This past weekend we took a much needed weekend away to Mont Tremblant with some friends. Even though we didn’t ski (I would have loved to, but didn’t think it was safe being 24 weeks pregnant, and Jack’s a little young to start this winter) it was so nice to get away as a family and take a break from the daily routine at home.
I’m not going to lie when I say this winter has felt longer than most. We had a trip booked to Barbados for the beginning of March, but had to cancel because of the risk of me catching the Zika virus (I’m sure you’ve all heard of this, but it’s a virus that can cause severe birth defects in an unborn fetus so pregnant women are advised to avoid travelling to countries at risk). Needless to say we were really disappointed. With the trip to look forward to it was easier to get through the cold, grey days and the standard everyday routine. But all of a sudden the trip was no more and we were faced with nothing but the cold harsh reality of a long winter ahead.
Whenever something negative happens in my life I step back and try to see the lesson in it all. Canceling our trip, and not having something exciting to look forward to was a good reminder to appreciate the small joys and blessings of everyday. It sounds simple, but life can be hard and stressful at times and sometimes you may feel that the only thing getting you through a day or a week is something else on the horizon. But if you’re constantly looking forward to what’s next, you’re going to miss all the amazing things that are happening in the now.
I think this is an important lens to look at life through especially if you have young kids. Kids are amazing, but there can be tough moments. Moments when you’re not sure you can do it, when you’re bone weary tired and feel like you have no patience left. The interesting thing about kids though is that they grow up and change so fast, and before you know it, this time in your life when you’re a family with young kids will be over. Try to appreciate each stage of your child’s life; the good, bad and the ugly because it goes so fast – it’s a thought that has got me through some tough days lately.
Healthy living is not just about food and exercise; it’s holistic, and that includes a healthy mind or a positive outlook on life. Remember that every day is brand new and anything can happen. Don’t look too far forward or you’ll miss the good that’s happening today.
Ok that was a big detour from how I started this blog so back to our weekend away and overnight oats…
We stayed at our friend’s chalet and took turns making breakfast and dinners. Our friend Kevin brought his version of overnight oats, and it was so delicious it inspired me to tweak my version.
For all you weekend skiers and cottagers out there or anyone who is “too busy to make/eat breakfast in the morning” – overnight oats will change your life. This version includes plain Greek yogurt – lending the creaminess to the recipe and uses steel cut oats vs. rolled oats. I prefer steel cut oats as they include all the healthy goodness of oats with nothing taken away. Rolled, flaked or instant oats have all been processed to speed up the cooking process, but this also means they’re missing some of the fibre, vitamins & minerals from the whole oat. Soaking the steel cut oats overnight breaks them down and makes them easy to eat & digest and saves you time in the morning.
This version of overnight oats is the perfect breakfast and will keep you feeling full until lunch. It includes protein from the yogurt, fibre from the oats and healthy omega-3 fats from the seeds. The cinnamon stabilizes your blood sugar and it’s sweetened with one of my favourite healthy sweeteners – real maple syrup. This recipe makes a great base, but feel free to add any toppings that you like. I added a small handful of Whole-Wheat Granola, an extra drizzle of maple syrup and fresh blueberries. Enjoy!
Creamy Overnight (no cook!) Steel Cut Oats
1 cup plain Greek yogurt
½ cup steel cut oats, uncooked
½ cup Silk unsweetened almond milk
2 tbsp. real maple syrup
1 tbsp. chia seeds
1 tbsp. hemp seeds
1 tbsp. flax seeds
½ tsp. cinnamon
*Double this recipe, and store in individual mason jars to make healthy “on-the-go” breakfasts for the week!
Add all ingredients to a medium-size bowl, and stir to combine. Let sit in the fridge for 4-6 hours or overnight.
The next morning, serve into bowls or mason jars (just screw on the lid and take it to go!) and top with a handful of blueberries, ¼ cup buckwheat or whole-wheat granola and an extra drizzle of maple syrup if desired.
Mixture will keep in the fridge for a week.
Other possible toppings:
Any type of fresh fruit
Drizzle of raw, unpasteurized honey