School has started back up for Baby Zand, and honestly there is not enough time in the day to ease myself into working mommy life, keep the house from becoming a hoarder's paradise, and also prepping 3 meals a day. So I resort to some of my tips and tricks from when I used to work full time:
every meal I cook needs to feed us three times: this is perfect for any kind of veggie side dishes. For example if I roast a tray of veggies, I will make extra that can easily end up in Baby Zand's lunch box or top my salads for the next few days. Especially when it comes to time consuming cooking like preparing your own wild rice or chickpeas, this is super helpful.
never have an empty fridge: it is so easy to come home from a long day, and just fall back on take out or that bag of chips when there is nothing in the fridge, and in order to prepare a home cooked meal you have to go shopping first. Put as few obstacles as possible between you and a healthy dinner. If that means always having some veggie sticks ready to snack on while you are whipping up dinner, then so be it! I go shopping once a week instead of for every meal, so I don't have to waste so much time to worry and prepare for my next meal.
prepare nutritious snacks that can also double as full meals on the go: I like to prepare healthy snacks on the weekend that I can fall back on as a full meal in the worst case. These apple granola bars fall into this category. They are a great snack, filled with nuts, oats, and apples, so I hand them to Baby Zand when she comes out of school, but they have also saved my lunchtime on super busy days seeing clients. They could also be perfect for breakfast when you are running out of the door late.
Preparation time: 10 minutes
Makes 12 bars:
2 cups chopped apples (about 2-3 apples)
1 cup raw almonds
1 cup raisins
1/2 cup rolled oats
1/2 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup flaxseeds
1/2 Tbsp ground cinnamon
1/4 tsp dried ground ginger
Place everything in the food processor and pulse a few times until you have a breadcrumb like texture.
Take a baking pan or storage container (about this size: 18x23 cm/ 7x9 inches ), line with parchment paper, and add the "dough". Press it down firmly, then put in fridge for at least 1 hour to let it firm up.
Slice into 12 bars or smaller pieces, and store in the fridge for up to 1 week.