Check on Your Quarantined Mom Friends… We are NOT O.K.

We are all feeling a little stir crazy right now.

No one ever imagined that the lockdown situation would have lasted more than 2 weeks, a month tops… but here we are.

While it’s easy to find statistics for death tolls and infection rates plastered on Facebook walls and media outlets, there are some other rising numbers the media doesn’t seem to be covering.

The mental health crisis happening right now in America is a silent pandemic. I haven’t spoken to a single person who isn’t feeling a mental strain right now.

Humans are not meant to be isolated from one another. Virtual connection has literally been proven through science to leave people feeling lonelier. That’s right. You actually feel more alone connected through a screen.

Human brains produce oxytocin when we hug, kiss, smile or even just see someone we love walk into a room. This hormone is very helpful in boosting our immune systems.

Isolation causes depression and anxiety which actually weaken your immune systems. This can’t do much good when we’re worrying about fighting off a virus.

I completely understand why we are being asked to stay home, wear masks and gloves, and social distance. I am very thankful for our health care and other essential workers, and wish to support them by any means I can, and if that means abiding by these rules I will.

Now that being said…. I am f*^$king losing it!

A day before Mother’s Day our state was told that the lift of the NYS “pause” would not be happening next week. Now it is moved until June.

I literally felt my soul die a little when I heard this. Yes I can read, yes I listen… I know that he is opening regions in stages… but I can say with certainty from numbers that my region won’t be one of them.

I am blessed to be able to earn an income from home. My husband is considered essential and is working as well. So we haven’t even had to worry about half the burden so many are dealing with right now.

I have had family members and friends who have contracted the virus, and even been hospitalized for it, but I have suffered no great loss from this.

I am lucky to have my husband and daughter to keep me company while we’re stuck at home. Something I do not take for granted at all. I feel for all those doing this alone.

Still, my mental health has been suffering since the start…. and I am in no way alone.

Every single friend I have spoken to in the last few weeks has talked about the mental toll this is taking on them. We are all feeling it.

The media isn’t sharing the fact that suicide rates, depression, anxiety and domestic abuse is on an exponential rise right now, but if you google it on your own you’ll find it.

We need human connection.

You could argue that I’m getting plenty of human connection at home right now… and I don’t want to complain because I realize I’m blessed.

Let me paint you a picture of what being quarantined at home with a toddler looks like right now.

We wake up every day around 6:30.

If I want any time to do anything for myself I have to get up by 5:30 or it isn’t happening.

She just finished getting her molars in all at once, and now her canines decided they’re gonna come in all at once as well! If you don’t know, this means she’s cranky AF from the second she wakes up til nap time 5 hours later.

About an hour after she wakes up she demands her breakfast. Although she can say quite a few words, I still have to guess what she’ll want to eat for breakfast each day… and if I get it wrong it’s tantrum city. Some days I can get through this first wave of tantrums, and somedays I want to cry too.

After breakfast I usually try to get some work done from home. This means I use my trusty babysitter Sesame Street to watch her for an hour or two so I can sit at the table and attempt to get something done uninterrupted…

5 minutes later… I’m interrupted.

She wants to “help work”. It’s adorable but after a few minutes I wanna cry. She isn’t much help… in fact she just makes it impossible to get anything done. My husband is a real hero on the days he is home, and this interruption can be avoided for the most part… when he’s not home I’m pretty much interrupted every few minutes until nap time.

Work is harder than ever before and ten times as stressful. I miss being able to drop my girl off to a babysitter so I could get my work done, without having to stop and change diapers, make sure someone isn’t going to jump off a couch to her doom, or eat something she shouldn’t. Now I want to cry about an hour into work because it takes me twice as long to do anything.

Finally it’s naptime! Emphasis on FINALLY!

This is the two hour period of time I use to cram in any important things that need to be done. Usually I use this time to get as much work as I can done. If it’s not a workday I clean my house, I try to take a shower that’s longer than 3 minutes, and I may even shave! Cleaning is almost impossible stuck home with a toddler unless they’re napping, so I usually pick my battles and save it for bedtime or days off. You can tell me cleaning can wait because no one is coming over… but a messy home just makes my anxiety skyrocket!

Two hours goes way faster than it used to… she’s up again! I kinda missed her, but I’m also kinda stressed about her being awake again. Bye bye productivity time.

Lunch time means the same battle that happened for breakfast. This time she usually throws most of the food to the dog and demands my food… which is the same as hers, but for some reason tastes better off my plate.

The next few hours are a blur of tantrums, reading the same books ten thousand times, trying to give her some outside time (and myself because otherwise I will cry), and trying to finish my work.

Now it’s the race to get something edible together quickly while my daughter has a meltdown.

She is crying because she wants to be cooking with me but I can’t let her up by the stove that’s hot, or near the knife I’m using to cut the veggies. I try to use the tv again as a distraction but this time she usually doesn’t take the bait. I end up cooking a meal listening to her scream at me and pull on my legs until I pick her up… this makes cooking dinner very stressful and take much longer.

She usually throws half of that on the floor too.

Bedtime… a mad dash to get a bath, some pjs, and a bottle. We read a book, the tantrums melt away and now she snuggles up to me and daddy. At this point of the night I finally feel peace… I feel so loved and forget some of the stress for a while. I rock her and sing her nightly lullaby and lay her down….

Peace and quiet… just what I need.

Now if it’s a work day I get right back to it! I usually work for another hour or so, then I clean the house… and by the time I’m done… bed time for mama.

Guess what… repeat that every damn day.

On days off you can pepper in a little extra outdoor time, and a LOT more chore time.

There are no breaks.

No babysitters.

No binge watching tv shows.

No naps for mama.

No trips to the nail salon for an hour.

No unaccompanied trips to target where I can aimlessly browse the store.

No cocktails with my best friends.

No nights out with my mama tribe to share our battle stories, and decompress.

No alone time… real alone time where I can do something just for myself.

This is what it’s like to be quarantined as a mother of a toddler.

Add on the strain or trying to educate your child from home, having multiple children, being a single parent, being unemployed or a single income family now.

Try being a brand new mama who just went through a traumatic experience birthing a baby during a pandemic… many alone, and now you’re navigating this new chaos completely isolated. The mental strain can be unbearable.

Every single mother I know has compared this to feeling like they did the first few months after giving birth. Those baby blues, the isolation. We are all feeling like postpartum is hitting us hard again, without that new bundle of joy.

In a normal situation we need that human connection of a night out with a friend. We need in person conversation with anyone who isn’t a child or your partner. We need that time to vent, to cry on each other shoulders, and to feel supported and less alone… we can’t do that right now and it feels all the more isolating.

So check on your mama friends. They already do so much on any normal day… and right now they are handling double the normal physical, emotional and mental load.

They’re therapists, teachers, and caregivers to their children. Support systems for their family. They always feel the pressure to be everyone’s everything, and even more now. That’s a lot.

When all this is over I hope all the mamas get the chance to have the ultimate moms night out. Leave your cell phones on silent, and tell your husbands to figure it out. We have a lot of decompressing to do.

Dads you guys deserve one of these nights too if I’m being honest… I see you.

In all seriousness, this is a very hard time for everyone mentally. We all need a little extra love right now, and are all craving some human interaction. But mamas, I know how hard this is hitting you.

We are always the ones telling our children and families it is going to be alright, and right now that’s what we need to hear desperately.

You are not alone, and if you need a support group please contact me. I would love to get one together.

We will get through this. We got through pregnancy, birth and postpartum, and it made us stronger… so will this.

I hope we can all experience a hug with our friends, a long leisurely trip to target, or a moms night out soon.. but until then just know you aren’t alone mama.

You are stronger than you know, and you can do hard things. That’s what moms do. We got this.

Toddler and Husband Approved Apple Cinnamon Muffins (packed with nutrients and flavor too!)

If you follow my Instagram page (thatcultivatedlife.life) than you have probably seen me baking a ton in the kitchen with my 1 year old.

Yeah that’s right, baking with my 1 year old! Call me crazy, but it has been so fun, and she absolutely LOVES it.

I’ve been looking for creative baking ideas that are easy (and nutritious) so that she can be more involved in the kitchen with me. I figure if I’m gonna be baking more, I am gonna let her eat it… and if I’m gonna let her eat, it I want it to be healthy and not a sugar bomb.

So I’ve been hitting the drawing board and creating new recipes to test in the kitchen with her.

She has mastered pancakes, and moved on to cookies, and I can only eat so many of those. So yesterday, I felt it was time to move on to the world of muffins! So I sat down and wrote down a recipe I hoped would work out… it worked out ridiculously well!

I wanted to make sure I wasn’t jaded about how delicious they were, so I shared them with a few people. First my daughter, who devoured hers, without sharing with her dog, or uttering a single noise… that means she was fully enjoying it. I also brought some to my in-laws, my husband and my cousin… all of them said they were great.

So I figured I would share it with you all too!

I highly encourage you to make these yummy muffins and get your kids involved.

It’s gonna get messy, they will probably spill things all over the place, but they will have so much fun! They will get a basic idea of where food comes from, and feel a better connection to it.

It also may show them a new hobby they never knew they loved! I have been baking and cooking in the kitchen since I was 5 (thanks Grandma Bracken), and to this day it’s my therapy.

Embrace the mess, let go of perfection, and get those kiddos cooking! And if it’s not your thing, no judgment here. Just give these a whirl yourself and enjoy!

So without further adieu, the yummy gluten free, egg free muffins of your dreams…

Ingredients

  • 2 cups almond or oat flour (I used almond)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 flax eggs (2 TBS flax meal, 6 Tbs water, mix together and set aside for 5 minutes)
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup of unsweetened vanilla almond milk (or oat milk)
  • 2 small Granny Smith apples diced and tossed in about 2 tsp of flour (this helps them from sinking to the bottom of the muffin)

Preheat your oven to 350°. Grease a muffin tin. This will make about 9 regular sized muffins.

Mix together all dry ingredients. Add the syrup, apple sauce and almond milk and mix well. Add the diced apples and fold into your batter. Pour into the muffin tin and bake for 1 hour, or until you can pull a toothpick out of the center cleanly. Allow to fully cool in the tin (they’ll continue to bake for a few minutes out of the oven), and enjoy!

Happy baking! Let me know if you made these and tag me on Instagram or Facebook! (@thatcultivated.life).

Creamy and Simple Butternut and Sweet Potato Soup

It’s finally here! Autumn has officially hit! There’s a crispness to our morning air, the leaves are beginning to change, the days are a little bit shorter, and girls have officially broken out the PSL lattes!

I myself LOVE this season! I love the cooler weather, wearing sweaters, the smell in the air…. but mostly I love the food! The farm stand starts stocking my favorite veggies this time of year. Broccoli, cauliflower, sweet potatoes and winter squash…. one of my absolute favorites being Butternut!

I also have been known to love a good bowl of soup, so having the cool weather as an excuse to whip up a pot of soup on the regular makes me happy! I’ve already made about 3 different soups and it’s only been officially fall for a week now.

Sadly when I first met my husband he proclaimed that he HATED soup. I know! I was just as shocked as you are! How could anyone hate soup?! It’s warm, it’s comforting, filling and it’s flavorful!

This did not stop me from pumping out soup after soup on a mission to change his mind.

Happily, I can tell you that he no longer hates soup. He will eat any soup I give him and he usually asks for more! He does however favor a creamy soup (especially on colder days).

I made this particular soup after a busy day at the farm stand. One of my favorite parts of making soup is how easy it can be! You literally cut everything up, throw it in a pot and walk away. That’s the kind of dinner I can get on board with during this time of year… especially now when I’m working a full time job and helping out at the stand on weekends and I’m 5 months pregnant.

I literally stood at the farm stand after work and saw butternut squash and sweet potatoes and decided to challenge myself to a new soup. I am so glad I did because this one is definitely a new favorite!

Not only is this husband approved, but this one is also sister in law approved as well! She happened to be over for dinner that night and the two of them loved it!

So if you’re not sure to do with our butternut squash and want to try a twist on your usual butternut squash soup recipe, give this one a whirl! It is so simple, very minimal ingredients and SO delicious!

Happy cooking!

1 Butternut squash chopped

2 carrots chopped

2 sweet medium potatoes chopped

1 onion chopped

3 cloves garlic minced

1 tbs olive oil

4 cups veggie stock

1 can coconut milk

1 tsp salt

1/2 tsp fresh pepper

1 tsp turmeric

1/2 tsp sage

1/2 tsp thyme

1 tsp paprika

1 tsp chili powder

Optional topping: crumbled bacon…. I usually don’t add it because the soup is delicious on its own but my husband LOVES to!

  1. In a large soup pot heat olive oil and add onion and garlic. Sauté for about 2 minutes or until they begin to sweat (or the onions start to become translucent).
  2. Add the chopped carrots, butternut squash and sweet potato and stir. I like to let it cook for about a minute.
  3. Throw in your spices and stir everything together, again let them cook for another minute so the flavors can really sink into those veggies.
  4. Add you veggie or chicken stock and bring to a boil. Once it comes to a boil reduce to a simmer and cook for about 25 min.
  5. Add in your coconut milk stir well, and cook for another 5 min.
  6. Place soup in a blender or food processor or use my favorite tool and immersion blender to purée!

Serve it to your family, friends or company and enjoy!

Love and light,

Rachael Krupski

Guilt Free Chocolate Chip Cookie Bars

Happy September! It’s hard to believe it’s actually here! Where is this year going?

I can’t say I’m not excited to see September finally arrive. Something magical starts to happen this time of year. The leaves begin to change, the mornings get cooler and quieter, and fall decor and produce kicks into overdrive at the farm (and my house… yes I already have a pumpkin proudly displayed on my table… not even sorry).

As fall quickly approaches (sorry but it’s true!) this pregnant lady has been craving all types of baked goods! Something about fall makes me want to bake breads, cookies, and cakes. I have been trying to keep my diet as healthy and nutrient dense as possible for baby girl Krupski, while allowing myself to give into cravings once in a while.

A few weeks ago we were invited to a dinner party at a friends house, and I decided that was the perfect time to whip up a dessert! Still keeping baby in mind, I chose to make something that was not just yummy but also nutritious… without anyone knowing!

I had been craving brownies and chocolate chip cookies that week, so it made sense to me to try and make something that mixed that warm gooey brownie texture with a chocolate chip cookie flavor! I went to my pantry and gathered my ingredients, threw them into a food processor, and created a delicious batch of Guilt Free Chocolate Chip bars.

My husband was skeptical… as he always is when I make a healthy dessert. He fondly remembers the days of cookies, cupcakes and brownies when we first started dating. He somehow forgets the part where where both gained 20 LBs from all my baking back then. He wasn’t sure a healthy dessert was the right choice to bring to a dinner party.

Well, on the way home (clean cookie plate in hand), he apologized for ever doubting me. They were a hit! Nick even ate 2-3 of them! No one had any idea they were healthy until I revealed my ingredients… and even after that they continued to grab them. I will definitely be bringing them to a party again soon.

These bars came out gooey, soft, and sweet with just the right amount of chocolate flavor. They took 5 min to prep, and 30 min to bake. Best of all, the batter is made entirely in a food processor (or blender) so clean up is a breeze!

Try these bad boys out! Share them with friends and family, and I bet that plate will be clean by the end of the party.

  • Guilt Free Chocolate Chip Cookie Bars
  • Ingredients:
    • 1 can chickpeas
      3/4 cup creamy peanut butter
      1/4 cup pure maple syrup
      1/2 tsp vanilla
      1/4 tsp baking powder
      1/4 tsp baking soda
      1/2 cup chocolate chips

    1. Preheat oven to 350° and grease your baking dish. (I used coconut oil spray in a 13×9 inch pan but u can use a smaller pan for thicker pieces just add more time to bake).
    2. In a food processor add chickpeas, peanut butter, maple syrup, vanilla, baking powder and baking soda and combine on high speed until mixture is creamy.
    3. Add the chocolate chips and pulse until they are evenly mixed in.
    4. Spread your batter onto your greased pan and bake for 25-30 min or until the edges begin to pull away from the pan. You can also use the toothpick test to see if they are ready!

    That’s it! I told you they were simple! When I told everyone there were chickpeas in them people were shocked!

    They add a nice serving of protein in this dessert that will help regulate your blood sugar. That’s right, instead of this dessert sending sugar surging through your blood stream, that protein will help to slow the process down and keep your blood sugar much steadier. Just an added bonus to a delicious treat!

    I hope you try these cookie bars out and let me know what you think! Happy baking!

    Love and light,

    Rachael Krupski

    Rainy Day Summer Soup!

    Ok. So, I know it’s summer and all, but I can’t stop craving soup! I have had just about all the salad I can stand over the past few months. Once in a while mama wants a hot tasty comfort meal. My pregnancy cravings seem to sending me in a soup spiral! This baby is all about a comforting bowl of soup these days!

    Luckily, we’ve had quite a few rainy days which I felt justified me whipping up a yummy pot of homemade soup!

    My husband and I have very different views on what a meal should be. I could live on a bowl of soup or 3 a day, and Nick… well to be frank, he’s a soup hater. I KNOW?! Who hates soup? Am I right?

    Well as it turns out, he may be converted! After having a bowl of this summer veggie soup, Nick actually got up for seconds! Not only that but he said “babe are you sure this is healthy?! It’s so good!” Why yes this soup is absolutely 100% healthy, and still 100% Hubby approved. This is a huge win in my book!

    The best part about this soup is it could not be easier to throw together. There are only a few simple ingredients, all of which are in season at the moment. I literally walked around the farm and our farm stand and picked my favorite summer veggies and whipped this baby up. I grabbed a zucchini, yellow squash, onion, potatoes, and of course our famous Krupski Farms white corn (any corn will do though) and got to work! I think I will be making this soup again and again until summer ends!

    Like I said, the recipe is super simple and and quick! Give it a try, and see what you think!

    Prep time: 5 min

    Cook time: 35 min

    Servings: 4-5

    Ingredients:

    • 1 cup potatoes chopped
    • 1 medium zuchinni
    • 1 yellow squash
    • 1/2 onion chopped
    • 2 gloves of garlic minced
    • 1 Tbs coconut oil (or EVOO)
    • 5 cups vegetable stock (or chicken stock)
    • 1/4 tsp fresh rosemary
    • 1/2 tsp fresh thyme
    • 1 heaping tsp fresh parsley
    • 1/2 tsp turmeric
    • 1/2 tsp chili powder
    • 1/2 tsp paprika
    • Salt and pepper to taste (I used about 1 tsp salt because my stock was unsalted)
      Heat coconut oil in large sauce pan, then add onion and sauté for 1 minute.
      Add garlic to pan and sauté garlic and onion until they both begin to sweat.
      Add potatoes and sauté for another 2 minutes, then add remaining vegetables and all seasoning. Cook for another 2 minutes.
      Pour in the 5 cups or vegetable stock and bring to a boil. Once the soup comes to a rapid boil, reduce to a simmer. Allow the soup to simmer for about 25 minutes then enjoy!

    See! How simple is that?! This soup is healthy, hearty, and so quick and simple to make! It’s a hit in our house and I’m sure I will be making a few more pots before summer is over to freeze for the winter!

    I hope you try this recipe out and enjoy it as much as we do! If you try it, leave me a comment letting me know what you think!

    Happy cooking!

    Love and light,

    Rachael Krupski

    Staying Active and Healthy Avocado Toast… for 2!

    Surprise! Nick and I are expecting our first child in February! We found out the first weekend of June and have been ecstatic ever since!

    I had fully planned on starting up the blog again once Farm season had begun and I had plenty of resources for my recipes… baby had other plans! I have never experience fatigue like I did the first 2.5 months of pregnancy! I napped in my car at work on my lunch break, when I got home, and was in bed by 8:30, 9 pm latest! Apparently this whole growing a human thing really takes it out of you!

    Luckily, that was the only bad symptom I experienced during my first trimester. I am beyond grateful that I missed the whole morning sickness fiasco most women deal with! Fatigue was tough, but it wasn’t unbearable.

    I was determined from the beginning of my pregnancy to remain fit and healthy for myself and most importantly for baby K. My morning workouts not only keep me in shape but keep me sane. It’s my only time for myself all day, before my husband gets up, before my workday begins, before that list of chores becomes a reality….. I need that time! Thankfully, the little energy I had during the first trimester was at the very start of my morning, so my workouts never stopped!I’ve continued to workout 6 days a week, but have been following prenatal weight lifting workouts and running on my off days (as cleared by my doctors).

    There is so much research saying how important it is for women to continue working out during pregnancy. It helps us prepare to be fit for delivery, it helps maintain a healthy weight gain, and also has been shown to help with brain development for baby!

    Fitness hasn’t been difficult to keep up with….. my healthy eating habits however have taken a LOT more discipline.

    Apparently all this baby wants is mint chocolate chip ice cream and carbs (not that I blame them). Before pregnancy, my will power around sweets was unbreakable…. somehow this baby has made me crazy for ice cream! This was the first thing that tipped my sister in laws off that I might be expecting.

    Although I just want to spend my days shoveling in nachos and ice cream, I really want to give my baby the best nutrition I can. I have been focusing my meals around what nutrients are especially important to baby K’s growth and development… not to say that I don’t occasionally allow myself to indulge in a treat or two or three every week. Everyday I try my best to make sure I am taking in enough Folate, vitamin D, calcium, vitamin c, protein, Omega 3s, etc.

    I have personally found it easiest to stick to healthy eating when I begin my day with a healthy breakfast!

    Almost everyday since the beginning of July I have had the exact same DELICIOUS and most of all NUTRITIOUS breakfast! I call it 1st Trimester Avocado toast. It is so simple, quick and easy to make plus packs a ton of nutritional value!

    All you need for this recipe are the following:

    1 tsp coconut oil

    2 pasture raised eggs

    1 cup spinach

    1 clove garlic minced

    1/2 avocado

    1 toasted Ezekiel bread English muffin (or your bread of choice)

    Seasoning of choice (I use Trader Joe’s Everything but the Bagel seasoning)

    • First melt the coconut oil in a large pan. Once you have done this, crack the two eggs into one side of the skillet to fry.
    • Once the eggs are about halfway cooked, add garlic to the opposite side of the pan and allow to sweat for 1 minute. Then add in the spinach and cover pan until it begins to wilt.
    • While the spinach is wilting and your eggs are cooking, mash and spread your half an avocado onto each half of your toast.
    • Remove the pan from heat, layer the spinach onto the avocado toast and top it with your fried eggs… that’s all folks!
  • See how simple that is?! You definitely don’t have to be pregnant to enjoy this, but if you are it has so many benefits. This meal is rich in healthy omega-3 fatty acids, vitamin B-6, E, K, Folic acid, potassium, magnesium, protein and fiber! It is also absolutely scrumptious! I wake up wanting this meal every morning, and it fills me up and keeps me going until lunch time!
  • I hope you enjoy this recipe! If you try it out let me know what you think.
  • Now that I am feeling myself again, I plan to create and post many more recipes this summer to share with you all, as well as more about my pregnancy journey!
  • Until the next one,
  • Rachael Krupski
  • Dessert for Breakfast? (Berry Chocolate Oatmeal, yum!)

    We have all heard the age old words “breakfast is the most important meal of the day!” My Mom used to recite that phrase every morning as she chased me out the door to the school bus with a glass of Carnation Instant Breakfast (the only thing she could get me to choke down in the morning).

    It took me years to start a practice of eating in the morning. Putting food in my mouth first thing in the morning made my stomach hurt…. not to mention that I was never a huge fan of breakfast foods. Instant oatmeal was bland, cereals were not exactly what I was craving at 6 am, and there was no chance I was getting eggs bacon and toast unless I was heading to a diner first thing in the morning (ain’t nobody got time for that!)

    I finally started eating breakfast when I began my health journey and learned the importance of kickstarting my metabolism first thing in the morning. I started practicing chugging a full glass of water as soon as I woke up, and following it with whatever easy breakfast I could find.

    I was very skeptical at first of the importance of a breakfast, but lo and behold, once I started eating breakfast my life did change! I had more energy, I actually started losing a few pounds, and I wasn’t as cranky or groggy when I got to work.

    Once I got on the breakfast train I couldn’t help but expand my morning menu. I’ve always been pretty excited about cooking, but the breakfast world was pretty limited to me. Sure I could make myself some scrambled eggs but other than that, it was cereal and almond milk.

    I started with smoothies, omelettes, and avocado toast, but I have also expanded into the world of homemade oats.

    For my entire life I was under the impression that homemade oatmeal must be super difficult… I mean why else would everyone choose super processed, cardboard flavored, instant oats? Well folks… I was SO wrong!

    Who new making your own oatmeal takes only 10 minutes and can taste like heaven in a bowl?! You can make so many different flavors, add any toppings you want, and sweeten them with maple syrup, honey or agave without sacrificing health!

    Some of my favorite homemade oatmeal’s include apple cinnamon, pumpkin spice, banana peanut butter, and my latest obsession Chocolate Berry!

    Chocolate berry has become a favorite not only for its delicious taste, but for its health benefits! It is choc full of antioxidants, vitamins and minerals and is sure to leave you satisfied! Not only is it delicious, nutritious and chocolates, it’s one of the easiest breakfasts to whip up! So follow along with the recipe and enjoy!

    Here’s what you’ll need for 1 serving:

    1/2 cup oats

    1/2 tsp cacao powder

    1 banana mashed (optional but so good!)

    1tsp maple syrup

    1/2 cup berries

    1 Tbs pecans

    Coconut flakes for garnish

    1/2 tsp cinnamon

    1. First you’ll need to bring one cup of water to a boil, and then add in your oats and reduce to a simmer.
    2. Allow the oats to simmer for about 3 minutes, or until the oats appear to be thickening. Once this happens add in that mashed banana. Cook for another 5 minutes.
    3. Add the remaining ingredients, stirring well. Cool for another 2 minutes or until the oatmeal has reached your desired thickness. You may choose to wait to add the berries until the end, which will keep them from breaking up in the mixture (which I prefer), or to save a few to add as topping!
    4. Once your oats appear fully cooked, remove them from the stove, top with your coconut flakes and any remaining berries for garnish and enjoy!

    I literally can’t stop making this recipe. It’s simple, delicious, and highly nutritious! It only takes about 10 minutes to whip up, and leaves me full and happy (not to mention I get to eat chocolate before I even start my day!)

    I hope you enjoy this yummy breakfast treat! Get creative and swap out pecans for you’re favorite nuts, choose whatever berries you like, and garnish with whatever toppings you see fit! It’s your breakfast, so make it the way you like it!

    If you try this out, let me know in the comments below! I would love to hear from you!

    Happy cooking!

    – Love & light,

    Rachael