Peyton Kathleen

Meal Prep: School is back in full swing and I couldn't be happier! Teaching is one of the great loves of my life and I am so fortunate everyday to pursue my passion. However, there have been some long twelve hour work days the past few weeks, which I am sure any working woman can relate too. Coming home drained of all my energy, the last thing I want to do is cook dinner and prepare my lunch for the following day. This Sunday I decided to cook and prepare EVERY meal from breakfast to lunch to dinner for Monday through Friday. Two hours later, my task was complete. I only took pictures of the lunches and snacks I prepared because the breakfasts and dinners where all different and not packaged up.   What I brought to work: Oven baked chicken Ground turkey wrapped in bacon Sauteed zucchini and squash Steamed broccoli Mashed sweet potatoes Hard boiled egg 20 almonds No salt or butter was added to anything, just enjoying the flavors of nature! After postin...

Ingredients : 1/2 cup mashed sweet potato 3 eggs 1 tbsp almond flour 1 tsp cinnamon 1/4 tsp baking soda 1/4 tsp vanilla cinnamon to sprinkle on top Directions: 1. Whisk 1/2 cup mashed sweet potatoes and eggs together in a large bowl. I started out with two eggs, but the mixture was too thick so I whisked in a third.  2. Mix in almond flour, cinnamon, baking soda and vanilla. 3. Over medium heat, pour about 1/4 cup of batter into frying pan. 4. Flip, and continue cooking the rest of the batter. Should yield 7-8 pancakes. I had a few for breakfast with a tablespoon of almond butter on top. So amazing.