1 tbsp cocoa powder

sprinkle of chai seeds

sprinkle of flax seeds

1 tsp vanilla extract

2 tsp maple syrup


1 chopped banana

coconut shavings

What You Do ||

1. Combine oats, coconut milk, strawberries, blueberries, chai seeds, flax seeds, vanilla extract, maple syrup and blueberries in a large bowl. Stir until completely mixed.

2. Half fill a few pint sized mason jars with mixture (mine filled three jars)

3. Chill overnight

4. Stir and add banana and coconut as a toppings

Fall Oatmeal

Pumpkin Oatmeal

I don’t know how it happened but the first day of school hit and so did fall like weather around here. It has me craving all things pumpkin and a warm coffee in my hands. Only thing is, I tend to dump chocolate into any pastry I make {pumpkin chocolate chip muffins yesterday} so I try not to share those with M. And yesterday, when she woke up with a stuffy nose, I thought she should be able to share in the fall comfort flavors. So, pumpkin spiced oatmeal was born.

First I tried adding just Pumpkin Pie Spice but it didn’t have the flavor kick I was looking for. So, I also added the spices I had used in my muffins.

|| Pumpkin Spiced Oatmeal ||

Quaker Oats Old Fashioned Oatmeal

Dash of Pumpkin Pie Spice

Dash of Nutmeg

Dash of Ground Cloves

A little more then a dash of Cinnamon

Splash of Vanilla Coconut Milk

Topped with Craisins

1. Cook Oatmeal according to package instructions (on stovetop with boiling water)

2. Once oatmeal has been added to the water on stovetop, add spices

3. Let water boil out and place oatmeal in a serving cup

4. Add a splash of Vanilla Coconut Milk to taste

5. Top with Craisins

6. Let cool before serving to toddler

PumpkinOatmal2 PumpkinOatmeal3



What’s On M’s Plate || Breakfast Sandwich


Yea. Haven’t seen this in a while have ya’? Well, it’s because I sometimes feel so unqualified to show or tell you about things that come out of my kitchen. I am no master chef. In fact, before M came around, I was more of a ‘whatever comes out of box’ {and I might even burn that} type of cook. But, for her, I try to maintain a well balanced diet and even put the pots and pans to use on a daily basis now. So, whatever, I’m going to show you what this girl munches on because I spend a ton of time making it and damn it, I tried!

|| Open Faced Breakfast Sandwich||

Half a Wheat Sandwich Thin

One Egg

One Slice of Cheese

One Slice of Tomato {hiding under the egg}

A few Avocado Slices {again, under the egg}

One Vegetarian Morning Star Sausage

*Served cut into small pieces with a small dish of blueberries on the side.

Enjoy! Melissa

What’s On M’s Plate


{Quinoa with Avocado and Tofu, Sweet Peppers, Broccoli, Squash, Mango & Pear Juice}


{Mango, Sweet Peppers, Ground Turkey, Sweet Potao, Kale and Peas & Water}


{Tofu and Avocado, Blueberries & Water}

Lets get it straight, M loves to eat. I had to ask a friend once if their child had ever stopped eating or showed signs that they were full. She looked at me weird and said yes. Like most people, her little one ate until she was full every meal and then put down her fork, so to speak. Not my Little M. She would eat all day if you let her. She’ll just eat and eat and then spit up later like it’s no big thing! So, I take a wild guess at how much to feed her at each meal and hope I don’t see it again later. Crazy right?

I’m not a nutritionist and base all my food choices for Little M off my own research, a pretty useless chart from my pediatrician and on my own food preferences. Little does she know that we are working on eating all of our meals because at the magical 12 month mark, bottles will be a goner. I am far more terrified of this then any other change we have had to make with her. Folks, she cries when she finishes a bottle now. She just can not believe that it would dare to be gone! Imagine no bottle. Two months early, I’m starting to mentally prepare! God help us.

Enjoy, Melissa

Consider It: Pancetta



Raising a child and running a house are no joke and, to feel good at it, you have to make sure everyone in your house is well fed. For me, cooking does not come naturally {We’re talking struggle to keep the noodles in my mac & cheese from swimming in cheese soup type of unnaturally}. So, now that I have been doing it for a while and am able to make my own imprint on a meal, it’s a real achievement.

A few weeks ago, in an attempt to copy a local restaurants amazing chop salad, I substituted pancetta for the bacon that the recipe called for. It made all the difference in the world. I even got compliments from our company. {Woo Hoo!} So, I thought the same might apply when we decided on baked potatoes for dinner a few nights ago. Instead of bacon {or gross, bacon bits} I chopped some thickly cut pancetta, threw it in a pan and cooked it up. It didn’t disappoint. So, consider it next time a recipe calls for bacon!

Enjoy! Melissa