We are officially one week into life with little Beau and I’m starting to feel like myself again (don’t I sound like a new mother?!). He’s getting used to our family and has chewed on pretty much every little kid toy we own. He’s so stinking adorable though so he gets a pass on like everything.
Anyways, late last week this recipe was featured on the ShopRite Potluck blog. They were having a big crock pot sale and this is a perfect recipe if you’re looking to do some weekly meal prep. You can cook this up on Sunday and put it into containers for the whole week for a healthy, delicious breakfast. You can top this with whatever you’d like – berries, nuts, maple syrup, chia seeds, etc., but with the added quinoa, the oatmeal sticks with you a little longer than just regular oats.
This really doesn’t take a long time to cook in the slow cooker either. I can start it in the morning and have it ready by brunch time – which is when I first made this. You can easily double or triple this recipe too so you really have a lot to freeze and eat leftover. Enjoy!
Read on for the recipe and a super cute picture my new dog (because I’m officially a crazy dog lady again!).
It’s the tail-end of rhubarb season here in New York, and my rhubarb plants needed to be seriously cleaned out. We had planted two rhubarbs in our backyard a couple years ago, and we’ve had some great success. I picked it several times this year, and Saturday was my final bounty, I think.
It’s great to grow things in our backyard that actually yield delicious results. I think in another life I’ll move to California and have rosemary bushes for landscaping and pass out from the wonderful smell (too weird?) Honestly, I hadn’t tried rhubarb much until marrying Trevor. He loves a good strawberry rhubarb pie, but we didn’t have any strawberries in the house on Saturday so I did some digging online and came up with this Rhubarb Crumble recipe from the Food Network.
After making this Saturday morning, at the last minute, we ended up visiting some friends that night for dinner, and this ended up being a great thing we had this in the house to bring to dinner (Rule #1: don’t ever show up empty-handed). First off, it was great to get this out of the house (so we didn’t eat the whole pan), but also everyone really raved about it. It ended up being a big hit and fed a decent amount of people (with vanilla ice cream) for only being like a small, square pan of it.
Some notes on this recipe: I didn’t have hazelnuts on hand so I just swapped them out for sliced almonds. I think any nut would do (walnuts would be especially great). Also, don’t be afraid to really bake this. I made sure the rhubarb was quite soft before I took it out of the oven. If you aren’t familiar, rhubarb is really close to celery (very crisp and crunchy when raw) so you want to make sure it bakes down and gets soft and gooey. If you leave it kind of crunchy, it’ll still have that stringy consistency.
Read on for the recipe and enjoy!
Coconut is one of those love-it or hate-it kind of foods.
Me? Love it. Can’t get enough of it.
Trevor? Not so much.
But sometimes you just have to make something for yourself.
I whipped up this quick recipe I found via Twitter last night in no time. And when I say no time, I mean it. From craving to completion, it was 16 minutes flat, and 15 of those are spent chilling the mixture.
Even though Trevor had to pass, they got two thumbs up from my 3 year-old Hadley. And anyone who has a 3 year-old knows: they’re the toughest critics.
So here goes: