Meal Prep

Cookie Dough Overnight Oats made creamy with cashew butter, vegan yogurt, and chocolate chips. Perfect for meal prep breakfast!

Hello 2025!

It’s been a second since I sat down and wrote a blog post, so let’s see if I remember how to do this. 

Forgive me if I ramble and grumble a little but I promise we will get to a recipe at the end of all of this, ok?

POV: January is a strange month. 

I personally feel a lot of contradictory feelings and energy; anyone else?

On the one hand, there’s this dizzying forward momentum. 

The increase of newcomers at the climbing gym, the annual goal setting we’re witness to via social media, the marketing campaigns promising, “New year, new you.”

On the other hand, there’s an unsettling quietness after a hustling holiday season. 

And maybe instead of goal setting, go getting, and planning all out 2025 vacations, maybe we just want to take a nap. 

Now, don’t get me wrong, I’m still very much into the intention setting world. 

I indulged in a cozy journaling session to think back on 2024, the good, the bad, and everything in between. 

And then followed that session with another to look forward into 2025; to dream, manifest, and cultivate. 

Every year I choose a word of the year; something that sums up the goals I’m trying my hardest to make a reality.

Usually it’s also a word that I choose a little based on feeling, because if it’s the “right” word, I feel a tugging in my gut when I read it out loud. 

This year’s word that gave me butterflies, is SPACE. 

The word might have an entirely different connotation to you than it does for me, and that’s OK! 

For me, it encompasses a feeling of mental expansion, a physical move (that we anticipate making later this year), and a allowance of physical presence.

I’m working on creating this idea and mantra of space slowly but surely.

Kind of like easing back into recipe creation when it felt right. 

(I did promise you that this prologue would lead to something yummy, didn’t I?!)

I want to kick off our 2025 recipe calendar with something easy, accessible, and delicious. 

These Cookie Dough Overnight Oats have been fueling my busy mornings and I’m excited to share them with you. 

They’re made super creamy and cookie-licious with cashew butter, vegan yogurt, and dark chocolate chips. 

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Sweet Potato Pie Baked Oatmeal made with sweet potato, pumpkin pie spice, and candied pecans. Perfect for a fall meal prep breakfast!

Last week I signed up for a 10K run on Thanksgiving Day!

If you’ve been around here a while, you know that I’ve been a runner for over a decade now.

I come and go with the sport, inspired by the seasons and the weather and what races I have on the calendar. 

My longest run was a full marathon I did back in 2022, but these days I’m more of a short distance girlie. 

When I lace up my runners and hit the pavement now, 3 miles feels tough; forget about 26.2! 

But if you know me you know I’m a goal oriented person, and I love having something to work towards and train towards. 

I’m in a season of life where dog training is keeping me busy, but making time for personal goals hits differently. 

So I hit the “purchase” button when I was all fired up about running and excited to enjoy the fall weather. 

Now, I’m feeling slightly sick knowing that this run (and Thanksgiving!) is a short few weeks away. 

If there’s one thing I am good at, though, it’s sticking to a training schedule. 

Well, and making new variations of baked oats to enjoy. 

I’m counting on these Sweet Potato Pie Baked Oatmeal to keep me fueled this fall as I get back on track with running again! 

This dish is made with mashed sweet potato, pumpkin pie spice, and candied pecans.

It’s the perfect energizing fall meal prep breakfast to support your lifestyle with complex carbs, protein, and healthy fats. 

And, it would be a fabulous Thanksgiving breakfast for the whole family!

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Peaches ‘N’ Cream Overnight Oats with vegan yogurt, rolled oats, and peaches. Perfect to make in advance for a healthy breakfast!

Life has been decidedly and deliciously slower the past two weeks. 

After a busy week of travel, M and I took an unplanned “staycation” to catch up on sleep, life, and work. 

Aside from going out for the necessities, AKA groceries, indoor rock climbing, and Nagadi coffee, the car has remained watchful in its parking spot. 

At first I fought the rest, trying to find productivity in the stillness, achievement in the sleep, and accomplishment in the quiet. 

But then I settled into these long and languid summer days. 

Reading ACOTAR with M nestled into the couch, playing card games with our new Yellowstone deck, eating ice cream until my tongue is numb and tasteless. 

It seems like since we got back into town the summer produce scene exploded overnight. 

The zucchini looks greener, heirloom tomatoes are bigger, and the peaches are juicier.

Today’s recipe is one that I developed before our trip, but one that I came back to afterwards because it’s easy, filling, and screams summer! 

AKA perfect for our summer vacation, staycation, and everything in between. 

These Peaches ‘N’ Cream Overnight Oats are made with vegan yogurt, rolled oats, and peaches.

It’s perfect to make in advance for a healthy breakfast to fuel you for whatever summer has in store for you. 

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