yummy

Weekly Meal Plan Posts are Back!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI tried y’all.

After seven months, it’s time to bring back the weekly meal plan post. And it’s to hold myself accountable. Everyone’s been fed, so that’s not the problem. The problem lies in that unless I have something staring me in the face saying, “Hey, this is what you’re eating tonight!!” I will just ignore that and graze like a raccoon. Everybody’s fed. The kids always have a nutritious dinner, but I will just stand in front of an open cupboard and eat crackers out of a box. Or I will eat a cheese stick and handfuls of greens like it’s dinosaur time.

So my hope is that when I  write out this whiteboard weekly meal plan, I will hold myself to it.

The whiteboard has been repurposed yet again, and it’s ready for Breakfast, Lunch, and Dinner.

Breakfast: We tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee and a bagel.

Lunch: M-F I pack myself and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning.

Dinner: This week, for dinner, I chose some easier options to ease back into meal planning.

Now that it is fall and it is officially soup time (even though it’s like 90° outside most of the time) I will be making a big batch of soup once a week, so I will have soup for lunches and for dinner at least one to two nights during the week. This week’s soup is Zuppa Toscana. I also have a casserole planned for this week.

I love me a good old-fashioned casserole, and so does the little one. The big one not so much, but he’ll drink a smoothie any day of the week, so I’m not terribly concerned about him not getting something nutritious in his belly.

  • Sunday:  Soup and fruit salad
  • Monday: Pizza, Pasta, and Salad

  • Tuesday: Chicken, Rice, & Broccoli Casserole with Cheese Toast

  • Wednesday:  Sandwiches or Smoothies

  • Thursday: Quesadillas, Beans & Rice

  • Friday: Takeout night!
  • Saturday: Leftover Palooza and fruit salad

Pineapple Strawberry Dole Whip Copycat Recipe!

Abby H.
Behold- Breakfast!

Thanks to Orgain for sending me a full-size container of their Organic Protein™ & Greens Plant-Based Protein Powder in the Vanilla Bean flavor to facilitate this review!

I’m always on the lookout for new protein shakes, especially with our new early morning schedule to get the big kid to the bus stop in time. He’s been having a protein shake for breakfast for some time now, and I love mixing it up with new shake flavors.

Orgain uses plant-based protein: organic peas, brown rice, and chia seeds, to provide a complete protein with all nine essential amino acids.  While we are not vegetarians, I do appreciate that there are brands that use various sources of protein.

For this breakfast, I used a recipe I saw on social media as a base, but made a couple of additions to make it more delicious and filling.

strawberries not shown in pic.

Pineapple Strawberry Dole Whip Copycat

Ingredients:

  • 1/3 cup Greek Yogurt
  • 1/3 cup frozen pineapple chunks
  • 1/4 cup frozen strawberries (I used strawberries from my CSA box)
  • 1 frozen banana
  • 1 scoop vanilla protein powder
  • Splash of milk (a little bit less than an ounce)- You may need to add a bit more, depending on how thicc your shake is and your blender’s capabilities
  • 2 handfuls of ice cubes

Directions:

  1. In a blender or blender cup, add all ingredients.
  2. Blend until the mixture is thick and uniform in consistency (a little more liquid may be needed).
  3. Serve in a bowl or a cup. I put ours in blender bottles with boba straws so we could enjoy them on the go.

To make this vegan, swap yogurt and milk with your favorite vegan options. 

This was so filling and packed with protein! You can’t taste the greens at all! The best part is that it has over 20 grams of protein- that’s 1/3 of your needed protein intake for the day! Plus 2 servings of fruit- a perfect way to start your day!

If you want to try Organic Protein™ & Greens Plant-Based Protein Powder or any of their other offerings, you can visit their website here and use the coupon code ABBYH15 at checkout to receive 15% off your order!

 

Recipe: Southwest Chipotle Dense Bean Salad

Abby H.

Our Yasukochi Family Farms CSA box arrived on Monday, and I’ve been trying to figure out how to incorporate a bunch of the veggies into a dense bean salad.

Last night I was struck by inspiration, and I got to chopping.

This salad came together in less than 15 minutes, and it’s so good. I’ll be having it for lunch for the next few days.

 

Chipotle Dense Bean Salad

Ingredients:

  • 1/2 purple onion, diced and soaked in ice water
  • 2 small cucumbers, chopped into bite-sized pieces
  • 1 large tomato, chopped into bite-sized pieces and deseeded
  • 1 bell pepper (I used green, use whatever you’ve got), diced
  • The corn from 1 ear of corn
  • 1 15 oz. can of kidney beans, drained and rinsed
  • 1/2 cup cubed cheddar cheese

Directions:

  1. Chop the veggie ingredients and combine in a mixing bowl.
  2. Add 1/4-1/2 cup of dressing (recipe below), toss salad, and add in cheese cubes.
  3. Refrigerate for at least 3 hours before serving.

Chipotle Dressing:

  • 1/2 cup lemon juice
  • 3 T. Honey or agave syrup
  • 1/2 cup olive oil (or your favorite neutral oil)
  • 2 chipotle peppers (from a can in adobo sauce)
  • 3 T. adobo sauce
  • 2-3 garlic cloves, minced (or the equivalent in jarlic)
  • Salt and pepper to taste

Directions:

  1. In a blender or food processor, add all of the ingredients and blend until smooth.
  2. Store the unused portion in the fridge for up to a week.

The nice part about this salad is that it easily made vegan by swapping honey for agave syrup, and omitting the cheese or swapping in a vegan cheese substitute.

The salad is naturally Gluten Free and vegetarian.

7/20/2025 National Lollipop Day- Celebrate with See’s!

Abby H.

Visit any See’s Candy location for National Lollipop Day on July 20, and you’ll receive a free lollipop — no purchase necessary.

Flavor availability may vary by location, but here are the flavors you may have to choose from:

Chocolate
Vanilla
Butterscotch
Sugar Free Butterscotch
Café Latté
Cinnamon

It’s back! 7/11 is Free Slurpee Day!

Abby H.

July 11, 2025 marks a special day for 7/11!  Tastebuds across the country are in for a treat on Friday, July 11 (7/11), when the world’s largest convenience retailer celebrates its 98th birthday by offering a free small Slurpee drink at participating 7-Eleven®, Speedway® and Stripes® locations nationwide ( *Valid only on 7/11/25. Available while supplies last. Offer good at participating 7-Eleven, Stripes and Speedway stores. ©2025 7-Eleven, Inc. All rights reserved.).

And it gets better!  Loyalty members  (download the 7/11 app and sign up for the loyalty club) can keep the celebration going all month long by scanning their rewards information on Slurpee Day to get a coupon for another free small Slurpee drink to redeem before July 31- Valid 7/12/25-7/31/25. Limit 1 per customer.

Talk back: What is your favorite Slurpee flavor? I love a frosty Coke Slurpee, but any citrus flavor is a close second.

Nothing Bundt Cake: BOGO Bundtlets this Week Only!

Abby H.

This awesome offer appeared in my inbox, and it’s too good not to share. Check your email to see if you received this offer too!

Now through Sunday, 6/29/2025, when you buy one bundlet in-store or online (not through the app) for in-store pick up, you can get one free with the coupon code BOGOJUN25. This offer is valid at select locations only. Double-check when ordering online to see if this is honored at your local store.

If you want to shop in-store, you’ll need the barcode from the email.

Oh, and don’t forget when you are in the store to ask about their Books and Bundts summer reading program. Your kids can earn free cake by reading this summer.

For other summer reading freebies, check out my post here.

Free Frazil Fridays in June!

Abby H.

Free Frazil Friday is tomorrow!

Every Friday in June, you can score a free Frazil Slushy drink at a convenience store near you. To find your local participating location, click the link here.

 

There are lots of locations in Southern California- in fact I found two close to Legoland, which is where the kids and I are going tomorrow!

 

 

Recipe: Oat Flour Peanut Butter Chocolate Chip Cookies

Abby H.

The kids love cookies. It’s one of the few foods they both agree on.

I started making these about 6 months ago. They are so good, easy to make, and they are pretty customizable if you have food allergies.

Oat Flour Peanut Butter Chocolate Chip Cookies

Ingredients

  • Two sticks (1 cup) salted butter, softened
  • 1 cup peanut butter, smooth preferred
  • 1 1/2 cups packed brown sugar
  • 1 1/2 cups white sugar
  • 2 tablespoons vanilla
  • 4 large eggs
  • 2 1/2 cups AP Flour
  • 2 cups Oat Flour
  • 1/2 cup quick-cooking oatmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 baking chips of your choice- I used Milk Chocolate, Semi-Sweet Chocolate, and Peanut Butter chips.

To make Oat Flour, pulse oats in a blender or food processor until the oats are a smooth flour. 1 1/2 cups of oats should make about 2 cups of flour. You can also buy it online or at most health food stores. 

Directions:

  • Preheat oven to 350.
  • Line baking sheets with parchment paper. 
  • In a large mixing bowl, cream the butter and peanut butter.
  • Add sugars one at a time and mix until fluffy.
  • Add eggs and vanilla and mix until incorporated fully.
  • Mix in baking powder, salt, flours, and oats.
  • Once all are blended into the dough, add chocolate chips.
  • Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper. I prefer parchment paper.
  • Bake at 350 degrees for 8-12 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

This recipe makes about 6 dozen cookies. 

This dough also freezes well. 

If you are allergic to peanuts, you can substitute sunbutter or your favorite nut butter. Do not use Nutella- It contains a lot of sugar and other ingredients that will throw off the chemistry of the recipe, and you won’t get yummy cookies.

Gluten Free Peeps: You can use 1:1 Gluten Free AP Flour and Gluten Free Oats in place of AP flour and regular oats.

Vegans: Substitute Crisco or Coconut Oil for butter. Do not use margarine/spread as it can contain a higher quantity of liquid than butter. Use your favorite egg replacer.

Looking to add Fiber to your Cookies??

Abby H.

One of my goals for the year is to get more fiber into myself and the kids. The average American adult consumes about 15-16 grams of fiber per day, significantly less than the recommended daily intake of 25-38 grams (source).

Besides fruits, veggies, lentils and beans, oats also have fiber.

Making Oat flour can be done at home by pulsing rolled oats in a blender until they are a fine, smooth powder. If you don’t have the time or inclination, Quaker sells oat flour.

Here is the recipe I came up with based on my favorite cookie recipe.

 

Peanut Butter Chocolate Chip Oat Cookies

Ingredients:

  • 1 cup salted butter
  • 1 cup creamy peanut butter
  • 1.25 cups brown sugar
  • 1.25 cups white sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 2 tsp. baking soda
  • 2 cups oat flour
  • 2.5 cups AP flour
  • 2 cups semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, cream the butter and peanut butter.
  3. Add sugars one at a time and mix until fluffy.
  4. Add eggs and vanilla and mix until incorporated fully.
  5. Mix in baking powder and flours. Once all are blended into the dough, add chocolate chips.
  6. Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper or a silicone baking pad.  I prefer silicone baking pads.
  7. Bake at 350 degrees for 8-10 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

This recipe makes approx. 6 dozen cookies. If you are allergic to peanuts, you can substitute sunbutter or your favorite nut butter. Do Not use Nutella- It contains a lot of sugar and other ingredients that will throw off the chemistry of the recipe and you won’t get yummy cookies.

Looking for a new fundraiser? Check out Little Caesars Pizza!

Abby H.

Did you know that Little Caesars Pizza does Fundraising? Really.

If your non-profit group is looking for a fun, easy, TASTY way to earn some money, Little Caesars is the way to go.

There are many different ways to earn money for your organization, including Pizza Kits, Cookie Dough, and Bread Kits. We’ve purchased from Little Caesars fundraising events, and the pizza kits are awesome!