October 8th Meeting

Today’s meeting was a really great meeting and we’re so glad that you all attended.  If you couldn’t make it, we missed you! The skittles game was such a great ice-breaker and a great way for all of us to get to know each other on a deeper level.

Thank you Mary for sharing about fear and overcoming it. What a great encouragement to all of us mothers in our messy, busy lives that are sometimes so overwhelming and filled with the unknown.

Jenn put together some great resources of FREEZER MEAL TIPS and FREEZER MEAL RECIPES, and I know we all are excited about the Garlic Lime Chicken (I’m pretty sure most of us went ahead and made these for our meals tonight instead of freezing them!!).

Can’t wait to see you all next time!

Healthy Peanut Butter Oatmeal Cookies -Egg and GF Free

Lunch has passed and it’s not quite dinnertime and the kiddos are hungry. It’s afternoon snack time! This is a great gluten-free and egg free recipe.


2 Ripe Bananas, Mashed

1/3 C. Peanutbutter

2/3 C Unsweetened Applesauce

1 tsp. Vanilla

1/2 tsp. Salt

1/2 tsp. Cinnamon

Dash of Ground Cloves

Dash of Ground Nutmeg

1 1/2 C Quick or Old Fashioned Oats (optional: gluten free oats)

1/4 C Nuts

1/4-1/2 C Chocolate Chips

1/4 Shredded Coconut (optional)


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips and coconut; stir until well combined.

Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I place a few more chocolate chips on top each cookie.

Bake 20-30 minutes. Allow to cool slightly before removing from pan.

Modified From: TheSkinnyFork.com