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

What I Love Wednesdays

Not only is this week's WILW post on time (it's a miracle, I know), but I also have a yummy recipe to share with you as well! It's a win/win, really. I also wanted to let you know that I have another post lined up that I think you're going to like. I realize that teasing you with the prospect of deliciousness is not really kind on my part, so I apologize for that. However, I'm pretty convinced it'll be worth it. Meanwhile, take a gander at some of these great links I've got for you!


1. This list is not only great for saving resources, which is a huge plus, but implementing some of their ideas will also save you lots of money!

2. Oh, were you looking for ways to use up that big bag of quinoa you bought this week?

3. What a neat site this is! Even if you don't submit any photos, it's still fun to browse through other people's memories.

4. You don't have to be a runner for these to apply to you; any kind of fitness rut will do. Woah hey, that rhymed!

5. I don't know about you, but I am certainly tired of trying to find somewhere to lay my phone while it's charging. First world problems, right?

6. I'm a huge fan of garlic, but reading this just reinforces my garlic excitement!

7. If you haven't yet, you need to check out Coco's blog. Everything looks so cozy, it just makes me want to curl up with a book.

8. Has anyone tried nettle tea before? You might want to check it out if you suffer from allergies!

9. This is a great article regarding the concept of "being" what you eat.

10. Raw, vegan, gluten-free, and sugar-free breakfast bars! I made these last night so I would have a tasty, healthy breakfast when I had to get up at 4am this morning. They're a great source of protein and Omega-3, among other benefits. Plus, they're easy to eat on the go! Let me know if you try them out.

Cherry Date Breakfast Bars
(vegan, raw, gluten-free, sugar-free)
makes 6 bars

• 1 C fresh cherries, roughly chopped and pits removed
• 1/4 C dried, unsweetened dates, roughly chopped and pits removed
• 1/3 C warm water
• 1/2 C raw, unsalted almonds
• 1/2 C raw, unsalted cashews
• 1/4 tsp cinnamon
• 1/4 tsp vanilla
• 1/4 C ground flax meal
• dash salt

1. Soak the fruit in warm water for 5-10 minutes. Meanwhile, add the remaining ingredients to your food processor or blender. Pulse for about 8-10 seconds.

2. Drain the fruit and add to the food processor. Pulse for 30-60 seconds, or until the mixture sticks together when lightly pinched.

3. Line a loaf pan with wax or parchment paper. Pour the mixture into the prepared pan, pressing firmly into all sides with a spatula. Freeze for at least 1 hour. 

4. Lift the mixture out of the pan with the wax paper and cut into 6 bars. They should stay delicious for about 2 weeks in the refrigerator.

Optional: If you want an added crunch, don't hesitate to toss some extra nuts into the food processor and roll the bars in them so they're coated all over. Just make sure you do this before freezing them!

Nutrition Facts (per serving): 157 calories; 9.5g fat; 0mg cholesterol; 28mg sodium; 16g carbs; 3.6g dietary fiber; 9g sugar; 5g protein; 1mg vitamin A; 2mg vitamin C; 43mg calcium; 1.4mg iron

What I Love Wednesdays

Can you believe it's almost June?! Maybe it's just me, but May seemed to fly by. In fact, this is the last "What I Love Wednesdays" post for the month! Crazy. Enjoy!


1. You should really check out this incredible blog. You really can organize your whole house!

2. Why not try out a new workout today? Oh, the things you can find on Pinterest.

3. Let's do this! You in?

4. I'm currently reading this book and can NOT put it down. If you're not much of a reader, you can always check it out the TV show instead (or additionally?).

5. What a great tool for finding berry farms in your area. Stock up on some fruits and veggies while they're in season!

6. Who knew there were so many uses for all these everyday objects??

7. There are so many gorgeous, rustic photos on this blog! I am in love.

8. Do you know about this site yet? You should. It's awesome.

9. Rhubarb is in full force right now, and this recipe is a fantastic way to use it up! I'm afraid if I make it, though, nobody else will get to eat any...

10. Oh my goodness. Cutest typewriter ever.