Have you seen this trend going around the blog world of a Photo Per Hour? When I first saw it, it instantly reminded me of the new-ish app called BeReal. BeReal is the least “filtered” of the social media platforms because it’s all about no filters, no editing photos, no curating a feed that’s glamorous! The app notifies you at a random time during the day to post a photo of what you’re doing along with everyone else you’re friends with. I personally love it :)
To document my day through a photo per hour, I set an alarm to go off on my phone every 60 minutes from wake up to bedtime and capture what was going on in the moment. On this particular day, my husband was flying a “local” trip, which means he didn’t spend the night in a different city; he started and ended his trip in Boise on the same day….although he was still gone from 8:40am to 9:15pm.
Here we go!
7:30am
We needed to be out of the house before 8:30 today, because we had some errands to accomplish before Brynnley’s first nap and my work. So even though I typically just let Brynnley wake me up, today I set my alarm for 7:30am and threw on a sundress and some 5-minute makeup. I recycled yesterday’s hair style and sipped on my (first) cup of coffee.
8:40am
Brynnley and I are in Walmart for some necessities! This is the new pose she does when she wants me to hand her something and I love it. In this moment, she wanted me to hand her some scrunchies off the shelf….which I did and let her carry around until it was time to checkout haha.
I need to pause and make a mention – Walmarts in Utah & Idaho are very different than Walmarts in other areas. Growing up in Southern California, our local Walmart was very dirty and disheveled and not somewhere we would shop because it was just chaos. For whatever reason, Utah & Idaho treat their Walmarts like Targets. They are clean, organized, stocked well, and I personally don’t think they have the same “people of Walmart” stereotype of customers. If you’re from here, I think you’ll agree. And if you aren’t, you’ll have to check it out for yourself when you visit! 😅
9:30am
It’s my mom’s birthday! Yes, that is my mother 🤪 She defies all laws of aging.
Brynnley and I surprised her and brought a little birthday goodie bag to her. Brynnley loved playing with the balloon at her Gigi’s desk!
10:30am
We are home with about 30 minutes to kill before Brynnley’s first nap time! She plays with some toys and books while I start some laundry and fold the load in the dryer.
11:30am
She’s asleep so now I get as much work done as I can! I am a part-time employee for an online company, and my title is Blog Manager and Copywriter. (It’s totally separate from Strong Like My Coffee which is just a hobby.) During my naptime hustle, I had a video call with the director of operations, and a couple of copywriting deadlines to meet. I also manage the company’s app and business Pinterest account so I worked on these as well!
12:30pm
I really wanted to squeeze in a run while Brynnley was snoozing so at 12:30 I hopped on the treadmill and turned on some music. I got in 2.5 miles and broke a good sweat! Then I logged back onto my laptop until Brynn woke up around 1pm.
1:30pm
I made Brynnley and I some smoothies for lunch – vanilla yogurt, banana, blueberries, strawberries, chocolate protein collagen powder and a splash of milk. So yummy! Brynnley sips hers in her high chair while I clean everything up and wrap up the copywriting task I was working on my laptop.
2:30pm
Time for some sunshine! We head outside for a 35 minute neighborhood walk. She loves to see any birds, dogs or cats along our route :)
3:30pm
We wind down before her second nap of the day. I usually put her down again around 4pm. Some days she crashes right away and other days she happily plays in her crib for half an hour before she falls asleep. I usually bust out another work session during this time!
4:30pm
The kitchen sink is nearly full from the days’ dishes and it’s not even dinner time yet! I decide to clear them out quickly for a clean slate at dinner time.
5:30pm
I throw together a salad with a bagged kit plus some extras we had in the fridge. This one came with a blueberry lemon vinaigrette! I made a batch of Mac n Cheese for Brynnley’s dinner which I’ll serve with some applesauce and black beans.
6:30pm
The BeReal. App notification went off just as we were starting a pre-dinner walk with our neighbor and friend Kat! She’s the one who introduced BeReal. to me. We walked and chatted until our bellies were growling and headed back to our homes for dinner time.
7:30pm
Dinner usually gets a little messy so we just go straight to the tub afterwards. Brynnley LOVES playing in the water and is always in the best mood!
8:30pm
The kitchen is clean again and I’ve prepped three bottles – one for her upcoming bedtime, one in case she wakes in the middle of the night and one for first thing in the morning to grab along with my cup of coffee. I usually put her to bed by 9pm, but I knew Zeb would be home from his flights at 9:15 so she stayed up with me a little later.
9:30pm
Baby’s in bed and I’m ready to relax for a moment! I had just a little bit left of this book left, which I really enjoyed! It was a gift from one of my book club friends & she picked well :) I sipped on a Peach Lemonade ICE water, which I have to buy in bulk at Costco because I love them so much.
And that’s a wrap! Not every day is the same so this was a fun little random glimpse into life currently :)
Last week I shared some of the unique and challenging aspects of a commercial airline pilot’s work trip schedule, and how we often meal prep and pack homemade balanced meals to keep my husband from eating out for four days straight. If you’re interested in a little more of the standard (or not-so-standard) lifestyle of this career, definitely check out this post first!
For Zeb’s most recent four-day trip, he requested something low-carb for this week’s meal prep…..maybe our upcoming tropical summer vacation has something to do with that, haha. He would be doing multiple flights a day with nightly hotel stays in Tri-Cities, Washington, Meford, Oregon, and Eugene, Oregon. Not the most glamorous trip route this time.
I took to Pinterest for some low-carb inspiration, found a recipe, and tweaked it a little to make it my own. This trip, I made and packed Zeb a Buffalo Chicken Spaghetti Squash Bake & I kept a container for myself because it was so yummy! I LOVE the flavor of buffalo sauce.
You start by baking a spaghetti squash (which Brynnley kept calling a banana and a ball) and chicken breast. I like to microwave my squash for about 7-8 minutes first to help it cook a little faster, since it does take close to an hour!
In the meantime, you can prep the rest of your ingredients. Thinly sliced celery, diced tomatoes, shredded cheese, crumbled blue cheese, ranch dressing, buffalo wing sauce, and parsley for topping.
Once the chicken is cooked and cooled, dice it up and add it to your mixture. Then use two forks to pull apart the spaghetti squash strands and add them to your large bowl.
Place the buffalo chicken spaghetti squash mixture into a greased casserole dish and bake at 400 degrees for another 20 minutes. You can add more cheese on top if you wish!
Zeb did say that I broke my own rule with this one because it wasn’t as good cold. Luckily he ended each day of this trip pretty early and was able to eat his meal in his hotel room with a microwave.
Buffalo Chicken Spaghetti Squash Bake
A low carb casserole-style recipe with the tangy flare of buffalo wing sauce, yummy melted cheese plus lots of veggies from squash, tomato and celery!
1cupBuffalo Wing Sauce(or more, dependent on your taste)
Parsley for garnish
Salt, Pepper and Garlic Powder to taste
Method
Preheat your oven to 400 degrees and line a baking sheet with aluminum foil, greased. Also grease a 9×9 baking dish and set aside for later.
Cut the spaghetti squash in half and place both halves face-down on the foil. Place chicken breast next to them.
Bake until chicken is heated to 165 degrees internal temperature and remove from sheet. Place squash back into oven until it is very soft and tender.
While squash and chicken are baking, combine the rest of your ingredients in a LARGE mixing bowl: thinly sliced celery, diced tomato, shredded cheese, crumbled blue cheese, ranch dressing, buffalo sauce, salt, pepper and garlic powder.
Once the cooked chicken has cooled, cut it into bite-sized cubes and add it to the buffalo mixture.
Once cooked spaghetti squash has cooled, remove the squash strands with two forks and add to the buffalo mixture. Blend well.
Add the mixture to the greased baking dish and bake for another 20 minutes. Feel free to add cheese on top and continue baking until it browns. I liked to top mine with extra buffalo sauce.
Garnish with parsley and add a little ranch dressing drizzle, if you so desire!
And there you have this week’s installment of what I meal prepped for my pilot husband! We are going to enjoy our Memorial Day weekend with our first trip to the pool of the year, and I can’t wait! Last summer, we went to the pool quite often and Brynnley seemed to enjoy it but she was only 5-7 months old. Now she’s nearly a year and a half and can run around the splash pad on her own. She LOVES water and insists on sticking herself in front of the hose whenever I’m out watering my garden.
She and I have been taking 2-3 walks A DAY because the weather is sooo perfect and I know hotter days are coming so we are taking advantage while we can.
I have a fun blog post idea planned for later next week so check back soon! Happy Memorial Day Weekend!
Last week I filmed and shared a little vlog on my YouTube channel that just followed a day in the life with Brynnley and I as Zeb was on a four-day trip. He’s a commercial pilot, so our lifestyle is unique in that he’s gone between 3-5 days a week. That means a whole lot of solo-parenting, and a lot of unique challenges to our family’s schedule. Which is something I thought I could share a little more about here as well!
Until I started dating Zeb, I actually had no idea that pilots spent many nights away from their home. I assumed they had a “route” that they flew back and forth and ended back at home each night. Nope! There’s nothing normal or regular about their schedule! They also do not have a designated “route.” Based on seniority, they can request certain criteria in their flight schedule but very rarely do they fly the same trip twice!
Zeb’s trips can start on any day of the week, including Saturday and Sunday. They can be 2 days, 3 days, or 4 days. Their layover and hotel can be in pretty much any city with a major airport. Sometimes he’s in Burbank, Salt Lake City, and Houston, and other times he’s in Nashville for three nights in a row! Some trips he flies from 5am-noon every day and other trips he’s hanging out in a hotel until 4pm and flying until midnight. It’s ALWAYS different.
One of the interesting aspects that many people don’t think about when it comes to a pilot (or flight attendant) schedule is packing meals and snacks for their trips that can be up to four days long. Most of the airplanes my husband flies actually don’t have microwaves to heat up his meals! He takes a rolling luggage bag and a large cooler bag on each trip. Many days he starts his trip as early as 5am and it might be 12 hours until he can transfer his food into a hotel mini fridge for the evening. So logistically, there are some restrictions to what kinds of food he can take along with him to avoid eating out for all four days. Eating airport and restaurant food is not the healthiest option but it also adds up to so much extra money spent on food!
(Packed him pumpkin pie on thanksgiving!)
I don’t mind meal prepping for him so that he has nutritious food to eat on his trip, but it’s taken a while to figure out what types of foods keep well for multiple days in a cooler bag and are something he will actually EAT and not bring back home to dump down the garbage disposal.
This post is only going to contain one recipe that was a hit for his last four-day trip, and I’ll continue to share more as I make them each week! I’ll have to start a new little page on this blog specifically for pilot meals, packing tips, and more about this bizarre lifestyle.
First thing to consider when picking a recipe to meal prep for his trip is that it has to taste good both hot and cold, in case he needs to eat it as lunch or dinner on the airplane and doesn’t have a way to heat it up.
On his most recent trip, I made a shredded chicken tamale casserole that was a hit!
Shredded Chicken Tamale Casserole
A Yummy Cornbread-Crusted Casserole Full of Chicken, Beans and Corn!
Preheat oven to 400 degrees and grease a 9×9 casserole dish.
In a medium bowl, stir together the cornbread mix and the ingredients listed on its packaging. Add diced green chiles, set aside.
In a separate large bowl, combine the shredded chicken and spices. Add black beans, creamed corn, 1/2 cup Monterey Jack cheese, 1/2 cup Mexican blend cheese, and green enchilada sauce.
Pour the chicken mixture into the greased casserole dish and spread evenly.
Pour the cornbread batter evenly over the top of the chicken mixture.
Bake for 25 minutes. Then add the remaining Monterey Jack and Mexican blend cheeses.
Continue baking for another 15 minutes until the cheese begins to brown.
Allow to cool and enjoy! Optional toppings: sour cream, cilanto, salsa, and avocado.
I divided up some big portions into three containers for Zeb to pack along with some Spanish rice, just in case he was extra hungry!
I had one container left at home for myself and can attest that it was yummy hot AND cold, if necessary!
Some snack staples that Zeb also usually packs along are beef jerky, almonds, and a few of my homemade “Cat balls” (peanut butter energy balls). He has unlimited airplane snacks, including whatever is offered to first class, which have actually come a long way from pretzels! Now there are fun options like pistachios, chocolate covered almonds, and Sun Chips. He brings me home some extras sometimes and I never want to eat another Biscoff cookie in my life haha.
Any other fellow spouses of an aviation crew member? Share your favorite meals to pack with me!
