Last night I crawled in to bed WAY past my bed time! I still managed to get up at 8am and RUN! I took Bosco with me for the first 2 miles and then said my goodbyes and ran the last two alone. I have only been running once or twice a week since my marathon on December 6th and I think it’s about time I stepped it up a notch. My legs feel a little tight, but completely recovered and ready for more.
I do love RUNNING, but when I train for a marathon I get a bit burnt out and always need at least a month or two to mix it up a bit before I start again. If I had to choose between running or kickboxing I would be in a tough spot! I love them both so much.
This mornings run was beautiful! I am so blessed to live in a state where I can wear a running skirt in JANUARY!
The reason that I am going into work late this morning is because I have a conference that I am checking people in to so I won’t get off until late tonight. The conference is called, Women’s Solitude. It’s a time when women come up to the mountains to retreat from their busy lives to reconnect with God. I know MOMS probably LOVE this time alone, I am not sure how well this busy girl would do?
I had a little extra time to make breakfast this morning so I made a big batch of Oats that I can eat throughout the week. I followed a new Oat recipe that I found in my Jan/Feb Cooking Light Magazine.
It’s different from how I normally make Oats because you add quite a bit of Wheat Germ. The texture turned out a lot different then I expected, it look more like Cream of Wheat. I am not the biggest fan of Cream of Wheat, but this was ok.
Banana, Wheat Germ, and Oats– From Cooking Light
“Wheat germ and oats make a perfect pair: You get the goodness of whole grains from the oats and a host of nutrients, such as vitamin E, iron, potassium, and folic acid, from the nutty wheat germ.”
Yield: 3 servings
- 3 3/4 cups water
- 1 cup old-fashioned rolled oats
- 2/3 cup toasted wheat germ
- 1/4 teaspoon salt
- 1 1/2 cups sliced banana (about 2)
- 3 tablespoons brown sugar
- 1 tablespoon butter ( I skipped butter and added AB)
1. Combine the first 4 ingredients in a medium saucepan, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and cook for 6 minutes or until thick and thoroughly heated, stirring occasionally. Remove from heat. Divide cereal evenly among 3 bowls. Top each serving with 1/2 cup banana, 1 tablespoon brown sugar, and 1 teaspoon butter.
Along with a cup of Joe
+ a grape fruit that we got from our neighbor 🙂
Instead of adding sugar to my grapefruit I tried some NuStevia that I won from a blog. I don’t know much about this stuff, need to do some research.
It did taste good not like an artificial sweetener at all!
Chocolate Chunk and Walnut Oatmeal Cookie Recipe– Adapted from Health Magazine
**Preheat oven to 350 degrees
Melt 6 tbsp unsalted butter in a small saucepan over low heat. Remove from heat and add 3/4 brown sugar, stir until smooth. In a separate bowl combine 1/3 c all purpose flour, 1/3 c whole wheat flour, 3/4 teaspoon baking soda, 1/2 cups old fashion oats, and 1/2 tsp salt. Combine butter mixture with the dry ingredients and add 1 egg ( I added 2 egg whites) 1 tsp vanilla extract. Fold in 1/2 cup chopped walnuts and 3 oz of bittersweet chocolate ( I added Carob chips) coarsely chopped. Spoon by tablespoons onto lightly greased baking sheets. Bake for 12 minutes or until tops are dry to the touch.
Photo Credit- Health.com
Time to get ready!