Prepping for the Week Ahead —SCB

I have a busy week ahead, and while I hate to be inside at all on this beautiful spring day, I decided to get our kitchen stocked and prepped for the week ahead. First up was my weekly batch of granola.

Some yogurt to go with the granola (I’ll be posting about making yogurt soon. It really is so simple.) I also made a vanilla bean simple syrup to sweeten the yogurt.

A big pot of beans—one of the healthy foods my son will reliably eat.

Whole wheat chocolate chip cookies to pack in lunches (another great recipe from Good to the Grain).

Washed and prepped greens means I’ll eat a salad for lunch everyday instead of those cookies.

The last thing coming out of my kitchen today will be a rhubarb crisp just because I couldn’t resist the rhubarb at the market (although maybe it will become rhubarb syrup for cocktails?).

Feeling ready to tackle the week. Have a good one.