Strawberry Shortcake Smoothie with Blind Spot “Fit and Nutty”

Strawberry Shortcake Smoothie with Blind Spot “Fit and Nutty”

blindspot

I was originally going to save this recipe for July, and then I learned a few very important facts:

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WIAW: Stress Free Saturday

WIAW: Stress Free Saturday

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Today for What I Eat Wednesday, I am showing pictures of my meals on Saturday.  I wrote the text Saturday morning, and I felt that it gave appropriate “spiritual food for thought” to pair with my comestible activity for the rest of the day.

(hover your mouse over the images to view the captions)

Breakfast: The best way to finish off a jar of peanut butter is to make oatmeal in a jar!  I added grapes to make it more like pb&j.

 

Be anxious for nothing -Philippians 4:6

I seem to quote that verse on a second by second basis, and yet I am so bad at obeying it.  I tend to do the opposite and worry about everything.

Mid-morning snack: vanilla yogurt with strawberries and mandarin oranges

Right now, it is 4:30 Saturday morning, and this is what I am thinking:

  • What if I got a failing grade on the speech I gave yesterday?
  • Will I have enough time to get this assignment done?
  • What will the cafeteria serve for lunch?
  • If I swim today, will it give my mind a rest or be too taxing on my muscles?
  • I told M and K that I would take date-iversary pictures of them this afternoon, but I don’t really know what they want or what their style is.
  • Did I drink enough water yesterday?
  • Should I make my WIAW post for Saturday or Monday?
  • Should I go to the elementary school on Monday to do some prep work for student teaching?
  • I wonder if I can pick up some extra hours at work this week.
  • Should I have bought a different type of cake mix to bake for the hall meeting on Tuesday?  
  • Will I pass my licensure tests next month? 
  • Am I prepared to student teach in January?
  • What am I going to do after graduation?
  • Am I worrying too much?

I am sure the list could go on for quite a while.

Lunch in the cafeteria: banana & peanut butter sandwich (toasted in the waffle iron because the panini press was gone), mixed vegetables, and cottage cheese with cranberries

Be anxious for nothing,

But in everything with prayer and supplication 

Let your requests be made known unto God. 

– Philippians 4:13

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Snack while writing lesson plans: (an American classic) a hotdog and chips (I usually don’t have hotdogs in my room, but earlier this week, I really wanted a good hotdog.  Since I am picky about what counts as a “good hotdog,” I went to the store and bought a pack.)

I think my problem is that I never really make it past that first line of that verse.  I get so worried about not being anxious that I fail to realize that God does not leave me to find my own peace.

Supper in the cafeteria: penne pasta with chicken, vegetables, and alfredo sauce, and a bowl of cottage cheese

God wants me to bring my worries to Him in prayer with  thanksgiving.  He doesn’t expect me to mitigate my own fears.

Pre-Bible-Study-Snack: Peanut butter crackers…protecting the world from a hangry Kat.

…My peace do I leave with you. I do not give it as the world gives. Do not let your heart be troubled or afraid. 

– John 14:27

Snack at Bible Study: 3 Pumpkin Cheesecake bars made by our hostess (don’t you love our patriotic plates in the middle of Autumn? 🙂 )

So right now, I am bowing my head in prayer and dedicating myself to a stress-free Saturday.  I am going to fervently surrender to God’s grace.  Then I will crawl back into bed and rest in God’s peace, eager to embrace His mercies that are new every morning.

After-Bible-Study-Snack: Greek yogurt with peanut butter (I added about 4 oz. of peanut butter to this after taking the picture…I usually eat about 4 oz. of peanut butter a night).

Did I spend Saturday completely stress- and worry-free?  No.  Nonetheless, typing that post did help me put my anxiety into perspective.  I must daily hold my life up to the light of eternity and surrender my struggles to God.

Thanks Jenn (Peas and Crayons), Laura (sprint2thetable), Arman (thebigmansworld) and Meghan (cleaneatsfastfeets).

Chocolate Covered Strawberry Proats

Chocolate Covered Strawberry Proats

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Fridays are my free days, and the best things in life are free.  On Fridays, I am always free from class, and I am usually free from work.  Pure relaxation.

A couple of weeks ago, I woke up and enjoyed a short, free run through the quaint village of Old Salem.  When I got back to school, I emptied out the storage closet on my hall and set any unclaimed furniture in the hallway with a sign that said “free.”  After lunch (which I consider free because I ate in the cafeteria), I took advantage of my free gym membership (special “thank you” to my college for providing that!) and swam at the nearby YWCA. 

Once I was back in my room, I needed some post-swim fuel.  In my mini-fridge, I had frozen strawberries which were technically free because they were left over from an RA event.  I also had a single-serve pack of chocolate protein powder (a free gift with a purchase of Quest bars) in my closet/pantry.  Some simple mixing and microwaving made a perfect (almost free) snack.

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Chocolate Covered Strawberry Proats

Ingredients

  • 1/3 cup oatmeal
  • 1 scoop (or one packet) chocolate protein powder
  • 1/4 cup frozen strawberries + more for topping
  • 1/4 cup water
  • 1/2 cup milk or an additional 1/2 cup water (I used cashew milk because it’s what was on sale at Aldi that week)

Directions

  • Combine oatmeal and protein powder in a large microwaveable bowl.
  • While stirring, add water and milk.
  • Mix in 1/4 cup strawberries.
  • Microwave on high 1 minute.  The oats should have a thick, fudgy texture.
  • top with more strawberries, if desired.
  • Eat and enjoy!

 

Special thanks to Angie, Mollie, and Scarlett for hosting Fiesta Friday this week!

fiesta-friday-badge-button-i-party

First Blogiversary

First Blogiversary

candle1

Taking one’s chances is like taking a bath, because sometimes you end up feeling comfortable and warm, and sometimes there is something terrible lurking around that you cannot see until it is too late and you can do nothing else but scream and cling to a plastic duck.
– Lemony Snicket

When I started this blog last year, I was definitely taking a chance.  To be honest, I am not quite sure why I started blogging.  I had thought about it for months–hypothesizing titles, planning posts, and researching the merits of blogging (what can I say? I deliberate everything!).  Then, November 24, I opened WordPress and made a site.

In March, I almost deleted this blog.  It been a few months since my last post, and I had no intentions of restarting my writing.  However, something stopped me from clicking the final “Delete” button.  A month later, I resumed blogging.  Since then, this baby has grown!  I absolutely love blogging, and I probably spend more time working on this blog than I should.  Even if I get nothing out of blogging other than sheer enjoyment, the risk has paid off.

Thank you for sharing in my nine lives 🙂

1candle

Now who wants cupcakes?

Before we get to the recipe, I have a disclaimer: you cannot judge these cupcakes until they are completely done.  I am not going to tell you that you can’t taste test the batter, but you cannot form an opinion of them until you have eaten a frozen cupcake.  The freezing is the key step to making these irresistible!

Strawberry Cheesecake Bites*

Ingredients:

  • 3/4 cup cottage cheese
  • 2/3 cup strawberry yogurt
  • 1/4 tsp. vanilla extract
  • 1 tbs. flour of choice
  • 1/2 tbs. sugar (or more, if desired)
  • 2 whole eggs, lightly beaten
  • 1/2 cup frozen strawberry halves

Directions:

  • Preheat oven to 350 degrees Fahrenheit
  • Combine cottage cheese, yogurt, vanilla, flour, and sugar in a bowl and stir until smooth
  • Add the eggs and stir with a fork until everything is combined
  • Gently mix in the frozen strawberry halves
  • Line a 12-count muffin pan with  cupcake liners
  • Evenly distribute batter between the 12 wells
  • Bake approximately 30 minutes, checking regularly to avoid overcooking
  • Let cool in the pan, then place the cupcakes in the freezer for several hours
  • Eat and enjoy!

candle

*Recipe adapted from Blogilates.

National Pink Day

National Pink Day

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Guess what today is? No, really–try and guess (hint: see the title of this post)…that’s Right!! It’s national pink day!

In my opinion, every day should be pink day, but I will settle for truly celebrating only once a year.

I formulated this frozen yogurt recipe especially for today.  It is simple and is pure enough to be eaten for breakfast (that’s what I did!).  Be sure to comment below and tell me how you are spending your national pink day!

Blushing Frozen Yogurt

Ingredients:

  • 6 oz. strawberry yogurt
  • 1/2 cup canned peaches, cut into 1/2-inch cubes (drained and rinsed)
  • Toppings (I topped mine with 1/2 cup whole grain cereal)

Directions

  • Combine all ingredients in a bowl.
  • Freeze for 30 minutes.
  • Remove and mix well.
  • Freeze for an additional 30 minutes.
  • Remove and mix.
  • At this point, the frozen yogurt is ready to eat.  If you allow it to freeze overnight (as I did), it will be solid in the morning.  Simply place it in the microwave for about 25 seconds and stir to make it scoopable.
  • Scoop it, top it, and eat it!

Happy Pink Day!!