After a week off from homeschooling, we finally had our first day back. And I have to admit, it went awesome! So much better than I expected. Granted I racked my brain and scheduled, rescheduled, threw away, started over, tried to put in new studies, took them out…you get the idea.
I finally sat down late last night and focused on just one unit study: Autumn. Kept the math and reading the same, added a bible study and done.
This morning I led my kids into our classroom, which I had also spent a great deal reorganizing and hanging stuff up around the room, turned on some music, and let them dance until I had them ready to sit down and start.
Everything went smoothly, and by lunch time we were done and they were out the door to go play make believe in their fort and swing set for the entire afternoon. They were so engrossed in whatever they were playing, I just brought them lunch, periodic snacks and drinks. I finally had to call them in before dinner for baths. But I didn’t blame them for wanting to stay out as long as they did. The weather was perfect fall for us down here in the south! I even pulled some furniture out that I’m repainting and spent time outside myself.
Overall, the day was a success, and a much needed one at that! PLUS, I got my new sewing machine and I was able to do some sewing after my fiasco of last week! Thank you Lord!
So how do you end off a perfect day? With chocolate!! I’ve shared this recipe before, but not on this blog, so if you are a sucker for chocolate peanut butter cups like me, then you will enjoy these!! Give them a go, I promise you won’t be disappointed!

Chocolate Protein PB Cups

1/2 cup coconut oil

1/2 cup chocolate chips

1 cup peanut butter

2 servings protein powder (I use unflavored or vanilla, but any would work)

2 tablespoons mix of flax and chia seeds (optional)

sea salt

  1. In a microwave safe bowl, mix the coconut oil and chocolate chips together. Microwave on high at 30-45 seconds at a time until melted together.
  2. Add PB, Protein and optional mix in.
  3. Pour into a cupcake tray lined with cupcake liners. Depending how high you fill them, makes 9-12.
  4. Top with sea salt.
  5. Place in freezer for at least an hour until firm.
  6. Transfer into a freezer bag and keep in freezer until ready to eat.
  7. Enjoy!!


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