What I Love Wednesdays

Good afternoon! It's been nothing but rainy and cold here for two weeks, so the sun is a nice reprise today. I shouldn't complain too much, however; the Midwest has gotten hit pretty hard with their Snowpocalypse lately... yikes! If you're in that neck of the woods (or anywhere else that's got you bundled up in blankets and sipping hot cocoa), don't venture outside unless you have to. Of course, you should also check out these links. I'm hoping they'll warm you up a bit.


1. No more excuses! If you've been saying for years that you've wanted to learn a language, but haven't gotten around to it, this is the year. Check out these great resources!

2. Check out these great tips for shopping at the grocery store.

3. What a great post about quality of life. I hope this makes us all stop and think a little.

4. Who knew there were so many great uses for coconut oil?

5. Need some tips on how to be cool? Check out these hilarious ones.

6. You'll never have to buy these foods again!

7. Apps are all the rage right now. Why not use them to help motivate yourself to stay fit?

8. Have you tried to make something you found on Pinterest and failed miserably? Hopefully your creations didn't out like these!

9. Here is some really fantastically helpful information about buying the right running shoes!

10. Who doesn't love cookies? Here are some great Cookie Baking Tips!

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

Double Chocolate Chip Coconut Cookies

One of the words you hear most often when you're trying to get healthy is moderation. You can eat all the healthy foods you want, but if you don't watch portion sizes, unfortunately you won't end up with the results you might be looking for. It's all about moderation!

The rule I like to follow is to make sure my plate (or bowl) is made up of fist-sized servings of one protein (like tofu, tempeh, beans, or seitan if you don't eat meat; if you're an omnivore, lean meats like chicken, turkey, or fish are good choices), one whole grain (like brown rice, quinoa, whole wheat bread or pita wraps, and whole-grain pasta), and at least one kind of vegetable. As far as veggies are concerned, you can't go wrong with variety, so mix it up and add a few different kinds to each meal. Don't forget to keep up with your dark, leafy greens, such as kale, chard, lettuce, and arugula.

Some foods you should make sure you include in your diet without overdoing it would be fruit and healthy fats, like avocados, nuts, nut butters, and seeds.

All things considered, however, it's perfectly acceptable (and even encouraged!) to splurge every once in a while and have a "junk day." Eat some of the unhealthy foods you don't normally let yourself eat, but don't make yourself sick. Chips and soda come to mind. But more importantly, I'm thinking dessert!

Yesterday was my "junk day." I had two cans of Diet Cherry Dr. Pepper, Veggie Straws (kind of like Cheetos, but made with veggies and without dairy), popcorn, and way too many cookies!

These cookies.

I think I splurged a little too much, though... I felt pretty sick by the time I went to bed. Oh well. It made me want to eat extra healthy today!

In case you couldn't tell already, I'm really excited about these cookies. I found a few different recipes of somewhat similar cookies, but none that would really quench my cookie hunger, so I made my own! These Double Chocolate Chip Coconut Cookies are super moist and cake-like, with melt-in-your-mouth chocolate chips in the center. Your new challenge (and mine too!) is to eat these in moderation! I'd be curious to know how long these last for you.

Double Chocolate Chip Coconut Cookies 
{vegan}
makes 32 small or about 18 large cookies

• 2 1/2 C all-purpose flour
• 1/2 C unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 C vegan sugar
• 2 Tbs ground flax meal
• 1/4 C warm water
• 1/3 C canola oil
• 1/2 C unsweetened, shredded coconut
• 1/2 C vegan chocolate chips
• 1 tsp vanilla extract

1. Mix water and flax meal together in a small bowl. Set aside for 5-10 minutes. Preheat oven to 350 F. Lightly grease two baking sheets.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a small bowl, whisk together sugar, oil, and vanilla. Add flax and water mixture. Pour the wet ingredients into the dry. Add chocolate chips and coconut, then mix with a spatula just until everything is combined. Chill in the refrigerator for about 15 minutes.

4. Form dough into balls and place on greased baking sheets. Press flat with your fingers (these won't spread much). Sprinkle the tops with more coconut. Bake for 9-10 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition Facts (per serving): 129 calories; 6.3g fat; 0mg cholesterol; 73mg sodium; 17g carbs; 1.4g dietary fiber; 8g sugar; 2g protein; 12mg calcium; 1.3mg iron