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One of the first meals I cooked for my son was porridge. Creamy oats, ripe banana cubed or just thawed blueberries mixed in. It was a nostalgic meal for me but it doubled as a hearty meal I could whip up for me and my son in those hazy early days of parenthood. As he got older and more mobile, cooking in the morning started to become more challenging. So on the weekends, I meal prep easy meals to whip up for the week. These overnight oats are simple, full of fiber, vitamin C, protein and flavor. Whenever I get a new batch of quick cooking oats, I quickly blitz them in my food processor. Pro tip: this cuts the cooking time by a fraction whether you’re making warm oats or quick overnight oats. While you’re at it, blitz a cup or two of flaxseed. Finally, the Blueberry Orange Jam is super tasty and quick to make.

We eat a lot of eggs in my house. Eggs are nutritious, delicious and high in protein and amino acids. My wife and kids love them prepared all sorts of ways, over easy, hard boiled, omelets, frittatas… and this is a simple and perfect way to make a meal that everyone will enjoy, using high quality organic eggs, while incorporating a local seasonal vegetable and utilizing leftovers (like the chicken you cooked for dinner the other night). Once you get this simple technique of making a frittata down you could add just about anything inside your frittata. It’s also a great way to sneak in some veggies and nutrients for kids! Serve as is or alongside a simple salad and this could be enjoyed any time of day, any time of year. For young eaters around 6mo+, cut the frittata up in strips or smaller bite-sized pieces.