Banana Nut Oatmeal

Happy Saturday!

Jack and I are having a kind of lazy day at home. I’m trying to do a little housework and he’s pulling out toys faster than I can put them up. He’s crawling now, and he’s into everything. Even though he can make a huge mess, this stage is so much fun. I love seeing him crawl around and start to become independent. He’s so determined when he wants something and he squeals and giggles when he finally reaches something that he crawled across the room for.

He played hard this morning and tired himself out around 11, so when he took his nap, I whipped up this bowl of hearty goodness for my brunch. If you love banana nut bread, this is the oatmeal for you. It tastes exactly like my favorite banana bread recipe, and it’s gluten and refined sugar free!


  • 1 cup water
  • 1/2 cup oats (I like Bob’s Red Mill Rolled Oats)
  • 1/2 banana, mashed (slice the other half and reserve for garnish)
  • 1 tablespoon pure maple syrup
  • Handful of chopped walnuts
  • Sprinkle of cinnamon


  • Bring the water to a boil over medium high heat.
  • Add the oats and stir well. Cook, stirring occasionally, for about 3 minutes.
  • Add the mashed banana, maple syrup, and walnuts.
  • Reduce heat to medium and continue cooking, stirring occasionally, for about 5-7 minutes until the oats reach your desired consistency.
  • Top oats with a sprinkle of cinnamon, 1/2 sliced banana, and a few more chopped walnut pieces.

Snow Day!

It almost never snows in Alabama, especially not in December, but we woke up to a winter wonderland this morning! School was canceled, which means that Jack and I get to hang out at home all day!

This is his first time seeing snow, and he was not too sure about it…

A snow day calls for a pancake breakfast. Check out my basic pancake recipe below:



  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg
  • 2/3 cup milk


  • Whisk all ingredients together and spoon onto a greased electric skillet heated to 350 degrees (medium-high heat if you’re cooking them on a skillet on the stove)
  • Cook for about 2 minutes, then flip.
  • Cook for an additional 2 minutes, until golden brown.

Now we’re going to snuggle up on the couch and watch Christmas movies! Happy Friday, everyone!

Brunch Whole30 Style

Jeff absolutely loves eggs, and our typical weekend brunch usually consists of my bacon, egg, and cheese crescents, or scrambled eggs with bacon, or (my favorite) pancakes with a side of eggs for Jeff. Since we’re doing Whole30, the crescents and pancakes are not allowed and we’ve had bacon and eggs the last two weekends, so I wanted to try something new.

I made this turkey sausage and spinach egg bake for Jeff and reserved some of the sausage for me (because I’m not a big egg fan). I served it up with a quick salad and it was the perfect start to a lazy weekend. Check out the recipes below!

Turkey Sausage and Spinach Egg Bake


  • 1 lb ground turkey sausage
  • 1/4 yellow onion, diced
  • 1 cup spinach 
  • 6 large eggs
  • Salt
  • Pepper
  • Avacado oil


  • In a skillet, sauté the diced onions in about a tablespoon of avacado oil for about 3 minutes over medium high heat (until they begin to become transparent).
  • Add the turkey sausage to the onions and cook until browned (5 to 7 minutes).
  • Drain sausage and onion mixture on paper towels to remove excess oil.
  • Spray a cast iron skillet with avacado oil and toss in the spinach. Spoon the turkey sausage mixture over the spinach.
  • In a small mixing bowl, whisk the eggs, salt, and pepper together. Make sure to break up all the yolks.
  • Pour the egg mixture over the sausage and spinach. 
  • Bake at 400 degrees for 12-15 minutes, until the eggs are cooked through and set up.

Spinach, Walnut, and Apple Salad


  • 1 cup spinach
  • 1 gala apple, cubed
  • 1 snack sized box of raisins
  • Red onion
  • 1 lemon
  • 1 tablespoon police oil
  • Handful of toasted walnuts


  • In a large bowl, combine the spinach, apples, raisins, red onion, and walnuts.
  • Squeeze the juice of 1/2 a lemon over the salad. Add 1 tablespoon of olive oil.
  • Toss greens to coat in the olive oil and lemon juice mixture. 

Ballgame Brunch

Saturdays around here are for watching football. (Roll Tide!) Today, we have an early game, so we’re chilling on the couch  with Jeff’s favorite brunch treat – bacon, egg, and cheese roll ups. 

Here’s what you need: 

1 package crescent rolls

4 strips of bacon

4 slices of cheese

3 eggs

Cook the bacon until crispy and set aside.

I cooked extra for snacking as we were waiting for the rolls to cook. Because…bacon. 

Heat a skillet on medium high heat. Spray with cooking spray and melt a pat of butter in the pan.

Whisk together three eggs. Pour into the pan. 

Season with salt and pepper and scramble until done. (My mama always says they are done when they don’t look wet anymore. Lesson passed on from her grandmother, I think.)

Once the eggs are done, it’s time to assemble the rolls. Open the crescent rolls and roll them out. On each triangle of dough, place 1/2 slice of cheese (I use pepper jack, but you can use whatever kind of cheese you like best), 1/2 slice of bacon, and a large spoonful of eggs. Roll it all up.

Bake at 350 degrees for 9 to 11 minutes, until the rolls are golden brown. 

I bet you can’t eat just one. Enjoy your brunch!