Father’s Day: Stricker’s Grove, Freezer Breakfasts for Grandpa, and Getting Ready for the week
This morning started with a fresh tray of bacon because we’d officially worked our way through the last batch.
Breakfast was simple:
- Bacon
- Bagels
- Cereal
And while everyone was eating, I also prepped my husband’s breakfasts for the first half of the week.
Chris’s Egg Prep
I’ve shared this before, but this is exactly how I make his eggs so they reheat well:
- Three eggs per morning
- Cooked in a skillet
- Flipped the second they’re sturdy enough to flip
- Removed from the pan as soon as they’re set at all
The key is not overcooking them.
I transfer them immediately into glass containers while they’re still very runny.
Once cooled, I add:
- Cooked breakfast sausage
- Pieces of almond flour tortilla
When Chris reheats them during the week, they stay closer to over-medium instead of turning into rubbery scrambled eggs.
I usually make enough for Monday through Wednesday and then restock again midweek.
Lunch: Working Through the Protein
Lunch was all about using what we already had.
Some of the kids warmed up burgers from yesterday’s burger-prep session.
Meanwhile, my husband, teen, and I used some of the grilled chicken thighs.
For Chris and my teen, I made open-faced chicken sandwiches:
- Bread on a sheet pan
- Grilled chicken
- A little salami
- Cheese for the teen
- Into the oven until everything is warm and slightly crisp
Then after baking, they topped them with:
- Lettuce
- Tomato
- Onion
- Mayo
- Vinaigrette
They looked really good.
And yes, I had another giant salad.
I ate half my lunch with a 3 year old on my lap complaining about a missing toy while I tried to edit a reel for later today…people often ask me how I find the time to create content every single day….it looks a lot like this! Finding little windows of time when I can.
Stricker’s Grove Father’s Day Tradition
This afternoon we headed to Stricker’s Grove.
Every Father’s Day our church rents it out, and it has become one of those traditions the kids look forward to all year.
Everyone had a great time, but Daphne was absolutely thriving.
She ran around, rode rides, drank soda, and generally lived her best three-year-old life.
Father’s Day Dinner at My Parents’ House
After Stricker’s Grove, we headed to my parents’ house to celebrate Father’s Day.
Since my dad loves:
- Oats
- Nuts
- Dried fruit
- Hearty breakfasts
I made him a baked oatmeal.
Instead of giving him one giant pan, I portioned it into individual servings and wrapped each piece separately.
The plan is for him to keep them in the freezer and simply pull out a serving whenever he wants a quick breakfast.
Here’s the recipe I used:
Ingredients
- 1 cup old-fashioned oats
- ¼ cup almond flour
- 1 ripe banana, mashed
- 2 eggs
- ¾ cup milk of choice (or water)
- 1 tsp vanilla
- 1 tsp cinnamon
- Pinch of salt
- 2–3 Tbsp maple syrup or honey (optional, depending on sweetness preference)
Mix-ins
- ¼ cup chopped pecans
- ¼ cup sliced almonds
- 2 Tbsp pumpkin seeds
- ¼ cup raisins
- ¼ cup frozen blueberries
For the top
- Extra pecans, almonds, and pumpkin seeds
- A few extra raisins
- Sprinkle of cinnamon
Directions
- Heat oven to 350°F.
- Grease a small baking dish (an 8×8 is fine, or even a loaf pan for a thicker oatmeal).
- In a bowl, whisk together banana, eggs, milk, vanilla, maple syrup, cinnamon, and salt.
- Stir in oats and almond flour.
- Fold in the pecans, almonds, pumpkin seeds, raisins, and blueberries.
- Pour into baking dish and scatter additional nuts and seeds on top.
- Bake 30–35 minutes until set and lightly golden.
Looking Ahead
Before the day ended, I also got a head start on this week’s protein prep.
I had already pulled a pork tenderloin out of the freezer, so today I got it marinated and ready to cook.
Tomorrow will probably be one of my bigger cooking days for the week.
On the agenda: