That Mom Back To School Prep 2024 💫 📚
That Mom Back To School Prep 2024 💫 📚
It's the last weekend before school starts, and here we are—on the cusp of early mornings, packed lunches, and the daily hustle that comes with the new school year. I’ve been holding on to these final days of summer, savoring the slower pace, but reality has other plans. Ready or not, here we go! 🌟
Getting Our Act Together
First on the list: school supplies. This year, I missed out on ordering those convenient back-to-school supply boxes (rookie mistake, I know). I was so deep into relaunching our Living Well membership site that I didn't realize until it was too late. So, instead of a tidy box showing up on the doorstep, we’re doing it the old-fashioned way: piecemeal deliveries from Target. 📦
The label maker became my best friend this weekend, helping me personalize everything from notebooks to folders. I also made sure to wash the kids' new lunchboxes so they’re ready for those early morning pack-ups. There’s something strangely satisfying about checking these little things off the list—like a tiny victory against the chaos. ✨
And clothes? We’re picking out outfits for the first week of school, hanging them up, and getting everything ready. This little prep step makes our mornings run much more smoothly, and honestly, anything that saves time before 7 a.m. is gold.
Whipping Up a Back-to-School Breakfast 🍓
Mornings are hectic enough without wondering what’s for breakfast. Enter my latest obsession: the Sunshine Strawberry Ricotta Loaf. It’s new to our Living Well membership site and quickly becoming a favorite. This loaf is fluffy, just the right amount of sweet, and packed with enough protein and carbs to keep the kids satisfied until lunch.
I’ve been pairing it with some chicken sausages, eggs, and a Daily Harvest smoothie. The kids get their protein first and then a slice of the loaf to top it off. It feels so good to know they’re starting their day with something nourishing—and they love it, which is a huge win! 🙌
The recipe is simple: brown rice flour, coconut sugar, creamy ricotta, juicy strawberries, and a little zest of lemon. Easy ingredients and the outcome? Pure deliciousness. I made sure to bake it ahead of time so that breakfast is one less thing to think about during the week. 🥖
GRAB THE RECIPE BELOW! ⬇️
When Life Throws You Curveballs... 🚑
Of course, no day goes exactly as planned. Just as I was getting into the groove, my daughter Sawyer suddenly wasn’t feeling well. She complained of a stomach ache, and before I knew it, we were in full-on "healer mom" mode. I whipped up a DIY electrolyte drink (think homemade Pedialyte with a blend of minerals and silica) and kept her hydrated. Thankfully, after a little rest and some TLC, she started feeling better.
It's moments like these that remind me: you can plan all you want, but life loves to throw in a little twist. I took a deep breath, adjusted my plan, and kept moving forward. 💪
Simplifying Dinners: Slow Cooker to the Rescue 🥘
If there’s one thing I know for sure, it’s that school nights are always a bit crazy. This weekend, I made sure to prep some meals in advance to make the weeknights easier. I pulled out the slow cooker and made a beef shoulder seasoned with my favorite taco spices—so versatile and perfect for a quick dinner. Whether in a rice bowl, a wrap, or a salad, it’s ready to go and saves me so much time during the week.
I also whipped up some steak tacos with fresh peppers, onions, shredded Romaine, and cilantro. Keeping the dinner menu simple yet tasty is key to keeping everyone happy (and keeping me sane). 🌮
Embracing the Back-to-School Hustle
By the end of the weekend, I felt like I’d accomplished more in a few hours than I had in days. And while I’m not fully ready to give up on lazy summer mornings, the kids are excited, and I’m determined to make this transition as smooth as possible.
To all the parents out there getting ready for back-to-school season, I’m sending you all the good vibes! Let’s embrace the hustle, enjoy these moments, and make this school year the best one yet. If you have any tips or tricks for getting through this busy season, I’d love to hear them! And don’t forget to hit that subscribe button for more practical strategies to live well and feel great all year long.
Brighten up your day with this delightful Sunshine Strawberry Ricotta Lemon Loaf! This gluten-free loaf is bursting with fresh strawberries, zesty lemon, and creamy ricotta cheese, making it a perfect treat for any time of the day. Topped with a tangy lemon glaze, it’s moist, flavorful, and just the right amount of sweet. Enjoy a slice with your morning coffee or as a lovely afternoon snack.
Total Servings: 8-10 slices | Prep Time: 15 minutes | Cook Time: 50-60 minutes | Total Time: 65-75 minutes
Ingredients
Loaf:
1 1/2 cups brown rice flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup ricotta cheese
1/4 cup fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 cup fresh strawberries, chopped
Glaze:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1/2 tsp vanilla extract
Assemble
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Prepare Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, add the ricotta cheese, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped strawberries.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool: Allow the loaf to cool in the pan for about 15 minutes, then use the parchment paper overhang to lift it out and place it on a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Glaze the Loaf: Once the loaf is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.
Nutritional Information
(Based on 10 servings) Calories: 340kcal, Total Fat: 14g, Total Carbohydrates: 49g, Dietary Fiber: 2g, Sugars: 33g, Protein: 5g
Please note that these values are approximate and may vary depending on factors such as the specific brands of ingredients used and variations in ingredient sizes.