Losing weight for a healthier body and lifestyle is common medical advice. By age 18 I was nearly 200 lbs. My parents worried about my weight, but I felt pretty good about myself. I started exercising my freshman year of college with my best friend. I remember walking around in sweatpants and a sports bra, thinking I looked really good.
I’m not 100% sure what happened. By the time I got to my goal weight, it became exhausting to step on the scale. I weighed myself daily, panicking at the slightest gain- I’m talking 1-2 pounds. I would call Boyfriend in tears, terrified of gaining all of the weight back.
My biggest goals for myself this year are self-care and self-love. I’ve been working harder in the gym, strengthening my body and accepting the changes that come with building muscle. Today I am about ten pounds heavier. I’m not 100% sure since I haven’t weighed myself very consistently. My pants size hasn’t really changed. I’ve noticed changes in curves, but more than anything, I can lift more, I can run longer. I feel healthier and I’m not torturing myself for enjoying certain foods.
The diet mentality tends to label foods as “good” and “bad.” An Instagram account previously called #nutribollocks has been phenomenal in combating shame. I focus more on honoring my hunger and respecting my fullness. Granted, there is still a balance in what I’m eating.
On Sundays I get to sleep in a little before Boyfriend comes home and we go the gym. After the gym we may grocery shop. I’ll cook us a large breakfast to help us recover from the work-out. Some mornings Boyfriend prefers to sleep in, so I get a quiet morning to myself. This happened last Sunday, so I decided to try a warm oatmeal recipe for the cold morning. Oatmeal is a healthy breakfast choice with lots of fiber. Overnight oats are classic, but sometimes I like to cook old-fashioned stove top oats. Since I prefer sweet oatmeal, these caramelized bananas (with coconut oil instead of butter) offer sweetness without going overboard!
- 1 cup rolled oats
- 3 bananas, sliced
- 1/4 cup coconut oil
- 1/4 cup real maple syrup
- sprinkle of cinnamon
- dash of vanilla
- sea salt, chocolate chips, and other desired toppings
1) Heat 2 cups of milk in a pot until it boils. Add 1 cup oats and cook about 5 minutes, stirring occasionally. Cover and remove from heat. Let sit about another 5 minutes.
2) Heat the oil in a skillet over medium heat. Add the maple syrup, cinnamon, and vanilla, and let it bubble until foamy.
3) Add bananas and simmer for a few minutes on each side until soft and plump.
4) Remove from heat. Stir half of bananas into oatmeal, and reserve the other half for topping
I chose not to stir in the bananas for myself, but I assume this makes a creamier texture. I did not pour the remaining syrup into my oatmeal either; I’m pretty sure it would be too sweet if I did.
Add some chocolate chips and it’s done!
Final Thoughts: This surprisingly did not take as long as I thought it would! It may not be a work day breakfast, but it was certainly quick. I’ve never cooked anything with coconut oil, so I was quite surprised that I didn’t get an underlying coconut flavor. I’m assuming the other flavorings masked the coconut (or perhaps I need new coconut oil). This was a sweet and warm, healthy start to my week.