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Recipe: Instant Oatmeal Jars

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If I'd known about this as a kid, my whole world would have been a lot different.

You can put oatmeal in jars, add boiling water, and BOOM. BREAKFAST.

"Oh but Heather you need quick oats"/"It only works with some oats"/"You can't use other kinds of hot cereal."

That's what they told me too, but they're wrong. I've tried it. I probably wouldn't use wheat berries, but any somewhat processed grain should do.

Here's my recipe, you may need to tweak to your tastes.

1 pint jar1/2 c oats 1/2 c toppings Dry sweetener if you're using it Pinch of salt
Store at room temperature. 
To eat: add boiling water to just below the fill line--I leave about 1/2 inch. Stir and rest for 5 minutes. Add liquid sweetener, butter, milk/cream to taste. 
Cream of wheat/Farina plumps so much more than oats. I use 1/3c and no toppings. 
What kind of toppings? Dried fruit like cranberries are easy & cheapChopped or shaved nuts are greatSeeds like pumpkin or s…

Eat The Larder: Comeback Challenge

I have a tendency to hoard food. There's really just no getting around it. A combination of anxiety over running out and excitement over trying new things means that I overbuy, and buy things that I don't use often. This has resulted in an overflowing pantry and further anxiety. 
So every year at least once (and usually during the leaner months for hours at work), I try to challenge our household to the Eat the Larder challenge created by NW Edible Life: try to limit grocery purchases to perishables only, and eat through the non-staples and overstocked items. 
This year I'm enlisting the help of my neighbors, and putting together a couple family food boxes to gift through our Buy Nothing group. 
We are already a week into it but finally life with a baby is letting me get back to blogging, since I figured out how to make it work from my phone, except pictures. Which means I can blog while nursing!
Make sure you're connected to us on Facebook where I post snippets about,…

Being Gentle: Pregnancy Edition

Being pregnant has been a roller coaster. I've been sparing you details, hence the radio silence.

One thing I struggled with early on, especially so early in recovery for a restrictive eating disorder, was eating "junk" food. It made me keenly aware how ableist and toxic our modern discussions are about food and food-health connections.

I had been struggling already to follow my doctors' orders about eating whatever sounds good, however much of it feels good, whenever I want and need to. After a decade of self-imposed eating restrictions, it was a difficult adjustment. But one I needed to start before I got pregnant. Because I was already getting better at it when I was suddenly thrust into "morning" sickness and all my careful food choices became impossible to manage.

I knew my OB was the right one for me when she said, and this IS a direct quote, "I don't care if you live on mashed potatoes and Sprite until the day the baby is born, just eat what…

We're Expecting!

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I haven't been posting because WE'RE HAVING A BABY! And growing a tiny human is exhausting. 


But I'm 24 weeks along now and finally starting to get some of that second trimester energy bump, so hopefully I'll have anything to write about soon. Well I do have one thing to write about, but hopefully it will be more than that! 
In the meantime, I'm basking in the pregnancy glow. 

Recipe: Harvest Fruit Salad

I made a fantastic top-of-my-head Harvest Fruit Salad for thanksgiving, and everyone LOVED it. In a meal full of rich, dense, salty flavors, this salad felt like a palate-cleanser between courses. Very bright and refreshing, tart like cranberry sauce and serving a very similar purpose.

Keep in mind, this recipe is a bit of a work in progress. Besides being a dump cook, I also made a recipe twice this big for 15 people and it turned out to be way too much, though no one was upset being sent home with leftovers! Scale up at about half an apple (or pear) per person, and you should be good, even with some leftovers.


Salad:
2 Honey crisp apples
2 Granny Smith apples
2 Some other kind of apples (I tried to get the ones that are pink inside but no luck; make it flavorful and visually appealing)
1 Pear
3/4 cup dried cranberries
1/2 cup sliced almonds
1 cup candied walnuts, for garnish

4-6 lemons, probably

Dressing:
Zest of 1 lemon
1/3 to 1/2 cup canola oil (avocado or a light olive oil would be…

Menu: Nov 9-15

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You know how I said we'd already planned half our menu for this week? Yeah. Guess what we forgot?

Incidentally, this week was not difficult for menu planning at all, so I'm just going to save those ideas for next week. And it's an easy one too, I guess we just weren't feeling too complicated today.


What's on the menu?

Breakfasts: Steak & eggs, Breakfast hash, english muffins, oatmeal.

Lunches: Mini pizzas, leftover soup (tortellini and Tuesday's chicken), burritos, sandwiches.

Snacks: Applesauce, fruit (oranges, grapefruit, apples & nut butter).

Dinners:
Monday: Mr. Moon's hosting again so we're taking advantage of his meal being free! I'm kind of hoping they have a nice wine-free special because I'm getting a little worn out on ravioli. [Out]

Tuesday: Thai Chicken Soup [chicken; soup; Thai; rice cooker]

Wednesday: Spaghetti, with fresh mozzarella and homemade sauce [vegetarian; pasta; Italian]

Thursday: I got sick last week so we're trying …

Menu: November 2-8

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Why was menu planning so hard this week? We were struggling to come up with something suitable for Saturday night, but kept coming up with things that were not too difficult but a higher difficulty than we wanted for a late night dinner.

Which now that I say that, I'm thinking of making some sort of difficulty level for menu items. Fridays & Saturdays have the potential to be a late night, so we like to have dinner in the crockpot or at least fully prepped so all we have to do is heat it or even just walk in the door and eat. Monday & Tuesday nights we have to work around whatever Mr. Moon's evening schedule is, plus knowing there's an early morning ahead so we don't want to risk dinner being too late. On-Call shifts we basically treat as if he's working, as far as dinner prep goes. So besides just working with a "Weeknight vs. Weekend" kind of difficulty level, it's "I don't want this to take more than ten minutes" and "30 …