BMB of the week


Breastfeeding Mom’s Breakfast (or Busy Mom’s Breakfast):

1/4 cup Organic Old Fashioned Oats
2 tsp Chia Seeds
1/3 cup Vanilla Almond Milk
1/4 cup Vanilla Yogurt (I used Stony Field Organic WHOLE milk today)
Shake it all up in your mason jars or containers of choice.

Today I added fresh organic strawberries and raw honey. Num Num!

Post your own recipes/favorites in the comments!


Caprese Polenta Bake


I have been trying to “plan” weekly dinners and do so by purchasing the least amount of ingredients on my one grocery shopping trip per week. Goal has been $100 per week budget for groceries; purchasing real, organic and healthy meal ingredients to make simple and fast, yummy breakfasts, lunches and dinners. Sundays are my planning days. I go through my pantry, freezer and fridge and take inventory on what I already have and try to create meals for the week to lessen the expense. So I’ve had this roll of Polenta for a while and had no idea what to do with it. I came up with this…
Let me know what you think!

Caprese Polenta Bake

1 package of Organic Polenta ( I used the tomato basil kind)
1/2 jar Organic pizza sauce
1 Fresh Organic Tomato
several leafs of fresh Basil
2 cups of Mozzarella Cheese (I used a local farm called Oliver Farms, Raw Mozzarella)

Pre-heat oven to 350. Cut Polenta into small pieces and press into a pie pan. Top with pizza sauce, sliced tomato, fresh basil and cheese. Bake for 10-15 minutes or until cheese is browned to liking. ENJOY!