Peanut Butter Banana Chocolate Oatmeal

The past few days have been insane, full of family, emotions and good times. My little all-grown-up brother is a full-fledged soldier of the U.S. Army, and I got to see him graduate on Friday! I am such a proud sister, it's not even funny. The hubby and I drove down to Ft. Benning on Thursday and spent a couple of hours with him (he had to be back at the barracks by 6:30) and our parents, who drove all the way down from Kansas. Friday morning, I took about 300 photos during the graduation ceremony, and then we got to hang out the rest of the morning and all afternoon, since he needed a ride up to the Atlanta airport and hey, we were headed that way anyhow!

He's on leave in Kansas for the next two weeks, and then he'll be in Germany for 3 years. I'm bummed we only got to spend less than 2 days together, but at least I got to see him at all. We're planning a Christmas extravaganza, though, in which we will both (hopefully) be visiting home at the same time!

It's been such a weird process, seeing my brother go off to Basic, writing letters back and forth for 14 weeks, and watching him graduate; especially because I've done it all before. It's been 5 years since my husband graduated, and I still remember experiencing it all for the first time. I hadn't realized how much I've learned about the military, and specifically Army, life since then -- it's quite a lot! In fact, hearing all the stories my brother told, in letters and in person, has made me start thinking about joining the military myself, but I don't know if I'll actually end up doing it. Sometimes it's okay just to be on the sidelines.

On a not-so-completely unrelated note, I have a recipe I'd like to share with you this morning. Thinking about the military and wanting to push myself even further to really get my body into peak condition, I've been on the search for filling, fueling breakfast options to start my day off right. Sugary cereals, toast, and Pop Tarts are not healthy choices (in case you were unsure), but this oatmeal is! It literally takes about 5 minutes to make, and it will fill you up until lunch time rolls around. It's also one of those tricky dishes that tastes like dessert, but isn't! So sneaky.

Peanut Butter Banana Chocolate Oatmeal
{vegan, gluten-free, sugar-free}
makes 2 servings

• 1/2 C GF old-fashioned oats
• 1/4 C unsweetened cocoa powder
• 1/4 C water
• 1 Tbs natural peanut butter
• 1 small or medium banana
• 1/4 C vegan chocolate or carob chips (optional)

1. In a medium, microwave-safe bowl, combine the oats, cocoa powder, and water. Mix carefully, so the cocoa doesn't fly out all over the place.

2. Dice the banana into small pieces, or if you don't mind getting a little messy, use your hands to tear off small chunks and toss them into the bowl. Add the peanut butter and chocolate chips, if using them, and stir to combine.

3. Microwave the oatmeal for 2 minutes, or until the water is gone and everything is warm and cooked. Separate into two bowls, or eat it all yourself! Just be careful not to burn your mouth.

Note: If it's not sweet enough for you, you can add a spoonful of agave nectar or maple syrup before sticking it in the microwave.

Nutrition Facts (per serving): 195 calories; 7.1g fat; 0mg cholesterol; 3mg sodium; 32g carbs; 7.4g dietary fiber; 7g sugar; 8g protein; 2mg vitamin A; 4mg vitamin C; 21mg calcium; 2.7mg iron

Cinnamon Tea Cake

My brother left for Basic Training last week. It's still pretty surreal to think he's in the Army now. I remember (vaguely) when he was born! Of course, I was only 2, so I really just remember a tiny snippet of waking up in the waiting room with my aunt, and my dad had come out to tell me I had a baby brother. It's one of my earliest memories, in fact.

Anyway, he left for Georgia last week, and I'm so proud of him! I wrote him a letter this morning, which was actually a lot of fun. It brings back a lot of memories from when my husband was at Basic almost 5 years ago. I still remember how exciting it was to get to see him after 2 1/2 months of daily snail mail and an occasional phone call. And now I get to go see my brother graduate in August! I can't wait.

Since I live a little far away, I wasn't able to go to his farewell party (bummer!), but that didn't stop me from making a cake for him! Of course, this cake is not really a cake in the traditional sense, because it's not coated in frosting, nor is it even all that sweet to begin with. It's perfect for a mid-afternoon snack with a nice cup of hot tea, though. I wanted to make something more manly, since it's "for" my lil' bro, which is why it's a little more rustic and a little less sugar-laden. Oh, and it's also vegan. Did I mention that?

You don't have to use Stevia's NuNaturals sweetener, but I would recommend it. They just came out with two new flavors: in addition to vanilla, they now have lemon and orange. Miss Katie was kind enough to sponsor a giveaway in which I was one of four winners! I've been trying out the different flavors in a number of various recipes, but this one has to be one of my favorites. The orange flavor is just subtle enough that it doesn't overpower the cake, yet it's still present. Perfect!

What's one of your earliest memories?

Cinnamon Tea Cake
adapted from She Knows Vegan
serves 8

• 2 Tbs ground flax
• 6 Tbs water
• 10 Tbs vegan margarine (like Earth Balance)
• 1/2 C packed brown sugar
• 1 Tbs agave nectar or maple syrup
• 1 1/2 C whole wheat flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 30 drops of Stevia's NuNaturals liquid orange sweetener (or more, if you want it a little sweeter)

1. Preheat oven to 350 F. Grease a 9-inch round baking pan and set aside.

2. In a small bowl, combine the flax and water. Set aside to thicken.

3. In a medium saucepan over low heat, combine the margarine, brown sugar, agave, and Stevia. Stir often, cooking until margarine is melted. Turn off the heat and set aside to cool slightly. When cooled, whisk the flax and water into the margarine mixture.

4. In a medium bowl, stir together the flour, baking powder, cinnamon, and salt. Add the margarine mixture and stir until moist. Pour into the prepared baking pan.

5. Bake for 30 minutes or until a knife inserted into the center comes out clean. Cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition Facts (per serving): 157 calories; 1.4g fat; 0mg cholesterol; 413mg sodium; 37g carbs; 4g dietary fiber; 18g sugar; 0g protein; 77mg calcium; .6mg iron