I spent a majority of my adult life in the “average to overweight” category, ballooning up when I had George to a hefty 215#’s, two months of bed rest and a ravenous appetite left me with a lot of excess postpartum weight to lose.
36 weeks pregnant with George, 1 wk 2 d before he was born, just shy of my peak weight #215.Then I found running and I stopped trying to lose weight and started trying to be healthy, eat whole foods, and run because it makes me happy. Then I got braces and had a few oral surgery procedures over the course of a 12 month period, that made eating very difficult. Suddenly I was in the underweight category and was left with a scary sort of feeling that I was one bad stomach bug from being in real trouble.
My first half-marathon, at my lowest weight ever, barely holding my ground at 110#'s.
Exactly one year to the day later, right before my first marathon, weighing in 15#'s more than the year before, more lean muscle, a little fat to keep me healthy....I never thought weight gain would be a goal for me, but life is full of all kinds of interesting turns.
Warning: May lead to weight gain and a general sense of feeling awesome, badass, and un-defeatable. It's so good, it might even make you feel like you are in your twenties again ;)
Step 1: Cook It
or Quaker for the Non-Celiac/non-Gluten Intolerant Individual
1 1/2 C Water
Dash Redmond Real Salt
1 t Coconut Oil
and cook until oats absorb the water, about 5 minutes.
2 T Blanched Slivered Almonds
1 T Chocolate Chips
1 T Chia Seeds
1 t Pure Maple Syrup
1/8 t Pure Vanilla Extract
2 t Half and Half or Non-Dairy Milk
oatey-deliciousness. Using more or less, depending on your personal
Suggested Variation: Sometimes I use almond milk instead of water when preparing the oats.