As a parent, finding a healthy and tasty breakfast option for your toddler can be a challenge. Luckily, these blender bars are the perfect solution! Not only are they easy to make, but they are packed with nutritious ingredients that your little one will love. I consider these the mommy & me breakfast bars because I also get to enjoy them!

Ingredients for Toddler Breakfast Bars

• 3 bananas
• 1/3 cup maple syrup
• 1 cup of milk
• 2 tsps cinnamon
• 1 tsp baking powder
• 3 cups of oats
• 3 eggs
• 1/2 cup of peanut butter
• 1 cup of blueberries

How to Make Toddler-Friendly Blender Oatmeal Bars

1. Preheat your oven to 350°F (175°C). Grease a 10×10-inch baking dish with cooking spray or butter.
2. In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
3. Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
4. Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges.
5. Let the bars cool for a few minutes before slicing them into individual bars.

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

How can I store these Blender Oatmeal Bars?

You can store these blender bars in an airtight container in the refrigerator for up to a week, or freeze them for longer storage. Just pop one in the microwave for a few seconds to warm it up before serving.

Reasons Why Your Toddler Will LOVE These blender oatmeal bars

1. They are sweetened naturally with bananas and maple syrup, making them a healthier breakfast option.
2. The blueberries provide a burst of fruity flavor and are fun to bite into.
3. The bars have a soft and chewy texture that is easy for toddlers to eat.
4. The oatmeal provides fiber and protein, which will help keep toddlers feeling full and satisfied until lunchtime.
5. The peanut butter adds a delicious nutty flavor and is a good source of healthy fats and protein.
6. The bars are customizable, so toddlers can enjoy them with their favorite ingredients like chocolate chips, raisins, or shredded coconut.
7. They are easy to make and can be prepared in advance, which saves time in the morning rush.
8. Toddlers can easily hold and eat the bars on the go, making them a convenient breakfast option for busy mornings.
9. The bars are a healthier alternative to store-bought cereal bars, which often contain added sugars and preservatives.
10. Toddlers love being able to eat “grown-up” food, and these breakfast bars are a great way to introduce them to new flavors and textures.

Ingredient Swaps

You can swap many of the ingredients in these blueberry blender breakfast oatmeal bars to customize them to your liking. Here are some ideas for ingredient swaps:

• Bananas: You can swap bananas for other fruits like applesauce, pureed pumpkin, or pureed sweet potato.
• Maple syrup: You can use honey(make sure your child is at an appropriate age for honey), agave nectar, or brown rice syrup instead of maple syrup.
• Milk: You can use any kind of milk you like, such as almond milk, whole milk, cashew milk, soy milk, or coconut milk.
• Cinnamon: You can use other spices like nutmeg or ginger, or leave it out altogether.
• Baking powder: You can actually omit it.
• Oats: You can use rolled oats or quick oats, or use a combination of both.
• Eggs: You can use flax eggs or chia eggs as a vegan alternative to eggs.
• Peanut butter: You can use any nut or seed butter, such as almond butter or sunflower seed butter.
• Blueberries: You can use any kind of fruit you like, such as raspberries, strawberries, or blackberries. You can also use dried fruit like raisins or cranberries, or leave the fruit out altogether. Try adding in chocolate chips!

Remember that ingredient swaps may change the texture and taste of the bars, so be prepared to experiment and adjust the recipe as needed.

 We are going on an 11 + hour road trip next month, and I’ll be packing a bunch of these for our travel day. I am going to attempt to find a cute park along the way so we can get out and move our legs, have lunch, and swing!

Print

Easy Nutritious Blender Oatmeal Breakfast Bars for Toddlers

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

Course Breakfast, Snack

Keyword snack bars, breakfast bars, blender bars, blueberry oatmeal, breakfast for toddlers, kid-friendly recipes, food, easy on the go breakfast, oats

Cook Time 30 minutes minutes

Servings 20 Bars

Author Taralynn McNitt

Equipment

• 1 Blender

Ingredients

• 3 Large 3 bananas
• 1/3 Cup Pure Maple Syrup
• 1 Cup Milk
• 2 Tsps Ground Cinnamon
• 1 Tsp Baking Powder
• 3 Cups Oats
• 3 Large Eggs
• 1/2 Cup 100% Peanut Butter
• 1 Cup Blueberries

Instructions

• Preheat your oven to 350°F (175°C). Grease a 10×10 inch baking dish with cooking spray or butter.
• In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
• Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
• Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges
• .Let the bars cool for a few minutes before slicing them into individual bars.

And as I said before, these are the perfect mommy & me bars. I enjoy mine topped with extra peanut butter and a side of hot coffee!
Another one of my favorite ways to enjoy these bars is using almond butter instead of peanut butter, and adding in orange or lemon juice! This is a great customizable recipe for using up the frozen fruit in the freezer as well.

Overall, these toddler-friendly breakfast blender bars are a nutritious and delicious option that your little one is sure to love. Give them a try and see for yourself how easy and tasty they can be!

Questions for you!

1. What flavor would you like to try?
2. Do you have any picky eaters in your house?
3. Do you find it hard to make recipes your kids like?

We had a weekend filled with cold weather and rain! Thankfully, the skies cleared up just in time for Easter on Sunday. It was nice to see the sunshine in the morning. I threw the bread in the oven for our dinner later, cleaned up the house a little bit, and then set up all the goodies from the Easter Bunny. I had such a special time celebrating Easter as a mom this year. Last year, I was heavily pregnant and super uncomfortable, so it was a blessing to enjoy it fully this time!

Now that my bug is down for his nap, I’m going to share some photos from the past few days! 
I had a blast putting together my son’s Easter basket; he even got some extra gifts from our family. Let’s be honest; the gummies and trail mix were for Kyle and me.  We found him the chubbiest bunny! He loves it and keeps giving it hugs. He enjoyed crawling all around the grass, picking up the Easter eggs. I whipped up a delicious and healthy dinner last night – a garden salad with balsamic and oil dressing, along with some toasted sourdough slices, grilled chicken, and roasted carrots drizzled with a balsamic glaze. Yum!
 
I made Hop Water mocktails with lemon, cucumber, and strawberries.
I changed things up this Easter and decided to skip making a cake, which I usually do. Instead, we went for some delicious strawberries, vanilla pudding, and whipped cream. It was a tasty and refreshing dessert option! It is strawberry season here, and they are so juicy and flavorful.


After dinner, we headed out on a family walk, and then once Bugs went down for bed, we caught up on Love is Blind. I’m not sure how I feel about this season! 
Doing this recap backward, but oh well! 

Last weekend, some of my friends and I decided to put together a basket for a friend who has been going through it. I cooked up a batch of gluten-free creamy garlic pasta with sweet tomatoes and arugula, served with some garlic green beans on the side. And for a sweet finish, I baked my classic chocolate chip cookies, but with gluten-free flour. Hopefully, the care package brought some joy and comfort to our friend! I have to share with you all how gorgeous my tulips look this week! The tulips are still in full bloom, and I can’t believe how late some of them are still flowering this spring. 
I love these little mornings with him! I usually have about one second to take his photo before he tries to eat a rock. I put him in the outdoor playpen when I need to work outside. Today, I have a few trees I will plant, so I plan to put him out there with me! He loves being outside, making it a little easier to get things done.
 We have some strawberries! 

Now that it’s warmer in the mornings, we’ve been going for a walk once he wakes up. We do a quick mile and then come back for breakfast! 
We both love having banana egg pancakes with blueberries and peanut butter!  

 
I told you this recap was so out of order and backward. On the rainy Saturday, we had lunch at Chopt, then stopped by Sumac Coffee to grab oat milk cappuccinos and a carrot cake!  

Questions for you! 

1. Did you have a good Easter Sunday?
2. What is your favorite thing to make on Easter?
3. Did you do anything fun for Spring Break this year?

I made a delicious salad for Valentine’s Day last week, and It was so delicious! I’ve been hooked on it all week long. I was so excited to hop on here and share the recipe with you all. 

We enjoyed our salads with roasted potatoes and chicken cordon bleu. 
 
This salad has the best combination of ingredients.

WATCH RECIPE VIDEO BELOW

Balsamic Vinaigrette
Greek Vinaigrette
Cherry Tomatoes
Arugula
Goat Cheese
Peppered Salami
Gluten-Free Naan Bread
Red Onions
Balsamic Glaze
Honey Almonds

Print

Arugula Salad with Goat Cheese, Peppered Salami, & Balsamic Glaze

This salad is refreshing, filling, crunchy, and so full of flavor.

Course Lunch, Dinner

Keyword salad, healthy, lunch, dinner, fresh food, gluten-free, tomatoes, garden, salad ideas

Prep Time 10 minutes minutes

Servings 2

Author Taralynn McNitt

Ingredients

• 1 Cup Sliced Naan Bread Bfree gluten-free bread
• 10 Cups Arugula
• 2 Cups Chopped Kale
• 2 Tbsps Balsamic Vinaigrette
• 2 Tbsps Greek Vinaigrette
• 1/4 Cup Red Onion
• 1 Cup Cherry Tomatoes
• 6 Oz Peppered Salami
• 1/4 Cup Goat Cheese
• 1/4 Cup Honey Roasted Almonds
• 1 Tbsp Balsamic Glaze

Instructions

• Toast the naan bread on the stovetop with olive oil.
• Toss arugula and kale with the balsamic and Greek vinaigrette.
• Top the salad with red onion, cherry tomatoes, peppered salami, goat cheese, and honey roasted almonds.
• Drizzle the balsamic glaze on top, and add the naan bread.
• Enjoy!

This salad is good when served with grilled chicken, steak, or salmon! 

I hope you enjoy this recipe! It’s time for me to lace up the shoes, and go enjoy this gorgeous 70-degree weather! 

Questions for you!

1. What is your favorite protein source to add to salad?
2. Do you crave more salads in the summer?

Hi, it’s me! I’m still here, just not as frequently as I used to be. I’m constantly up moving around making bread, doing the Peloton, out on walks, at the park, doing laundry, gardening, and the list keeps going! I need to get better at pouring myself a cup of coffee and sitting on the couch to blog. I can’t do it at night because my brain is mush, and I traded in my morning blogging for the Peloton, so I need to hop on the computer during my son’s long nap. The good news is that I am here to catch you all up (even if the laundry is overflowing and the counter has things that don’t belong there all over it!)

One of my favorite go-to breakfasts/or dinners lately has been eggs, avocado, and roasted potatoes!  It’s so easy to throw into a bowl and eat while I’m feeding dinner to my son. I try my best to eat with him! He’s in the mimicking stage right now, and I love it! He claps when you clap, says “mama,” pulls himself up to stand, can crawl at a fast speed, got his first tooth, sleeps through the night, eats more solid foods, and even climb up the stairs without assistance! I’ll share a video on Instagram later because it’s incredible. 

 I met up with my girlies last weekend for brunch at The Goodyear House. The last time I had eaten there, it was inside one of those igloos. The food was OUTSTANDING, and the service was 10/10. Although I promised myself to dine out less in 2023, I would still like to try out new restaurants in Charlotte once in a while. I tend to stay in my Fort Mill bubble a lot.  We shared the butter bean spread and the sweet potato fingerlings. The sweet potato fingerlings were one of the best sides I’ve had in a long time. I cannot believe how delicious! I want to go back just for a plate of those! 

 I ordered the Good Salad with lettuce, onion, parmigiano reggiano, and herb verde dressing with chicken. Not a drop was left on my plate!
A week of bread-making was in full swing! I tried a few new methods until figuring out how to make the absolute PERFECT loaf! 

I made several loaves with whipped honey cinnamon butter for Kyle to bring to work.

My goal is to do 16 to 17-mile rides on the weekend. I love starting the weekend with a long ride! (Chicken Caesar salad wrap recipe.)
 We try to get out daily when it’s not raining. February is our rainy month here in South Carolina. We get the spring showers ahead of time.

Link to his favorite toys! + his coffee cup!
I know this is so silly, but I love imagining and daydreaming about what this is going to look like in the summer.
 In true Taralynn fashion, I’ll do coffee and garden walks around the backyard each morning.

Rainy days

Last week, I tried the viral Big Mac salad all over TikTok. Honesty, ehhhhhhh didn’t care for it. Taco salads are superior. My dad was over and LOVED this recipe, so maybe it’s for the Big Mac lovers. I think it was the pickles that threw me off.
 
Sixteen-mile bike ride and a grocery trip with my favorite  He’s obsessed with cart rides. He laughs the entire time!

I’ve been having this combo after my early morning biker rides lately!

 
I tried the TikTok viral video of painting bread. It was cute, but colored bread still weirds me out. 


You can find my favorite bread accessories on my Amazon shop!
 
Trench work!

Would you believe me if I told you I made over 12 loaves of bread last weekend?

WE HAD A WIN FOR THE EAGLES! WOOOOOO! I cannot wait to see them play in the Super Bowl.
 Most people train their dogs to get off the couch, but we’ve been trying to train Tux to get up on the couch. He’s not sure how to do it yet, but once he’s up there, he nestles up and falls asleep. He reminds me so much of Grumples when he’s on the couch. We will keep working with him because I can tell he likes it!

I made some yummy oatmeal and banana fruit bars for Bug’s breakfast! He LOVES them. I cut them up into tiny bite-size pieces, and he eats them all so fast. I’ll post this recipe soon.   Yesterday was my birthday, and I enjoyed spending time with my family! We did a park date, shopped at the garden center, walked, and had a yummy dinner at home!  It’s been MONTHS since having Crumbl cookies. I used to love them, but our store always gives us cookies that are so raw…I still enjoy making The Fresh Cooky’s Crumbl Copycat cookies much better!  We had air-fried salmon, smashed potatoes, and lemon parm Brussels sprouts   My favorite birthday so far.  

Questions for you!

1. Have you stuck to your New Year’s resolutions (if you made any!)
2. What is one thing you’re looking forward to this summer?
3. Do you grow anything indoors?

Happy Monday! I’m saving the recap post for tomorrow, but I wanted to hop on here and share a breakfast recipe I’ve loved lately. I sometimes miss the Tumblr days when I just got on to share a picture whenever I felt like it. I guess I can do that with Instagram, but then I feel like I’m cheating on my true love, the blog. I need to get better at posting things when I want to and not worrying about having the time to make them perfect.
I’m officially on week three of the Peloton. Yes, I’ve had one for a few years but never used it. It was always my husband’s thing, but now that he hardly rides it, it’s my thing. I feel much stronger than I did when I first started, and seeing the progress has motivated me. I have been trying to get on in the mornings while my son is still asleep or during his afternoon nap if he wakes up earlier. 

After my morning rides, I love to hop in the shower and then have breakfast. I am always so hungry after working out.

WATCH VIDEO TO LEARN HOW TO MAKE THESE BLUEBERRY PIE OATS

How do you like to eat your oatmeal? (Cookie form? me too )

These bars are healthy enough to eat for breakfast but tasty enough to have for dessert. 
  The entire house smelled like fall heaven while roasting these apples and baking the bars. 

Print

Healthy Apple Cinnamon Oatmeal Bars

These healthy apple cinnamon oatmeal bars are delicious, healthy, and quick to make!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Servings 8 Bars

Author Taralynn McNitt

Ingredients

Cinnamon Apples

• 4 Medium Apples I used honeycrisp
• 2 Tbsps Ground Cinnamon
• 1 Tbsp Apple Pie Spice
• 1/4 Cup Honey
• 1/4 Tsp Sea Salt
• 1 Tbsp Olive Oil

Oatmeal Bars

• 2 Cups Oatmeal
• 1 Tsp Baking Powder
• 1 Tbsp Ground Cinnamon
• 1/4 Tsp Sea Salt
• 1 Cup Almond Milk
• 2 Large Eggs
• 2 Tsps Vanilla
• 1/4 Cup Almond Butter
• 1/2 Cup Maple Syrup

Instructions

• Preheat the oven to 350 degrees
• Peel and dice apples.
• Add the apples, cinnamon, apple pie spice, honey, olive oil, and sea salt to a pan on medium heat. Let them simmer, occasionally stirring, for 10-12 minutes.
• Add oatmeal, baking powder, sea salt, cinnamon, milk, eggs, vanilla, almond butter, and maple syrup to a blender. Mix on a medium speed until combined.
• Grease or line a baking dish. Pour the blended oatmeal batter evenly into the pan, and top with the cooked apples.

  I used an 8 x 8 pan, but you can use any size. Simply adjust the cooking time.
• Bake for about 25-28 minutes.
• Serve cold or warm! Even better with a dollop of whipped cream.

I recommend trying them out with a hot cup of coffee and a dollop of whipped cream on top! I hope you enjoy!  

Have a great weekend! 

Questions for you!

1. Do you prefer apple or pumpkin?
2. What is your favorite fall candle scent?
3. Does it feel like fall where you live?

Creamy Butternut Squash Recipe Ingredients

• Butternut Squash
• Light Cream (You can use coconut cream or dairy-free cream to make this recipe plant-based)
• Garlic Cloves
• Sweet Yellow Onion
• Olive Oil
• Black Pepper
• Sea Salt
• Onion Powder
• Dried Dillweed

All you have to do is chop the vegetables, season and roast them, blend them with cream, and done!
 
 

Print

Creamy Roasted Butternut Squash Soup

This Creamy Roasted Butternut Squash Soup delicious soup is quick and easy to make. Roast up all the ingredients, blend, and serve! The soup recipe can easly be made plant-based by swapping out the cream!

Course Lunch, Dinner

Cuisine American

Keyword soup, gluten-free, blender, fall recipes, butternut squash, plant-based, butternut squash soup, dinner recipe, fall cooking

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Author Taralynn McNitt

Ingredients

• 1 Large Butternut Squash
• 1 Medium Sweet Yellow Onion
• 1 Large Head of Garlic
• 3 Tbsps Olive Oil
• 1/2 Cup Cream
• 1 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1/4 Tsp Sea Salt
• 1/2 Tsp Dillweed

Instructions

• Preheat the oven to 375 degrees
• Add the diced butternut squash, chopped onion, and peeled garlic cloves to a baking sheet—drizzle 2 tablespoons of olive oil on top and season with black pepper, sea salt, and dillweed.

  Roast for 25-minutes.
• Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and onion powder. Blend on high for 30-seconds or until lump-free.

  If you'd like to make this recipe plant-based, use a dairy-free cream or coconut cream as a substitute

  Give the soup a taste test to determine if it needs any more salt or onion powder (or any seasoning you prefer!)
• Serve the soup in a bowl with a drizzle of cream, olive oil, and a sprinkle of dill on top! Garnish with a parsley leaf.

I hope you all try this soup and come back to let me know what you think! 

Questions for you!

1. What is your favorite soup?
2. Have you had “fake fall” temps yet?
3. What is your favorite fall activity?

I debated doing a blog today because my week was repetitive, but then I realized it wasn’t bad. I’m a routined person, and though my routine changes, I function better with daily patterns. Before I get the “you only walk and make food” comments, I promise you I do a lot more in my week that I do not share. I share about 5% of my life through photos of food, my morning walks, flowers, and a few snippets. This week seemed to be the highlight reel of eating healthy and getting active. Most of my day consists of bottle cleaning, laundry folding, grocery shopping, yard work, or house cleaning. I’m in bed by 7:30 pm and up at 5 am. Not that interesting, but once Bugs is at an age where we can do more things or when it’s cooler outside, I’m sure my life will be a bit more eventful. I can’t drag him out of the house when it’s 95+ degrees.  Each morning I head out for a walk before the heat sets in. I’m finally back up to doing 3-4 miles every morning with Leo. I’m so proud of how well he walks with the stroller. He stays right by my side or next to the stroller and never lunges or pulls, not even when a barking dog walks by us. He’s mellowed out a ton, and it’s nice he gets to join us on the walks. Once we have those fall temps, I’ll try to fit in two daily walks! Walking is now one of my favorite things with Leo and Bugs. Sometimes, he’ll stay awake the entire walk, giggling and babbling or grabbing his toes. I love every second of it.

Once we get back from our walk, I’ll change him, give him a bottle, and then put him on the play mat while I make myself breakfast. Since I started Whole30 on Monday, my breakfasts have all looked the same. I try to make Whole30 super simple without too many recipes so I won’t get tired of cooking. It was easier to make recipes for Whole30 before I had Bugs, but now my time is limited. Keeping the meals similar has made it easier since there is no thought put into it, and the groceries are easy to maintain because I always know what I’m out of. For breakfast, I always make eggs. I’ll do over medium or scrambled. My FAVORITE Habanero Ranch from Tessamaes has been sold out everywhere, and it’s made this round of Whole30 suck. I like putting that sauce on EVERYTHING. I think this round has been harder to do, but I refuse to quit. I have felt so much relief in my joints, and during my first postpartum period decided to return on day six.

For lunch, I eat a salad or leftover vegetables with grilled chicken. Kyle grills me a huge batch of chicken to have for the week, and I think that helps a ton with making meals. For dinner, I love having grilled chicken sautéed green beans, roasted Brussels sprouts, fresh peaches, and dates with almond butter for dessert.
 I look forward to my morning walks more than anything! I know it seems early, but I’m already up a few hours before my walks, so I’m never tired when I start them. Going to bed early has helped me a lot. Once Bugs is in bed, I skip the T.V. shows, put down the book, ditch the laundry piles, and head straight to the pillow. Even when I want to stay up and get things done, getting sleep is much more critical for my health, and being tired is not ideal when you’re a parent.

I love catching the sunrise and always run into my deer friends. I can’t wait for the Fall when the coffee trucks start parking in the neighborhood.  Leo keeps up on our walks, and I love how fit he is for being six! He’s always loved going on walks, and I hope to keep him in good shape for years to come.  One of my favorite Whole30 breakfasts are the scrambled eggs with spinach, sweet potatoes, bell peppers, onion, Applegate sausage, and tomatoes. I usually keep a container filled with pre-sautéed vegetables to prepare breakfast faster.

For dinner on Tuesday night, I made chicken jalapeño burgers! I used my turkey jalapeño burger recipe but omitted the non-compliant ingredients. I used the Tessamaes buffalo ranch on top, but it isn’t the same as the habanero one!

Wednesday morning sunrise
 When it’s hot out, we like to sit in the pool under the porch with the fan going! Bugs LOVES every form of water, so it’s something fun to do together. I put a list of summer items we love in my Amazon shop!

Because I couldn’t get my hands on habanero ranch, I decided to make a new spread for my meals. It has Primal Kitchen mayonnaise, basil, jalapeño peppers, avocado, avocado oil, lemon juice, dill, garlic powder, onion powder, black pepper, and sea salt. It’s sooooo good.
 Fortunately, I haven’t gotten tired of the grilled chicken yet. I know it’s only a matter of time, but I love when it’s super charred.

After breakfast and my morning miles on Thursday, I headed out for a pool day with a friend. And I’m OBSESSED with these Humm Kombuchas. I have wanted to try out the watermelon basil flavor, so I just ordered it on Amazon today. I’ll let you know what I think!

I was hungry after swimming, so I had a Hazelnut Coffee Maca Thunderbird bar! It’s made with all Whole30-approved ingredients, and it tasted amazing. I bought a huge pack of these.
 4:30 am snuggles! He always wants a bottle and falls back asleep. I know I should go back to bed when he does, but sometimes I like to fit in a few hours of computer work before we start our day. I don’t get much uninterrupted time during the day.  Tux! He always goes crazy when we get back from our walks, and him and Leo sprint all over the yard chasing one another. He does his long walks with Kyle at 5 am.  Kyle took over walking duties on Saturday morning, and I headed out to play tennis! I’m so happy our group has started again, and it’s the best outlet for me!
 I still need to get my garden post up (along with others!), but the flowers I planted around the trees are thriving! I love how many butterflies and bees they attract.  We have officially retired the Snoo  Bugs slept AMAZING in it, and if he weren’t growing like a weed, we would have kept him in the Snoo. He is too long and keeps breaking out of the swaddle since he likes to keep his hands over his head when he sleeps. I tried leaving his arms out, but he had nowhere to put them since he was tall. We moved the crib into our bedroom because I want him in there with us until he’s six months. Fortunately, he’s just a great sleeper! He’s been sleeping 8-10 hours in the crib since putting it in our room. I think he likes it better than the Snoo because he’s in a sleep sack and not swaddled. Last night, he slept for twelve hours with only one 30-minute wake-up.  He’s my entire world!

Another day, another backyard pool session! We hung out in the pool on Saturday afternoon while Kyle worked on leveling the grass. We’ve been doing grass rehab, and it’s starting to look amazing (compared to what it was!)
 Sunday sunrise We went 4 miles because it was gorgeous outside.

I spent the day grocery shopping, catching up on laundry, house cleaning, and hanging out with the bugs! I talked myself out of Chipotle for dinner and went with leftover grilled chicken, eggs, sweet potatoes, and avocado!

I hope you guys have the best week!

Questions for you!

1. Have you ever done Whole30?
2. Do you like walking in the mornings or the evenings?
3. What is your typical bedtime?

VIDEO: Ultimate Greek Salad with Seasoned Shrimp & Crumbled Feta

In the summer, I love having giant salads for dinner. I also like changing up the recipes, so I don’t get bored. I’ll usually eat one combo until I’ve had enough! Sometimes they are super fruity, and sometimes they’re on the savory side.

One of my favorite salads to make is a Greek salad. They are so tasty with seasoned shrimp, and I love how quick and easy shrimp is to make. I think this weekend; I’ll make these Greek salads for my parents with a side of Greek fries inspired by one of my favorite local restaurants. 

Print

Ultimate Greek Salad with Seasoned Shrimp & Crumbled Feta

Course Lunch, Dinner

Cuisine Greek

Keyword Greek Salad, Shrimp, Feta, Salad, Healthy Dinner, Pitas, Onion, Avocado, Tomatoes, Toasted Pecans

Servings 1 Salad

Author Taralynn McNitt

Ingredients

• 4-5 Cups Fresh Romaine Lettuce
• 2-3 Tbsps Greek Dressing Farmer Boy Brand
• 1 Medium Roma Tomato
• 2 Petite Cucumbers
• 1/4 Cup Chopped Red Bell Peppers
• 2 Tbsps Chopped Red onion
• 1/4 Cup Toasted Unsalted Pecans
• 1/4 Cup Crumbled Feta
• 1/2 Small Avocado
• 1 Whole Grain Pita I used the Joseph's pita bread with oat, flax & whole grain.
• 1 Cup Cooked Seasoned Shrimp Cooked the shrimp in a few tablespoons of the Greek dressing, dill and avocado oil.

Instructions

• Add a drizzle of avocado oil into a pan on high heat. Add in fresh shrimp, one tablespoon of Greek dressing, black pepper, and a splash of dill weed. Cook until the shrimp is pink and firm. Set aside.
• In a bowl, toss the lettuce with the Greek dressing.
• Top the lettuce with Roma tomato, cucumber, red bell pepper, red onion, toasted pecans, avocado slices, feta, pita bread, and seasoned shrimp!
• Toss & enjoy!

I hope you all enjoy this salad as much as we do!

Questions for you!

1. Would you like me to start making individual recipe posts for some of the recipes in my recaps?
2. What is your favorite combo during the summer?
3. What kind of protein do you like to add to your salads?