If you know me at all, you know I love sweets. I’m all about simple recipes for sweet treats that I can enjoy and not feel guilty about. When I saw these Banana Oatmeal Cookies, I knew they would be perfect for the freezer in prepping for our girl to arrive. They are sweet, they are carbs to help boost milk supply for me, and I don’t feel bad about indulging because I know exactly what’s in them.
This is an adapted recipe–the original calls for raisins (which, I mean, if you could have chocolate chips instead of raisins, that’s always a good call) and walnuts, which my kiddo is allergic to. So I’ve changed just a couple of things to make these safe for him and more likely that he’ll eat them too!
Banana Oatmeal Cookies (adapted from Fixate)
1 cup dry old-fashioned rolled oats, gluten-free
2 tsp. ground cinnamon
¼ tsp. sea salt (or Himalayan salt)
2 medium ripe bananas, mashed
1/3 cup dark chocolate chips
Preheat oven to 350° F.
Lightly coat large baking sheet with spray. Set aside.
Combine oats, cinnamon, and salt in a medium bowl; mix well. Add bananas and chocolate chips; mix well.
Drop by rounded Tbsp. onto prepared baking sheet to form 16 cookies; flatten cookies with a spatula. Bake for 14 to 15 minutes or until firm.
**For my container friends, 1 cookie is 1 yellow and works as a refeed option for 80 Day Obsession!
With a baby coming sooner rather than later, I wanted to make sure I had some healthy meal options for the freezer. Lord knows I’m not cooking for a bit, and my husband probably won’t be feeling up to it either! We are blessed with a great church family who have already told us they’ll be setting up a meal train (woot woot!), but I wanted to have some options for our freezer, as well.
- Cauliflower crust pizza–we love the CauliPower brand! It’s easy, it’s pizza, my kiddo will eat it without fighting us on it, and it makes me feel better than other frozen pizzas.
- These blueberry muffins–now that we know my kiddo is allergic to tree nuts, we don’t use almond flour and just sub in gluten free flour. These muffins are healthy and filling as a breakfast or a quick snack.
- Gluten free waffles–we love these blueberry waffles and they work for breakfast or a quick dinner
- Homemade burger buns–these aren’t “healthy” per se, but they taste amazing, I know what’s in them, and we can use them for all kinds of sandwiches
- Tomato sauce–yes I use canned sauce too, but this sauce is flavorful and perfect for our favorite sloppy joes!
- Black bean soup–you can make a batch, and freeze in individual servings or in servings of 2-4. This is true for any soup!
- Italian Pork Roast–this is a recipe I’ll prep beforehand, put in the freezer, and then dump into the crockpot to eat that night.
- Maple Mustard Chicken and Potatoes–again, prep beforehand, keep in freezer, then cook in crockpot.
- Chicken Fajitas–prep, freezer, crockpot. Sensing a theme here?
- There are 3 weeks worth of slow cooker recipes on this blog!
If you prep meals ahead of time to cook in the crockpot later, be sure you clearly write on the baggie to label what the meal is, how long it needs to cook, and when you prepped the meal. Those meals are good in the freezer for 3 months.
What are your go-to freezer staples? I’d love to get a few more ideas before it’s baby time!
If you follow me on Instagram and watch my stories, you probably see me posting the same meals over and over again.
I tend to eat the same meals when I find something I like. I make my shake the same way almost every day. I buy the same foods at the grocery week after week. I saute some spinach to put over toast for breakfast and eat some yogurt or some cottage cheese with it. For some people, it seems boring to eat the same things all the time, but for me, it’s a necessity!
Whether you’re 34 weeks pregnant like me, or just someone who’s busy and doesn’t want to spend a lot of time each week and each day figuring out what to eat, keeping it simple helps SO MUCH.
Here’s how I try to simplify eating healthy:
- I create different meal options for me to choose from throughout my day. I make sure each meal has a serving of protein, veggies, and carbs. I spread out fruit throughout the day, and add in healthy fats as well. I use my container system and current weight to figure out how many servings of each type of food I need, especially to ensure I’m eating enough during pregnancy and nursing.
- For example, this is a sample of the types of meals I’ve created in the past to choose from:
- Spinach sauteed in coconut oil on Ezekiel toast, and Greek yogurt with fresh berries
- My daily shake with banana, PB2, coconut flakes, flax milk, baby spinach, water, and ice
- Baby carrots with hummus, a pear, and Ezekiel toast with coconut oil
- A dinner option, like my family’s favorite sloppy joes
When I find simple meals that I like and taste good, I stick with it like white on rice. Especially preparing to have my second kiddo and become a momma to a newborn and a 5 year old, I need to not think much about what I’m eating. I also need to make sure I’ve got healthy meal options so I’m not eating Lucky Charms and Oreos all day long. It keeps me sane, it keeps me healthy, and it helps me continue to feel awesome even as I’m gaining weight and getting bigger the closer I get to delivery!
If you are someone who needs to mix it up more with your food but still wants to keep it simple, you can approach your planning a couple of different ways. You can either create all new menus each week, or you can plan for a certain menu Monday/Wednesday/Friday/Sunday and another menu Tuesday/Thursday/Saturday. It will probably take some trial and error for you to figure out what kind of planning system works for you, and to find meals that you really enjoy!
Be sure to search through my site to find different recipe options–there are lots of meals on here to choose from and experiment with!