Mug of reality

Let me just say, shortcut meals are my lifesaver. But meal prepping? That’s another story. It’s not that I’m against it, but honestly, prepped meals don’t last long in my house.

With my kids either done with school or no longer attending traditional school, and me working from home, I’ve started using these lunch containers—for myself!

They’re perfect for portion control and a reminder to pause for an actual lunch break.

Let’s be honest—life can feel repetitive sometimes. I was a stay-at-home mom for 10 years, and then, out of nowhere, I found myself running a website, working 16+ hours a day while raising three kids, and having a husband who works nights.

It’s a juggling act, to say the least!

Back when my kids were little, I made small changes to keep life interesting: sneaking off for coffee breaks, taking 30-minute after-school drop-offs for a jog or walk, or showing up at school to have lunch with my kids. These little moments kept me grounded and added some spark to my day.

Fast forward to now—I’ve been working from home for almost 15 years, running my blog and social media. It’s not always easy, but I wouldn’t trade it for anything.

Being my own boss fits me perfectly, even if I’m constantly learning to navigate the ups and downs of the blogging world. It’s a business, so even though it’s fun and you’re home, you have to take it seriously!

So, I’m excited to kick off this new series: Lunch Box. It’s part of my new blog, a space where I’ve packed all my passions into one place.

This series is all about practical, delicious meal ideas you can pack for on-the-go or enjoy at home. Some recipes will be completely from scratch, while others—like today’s—will lean on handy shortcuts.

I always make two portions: one for myself and one for my husband. Sharing a meal makes it even more special!

Why I Don’t Meal Prep, but Food Prep

Here’s the thing—I don’t meal prep, but I’m all about food prep. It’s a game-changer if you want to eat at home without the stress. Here’s how I make it work:

1. Prep your produce: Wash, dice, or slice veggies and store them in containers.

2. Prepare your protein: Cut, season, and marinate your meat before storing it. That way, it’s ready to sauté, grill, or air fry when you’re ready.

3. Plan your week: Make a list of recipes before you grocery shop. Buy only what you need, which saves time, and money, and reduces food waste.

Food prep takes less than an hour, but it sets you up for a week of quick, home-cooked meals—no pricey meal kits required!

Air-Fried BBQ Chicken, Steamed Broccoli, and Potstickers

Ingredients (2 servings):

• 12 frozen chicken and vegetable potstickers
• 1 cup frozen broccoli florets
• 6 hot honey BBQ bites, or any on hand
• 1/2 tablespoon olive oil
• 1 tablespoon ponzu sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon sesame seeds

Directions:

Steam the broccoli and potstickers:

• Add 1/2 cup of water to a wok or large skillet.
• Place the potstickers in the skillet and cook over medium heat.
• When the potstickers are halfway done, add the frozen broccoli. Cover and steam for about 3 minutes, or until the broccoli florets are bright green and crisp, and the potstickers are cooked through. 
• Drain any excess water, return the skillet to the heat, and add ponzu sauce, soy sauce, and olive oil. Toss everything to coat, then let it marinate off the heat for a few minutes.

Cook the BBQ chicken bites:

• Air fry the chicken bites at 400°F for 12-13 minutes or until fully cooked.
• No air fryer? No problem—bake them in the oven following the package instructions.

Assemble the lunch box:

• Divide the chicken, broccoli, and potstickers between containers.
• Sprinkle with sesame seeds for a little extra flavor.

What do you love to pack in your lunch box? Let me know in the comments—I’m always looking for fresh ideas!

This series is all about making lunch exciting and practical, whether you’re on the move or working from home like me. Stay tuned for more fun ideas, and happy cooking!

Sanna <3

You can follow me on Instagram @mugofreality & Pinterest @MugOfReality

Latest Recipes:

• Sunday Supper: One-Pan Herb Crusted Roast Chicken and Vegetables

• Cinnamon and Sugar Doughnut Holes

• Caramel Milk — A Balkan Remedy for a Sore Throat

Air-Fried BBQ Chicken, Steamed Broccoli, and Potstickers

February 6, 2025

Servings: 2 Lunch Boxes

Prep: 3 min

Cook: 12 min

Total: 15 min

Difficulty: EASY

Print This

This series is all about making lunch exciting and practical, whether you’re on the move or working from home like me.

By: Sanna

Ingredients

• 12 frozen chicken and vegetable potstickers
• 1 cup frozen broccoli florets
• 6 hot honey BBQ bites, or any on hand
• 1/2 tablespoon olive oil
• 1 tablespoon ponzu sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon sesame seeds

Directions

• Step 1 Steam the broccoli and potstickers:
• Step 2 * Add 1/2 cup of water to a wok or large skillet.
• Step 3 * Place the potstickers in the skillet and cook over medium heat.
• Step 4 * When the potstickers are halfway done, add the frozen broccoli. Cover and steam for about 3 minutes, or until the broccoli florets are bright green and crisp, and the potstickers are cooked through.
• Step 5 * Drain any excess water, return the skillet to the heat, and add ponzu sauce, soy sauce, and olive oil. Toss everything to coat, then let it marinate off the heat for a few minutes.
• Step 6 Cook the BBQ chicken bites:
• Step 7 * Air fry the chicken bites at 400°F for 12-13 minutes, or until fully cooked.
• Step 8 * No air fryer? No problem—bake them in the oven following the package instructions.
• Step 9 Assemble the lunch box:
• Step 10 * Divide the chicken, broccoli, and potstickers between containers.
• Step 11 * Sprinkle with sesame seeds for a little extra flavor.

Growing up, doughnuts were one of my favorite treats. They weren’t an everyday indulgence, but when the weekend rolled around or a chilly day called for a cozy snack, doughnuts were the perfect comfort food. It’s one of those nostalgic childhood memories that hits hard even today.

Now, as a parent, I love sharing those moments with my kids by making these Cinnamon and Sugar Doughnut Holes.

They’re irresistibly soft, warm, and coated in a delightful mix of cinnamon and sugar. Perfect for birthdays, weekend snacks, or just because—doughnuts are truly timeless!

Tips for the Best Doughnut Holes –

Ingredient Importance:

• Yeast: Gives the dough its airy and fluffy texture.

• Warm Milk: Helps activate the yeast and creates a tender dough.

• Oil: Adds richness and flavor. You can use melted butter too.

• Egg: Provides structure and makes the dough soft.

• Cinnamon Sugar Coating: The ultimate finishing touch that makes these doughnut holes addictive.

Frying Tips:

• Keep the oil temperature at 375°F (190°C) for even cooking. A thermometer is your best friend here.

• Don’t overcrowd the pot to ensure the doughnut holes fry evenly and don’t stick together.

Shape Matters:

• I used a double jigger because I didn’t have anything smaller. The size of the circle on the top of a double jigger for cocktails (1 oz / 30 ml side) typically ranges between 1.75 to 2 inches (4.4 to 5 cm) in diameter, depending on the specific design and brand. You can also use a small ice cream scoop, or doughnut hole cutter to achieve uniform sizes.

Here is a product from Amazon:

Stainless Steel Round Cookie Biscuit Cutter Set, 11 Circle Donut Doughnut Cutter

Soft Dough Is Key:

• Avoid over-kneading the dough—it should feel soft and slightly tacky, but not sticky.

Serving Suggestions

• Enjoy immediately for the best texture and flavor.

• Pair with hot chocolate, coffee, or milk for a cozy treat.

Storage Tips: 

• Short-Term: Store leftover doughnut holes in an airtight container at room temperature for up to 2 days.

• Reheating: Warm them in a 300°F (150°C) oven for a few minutes to restore their softness.

These cinnamon and sugar doughnut holes are simple, fun to make, and always a hit. 

Happy frying!

Sanna <3

Latest Recipes:

• Sunday Supper: One-Pan Herb Crusted Roast Chicken and Vegetables

• Caramel Milk — A Balkan Remedy for a Sore Throat

Recipe from my other blog:

Homestyle Doughnuts

Cinnamon and Sugar Doughnut Holes

January 10, 2025

Servings: Yields: Between 50 & 70 doughnut holes. This depends on the size of the cutter; my cutter was about 2 inches wide (5cm).

Prep: 15 min

Cook: 20 min

Difficulty: EASY

Print This

These cinnamon and sugar doughnut holes are simple, fun to make, and always a hit.

By: Sanna

Ingredients

• For the Dough:
• 1 tsp active dry yeast (3 g)
• 2 tbsp sugar (25 g)
• 1 cup warm milk (240 ml)
• 3 cups all-purpose flour (360 g), plus 1/4 cup (30 g) for dusting
• 2 tsp salt (8 g)
• 1 egg, beaten
• 2 tablespoons oil (28 g)
• For the Coating:
• 1/2 cup granulated sugar (100 g)
• 2 tbsp cinnamon (12 g)
• For Frying:
• 4 cups vegetable oil, or enough to submerge the doughnuts

Directions

• Step 1 Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy.
• Step 2 Prepare the Dough: In a large bowl, mix the flour and salt. Add the beaten egg, oil and the activated yeast mixture. Stir until combined.
• Step 3 Knead the Dough: If using a stand mixer: Knead with a dough hook on medium speed for 3–5 minutes until the dough is smooth and elastic. Or by hand: Knead on a lightly floured surface for 8–10 minutes until the dough is soft and smooth.
• Step 4 First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise at room temperature for 1 hour or until doubled in size.
• Step 5 Shape the Doughnut Holes: Transfer the dough to a lightly floured surface. Roll it out to about 1/2 inch (1.3 cm) thickness.
• Step 6 Use a small doughnut cutter or a round cookie cutter to cut out doughnut holes. Re-roll scraps as needed.
• Step 7 Heat the Oil: In a deep pot or skillet, heat the vegetable oil to 375°F (190°C).
• Step 8 Fry the Doughnut Holes: Carefully drop 5–6 doughnut holes at a time into the hot oil. Fry for 1–2 minutes, turning halfway through, until golden brown.
• Step 9 Remove with a slotted spoon and drain on a plate lined with paper towels.
• Step 10 Coat with Cinnamon Sugar: While still warm, roll the doughnut holes in the cinnamon-sugar mixture until fully coated.

I’ve been meaning to write these journal entries every week, but truthfully, I just couldn’t. The past 30 days have been heavy, and I had to step back and focus on healing—physically, emotionally, and mentally.

It started with a mild flu that drained me more than it should have. Then came the chaos of perimenopause, with its relentless ups and downs. Add to that a household of “adult” kids who still need me more than they realize, and a husband who’s also been under the weather. My body just waved the white flag.

And then there were the holidays—those bittersweet reminders of the past. Memories of my parents’ messy split came flooding back — I just wanted to escape it all. I thought I had buried those feelings, but they have a way of resurfacing when you least expect it.

On top of everything, there’s the ache of losing my sister—not to death, but to distance. She chose to cut ties almost two decades ago, and though I don’t talk about it much, it’s a wound that never really heals. Saying it here feels both painful and freeing.

Mentally, I wasn’t in a great place either. The holiday season always does that to me. There’s something about the forced cheer and endless expectations that makes me want to retreat into my own little world.

Sometimes, life demands that you hit pause. You step back, take a breath, and focus on yourself. Because if you don’t, how can you possibly manage everything else?

Life is messy. It’s unpredictable. It’s overwhelming, especially for moms like me who are trying to hold it all together. And let’s be real—no one has it all together, no matter how perfect their life might look on the outside.

I’ve never been good at pretending otherwise. I can’t fake it, and I won’t try. Life is raw and real, and when it knocks you down, you have to face it head-on—even if it takes longer than you’d like.

A few days ago, I decided to take a small step forward. I downloaded a new app to track my calories and fitness.

Also, I dusted off my planner which had been sitting untouched for many weeks. I walked, rode my bike, and even danced around the kitchen while boiling eggs to eat with my salad.

I sang my heart out to my favorite Stone Sour songs, read a book, meditated, and reconnected with a few close friends.

None of it was groundbreaking, but it felt like progress.

Here’s what I’ve learned along the way:

• It’s okay to not be okay.
• It’s okay to take a break.
• It is okay to put yourself first.

I don’t have all the answers. I’m still figuring things out. But I know this: I want to be happy. I want to be healthy. I want to lose weight, but I also want to enjoy a slice of coconut cream pie. Life is too short to skip the things that bring you joy.

If you’re reading this and you’re struggling too, I hope you know you’re not alone. Take a breath. Take a break. Take care of yourself.

Sending love and warm hugs to anyone who needs them. Thanks for letting me share my little ramble.

Love,

S A N N A

You can follow me on Instagram and Pinterest, @mugofreality

I am working on getting a Facebook page, too.

Disclaimer: Some images, edited here, belong to Adobe Stock Photos, free to use. If you wish to remove them or tag the artist, please let me know. They are not monetized or used to make money. I am always willing to promote an artist.

My last journal entry:

• Finding Myself: Rediscovering Life Through Passion and Purpose