Claire slept in a bit later than usual this morning. I decided if I got a move on it, then I would be able to prep a lot of the food I wanted done for the week. Last night I defrosted 15+ chicken breasts and had them sitting in a spicy mustard marinade overnight. Since Mr. F is flying home from Miami, I decided to take control of the grill and fire it up to cook the chicken breasts. While my chicken breasts cooked I made the "extra" crockpot soup for this week. It is a Kale Vegetable Soup and I added sweet potatoes, lentils and some extra veggies the recipe didn't call for. It looks and smells delish!
So, by 9:30am, I had chicken grilled, extra crockpot meal stewing, and a couple sweet potatoes steaming in a large pot. Easy peezy lemon squeezy! (While the sweet potatoes steamed- I even got in some torture doing the kettle bell swing and push up ladder!) After my quick kettle bell and push up ladder, I enjoyed on of my favorite breakfast recipes I want to share with you! This recipe only takes a few minutes to prepare the night before. Then, when you are ready for breakfast, you grab it out of the fridge and go!
Peanut Butter and Banana Overnight Oats (Makes 2 servings)
1 large ripe banana, mashed (about ½ cup)
¼ cup creamy peanut butter
1 cup rolled oats
1 cup unsweetened almond or coconut milk
1 tablespoon chia seeds (optional- I usually add- great benefits!)
½ teaspoon ground cinnamon
In a medium bowl, mash your ripe banana with a fork. Then add your remaining ingredients into the bowl and use some elbow grease to stir and mix the peanut butter throughout. Pour the mixture into 2 airtight containers. As you see above, I use mason jars! Put into the refrigerator for 3 hours or overnight!
Enjoy and dive into the deliciousness of Peanut Butter and Banana Overnight Oats!
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